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January/February 2017

“Memories and Tastes of Israel”

After eating my way through Israel last summer, I am ready to share all my food memories with you. From the spice markets, to the farms, to the vineyards and beyond, I have never eaten more delicious fresh food. This amazing tasting and amazingly healthful menu will include: Roasted Beet and Apple Salad; Bulgur and Tomato Salad; Shawarma-Spiced Rack of Lamb Chops with Yogurt Sauce; Cauliflower “Couscous” Salad; and a special ending of Date-Nut Truffles and Mint Tea.