In Jerusalem, “Orange Soup” (Marak Katom, or מרק כתום), made with a mixture of sweet potatoes, carrots, and squash, is very popular at this time of year. When I was at the market last week buying ingredients for orange soup, I also noticed some beautiful purple potatoes and, nearby, packages of carrots like jewels, ranging from butter yellow to crimson to dark purple. Prior to the vendor realizing I was buying the ingredients for orange soup, he tried to convince me to buy the purple potatoes instead of the sweet potatoes. He had a recipe in mind, too, and suggested that I consider making mashed purple potatoes. A nearby customer even joined in to say that they are delicious with a little bit of thyme and date syrup. “You won’t regret it!” she said. Once the vendor realized my intention for the sweet potatoes, however, he raised his palms toward me, tipped his head slightly, and said something to the effect of “Oh, well, okay, in that case!” Orange soup is the kind of recipe that everyone makes in their own slightly different way but, at the end of the day, orange soup is orange soup and it’s not to be messed with. Continue reading
Category Archives: Recipes
Garlic Scapes
Since I’ve been hanging out in Jerusalem with my kids, I’ve had a chance to enjoy the huge CSA (community supported agriculture) boxes that arrive regularly to their front door. This past week they received what Israelis call “green garlic,” and they enjoyed using it in salads like they use green onions, but otherwise weren’t sure what it was or where it came from. So I thought it might be nice to talk about green garlic, also known as “garlic scapes.” Garlic and the entire family of Allium relatives (leeks, chives, scallions, onions) begin their underground lives as soft bulbs. As the bulbs begin to harden, a shoot rises up, breaks through the soil to the air, and curls above ground. This shoot, or flower stalk, is called the scape, and it supposedly appears on only the finest hardneck varieties of garlic. Continue reading
YOUR HEALTHY PLATE: Date-Nut “Cookies”
Looking for something inspired for snacks, dessert, or breakfast? Consider these date-nut “cookies.” I called them cookies only because they are round. If you have children at home, they will probably enjoy helping. If you have any vegan and/or gluten-free family members in the high school or college-age range, they will probably thank you, and then volunteer to make them next time around. Under ordinary circumstances I would consider these a special treat for holidays or company, with a cup of coffee or a glass of wine. But nowadays, being absolutely anything but ordinary, I would make them any time at all. I think you’ll like these very much. Sweet and nourishing. Continue reading
YOUR HEALTHY PLATE: A Week of Menus and Recipes
I suppose it was inevitable, but last week I entered quarantine in a small apartment in Jerusalem for up to two weeks. Purely a precaution, no worries. Plus, there’s a balcony. And sunshine and wifi, so I am totally fine. Continue reading
YOUR HEALTHY PLATE: Avocado Soup
In honor of the new Vitamix recently delivered to the home of my son-in-law and daughter, I decided to post one of the most inspired and creative cold soup recipes that I’ve ever seen. I’ve been holding onto this one for a long while for just such an occasion as this.
If you’re bummed because you have most, but not all, of the ingredients in this recipe, as long as you have a ripe avocado I would just go for it. And the garnishes are strictly optional. Avocado soup is total delicious goodness. And if, after recent months, you’re looking for something really satisfying in a cozy, winter lockdown kind of way, but that doesn’t include sugar in the ingredient list, this is a great choice. Maybe it’s the nourishing fats from the avocado, or the heat from the jalapeño, but it’s gonna warm you from the inside out and you’ll be really glad you made it.
YOUR HEALTHY PLATE: Homemade Granola
My neighbor Jenn sent over the most wonderful gift two weeks ago. Among other special treats, it included a ball jar filled with a vanilla bean, a handful of cardamom pods, a variety of dehydrated citrus slices, large chunks of candied ginger, a few cloves, and a couple of cinnamon sticks. The instructions said to empty into a pot of water and allow to simmer so as to fill the house with amazing smells. I am still planning on doing that, but first I screwed off the top and ate all the ginger. Continue reading
YOUR HEALTHY PANDEMIC: Walnut Brownies
Some of my friends think I never eat treats, sweets, or anything fun AT ALL. They are so wrong. It is true that I don’t eat what I would categorize as “food-like” products or manufactured calories like corn syrup, white flour, and maltodextrin. But I definitely enjoy my share of desserts, especially this year. Continue reading
YOUR HEALTHY PANDEMIC: Oatmeal Pancakes
Can’t bring yourself to actually make a meal? Almost nothing in the house to eat but oatmeal? Try this comfy, cozy pancake recipe. Not only are they vegan and gluten-free (if you care) but they’re simple to make and easy to clean up after.
YOUR HEALTHY PLATE: Thanksgiving Weekend Squash Heaven
Here’s another recipe to share around. Even after you’ve eaten all the turkey and stuffing and gravy and mashed potatoes and cranberries and Brussels sprouts and mac+cheese and pumpkin pie and whatever else your family always makes for Thanksgiving, there is often a squash or two left on the counter. Here is something very special that you can do with that squash, a breathtaking way to elevate it to an honored spot at the table.
YOUR HEALTHY PLATE: Thanksgiving Green Beans and Potatoes
This year is the first time in 40 years that my family will not be joining our friends Duane and Connie for Thanksgiving. Yes, you read that right. We are doing this so as to increase the likelihood that we will be together next year. Connie’s annual feast includes a number of very special, tried and true recipes, and this one for Green Beans and Potatoes is one of the ones that I think about most in the between times. Continue reading