Quinoa and Herb Salad 1 cup raw quinoa 13⁄4 cups water 1⁄2 tsp salt 1 cup chopped fresh parsley 1 cup chopped fresh dill 1⁄2 cup chopped fresh mint 1⁄2 cup pine nuts DRESSING 4 Tbsp freshly squeezed lemon juice 1⁄4 cup olive oil 1 tsp salt 1⁄4 tsp black pepper Place quinoa in a
Ema’s Strawberry Chantilly As far back as I can remember, Yom Tov has always included at least one meal with my mother’s Strawberry Chantilly for dessert. My sister and I were reminiscing about how some recipes never grow old. This is one of them. Here’s to great recipes and great memories! SERVES 6–8 1 pkg
Herb-Marinated Olives 1⁄2 small fennel bulb 1⁄4 tsp red pepper flakes 1 Tbsp fresh rosemary, minced, or 1 tsp dried 2 strips lemon zest 1⁄2 cup olive oil 11⁄4 lbs (565 g) mixed olives Trim and cut fennel bulb in half. Using a hand peeler, shave 12 strips from the bulb and place in a
This salad has been a staple in our family for decades, and I share the recipe whenever I get a chance!
Caramelized Shallots 4 Tbsp oil 2 lbs (1 kg) fresh shallots, peeled, with roots intact 3 Tbsp sugar (I used coconut sugar) 3 Tbsp red wine vinegar 1⁄2 tsp salt Preheat oven to 400°F (200°C). Heat the oil in a pan. Add the shallots and sugar and toss to coat. Cook over medium heat for
