Roasted Sea Bass With Asparagus Ribbons 2 Tbsp Dijon mustard 4 Tbsp olive oil, divided zest of 1 lemon juice of ½ lemon 2 cloves garlic, minced 3 cubes frozen basil salt and pepper, to taste 5 Chilean sea bass fillets (about 6 oz/170 g each), skin removed 1 bunch thick asparagus Preheat oven to 425°F (220°C).
The tangy lime flavor is off set by the sweet and creamy vanilla ice cream, making this light and airy dessert, well, absolutely sub-“lime”!
Text, Recipe, And Photography By Tehila Kohanim DELICIOUS CHICKEN WRAP You can use either of the marinades below. If desired, you can divide your chicken and use different-flavored marinades for each portion. Serves 2 ½ lb (¼ kg) thin chicken cutlets, left whole or thinly sliced olive oil, for sautéing and searing 1 large onion, julienned 1 large
Text And Recipe By Michal Soussan Photography By Miriam Cohen MOROCCAN KEFTAS (BURGERS) AND COUSCOUS WITH VEGGIES Serves 5 1½ cups Moroccan couscous (not the small pasta that’s often called Israeli couscous) BURGERS 1½ lb (680 g) ground beef 1 egg ¼ cup bread crumbs 2 Tbsp chopped garlic fresh parsley, to taste 1 tsp cumin salt and
