MICRO PEAS!!!!
🫛🫛🫛🫛
A series of mini cook books each one focused on a very very specific topic.
Think a whole book, at a very low price, of ground beef recipes, a whole book of Bundt recipes.
Except the first book is not ground beef or Bundt cakes. It’s something better, but you’ll have to wait just a little longer to find out!!
So you buy what applies to you, and don’t buy what you don’t need!
Hoping to putting out 4 a year!
I’m writing the first one myself, but every subsequent book will have a co author!
If you have topic ideas you want to see, or want to be a co author, send an email to micropeas@peaslovencarrots.com

K get make dinner!
I love you all and I hope you’re as excited about this as I am! ...

THE PINEAPPLEIEST 🍍 EVEEEEEEEER!
Summer time mean bbq time. So next your at there grilling pop a whole, unpeeled pineapple right in the corner to char away! With no actual effort you will be rewarded with the most amped up delicious pineapple of life!
The natural sugars in the pineapple boil away to create an almost candy like pineapple!
After it is black all over, let it cool for about 20 minutes then cut it up!
I like to cut mine on a cutting board in a rimmed baking sheet to make sure I save those liquid gold juices!
You can dice the pineapple and serve it over sorbet, a slice of pound cake, even add it to your margaritas (mmmmm!) or use it to make the absolutely most delicious condiment ever… pineapple salsa!
Serve the salsa over grilled chicken or fish, top your tacos with it, along side grilled steak… anyway!
It’s sweet, a tiny hint of spice, savory and just the right amount of tartness! Make a double batch because it gets better as it sits!
#recipe
1 charred pineapple, peeled and diced (reserve juices!)
1 Thai chile, minced
1 shallot, minced
1/2 c cilantro leaves, chopped
1 tsp kosher salt
Juice of 1-2 limes (depending how juicy they are)
Put everything in a bowl and mix to combine!
#pineapple #salsa #recipes #bbq #barbecue #summerrecipes #summervibes ...

DUMPLING SALAD
The funner way to eat your dumplings.
Make dumplings.
Make dressing.
Chip up vegetables (I did scallions only but think thinly sliced cucumbers, jalapeños, radishes mmmm)
Mix it all together and serve.
Ps. It’s even better the next day. Cold, right of the fridge. Your welcome.
#recipe
Dumplings:
1lb (1/2 kilo) chopped meat (or chicken or turkey..)
2 cloves garlic, finely minced
2 tsp grated fresh ginger
1 tbsp soy sauce
1 tsp sesame oil
1/4 tsp kosher salt
1-2 tsp crushed pepper flakes (optional)
1 pkg wonton wrappers (it’s about 40 in a pkg)
Put everything besides wrappers in a bowl. Mix well to combine.
Place a small amt of meat in a wrapper. Brush the edges with water. Fold tightly. Add a drop of water to the corners. Bring bother and pinch tightly. Place on a lightly greased parchment paper. Once all filled, fill a pot with water. Bring to a boil. Add a few wontons at a time. Cook for 4 min. Remove. Place on greased parchment paper. Continue till they are all boiled. You can leave them like this or heat a pan over high heat. Add a thin layer of avocado oil. Add a few wontons and fry for 1 min so that one side gets slightly crispy.
Set aside.
Dressing:
4 Tbsp soy sauce
3 Tbsp rice vinegar
2 Tbsp sesame oil
3 Tbsp avocado oil
2 Tbsp sugar
3 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 cup crushed red chili (I used ghojugaru- Korean chili flakes…)
Mix to combine. Pour over warm dumplings.
Salad:
Add 1 cup thinly sliced scallions
1 thinly sliced cucumber
1-2 thinly sliced radishes
1 thinly sliced chili
Mix everything together. Serve and enjoy! ...

