With cousins visiting right before Passover, Esther needed a quick and easy pre-holiday dinner that would feed many, suit vegetarians and omnivores alike and taste nothing like the Seder menu. Solution? Fajitas!
A Yemenite family friend in Israel teaches Shaina how to make homemade grape juice to refresh during the Seder, especially after four cups of wine. Start soaking your raisins now—they need three days!
Shaina will be home for three weeks for Passover. Esther eagerly awaits her visit, the tahini and date syrup that she’s bringing from Israel and the time they’ll spend together in the kitchen.
In just five months in Israel, Shaina has consumed five jars—90 ounces or 16,500 calories—of tahini. Naturally, the sesame spread found its way into her Purim treats, too.
Both the weather and time have their own “vortex” for Esther, but a big pot of pea soup warms body and soul as she waits out the winter…and her daughter’s trip home for Passover.
Living abroad makes the passage of time feel different, but taking a break to bake creates the space for Shaina to breathe and reflect on her busy life in Jerusalem.
Time together in the kitchen with quinoa, kugel and chicken soup is also good time for deeper conversations between mother and daughter, now living thousands of miles apart on different continents.
Conserving resources and eating seasonally are meaningful ways for us to say “Happy birthday to the trees!” on Tu b’Shevat, a special holiday that focuses our attention on the environment.
With huge pots of soup and vegetarian chili, Esther cooks up warm and nurturing winter food from her childhood memories as well as years of living in a cold climate.
Celebrating Chanukah is a feast for the eyes, spirit and stomach. But after the haze of latkes and doughnuts fades, it’s time to turn to fresh, light foods for winter nourishment.