♦ Shaina Moves Out…Shiitakes Move In

Posted on October 10, 2013 by estherschuster

Dear Shaina,

I am having a hard time cooking for two these days. It’s not about the quantity or finding recipes for two. I have always defied portion controlled cooking, opting instead for cooking massive amounts, thereby creating opportunities for drop-in company, future freezer meals, leftovers and creative repurposed new delicacies.

It’s more about having the will to cook for two. It hardly seems worth it. When you were home (or even not always at home) it seemed more compelling to have a meal on the table with all the essential elements…protein, vegetable, grain, fruit. I am perplexed at how even one additional person at the table can make such a difference to my efforts in the kitchen. I haven’t done any serious cooking since you left.

Shaina off to Israel 100213.

I throw a salad together and add some tuna. I make an omelet…with a lettuce and tomato salad…and call it a meal. I take a veggie burger out of the freezer and sauté some onions, add some cheese and…a salad…and that’s dinner. No exotic nuts and spices and healthy grains, no unnameable vegetable curries or pates, no roasted garlic infused vegetables scorching my oven…and not one single leftover. Everyday is a blank food slate to be filled and I just can’t seem to rise to the occasion.

The mushroom log is my only saving grace. I am so glad you have a picture of the log when it was still…well, just a log! It was definitely the best buy of the summer…and the best food(?) purchase ever! I check on my little log every day (more like 3 or 4 times a day) and forward pictures to you of its daily growth spurts.

Shiitakes Are Born!
Day 1 to 5

It makes me feel like a part of you is here sharing this fungal birth experience with me. I tell my log story to anyone who will listen and whip out my iPhone to proudly display its progress. I feel like a new parent. Not quite overbearing and hysterical (your words), but a little like a nutcase!

I have to admit…I miss you…and haven’t quite gotten used to your absence.

The mushroom log is a fine distraction and my sole source of cooking inspiration…for the time being. How much can you do with 15 shiitake mushrooms anyway?

Ready for Harvest

I know I’ll start cooking again…at some point. Thanksgiving/Chanukah will force the issue, if nothing else. In the meantime, it’s a good thing your Dad is so easy to please when it comes to food.

My shiitake mushroom omelet with English Cheddar and fresh basil served with tomatoes and farmer’s market bread made the perfect Sunday brunch.

The garden fresh arugula and mustard greens that I tossed together were the ideal platform for the Persian cucumbers, purple onion, pine nuts and the last of the okra roasted… topped with, of course, sautéed shiitake mushrooms .

The last of the summer okra

I threw on some home-made herb dressing and a little fresh grated parmesan and actually produced a recipe worthy salad! Maybe I am inching my way back into the cooking world…or maybe I just need more than one other person to cook for.

By the time we see you in Israel, you will be settled into student life, babbling in four different languages, friends with every fruit and vegetable vendor in the market and have a collection of strangely filled jars. I can’t wait!!

Love,

Mom

xoxoxoxoxoxoxo

Arugula and Mustard Greens Salad
Garnished with Sautéed Shiitake Mushrooms

Serves 4-6

These are approximate amounts. Modify to your tastes and appetite. Arugula and mustard greens have a little bite and make for a very interesting salad. Other lettuces can be substituted or added.

Herb Dressing

1 Tablespoon sherry vinegar
1 Tablespoon fresh lime juice
1 Tablespoon Dijon mustard
1 Tablespoon mayonnaise
2 Tablespoons olive oil
fresh minced garlic to taste (1/2 tsp or more)
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
salt and fresh cracked pepper to taste

Salad

5 ounces of Arugula
5 ounces of Mustard greens
2 Persian cucumbers thinly sliced
1/4 red onion thinly sliced
1/2 pound fresh okra sliced in rounds (optional)
5-7 shiitake mushrooms, destemmed and thinly sliced
1/4 cup pine nuts, lightly toasted
Parmesan Cheese, freshly grated
olive oil, salt and pepper

Blend all dressing ingredients together and let sit for at least 30 minutes to absorb all the flavors. Adjust the seasonings to taste.

Toss lettuce, cucumbers and onion together in a large bowl and set aside in the refrigerator.

Place cut up okra in a bowl and lightly drizzle with olive oil. Lightly season with salt and pepper. Arrange in one layer on a baking sheet lined with parchment paper. Bake at 400º on bake or 375º on convection bake for about 20 minutes or until lightly browned and crisp. They can be turned once for even browning. When done, set aside to cool at room temperature.

Heat a small amount of olive oil in a pan and add sliced shiitake mushrooms. Sauté on one side until they release moisture. Then move them around and turn over until they are seared on both sides , but still tender. Salt and pepper to taste. set aside at room temperature.

Right before serving the salad , assemble all ingredients. Sprinkle the roasted okra over the lettuce mixture. Add the mushrooms and pine nuts. Drizzle with salad dressing and toss. Add parmesan cheese if desired and serve immediately.

Really Yummy!

◊ Wary But Ready

Posted on September 30, 2013 by shainashealy

Dear mom,

Tomorrow I leave home again. My direction is just as unclear as the last time I left (and the time before that)… the difference is that I’ve become more comfortable with not knowing things. This time, there’s less fear, less adrenaline, less newness attached to stuffing suitcases with this-and-that for life with clouded purpose in a foreign country. A sack of my favorite teas, a quick-dry towel, sneakers and good socks, a down pillow, four cameras (yes I need them all), ear plugs, chocolate chips for the plane, etc, etc… I know what I need.

From the front yard

Living with you and dad has been (uhh… how can a 25 year old with overbearing/hysterical parents word this kindly?)… motivating… but I will miss the small life I’ve rebuilt in Birmingham during these 3 months. I’m already waxing nostalgic over my cooking-gig guided by “clients’” health needs, luxurious ingredients and big counter space along with all the other stuff: family and old friends, long runs through wooded trails, the first ever AL organic cotton, this company. Yes, pour-over coffee joints, Villager Yoga and hipster popsicles (requisite to any urban wannabe) are proof that Birmingham is rising.

Thank you for the luxury to return home and recharge. Each time I leave home I feel sort of like I need to resume fight-mode… Tomorrow I’ll muster a new energy and the next day I’ll turn it up a notch to navigate a new place, new language, new people, new foods (!), new projects. What am I getting into?

Tomorrow opens a new chapter. When I sound ambivalent about the direction of my life, others assure me that I’ll figure it out soon. I’m 99.5% sure that I won’t because what does that even mean?

