Recipe Category Archives: Garden Vegetable Levana Meal Replacement

Salmon Tomato Basil Sauce Recipe

By on August 31, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable
salmon tomato basil

Salmon Tomato Basil Sauce:

Easily is one of the best salmon dishes you will ever taste.

And one of the easiest to prepare. The fresh tomato, basil and lemon team up to impart a bright flavor and wonderful color to the salmon sauce.

There are two simple secrets to making perfect salmon:

The first is hardly a secret by now, but I can’t emphasize it enough, and not only in this salmon tomato sauce but everywhere: do not cook salmon a second longer than instructed; the second secret is, use a wide skillet that will fit the salmon snugly in one layer.

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Chicken Tajine with Haricots Verts. Beef Variation

By on August 11, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

Haricots Verts

They are string beans’ slender and elegant French cousins. Aren’t all French cousins slender and elegant? Not fair!
I find haricots verts increasingly easy to find: They are a little more expensive but well worth it, bright, dense and crunchy. They are perfect frozen as well. If not, of course string beans will do, but in this case, use only fresh, as frozen string beans won’t stand up to the cooking time.

Moroccan Chicken Tajine with Haricots Verts

The demure string bean gets elevated to star status in our Moroccan way of cooking. Side dish? Never heard of it! All aboard in a tajine! Is it any wonder we Sephardis and all Moroccans love our vegetables? The string beans will be past the al dente stage here—they are an integral part of the dish.

Scroll down for the beef variation!

 

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Heirloom Tomato Salad Recipe

By on August 6, 2017 in

My heirloom tomato salad is the perfect summer dish!

In the late summer months when heirloom tomatoes are bountiful at your local farmers markets, it is a simple way to enjoy these fresh vegetables during their peak.

The Heirloom Tomato is so perfect is needs almost no adornment!

How many delicious ways are there to enjoy them?

Even halving it and sprinkling it with some sea salt will be feast enough! Take a big juicy bite, and let the juices burst out and drip down your elbows!

At home we also love a heirloom tomato sandwich, on good crusty baguette, with avocado and watercress.

Another delicious way is to add diced feta or kashkeval and some olives (in this case omit the salt)

 

 

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Sun Dried Tomato Dip/Pasta Sauce Recipe

By on August 6, 2017 in

adapted from Levana Cooks using Garden Vegetable Levana Nourishments

This sun dried tomato dip is my own take on tapenade.

I just love sun dried tomato dishes, and never miss a chance to include them in dishes where I think they will fit. In this dip, pairing the  glorious sun-dried tomato with basil and olives is a surefire hit.

Take sun dried tomato dip in several exciting directions

  • Spread it as is on toast or bruschetta, or with vegetables as a dip.
  • Mix with a little low-fat mayonnaise, silken tofu, or yogurt (dairy-free OK), and get another variation on the original dip.
  • Boil some noodles and mix 1 cup of the cooking liquid into the mixture, and get a pasta sauce.
  • Mix with a little white wine and get a sauce for chicken or fish.

Don’t be afraid to make a larger batch: It freezes very well.

Please note I have no salt listed in the recipe, as I trust the tomatoes will provide more than enough salt. In fact I instruct you to rinse them so you end up with an overly salty dip.

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Hummus Recipe. All Variations

By on August 6, 2017 in

Hummus comes in pint containers in the supermarket.

Ooooops. Just kidding! But that’s how ubiquitous commercial hummus has become—a marked improvement over many other mediocre commercial offerings, but commercial nonetheless.

But wait till you see how simple it is, and how many hats it wears! There are so many exciting variations you can make throwing in small leftover portions of some interesting ingredients.

It is super healthy, so enjoy:

As a dip or spread, or in a sandwich. My granddaughter Tsofia simply couldn’t be without it! Let me also say, at the risk of appearing somewhat disingenuous, since hummus literally means “chickpeas” in Hebrew and Arabic, that you can substitute cooked tiny lentils (ready in just a few minutes) or canned white beans, and proceed exactly as instructed.

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