Currently browsing category

salad, Page 3

israeli-salad-cafe-liz

Israeli chopped salad

There’s nothing more debilitating to a food blogger than having no appetite. And frankly, in this oppressive summer heat, not only have I not wanted to cook, I haven’t even wanted to eat. I have a theory that when your body needs less energy to warm itself, you don’t need …

papaya-salad-cafe-liz

Thai papaya salad

It’d been a while since we dared to enter the Carmel Market on a late Friday afternoon. At that hour the shook is packed, so crowded you can barely move. The first sign it was late in the day (as if we needed one) was when I went to my …

fennel-split-cafe-liz

Carmelized fennel root

They say that people either love licorice or hate it, and the licorice battleground happens to fall right through the middle of our household. Since fennel has what I would describe as a licorice flavor, I’ve never been a big fan. But this recipe, which I’m blatantly, um, borrowing from …

cabbage-soy-salad-cafe-liz

Cabbage salad with soy sauce and raisins

This cabbage salad is simple, quick and generally popular — as are most sweet, salty things. As the cabbage absorbs the soy sauce and vinegar, it wilts and softens. As a bonus, this is one salad that can be left in the fridge for a few days, to no ill …

hijiki-salad

Braised hijiki salad, and a Japanese-Israeli picnic

I had the honor of being invited to the semi-annual picnic of the rather small Japanese-Israeli community this week. Aside from the dozens of interesting people and oodles of adorable children were plate after plate of fabulous food — several kinds of tamago, various onigiris and sushi rolls, iced roasted …

hummus

Super-fresh hummus

My friend Kazue is visiting from Japan, and her favorite food here just happens to be hummus. So I whipped up a batch or three. Hummus is quite possibly one of the simplest things to make, full of rich, creamy flavor — so long as you use fresh chickpeas. That …

eggplant-dish1

Simple eggplant tomato stew

This is somewhat of a classic dish in these parts, and super-simple: Fresh tomatoes meet an interestingly shaped baladi eggplant, and all of the above are in season right now. You’ll find a version of this eggplant salad just about everywhere here, sometimes served cold, sometimes spicy, and frequently made …

lentils-and-sage

Sprouted lentils in olive oil and herbs

The combination of sprouted lentils and herb-infused oil produces a dish with a rich, nutty taste. I was inspired by a very similar dish we had at a brunch in Zichron Yaakov.

caprese

Cross-Mediterranean caprese with fried onions and sumac

This version of a caprese salad takes a trip around the Mediterranean: The classic Italian mozzarella and tomatoes, plus Middle Eastern seasonings — fried onions, sumac and cumin. I used cherry tomatoes (plum cherry tomatoes, to be precise), which tend to be sweeter than regular tomatoes, and thus work very …