The tension between bitter and sweet is most clearly tasted when we eat charoset, which represents the mortar used during our bitter servitude, yet is most likely the sweetest thing at your seder table. Here’s a wonderful salad that Ellie created which plays off this tension in new and unexpected ways: 4 navel oranges 1/2…
From cooks.com 3/4 c. plus 2 tbsp. all purpose flour 1/4 tsp. salt 1 1/2 tbsp. olive oil 1 egg yolk Pinch nutmeg 3 tbsp. dry white wine 3/4 c. cold water Oil for deep frying 1 egg white 16 male zucchini flowers or 16 sm. spinach leaves Salt For batter: sift flour and salt…
This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious. 2 cups shelled English peas ½ cup heavy cream Olive oil 2 cups vegetable stock or water 1 Shallot, peeled and chopped finely 1 cup Arborio rice ½ cup white wine ½ cup heavy…
Serves 4 2 medium butternut squash, halved lengthwise and seeded 4 teaspoons olive oil 1 teaspoon crushed, dried rosemary 1 teaspoon crushed, dried thyme 1 teaspoon crushed, dried za’atar 3 garlic cloves, minced Salt and pepper Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Mix…
1 ½ pounds zucchini 6 scallions, thinly sliced ¼ cup chopped fresh dill or 1 tablespoon dried dill 8 ounces low-fat feta cheese 1 teaspoon paprika ½ cup whole wheat pastry flour 3 eggs, beaten Olive oil for frying 1) Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika,…
Serves 4 This recipe was inspired by one my mother gave me that uses sun-dried tomatoes, which are great, too, though they need to be soaked and cut into thin strips. It helps to have a spider, a large mesh scoop, to scoop the broccoli out of the water. Save time by buying pitted olives,…
Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese From “Farmer John’s Cookbook: The Real Dirt on Vegetables.” ½ cup sesame seeds 1 cup sunflower seeds 2 cups peeled, grated beets (2 medium beets) 2 cups grated carrots (about 4 carrots) ½ cup minced onion 2 eggs, lightly beaten 1 cup…
This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine. 2 1/2 pounds fresh mushrooms (caps & stems) (I used porcini, shitake, button and portobello, but you could use a nice combination of almost anything.) 5 tablespoons olive oil (but really, who measures olive oil?) 2 garlic gloves, crushed 3…
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