Fennel and Orange Salad

Dough2 Tbsp yeast + 1 tsp sugar6 cups flour½ cups sugar2 eggs½ cup oil1 tsp salt1 ½ cups water Combine dry yeast, warm (120°F) water, 1 teaspoon sugar in a glass bowl and set aside to proof 10 minutes.In a large bowl, combine all of the flour with remaining sugar and salt, the proofed yeast…

Makes about 12 servings. 3 Tbsp extra virgin olive oil 2 large leeks, white and pale green parts only, cleaned and sliced 1 large onion, chopped 2 large carrots, peeled and diced 4 stalks celery, chopped 2 medium turnips, peeled and diced 2 large potatoes, peeled and diced 2 cups frozen double-peeled fava beans 2…

2 whole branzino, butterflied and scored on top 1/3 cup olive oil 2 large garlic cloves, minced 1 Tbsp sweet paprika 1 Tbsp turmeric 1 tsp kosher salt 1/2 tsp ground black pepper 1 bunch dill, finely chopped 4 green onions 1 bunch basil 1 bunch dark opal basil, optional 1 bunch garlic chives, optional…

 Get some fresh pita, dips (hummus, tehina, matbucha), olives and pickles, fresh herbs like basil, crunchy radishes. Boil some eggs over low heat for a few hours. Roast some eggplant and butternut. Arrange everything on a board. Serve with an Israeli salad 🥗 and an amba aioli for an amazing, healthy, delicious vegetarian lunch. 🪬B’te’avon!

2 cups all purpose flour, sifted 1 tsp salt 4 tsp baking powder 1 Tbsp sugar 5 Tbsp butter 1 cup full fat milk 1 tsp vanilla extract Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking powder and sugar. Cut in the cold…