Wild Rice Salad
Usually when I have leftover rice I make fried rice or rice salad with any vegetables and herbs I find in the fridge or pantry, and serve it as a meal. It’s like preparing one big rice bowl instead of a bunch of individual bowls.
Spring
Roasted Vegetable Couscous
In the summer I like to roast vegetables and mix them with some sort of a grain, herb and nuts. It’s easy to make and light but also colorful and impressive. You can add chickpeas for protein and serve it as main dish.
Potato & Caramelized Onion Salad
There are so many versions of potato salads. I love them all. One of my favorite is the potato and herb salad and this one. It’s humble, easy to make and delicious. The caramelized onions gives it extra sweetness and smoothness. I eat it sometimes as a snack.
Toasted Israeli Couscous With Pine Nuts, Currants & Parsley
A non-israeli friend of friends made this dish for Fourth of July, while we were visiting them in Montana. She told me that if she had known that we were Israeli, she would have made something else. I am glad she didn’t, it was simple, delicate and full of flavor.
Vegetable Tempura
I never made tempura before. This was my first time. I was surprised how easy it was. You can tempur anything. I used mini zucchini and zucchini blossoms from my garden (such a treat) and whatever I found in the fridge. If you decide to fry large veggies such as sweet potatoes and butternut squash, …
Smoky Butternut Squash, Eggplant & Bell Pepper Salad
I made this salad with hummus, tahini and burnt peppers for lunch with friends. Every body loved it.