I’m wary of veering from the path I’ve built to move to Jerusalem because why? But I’m ready… at least for some good hummus.

xo,

Shaina

Right: not edible
Left: will make you see funny things

best purchase of the summer: a shitake sprouting log

These recipes honor the luxury of home-life. I was never able to afford porcini or any other fancy mushrooms when I was out on my own (well… my priorities weren’t right) so I did some mega experimentation at home. I made two dishes with a variety of dried mushrooms (chanterelle, cremini, shitake…) – both vegan and both satisfying: Vegan Mushroom Risotto and Hearty Mushroom Farro. Porcini and chanterelle mushrooms were my fav with intensely earthy, deep meaty flavors. The farro was the best dish of the summer… hearty and toothsome (Arielle taught me that word, isn’t it good?). It’s even better topped with creamy cashew cheese, a rich vegan treat. A pairing of the two = the most luxurious meal ever.

Mushroom Farro

1 cup dried porcini mushrooms
6 cups salted water (or vegetable stock)

1 1/2 cups farro
1 tbs olive oil
1 white onion, chopped
1 lb fresh portabello, shitake, cremini or baby bella mushrooms
Salt
4 garlic cloves, chopped
4 sprigs fresh thyme

good black pepper, freshly ground
Parsley, chopped

Put mushrooms in water and bring to boil. As soon as water boils, lower heat to simmer for 15-20 minutes.
Meanwhile, heat olive oil in large skillet. Add the onions and cook until translucent about 2-4 minutes. Add the garlic, fresh mushrooms (not the porcinis), salt and thyme. Cooking (stir often) about 8-15 minutes, until mushrooms are tender and onions are brown.
On a separate skillet, heat a drop of olive oil. Cook farro in olive oil until fragrant (about 3 minutes) while stirring.
Remove porcini mushrooms from water with a strainer, rinse, chop, and add to mushroom and onion mix.

Add farro to mushroom broth (you should have about 5 cups) and bring to simmer for about 45 minutes or until tender. The grains should be chewy and splayed. If water remains, continue to cook until grain is splayed. When ready, combine mushroom/onion mixture with farro. Remove thyme sprigs and add plenty of fresh ground black pepper. Garnish with parsley (thanks for the idea, mom) and sprinkle with Parmesan cheese if you please. Stir and serve warm!

Creamy Vegan Cashew Cheese

2 C raw (unsalted) cashews or cashew pieces (pieces are usually cheaper), soaked overnight, then drained
1/3 C nutritional yeast (optional)
1/2 tsp good sea salt
spices (you can do ANYTHING! For the mushroom farro, I’d stick with black pepper, but I’ve used a variety of herbs to liven things up in the past. Last time I put in a spicy smoked flavoring… delish!)
1/2 cup water… more as needed

To soak cashews, cover with water and leave for 6 hours or overnight. When ready, drain cashews from water and add cashews and other ingredients to food processor. Puree all ingredients until creamy. The consistency should be like peanut butter, but add water if you want it looser. Chill for four hours before serving. If you like a firmer cashew cheese, strain pureed mixture in a cheese cloth overnight. Discard extra liquid and serve cold.

♦ Schuster Shealy

Posted on September 22, 2013 by estherschuster

Dear Shaina,

I laughed out loud, while shedding a few tears, when I read your response to Dad’s guest post. As if I didn’t know that the predominant gene pool stamped on your DNA had SHEALY all over it…

The minute you were born, after they slapped you to make you cry (Schusters don’t have to be prompted to wail loudly), they laid you down next to me for the first time. I looked into your eyes as you quietly eyeballed me…and there you lay…clearly a mini Allen Shealy replica! As you got older, the comments veered more toward, “We never knew Allen was so pretty.” I was grateful that at least you got my eyebrows!

The Shealy genes penetrated far beyond appearance. By the time you were two, I understood that the die was cast and that I should give up any attempts at trying to mold you in my image, or any other…you were hard-wired. So much for nature versus nurture!

You were quietly cautious and took your time…with everything. You were shy with strangers, easily manipulated by your more Schusterly cousins and adored by everyone! Even as a small child you emitted a sense of calm, loving acceptance and tolerance.

Lest anyone think that you were simply a sweet, adorable child, easily malleable by the prevailing players in your life, that was not the case. The strength of your core, the individuality of your spirit and the stubbornness of your will were apparent and readily available to you when needed.

Your pre-school teachers would place your cubby next to the most out-of-control boy… every year. They knew you would ignore the bad behavior while promoting a sense of calm around you. When you decided that ballet classes and soccer games involved too much public performance for your comfort, you simply stopped, literally in your tracks. I had no choice but to take you home and hope the next activity might be a better fit. Even at the age of three, you would modify the teacher’s model of an art project, creating your own version from some vision in your head…and then other children would copy yours. You were/are a leader, quiet and non-dogmatic, but clearly present.

You are so like your father! Your signature, Shaina Shealy, speaks to your comfort in your genes. However, the impact of nurture has not been totally undercover. I would like to think that some of your creative skills have come from the hands of your Schuster relatives…along with the importance of family, friends and tradition, your love of food and cooking for large hoards of people and, of course, your keen bargaining skills. Perhaps, someday, the Schuster may find its way back into your given name, Shaina Schuster Shealy, no hyphens necessary.

Maybe the biggest challenge for an only child overdosed with love and attention and privilege from two doting parents is to find her own voice. You took that on from an early age. I know you often feel that your path eludes you, yet the thing I am most proud of for you, is that you have the courage to pursue that search. You have learned to trust and follow your voice…wherever it may lead you. Your voice…and your path…may change over time, but you have mastered the process of paying attention to who you are. Despite all the Shealy and Schuster chatter, the Shaina murmurs ring strong.

I sit here in the living room wearing the soft cotton housedress, a gift direct from India from you (it’s what all the Indian mothers wear around the house). You putter around your room identifying the things you will need as you set out for a year of study and exploration amidst the Schuster family ambiance in Israel.

I sit with my own meld of mother worry and pride, an all too familiar feeling. It has been a lightning quick summer filled with kitchen mess, stuffed refrigerators, endless trips to multiple grocery stores…and friends and family…sharing old traditions, trying on new ones…tashlich (casting away of sins) at the farm, new tastes at the holiday table, escaping from temple during Yiskor…the Schusters and the Shealys, together.

Rosh Hashana was an extravaganza of tastes and blessings. You requested Pomegranate Tabouli, a sweet and savory salad that has become a new Rosh Hashanah tradition. As you leave Birmingham for the land of milk and honey…and pomegranates…I hope this dish is a reminder to you of how two seemingly disparate flavors can produce something beautiful, sweet and uniquely flavorful and captivating. This is your dish!

We cooked together, we prayed together and we gave thanks. We looked to the new year with hope and promise. You bring so much that is fresh and honest and spiritual into our lives…making us better than we ever thought we could be. I will miss this time with you…even as I reclaim my kitchen.

I wish you safe travels, new friends, enlightening adventures…and an ever stronger voice!

