March 6, 2014
Author: Sarah Newman
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Ingredients:
Spinach
Chard or kale
Onion
Garlic
Garbanzo beans
Olive oil
Honey
Schug (or chili paste)
Tahini
Salt and Pepper
Preparation:
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
March 6, 2014
Author: Batsheva Frankel
I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!
Ingredients:
Barley
1 can whole potatoes
1 can cut sweet potatoes
1 brown onion – sliced
1 can garbanzo beans
1 can veggie baked beans
4-6 whole cloves of garlic
1 cup of ketchup
1 cup of BBQ sauce
1 parve kishke (sliced)
Preparation:
Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!
