If their is something Chef Sari has taught me since the first day we shared a meal together, is the importance of cooking with the best quality ingredients. The essence of ingredients growing in healthy soil from happy farmers, is the key to taste pure food. Back in Israel, where she is from, she worked in various restaurants before deciding to do her own small catering business. Her goal was to connect with people and share with them the importance of healthy and sustainable food.
I had the fortune of spending many hours discussing vulnerable topics, issues on the world, and how we can make an impact. The coolest thing is we didn't have to agree in absolutely everything, because we are human, we have different upbringings, cultures, perspectives, values, and even ages. However, we also discussed with respect and openness.
Not only did she make me open my mind into many topics, she made me realize how much I crave discovering Israel. She introduced me her culture in the most magical way, through her food, many small plates playing with different vegetables, spreads, seasoning and textures. These are some of my favorites:
🍋 Her ultimate staple, the Queen, the Roasted Cauliflower steak over a bed of tahini, drizzled with parsley pesto and finished with lemon zest
🧠 Whole Roasted Beetroots over tangy yogurt sauce
🥕Roasted Carrots topped with fresh goat yogurt, seasoned with coriander seeds, garlic, honey, sage, basil, lemon zest and olive oil and topped with crushed hazelnuts
🌿 Fresh Fennel Salad seasoned with sumac (a local spice from Israel) parsley, spicy hot peppers, lemon, garlic and olive oil
🥬 Poached and Roasted Red Cabbage served with yogurt olive oil, za’atar (another delicious Middle Easter herb), sumac and sesame seeds
🥒 Roasted Okra over a bed of garlic yogurt
🥛 Yogurt mezze seasoned with Za’atar and olive oil
🍅 Pico de Gallo with diced avocado and a sliced jalapeño
🌈 Rainbow Mountain over a yogurt bed. Super fresh for the summer with red cabbage, cucumber, legumes, and tomatoes.
🥒 And a Green Shakshuka with baked ricotta, zucchini and sun-dried tomatoes.
🎃 Roasted Miso Pumpkin over a pink barley risotto cooked with beetroot pure.
Have you ever tried Israeli Mezze? Which one is your favorite vegetable combination? Let me know in the comments below.