Confit Garlic and Garlicky Oil

Spread on toast, toss into pasta, add to roasts. Use oil to sauté, in dressings and sauces.

Veggie Chickpea & Spinach
Harira Soup

This soup from Sababa is filled with chickpeas and red lentils and chopped carrots and tomatoes (I used fresh but canned diced work great). It’s seasoned with ginger and garlic and dried turmeric, cumin, cinnamon, and smoked paprika. I usually stir in spinach at the end but I didn’t have any so I added more chopped parsley, which I overbought. The lemon juice at the end is essential; if you don’t have a lemon add a little bit of apple cider or white wine vinegar. Soup is vegan, filling, keeps well in the fridge, and freezes like a champ.

MELTED CABBAGE, CHICKEN & BARLEY

a perfect single-skillet dinner

Cold Beet & Cherry Borscht

Cherries and beets and borscht, oh my! The interplay of beets & cherries, along with a bit o’honey and the pucker of lemon, make it very nice indeed.

The Sababa Jeweled Rice

The one to make! Because of its sweet, savory, and herby elements, this rice seems to go with everything. Caramelized onions put it over the top. Basmati and jasmine rice both work well here, and though the barberries have a nice tartness, you can swap in whatever dried fruit you have around (same goes for the pistachios; use any nut you like). Bonus points if you’re a dill lover like me, but again…make it your own.

SHEET PAN LATKE BOARD

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Pesto Ptitim and Corn Pasta Salad

Peak-season pasta salad perfection right here. Seasonal corn (or what you have around), pesto (homemade or store-bought), tomatoes, mozz and pine nuts get folded into ptitim, the unsung hero of cold pasta salads. This combo is irresistible, and comes together so easily.

Olive Oil Chocolate Spread

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Cabbage, Apple, and Pomegranate Slaw with Cumin Dressing

The joy of a tricked-out falafel stand is the unlimited supply of goodies you can stuff into your pita. This recipe is a fresher, more colorful version of the wilted cabbage salad you’ll find on every self-serve falafel or shawarma bar.

The M25 Salad

No matter what else we order at M25--our friend Jonathan Horowitz’s steakhouse in the Carmel Market—we ALWAYS order this giant pile of salad. It’s crunchy, juicy, herby, and refreshing, with a salty lemon-mustard dressing that makes you want to lift leaf after leaf to your mouth without interruption.

Lemony Salmon with Fennel and Orange Salad

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Cast-Iron Skillet Pita

Pita is the stuff of life in Israel. For swiping hummus, stuffing sandwiches, or making a grilled-cheese sandwich in a pinch—nothing beats a fresh round of this gluten-bound cornerstone of Israeli cuisine. You can buy them at every bakery and corner shop, but there’s something about watching a pita puff up in your oven that is incredibly satisfying.