Israeli Green Zhug (a.k.a. Schug, Sug, Skhug, etc….)

I have been trying for YEARS to make a green zhug just the way I like it, but each time I tried, I found something was a little off. At long last, I think I have finally got it! Zhug is a traditional Israeli hot sauce, of Yeminite origin, which comes in two varieties, red…

Avocado Curry Salad

Fresh and spicy, this salad takes just minutes to toss together, and makes a wonderful light lunch, or a surprising and refreshing side dish. Ingredients: 1 ripe avocado, cut into medium chunks Handful of cherry tomatoes, halved 5-10 mushrooms, halved or quartered (depending on size) 1/4-1/3 cup red onion, diced 1 hot pepper, sliced (optional)…

Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me. Ingredients: 8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only…

Artichoke and White Bean Salad

This wonderful salad marinates in your fridge and tastes delicious all week (if it lasts that long). I use frozen artichoke bottoms, like these, which should be available in Middle Eastern grocery stores. If I couldn’t find them, I’d probably use these instead. Ingredients: 1 package frozen artichoke bottoms (or hearts) 1 cup cooked or…