On The Menu

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Falafel with all the fun falafely fixings as follows:
Zahav’s Tahini Sauce: This is the creamiest, lightest, most luscious tahini sauce I’ve ever had the pleasure of tasting. And, I have an Israeli husband. Translation: we have tried just about every version of tahini and hummus everywhere, including all over Israel. This is, hands down, the winner. The link will take you to Michael Solomonov’s recipe for hummus tahini (which is also unbelievable), but the sauce recipe is in the instructions. The first time I made his tahini and hummus my husband swooned. And then he proceeded to make dinner reservations at Solomonov’s restaurant Zahav, which is 3 hours away mind you. So yes, we made a road trip to Philadelphia just to dine at Zahav. His food IS THAT GOOD.
Zahav’s beets with tahini and dill: use up more of that wonderful tahini sauce you just made. This salad has turned beet haters into true beet lovers. Magic!
Roasted red pepper salad with harissa
Sumac onion salad: thinly slice red onions. Toss with mint, lemon juice, salt and sumac
Israeli salad: Finely chop the following and mix with lemon juice and salt and pepper: red onion, avocado, cucumber, tomatoes, fresh mint and/or parsley

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Burmese red pork stew: start this a day ahead so the eggs have time to marinate.
Steamed broccoli

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Leftover falafel: the beauty of all that work on Saturday — the entire feast makes great leftovers.

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It’s the anniversary of the day my husband proposed — 13 years ago! We are going to our favorite Italian restaurant, Cinghiale. It works out nicely that our “anniversary” falls on a Tuesday this year as it’s half-priced bottles of vino on Tuesdays at Cinghiale. And, they have one heck of a wine cellar.

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Lucky Peach lamb burgers: These were on my list to make all summer long. Well, I never got around to it and I cannot wait any longer. Summer be damned!
Roasted green bell peppers and onions

Dining With DINKS