Vegetables

Homemade Tomato Paste

In summer, there are plenty of tomatoes, and it is easier to find tomatoes at the market that are meant for sauces and paste. And in general, ju...

Roasted Kabocha Squash (Japanese Pumpkin)

A simple and incredibly easy recipe that lets the natural, wonderful flavor of the squash shine. Roasting it in the oven creates a beautiful, melt-...

Creamy Lettuce Soup

We usually think of lettuce as a vegetable best suited for salads or eaten raw. But lettuce can also be roasted and, as you will see in this recipe...

Nettle Soup

Nettle is a versatile wild plant that works beautifully in cooking. Both stinging nettle (Urtica dioica) and Roman nettle (Urtica pilulifera) are s...

Cucumber and Yogurt Tzatziki

Tzatziki is originally a Greek recipe, somewhere between a cold soup and a dip or spread, based on cucumbers and yogurt. You can make it with da...

Creamy Zucchini Soup

Uri created this soup especially for his wife, Tali. One day there was not much in the house to cook with, Tali was hungry, and there were plenty o...

Wild Mallow Leaf Pastries (Fatayer)

Mallow, known as Khelmit in Hebrew and Khubeza in Arabic, is one of the most common edible wild greens in the local landscape. Its place in both Ar...

Vegetable Stir-Fry with Pecans and Raisins

This is Uri's local take on a quick wok-style stir-fry: broccoli, fennel, carrot, and onion cooked over high heat with just enough water to keep th...

Beet Carpaccio with Dried Almond Pulp

A recipe from the kitchen of Tami Tzori of CityTree, Tel Aviv. This is a bright, raw beet dish built from thin slices, lemon, radish, and mint-i...

Local-Style Kimchi

Kimchi is a fermented cabbage preparation with bold seasoning, best known from Korean cooking. This local-style version keeps the spirit of kimchi,...