Prep the ingredients: Wash and peel the fresh produce. Then, thinly slice the onion, mince the garlic cloves, and chop the carrots into ½” pieces. Keep separate and set aside. Menu suggestions– With sections for Shabbos and Yom Tov, Pesach, and weeknight dinners, this useful index will make menu planning a breeze, no second guessing required. Salt and pepper: Essential for bringing out the flavors of the other ingredients and creating a well-balanced dish. Add the peas: When the carrots are tender, add the frozen peas and return the sauteed onion-garlic mixture to the skillet. Cover, and cook on medium heat until the peas are heated (about 2-3 minutes). Season with salt, and enjoy!

After 45 minutes, cauliflower should begin to get crispy and charred. Open oven door, remove baking sheet and squeeze both halves of the lemon over the cauliflower. DO NOT MIX OR STIR. Just squeeze over the top, return to oven and cook for 5 to 6 minutes longer. In a stir-fry: Add to a stir-fry with other vegetables, like broccoli and bell peppers, and your choices of protein, like shrimp or tofu. The name stands for Bureau Jews, and it describes those involved in the FBI’s Jewish American Employee Resource Group (ERG). ⁠

Last year @dontworryiwonttagyou, a super-duper ashkenaz made a batch and I wrote done in my very trusty Pesach notebook that Eli said it was the best chrein he ever had!!! Extra virgin olive oil – With so few ingredients, each one influences the final flavor of the dish, so use good quality olive oil for sauteing. Likewise, you can use unsalted grass-fed butter or ghee here if the dairy is okay. With just a few ingredients, you can take plain vegetables to a showpiece! Pearl onions may be unusual but can be found at most grocery stores.

You can make these over the stove or in the microwave. See both sets of instructions below. Stovetop Instructions Fabulous recipes, obviously. Beautiful photos, of course. A well-designed index and easy-to-read design, surely. And Peas, Love & Carrots has all of those. I’m a wife and a mother and absolute food lover! I grew up in new york and moved to Jerusalem, Israel ten years ago and have been trying to get life under control here ever since.Remove chunks of ice from the frozen peas. When bags of frozen peas sit in the freezer for a long time, they can accumulate ice. If this is what happened to your peas, make sure to remove the ice as much as possible to avoid cooling the skillet and adding extra liquid to the dish. Slowly but surely, actually to be exact, extremely slowly, as in eight years slowly, those lists turned into a cookbook. Now, that might sound amazing but wait, it’s not. Writing a cook book is one of the worst things to do in the world. For real. (To find out why, you can read my first post.) Anyway, once I decided I didn’t want to spend my time or money to publish a book that maynever make money, I decided to put all my hard earned, time spent information that I’ve gathered here on the internet to share with you all! What’s incredible about working with Danielle is seeing her ideas evolve in front of your eyes,” says Jenna Grunfeld, Kosher.com’s Head of Video Production. “Sometimes a video shoot turns into a brainstorm session and the result is better than what we could have planned. Her ability to improvise and do so with excitement is a force—and she brought that same ingenuity to her cookbook.”