A Fall Variation
Photos by Eyal Dolev
In New England, when I hear the word fall my predictable image is that of leaves changing into a rainbow of colors. When I think of that season in Israel, my immediate association is red pomegranates shiny on trees while the sharp lemony fragrance of guavas tickles my nose. Both fruits are at their peak in fall and chefs love to add them to their recipes. In Mediterranean cooking we incorporate fruits with many dishes. We add them to everything from salads to meat, not just to desserts.
As here in the Berkshires we are blessed each fall with the best-ever pears and apples, here are two of my favorite fall recipes (without pomegranate).
With a multidisciplinary background in agronomy, botany, ecology and coaching, Israeli born Food Coach Yael Dolev wishes to convince everyone that they can enjoy wellness via delicious food .Yael was an editor in “Food & Kitchen” magazine and teaches Mediterranean ways of eating and cooking. Yael develops easy-tomake recipes and her passion is to coach people with food allergies to enjoy tasty food. Yael worked as a consultant and a cook in kitchens such as Bennington Meals-on-Wheels and she is an active member of Bennington Farm to Plate Council.