Tu BiShvat (Hebrew for the 15th day of the Hebrew month of Shvat) is the new year of the trees.
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.
While my neighbors were putting their Christmas trees to the curb, in what seems like a ritual of replacement, I was preparing to plant for Tu BiShvat.