Love,
Mom
xoxoxoxoxoxoxox

Pomegranate Tabouli
With apples, walnuts and Pomegranates

2 cups flat leafed parsley, finely chopped
½ cup pomegranate seeds
1 cup crisp sweet apples, diced unpeeled
½ cup red onion, diced
1 ½ – 2 teaspoons ground smoked paprika or chipotle chile pepper
½ cup raisins or currants
¼ cup fresh lemon juice and zest from one lemon
⅓ cup olive oil
Coarse kosher salt
Honey (optional)
1 cup walnuts

Mix first six ingredients together in a bowl. Stir in pepper, lemon juice and zest and oil. Season to taste with salt and a little honey if you like a little more sweetness. At this point, the mixture can be covered and refrigerated for up to two days.

In a dry skillet, over medium heat, stir walnuts until toasted, about three minutes. Sprinkle with a pinch of salt. Crush with the side of a knife or in a mortar with pestle until they are in coarse pieces.

Stir crushed walnuts into pomegranate mixture. If mixture has been refrigerated, set it out at room temperature for about an hour before adding walnuts.

6-8 servings

◊ Thanks dad

Posted on September 12, 2013 by shainashealy

Dear dad,

Next time I question who I am, I won’t drive out to the farm to find my name. Instead I’ll look for a perfect tomato, slather it with mayo and layer it with egg in two pieces of white bread. I’m sure the egg and tomato sandwich will root me plenty. It is the food of my childhood… a summer treat that you made when mom’s work kept her late, the garden turned out beautiful home-growns or you entertained my friends and me with your attempts at the one-handed egg flip.

The other day, I had a friend over for the first time who was surprised when I said that my parents were out of town: “Your parents? I always assumed you lived with just your mom. I always hear Shaina’s mom this and Shaina’s mom that… but I’ve never hear much about your dad.”

Last week I received a check in the mail for “Shaina Schuster” and in high school I had to correct my friends: my dad isn’t Schuster… his last name is Shealy.

Mom is definitely the louder voice in our family, but please let’s not confuse her volume with her side’s influence on my nature. It might not be so apparent, but your “country roots” contribution to who I am extends a few notches beyond the egg and tomato sandwich. Our family talks a lot about Bubbe’s kitchen and her recipes, but your mother coveted her time in the kitchen too … And let’s face it, my kitchen habits inch more towards your mom’s than Bubbe’s (who kept the ends of her curtains tied in plastic bags – curtain condoms – so they wouldn’t get dirty). Sorry, mom… I do not lament my lack of Schuster-obsessiveness.

I’m with Tom Robbins on his last-meal wishes: the egg and tomato sandwich is a perfect food. Thanks for sharing and for sparing our readers from your second favorite sandwich – I cringe – banana and mayo on white bread.

xo,
Shaina

I created the following recipes with The Cleanse in mind. I’m cleansing in celebration of Esrei Yamim, the ten days in between Rosh Hashana and Yom Kippur. I’ve experimented with raw, paleo and vegan diets, but The Cleanse feels like the healthiest eating style for my body.

If you’re interested in the cleanse, visit our cleanse recipe page to get inspired and leave a comment if you want to learn more… I’m always excited for new cleanse buddies!
Mom, it’s so much easier to cleanse when I’m at home with your three freezers and three fridges stocked to their brims with nuts, dried fruits, weird flours, restaurant-sized tubs of spinach… there’s no lack of cleanse-friendly foods!

Big Kale Salad

Tahini Dressing:

4 tbs tahini paste
Juice of 2 lemons
zest of 2 lemons
2 cloves garlic
2 tsp honey (optional)
1/4 cup warm water if needed
salt and black pepper to taste

Kale:

1 big bunch of kale, destemmed, torn into pieces
1 tsp course sea salt
juice of 1 lemon
1 tsp paprika
dash of chipotle chili seasoning, to taste

Accoutrements:

 4 medium carrots, shredded or finely chopped
2 peaches or nectarines, cut into bite sized pieces
 1 yellow bell pepper, sliced thinly
1 medium golden or red beet, cubed into 1 inch pieces
1 avocado, cubed into 1 inch pieces
1/4 cup golden raisins
1/3 cup toasted sunflower, pumpkin seeds, almond slices, and/or walnuts

Make the dressing by pureeing tahini, lemon, garlic, honey, etc with an immersion blender or food processor until smooth.
Pile kale into a big bowl. Massage lemon juice, salt, paprika and chipotle chili seasoning into kale leaves. It sounds silly, but the massage is crucial… you have to exercise the leaves until they are tender. Gently rub the leaves with your hands for 2 – 5 minutes. This can be done the night before, hours before or minutes before serving.

Just before serving, combine the kale with half of the dressing and remaining ingredients. Use your hands to gently toss ingredients together. Drizzle the salad with remaining dressing if desired.

Miso-Sesame Soba Noodles with Pan-Fried Tofu

1 package (12 oz) dried soba noodles (I like to use 100% buckwheat, but they can be hard to find and expensive. More common is a buckwheat + spelt or wheat combination.)

3 cloves garlic, peeled
5 shallots, peeled
2 tablespoons grated, peeled ginger
2 tsp sea salt
1 tsp cane sugar (optional)
3 tbs miso paste
2 tbs brown rice vinegar
zest of 1 lemon
1/2 red onion, finely chopped
1 tbs toasted sesame oil

1/2 tbs olive oil
1/2 tbs toasted sesame oil
1 package (12 oz) extra-firm tofu, sliced
1/3 cup black sesame seeds

2 heads of baby bok choy, chunked and steamed (or blanched)
2 heads broccolini (baby broccoli), chopped into bite size pieces and steamed (or blanched)
  1 bunch of chives or scallions, minced

Cook the soba noodles in well salted water, drain, rinse under cold water. Set aside.

For the dressing, combine shallot, salt, sugar, ginger and garlic in morter and pestle. Crush until ingredients are well-mashed. Heat olive oil in pan and add shallot, salt, ginger and garlic. When browned and fragrant, remove from heat and whisk with toasted sesame oil, miso, vinegar, onion and lemon zest. Stir vigorously until all ingredients are incorporated. Set aside.

Drain the tofu and pat it dry. Cut into matchstick shapes and season with a pinch of salt, 1/2 tbs olive oil, 1/2 tbs sesame oil, and black sesame seeds. Cook in a large pan on medium heat until tofu is golden brown on both sides. This may take 10 – 15 minutes.
In a large bowl, toss the soba noodles with the veggies and dressing. Top with tofu and garnish with chives or scallions.

Guest Post

Posted on September 4, 2013 by shainashealy

Dear Shaina,

Thanks for inviting me to be a guest contributor to your and your mom’s blog. I’m glad you wanted me to describe the making of my tomato sandwich which I have made for us many times. And I’m assuming this invitation is not just because your mom is busy cooking for Rosh Hashana.

