Can anyone hear fava beans and not think of Anthony Hopkins? “I ate his liver with fava beans and a nice chianti.” (The movie is Silence of the Lambs, in case you missed it, and the infamous line was said by Hopkins as Hannibal Lecter.) But references to cannibalism aside, our Tuv Ha’Aretz has started…
Last summer, during the height of tomato season, The Jew & The Carrot blogger, Alix gave us this recipe for shakshuka. Unless you live in Mexico, the tomatoes are nowhere near in season these days – but we can dream. Thanks to the folks at Jewlicious for sharing their version of Shakshuka, from a bonafide…
Approx. 3 1/2 cups of pureed winter squash 3/4 cup apple juice or cider 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/3 cups brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Juice of half a lemon Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture…
It’s almost Thanksgiving again – that time of year when families get together around the table and vegetarians (like myself) politely decline the turkey, insisting that there’s plenty on the table they can eat. Somehow – despite the mound of mashed potatoes, cranberry sauce, braised greens, salad, green bean casserole, and roasted root veggies on…
From the Associated Press: For years, horseradish has enjoyed a place of privilege at the seder, the carb- and symbolism-heavy meal that celebrates Passover. Along with its counterparts on the Passover plate, horseradish helps tell the story of the Jews’ liberation from Egyptian slavery and exodus into the desert: Unleavened, cracker-like matzoh recalls the bread…
This is an easy soup course or palate-cleanser. The flecks of green against the orange make for a lovely presentation. 1 medium cantaloupe, seeded, rind removed, and cut into chunks 1 cup seltzer 1 Tbs. lemon juice 1-2 jalapenos, seeded and finely diced (you may want to wear a plastic bag or latex glove over…
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 holiday guests. The sauce keeps well in the fridge thanks to the peppers’ antimicrobial properties, and of course stays fresh even longer…
1 lb extra firm tofu 1 Tbs extra-virgin olive oil 2 cloves garlic, chopped 1 onion, chopped 2 tsp curry powder 3 big handfuls spinach leaves, stemmed ½ tsp fine grain sea salt, plus more if needed Drain any water from the tofu and press it between a couple of paper towels to release excess…
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