Lemony zucchini

Ingredients 1/2 cup pine nuts 2 lemons 2 pounds zucchini, cut into chunks 6 tablespoons olive oil, divided 4 cloves garlic, chopped 1 teaspoon salt pepper Directions 1) Preheat oven to 425 degrees. 2) Cut large pieces of zest off lemons. 3) Coat zucchini with 4 tblsp olive oil, garlic, lemon zest strips, salt, and…

Roasted garlic

*Roasted garlic mixed with a little olive oil provides a great dip for your Sabbath dinner challah bread.   Directions 1)Preheat the oven to 400 degrees. 2)Peel away just the outer layers of skin on 1 whole garlic clove.  Leave the skin on the individual cloves. 3) Cut the tip of each clove so that the cloves are exposed slightly on top.…

Roasted moroccan stew

*Moroccans are the largest group of immigrants in Israel from an Arab country.  Between the years 1962 and 1964, 80,000 Jews left Morocco to make Aliya in Israel.  Many of these immigrants moved to the Negev, giving Beer Sheva and other Negev areas a distinctive Moroccan finesse.  During our years living in Beer Sheva, I always felt very lucky to be invited to a…

Sweet potato pizza

*Pizza in Israel has a different flare than pizza in the U.S.  For starters, kosher pizza can’t have any meat toppings since you can’t mix meat and dairy.  Since pepperoni and bacon aren’t an option, Israeli pizza joints are very creative with the vegetable toppings they offer: tuna, corn, hard boiled egg, etc.  One of…