Week Eight: Slow Braised Pomegranate Lamb Shanks






Week Seven: Schug-Marinated Lamb Loin Chops
As found in Adeena Sussman’s Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook (Thanks to Shannon for this gift!)



Week Six: Roasted Tomato and Labaneh Pappardelle
As found in Adeena Sussman’s Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook (Thanks to Shannon for this gift!)





Week Five: Holishkes (Stuffed Cabbage)
As found in Marlena Spieler’s Jewish Cooking (Thanks to Mattea for this gift!)




Week Four: Poached eggs on a bed of grilled asparagus served on toasted sourdough topped with grated parmesan and slices of white grapefruit with paprika, fresh mint, and drizzled with truffle oil
This is an experiment in tribute to something similar I once had at the former Spanish tapas restaurant in Calgary called Ox & Angela



Week Three: Stuffed Baked Tomatoes
As found in Adeena Sussman’s Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook (Thanks to Shannon for this gift!)


Week Two: Week Two: Cheesy Asparagus Sheet Pan Pashtida





Week One: Kafta bi-siniyyeh – Baked Kafta
As found on Dina Bayoud Kohl’s site, Dina’s Kitchen