This is an appropriate recipe for me to write for you because it relates to my “country roots” contribution to who you are. I used to feel shame about my dad selling eggs in town, raising our own wheat and grinding the flour, and eating mostly fresh vegetables or ones we canned during winter. I wanted to be like town people who bought bread and other groceries at a store. Now city people want to be like country folks, at least about groceries.

I was at the farm today and when there I always make a point to see the “Shaina Lane” sign. When you were born, my basic hope as an older father was to live long enough for you to remember me. Now the danger is that I might live so long I won’t be able to remember you. So the sign may come in handy.

In one of my early travels to NYC I was walking across Central Park feeling insignificant and had a mild depersonalization experience. When I emerged from the park there was a pet shop where I knew I could find a Tropical Fish Hobbyist book “Cichlids of the World.” My name was in the book under a photo I had taken… When I saw it and read my name, I felt rooted in the world. So if you ever question who you are, drive to the country and see the street sign with your name on it.

To be remembered is so important to Jews, maybe because it is as close to eternal life as we get. And my beliefs don’t include an afterlife, so in the words of Todd Snider “Babyface, that’s all I’ve got.”

It has been really nice to have you home for the summer. Let’s find time to go to the farm and walk and talk-or at least walk- before you leave for Israel in a few weeks.

love,

Dad

Fried Egg Tomato Sandwich

In Wild Ducks Flying Backward Tom Robbins wrote an essay about what his last meal would be if he were facing the hour of execution. It was the tomato sandwich made with two slices of Wonder bread or some other white bread you might find in a 1950 kid’s school lunchbox. Other necessary ingredients were Hellman’s mayonnaise, a home-grown tomato, and plenty of salt and pepper. The proper tomato for our sandwich is also the topic of a bluegrass song: “There’s just two things that money can’t buy; that’s true love and home-grown tomatoes.”

I would modify TR’s recipe for my last request by adding an “over easy” fried egg.

Ingredients:

Two slices of fresh white bread, for example, Merita or Claussen’s brand. Do not use any bread that claims to have whole wheat as an ingredient.
One preferably warm, just picked home-grown tomato. If you don’t have this growing in your garden, it would be OK to buy a tomato from a farmer’s market. Do not use Mountain Pride, Roma or any tasteless type of tomato bred for shelf life which is all you will find in grocery stores. My favorite is Rutgers; most “heirloom” varieties such as Brandywine are not acidic enough. Beefsteak will work.
Hellmans Mayonnaise; at least two tablespoons; the more, the better.
Salt and black pepper; LOTS of salt.
Two fresh eggs, preferably just laid with dark yellow yolks. If you have your own chickens you will occasionally get a double-yolked egg which is ideal.

Begin with the two untoasted pieces of white bread; if it is not absolutely fresh, or has been refrigerated, microwave for five seconds (both pieces together) or until the bread is soft. Slather at least one heaping tablespoon of mayonnaise on each slice. Have your frying pan medium hot and break your egg (or two) into the pan; being careful to not break the yolk. While they are frying for less than a minute, cut enough thick slices of juicy tomato to go to the edges of one of the bread slices. When this is done (you have to do it quickly; otherwise the eggs will be overcooked), slightly break the yolk(s) with your spatula and flip the eggs and cook the other side for maybe five seconds, depending on how hot the pan is. You want the yolks to be a little runny but not too much. The perfect sandwich will have a runny yolk that comes to the edge of the bread but not spill out when you bite into it. Sprinkle the tomato slices liberally with salt and black pepper before you put the egg on top of the tomato slices. Cap it with the other slice of bread and eat it while it’s hot with a cold glass of milk.

◊ A Left Turn Or Something

Posted on August 27, 2013 by shainashealy

Dear mom,

You got your wish: I’ll be home for Rosh Hashana.

My plans took a swift left turn last week… another plane ticket, another commitment; it’s real… I’m moving to Jerusalem. A year of hummus and salty cheese is reason enough. I’m nervous and I’m laughing about it.

My deliberation over the decision was all-consuming as usual. But I learned something important: that my gut is a more informative organ than my brain. It’s smarter than the projections cast by rationale – it told me that right now I need nourishment and connection and new territory. Even though I worry about long-term stability (straight roads put me to sleep, so I seek twists and turns that sometimes just become rocky bumps what is wrong with me?!), I’m okay with stepping onto a wayward path right now. I don’t care about the weirdness.

I’ll be home through the holidays and am excited for the Esrei Yamim Cleanse. I hope that more people join this year since we now have a whole Cleanse category in our recipe index. Can we make our Rosh Hashana menu as cleanse-friendly as possible? I’ve been practicing with the vitamix (since our reunion we’ve been inseparable – it’s pathetic) and last week, I made beautiful purees that will be perfect for Rosh Hashana appetizers and Esrei Yamim snacks. No offense – I think my beets are prettier than yours.

I don’t have much time left to trash the house and destroy the liquor cabinet before you come home from your vacation and we hit the kitchen hard. I’m ashamed that I didn’t do more bad things while you were out of town, but I accept defeat: my parents are better at drinking alcohol than me and my friends are too good/sparse. But I still have a few hours left…

Safe travels home!

xo,

Shaina

Razzle-dazzle Savory Beet Puree

This puree is creamy, earthy, deep and freaking rad. My favorite breakfast lately is a rice cake with beet puree, yogurt, avocado and salt and pepper.

It’s also great with apples, sandwiches and vinegary salad dressings… it will be a fabulous accompaniment to honey during the rounds of Rosh Hashana apples n’ honey. And it’s so pretty!

1 cup raw walnuts (or half cup walnuts, half cup cashews)
2 medium beets
sea salt to taste
black pepper to taste

Wrap unpeeled, whole beets in foil and roast for 40 – 50 minutes. Allow to cool and peel (the peel should slip right off). Blend with remaining ingredients in food processor until a thick, psychedelic paste is formed. So simple!

Zesty Spinach Puree

Perfect as a cracker dip or over roasted veggies.

1 avocado
1/2 cup walnuts or cashews
16 oz fresh, washed spinach
juice of 1 lemon
zest of 1 lemon
2 cloves garlic
salt
pepper

Add all ingredients to food process and puree until desired consistency.

Perfect Cinnamon Vanilla ‘Cleanse’ Pudding

I’ve been experimenting with a cleanse-friendly pudding recipe for almost two years now – I’ve tried it with avocado, chia, flax, cashews, almonds, dates, apples…. the variations are countless. I finally got it down to the perfect result. And the recipe requires just a few basic ingredients. I have two versions to share with you: vanilla and chocolate.

1 Cup Walnuts
2 Cups Rolled Oats
8 de-stemmed dried figs
dash of cinnamon
tsp vanilla
1 cup warm water

Add all ingredients to food processor and pulse until blended. Add more warm water if needed. Consistency should be like creamy peanut butter.

