#17 - Hold a cookbook club (60/101).

For Hanukkah, I got a new cookbook, "Molly on the Range". One of my good friend's has the same cook book so a few of us decided to each pick a recipe from the cook book and eat them together, aka a cookbook club. Molly Yeh is an Asian Jew, who went to Juilliard and now lives on a farm with her husband. She was just named to the Forbes Under 30 2017 list. Her cookbook has a lot of great recipes, including many mediterranean ones. We decided to cool the falafel fatoush, hummus 'with meat all over it' and zhoug the other night. A few highlights:

• Zhoug looks like pesto but consists of jalapeños. It was surprisingly not too spicy but absolutely delicious on top of the hummus and falafel.
• The hummus 'with meat all over it' was incredible - it was basically hummus nachos with ground beef, onion, pine nut, pomegranates and parsley on top. We added zhoug on top of this dish as well.
• We used dried chickpeas (which is what the recipe called for) for the falafel and it made a huge difference. It gave it that authentic crunch that you usually taste when you bite into tasty falafel in places like Israel. 

I can't wait to cook more recipes from Molly's cookbook!