Our continued heat wave broke last night. Temporarily. It finally feels like autumn, at least for the time being. The thermometer is supposed to climb back up later this week, which is such a metaphor for life here. Despite talks of peace, rockets are still being fired from Gaza into Israel; Hamas is completely refusing to disarm; a giant U.S. military base is being built here on Israeli soil just outside the Gaza Envelope; Hizbulla will not disarm, but seems to be doubling down in its attempt to stage a Northern October 7; and Iran is planning to send over 2000 missiles in its next attack. The heat never seems to abate.

Things are always on simmer at best here. And in my own kitchen, I’m always cooking something. Trying to use the freshest seasonal produce here, I think I’ve developed a California-Israeli fusion. So what was being prepared over the past week here?

Cucumber Radish Citrus Salad serves 4

Ingredients:

• 1 large English cucumber
• 6 large radishes
• 1 Cara Cara (or Valencia) Orange
• 1 tbsp olive oil
• 2 Tbsp fresh mint, chopped

Wash, trim ends off and slice the radishes and the cucumber. Peel and segment the orange, trying to avoid the pith or seeds. Squeeze as much orange juice onto the salad. Add the olive oil and chopped mint. Mix and serve cold as an appetizer or side, for breakfast, lunch or dinner.

Mediterranean Torta serves 6. Dairy

A friend of mine just came home from the hospital this week, so I made her (and myself) this fantastic dish that can be served hot or cold for any meal. It’s absolutely delicious!

Ingredients :

• 1 pre-made pie crust dough
• 1 large zucchini
• 1/2 cup roasted red bell pepper (can use from a jar)
• 1/2 cup sun dried tomato pieces in oil
• 1 can artichoke hearts
• 1 cup fresh mushrooms
• 2 cups fresh spinach, chopped
• 4 eggs
• 1/2 cup cream (9-15%)
• 1 cup shredded mozzarella cheese
• Italian seasoning: oregano, rosemary, parsley, basil, chile flakes(optional)
• Trader Joe’s Pizza Season blend (optional)

Heat oven to 350*/170*. Place pie crust dough into a greased, deep dish pie dish. Bake crust until golden brown, about 16-20 minutes. Remove from oven and let cool. Slice zucchini and mushrooms into thin slices. Drain can of artichoke hearts and slice the artichokes fairly thin. Arrange a layer of zucchini in concentric circles on the bottom of the pie crust. Next add strips of roasted red pepper. Now sprinkle the mushrooms across the top. Dot with chunks of sun-dried tomato in olive oil. Sprinkle the Italian herbs (dried) over the top of this layer. Now layer the artichokes on top. And sprinkle the spinach evenly over the top of the pie. In a mixing bowl, combine the eggs and cream until thoroughly incorporated. Pour over the pie. Sprinkle with more Italian herbs and last, the grated mozzarella. Sprinkle liberally with the Trader Joe’s pizza seasoning, if you have access to this fantastic product. Bake in 350*/170* oven for 45-55 minutes, or until fragrant and golden brown on top. Test with a toothpick or cake tester to see if inside comes out clean.

Swiss Chard in Bechamel Sauce. serves 6. Dairy

We visited my daughter in the UK and she made this for us. It was so delicious, that I had to go home and try it. It gets better after a day or two, so reheats well. This is just so tasty! True comfort food and that kick of Stilton just puts it way over the creamy top!

Ingredients:

• 2 large bunches/ 6 packed cups Swiss Chard (mangold)
• 1 white onion
• 1/2 stick butter
• 1/2 cup flour (50 grams)
• 1 cup milk
• 1/3 cup Stilton (or blue) cheese
• Salt, pepper
• Freshly grated nutmeg
• Fried onions (Durkee, IKEA, etc.)

Preheat oven to 350*/170*. Wash and chop the chard or mangold and set aside to drain. Rough chop the onion. In a large skillet melt the butter and sauté the onion until soft. Add the flour and stir until thickened. Pour in the milk, stirring continually. Mix in salt and pepper to taste. In a greased casserole dish, place the chopped chard. Pour the bechamel sauce over the top. Mix together with crumbled Stilton or Blue Cheese. Grate fresh nutmeg very liberally over the top of the casserole and bake for about 30-40 minutes, until nice and bubbly on top. Remove from oven and sprinkle fried onions over the top.

Corn and Romano Bean Salad. serves 4. Pareve (vegetarian)

So I had end of the season sweet corn and fresh Romano beans (the really flat, wide, buttery green beans) from our local produce delivery. Along with so many other tasty veg…. That I had to use it all up before it went off. So…..this salad is out of this world amazing! One of the best recipes to date! John and I could just east this by the bowls full all day long, it’s that great. If you try no other recipe, do this one. You won’t regret it.

Ingredients:

• 2 ears of super sweet white corn, fresh
• 3 cups fresh cut up Roman beans
• Olive oil
• Balsamic vinegar
• Sea salt, pepper
• 1 can white beans, drained and rinsed

Preheat oven to 400*F/200*C. Using a sharp knife, strip the raw corn off of the cob and reserve to a bowl. On a foil-lined baking sheet, lay flat the washed and trimmed Romano beans, cut into 2 inch pieces. Toss with olive oil, sea salt and freshly ground black pepper. Drizzle about 2 TBSP balsamic vinegar over top. Roast in oven about 5 minutes, then shake the pan or stir the beans and roast again another 5-10 minutes keeping an eye on them so they do not burn. Remove from oven and let cool. Drain the can of white beans and add to the bowl with the corn. Toss in the cooled Romano beans. Dress with the vinaigrette -recipe below – mix well to incorporate and serve cold.

Vinaigrette ingredients:

• 1 egg yolk
• 2 TBSP strong Dijon mustard
• 1 clove garlic
• 1/4 cup white wine vinegar
• 1/4 cup honey
• 1/3 cup avocado (or seed/canola) oil
• Pinch sea salt, pepper

With an immersion blender, blend together all the above ingredients until smooth. If it seems too thick, add 1/4 cup water to thin out a bit. It should be the consistency of regular salad dressing.