23 Recipes That Use Za’atar–the Israeli Spice You Need to Know

Posted on May 22nd, 2017
The Nosher for myjewishlearning.com 

When you’re traveling through Israel, it’s hard to find a restaurant or home that doesn’t sprinkle za’atar on everything from pizza to salads to chicken. What is za’atar, you might be asking? It’s a blend of dried thyme, oregano, sumac and sesame seeds. It’s delicious and very versatile.

Here in the U.S., a love for za’atar is finally starting to catch on, with dozens and dozens of recipes cropping up and restaurants finding innovative new ways to use the quintessential Middle Eastern spice blend.

If you haven’t yet jumped on this bandwagon, here are 23 drool-worthy ways to start adding za’atar spiced dishes to your weekly menu.

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Chocolate cake for breakfast? Research says it's good for both your brain and your waistline

Posted on May 15th, 2017
by Jaime Bender for FromtheGrapevine 

We all know breakfast is the most important meal of the day. Here's why it should also be the sweetest.

File this one under "studies we would definitely volunteer for:" New research says eating chocolate regularly can actually improve brain function.

Yes, that sweet, sticky treat you seem to crave at the most inopportune times is now being associated with a host of cognitive benefits, including memory and abstract reasoning. It's all part of a long-term, large-scale study out of Syracuse University in New York that measured the effects of chocolate consumption on 968 people aged 23 to 98, without changing their overall dietary habits.

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It’s Asparagus Season!

Posted on May 8th, 2017
By Carol Goodman Kaufman for The Forward

On April 27 I picked the first asparagus of the season. It was tender and it was sweet. Even more important, it was the sign that spring had finally arrived in my town of Worcester, Massachusetts, whose bragging rights include being named more than once the snowiest city in the U.S.

There is nothing quite so delicious as asparagus fresh from the garden. It’s far superior to the bundles sold in supermarkets, and not even in the same universe as that mushy, olive-green stuff in cans. You can eat it raw or just slightly steamed, marinated for a cold salad or incorporated into any number of recipes.

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Uri Buri Lemon Turmeric Salmon

Posted on May 1st, 2017

In November of last year I took one of the most amazing trips of my life. We started in Germany, where we saw my husband’s musical performed in Munster, then we continued on to Israel. I’ve been to Israel many times, we try to go every one or two years… but this trip was different, highlighted by several remarkable moments. One perfect day, we took a helicopter from the very top of the country to the very bottom, landing at some of our favorite points along the way. A retired Israeli army pilot showed us the country in a way I never expected to see it. It was wild and wonderful, a dream come true.
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Meatballs with Tahini and Tomatoes Recipe

Posted on April 24th, 2017
BY LIZ RUEVEN for The Nosher for myjewishlearning.com

The rich, nutty flavor of sesame adds a special pop to this creamy dish.

Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.

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