Delicious warm or cold, this “pudding” is so healthy that you can eat it for breakfast… it’s just like a bowl of oatmeal with dried fruits and nuts! It’s also satisfying as a dessert. Try it with fresh berries or peaches and a dollop of greek yogurt for a filling sweet treat.

Perfect Chocolate ‘Cleanse’ Pudding

1 Cup Walnuts
2 Cups Rolled Oats
8 destemmed dried figs
dash of cinnamon
tsp vanilla
4 tbs good cocoa powder

Layer onto a rice cake with peanut or almond butter for a healthier take on the Reese’s Cup! Or stir into greek yogurt and berries for a special treat.

Black Sesame Amaranth Crackers

3/4 Cup raw amaranth
1/3 cup raw pumpkin seeds
1/3 cup black sesame seeds
sea salt to taste1 tsp
olive oil

Preheat oven to 170 degrees.

Cook amaranth (bring one part amaranth to two parts water to boil and then reduce to simmer… it takes about 20 minutes). It should be a sticky, gooey consistency… like thick oatmeal. Mix cooked amaranth with remaining ingredients. Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn’t stick to the amaranth mixture).

Place in oven (convection bake setting is preferable) at 170 degrees for 35 – 60 minutes, depending on how thin your layer is. Remove from oven when browned as crisp. Allow to cool and gently break into cracker-size pieces. They should easily lift from the parchment paper.

These crackers are super healthy – vegan, gluten free, etc – and great for dipping into purees or crumbling over salad or yogurt bowls.

♦ Tzereis Gezundereit…or Carpe Diem

Posted on August 23, 2013 by estherschuster

Dear Shaina,

What a role reversal for you to be driving us to the airport to send us off on an adventure! No guilt or fear…maybe a little worry…worry that you might get lonely or scared, especially since you’re still afraid to go into the basement alone! But you sound good and I am thrilled for you…not even the slightest bit concerned about the state of the kitchen. Out of sight, out of mind!

I am happy for your comfort in cooking and sharing with friends and using the house for what it is meant for: a place to enjoy, to eat and drink and be with friends and family. As Bubbe used to say, Tzereis Gezundereit: tear it up in good health! Not literally, of course.

She meant that the things we have shouldn’t be saved and preserved for some later pleasure…use what you have, enjoy it today and share it with the people in your life. It was the Bubbe version of Carpe Diem, plus the acknowledgement that most of our stuff will outlast us, hence, tear it up while you can.

picking peaches on the streets of our neighborhood

We all seem to have taken that message to heart. Here we are in Portland indulging in food, wine, and the distinctive sights and sounds that live in an environment that seems to be fearless when it comes to the expression of individual style, creativity and preference for just about anything…as long as it doesn’t hurt your neighbor or the environment. We are drinking ( we are tasting a lot of wine) this city in like parched nomads emerging from the desert…and it is delicious!

There are hundreds of neighborhoods (and we have hit many of them on this trip) each boasting unique flavors and personalities. The walkable streets, lined with bike lanes and crosswalks and closely packed craftsman style homes are lushly adorned with Portland greenery and fruit trees… small independently owned coffee shops, French bakeries and taquerias, bars and ice cream parlors, vintage stores and shops displaying the work of artisans of every talent and skill (dress shops complete with sewing machine and seamstress, old fashioned barber shops, weavers, painters and jewelers) are everywhere. The costumes on the street are wide open…from biking shorts to hiking boots to retro flowered dresses to…well, anything goes in this town, really. The tattoos are bold and sported by people of all ages and lifestyles. Freedom and independence feeds the creative spirit…and the entrepreneur.

We followed a llama into a jewellery boutique

We have shared good wine, food and conversation with our new dear friends from Portland and look forward to showing them Portland’s polar opposite twin city in the South when they visit us. We’ll try to break them in slowly.

Today we drove to Ashland, home of the Oregon Shakespeare Theater and saw a production of Midsummer Night’s Dream set in 1964 at a Catholic Parochial School. Tomorrow on to Napa.

The luxury of our trip reminds me that now is our time. Even old couples need some time alone in a fresh space every now and then to remind them of who they are…separately and together. We are seizing the day…and hope to continue to do so together for a very long time.

Breakfast on our porch

Soon it will be the holidays. I saw your post for the cleanse. Although I haven’t done much cooking (not that I haven’t been eating), the one thing I did make is cleanse-friendly. I tried to replicate a beet dish that we had at a Peruvian restaurant in Portland. I thought mine tasted good, but definitely didn’t have quite the same visual appeal.

Everyday there are new places and sites and experiences I want to share, but enough is enough! I am looking forward to coming home and returning to the normal order of things…me doting on you for the last few weeks of your home-stay…you preparing to leave and being annoyed with my stickiness.

I miss you already. Even though I know its not easy for us to live in the same house. I still miss being around you…being a part of the moments of your every day. I know these days are short-lived and that soon, I will be hearing about your life through the wonders of technology, again.

We’re off for a wine tour in Napa, so I better send this now because I am sure I won’t feel much like focusing after we return.

Love,
Mom
xoxoxoxoxoxooxoxo

Beet Salad with Cilantro Chimichurri Sauce

2 Red Beets, medium sized
2 Golden Beets, medium sized

Wrap beets in aluminum foil and roast in a 375° oven for 30 -45 minutes or until done (able to be pierced easily with a knife)
Slice thinly, keeping red and yellow beets in separate bowls

Beet Dressing

2 limes, juice and zest
1 Tblsp olive oil
A few drops of sesame oil
Salt and pepper to taste

Mix together and adjust to taste.

Cilantro Chimichurri Sauce

1 cup (packed) fresh cilantro
1/2 cup (packed) fresh Italian parsley
1/4 cup olive oil
2 garlic cloves, peeled
Jalapeno or habanero pepper to taste
1/2 teaspoon salt

Process all ingredients in a food processor. Adjust seasonings to taste.

The restaurant version

Arrange thinly sliced beets in alternating layers of red, golden, red beets on a platter. Pour lime sesame dressing over beets.
Drip Cilantro Chimichurri sauce along edges or center of beets.

Garnish with fresh cucumber , cut in thin julienne strips and fresh chopped cilantro or parsley. Serve cold or at room temperature as an appetizer with a fresh baguette or on a bed of arugula as a salad with dinner.

◊ I’m Back

Posted on August 2, 2013 by shainashealy

Dear mom,

I don’t have much to say. Being back home is weird. I dither around preparations towards next steps, and my friends from high school are doctors and lawyers and married. I returned from a time warp – why do things progress without me? – and I am nothing.

