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Recipes for Tu b'Shevat.
quirk-7'
RECEIVE
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**-
G
RECEIVE
rowing up, when some task was far away or
infrequent, my friends and I would joke that we
would get to it on Tu b'Shevat. Of course, now
that I am older, I realize the importance of this "new year
of the trees:' beginning this year at sundown Friday, Jan.
25, and celebrated with a seder including seven species
of crops, each native to Israel: wheat, barley, grapes, figs,
pomegranates, olives and honey. Many include nuts as
part of the celebration.
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BEEF-BARLEY STEW
You can also make this recipe with
lamb.
3 Tbsp. olive oil
2'/z lbs. boneless beef chuck,
excess fat trimmed, cut into
2-inch chunks
salt and freshly ground pepper
to taste
2 cups chopped onions, any
variety
1 cup chopped celery
2 tsp. chopped garlic
2 cups red wine, any variety
1 14- to 15-oz. can diced toma-
toes, with juices
4 oz. tomato paste
1 tsp. dried thyme (or 1Y2 tsp.
fresh thyme)
1 tsp. dried rosemary (or 1
Tbsp. fresh rosemary)
2 bay leaves
2 cups 1-inch diced carrots
1 cup pearled barley
(uncooked)
1 /4 cup balsamic vinegar
2 Tbsp. cornstarch, mixed with
2 Tbsp. water
2 Tbsp. chopped fresh parsley
Heat oil in a large pot over high
heat. Season meat with salt and pep-
per, and add it to the hot oil, turning
as it cooks to brown on all sides.
Transfer the meat to a dish, and set
aside.
Add the onions, celery and garlic
to the pot, and saute until softened.
Add the beef back to the pot, and
stir. Add the wine, tomatoes, tomato
paste, thyme, rosemary and bay
leaves, and stir well. Add enough
water to just cover the meat. Bring
to a boil, and reduce heat to sim-
mer. Cover the pot, and cook for
45 minutes. Add the carrots, barley
and enough water to barely cover
the new ingredients. Stir well. Raise
heat to high, and bring to a boil
again. Reduce the heat again to sim-
mer, and cook until the barley is just
tender, about 45 minutes more. Add
salt and pepper to taste. Add the
balsamic vinegar and cornstarch/
water mixture, and stir well. Simmer,
stirring frequently, until the stew is
thickened, about 10 minutes more.
Serve hot with parsley sprinkled over.
Makes 6-8 large servings.
SPINACH SALAD WITH
DRIED FIGS, ALMONDS,
OLIVES AND HONEY-
LEMON VINAIGRETTE
Salad:
10 oz. fresh baby spinach
leaves
1 cup sliced or slivered
almonds, lightly toasted
1 /z cup pitted Kalamata olives
6 dried figs, any variety, finely
chopped
1 /4 cup minced shallots
Dressing:
1/2 cup extra-virgin olive oil
% cup fresh lemon juice
2 Tbsp. honey, any variety
salt and freshly ground pepper
to taste
Combine salad ingredients in a
large bowl.
Whisk together the dressing ingre-
dients in a small bowl, and pour over
the salad. Toss well. Makes 6-8 serv-
ings.