I’ve been making this recipe for many years and it has always been a crowd pleaser. So when Galilee Green hosted some special guests this week for lunch we decided to serve it. Donna Holbrook and her ICEJ Canada TV production team came to Yavne’el under the auspices of the Read more…
I love sweet potatoes and use them in so much of my cooking here in Israel. I add them to soups, roast them as a side dish with chicken or beef and they taste great in my Shabbos Cholent. The Hebrew word for sweet potato is בטטה – “batata” which Read more…
What happened… and how you can help fight the anti-Israel hatred! BDS seeks to take down Galilee olive oil business with Facebook campaign By Tamara-Zieve A small olive-oil business based in northern Israel has become one of the latest targets of anti-Israel activists and has spent the past week battling Read more…
There is so much to learn when moving to Israel besides the language, roads and culture just to name a few. One of the biggest challenges for me was shopping for food. I had to discover where the best shops are to find the items that I am used to Read more…
I love the color of beets. The deep burgundy color matches its deep rich flavor. Roasting the beets brings out their natural sweetness. Beets are available all year round here in Israel. They are extremely versatile and can be eaten raw, boiled or roasted in salads, soups and now spreads. Read more…
My collection of cookbooks includes quite a few tattered ones that I can’t part with and are almost 40 years old. This dish comes from a cookbook written by Israeli/UK chef Yotam Ottolenghi called JERUSALEM. In Biblical times, lamb would have been a staple of almost every festival meal. Read more…
Shabbat meals always need a tasty dessert. So, I’m constantly looking for unique dessert recipes that are quick and easy to prepare and have that WOW factor. I never thought baking without wheat flour or sugar could work, but it definitely does! This is my first attempt in using almond Read more…
Starting September 1, we began shipping a new “prize inside” of our Galilee Green Subscribers’ quarterly refills. For those of you who receive regular shipments, you already know we like to change your gift every three months. Here are some of the previous gifts we’ve sent out. If you are Read more…
Baked Apple reminds me of my childhood. My mother regularly bought the sweetest MacIntosh or tart Spy apples grown in Ontario and baked them au naturelle. She never added any white or brown sugar. All she did was use a fork and stab the apples all around and bake them Read more…
I don’t make “cream” soups because I mostly serve soup on Friday nights when we have a meat-based meal and it’s simply not practical to serve a dairy soup because we keep Kosher. However, recently we showed you how olive oil is a great replacement for butter in most recipes. Read more…
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