HERBY PARMESAN GREMOLATA
The best thing to serve on your table with your challah, sour dough, focaccia…
It’s really easy to make and you can definitely make it ahead and let it sit in the fridge for up to 4/5 days. It all marinates and just gets better yummier and is it sits!
Also, customize to your liking! Don’t like capers, leave them out. Any more capers, add it in!!! Make it your way!!!
There’s no salt in the recipe bc the cheese, capers and olives are all salty. If you leave one of those out, taste it and then add if needed!
#recipe
1 cup cilantro leaves , finely chopped
1 cup parsley leaves , finely chopped
1/2 cup pitted Kalamata olives, finely chopped
1 red Thai chile, minced (remove ribs and seeds if you want less heat!)
1 tbsp tiny capers
2 cups Parmesan cheese
3 tbsp olive oil
1 tbsp + 1 tsp red wine vinegar
Mix everything to combine. Plate, add a small drizzle of olive oil over the top, serve with good bread and enjoy!

I served mine with @artisansourdough_byshainacohen bc her bread is insane and she’s the sweetest! If you’re in Yerushalyim, or want to send something to some here, make sure to check her out! Not sponsored at all. Just a huge fan!!!
#cheese #herb #shavuous #gremolata ...

20 MINUTE START TO FINSH SALMON
took longer to make the reel than it took to make, cook and eat the salmon.
So let’s just dive right in
#Recipe
20 cm piece of salmon (skin on or off, your choice)
Juice of 1 large juicy orange
4 cloves garlic, minced
1 tbsp minced ginger
3 tbsp low sodium soy sauce
1 tbsp seasoned rice vinegar
1 tsp sesame oil
2 tbsp honey
1/4 tsp crushed red pepper flakes
Preheat oven to 400°f. Place salmon on a parchment lined baking sheet or dish. Mix everything in a bowl. Pour over salmon. Place in the oven and bake for 15 min. Every 5 minutes, use a spoon to baste the salmon with the sauce on the side! Remove from the oven, serve and enjoy!
(If you like salmon more well cooked, lower oven to 350° and bake for 20 minutes.)
#recipes #dinner #easydinners #dinnerrecipes #salmon #fishrecipes #salmonrecipe #easyrecipes ...

ISRAELI CHEESECAKE ICE CREAM SANDWICHES
It’s all my kids want. The softened from the cheesecake biscuits layered between the creamy filling. Iconic to every single child here!
So I decided this year to just give the people want they. Only make it better.
With chocolate.
Bc chocolate makes everything try thing better.
Also, it’s ridiculously easy.
You can even make these today and keep them in the freezer if you really want to get ahead of the game!
Aright recipe time!
This batch makes 16 full size sandwiches (and 3 mini sandwiches for the early 🦆 snackings)
#recipe
38 tea biscuits
1 cup heavy cream
500g gvina levana (quark cheese)
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp kosher salt
2 bars milk chocolate
1 bar white chocolate
In a medium bowl, whip heavy cream till you have soft peaks (I did this by hand. It was a work out.)
In a large bowl mix cheese, sugar, vanilla and salt. Add cream and fold to combine.
Place a piece of parchment paper in a 1/4 sized sheet pan and arrange a single layer of biscuits. Add half the cheese mixture. Place another layer of biscuits over the cheese mixture (make sure you place the biscuits in the same direction as the first layer for easy cutting!)
Add the rest of the cheese mixture and top with a final layer of biscuits.
Freeze for 3-4 hours, or over night.
Break up chocolate into square and place milk chocolate in one small microwave bowl and white chocolate in a second. Microwave for 1-2 minutes stirring every 20 seconds till melted and shiny.
Remove tray from the freezer, cut into rectangles and dip in chocolate. Drizzle white chocolate over the top and refreeze for at least 1 hour or until ready to serve!
Dig in and enjoy!!!
#cheesecake #icecream #icrecreambars #funcooking ...

