Amelia Saltsman is one of our all-time, most beloved cookbook writers. Her tome, The Seasonal Jewish Kitchen, has become a Narrative Food favorite over the years. When we read Amelia’s recipes, we feel as if we are side by side with her perusing fruits and vegetables, taking in her knowledge of the Southern California seasons, climate and food cycles.
Landing on doorsteps in time for Rosh Hashanah, our upcoming Supper Kits celebrate the season and the sweet promises of a new year. Stay tuned for more from Amelia in the fall!
Order Deadline 5p. Monday, August 30th for weekend delivery.
Chicken with Citrus & Prunes
“This dish was inspired by Moroccan braises with preserved lemons and an old favorite Silver Palate recipe.”
- Pasturebird chicken
- HLTH punk harissa
- farro
- prunes
- And locally sourced produce: carrots, cilantro, parsley, lemon, oranges and apples
Check your pantry & fridge for green olives, honey, dry white wine, and chicken stock. Click HERE for the recipe.
Spicy-Sweet Grilled Vegetables with Homemade Silan and Shanklish
“Marry silan (also known as date honey, syrup, or molasses) and harissa (the classic North African spice paste) for a super simple, versatile, and exciting grill sauce. This is no mere marriage of convenience. This three-ingredient blend has notes of caramel, coffee, citrus, earth, heat, and smoke…I especially love it with hearty beet, carrot, and sweet potato “steaks” on the grill. Shanklish—thick labneh seasoned with za’atar and Aleppo pepper—is the perfect creamy counterpoint.”
- HLTH punk harissa
- Canaan za’atar
- flat bread
- farro or couscous
- labneh
- and locally sourced produce – sweet potatoes, rainbow carrots, garlic, thyme, and apples
Check your pantry for oil, salt, and Aleppo or Urfa pepper. Scroll down for the recipe.
And for nights tight on time…
Woon Kitchen Night:
- Mama Fong’s dumplings
- Wood Ear Mushroom & Bean Curd Stick Salad
- rice
- fresh cucumber
Take a night off from cooking and enjoy our Wine & Grazing Board Supper kit in the backyard, poolside, or cozied up on the couch.
- Subject to Change Wild Child Red Field Blend
- Seed + Mill Tahini
- Manzanita Manor dry-farmed walnuts
- Rancho Meladuco Sun-ripened Medjool dates
- Rustic Bakery Artisan Fruit Crisps
- Scout Garden Pesto tuna
- Olympia Provisions Saucisson Sec
- Local goat cheese
Amelia Saltsman’s Spicy-Sweet Grilled Vegetables with Homemade Silan and Shanklish
INGREDIENTS
For the vegetables:
1/3-1/2 pound each sweet potatoes, carrots, and tennis-ball size beets
1/4 cup healthy oil, such as olive, avocado, or safflower
1/8 cup silan, homemade (click HERE for the recipe) or Just Date syrup from last week’s Vegetarian Supper Kit
1 heaping tablespoon HLTH punk harissa
1 teaspoon kosher or sea salt
For the Shanklish:
1 cups labneh
1 cloves garlic
1 tablespoon Canaan za’atar spice blend
Aleppo, Maras, or Urfa pepper to taste
To serve:
Chopped thyme leaves
Cooked grain
Flatbread
INSTRUCTIONS:
Scrub or peel carrots and cut on the diagonal into largest possible oval slices, ¼- to ½-inch thick. Scrub sweet potatoes and cut lengthwise into ½-inch-thick wedges. Scrub beets and cut on diagonal into largest possible disks, ¼- to ½-inch thick
Have a bowl filled with ice and water ready near the stove. Cook carrots in generously salted boiling water until their color brightens and carrots are slightly flexible, 2 minutes. Lift carrots out with a spider or slotted spoon and drop into the ice water bath to stop the cooking process and preserve color. Repeat with the sweet potato wedges. Lift carrots and potatoes out of ice bath and drain on cloth or paper towels. Repeat blanching process with beets and place on separate towel. Pat vegetables dry. Vegetables may be prepared a day ahead to this point and refrigerated covered.
Prepare the Shanklish. Crush garlic through press into the labneh and add za’atar and Aleppo pepper to taste. Stir vigorously to blend. Labneh may be prepared a day ahead and refrigerated.
Heat a gas or charcoal grill to medium. Place oil, silan, harissa, and salt in a microwavable or heatproof bowl. Heat briefly in microwave oven or in a pot of simmering water to soften ingredients. Whisk to blend.
Toss silan mixture with vegetables to coat generously (toss red beets separately to prevent staining the other vegetables). Grill vegetables, reserving silan mixture, until nicely scored and tender, 4 to 6 minutes per side. Adjust heat or move vegetables to cooler part of grill as needed to avoid burning. As vegetables are done, return them to the remaining silan mixture and toss to coat.
Arrange vegetables on a platter, top with chopped herbs, if desired, and accompany with the shanklish, and your choice of grain or pita. Vegetables may be grilled several hours ahead and served at room temperature.
