ARGENTINEAN MARINADESuitable for vegetables like eggplant, zucchini, portobello mushrooms and Tamar cherry tomatoes (the elongated ones), as well as tofu, entrecote and sirloin.✔ 1 cup olive oil ✔ 4 garlic cloves ✔ 1 bunch fresh parsley, chopped ✔ 4 Tbsp. lemon juice ✔ 1 shallot, chopped ✔ 2 roasted peppers, peeled and chopped ✔ Silan (date syrup), apple cider vinegar, salt and coarsely ground black pepper, to tastePut olive oil, garlic, parsley, lemon juice, shallot and roasted peppers in a blender and process till smooth.Season with silan, vinegar and salt and pepper to taste. Marinate several hours or overnight.■ This is my last column in The Jerusalem Post. You can reach me at Phyllis’ Kitchen on Facebook or by writing to phyllisfood@gmail.com.
Recipes and Photos courtesy of chef Shai Loewinstein Hotel HagoshrimFollow @JPost_Lifestyle