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Shaina Shealy

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About the Author

Shaina ShealyShaina Shealy (daughter) is currently spending a year in Jerusalem where she’s exploring abundant vegetables at Israel's many markets and studying for a Masters Degree in Islamic and Middle Eastern Studies at Hebrew University in conjunction with The George Washington University. She’s prone to existential crises every two weeks and spends 20 percent of her 20-something life washing, peeling, cooking or eating vegetables. Known to throw elaborate dinner parties with her housemates, her pantry is always stocked with extra virgin coconut oil, tahini, raw almonds and Himalayan sea salt. She hates olives.

Roasted Tahini-Miso Tzimmes over Creamy Kamut

Recipe by Shaina Shealy

Roasted Tahini-Miso <em>Tzimmes</em> over Creamy Kamut

Sukkot reminds me to put my tools down and enjoy the earth’s offerings. The truth is that the planting will never end, so there’s no use in waiting to taste the fruits of my labor. Here’s an unusual tzimmes recipe that celebrates the fall harvest season. It is earthy and warm. I hope you enjoy

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Apple, Arugula and Celery Salad

Recipe by Shaina Shealy

Apple, Arugula and Celery Salad

For most people, the high holidays smell like warm chunks of meat and heavy kugels. My high holiday food memories are decorated with colorful salads. In Alabama, Rosh Hashanah is always too warm for soup and brisket, and with global “weirding,” I suspect that many of you will be just as warm this year. Thus,

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Red Pepper and Goat Cheese Tart

Recipe by Shaina Shealy

Red Pepper and Goat Cheese Tart

As you know, life has been a little stressful lately. This is when my desire for comfort food kicks in—eggs and cheese and carbs. Several Shabbats ago, I was with family, and Nurit made an amazing goat cheese tart. I re-made it with rye flour for a Shabbat dinner that I recently hosted. It was

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Summer Sorrel Pesto

Recipe by Shaina Shealy

Summer Sorrel Pesto

I was introduced to sorrel at the Sunday farmer’s market in Dupont Circle. There was a stand with beautiful greens right at the end of the strip, and I always used to try new ones. One time, the vendor handed me a sorrel leaf, and my taste buds were shocked. What was this lemony leaf?

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