veggie variety

April 20, 2014 • Nancy Wolfson-Moche

Israel is a morning country. Runners pack the paths at daybreak, hotel  breakfasts begin at 6:30 and the rumble of traffic starts even earlier. Naturally, breakfast is the Main Event at most hotels where lavish buffets are offered daily. There are several stations: fruit, vegetable, cheese, fish, a cereal bar/grain (matzos this week), hot dishes like pancakes, eggs and potatoes and… the ubiquitous array of sweets. The challenge is in choosing of course. I try to limit my take to vegetables and grains. Still, I end up with a mish mash (the word’s origins are from Hebrew). Here’s what I chose on four separate mornings at the David Intercontinental Hotel in Tel Aviv(top two) and at the David Citadel Hotel in Jerusalem (bottom two).

IMG_6191                         shredded green head cabbage; pickled radishes;raw cucumbers; cucumber tomato Israeli salad

IMG_6225               pickled cucumber,red pepper and onions; mushroom salad; braised broccoli; cucumber, onion, olive and feta Israeli salad

IMG_6129            celery, apple, parsley, walnut and golden raisin salad; shaved zucchini and yellow squash salad

 IMG_6031               mozzarella in olive oil sprinkled with tomatoes, basil and almonds; red cabbage salad; bean sprouts with tomatoes; spinach, yellow pepper and feta cheese salad




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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.