I am so excited to finally show you all the studio!
THANK YOU HASHEM!
It took a full year of work from the most amazing and talented people around to make this possible and I am so grateful to all of them!
So really this is an appreciation post!
A thank you to all the people that helped make this dream a reality!
I wouldn’t be able to do anything I do here without the support of Eli and my kids. They are always cheering me on, helping out in any way they can and seeing how excited they were to see the studio enhanced my own excitement!!!
All of you. Not one stepping stone in this “job” (quotations bc I love it so much it feels like a hobby!) would be possible with out your support and encouragement. So, thank you Hashem for the privilege to be a part of this amazing community. Every one of your messages, comment and emails means so much to me and constantly encourages me to keep growing!
Your support and kindness fuel me and I’m grateful to know you!!!
Of course, the really hard working and talented people that brought this dream to life!
Josh Shapiro, best project manager. From finding just the right people to do each job (carpentry, construction, lighting etc…), to be around to make sure things went smoothly, to making sure all those last bits of things were actually done… you do it all!! Thabk you so much!!
@rachel_berk wow!!! I came to you with the craziest requests! A kitchen that had to look like a home kitchen but fit filming equipment, space for ALL the props, arches made from nowhere, you got it all in and made it look flawless!!!! Thank you for being so easy and nice to work with and sharing your genius design and architect talents with me!!!!!
Thank you @solomonsouza and @shifrastudioofficial for the most amazing graffiti art on the garages!!!
And of course, all the workers that executed it all! Thank you thank you thank you!!
If you’re in Yerushalayim and the gate is opened that means we’re inside and I hope you pop on to say hello!!!! ...

4 BRAID CHALLAH
how to
So easy that sometimes I think everyone already knows how to do it!
But then I post a story with a glimpse of my challahs and get tons of questions!
So, here it is to live permanently….

Roll 4 strands
Make an x
take strands that are opposite each other and cross them over the center
Do the same with the other two strands
Repeat until you reach the end
Pinch the ends
Give it a gentle smushity smush
Egg
Sprinkle topping
Bake

Shabbat shalom 🥰

#challah #braid #challahbread ...

SPEAKING UP FOR 🇮🇱

going to share 1 link a day to a post that could use some Jewish pride. Tap the link and comment with some pro Israel sentiments or even just a flag and a heart!

Thabks @arielashapiro for making me look like a person today 😘😘 ...

Bless the mess 🙌🏻

Some days hurt, some go smoothly, some are busy, some are happy and some of them are everything all at once.

GROWTH IS MESSY.

Like our homes on the night we sit around the Seder table though, IT IS ACHIEVABLE.

May we blessed with the strength to continue to persevere through our own internal challenges and hardships and grow to be the best versions of ourselves! ...

PESACH CRACKERS
All the Salatim and dips need a cracker.
THIS IS IT.
Takes actual minutes to prepare and has only 3 pesach staple ingredients.
You can flavor them anyway your imagination takes you, so get creative.
I chose three staples just to show you how versatile they are.
A sweet cinnamon sugar version to serve along side ice cream, sorbet, a fruit puree or salad, even to use with my s’mores dip!
A plaint salt version bc sometimes simple is best.
And a fun spiced savory version with paprika, garlic and onion!
It’s easy to make and great to have around! Scoop up some guacamole, salade cuite, egg salad and any other dips and salads you have!
#recipe
Preheat oven to 375°f (190°c)
2 cups almond flour
1 tbsp salt
Mix to combine.
Add 1 large egg
1 Tbsp olive oil.
Mix to form wet sand mixture then get in there with your hands and mix for about 2 min till it forms a ball (it is super fun to play with and if you are compelled to make the most expensive kosher l’pesach play dough…this is it).
Put a light drizzle of olive oil in the counter (hack alert) and place parchment paper right on top. Add dough, slightly flatten with your hands, then add another piece of parchment on top. Roll dough suuuuper thin. I used wine bottle. Cut into 2x2 inch pieces but don’t separate (this will just make it easier to brake up after!) Add flavors, and slide parchment onto bake sheet. Bake for 8-12 min, check after 8. When the center is lightly golden remove from the oven (these go from done to burnt quickly so keep your eye on them), remove from the oven and allow to cool completely (sometimes the ones on the edges get a little crispier but don’t worry about that, it happens!)
Once cooled, break up and store in an airtight container!
Spice mixtures:
Amounts for an entire batch (if you split your batch into different flavors adjust accordingly)
Cinnamon sugar:
3 tbsp sugar
1&1/2 tsp cinnamon
Savory spice mixture:
2 tsp paprika
3 tsp granulated onion
3 tsp granulated garlic
2 tsp kosher salt

#glutenfreerecipes #glutenfreecrackers #pesachrecipes #passoverrecipes ...

