Jewish and Veggie

Something different to break the fast

Something different to break the fast

By Michael Natkin, Jewish Sound Columnist From May through October, we have a farmer’s market just a couple of blocks from my house. Our regular ritual is to swing by in the afternoon, select what looks great, then walk home and figure out what to cook with our bounty. If I don’t have another plan,(…)

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A little sweetness in this season of renewal

A little sweetness in this season of renewal

By Michael Natkin, Jewish Sound Columnist Rosh Hashanah is right around the corner, and what could be more appropriate for the New Year than a dessert featuring honey as well as egg-rich crepes? You can even substitute apples for the plums if you’d like to add another traditional element. I first made this for a(…)

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Nipping the zucchini bounty in the bud

Nipping the zucchini bounty in the bud

By Michael Natkin, Jewish Sound Columnist Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell you: You’re doing it wrong. The way to avoid being overrun with(…)

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A taste of Argentina in Seattle

A taste of Argentina in Seattle

By Michael Natkin, Jewish Sound Columnist Chimichurri is the quintessential sauce of Argentina, and deserves to be better known in the northerly climes. It is somewhat like an Italian pesto, but made from parsley, and without the cheese or nuts to thicken it. Like pesto, it comes together in a food processor with just a(…)

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As spring turns to summer, our palates follow

As spring turns to summer, our palates follow

By Michael Natkin, Jewish Sound Columnist Green garlic is one of those wonderful farmer’s market ingredients. You don’t often see it at grocery stores, but it’s at every market in the early summer months, where it overlaps with last year’s storage potatoes. Green garlic is simply the shoot of an immature garlic plant. The kind(…)

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Spring is in the air, and so is picnic time

Spring is in the air, and so is picnic time

By Michael Natkin, Jewish Sound Columnist This salad is great to have in your back pocket for those potlucks and picnics that are starting to pop up on your calendar. It is easy to make, light and healthy, and packed with flavor that adults will love, but manageable for kids too. In this kind of(…)

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When escaping Egypt, think Spain

When escaping Egypt, think Spain

A Spanish tortilla is nothing like a Mexican tortilla. In Spain, a tortilla is a thick potato and egg omelet. Tortilla is perfect for Passover because it is parve, and can be made well ahead and served cool or quickly rewarmed for an easy lunch or appetizer. The most common tortilla uses sliced potatoes and(…)

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From the deli bakery: Something fresh and refreshing

From the deli bakery: Something fresh and refreshing

By Michael Natkin, JTNews Columnist This refreshing celery and fennel salad is a riff on one that I had at Bastille in Ballard. Their celery salad had tiny pumpernickel croutons and baby artichokes. The one I’ve got for you today has fennel instead of the artichokes, and shaved frozen blue cheese for a garnish. If(…)

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Eat your vegetables — and like them!

Eat your vegetables — and like them!

By Michael Natkin , JTNews Columnist Hopefully we are at a point now where it is no longer considered a faux pas to actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death. Then came the rebellion, and all vegetables had to be served just lightly waved(…)

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Big resolutions, small plates

Big resolutions, small plates

By Michael Natkin , JTNews Columnist Meze is the Mediterranean tradition of a meal made of several small plates. To make a nice meze, you can make a couple of items from scratch and fill out the spread with warm pita bread, quick marinated feta, good olives, store-bought hummus or prepared tahina, and raw vegetables.(…)

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The Hanukkah street treat

The Hanukkah street treat

By Michael Natkin , JTNews Columnist Arancini. “Little oranges.” Only these guys aren’t quite so healthy as a piece of citrus. They are actually balls of risotto, stuffed with molten cheese, rolled in breadcrumbs and deep fried, which makes them a perfect change of pace for Hanukkah. Arancini are traditionally street food, but you can(…)

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Hot soup for a cold day

Hot soup for a cold day

By Michael Natkin , JTNews Columnist Homemade minestrone has got to be one of the best rainy day foods in the world. Living in Seattle, we’ve got ample opportunity to test that theory. It is certainly miles beyond the canned version. Add a glass of wine and a couple of big garlicky croutons to soak(…)

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Late summer veggies give noodles a new look

Late summer veggies give noodles a new look

By Michael Natkin, JTNews Columnist Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem scary if you grew up with noodle orthodoxy, but it actually works great and can be a big time saver. You don’t have to wait for water to boil, and you don’t necessarily(…)

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Healthy and tasty to kick off the New Year

Healthy and tasty to kick off the New Year

By Michael Natkin , JTNews Columnist We all know we should eat more whole grains, but sometimes they don’t complement the rest of a meal. They work best when you don’t try to use them as a substitute for refined starches. Whole grains tend to have a nuttier, heartier and chewier aspect than their white(…)

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