Just a quick post to share a stuffed eggplant recipe that is great for both Sukkot and Simchat Torah. Sukkot, an agricultural holiday (ie farm-to-table holiday) that is an opportunity to use the produce that is in abundance at the farmers markets right now makes it one of my favorite holidays. Lots of eggplants are in season at my local farmers markets and the basil was plucked straight from my plants. The filled eggplants are also symbolic of “stuffed” foods commonly eaten on Simchat Torah to represent the Torah scrolls. Scroll to the bottom for more of my Sukkot, Simchat Torah and even Shmini Atzeret recipes. Chag sameach! Continue reading
I love this beet carpaccio recipe! I first enjoyed it at a serene Shabbat dinner at my relative’s house during a glorious pre-Covid spring in Jerusalem. The flavors of the roasted beets are enough alone but topped with a lot of delicious ingredients that delicately balance both tangy and sweet flavors makes the beets the star of a rich, dramatic dish. It’s also a “one pan” dish that is simple to make. It’s perfect as an appetizer or side dish during a Rosh Hashana meal. Also, check the links below the recipe for more of my sweet and savory Rosh Hashana recipes. Shana tova! Continue reading
I have had the great opportunity to trample through the woods and fields just outside Rock Creek National Park to forage for edible plants, berries, flowers and mushrooms this fall. Foraging aside, I have spent endless hours during Covid inside Rock Creek park. I joke that it is my second home but it really is: I don’t start any morning now without hiking or biking in it, no matter the weather, and end many days with a quick jaunt on trails. Spending so much time in Rock Creek has made me keenly aware of the subtle changes every day to the spectacular landscape from the multitude of distinct shades of green leaves in early spring to the trails disappearing afoot as they become layered with leaf cover in the fall. And, my connection to the land has deepened as I have learned about the myriad edible plants and mushrooms living in it.Continue reading
Like everything else, this is an unusual Sukkot. But due to my COVID routine, I have had the privilege for a deeper physical and sensory connection to the holiday’s harvest themes. It includes more time to tend to edible plants on my balcony and long hikes in woods filled with mushrooms and other edibles. And while the holiday celebrates an agricultural harvest, I like to more broadly think of it as a way to celebrate all of our food sources, whether foraged or grown on a farm. Last weekend, I went on a guided foraging trip just a few miles from my house. In a mere mile long walk, we found more than a dozen edibles, including black walnuts, shiso, sorrel, burr cucumbers, American persimmon, and turkey tail mushrooms. We nibbled little bits of each plant along the way but left everything there for birds and other creatures to enjoy. Continue reading
As we prepare to celebrate Rosh Hashana to mark the birth of the world, it’s hard not to be confused and/or overwhelmed at times by the surreal world we are now living in. From COVID to wildfires to flooding to addressing systemic racism, our physical reality is forever altered.
The past six months have brought to the forefront of our daily lives both the devastating consequences of human actions that are the most un-God-like, but also the incredible, resilient, responses by humans to these crises. When we wish people a healthy, good new year, I cannot think of a time when this has ever meant more than now, for all beings.
Though we are in the midst of counting the Omer each night, from Passover to Shavuot, I am sharing a recipe and number that has zero relevance to the Omer. It is the number 206, the name of a Tel Aviv restaurant–really an institution–that has sat on a suburban thoroughfare with a car park in front, for decades. It is my spot for the best no-frills Israeli food. The decor is plain and likewise there are zero airs to the food. There’s some magic happening in the kitchen and their unfussy food outshines much of the high end Israeli food now dotting the globe. Before the worldwide roasted cauliflower craze, 206 was serving heaps of it, smothered in tahini sauce on little white saucer plates. Continue reading
Serving stuffed cabbage is a common dish for Simchat Torah. The recipe I share with you is from a dear friend–like a family member–who lives in Tel Aviv. I have had countless Shabbat and holiday meals at her home. Whether in the kitchen or dining room, the tables are always inevitably overflowing with dishes that she painstakingly prepared over a few days after spending hours picking out and discussing with the shopkeeper about the most beautiful produce at her local tiny fruit and vegetable market. Mindful of my plant-based diet, she not only would worry that I have enough to eat, but also creatively updated some of her meat dishes to be vegan. I have had this incredible stuffed cabbage dish at her home many times and every time she excitedly and proudly presents it on a platter to guests. I humbly present my best attempt to try to recreate her delicious recipe. Continue reading
Sukkot is one of my favorite holidays for the obvious reasons: a harvest festival, the ultimate farm-to-table holiday filled with delicious meals eaten outside. I offer my recipe this year–inspired by the abundance of delicious apples and squash at farmers markets–with the note that the holiday, especially after Hurricane Florence, is a time for us to reflect upon and examine our fragility and impermanence, ourselves, our food systems and the world around us. Continue reading
I had approached a recent 10 day summer holiday in Scotland with a bit of trepidation, expecting endless cold rain and being stuck in pubs eating chips for lack of any other food. Instead, it was unexpectedly filled with mostly sunshine and great vegan food. Except for having to eat a potato chip sandwich and cashews during a 17 mile hike, I found vegan food everywhere–even in a tiny town with only one pub. Another memorable hike was one with endless wild blackberry bushes; those berries not eaten instantly were picked and turned into jam that evening and enjoyed for the remainder of the trip on crackers. And, best of all, Glasgow was crowned with the glorious title of being the vegan capital of the UK.
I took a whirlwind trip to Morocco just before Pesach that focused on visits to historic Jewish sites and spending time with remaining Jewish communities. The 2,000 year history of Jews in Morocco is evident everywhere–from Jewish areas of towns (mellahs), to cemeteries to synagogues–and I grappled with the simultaneous historical nature of the trip along with immersing myself in dwindling communities. I traveled with a friend who is fluent in French (a bonus since I last spoke French my first year of college and rarely anyone speaks English). It was a chaotic start to our trip with missed flights, lost luggage and a bad hotel. But, we set out to track down these people and places without a proper guide, which was not always an easy feat. Through a contact my friend had in Israel along with some rabbis she met on her flight, our paper trail began to unfold. Most importantly, we planned to spend Shabbat in Fes (Fassis is what people in Fes are called) and a connection to “the butcher” there ensured we were with the community. Continue reading