I’ve been lactose intolerant for about 20 years. It’s very common among Ashkenazi Jews. My father and grandfathers going back six generations to 1764 were all born in Amsterdam. That means I grew up loving good cheeses with all their different textures and flavors. I’m quite happy without the milk Read more…
Until we started Galilee Green, I had never used olive oil in my meat prep. But when I did for the first time, the Galilee Green olive oil added a layer of flavor that I’m positively delighted with. And it happened by accident! At the beginning of each week, I Read more…
Summer in Israel is BBQ season. Growing up I loved chicken winigs. Some people don’t like them at all, so you can substitute parts of a whole chicken, or just the pieces you prefer. One of my favorites was Honey Garlic Chicken wings. However in Israel, honey means something different. Read more…
We sometimes bake something special for Shabbat, but it has to be quick, easy and yummy. When I came upon this recipe, I was simply curious. How could this work? Would everyone like them or would they say that it tastes like hummus dressed up with chocolate. Little did I Read more…
Sooooo excited! I just received my Galilee Green Olive Oil from Israel!!! It is wonderful! It is the best tasting Olive Oil I have ever had! I can taste olives!” – Trisha Clover, Vancouver, WA
Sometimes I don’t feel like a full dinner, but I want something filling and satisfying. A hearty soup like this one fits the bill. In fact this is what Jacob was making when a “famished” Esau came in from hunting and demanded some of that “red stuff!” (Read more about Read more…
My wife Sarah is originally from Colombia so I am learning about delicious recipes from the Spanish/Ladino heritage. We’ve already posted some of them like Pan de Queso! But since we are in Israel, and we try to avoid wheat products, some of the recipes take on a healthy twist Read more…
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…
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