Tu BiShvat (Hebrew for the 15th day of the Hebrew month of Shvat) is the new year of the trees.
The High Holidays are a time of introspection and self-assessment in anticipation of repentance, forgiveness, thanksgiving and rejoicing. It is a season of healing.
Although Jewish weddings may take place on the days in between the Jewish High Holidays, it is generally discouraged because during that period, also known as the Days of Awe, we are focused on the solemn themes of the season.
My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.
Coming a month and a half before the spring equinox and two months before Passover, Tu BiShvat provides a glimmer of springtime at a time when winter can often be at its cruelest.
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine.