NYT Cooking: This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles he
Israeli Couscous with Spinach and Mushrooms – add lemon juice, fresh parsley and feta for extra flavour! Love this dish for a quick, easy dinner. It's on the table in less than 25 minutes and it saves great for leftovers and meal prep.
Roasted Cauliflower Steaks with Tahini and Pine Nuts