The food served during the eight-day celebration of Passover, which starts on April 15 this year, has deep symbolism.
Recipe by June Naylor
Serves 4 to 6
3 Japanese eggplants
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.
This Tarascan soup is primarily made with home-cooked beans with the addition of some chiles and tomatoes for flavor.
“You can easily catch 20 to 30 pounds of drum at that time,” Davis says. “It’s a very versatile fish—moist, meaty, and flaky, with mild white flesh, especially when they’re smaller, around 14-inches. The larger fish tend to be stronger in flavor and can be tough.”
Pair savory smoked sausage with the sweet-tart intensity of sun-dried tomatoes, spinach, and a hit of garlic and Parmesan in this 30-minute gnocchi dish that melds German and Italian flavors.
That was more than a decade ago, when my husband David Norman and I moved from Manhattan to a staggeringly beautiful property in the Hill Country. But what we lacked in frontier skills, we made up for in enthusiasm. So we drove our truck over the cattle guard and dove in.
Place steak in a sealable container. Mix olive oil, rosemary, thyme, and garlic together, then pour over steak to marinate an hour or longer. Heat grill pan over medium-high heat.