Brussels sprouts are so hard to find in Israel, but when you do, it is important to make them right! You will have some olive oil left over after roasting the garlic, make sure to use it for your next salad dressing!
Bowties are fun and especially the colorful ones! Of course you can use any pasta you please! Or even make the meat alone and put it in a wrap!
I’m going to make kasha have a comeback. Most people don’t like it because it is usually cooked bland and dry. It is so delicious and so good for you! Try this recipe for a guarantee of a new liking for this food that will give you so much your body needs!
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts up to a year in the fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! You can make this dish with any cut of chicken (or tofu!), just cook longer or shorter depending on the cut and remember on the bone is always juicier!
This dish was inspired by finding purple potatoes and papayas and Chinese cabbage (which is a softer less bitter cabbage) but if you can’t find these items here is a list of substitutes to still be able to make this dish: Instead of purple potatoes use: regular potatoes or sweet potatoes. Instead of Chinese cabbage use regular cabbage. Instead of asparagus use sugar snap peas or green beans. Instead of shallots: use regular onions.