My job-for-now is my saving grace (though it seems just opposite for you). I prepare meals for a friend braving chemotherapy. Her dietary shift omits dairy, processed foods, soy, various legumes, cruciferous vegetables, etc, and she only eats organic. I drift through my days assembling creative menus and exploring new ingredients that yield foods tasty and healthy. It’s indispensably meditative as I mull over how I’ll get to where I need to be next (on time) and what that means exactly.

But I know my presence in your kitchen has totally rocked your boat: you take every opportunity to complain about me completely trashing your house and destroying your kitchen. I leave my sneakers and gym bag in the hallway; plates and jars are out of place; my clothes are on the bathroom floor; there is crusted yogurt on the fridge door-handle and drops of almond butter in hard to reach places; the salt is in the wrong cubby. There’s a reason that our site’s tagline ends with the word distance.

It’s usually my job to initiate distance, but you stole away on your West Coast adventure yesterday. How does it feel? I perceived some guilt (or fear?) as you left me to man the kitchen all by myself. But that’s your problem. For me, it’s a dream come true. Even though I’m weary about navigating your kitchen drawers without you (it took me 30 minutes to find the box grater this morning!), the space is welcomed. Please, conquer your retirement unsullied by guilt, and I’ll keep my fingers crossed that I won’t have to go to the basement while you’re away (still the scariest place I’ve ever been).

Back to the kitchen! I’ll try to minimize the havoc as much as possible.

xo,
Shaina

Roasted Cherry Almond Millet Mini Muffins (gluten and dairy free!)
Prep time: 45 minutes
Serves 10 – 15

1 cup almond meal
1/2 cup cornmeal (i like to use blue cornmeal)
1/2 c flax meal
1 tsp baking powder
1/2 tsp. baking soda
1 tsp (sea) salt
1/3 c molasses
3 eggs
1/4 c almond milk
4 Tbsp. extra virgin olive oil
2 Tbsp. honey
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup millet, lightly toasted*
1 cup roasted cherries*

Last time I wrecked the kitchen, these crunchy, gluten-free Roasted Cherry Almond Millet Muffins were born –slightly sweet and perfect for a filling breakfast or a satisfying midday snack, they were inspired by a search for a healthy treat that I could make for my new “client.” Now I’m hooked on millet! A crunchy muffin is like ice cream with sprinkles.. eating it is just more fun! Top these gems with almond butter or yogurt in the morning for a healthy, fiber-full, protein-packed start to the day.

Heat oven to 350 degrees. Combine the almond meal, cornmeal, flax meal, baking soda, baking powder and salt. In a separate bowl, whisk the eggs, molasses, olive oil, almond milk, honey, almond and vanilla extracts together. Stir wet ingredients into dry ingredients until loose batter is formed. Gently fold in the millet and cherries until combined. Fill the muffin liners and bake on middle rack for 15 – 20 minutes. Let cool before serving.

*Roasted Cherries: Toss 2 cups of halved and pitted cherries with a pinch of salt, 2 tsp olive oil, 1 tsp honey and splash of lemon. Spread them evenly on parchment paper and roast for 20 – 25 minutes on 350 degrees. For the purpose of this recipe, feel free to substitute strawberries, peaches or other summer fruits for cherries.
*Toasted millet: Spread millet evenly on baking sheet and stick in oven or toaster oven at 350 degrees for 15 – 20 minutes. To make sure your millet muffins are perfectly crunchy, toast it half an hour (at least) before using it for baking so that it can cool… It becomes more firm once it’s cool.

Blueberry Almond Galette
Serves 6
Prep time: 40 min
Adapted from Sprouted Kitchen’s Cherry Almond Galette

Ingredients for Dough:

3/4 cup red hard wheat flour
3/4 cup rye flour
1/2 tsp. sea salt
4 oz. / 1 stick cold unsalted butter, cut in cubes
2 tsp. lemon juice
2 Tbsp. yogurt
1 tsp. almond extract
3 Tbsp. ice water

Ingredients for Filling:

3 cups blueberries
pinch of salt
2 tsp. lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 Tbsp. corn starch, almond flour or wheat flour
dash fresh grated nutmeg
dash cinnamon
1/3 cup raw sugar
1 egg
splash of water
turbinado sugar, optional

Our blueberry picking venture was pathetic… My memories of bushes generously bearing cloyingly sweet, plump blueberries were tainted by this season’s scarce branches. I blame this season’s monsoon-like weather for our meager bucket of water-logged, almost rotting berries. Usually, I’d season freshly picked berries with lemon juice and spices and bake them under a simple oat crumble.

But this summer’s berry batch needed hardcore TLC. I was drawn to a galette recipe on Sprouted Kitchen because of the almond extract in the dough recipe. So I substituted rye and hard red wheat flour for their spelt and white flour combo, and, duh, blueberries + appropriate spices instead of cherries.
The dough turned out delish and, served with ice cream, the galette eased my distress over this summer’s wretched crop. But I still prefer my berries sweetened by the earth and sun – simple, ample, untouched and undoctored. Oh well.. there’s always next summer.

First, mix all dry ingredients. Second, quickly work the cold butter into the flour mixture. One tip that my mom taught me is to shred the frozen butter into the flour with a cheese grater. It makes it easier to combine in with the flour. Smush the butter into the flour with your fingers, making small pea-sized clumps. In a separate dish, mix lemon juice, yogurt, almond extract and water, and add it to the dough mixture until combined. Do not over-mix! Form a ball and wrap it up – chill in the fridge for at least an hour or a day or two in advance.
Heat the oven to 400′ and line a baking sheet with parchment paper. Wash blueberries and mix with spices, salt, lemon juice, flour and sugar.

On a floured surface, roll out the tough to a a 12 inch circle (doesn’t have to be perfect… clearly). Put the dough on a baking sheet and pile the blueberries in the center (leave roughly 2-3 inches of the outer dough empty). Fold the dough towards the center, pinching it together to make it stick. Pull it tight and thin.
Mix egg and brush it on the outside of the dough. Then sprinkle with turbinado sugar. Bake on the middle rack for 40 – 45 minutes until browned. Serve with vanilla ice cream and a drizzle of almond butter.

♦ From Down the Hall

Posted on July 24, 2013 by estherschuster

Dear Shaina,

It is really odd to be writing a letter to you when you are just down the hall and we are crossing paths in the kitchen, preparing lists for almost daily grocery store excursions, merging dirty clothes in the washing machine and…exchanging words (not always so nicely) face to face.

So here I sit struggling to do my assignment, “mom, do ur blog” instructions in a text from you, following a text that said, “having din w friends, will b home later.”

Parenting is not an easy business at any age…of any aged child. It is perplexing and daunting and evokes anxieties and insecurities from the depths of your core. Shaina, lest you think this is about you, believe me, it is not! You are, and have been, a relatively easy child. I do know how fortunate I am to have the privilege of being your parent.

