Swordfish in Coconut Milk and Green Curry Sauce

Swordfish is one of the few types of fish that can handle bold flavors well, which is why I chose it for this dish, as bold flavors were exactly what I had in mind.

Crispy Chicken Tenders with “Everything” Seasoning Mix

Chicken tenders are a favorite of mine when it comes to frying. Though they are basically a part of the chicken breast, they don’t require cutting into portions, they are juicier and have firmer texture than that of the breast itself.

Spicy Pan Fried Shrimps with Vegetables

The following tasty quick dish was created with busy days in mind: it can be prepared in less than half an hour, yet it is healthy and nutritionally balanced.

Crusted Halibut Baked in White Wine

One of my favorite ways of preparing fish fillets, is to coat them with a tasty buttery crust, and bake them in white wine. The butter in the crust melts over the fish while baking, and not only adds wonderful flavor to it, but also keeps it nice and moist. The rest of the ingredients in the crust add their unique flavors and textures, while the white wine adds another layer of fragrance and flavor to the fish.

Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes

Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties.

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine.

Beef Kebabs with Zhoug and Harissa Raw Onion Relish

Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and parts of the Mediterranean, especially in Israel. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spicy North African hot peppers paste, which was served with broiled beef kebabs.