Recipes

A staple throughout Israel and the Middle East, this cool, colorful salad is often offered by street vendors
and food stands for breakfast, lunch, and dinner.

Chef Moshe Basson describes this dish as the embodiment of what Chefs for Peace stand for. “Together, the ingredients taste better than each does standing alone. Each ingredient keeps its identity, just as people of different faiths and backgrounds can retain their own identity, yet still work together to create something beautiful and strong.”

Fish from lakes and the Mediterranean have been important food sources throughout Israel’s history, and
this simple preparation is typical of the region.

Serve these delectable mushroom-stuffed appetizers to wow your guests.

This nutrient-rich bulk-bin staple lends a hearty, sweet, nutty taste and toothy texture to winter dishes.

A member of the sunflower family, Jerusalem artichokes (also called sunchokes) are sweeter and nuttier than regular potatoes, and exert less effect on blood sugar.

Naturally dried fruits are sweet, tart, and nutrient-rich bites. Here’s how to use cherries, plums, apricots, blueberries, cherries, and figs.

This rich and creamy vegan treat goes together in minutes and melts in your mouth. This pudding is great warmed, with a dollop of whipped cream if you’re not vegan.

Stressed out by Thanksgiving plans? Check out the online Thanksgiving planning guide created by Organic Valley and Simply Organic.