MEDITERRANEAN COOKING IN BERKSHIRES

A Fall Variation

earthyCeleryRoot

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).

RECIPES

Earthy Celery Root Salad

Drunken Stuffed Pears

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