Spinach and Cheese Bourekas RECIPE

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What’s green and leafy and makes your biceps pop up? Spinach, of course. We have many tasty ways to eat spinach, like our Moroccan Chickpea and Spinach Soup  and the elegant Roasted Tomato and Spinach Quiche. And now for another soulful and spinach-full dish: bourekas stuffed with spinach and cheese. Who can resist bourekas, those crisp, […]

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Roasted Tomato and Spinach Quiche Recipe

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The summer glut of tomatoes is here. Take advantage and roast some to bake into a summery quiche. This is a deluxe quiche, one that requires time and a mindset that enjoys leisurely cooking. Roasting the tomatoes and peppers brings out their natural tart/sweetness, while spinach and caramelized onions contribute an earthy note. The quiche […]

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Eat Like A Sustainable Moroccan – Chickpea and Spinach Soup RECIPE

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Moroccan flavors blend deliciously in a hearty chickpea soup. Our previous posts on sustainable eating in the Middle East/North Africa region featured rice and chicken kabsa from Saudi Arabia,  Jordan’s traditional mansaf, and wheat berry pudding from Iran. All very delicious – but what about North Africa? Regional, seasonal, fresh and harvested under fair conditions. […]

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Recipe: Spinach and Mushroom Quiche

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Just in time for Shavuot, a goat’s-cheese quiche stuffed with fresh greens and mushrooms. The Jewish Shavuot holiday, which occurs on Tuesday night this week, celebrates  receiving the Torah at Mt. Sinai. All-night study sessions and prayer mark the holiday’s spirit. Other customs include decorating the home with fresh leaves and flowers, and eating dairy […]

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RECIPE: Spinach and Mushroom Soup

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Cook up a potful of fresh spinach soup for healthy winter comfort food. Cool, moist weather makes winter  prime season for leafy greens in the Middle East, and spinach is one of Green Prophet’s favorites. As with our creamy eggplant soup, it’s natural to turn turn this delicious local vegetable into soup. Featuring  fresh spinach […]

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How Israel’s agtech is feeding the world

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All over the world, farmers are grappling with increasingly harsher weather conditions, pests, pollutants, and soil depletion in the face of ever-growing product demand. Food shortages will likely become worse as phenomena such as desertification and natural disasters intensify. This topic was at the core of a recent scientific conference at the School of Sustainability […]

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Cannellini Bean Soup

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Hot weather seems to call for cold dinners like our chilled, herbed tomato soup. But don’t wait for cooler weather to fix this savory cannellini (white kidney)  bean soup. It’s packed with energizing vegetables and protein; filling, but light enough to need rounding out with salad and good bread for a satisfying dinner. If you […]

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The Mallows Menu

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Mallows are at the top of my edible weeds list. Once or twice every year, at late winter, I go out and bring home a big bag full of them. Mallows on their long stems to hang up and dry. Mallow flowers and fruit to sprinkle over salads. Mallow leaves to stuff with rice or […]

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Eat Smarter, Study Better

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Let’s say you’re a student gearing up for end-of-semester tests. Or a professional going over the latest reports. Or  you’re drafting a talk or a presentation. You have to cram these preparations into a busy schedule. How can you stay alert and get the most out of the time you spend researching, reading and taking notes? […]

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Ready-washed bags of salad? Best used as compost!

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Those convenient bags of prepared salads are breeding grounds for bacteria, so say scientists from Britain’s University of Leicester. The best defense against inadvertent food poisoning is a hearty and immediate appetite: researchers advise consumers to eat bagged salad as soon as possible after opening the package. The study, published in the journal Applied and Environmental Microbiology, found that […]

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2015 will be the year of hummus

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Hummus, the centuries-old Middle Eastern bean paste, is ready for its close-up. According to a report released by food industry trend-trackers Baum and Whiteman, hummus will emerge as America’s “it” food in 2015.  “Once a niche product here, eaten primarily by Arab and Israeli immigrants,” says the report, hummus is matching the meteoric trajectory of Greek yogurt […]

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