FARRO SALAD 1 c farro 1 cup apple cider, 1 cup water Salt Bay leave Olive oil lemon juice Shaved parmesean 2 cups arugala Shavedbparmesean Pistachio nuts 1 c parsley 1 c mint 1 cup cherry tomatoes ½ radish

Moroccan Fish Serves 4 4 tbsp olive oil 2 tbsp paprika ¼ tsp hot paprika scant tbsp turmeric ¼ tsp cumin (optional) 1½ tsp salt 1 tbsp ground coriander 1½ lb / 700 g white fish fillets, Nile perch, barramundi, tilapia and such, soaked in lemon water for several minutes 1 red pepper, cored and sliced , two tomatoes sliced lengthwise ½ cup / 70 g cilantro, with stalks, coarsely chopped 1 cup drained can chickpeas) ½ lemon, sliced, 12 cloves garlic sliced (yes! 12!), 2 tbsp freshly squeezed lemon juice In a medium mixing bowl, mix together olive oil and spices. Dip the fillets a couple at a time in the spice mix and make sure to coat well. Put slices of red pepper and tomatoes in a sauce pan, layer the fillets on top, and layer the rest of the red peppers. Layer the chile pepper, garlic, and cilantro(I used more cilantro for more color) and cover with the chickpeas. Layer the rest of the tomatoes and lemon slices. (the lemon slices are so good cooked!)Pour water into the mixing bowl and scrape in any spice leftovers, add to the pan to cover the fillets Bring to a boil Lower heat and cook for 10 minutes. BEAUTIFUL!

Passover Matzoh Kugel 4 matzah boards 4 eggs butter or olive oil (i used butter) 4 cups fresh spinach (I used three boxes frozen spinach, defrosted and squeezed of excess water 4 cups mushrooms(I used half shitake, half regular) 1 large yellow onion ; chopped 1 teaspoon garlic (omit if Nancy Epstein is involved salt and pepper (I use less salt and pepper, added some Za'atar) 3/4 pound feta cheese (or any cheese you prefer) I added a small container of shaved parmesean 1 cup yogurt(plain) 1. Preheat the oven to 375 degrees. 2. Coat a 9 x 13 baking dish with cooking spray or butter 3. Break apart the matzah and soak in a large bowl of water until moist. Drain the water from the bowl. 4. Spray some cooking spray or butter into a saute pan and cook the onion, mushrooms, garlic and spinach over medium heat until golden brown. (cook onion first, and for plenty of time with plenty of butter). 5. Fold the vegetables, beaten eggs, and seasoning in the matzah. 6. Spread into the casserole dish and cover with foil. 7. Bake for 45 minutes or until lightly browned.

5 Persian Limes (soak in boiling water and then puncture) 50g clarified butter or oil 1 large onion, finely diced (220g) ground turmeric cumim coriander cinnamin sticks שמ 1 tbsp tomato purée or 1 can chopped tomatos with mild chili peppers 3 chicken breat filets 1kg small potatoes, peeled and chopped into 4cm chunks Iranian limes, pierced 2–3 times 1 green chilli, slit on one side from stem to tip (unless you used the chopped tomatoes) 4 medium tomatoes, quartered (400g) 150g spinach leaves flat parsley 300g Greek yoghurt (optional) salt Method Place a large casserole on a medium heat and sauté the butter, onion, turmeric and cumin for 10 minutes. Add the tomato purée and cook, stirring, for another 2 minutes. Add these to the dish along with the potatoes, limes, chilli, 1½ teaspoons of salt and 1 litre of water and bring to the boil. Reduce the heat and boil gently for 15 minutes, until the potatoes are semi-cooked. Stir through the tomatoes, spinach crushing the limes gently to release some of the juice inside, and transfer everything to a large roasting tray.(remove the limes) Bake uncovered for 20 minutes, or until the sauce has thickened a little and the vegetables are soft. Remove from the oven and allow to sit for 5 minutes before serving with a dollop of yoghurt on the side, if you choose.Splash of maple syrup. Chopped scallions on top. Also fresh mint. We did not do the roasting and it came out fine

ORANGE SOUP Saute onion, garlic and ginger Add carrots, sweet potatoes, 1 green apple 1 qt stock and 1 cup almond milk cumin, curry, salt and red pepper Cook till everything is soft Blend with immersion blender Done!

Salt 2 small or medium broccoli with stalks (about 1 ½ pounds/700 grams) 7 tablespoons/103 milliliters olive oil, plus more for grilling 1 large Fresno chile, thinly sliced at an angle, seeds and all 6 garlic cloves, thinly sliced lengthways 5 to 6 anchovies packed in oil, drained 1 large lemon, cut into 8 thin rounds and seeded, the rest squeezed for 1 teaspoon juice 1 ½ tablespoons flat-leaf parsley leaves, roughly chopped Flaky sea salt, for serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head. Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl. Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further. Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely. Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside. Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt. Tip You can grill the broccoli and lemon slices at the same time on an outdoor charcoal or gas grill heated to medium-high (450 degrees). Grill (covered if using a gas grill), turning occasionally, until charred, about 10 minutes for the broccoli and about 3 minutes for the lemon. Have you cooked this? Mark as Cooked COOKING NOTES Share your notes with other cooks or leave a private note. 500 All48 Most Helpful13 Private0 Ben3 days ago You will find elsewhere on the Times site a recipe called "Vegan Caesar Salad With Crisp Chickpeas." That recipe uses Caper Brine, Nutritional Yeast, Mustard, Garlic, and White Miso paste for a *very* rich and delicious flavor profile that (to my tastes, and I eat seafood and vegetables) works even better than anchovies and well mimics the rich, salty, briny anchovy vibe. 159 This is helpful

Scrambled Tofu

Tofu Black Bean Scramble with Cherry Tomatoes, Mushrooms, Shallots, Garlic, Red Bell Pepper, Avo, & topped with your favorite salsa! TADA! Breakfast for 4 mornings! Keep the left-overs in the fridge. USE TRADER JOE’S High Protein Extra-Firm Tofu, crumble it & marinate it with a combo of Nutritional yeast; cumin, garlic powder, red pepper flakes, onion powder, turmeric, oregano, Indian Black Salt (kala namak), lemon juice, Dijon mustard, & enough water to make “just enough” marinade to coat the tofu!