Since Winter arrived I’ve been mostly braising or roasting veggies for lunch and dinner. I don’t know why but I can’t think of any other cooking methods when I am cold. It isn’t as cold here in LA as in NY but here the houses aren’t as warm, the central heating that we have in this house isn’t as effective as the radiators we had in our apartments in New York (we had to open a window because it was too hot inside). I constantly make tea, soups and stews to keep myself warm.
HAPPY NEW YEAR by the way!
About this dish: I had something similar in a restaurant in Israel and since then I am hooked. What makes it so good is that its meat is sweet and tender and the outer leaves are crunchy. It’s also very filling. You can serve it with lemony tahini or the dressing in the recipe.