Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

View this post on Instagram

A post shared by Kat’s Kitchen (@kats_kitchen1)

To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Her Instagram account is so telling of her silly personality, her love for her family, and her passion for food. Here are just some of the reasons to love this chef. Eden’s daughter Ayv is a huge feature on her account, and is already a steady foodie thanks to her mom! Some of what you can expect to get at Eden’s restaurant. Check it out! Her account is full of drool-worthy brunches and baby time that will you have jealous and hungry, beware of serious cravings to come!

The post Chef Eden Grinshpan’s Instagram Is The Cross Section Between Food and Family appeared first on thedancingcucumber.com.

Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

View this post on Instagram

A post shared by Kat’s Kitchen (@kats_kitchen1)

To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Her Instagram account is so telling of her silly personality, her love for her family, and her passion for food. Here are just some of the reasons to love this chef. Eden’s daughter Ayv is a huge feature on her account, and is already a steady foodie thanks to her mom! Some of what you can expect to get at Eden’s restaurant. Check it out! Her account is full of drool-worthy brunches and baby time that will you have jealous and hungry, beware of serious cravings to come!

The post Chef Eden Grinshpan’s Instagram Is The Cross Section Between Food and Family appeared first on thedancingcucumber.com.