This past Friday morning, I had the pleasure of teaching a cooking class for my fellow JFN members at the gorgeous "Farma Cultura", an organic farm on a beautiful moshav in Central Israel. The event was a special gathering that brought together 35 of JFN Israel's younger funder community.

The setting and the story of the farm's founders—a young couple reinventing the family's agricultural legacy—provided the perfect backdrop for a hands-on cooking class, which allowed guests to get to know each other in a fun interactive way.

Following the class, the JFN team led a reflective exercise allowing each guest to think about what motivates them in their desire to create positive change in the world. This then led into discussions in small groups on the topic.

As we enjoyed a beautiful brunch, which we all helped prepare, we got acquainted and discussed the values which guide our giving, our motivation in doing so and how we choose to go about it. The final portion of the event included a discussion about future programing for the JFN "Now Gen" in Israel.

As a younger funder myself I am looking forward to future programming bringing people together to share ideas and experiences about giving, and opportunities to have meaningful Jewish conversations about improving our world. I greatly appreciate the opportunity to meet others like myself who are committed to philanthropy both in Israel and in the diaspora. What a privilege I feel to be on this end and to work with other like-minded people who are committed to Tikkun Olam.

Thanks to all those who attended! I’m happy to share with you the four recipes we prepared, below.

Yom Ha'atzmaut Sameach,
Shawna

Recipes

OLIVE & MINT TAPENADE

A wonderful appetizer served on crostini or pita chips or used as a condiment for grilled chicken or fish

1 cup almonds (blanched)

1 cup packed mint leaves

½ cup green olives

½ cup extra virgin olive oil

¼ cup orange juice

½ tsp crushed red pepper

Kosher salt

Freshly ground pepper

• In a food processor puree all the ingredients together until fine but still has some texture. Season with salt and pepper   

ZA’ATAR PITA CHIPS

Za’atar is a mixture of spices of hyssop, sumac and sesame seeds. The mixture varies depending on the chef

4 pitas (white or whole wheat)

¼ cup olive oil

2 tablespoons za'atar

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper

• Preheat oven to 400°. Split pita with scissors and place on rimmed baking sheet.
• With a pastry brush, gently brush pita with oil and sprinkle with za’atar and thyme;
• Season with salt and pepper.
• Bake until golden brown and crisp, 10–12 minutes.
• Let cool, then break into bite-size pieces

PARSLEY SALAD WITH ROASTED BEETS AND TAHINI

Serves 4-6

2 bunch of flat leaf parsley, washed and dried and chopped finely

¼ cup chopped fresh dill

½ cup chopped scallions, green and white parts

2 cups chopped Roasted Beets

½ cup cranberries

¼ cup toasted pine nuts

Dressing

2 Tbsp pomegranate molasses

Juice of half lemon (about 1 Tbsp)

¼ cup extra virgin olive oil

kosher salt

freshly ground pepper

Tahini Dressing

¼ cup raw tahini

2 Tbsps water

1 tbsp silan

• Mix all together with a fork. If too thick add more water.
• In a large bowl add the chopped salad ingredients except the pine nuts.
• Toss with the vinaigrette and drizzle the salad with Tahini dressing and garnish with toasted pine nuts.
  
  

To roast beets:

• Preheat oven to 425 degrees.
• Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size.
• Cool beets in packets, then rub off skins (use a paring knife for tough spots).

GRATED CARROT & SPROUTS WITH CANDIED PECANS & APPLE CIDER VINAIGRETTE

Servings: 4-6

Vinaigrette

½ cup canola oil

⅓ cup apple cider vinegar

3 tablespoons honey

2 cloves of garlic, minced

1 tsp Dijon mustard

salt and pepper to taste 

 

1 pound(4-5) carrots, washed and grated

1 box sprouts, washed and dried

1/3 cup scallions, thinly sliced

1/2 cup candied pecans: roughly chopped

• In a small bowl whisk together the oil, vinegar, honey, minced garlic, and mustard until the vinaigrette is smooth and creamy. 
• In a food processor, or with a box grater, grate the carrots. Thinly slice the scallions and roughly chop the pecans. Wash and dry the sprouts.
• In a large bowl toss the shredded carrots, sprouts, sliced scallions, chopped pecans, and vinaigrette together. Season to taste with freshly ground black pepper and sea salt. 

GRANOLA

Makes about 3 cups

3 cups rolled oats (not instant)

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/3 cup honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup small-dice dried fruit

1/2 cup coarsely chopped raw or toasted nuts or seeds or toasted coconut

• Heat the oven to 300°F and arrange a rack in the middle.
• Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
• Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
• Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
• Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
• Add the fruit and nuts or seeds to the baking sheet and toss to combine.
• Store the granola in an airtight container for up to 2 weeks.

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