BONE MARROW AND GARLIC CONFIT
The best version of a special pesach treat.
AND it take less time to prepare then it does to eat it.
OH AND it’s 5 ingredients. Including salt pepper and oil. So really 2 ingredients.
Add in rosemary, thyme, lemon slices, chiles or whatever you want. I kept it simple to show you that even in its most basic form it is still the most decadent and delicious bite of food you will eat this holiday!
Hope you enjoy!!!
#recipe
7-10 marrow bones (depending on the size of your baking dish)
55-65 cloves garlic (same reason)
1 tbsp kosher salt
2 tsp coarse black pepper
Olive oil (about 2 cups also depending on size of dish)
Preheat oven to 350°f. Add marrow bones to pan fitting in as many possible as long as they are each fully touching the bottom of the pan. I prefer the thinner longer ones here, to the shorter wider ones so that I can fit more in the pan. Add garlic, salt and pepper. Pour oil over everything making sure that garlic cloves are just covered.
Cover dish. Bake for 30 min. Remove cover and bake about 45 min. Check. If the top layer of garlic and the marrow is crispy on top it’s done. If not, give it another 10-20 min till done. Serve piping hot (with caution), slather on matzah, crackers, toast or just dig in bc it’s that good!
And because I know these marrow bones are stunning and you’re gonna ask… they’re from my fave @bennys_meat_shop ...

Meme + Me
The morning show
19 Adar 5784 ...

An Israeli in America ...

Swap your sourdough for shnitsel.
YOU’RE WELCOME.

Take 2. Iykyk😂

EASY MISO VINAIGRETTE
2 lemons, juiced
1 generous Tbsp white miso
Capful vinegar (any, but I used rice tonight!)
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper.
1 cup olive oil
Add everything to a jar. Whisk to combine.
(My girls like it tart. From the lemon. Taste and add a little more oil if it’s too acidic for you!)
#saladdressing #salad #miso #dinner #recipes #recipe ...

Thank you so much to @crousselle for writing this really kind article for @foxnews and to @bethanysmandel for connecting us.
Major news stream interviews are not in my typical repertoire. I shy away from anything where my words can be taken out of context or used against me, Israel or the Jewish people.
Over the last 4 months I’ve said no every interview out of just that fear.
But when I spoke to Bethany and she explained that the focus of the article would be to highlight the hardships of the displaced people and subsequently with Christine I knew I was in good hands and could do this to help bring awareness to their struggles and hopefully collect more money to continue providing them with food.
I pray that this war end speedily, the soldiers and hostages return home safely, the displaced families are able to go back to their homes, jobs and schools and that we are able to live in safely in peace.
Thank you @foxnews for opening your platform to the plight of our people.
May we hear only good news. ...

MEATBALL + ORZO SOUP
comfort food. For all the reasons we need it.
For the meat balls
1&1/2 kilo chopped meat
8 cloves garlic, minced
1 c parsley leaves, finely chopped
3/4 c panko bread crumbs
1 egg, beaten
2 tsp kosher salt
1 tsp coarse black pepper
For the soup:
1 tbsp olive oil
2 carrots, peeled, diced
3 celery stalks, peeled, diced
1 large yellow onion, diced
1 tsp kosher salt
2 tbsp tomato paste
2 lemons, halved
12 cups chicken stock
2 cups fresh spinach or kale
1&1/4 cup orzo
Put everything in a bowl. Mix to combine. Form small meatballs (but smaller than a golf ball). Heat a large pot over medium high heat. Add 1 tbsp olive oil and sear meatballs in batches. About 2 min on each side. Remove to a plate, then continue searing remaining batches.
Once all the meatballs are browned, add oil, carrots, onion, celery and salt. Cook for 7-8 stirring frequently. Add tomato paste. Mix to combine. Juice the lemons right into the pot and use a wooden spoon to scrape up any bits. Return meatballs to the pot. Add spinach and stock. Bring to a boil. Cover the pot and reduce heat to low. Simmer for at least 1 hour. 30 min before serving raise heat to high. Once soup is boiling add orzo. Reduce heat again. Cover the pot and simmer for 30 min. Taste. Adjust salt if needed. Serve hot and enjoy! #soup #comfortfood #dinner #recipe ...

