This is a little twist on hummus, which I eat almost daily and never get sick of! But it is always good to mix it up. Five ingredients needed, and takes 2 minutes to puree in the food processor or blender.
1 can (15 oz) chickpeas (rinsed)
1 cup crumbled feta cheese
5 sun-dried tomatoes
1/3 c olive oil
3 tbsp lemon juice
salt and pepper to taste
Last year I posted a recipe for your basic traditional hamantaschen to celebrate the Jewish holiday of Purim. This year, it was time to come up with some new flavors to brighten up this drab winter that seems to NEVER END. Peanut butter and Jelly hamantaschen anyone? Lemon custard filling? No problem.
Firstly, preheat oven to 350 F degrees.
Dough:
5 cups of flour
1 cup of sugar
2 tsp baking powder
4 eggs
1 tbsp vanilla extract
juice and zest of 1 lemon
1/3 c orange juice
Mix all ingredients in a large bowl and mix by hand.
This tasty recipe for olive tapenade is vegetarian and vegan! You can sub in artichokes, mushroom, or sun-dried tomatoes, if olives ain’t yo thang.
1/2 lb pitted kalamata olives
1/2 lb pitted green olives
4 tablespoons capers
1 lemon, zested and juiced
2 anchovies
1 sprig of rosemary
1 bay leaf
2 tbsp dijon mustard
1 garlic clove, minced
2 tbsp olive oil
pinch of salt
pepper
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This is what happened today in New York. Ergo, I needed some soup.
Ingredients….
Meatballs:
1 lb ground beef
1 egg
1/2 c breadcrumbs
1/2 c of chopped parsley
1 tsp cumin
1 tsp cayenne
1 tsp tumeric
1 tsp garlic powder
salt and pepper
Soup:
4 cups of chicken stock
3 cups of water
1 bunch of scallions chopped
1 lb mushrooms (any kind), chopped
sprigs of thyme
1/3 c chopped dill
salt and pepper
This is an awesome dish if you are sick of the usual fish + starch combo (potato, rice) for your weeknight dinners. It is my take on the pot pie/bureka/spanakopita! Enjoy.
Ingredients: (Yields 2)
1/2 lb salmon
salt and pepper
1/2 c raw spinach
handful of dill
2 sprigs of thyme
2 tbsp butter
1/4 c pine nuts
phyllo dough
1 egg (for eggwash)
Sesame seeds (optional)
