We finally had a few moments of summer in San Francisco and as most buildings are without AC this soup served as our cool refreshment. Watermelon, mint and feta are the classic summer combination and remind me of the fresh flavors of the Middle East. This soup is extremely simple to make and can be prepared in a blender in less than 10 minutes. I have a few “wow” recipes and this is definitely one of them.
As the week progresses and Friday is around the corner, what do you do with all of the leftover Challah? Well, one great answer to this is: Challah Croutons. These are so tasty and are the perfect garnish for your weekday soups and salads. This simple recipe takes only minutes to prepare and really livens up your daily dishes!
Soup is often under appreciated. In my opinion, the soup course is the most important as these are the first bites your guests will take of your food. Your soup will set the tone of the dinner and often will be most remembered item you prepared due to their fresh palates. Similar to a preview for a film, it should excite and invite a desire to invest in a multi-course meal.
A deliciously light and eggy Challah perfect for your weekly Shabbat dinner or Saturday morning Challah French Toast. Amazingly simple to make and will fill your home with an amazing smell and energy!
Baking Challah for Shabbat reminds me of the final moments of a yoga class. You have already put in the work of the class and you are laying curled up on your right side feeling the gratitude of your practice and setting your intention for your day.