In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
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.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
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.
While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
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.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
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).
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.
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.
NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.
Dice the onions, carrots, and celery into equal sized pieces. Cook on a medium-high heat until translucent with garlic, about 10 minutes.
Add the tomatoes, rosemary, thyme, chili flakes, and bay leaves. Bring to a boil then lower heat and bring to a simmer.
Heat 2 tbsp. of olive oil in a medium saucepan. Add the spinach, garlic, salt and pepper. Cook until spinach is wilted and still bright green, about 4-5 minutes. Set aside in a bowl and let cool. Once cooled, finely chop the spinach.
In a large bowl, combine the ricotta, lemon zest, spinach, eggs, and bread crumbs. Season with salt and pepper to taste.
Bring the tomatoe sauce to medium heat. Form the ricotta mixture into ping pong sized balls: these are now gnudi. Gently drop them into the sauce, cover and let cook for 10 to 12 minutes until they are firm.
Serve the gnudi into bowls and cover with sauce. Grate some parmesan cheese on top, serve and enjoy.
If you leave out the spinach and have plain ricotta Gnudi it will look like this.
Drain canned beets in a colander and cut into halves.
If using fresh beets, there are 2 options:
1. Wrap each beet in aluminum foil and roast at 375F for 40 minutes. let cool. peel and cut into 1/4" pcs.
2. Cook beets in boiling water until fork tender (about 40 minutes). Let cool, peel and cut into 1/4" pcs.
Mix all remaining ingredients for the dressing in a separate bowl, pour over beets and toss gently until they are covered.
Cut eggplant in half lengthwise. Score the cute sides in a criss-cross pattern.
Heat olive oil in a sauté pan until it begin to smoke. Add the eggplant cut side down and cook until the eggplant is golden brown.
work in batches if necessary, add olive oil to the pan after each batch as the eggplant absorbs it.
Once the eggplant is golden brow, put the sauté pan in the oven to finish cooking. If you cooked the eggplant in batches, put all the eggplant on a baking tray and finish cooking in the oven. The cooking time will depend on the thickness of each slice of eggplant and on our particular oven. Check after 8 minutes, less for thin slices.
While the eggplant finishes cooking, make the ricotta mixture. Put the ricotta, pomegranate seeds, and both zests in a bowl.
Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallots and garlic and cook until they are soft and fragrant but before they start to change color.
Deglaze with white wine and reduce the wine by approximately 90 per cent. Add the contents of the pan to the ricotta. Add the mint leaves and orange blossom water.
Season with salt and pepper and enough olive oil to make the ricotta smooth and spreadable.
Spoon a good amount of the ricotta mixture onto each eggplant half and serve