All recipes from "Starter" from the blog "Cooking with Yiddishe mama" - page 13

Yields 2 servings 1 teaspoon vegetable oil 2 large chicken thighs, cut into thin strips 4 cups green cabbage, thinly shredded 1 medium sweet.

Servings 4 ¼ cup lemon juice 1 teaspoon ground sumac 1 teaspoon honey 1 clove garlic, grated ¼ teaspoon salt ¼ cup extra-virgin olive oil 5.

Serves 4 4 medium carrots peeled and cut into 1/2-inch rounds 3 tablespoons olive oil, divided 1 cup uncooked pearl barley 1/4 cup lemon jui.

Serves: 4 to 5 as part of a larger meal 3⁄4 cup peanuts, (about 115 grams peanuts), whole, shelled, preferably without skin 2 tablespoons o.

Yields 3 medium servings 2 medium beets, cooked and peeled 1/2 cup red canned beans, rinsed and dried 1/2 medium red onion, chopped in to s.

Yields 2 medium size servings Dressing 1 & 1/2 teaspoons lemon juice 2 tablespoons olive oil 1 teaspoons apple cider vinegar Sugar, salt, g.

Yield 4 medium servings Salad 1 tablespoon vegetable oil + more if needed 1 large yellow onion, chopped 1 medium carrot, grated on medium h.

Yields 8 Servings 1 large red onion finely chopped 4 large carrots thinly sliced 2 pounds Yukon gold potatoes peeled & diced 19 ounce can w.

Yield 4 servings (2 medium slices of rye bread per serving) 8 medium slices rye bread 2 medium cloves garlic 2 large tomatoes, chopped and d.

Yields 4 servings 1 medium mango, seeded, peeled and cut into chunks 1 medium tomato, cut into chunks ⅓ cup thinly sliced red onion (I used.

Servings: 8 Servings 1 & 1/2 cups chickpeas cooked or canned (approx.

Yield: 8 appetizer servings 1/4 cup couscous 1/4 cup water 2 tablespoons fresh lemon juice 2 teaspoons olive oil 40 sprigs fresh flat-leaf .

Cooking with Yiddishe mama252 recipes