Here is an amazing trick for vegetable stock. Save all the scraps of fresh food that you would normally throw out every week (example: sweet potato peels, tops of onions, leaves of celery, stems of herbs and put it in a large pot and boil for 2 hours, salt to taste and there you have it! The more vegetable scraps the better its flavor!) You can do this and freeze it, you can do it with turkey necks and chicken or beef bones to add more flavor but it is the best! Then you can strain it and freeze it or strain it right into this soup!
This is a fun side dish, with surprising flavors! The mint and apple add a refreshing component to this simple and quick yet unique dish.
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!
Lemon zest is so refreshing! Invest in a good quality (not expensive) zester and you will forever thank me! If you have fresh corn, its even better, just slice it off the cob and add it to the salad bowl with the cooked edamame.