Strawberry Cake with Raisins and Almonds

This is my new, spring version of our beloved Quince Cake that started from a recipe of an apple cake/sharlotka by Darra Goldstein. This very easy, wonderful cake has become our go-to winter treat and I was making it all the time.

Now that strawberries appeared in the market,  I adapted Darra’s basic recipe for this early spring fruit.

For a 9-inch round cake –or equivalent square, or 1 large or 2 small loaves  (more…)


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Frittata-Strata with Squash

Adding leftover, stale bread to various dishes is an old Mediterranean tradition dictated by the frugal ways of our ancestors. Strata is a kind of savory bread pudding, a frittata with vegetables or greens that are ingeniously complemented by toasted stale bread cubes.


Soups, salads, and frittata get even better with crunchy, toasted bread cubes. We especially love the flavor and slight crunch the croutons from heavy, unshifted flour bread adds to any vegetable in the frittata. 


I slice and cube the leftovers of the mixed-grain, heavy, old-fashioned, wood-fired loaves that we get each week from our village bakery,  toss with olive oil and roast in the oven, until completely dry. When cool I keep in jars. 


It is wonderful added in any bean or vegetable soup, while on the islands of the Cyclades twice-baked bread often adorned the simple fish soups.


In our winter frittatas I often make with our neighbor’s incredible eggs, these delicious mixed-grain croutons complement beautifully the roasted squash omelet/strata that I make. (more…)


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Yogurt, Spinach, Parsley & Beet Salad (borani)

In this recipe both cooked spinach and fresh parsley and cilantro are mixed together. It is my adaptation of an Armenian dish.

In Israel you will most often find the vivid pink ‘borani’, made with beets and beet greens instead of spinach (see variation). 



As an alternative to the traditional pita bread, I prefer to spread it on toasted whole wheat or multi-grain bread, rubbed with a clove of garlic.

It can also be a side dish, accompanying poached or grilled fish or chicken.


Makes about 3 cups. (more…)


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Olive and Greens Pasta with Garlic and Lemon

I often make pasta with greens and lemon. Recently I found a recipe for pasta with green olives and feta in the NYT which was very close to what I often whip up.

But I wanted to try and make a completely plant based dish, with no cheese at all.

I was intrigued by a vegan pasta with greens and lemon in Food and Wine: It had white miso to add umami, but this ubiquitous Asian component is not part of our everyday ingredients, so I decided to use sliced Kalamata olives, the Mediterranean umami equivalent…

The resulting pasta is truly delicious, even for non-vegans like us!


See also my humble leftover lentil soup and the Lebanese-inspired Linguine with Spicy Lentils and Caramelized Onions. 

Serves 4-5 (more…)


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