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Salad

kale salad

kale salad
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kale salad
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Ingredients
kale salad
Tuscan vinaigrette:
Servings:
Units:
Instructions
  1. Put all vinaigrette ingredients in a bowl and mix well
  2. Toss all vegetables together in a big bowl and cover with vinaigrette.
  3. Toss all together and serve.
Recipe Notes

Tip: Make 4x the vinaigrette and save for later!

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Appetizers

Flatbread with ricotta, sumac, lemon zest and Israeli herbs

Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Ingredients
Flatbread
Flatbread topping
Servings:
Units:
Instructions
  1. In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
  2. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
  3. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
  4. Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  5. While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
  6. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
  7. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
  8. One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
  9. Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  10. Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
Recipe Notes

NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.

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Appetizers

Ginger-lime crispy chickpeas

Ginger-lime crispy chickpeas
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Prep Time
5
Cook Time
30
Prep Time
5
Cook Time
30
Ginger-lime crispy chickpeas
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Prep Time
5
Cook Time
30
Prep Time
5
Cook Time
30
Ingredients
Servings:
Units:
Instructions
  1. Rinse chickpeas and drain them VERY WELL in a colander (a few whirls in a salad spinner will also do well). Cover a baking sheet with two layers of paper towels, pour out the chickpeas and cover with another layer of paper towels. Roll chickpeas and pat to dry.
  2. Remove the paper towels from the sheet pan. Toss chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes, stirring and shaking the sheet once or twice in the process.The chickpeas are done when they become golden and slightly darkened, crispy on the outside and soft in the middle. Turn off oven.
  3. In a large bowl, toss chickpeas with lime and fresh ginger. Pour seasoned chickpeas back onto baking sheet, and place baking sheet back in the oven. Let chickpeas dry and crisp even further in the oven, approximately 1 hour.
  4. Cool completely before storing.
Recipe Notes

NOTE: Crispy chickpeas pair well with a Moscow Mule cocktail.

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Salad

Spicy citrus salad with pistachios and thyme

SPICY CITRUS SALAD WITH PISTACHIOS AND THYME
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Servings Prep Time
2 10
Servings Prep Time
2 10
SPICY CITRUS SALAD WITH PISTACHIOS AND THYME
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Servings Prep Time
2 10
Servings Prep Time
2 10
Ingredients
Servings:
Units:
Instructions
  1. With a sharp paring knife, cut the peel away from the citrus, taking care to remove all the pith. Slice the citrus into ½-inch-thick slices. Slice the onion into half-moon crescents. Arrange the citrus and onion slices interchangeably on a big platter in several layers.
  2. Chop pistachios and thyme roughly, and sprinkle over the fruit.
  3. Shake or vigorously stir together olive oil, orange marmalade and lime juice until well combined. Pour liberally over salad.
  4. Top with lime zest, smoked paprika or cayenne pepper. Finish the salad off with a generous sprinkle of Maldon sea salt.
Recipe Notes

NOTE: Spicy citrus salad pairs well with a Breakfast Martini cocktail.

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Appetizers Sauces

Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
Units:
Instructions
  1. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
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