The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
This was my first taste of the south of France.
Beguiling as a French fry, but with so much more charisma.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
A vegetarian soft taco filling.
This recipe makes a great main course, sort of like a well-dressed, warm lentil salad.
Traditionally, olive harvest in the West Bank is a time of serenity. More recently, however, it has become a major point of friction between Israeli settlers and Palestinians.
“Wine almost always for me is about stories as well. There’s a story that goes with these vineyards.” Ray Isle
“Wine almost always for me is about stories as well. There’s a story that goes with these vineyards.”