The word pesto comes from the Latin word to pound. The Northern Italians first made pesto, in ancient times, by pounding or crushing the ingredients with a mortar and pestle. I just love the bold, rich taste of the paste. I use it when baking fish or just as a Read more…
Here is an amazing guest recipe from one of our long time subscribers, Charles Delcambre of Fancy Gap, Virginia. “I made a different type of pasta salad for dinner. Fregola Pasta with Citrus. The pasta was an Italian artisan toasted fregola, Pasta Abruzzese di semola di grano dura. It was Read more…
We just moved from Yavne’el to Tiberias and while unpacking you have to be quick and efficient with meal prep. I decided to make chicken and chicken soup at the same time from the same chicken for the two of us. Using a whole chicken, I quartered it and used Read more…
Sometimes the greatest recipes are due to serendipity. While cleaning out our cupboards and fridge, we found a package of leftover egg roll wraps which we use to make Home Made Egg Rolls. We didn’t have the proper ingredients to make egg rolls, so I quickly scanned the kitchen to Read more…
We decided to try something a bit different with our chicken this week. Chinese dishes are some of our favorites, so we added the rice vinegar, soy (tamari) and bok choy to this stew to give a hint of the orient. Adding cayenne pepper really complemented the flavors and gave Read more…
If you have never made Challah bread, try this great recipe. Many of you are new to our Israeli and Jewish recipes. And we are here to help you learn how to prepare and enjoy them. When she first signed up in 2015, Galilee Green Subscriber Judy Richman from Huntley Read more…
When Stephanie Munster posted this teaser photo on her FB timeline, I got really excited. Farfel was always a staple in the poor Jewish Ashkenaz communities of Poland, Russia and most other eastern European countries which was home for Jews for 1000 years. My mother and Bubbie made a comfort-food Read more…
Eggplant Pizza???!!! This is a healthy snack or a meal that everyone will love, especially the kids! Plus it’s gluten free! So you can make it during Passover. Here’s a fun video version … but full recipe for this Eggplant Pizza is below for traditionalists 🙂 Eggplant Pizza Ingredients: Read more…
While it is still winter everyone seems to love a good hearty soup. Here’s a split pea soup that I really love and is sure to please your crowd. It’s simple to make and tastes really elegant. The secret is in the magic three vegetables that the French often use Read more…
We like to have baked salmon for our lunch-time meal on Shabbat. And almost always, we make too much because we’ve filled ourselves on the Challah, hummus and other salads before the main course. So what to do with the leftover salmon?? Stir fry! This week we had some bok Read more…
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