There are countless variations on this country’s national salad staple. Salad in Israel is an important part of every meal, and despite the endless ingredient combinations, chopping techniques, bright garnishes and final touches, some things do remain definitive: It’s always made with raw vegetables (and usually includes cucumber, tomato and onion), is served at room temperature, and tastes best when eaten as soon as it’s made (so toss it together right before you tuck in!). We gave ours a two-in-one twist: In addition to the mixture of juicy tomato, cool cucumber, bell pepper, raw red onion, cilantro, mint, lemon and oil, we added Israeli couscous and pine nuts, boosting it into satisfying main-course territory.
Рубрика: Vegetables
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Marinated Mushrooms
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days before. The Provençal twist, with red bell pepper, fresh thyme, coriander seeds and white wine vinegar, brings a ray of French sunshine into the mix.
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Spaghetti with Pesto, Artichokes and Cherry Tomatoes
Spaghetti with Pesto, Artichokes and Cherry Tomatoes
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Hearty Vegetable and Chickpea Soup
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.
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Grilled Asparagus with Romesco Sauce
Asparagus heralds the arrival of spring, especially when slathered in this vibrant, make-ahead romesco sauce of tomatoes, bell peppers and almonds, spiked with chilies and spices. No mystery why Catalonians put it on everything from meat to fish to veggies! Bonus: This recipe makes a large amount, so after the guests have gone, pull out the leftovers and take some baguette for a dip. Consider it the home advantage.
