With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
This is my go to version of my own making. However, be encouraged to try new and different flavors and ingredients. Having an abundance of squash and cauliflower leaves/stalks, i decided to substitute. To my pleasant surprise, substituting squash for carrots and cauliflower stalks and leaves for celery and onion is a hit and will be come a regular recipe for us.
1 lb ground beef
1 lb beef sausage
1 cup onions chopped
1 cup finely chopped carrots
1 cup finely chopped celery
2 tablespoons Liquid Aminos or
1 teaspoon black pepper
Thoroughly mix all ingredients, then place about ¼ to ½ cup of mix in a log shape on a prepared egg roll shell. Roll up properly and tightly, then fry in ½ inch of olive oil heated to a tick less than medium. For best browning do not overcrowd them. I cook 6 at a time in 12 inch skillet. Once lightly browned, turn over. Keep an eye on these, they need to be cooked through, but careful not to burn the shells. Drain on paper towels.
An example of a departure from my standard recipe is using this gorgeous Squash Zucchino Rampicante. I’ve grown a barrel of these and they are huge, so gotta start getting creative.
8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage
1 cup pizza sauce
Optional ingredients i usually add: sliced black olives and sliced fresh mushrooms, extra cheese
Preheat the oven to 350°F .
Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.
In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt. Mix well. Then i add the two large eggs, 1/4 cup olive oil, and the water. Mix and combine thoroughly.
Butter a 10″ x 15″ pan (i use a stone jelly roll pan). Place the dough on the pan, then spread the dough by hand. You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.
Bake for 20 minutes.
When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand. Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms. Top with remaining mozzarella or other cheese. Bake for another 12 minutes.
Cut into about 12 pieces; this is very filling. One piece may fill you right up!
As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.