Honoring a Land of Plenty

Founded in 1981 by Murray and Hana Greenfield, Gefen Publishing is the foremost English language publishing house in Israel. Over the years, it has published numerous works related to Jewish themes and to Israel. The English version of Cooking Together: The Israeli Pantry is being published by Gefen in honor of Israel's 76th birthday, in conjunction with Foody, Israel's premier culinary platform.

This collection of kosher sweet and savory recipes showcases fresh fruit and vegetables grown in Israel, mainly in the Gaza Envelope area. Israeli farmers have been struggling since October 7, and this cookbook highlights the importance of buying and eating locally grown produce. The project supports efforts to rebuild the devastated Western Negev region not only by drawing attention to its agricultural bounty but also by being printed at the Kibbutz Be'eri Press, located in one of the communities that was severely harmed on October 7.

By paying homage to the farmers and communities of the Western Negev and to the produce they grow, Cooking Together encourages friends of Israel to keep these heroes in their hearts, minds, and prayers.

Try the following Kosher for Passover recipes from Foody during the upcoming holiday, and help support the Western Galilee while enjoying nutritious Israeli specialties.

Green Leaf, Beet, Citrus and Pecan Salad Vinaigrette

A wonderful green salad combined with brilliant citrus, beets, pomegranates, and nuts, infused with a perfect dressing of olive oil and citrus juice. Create the salad as close to serving as possible.

Preparation time: 10 minutes. Yield: 4 servings

Ingredients:
2 packages of arugula or baby lettuce
½ iceberg, or green oak lettuce
1 orange
1 beetroot, cooked until soft
½ cup pecans lightly toasted
4 tablespoons pomegranate seeds (if in season)

For the dressing:
1/3 cup orange juice
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
½ teaspoon salt
Black pepper to taste

Directions:

• Thoroughly wash and dry the green leaves and place in a large mixing bowl.
• Peel the orange, removing the outer white skin.
• Reserve some orange slices for the dressing.
• Slice and dice the cooked beetroot into thin slices.
• In a separate bowl prepare the dressing combining the orange juice, olive oil, balsamic vinegar, honey, salt, and pepper.
• Just prior to serving add the orange slices, beets, nuts, and pomegranate seeds.
• Add the dressing, mix well, and serve.

Eggplant 'Pizza'

Try our version of a gluten-free pizza by substituting an eggplant for pizza dough.

Preparation time: 40 minutes. Yield: 4 servings

Ingredients:
2 medium-sized eggplants
2 tablespoons olive oil
A pinch of coarse salt

For the tomato sauce:
2 tablespoons olive oil
2 garlic cloves, minced
6 tomatoes peeled and diced
A pinch of salt

For the topping:
100 grams (4 oz.) grated parmesan cheese
50 grams (2 oz.) feta cheese, grated
1 bunch chopped chives

Directions:

• Preheat the oven to 200°C (400°F).
• Cut the eggplants lengthwise and score the insides with a knife.
• Brush the eggplants with olive oil and sprinkle with coarse salt. Place the eggplants on a baking sheet lined with parchment paper and bake for 20 minutes until golden.
• Prepare the tomato sauce by warming the olive oil and garlic in a small saucepan. Add the peeled tomatoes and cook for 10 minutes until the liquid is reduced and the sauce begins to thicken. Season with salt and pepper.
• Remove the eggplant from the oven (don't turn the oven off at this point), and with a spoon gently mash the inner part of the eggplant forming a cavity.
• Fill every eggplant with 2-3 spoonful of the tomato sauce, adding the cheese and return to the oven for an additional 5-10 minutes or until the cheese is lightly golden.
• Remove from the oven and sprinkle fresh chives over the dish.
• Transfer to a serving platter and serve hot.

Meatballs in Tomato Sauce

There is nothing more comforting than a pot filled with scrumptious meatballs cooking in a

rich tomato sauce. This dish works well with rice, couscous, bulgur, or any other side of your choosing.

Preparation time: 1 hour. Yield: 4-6 servings

Ingredients:
500 grams (18 oz.) minced beef
1 small zucchini
1 medium onion, peeled
¼ cup fresh parsley
4 tablespoons white matza meal
½ teaspoon black pepper
½ teaspoon Ras el Hanout (Tunisian spice)
1 teaspoon salt

For the tomato sauce:
6 tablespoons olive oil
1 small onion, diced
2 garlic cloves, thinly sliced
5 tomatoes, peeled
1 tablespoon sweet paprika
1 teaspoon black pepper
1 teaspoon salt

Directions:

• In a food processor, chop the zucchini, onions, and parsley. Transfer to a glass mixing bowl, adding the minced meat, breadcrumbs, and spices. Mix well and place covered in the refrigerator for 30 minutes.
• Remove the mixture from the refrigerator and start forming small balls.
• Add the oil to a deep pot, and gently place the meatballs in the pot, browning them on all sides. Remove from the pot and set aside.
• Prepare the tomato sauce: In the same pot add the onion and garlic and sauté for 6-7 minutes. Then add the tomatoes and cook until most of the liquid reduces. Next, add the paprika, pepper, and salt, stirring gently. Bring to a boil and then add one cup of water.
• Return the meatballs to the pot and cover. Cook on a low flame for an additional 50 minutes.

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