In Israel, spring has sprung. In the mornings you see a great number of women shlepping wheeled shopping carts on buses, intent on filling them up at the shuk. I can relate to them. Here’s my shopping cart, rather worse for wear but full of good things: lavender and mint in pots and lotsa garlic. Well, yes, garlic…what else would I go to shuk for, twice in one week? Fresh green garlic has arrived, and Mimi is one happy blogger. So far I’ve only made 1 batch of garlic confit (recipe here), but there’ll be more.
It’s not too soon to plan Passover menus. Here’s an updated roundup of recipes that suit the holiday. Enjoy!
Moroccan Beef Tajine – just leave the chickpeas out and it’ll be delicious all the same.
Chicken Thighs in an Almond Crust Substitute matzah meal for the breadcrumbs.
Trout Baked with Pickled Lemons Didn’t preserve any lemons? Never mind – use fresh ones.
Potatoes and Sweet Potatoes
Mafroum – Tunisian Meat-Stuffed Potatoes Substitute fine matzah meal for the flour.