I traditionally make my Honey Orange Roast Chicken for Rosh Hashanah, but now that Lauren is a pescatarian, I made poached fish with romesco sauce for our main dish. It was a colorful table, with the brown Date Challah, green and red ‘Never Say Never Again’ Lima Beans, orange romesco sauce, golden honey, and multi-colored Israeli Za’atar Salad. We…
Category: Recipe
Pasta with Tomatoes, Green Beans and Feta
The string beans (Trionfo violetto) are still producing like crazy! I am harvesting several pounds every other day. I have been “gifting” string beans whenever I can, even if we ate them every day, we couldn’t eat nearly as many as my plants are producing. This recipe is from one of my favorite cookbooks Mediterranean…
Date Challah for Rosh Hashanah
Last year, I saw a post on The Smitten Kitchen for Fig, Olive Oil & Sea Salt Challah that simply captivated me. It sounded wonderful and looked absolutely beautiful. I decided to try a variation on it for the High Holidays this year using dried dates (since I still have so many from our trip…
Joojeh (Chicken) Kabob
Lunch is one of my favorite things when we are in Iran. Most days it means kabobs; and for me that is joojeh, or chicken, kabobs. So simple, yet so tasty. The red powder on top is sumac, what a wonderful flavor that adds! There is also a grilled tomato and some pickled olives on…
Chesapeake Crab Cakes!!!
One of the benefits of living in Delaware is our proximity to the Chesapeake Bay and access to blue crabs. Chesapeake crab cakes are a treat; and they are a treat we make just as tasty at home as you can get at a crab shack. The key is good crab and using a minimum…
Almond Date Energy Nuggets – Back in Training
My distance training break has ended and I am back to building up for the Amsterdam Half Marathon. While I was on “break” I decided to have some “fun” and do speed drills. If I wasn’t going long, I would go fast. I was focused on increasing speed without injury – the two often had…
Khoresh Karafs – Celery Stew
The first time I went to Iran, my sister-in-law made a wonderful celery stew – Khoresh Karafs. I had never tasted anything like it. Who knew celery could be so tasty as a star ingredient? Since then I had tried to find a recipe for it, but none were quite right. So, during our visit…
Tomato Galette
The tomatoes in my garden are ripe and delicious. The purple cherokees, in particular, are abundant and as tasty as ever, even if they never are very pretty. I have been waiting until this point to make some tomato-centric dishes, such as this adaptation of Yotam Ottolenghi’s Tomato Galette. It is a fresh tomato, pizza-like…
Cabbage & Kidney Bean Salad
I love cabbage. I always have. When I was a child, my father would make his own cole slaw; although I did not like cole slaw, I would hover around while he shredded the cabbage so he would give me a chunk of the head for me to eat. It was a great treat to…
Zucchini Parmesan Grinders
We still had a large chunk of the huge zucchini left; I wanted to use it for dinner, but I was in a finicky mood. None of my zucchini pastas or casseroles were what I was looking for. But I had this big pile of chopped zucchini to deal with. I love eggplant parmesan grinders,…
Andrea's Garden Cooking 