We’re leaving shortly for a few days in Yerushalayim. Meeting a friend from Vienna with a few Israelis thrown into the mix! We will be celebrating the holiday of Shavuot, which is the Feast of Weeks. Most of us have been counting the fifty days between Passover (when the Children of Israel were liberated from Egypt and Pharaoh) and Shavuot, which is when all of Israel gathered at the foot of Mt. Sinai and Moses received the Ten Commandments from G-d. It also marks the death of King David.

One of the younger set of our group suggested we all hike down to the Kotel (Western Wall) at 4am for sunrise at 5:30, then hike up the mountain to David’s Tomb. Ummmmm, no thanks. I’ll pass on that one- but we will have some time in the Old City…just a little later in the morning. Then comes the feast. A picnic/party is planned for Teddy Park with lots and lots of dairy.

It’s customary to to dress in white (I told John I feel like a stay-puff marshmallow) and enjoy nature, especially decorating the home with tons of flowers and wearing flowers in a wreath around your head (again, the cute young people) as it’s the beginning of summer and the Old Testament barley harvest, which is still celebrated today. We eat tons of dairy – several different reasons on this one: Moses was given the Torah, the Word of G-d is associated with spiritual nourishment or milk; we live in the Land of Milk and Honey; it has a lot to do with Kosher laws, which are too complicated to discuss on this platform. So there! Let’s eat-

ROASTED BEETS SALAD

I use a mixture of white beets, golden yellow beets, chioggia beets and red beets that I grow in my garden. It makes a gorgeous, colorful, and healthy dish. Add in pickled red onions, which I always have on hand, some herbs and creamy goat cheese with a drizzle of balsamic. Wow! Really easy dish. Packed with nutrients.

Ingredients:

• 8 beets of varying color (if you can find the different varieties, if not, use red beets)
• 2 large sprigs fresh rosemary
• Fresh thyme
• Extra virgin olive oil
• Pickled onions (recipe follows)
• 1 small log goat cheese
• Balsamic vinegar

Preheat oven to 200*C/400*F. Peel beets, cut in quarters, place in heavy aluminum foil. Sprinkle with olive oil and a tiny pinch sea salt and fresh pepper. Add in the rosemary sprigs and a few fresh thyme sprigs. Close up the foil and roast on a baking sheet for 30-40 minutes. Remove from oven and let cool. Place in serving bowl. Sprinkle on top about 1/4 cup pickled onions. Dot with chunks of goat cheese. Drizzle balsamic vinegar over the top of the salad. Throw in a few extra thyme sprigs and marigolds petals for extra color.

PICKLED RED ONIONS:

Thinly slice 1 red onion. In a (covered) bowl, combine 1/3 cup white wine vinegar, 1/4 cup water, 1 tbsp pickling spice, 1 TBSP honey or sugar. Add in onion. Cover and let marinate in fridge for at least an hour before using. Great on salads and sandwiches or on the side with cheese and crackers.

MEDITERRANEAN SUMMER SALAD

Another easy one to make. Very filling with protein as well. This looks as fabulous as it tastes, is great to pack up for picnics or outdoor barbecues. It’s a great side for grilled fish and chicken, as well as being a win for the vegetarian crowd.

Ingredients:

• 1 500g jar (Cara Mia) artichoke hearts marinated in oil and Italian spices
• 1 can chickpeas
• 1 small red/purple onion
• 1 cup cherry tomatoes, halved
• 1/4 cup torn basil leaves
• Sea salt & freshly ground pepper
• 1/4 cup thinly shaved Parmesan cheese

In a serving bowl, dump the entire contents of the artichoke hearts, oil and all. Drain the can of chickpeas and rinse well in a colander under cold water. Drip drain.Add to serving bowl. Add in halved tomatoes and thin slices of onion. Sprinkle on basil leaves, salt, pepper, and additional Italian seasoning, if desired. Top with thinly shaved Parmesan pieces.

THE BEST OF SUMMER SALAD

Another beautiful summer platter that we just love. It’s colorful and delicious, wholly satisfying as it combines sweet, salty, savory, crunchy and creamy. I serve this with grilled fish… beautiful for a potluck!

Ingredients:

• 2 large nectarines
• 2 large peaches
• 3 large (heirloom) tomatoes
• 6 radishes (I use a variety of red and white)
• Extra virgin olive in
• Sea salt/black pepper
• Balsamic vinegar, 1TBSP
• Silan (date syrup) or honey 2 TBSP
• 1/4 cup shelled pistachios
• Torn basil leaves, fresh thyme leaves
• 1 large Burrata (mozzarella) ball
• Optional: purslane leaves (high superfood in antioxidants)

Preheat oven to 200*C/400*F. Cut fruit into quarter slices, place in foil, sprinkle with a tiny bit olive oil and sea salt & pepper. Wrap tightly and bake for 10 minutes. Remove from oven and let cool. Reserve the ‘juice’ in a separate small bowl. Just before serving, arrange a platter with the fresh burrata in the center. Around the mozzarella ball, artfully arrange the tomato and fruit slices. Sprinkle radishes around and sprinkle the nuts over the top. In a small bowl with the reserved fruit juices, add in the Balsamic vinegar and the silan or honey. Add in a pinch more salt and pepper. Mix well and pour over the top, especially over the cheese ball. Scatter some thyme and basil leaves over the top and serve immediately.

A couple of weeks ago, I wrote about an engagement party we went to. After we sat down at our tables, the salatim were served. These are a bazillion little dishes of salads served like tapas with fresh vegetables or bread/pita. it’s a very typical MidEastern thing. You can expect to have at least six different types of eggplant: mashed roasted eggplant, baba ganoush, eggplant in barbecue sauce with roasted veg, caponata, spicy eggplant dip, etc. Then there are the cabbage dishes, both red and white: cabbage in mayonnaise, cabbage with salt and lemon, pickled cabbage, roasted cabbage, etc. The pickled vegetables of all sorts- tomatoes, turnips, carrots, corn, you name it and they’ll find a way to pickle it. And all kinds of different versions of tabbouleh. And the fishes. Smoked salmon for the boring Ashkenaz, fish in spicy tomato sauce, pickled fish pieces, smoked trout tails…Then there was THIS!!! I have absolutely no idea what the name of it was, but my friend and I sat eating it by the shovel full. I promised her I’d deconstruct it and send the recipe out. So Gila, this one is for you- enjoy!!!

Ugly but Amazingly Refreshing!

I have no idea what to name this one. It just looks kinda gross. But who’da thought? Something this ugly could be so delicious you can’t stop eating it. Maybe I should call it crack salad??? It’s really inexpensive to make, especially if you grow your own herbs. It’s incredibly densely packed with nutrients. Low cal. Filling. Satisfying. Light and refreshing on a hot summer day. Great for the urinary tract (TMI!)

Ingredients:

• 1 bunch parsley, washed, remove longer stems (2 cups, processed)
• 1/2 bunch fresh mint, washed, leaves removed from stems
• 3 small scallions/green onions.
• 1 Granny Smith apple
• 1/4 cup dried cranberries
• 2 TBSP red fruit or raspberry vinegar
• 2 TBSP silan (date syrup) or honey
• 2 TBSP water

In a food processor, pulse the parsley and mint leaves until chopped up really well. Place the chopped leaves in a serving bowl. Very thinly slice the white/light parts of the scallions and add to bowl. Add in the dried cranberries. Finely chop the apple and add to the mixture. In separate bowl, combine the vinegar, sweetener and water and stir thoroughly to combine. Pour over salad. Mix all ingredients well to coat. Cover. Refrigerate for an hour and then serve.