Mushroom Barley Soup When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more. So off to the shuk I went. I went to a specific store that I know sells
Recipe by Chavi Feldman The heady smell this satisfying veggie dish filled the house with while cooking all day was enough to have me counting down the hours until I got to sample it. Needless to say, it didn’t disappoint. The added heat balances well with the sweet-and-tangy sauce, and the inclusion of the crunchy
Recipe by Faigy Grossman I present you with an Italian Crock-Pot dinner with intensely flavored ingredients that yields a juicy, savory chicken-vegetable combo that can’t be beat! Serves 4 2 Tbsp olive oil, divided 4–5 chicken bottoms, cleaned and patted dry 2 tsp salt, divided pepper, to taste 1 onion, diced 3 cubes frozen
Recipe by Efrat Leibfroind Styling and photography by Shoshy Sirkis Grab a muffin or two with a cup of coffee, and you have a great breakfast. YIELDS 15 MUFFINS 1 cup whole wheat flour (or whole or white spelt flour) ½ cup one-minute oats 1 tsp baking powder generous pinch cinnamon pinch salt 2
Chili Lime-Maple Mushrooms This flavor combination is an absolute flavor bomb. Make it once, and you’ll make it on repeat — you have my guarantee. SERVES 6-8 • 1 lb (450 g) portobello mushrooms, whole or sliced thick • 4 cloves garlic, crushed • ½ Tbsp chili lime seasoning (I used Simply Gourmet Recipe in
Recipe by Chaia Frishman
