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Parve, Page 4

These recipes contain neither milk nor meat, but may contain eggs. You can also find an alphabetical index of all parve recipes.

purslane-bulgar-salad

Purslane bulgur salad

Maybe it’s hereditary, but my son has already been to the Carmel market twice in his short life. Most recently, my parents strolled the neighboring streets with him while I ran through the shook, trying to cram as much beautiful produce into my cart as possible until time ran out …

sour-plum-punch

Sour plum punch

Do these little plums not look like candy? Or maybe candies were modeled after these plums — small, round and bright-colored, they just make you want to reach out and grab a handful. But look out — they’re tart as can be. The many stone fruits coming into season include …

pasta-with-almonds1

Pasta salad with fresh green almonds and Mediterranean herbs

It’s been a pleasant, sunny and slightly chilly spring, but spring nonetheless. And as the seasons change, the market is offering the first springtime and summer fruits — namely, stone fruits. That includes loquats, a few too-solid peaches and nectarines, and green almonds. Yes, green almonds — generally grown for …

grape-leaves

Stuffed grape leaves with rice, lentils and apricots

Stuffed grape leaves are labor intensive, which is part of their charm. Or something. They’re lovely to eat, but let’s be honest — making (and serving) them is a declaration that you’ve invested a heckuva lot of time in that meal. That’s part of what makes them such a centerpiece …

tomato-barley-soup

Tomato soup with barley and basil

This hot soup segues between seasons, combining the warm comfort needed for winter’s swan song with the bright zest of tomatoes and basil. Is it spring yet? Technically yes, although all the winter colds and flus are yet to receive the memo, and we still have some rain in the …

rice

Golden rice with nettles (or spinach)

I had unfinished business with this rice. I was heating the last leftover serving in the microwave when my glass plate shattered into a thousand shards — why does this always happen when I’m reheating rice? I had to dump the whole thing into the trash. I was actually more …

confetti-carrot-salad

Confetti carrot-lemon salad

This is a classic little salad, one of the basics you’ll often find served at falafel stands and lunchtime restaurants. It’s a pleasant, simple creation with a sharp, fiery tang from lemon juice and raw garlic, along with a slight bitterness from the lemon peels. You can make it by …

purple-carrots1

Purple carrots, old and new (and a stuffed carrot recipe)

New varieties of carrots started showing up here over the past several years, with the advent of farmers markets. Purple, red, yellow, white, you now can find them in upscale locations like the Tel Aviv Port. But actually, purple carrots aren’t new to Israel, and they’re certainly not the reserve …

couscous-with-vegetables

Vegetables with couscous, the slow way

There’s a little restaurant in the Yemenite quarter with a wide-ranging menu with flagship dishes from at least four ethnicities — including jachnun, kubbeh, couscous and hummus — and it excels at all. How could this be? Generally, when I walk into a restaurant that offers both, say, pad thai …

stuffed-pepper

Persian love: Stuffed peppers and rice with raisins

I have a new love. Fortunately, my husband approves, because it’s vegetarian and he can eat it, too. I’ve been eating my way through the Persian restaurants neighboring the Levinsky market. While the market was originally founded by Balkan immigrants, it now has a strong Persian presence. Among the many …