Herb-Marinated Olives 1⁄2 small fennel bulb 1⁄4 tsp red pepper flakes 1 Tbsp fresh rosemary, minced, or 1 tsp dried 2 strips lemon zest 1⁄2 cup olive oil 11⁄4 lbs (565 g) mixed olives Trim and cut fennel bulb in half. Using a hand peeler, shave 12 strips from the bulb and place in a
This salad has been a staple in our family for decades, and I share the recipe whenever I get a chance!
Caramelized Shallots 4 Tbsp oil 2 lbs (1 kg) fresh shallots, peeled, with roots intact 3 Tbsp sugar (I used coconut sugar) 3 Tbsp red wine vinegar 1⁄2 tsp salt Preheat oven to 400°F (200°C). Heat the oil in a pan. Add the shallots and sugar and toss to coat. Cook over medium heat for
When Chinese and Italian meet in this delectable and easy dinner dish, you’ve got a real crowd-pleaser!
Appetizer, snack, Kiddush filler, or anytime meal: there’s something for everyone on this platter.
Tahini-Stuffed Dates 25 whole Medjool dates 4 Tbsp prepared tahini, from roasted sesame seeds (recommended but not imperative) flaky sea salt 2 Tbsp sesame seeds Carefully remove the pits from the dates. Fill with tahini — about 1⁄2–1 tsp per date, depending on preference and date size. Sprinkle lightly with sea salt and sesame seeds.
