*This is the recipe that prompted me to start a B’tayavon section for Jerusalem Connection. The recipe card I had for Israeli couscous was so stained with spices and smeared with olive oil that I could barely read it anymore. So when I started typing a back up copy I decided to type up a few more…
*You’ll just have to trust me that Jerusalem artichokes taste much better than they look. Ingredients 2 medium onions, chopped 2 tablespoons olive oil 1 clove garlic, minced 1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered 4 cups chicken broth juice of 1/2 lemon salt, pepper to taste Directions 1) Slowly saute onion in…
Ingredients 6 cups water 2 16 oz cans stewed, chopped tomatoes 1 lb washed lentils 2 bay leaves 1 tbsp salt Pepper to taste 1 cup carrots, chopped 1 medium onion, chopped 1 cup celery, chopped 2 garlic cloves, minced Directions 1) In a large saucepan, combine lentils, water, tomatoes, bay leaves, salt and pepper.…