Zucchini is one of the most versatile vegetables ever. From quiches to kugels to soups or just roasting plain, this vegetable can be used in almost every way possible. Here are some ideas for you to use for this great green friend.
12 Oz/2 small-medium zucchini
1/4 cup grated
The anise flavor of fennel pairs perfectly with the sweetness of oranges, peppery radicchio and tangy lemon in this refreshing salad. The lemon dressing made with canola oil complements every sweet and savory element of the other ingredients.
Prep Time: 10 min
Ready Time: 10 min
Summer brings with it all kinds of lovely grilled foods. And then there’s the barbecue sauce. Barbecue sauce, and yes, there are a variety of renditions that start to paralyze my palette. Most of the time, it’s a red candy coating with a splash of Worcestershire.
Several months ago, I did a recipe for a Korean inspired grilled skirt steak.
Prep Time: 10 + 24 hours chill time min
Cook Time: 3 hour, 15 min
Ready Time: 3 hour, 25 min
8 to 10 Servings
1 cup honey
½ cup mustard
8 cloves garlic, minced
4 tablespoons orange juice
1 tablespoon lemon juice
½ teaspoon red chili flakes
Shish kebab, brochette, pincho, pinchito, yakitori… However dubbed, marinated and skewered meats cooked over a fire are an age-old, global tradition. Hunted meat was typically roasted on a spit. This brings us to today’s shish kebab. “Spit” is, in fact, a 15th-century term meaning “to pierce with a weapon.” The sword is indeed double-edged!
Dips are so versatile. They can be eaten with chips, with veggies, with crackers, with gefilte fish, etc. I am happy to share some old favorites.
ALIZA’S CURRY DIP
¼ Tsp. curry powder
2 cups mayonnaise
3 tab ketchup
15 drops Tabasco sauce
3 tab honey
1¼ Tsp. lemon juice
When our patriarch Yaakov masqueraded as Eisav to obtain his rightful “firstborn” blessing from his father, Yitzchak, he donned Eisav’s cloak. Yitzchak exclaimed, “the fragrance of my son is like the fragrance of a field that God has blessed” and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this
Every so often, I try my hand at veggie burgers. While I haven’t yet gotten that recipe exactly the way I want it, one of the accompaniments was so good it stole all the attention.
The local organic market had some lovely green tomatoes. I adore fried green tomatoes, so I bought three beauties and set them aside. I didn’t get around to frying them,
Pancakes used to be considered a breakfast food. However, people eat them for any meal; breakfast, lunch and even dinner. Here are some great recipes that you can use when you are in the mood for that old fashioned comfort food.
Home Made Pancakes
1 1/2 Cups of All-Purpose Flour
If you make the same side dishes all the time, your meals can get boring after a while. That’s why I try to vary the menu from time to time. Although we all have our favorites which we can easily whip up, once in a while it’s fun to try new ideas out. Try them out for your family and then on company!!!
Dijon Red Potato Wedges
Using a grocery delivery website, I ordered four organic bananas. Four seemed just the right number. They’d ripen and within four days, they’d simply go from sweet to sweeter before crossing the line into that dark-brown-now-I-must-bake-banana-bread-against-my-will territory. I don’t care for banana bread.
However, instead of finding four
As you know, I love finding new uses for staples that we have at home. Here are some tips for using olive oil in ways that you may never have thought of.
If you run out of furniture polish try this tip: wipe article with a teaspoon of olive oil and a soft rag. Add a bit of vinegar to bulk up the cleaning power.
To help with fingernails,