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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Clean, direct heat — universal hot spice for any cuisine
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Clean, direct heat — universal hot spice for any cuisine
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Drain fruit, reserving 1/2 cup combined syrup. Arrange fruit in 2-quart casserole. Sprinkle with lemon juice. Combine rest of the ingredients, except butter. Pour over fruits. Dot with butter. Bake at 350° for 20 minutes. Serve warm topped with sour cream sauce.