Words & Brush Recipe Corner: Bright shredded salad

 

Bright shredded salad  

By Henny Shor, Jerusalem Post, August 1, 2026

https://www.jpost.com/food-recipes/article-904085

Bright Shredded Salad (credit: HENNY SHOR)

I am not usually a big fan of beets, but this salad was surprisingly delicious and refreshing. Because all the ingredients are shredded, the flavors blend together beautifully, and no single ingredient becomes overpowering. The fresh mint is what really brings it all to life, adding a bright, cooling note to this colorful and enjoyable salad.

Carrots are rich in beta-carotene, which the body uses to make vitamin A, while beets provide fiber, folate, and naturally occurring nitrates that may help support healthy blood flow. Together, they make this salad as nourishing as it is vibrant.

The orange, lemon, and ginger dressing keeps everything light and lively, making this a simple salad that is both healthy and delicious.

Yields 4 servings

Ingredients:

1 cup peeled and shredded carrots
1 cup peeled and shredded raw beets
1 green apple, thinly sliced or shredded
2 Tbsp. chopped fresh mint
¼ cup slivered almonds

Dressing
2 Tbsp. freshly squeezed orange juice
2 tsp. freshly squeezed lemon juice
2 tsp. extra-virgin olive oil
½ tsp. finely grated fresh ginger
¼ tsp. salt

Directions:

Whisk together all the dressing ingredients.

Place the carrots in a bowl, add about one-third of the dressing, and toss to coat. Transfer them to one side of a shallow serving bowl.

Add the beets to the same mixing bowl, pour over another third of the dressing, and toss well. Arrange them beside the carrots.

Add the apple to the serving bowl, drizzle with the remaining dressing, and top with the mint and slivered almonds.

Toss everything together just before serving, or leave the ingredients arranged separately for a colorful presentation.

Enjoy! 

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Words & Brush Weekender: Easy listening music and chat, Friday 14th August 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 14th August 2026, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Juice Newton - Love's Been A Little Bit Hard On Me

ABBA - Gimme! Gimme! Gimme! (A Man After Midnight)

Come A Little Bit Closer - Jay & The Americans 1964

Irene Cara - What A Feeling 1983

Laura Branigan - Gloria

Gogi Grant - The Wayward Wind

Jackson Browne - Stay

Meghan Trainor - Mother 

Johannes Brahms -- Hungarian Dance No.5 - Hungarian Symphony Orchestra Budapest

The Skyliners - Since I Don't Have You

🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Chicken, broccoli, and sweet potatoes

 

Chicken, broccoli, and sweet potatoes 

By Henny Shor, Jerusalem Post, August 1, 2026

https://www.jpost.com/food-recipes/article-904085

Chicken, Broccoli, and Sweet Potatoes (credit: HENNY SHOR)

By now, you know how much I love keeping dinner simple. Sheet-pan dinners are some of my favorites because everything cooks together, cleanup is easy, and there is always room to experiment with different vegetables and spices.

Sometimes the same ingredients can taste completely different depending on how they are seasoned. Here, I use cinnamon to add a subtle sweetness and warmth to the chicken and vegetables. Ceylon cinnamon, sometimes called “true cinnamon,” has a more delicate flavor, but whatever cinnamon you have on hand will work beautifully. Cinnamon contains beneficial plant compounds, although I love it most for how it adds so much flavor without needing a heavy sauce.

Sweet potatoes and broccoli work wonderfully together. Sweet potatoes provide fiber and beta-carotene, which the body converts into vitamin A, while broccoli adds fiber and vitamin C.

The boneless, skinless chicken brings lean protein to the pan, turning the vegetables into a complete and hearty meal. Protein becomes especially important as we age because it helps support and maintain muscle strength.

Yields 4 servings

Ingredients:

2 large, sweet potatoes, peeled and chopped into small chunks

600 gr. broccoli florets

4 boneless, skinless chicken cutlets or pullets 

2 Tbsp. olive oil

1-1½ tsp. kosher salt

¼ tsp. ground black pepper

1 tsp. ground cinnamon

1 Tbsp. honey

1 Tbsp. raw sesame seeds 

Directions:

Preheat the oven to 200°C/400°F. Line a large baking sheet with baking paper.

Place the sweet potatoes and broccoli on the prepared baking sheet.

In a small bowl, mix together the olive oil, salt, black pepper, cinnamon, honey, and sesame seeds.

Pour half of the mixture over the vegetables and toss well to coat. Bake uncovered for 20 minutes.

Brush the remaining mixture over the chicken and keep refrigerated while the vegetables bake.

After 20 minutes, move the vegetables to both sides of the pan, leaving space in the center. Place the chicken in the center of the baking sheet.

Lower the oven temperature to 190°C/375°F and bake for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Enjoy! 

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Words & Brush Weekender: Easy listening music and chat, Friday 7th August 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 7th August 2026, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

The Manhattan Transfer - Tuxedo Junction

Love Affair - Everlasting Love

Annette Funicello - Blame It On The Bossa Nova

The Seekers - A World of our Own - 1968

Welcome to My World - Jim Reeves 

Pussycat - Mississippi (1975) 

Little Richard - Long Tall Sally / Tutti Frutti (1956) 

Bellamy Brothers - Let Your Love Flow

The Supremes Where Did Our Love Go (Diana Ross) 1964

The Sons Of The Pioneers - Cool Water

🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Banana-date peanut butter bark

Banana-date peanut butter bark

By Henny Shor, Jerusalem Post, August 1, 2026

https://www.jpost.com/food-recipes/article-904085

                                            Banana-Date Peanut Butter Bark. (credit: HENNY SHOR)

I think it was about two years ago that the frozen date, banana, and peanut butter craze went viral, and I completely understand why. It is a delicious treat that takes only minutes to prepare, uses simple ingredients, and needs no added sugar.

The dates and bananas provide natural sweetness, fiber, and potassium, while the peanut butter adds protein and satisfying healthy fats. Walnuts bring extra crunch and beneficial fats, and yes, even dark chocolate has something to offer, thanks to the plant compounds found in cocoa.

What I especially love is that you can decide exactly how much chocolate to use. Cover the top with a thin layer for a richer treat, or add just a few drizzles to give it that little chocolate lift. Either way, this frozen bark is easy, satisfying, and absolutely delicious.

Yields 1 - 9x13” pan

Ingredients:

10 pitted Medjool dates

¼-¹⁄³ cup natural creamy or chunky peanut butter

2-3 ripe bananas

150 gr. dark chocolate

1 tsp. coconut oil

Topping:

Chopped walnuts

Flaky sea salt

Directions:

Line a baking sheet or flat tray with baking paper.

Open the dates and arrange them close together, cut-side up, to form a single layer. Press them flat with your hands or gently roll over them with a rolling pin to create a thin, even base.

Stir the natural peanut butter well before using, then spread it evenly over the flattened pitted dates. Either creamy or chunky peanut butter will work.

Slice the bananas into very thin rounds and arrange them in a single layer over the peanut butter.

Melt the dark chocolate with the coconut oil, stirring until smooth. Drizzle the chocolate over the bananas, using as much or as little as you like.

Sprinkle with chopped walnuts and a little flaky sea salt.

Freeze until firm, then cut or break into pieces. Store in the freezer until ready to serve.

Enjoy! 

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