Delicious soup, dip and smoothie recipes from the Forward and The Jew and the Carrot archives
It’s latke season, which also means it’s time to buy applesauce, dig out the applesauce you made in the fall, or make some from scratch now.
Delicious on almost anything – pasta, roasted vegetables, chicken, bread, drizzled in soups ….
You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use.
Breathe in. Then breathe out. It’s an easy way to become aware of your body, more focused on the mundane. And if you breathe in and breathe out after eating a habenero-laced dish, you’re probably aware of every cell in your mouth, and focused on every nook and cranny of your sinuses.
Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney.
Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.
Adapted from Epicurious. Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your Rosh Hashanah guests.
The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone - it’s one of my favorite everyday cookbooks.
Recipe from Gourmet, November 1991 / makes 4 cups