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Yesterday’s dinner, today’s lunch, and Memorable meals from Israel

Last night we ate herby polenta with pan seared Cremini mushrooms with lots of fresh thyme, rosemary, and oregano from our garden.  We used Ottolenghi’s recipe from Plenty.  This morning, we put the leftover polenta under the broiler and enjoyed a quick, hot breakfast.  Also last night, I rinsed and soaked some chickpeas and fava… Continue reading Yesterday’s dinner, today’s lunch, and Memorable meals from Israel