GAN STYLE KTSITSOT, MY WAY
These days my dinners have to take little time to prepare, be able to feed multiple dinner shifts with out losing it’s “freshness” so that every person eats the same quality dinner, easy to accomplish and most of all delicious.
This checks every box.
I use whatever veg I have in the fridge so don’t make yourself crazy! Add anything you have and skip whatever you don’t! Swap beef for chicken, turkey, lamb, add carrots or dice potatoes, artichoke, zucchini, edamame, fennel, beans… anything!
1&1/2 k ground beef (or any protein)
1 small yellow onion
6 cloves garlic
1&1/2 tsp white vinegar
1&1/2 tsp kosher salt
1 tsp coarse black pepper
1&1/2 tsp paprika
1 cup cilantro leaves
1/2 cup parsley leaves
Put everything besides meat in a food processor. Pulse well till pureed. Add to a bowl with the meat.
Add 1/2 c bread crumbs and 1 beaten egg.
Mix well.
Form meat into “ktsitsot”. About a golf ball size amount of meat, shaped roughly like an oval.
Heat a large pan or pot over medium heat. Add 1 tbsp olive oil. Sear ktsitsot in batches for 2 min on each side (if you try to flip and they stick wait another min.)
for the sauce:
1 yellow onion diced
4 stalks celery, peeled, diced
2 tsp kosher salt
4 cloves garlic, minced
1 bag frozen string beans (I like the thin ones)
1-2 cups frozen tiny peas
1 15oz can tomato sauce
2 cups chicken stock (may need an extra 1 cup)
2 bay leaves
Once all the meat is seared add onion, celery and salt. Cook for 5-6 min stirring often. Add garlic. Stir. Add remaining ingredients. Mix. Return ktsitsot to the pot. Mix in gently. Bring to a boil, reduce heat to very low, cover the pot and simmer for 1-2 hours. (You can add extra stock or some where if you want it more saucy.)
Serve with rice or couscous and enjoy! #comfortfood #familydinners #recipe #easyrecipes ...

Rav Aviel Churi, from Netivot was forced, with his family to leave his home, his community, his shul… everything, to come stay in Yerushalayim.
His home was crawling with terrorists on Simchas Torah, been continuously bombarded by rockets, his friends injured, homes destroyed and yet…
He is filled with gratitude.
To the Jews around the world who are helping them put literal food on their tables and of course, to Hashem.
This is the Jewish way.
He came tonight and being able to express his thankfulness to the people that make all this possible was his top priority.
He really asked for all your phone numbers, but since that wasn’t possible, we did the next best thing…
May all his brachos be answered with revealed goodness and may we all be blessed to greet Mashiach Tzidkeinu b’mheira b’yameinu Amen selah. ...

Today, I tagged along with Eli’s company to go down south and help out the farmers there.
Because so many farmers were called up to fight and so many foreign workers left, these farms have been neglected.

Sitting out there, in beautiful sun, beneath blue skies, hands in the dirt, pruning the weeds off the delicates asparagus plants it was easy to see the Torah in the world Hashem gave us.
There were so many lessons swimming through my head while sitting out there. I chose to focus on the one that I could implement today.

May we all be blessed with the ability and strength to continue to grow in the best version of ourselves. To reach our fullest potential so that we can shine Hashem’s light strongly and proudly through out the world.
#amyisraelchai ...