I am immensely proud of your accomplishments, your bravery and self-awareness, your independence and your many ever-emerging talents. Not to mention the bonuses of having a child who travels to exotic places, always has another exciting option up her sleeve and provides us with never-ending tales to share with family and friends.

The challenges of parenting are not about you, or any kid, I suspect. It’s about what and who we bring to the game. You think you’ve escaped the ghosts you tried so hard to release in your own life…and all of a sudden, you have become your mother…and those shreds of familiarity are chilling.

There were so many things that Bubbe and Zayde did intuitively, as parents, that were right. They had no expectations of who we should become. They only wanted us to be healthy and happy and able to take care of ourselves. They insisted on the absolute importance of love and family. I think that was it…and all that flowed from that. Any screaming and arguing was just another tactic to ensure those principles.

I think it worked, but with it came the whole package…the sense of obligation, the persistent quest for happiness, the need to leave home and find my place in the world. I did that in my own way.

I know some parents who think their job is to control their children in an attempt to produce the desired product.

My understanding of parenting is more about powerlessness and staying out of the way of the inevitable. Neither approach is easy or foolproof…and I have made errors on both ends of the spectrum.

Having you home brings all the players out of the closet…yours and mine. All in all, I think we are okay. You are a child any mother would be proud to claim…as I am. We are just both doing what we both need to do…hanging on and getting away!

Thank God for food…the grains that bind us! I have learned so much from you, although I am not sure I will ever be able to replicate your style. You prepared an amazing Indian feast for Shabbat dinner…dishes that even our Indian guests loved!

Watching you create recipes for a friend who is undergoing chemo has made me appreciate what a unique gift you have.

sss & es in kitchen 072313

Your food is creative and delicious, elaborate and healing…and remarkably beautiful and awe-inspiring.

I am also impressed at how much your kitchen maintenance has improved! Thank you!

I don’t know how long you’ll be here, but I am glad to be in these moments with you. My wishes for you are simple…to be healthy and happy…to remember the importance of family…to find your place in the world and…to be safe.

Love,

Mom

xoxoxoxoxoxo

Browned Butter Halibut
Although I am intimidated by your creations. I still have to cook dinner occasionally,at least when I am not throwing together all your tasty leftover morsels into a humongous salad. This is a very simple fish recipe that Dad really enjoyed.

Add a simple green summer salad and baked sweet potatoes, plus the dessert below, and you have a satisfying quick and easy dinner.

Yield: 4 servings

1 – 1½ pounds of fresh wild caught halibut (4-6 ounces per person)
1-2 tablespoons butter
1-2 teaspoons olive oil
Salt, pepper, garlic to taste
2 tablespoons fresh lemon juice and zest from one lemon (or lime juice and zest)
Garnish with fresh chopped dill, parsley or tarragon and lemon wedges if desired

Salt and pepper fish generously on both sides. Add fresh finely chopped or thinly sliced garlic.

Lime Juice and zest…a great substitute for lemon.

Marinate in lemon juice with zest plus 1 teaspoon olive oil for a half hour.

Heat a sauté pan large enough to hold all the fish over medium heat.

Put oil and butter in the pan and heat until lightly browned. Add fish immediately to browned butter and cook 3 – 5 minutes (depending on thickness of fish) on each side. Fish is done when it is opaque and flakes easily with a fork.

Serve with lemon wedges. Add salt, pepper and fresh herbs to taste. Serve immediately.

Blueberry Oatmeal-Buckwheat Crumble

This lightly sweetened blueberry crumble recipe is inspired by your healthy crunchy-grainy approach to food…and all those gallons of late summer blueberries we picked.

Blueberry Filling

5-6 cups fresh blueberries
1 teaspoon potato starch or corn starch
Zest and lemon juice from small lemon
¾ cup chopped dried fruit (apricots, dates, figs, raisins or any dried fruit)
2 tablespoons raw sugar or to taste (agave or honey can be substituted)
1 teaspoon almond extract

Wash blueberries and place them in a pot with the next four ingredients for the blueberry filling. Bring to a boil over medium heat, stirring occasionally throughout the cooking process. Turn the heat down and simmer for about forty-five more minutes or until blueberry mixture is slightly thickened and reduced by half, but still liquidy. Add the almond extract and stir. Cool slightly.

Oatmeal-Buckwheat Crust and Topping

1¼ cup uncooked rolled oats
½ cup almond flour
½ cup buckwheat flour
¼ tsp salt
¼ cup butter, melted (margarine or coconut oil can be substituted)
¾ cup chopped walnuts or pecans
1 T raw sugar or agave

While berries are cooking, prepare crust by whisking together the oats, flour and salt in a bowl. Add the melted butter or margarine to the oat mixture and stir until crumbly. Reserve ¾ cup of this mixture in a separate bowl for the topping.

Preheat oven to 350°

Grease an 8” x 10” baking dish and pat the remaining oat crumb crust mixture onto the bottom of the baking dish.

Prepare the topping by adding ¾ cup of chopped nuts and 1 tablespoon of raw sugar to the reserved oat mixture. More sugar can be added if you like a sweeter topping. Mix thoroughly.

Bake at 350° for 35 – 45 minutes or until oats and nuts are lightly browned and blueberries are bubbling.Pour the slightly cooled blueberry filling over the crust in the baking dish. Sprinkle the oat-nut topping mixture evenly over the berries.

Eat warm with ice cream or serve cold as a fruit snack or breakfast treat.

◊ Unloading

Posted on July 7, 2013 by shainashealy

Dear mom,

Home after 6 months of wandering… It’s finally time to unload! My closet shelves seem wider and your kitchen appliances shinier and I am SO done with my freakin humongous backpack.

I still need to process it all as I recover from the exhaustion that comes with the bag-lady package, and I can’t stop thinking about Israel. My role as birthright staff was a success and I enjoyed the days with our distant but familiar family in Israel after the trip.

My group watching the sunrise from Masada

During my first few days in Israel, I laughed a lot in my head. A simple “Shalom” slammed me back to the pit of my childhood… Hebrew words were throwbacks that roped chants from the Jewish Day School back into my brain. Every Israeli situation was a novelty.

I know that a visit to the Western Wall is supposed to be emotional and that I’m supposed to cry when I touch it and blablabla. But during our visit to the Old City, all I could think of was my 4th grade art project, when my classmates and I each reported on one of the city’s landmarks. I was in charge of Sha’ar Ha’ashpot, the Dung Gate, where Jersulamites chucked their trash. I presented it with an intricate drawing of an old relic surrounded by diapers, banana peels and flies.

prayers shoved into cracks of the wall

And when I opened my mouth to speak Hebrew, I only thought of Carl’s made-up song to the tune of Kool and the Gang’s Celebration, which helped me remember Hebrew grammar rules… “Conjugate the verbs, come on!” followed by a quick rap of the actual conjugations, ani ahavti, ata ahavta, hoo ahav, etc…

Most embarrassing was my response to Sivan (our group’s medic and my roomate) when she introduced herself to me. Instead of introducing myself back like a normal person, I sang to her. The chant that Mrs. Posner sang to help us remember the months of the Jewish calendar just slipped off my tongue… Sivan, Iyar, Tamuz, Av…

Sharing a camel with our bus driver, David

From that moment on, Sivan made a rule that I couldn’t call her name unless I sang it.

