Israel Eats by Steven Rothfeld

Author:Steven Rothfeld
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2016-11-22T16:00:00+00:00

Mix the kohlrabi, carrots, cilantro, parsley, and lemon juice in a large serving bowl. Season with salt and pepper. Add a pinch of sugar if desired. Serve immediately.

Sweet Pumpkin, Pecan, and Raisin Salad

4 to 6 servings

The pumpkin is raw in Mitzpe Hayamim’s breakfast salad. There is an interesting interplay between the spicy sauce, the sweet ingredients, and the squash’s texture. I imagined it at Thanksgiving next to thick slices of turkey.

1 pound (450 g) pumpkin or butternut squash, peeled and grated

2/3 cup (80 g) pecan pieces

1/2 cup (120 ml) fresh orange juice

1/4 cup (40 g) dark raisins or currants

2 tablespoons honey

1 tablespoon firmly packed dark brown sugar

1 teaspoon (or more) green hot pepper sauce, such as green Tabasco

Salt and freshly ground pepper

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