Planting and Parenting: The Lessons of Tu BiShvat
Here is the quintessential Jewish question: How do we emulate God? We are told that we were created by God. We are told that we have a divine spark within us.
Every year, the season of reflection and renewal is culminated by the celebration of Simchat Torah (literally “the rejoicing of the Torah”).
Drawing Near to Torah
I did not have a typical Reform Movement upbringing, and would say that the three years I lived on an island in Alaska are probably most emblematic of that.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
Wine Jelly & Frosted Grapes
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?
1654 Barley Salad
This recipe was created in 2005 in celebration of the 350th anniversary of Jews in America – inspired by gardening techniques practiced in Plymouth, MA.
Mustacchioni - Miniature Chocolate Almond Tortes
Almond cultivation was among the primary occupations of Mediterranean Jews, and it was the Spanish Jews who first replaced flour with ground almonds in baking their tortas.
Spring Barley Risotto with Asparagus and Lemon
On Tu BiSh'vat it is customary to eat foods from these seven species: wheat, barley, grapes, figs, pomegranates, olives, and dates.
This recipe is more nutritious than typical risotto and has that same risotto consistency, plus the natural starch in the barley grain adds creaminess to the dish. The use of saffron mimics the classic Risotto Milanese, which some connect to the Venetian Jewish community.