Rosh Hashanna - Taiglech

Easier than it looks - this dessert is synonymous with the holiday for me.
Whisk 3 eggs with 1 tsp sugar, 1/4 tsp salt, and 1tsp olive oil. Add 1 to 1 1/2 cups of all purpose flour to form a soft dough. Do not overwork the dough or the pieces will not puff up properly when they bake. Take fist size or smaller pieces of dough and roll on a lightly floured surface into a rope about as thick as your finger. Cut the rope into pieces - a little bigger than a chick pea - or 1/2 inch long. Line a cookie sheet with parchment paper and spray with olive oil. spread the pieces on the sheet - not touching each other. Bake at 375 degrees F for 15-20 minutes - until they are golden brown -check every 5 minutes or so - shake them or turn them after about 10 minutes. .
While the pieces are cooling - heat 3/4 cup honey and 1/3 cup sugar in a pot large enough to hold the walnuts and the cooked dough pieces - till it boils - then boil for 10 minutes until the sugar is dissolved and the mix is an amber color. Add 1 tsp ground ginger and 1 cup walnuts (halves or pieces) and mix. Allow the mixture to cool until it starts to thicken - while the dough pieces are cooling. Then mix the baked pieces into the honey and walnuts and stir. Mound the mixture on a pretty plate and allow to cool. Decorate with candied or dried fruit - or mint leaves.

Fresh Mozzarella with Jersey Tomatoes, Red & Green Basil and Balsamic Reduction

Summer Vegetable Stew with Beans

Onions, garlic, white carrots, green beans, red peppers, swiss chard and beans - over brown rice

Peach Pie

Veggie burgers with Grilled Green Beans

I made another batch of Guy fiere's "Morgans Burgers", grilled the buns, and topped the burgers with swiss cheese and sliced Jersey tomatoes.

I used my new grill basket to grill the beans: I tossed them with some olive oil and sliced red onions

 Grilled them about 15 minutes, stirring every 5 minutes or so

Hummus and Tabbouleh

This was a lunch I made with Sarah. We made everything in the style she was used to when she lived in Jerusalem. I had my hummus on whole wheat pita with sliced fresh cucumber and tabbouleh on the side, she had hers on white pita with homemade dill pickles (Renee's recipe) and tabbouleh

Hummus:
1 can chick peas
about 3 tablespoons Tahini
3 cloves of garlic
3 tablespoons lemon jiuce
salt & pepper

 Tabouli (our version is heavy on the parsley and light on the Bulgar)
1 large bunch of parsley
2-3 chopped plum tomatoes
about 1/2 cup cooked bulghur
juice of one lemon (more to taste)
salt

Roasted Vegetable Sandwiches with homemade coleslaw

 A perfect dinner of vegetables from the CSA share or farm market. We got some little round summer squash this week; they look like round zuchinni

I sliced them into nice big rounds and some little yellow ones that looked like this

and some red onions

I basted the sliced veggies with Paul Newman's Light Balsamic Vinagrette and grilled them. For the sandwiches, I placed a slice of fresh mozarella on a whole wheat roll, topped that with the zuchinni, then the red onion, then some yellow squash.
For the coleslaw: I shredded 1/2 a medium head of cabbage and  a couple of carrots and diced a green bell pepper. For the dressing: about 1/3 cup light mayonnaise (the kind made with olive oil) a tablespoon of vinegar and a couple of teaspoons of sugar, salt and pepper)

 Second course, corn on the cob.

One more way eat the summer bumper crop of Eggplant

Sauteed diced onions and garlic in olive oil, added peeled, diced eggplant - a white one - cooked until eggplant was starting to brown, added about 6 chopped plum tomatoes, cooked them down a bit, then added a bunch of Swiss chard, chopped, and cooked that until it was wilted. Threw in a handful of fresh basil and fresh oregano. topped with Ricotta Salata cheese.

Grilled Peaches

Dessert, not dinner, I know, but I couldn't resist posting the pictures. Dinner was an egg frittata with yellow zuchinni, potatoes, red bell pepper. scallions and cheddar cheese.

As for the peaches, I cut them in half, put a little Olivio Lite on them, grilled the pit side down for 4 minutes, turned them over and covered the tops in brown sugar, and cooked them skin side down for another 3-4 minutes. We had them with frozen yogurt, whipped cream, and fresh mint leaves.

Eggplant & Chick Pea Stew over Grilled Polenta

Bean and Bell Pepper Burritos with Grilled Green Beans

Grilled Eggplant Calzones

Summer Vegetable Stir Fry with Grilled Tofu