Angela Cohan, author of "Persian Delicacies: Jewish Foods for Special Occasions," shares recipes and talks about how her upbringing shaped the cookbook. #newdaynw
"Persian Delicacies: Jewish Foods for Special Occasions" is a beautiful cookbook, but it's more than that. It's an homage to the role food plays in the way we feel about family and home.
Author Angela Cohan welcomed us to her kitchen to talk about the book and share some recipes.
This colorful salad is packed with vitamins and minerals. Sunflower seeds are rich in B-complex vitamins, phosphorus, magnesium, iron, calcium, and vitamin E.
Squash is rich in manganese – a mineral that helps boost bone health. It helps the body’s ability to process fats and carbohydrates. Squash is also a great source of vitamin A, vitamin B6, folate, and riboflavin.
INGREDIENTS:
-1 cup red leaf lettuce (or romaine lettuce or arugula)
-1 cup baby spinach (or kale)
-1 avocado, cored, peeled, and sliced
- cup cooked and sliced (or cubed) butternut squash
-1 medium or 2 small red beets, cooked, peeled, and sliced
-1 Tablespoon balsamic vinegar (or pomegranate molasses)
-2 Tablespoons avocado oil (or olive oil)
- cup shelled sunflower seeds or pumpkin seeds (optional)
-Salt and pepper to taste
DIRECTIONS:
1. To make the salad dressing combine the olive oil, pomegranate molasses (or balsamic vinegar), salt, and pepper in a cup or in a Mason jar. Set aside.
2. Arrange the lettuce, spinach, and avocado on salad plates.
3. Arrange the squash...
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