Post 125: Volunteers sought to bake for soldiers by Rivkah Lambert Adler רבקה למברט אדל

The Pina Chama (Cozy Corner) in Gush Etzion
was founded in 2001. It’s open each day (except Shabbat)
from 7 AM – 9 PM to serve snacks and love to the
soldiers and security officers serving in the area.

To see the work of the Pina Chama volunteers: https://www.youtube.com/watch?v=_Kzh0_e4MEQ

We’d like to send 1000 cookies (and other baked goods)
from Ma’ale Adumim to help the Pina Chama feed the soldiers.
Cookie donations can be dropped off at Mitzpe Nevo 44/5
until Sunday, June 14.

Please sign up at http://bit.ly/1FKCqtr
and let’s see how fast we can get to 1000 cookies!
If you have trouble accessing the spreadsheet, please
email rivkah30@gmail.com.

For more info on the Pina Chama –
http://www.gush-etzion.org.il/pina-hama.htm

Rivkah Lambert Adler

http://bataliyah.blogspot.co.il/

This Kale Basil Pistachio Garlic Scape Pesto is a great way to enjoy in-season Machane Yehuda market produce. Great with crackers or pasta

Kale Garlic Scape Basil Pesto © Jeanette's Healthy Living

 

Although traditional pesto is made with basil, I’ve found almost any leafy green vegetable works well in combination with basil – whether it’s kale, Swiss chard or beet greens. Garlic  Paste or roasted garlic makes a great alternative to garlic, and pistachios are a nice change from pine nuts.

Pasta with Kale Garlic Scape Basil Pesto © Jeanette's Healthy Living

Stir a few spoonfuls of this summer pesto into a bowl of hot pasta or cold pasta salad (I add fresh tomatoes, fresh mozzarella cheese and sometimes leftover grilled chicken), thin out with olive oil and drizzle over a fresh tomato mozzarella cheese platter, use it as a sandwich spread, stir a little into some hummus, or serve with grilled chicken or fish.

Kale Basil Garlic Scape Pistachio Pesto © Jeanette's Healthy Living

Kale Basil Pistachio Garlic Scape Pesto
Ingredients
  • 1 bunch kale, thick stems removed, torn into pieces
  • 1 bunch basil, stems removed
  • 3 tablespoons Garlic Scape Paste/ roasted garlic
  • ⅓ cup toasted pistachios/pgnolis/brazil,almonds
  • ½ cup extra virgin olive oil
  • salt and fresh ground black pepper, to taste
Directions
  1. Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Paste /roasted garlic and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s