My American Jewish education prepared me for a visit to my homeland with Israeli songs, folk dances and silly games that seemed irrelevant to any real situation. And as I toured ancient sites and tested memories in my head, the nostalgia for Israel that I was trained to feel possessed me… it was creepy.

But after ten days of touring ancient sites with other American Jews (Jewish Americans?), I relocated to the homes of our Israeli family members. I met Chana for the first time, your Israeli replica. After showing off each room in her home (including a whole room just for kitchen appliances), she force fed me for hours… Israeli salads and hummus and a spongy orange cake that tasted exactly like one Bubbe used to make I couldn’t believe it. I observed personalities so clearly unique to our family’s gene pool… the force feeding, the loud talking all at once… that at times I thought I was back in Birmingham.

Chana with her cake and cool glasses

I heard stories of how Zayde’s brothers and sisters landed in Israel, and how we have cousins in Russia who are rediscovering their Jewish heritage right now preparing to make Aliyah. Sitting around a table of aunts and uncles, baby cousins and plates and plates of food, I saw, firsthand, the joyous outcome of a country that prioritizes the provision of a safe haven for Jews seeking refuge. The songs and dances that I learned at summer camp and school provided the initial backdrop of familiarity… but with the family, the sense of belonging that I learned about at summer camp and youth group and Jewish Day School finally unfurled.

I know it’s all a cliche and I’m surprised by my reaction to Israel… it wasn’t my first time there but it was the first time I’ve felt this way.

I think my emotional experience was shaped by the juxtaposition of my itinerary: I headed to Israel from India. In India, my outsider perspective was extreme and the “welcome” limited. The religious and societal structures create a barrier that makes integration into Indian culture impossible for a white American like me. The newness, surprise and unfamiliarity of everything around me in India was acutely opposite of the nostalgic comforts in Israel. So of course the “welcome home” from the Israeli customs officer in the airport elicited a heightened reaction.

I don’t really know… I have a lot to unload.

love,
Shaina

In Israel, the breakfast spread is glorious: dozens of fresh salads, salty cheeses, creamy tahini and thick yogurt. The participants on my trip stared at my plates piled high with crunchy veggies at 7 AM each day, How can you eat vegetables so early in the morning?

Post breakfast bliss with Naomi!

The Zucchini and Tomato Salad recipe below is adapted from my favorite cookbook right now, Yotam Ottolenghi and Sami Tamimi’s Jerusalem, and the carrot salad is one that I made up to commemorate my moment of glory as a Birthright staff, which happened in the morning of our last day of the trip. I complimented the quantity of veggies on a participant’s breakfast plate and his response to my comment was, “ You know I started eating vegetables in the morning because you told me to.”

Wow. I’m not sure I’ve ever had such a positive influence on a young person’s life. Salads in the morning are where it’s at.

I also included a recipe for hummus because it’s just so basic… I’m shocked that we don’t have it in our recipe index yet!

Chunky Zucchini and Tomato Salad

Serves 8-12 people as a side dish
Prep time: 30 minutes

8 green zucchini
5 large tomatoes
3 tbs olive oil
2 cups greek yogurt
2 cloves garlic, crushed
2 red chiles, crushed or 1 tsp red chili flakes
grated zest of 1 lemon
juice from 1 lemon
2 cups walnuts, coarsely chopped
1 handful of fresh mint, chopped
1/2 C chopped parsley
salt
black pepper
1 tbs date syrup, agave or honey

*Note that I modified the original recipe for this dish for American convenience and ease. So if you want the real thing, pick up a copy of Jerusalem. You won’t be disappointed!

Preheat the oven to 425 F and cover two cookie sheets with parchment paper. Trim the zucchini and cut lengthwise into thin 3/4 inch pieces. Halve the tomatoes. Brush with olive oil and season with salt and pepper.

Place zucchini and tomatoes cut side down on separate pans. Cook for 15 – 20 minutes until browned on the tops and edges. The veggies should be tender in the middle and crisp on the edges.

Remove from oven and allow to cool. Meanwhile, mix all remaining ingredients (except for honey/date syrup) together and hold some parsley for garnish. Once cool, chop zucchini and tomatoes coarsely. Gently fold into mixture and spread over large, shallow bowl. Drizzle with olive oil and date syrup/honey, and garnish with parsley. Serve with warm pita, couscous or your favorite bread.

Chopped Carrot, Beet and Tahini salad

Serves 10 – 12 people as side dish
prep time:

15 – 20 minutes

1 lb of carrots
2 medium beets
2/3 c walnuts
6 medium dates
4 tbs tahini paste
1 tbs olive oil
1 tbs water
2 tbs lemon zest
juice of one lemon
1 tbs sesame seeds
4 tbs zatar
salt

To roast beets and walnuts, preheat the oven to 350. Wrap the beets in foil, place them on a pan, and keep them in the oven for 15-25 minutes until soft. Place walnuts on a pan and keep them in the oven for 7-10 minutes until brown and fragrant. Allow to cool. *This can be done the night/day before.

*You can also opt to leave the beets and walnuts raw for a crunchier, earthier dish.

Chop raw carrots, roasted beets, walnuts and dates into small 1/4 inch chunks (you can do this in a food processor for ease, but make sure that you don’t pulverize too much) and mix. In a separate bowl, mix tahini paste, olive oil, water, lemon zest, lemon juice and sesame seeds into a fluid paste. Combine all ingredients and add zatar and salt to taste. Eat as a crunchy, healthy breakfast salad on its own, top with plain yogurt, or use as an accompaniment in sandwiches and pitas. The possibilities are endless.

Hummus

4 C chickpeas (canned will work, but it’s much better if you cook them yourself)
5 cloves garlic
1/3 c tahini
juice from 2 lemons
1/3 c water
3 tbs olive oil
salt to taste

Optional additions

turmeric
roasted red pepper
more garlic
spinach
chili powder/hot sauce
black pepper
olive oil, zatar, parsley, cilantro, tahini for garnish

Puree all ingredients in food processor until smooth and creamy. Play around with optional additions and garishes. Serve with warm pita, french fries :), roasted veggies, salads, chips… anything!

See what I did:

Sivan and I always held up the caboose… I the sheep herder and she the body guard. Here, we rest at Masada while waiting for kids in the bathroom. Always in the freakin bathroom.