Matbucha (Mott-Boo-Chah) means ‘cooked salad’ in Arabic. It’s probably THE most eaten salad in Israel and there are dozens of variations. In Israel matbucha is traditionally made with green peppers. I find them a bit on the bitter side so I use sweet red ones instead. Even though we’ve lived Read more
Every Friday night I like to make a Garlic and Olive Oil Dip for dipping our Challah This week, Chris Dalziel of British Columbia posted her recipe for Aioli Sauce which has the same ingredients which are blended into a creamy emulsion. Chris and her husband run Joybilee Farm and Read more
Our Galilee Green Family loves traditional Israeli dishes. They are the most requested recipes! And eggplant is one of the most popular ingredients in Israeli cooking. So here is my version of Baba Ganoush. (Baba Ganoush is an Arabic term borrowed by the North African Jews who immigrated to Israel) Read more
I mostly eat some kind of protein and vegetables and a little fruit as well. A nice change from my regular salmon fillets is a nicely seared tuna steak. Tuna is more economical than salmon and it has a bolder flavor. It’s also a quick prep. I like it medium Read more
It’s wonderful getting together with extended family for a summer afternoon or evening. And of course food plays a big part in these gatherings. Each family brings something to the table when our crew meets and one of the dishes that pleases just about everyone is this delicious aromatic, full Read more
I am always looking for healthy snacks to take on my road trips throughout Israel. I keep these in the freezer until I am ready to go… but sometimes I sneak some to enjoy with my coffee while preparing our newsletter or posts! You can drizzle melted chocolate on top Read more
This morning I discovered a great way to use up leftover vegetables to make a delicious and filling breakfast and help me not feel hungry until well into the afternoon! First check your fridge for leftovers. This works best right after Shabbat! Here’s what I found: leftover broccoli from our Read more
I prefer dark meat chicken but buying only the bottoms raises the price of our weekly food bill. Getting a whole chicken is far more economical. When we first got to Israel a patient neighbor showed me how to cut up a whole chicken, removing the bone from the breasts Read more
When we were first introduced to kale, we started a love/hate relationship with this leafy green. We loved it because of its nutritional and health value.. but like many people we found it a bit too bitter. Recently our daughter in Detroit shared with me a hack to remove the Read more
“Galiee Green olive oil is the best I’ve ever tasted” — Susan Izdepski, New Orleans, Louisiana Susan is not only a great cook, but she has a fabulous herb garden at her home. The fresh herbs help mean mouth-watering and healthy meals. For this breakfast she started with some wonderful Read more