Monthly Archives: November 2013

Nothing could be simpler than roasting brussel sprouts. 1 lb brussel sprouts1 Tbs olive oil Kosher salt (sea salt, Himalayan salt—a coarse grinding salt.) Preheat oven to 425 degrees. Prep brussel sprouts by trimming stem off and slicing in half. … Continue reading →

This is a salad I learned to make in Israel. Most recipes from Israel are either eastern European in origin, or middle eastern, and this belongs to the former. In Israel there are hundreds of ways to prepare beets, and … Continue reading →

These middle eastern beans are a wonderful source of protein. I call them the steak of the bean family. We do a very simple preparation: Ingredients: 1 Cup of large fava beans (called ful in the middle east) Water for … Continue reading →