These last few weeks have been met with some surprises. Perhaps it is the expectations we set for ourselves, and the disappointment that results when those expectations are not met. I like to think that things happen for a reason. Every disappointment I had in my life, eventually led me to further opportunities and shaped my life into what it is today. Sometimes I try to imagine my life had I not had those disappointments and met whatever my hopes and expectations were at that time- and then I realize I would never change it.
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| Sde Nechemia Israel, April 2013 |
Lemon Roasted Branzino (Recipe for 2)
1 Branzino filleted and deboned into 2 pieces
1 Leek (white parts only, sliced thinly)
2 cloves of garlic (chopped finely)
2 meyer lemons (or other small lemons, sliced thinly)
Thyme (one bunch)
Salt to Sprinkle
Olive Oil to drizzle
1) Preheat oven to 425
2) Lay parchment paper over oven roasting dish and lay fish skin down in a single layer
3) Drizzle fish with olive oil
4) Top with leeks, garlic, lemons and salt
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| Israel-Inspired Branzino + Eggplant |
6) Cook for 20 minutes
Tahini Roasted Eggplant
1 Eggplant
1 spoon-full Tahini paste
1/2 lemon
teaspoon of paprika
teaspoon of garlic powder
dash of salt
all purpose seasoning (or any seasoning mix of spices)
drizzle of olive oil
1) Preheat oven to 425
2) Slice Eggplant and place in oven roasting dish (that has been covered by parchment paper)
3) Take olive oil and drizzle into hands, massaging each piece of eggplant
4) sprinkle with salt and all purpose seasoning
5) Cook for 40 minutes
6) While waiting prepare tahina by mixing tahini paste with half of a squeezed lemon, paprika, garlic powder, and enough water to make an even consistency
7) When eggplant is ready, top with tahina and serve.
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| Israeli Salad compliments this meal well |
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