Recipes and Uses
For our first shipment we sent out a group of new products which many of our members enjoyed. However, not everyone was entirely sure how best to use the products. Luckily, others wrote into us with suggested uses and recipes for the herbs, chutneys and even olive oil. We love getting these emails and encourage all of you to write into us with new ideas and suggestions. Email us at NegevNectars [at] gmail [dot] com.
Here is the beginning of a list:
From Katja Goldman, New York, NY:
The Pear Cardamom Chutney is delicious on a Roast Turkey sandwich with a bite-y lettuce like arugala. Also very good with grilled or roasted chicken.
The Sesame-Date Spread is delicious with Swiss cheese either toasted on whole grain bread or grilled as a pannini.
The Mint (Nana) is such a wonderful tasting mint that I recommend using it in its purest form as tea. Use this also as a spice in tabouli or crumble a little mint on a cucumber salad or in a feta-tomato-onion salad.
And Za’atar is the Israeli version of oregano and I use this sprinkled on breads for extra flavor, on chicken and Mediterranean salads.
From Adam Herbert, Morris Township, NJ:
I love adding Za’atar to just about everything. With Negev Nectars Za’atar I made a Za’atar rice.
1 cup rice
2 cups water
1 tsp za’atar
1 tsp olive oil
1/2 – 1 tsp salt depending on taste/health
1/2 tsp garlic
Dash paprika
Dash tumeric (optional)Combine all ingredients and cook together to soak in the spice flavors. Bring to a boil and simmer 40-50 mins like regular rice. I go a little heavier on spices even if you like it that way.
From a member who sent in this soup recipe which includes Nana (mint) and olive oil.
The recipe is from the “All Around the World Cookbook” by Sheila Lukins.
Mediterranean Lentil Vegetable Soup
Ingredients2 tblspns Negev Nectars Olive Oil6 carrots, peeled and diced4 ribs celery, with leaves, diced2 medium onions, diced4 cloves garlic coarsely chopped8 cups chicken broth1 can crushed plum tomatoes with juice1 cup dry red wine¾ cup lentils½ tspn cumin¼ tspn all spice2-3 cinnamon sticks½ cup pitted prunes½ cup chopped flat leaf parsley½ cup fresh or ¼ cup dried Negev Nectars Nana (mint) leavesStepsHeat Oil in large soup pot over low heat. Add carrots, celery and onions and cook 10-12 minutes. Add garlic and cook another minutesAdd all ingredients except prunes, parsley and mint. Bring to boil, reduce to medium low and simmer uncovered, stirring occasionally, about 30 minutesAdd prunes and parsley and simmer another 15 minutes.Before serving, discard cinnamon sticks and stir in mint.
“… some interesting research is being done on the possible therapeutic effect of extra virgin olive oil upon Alzheimer’s disease. Oleocanthal is a naturally occuring compound found in extra virgin olive oil, giving it somewhat of a peppery taste. Current research suggests that this compound may help to inhibit the ability of neurotoxic protein compounds, known as ADDL’s, from binding with synapses in the hippocampal region of the brain, an area known for its key role in memory function.”