Rainbow Salad

There is nothing better than a good, delicious, healthy salad for lunch. I especially love to combine fruit and nuts with my regular base for added texture and flavors. I am also a firm believer of eating your colors – mix as much color vegetables as you can at each meal!


1/2 head of radicchio, chopped

1 head of red lettuce, chopped

4 big leaves lacinato kale, stems and center ribs discarded and leaves coarsely chopped

6-8 large strawberries, halved

6-8 cherry tomatoes, halved

1/2 cup mint, chopped

1/2 cup crumbled feta cheese

1/4 cup sliced almonds, toasted

1/3 cup olive oil

2 tbsp balsamic vinegar

Salt and freshly ground black pepper

Place the raddichio, kale, strawberries, tomatoes, mint, feta and almonds in a large bowl. Add the dressing and toss until coated.






Photos by Kate Bolt

Clothing ETC.


February is the shortest longest month of the year. Snow storm after snow storm here and the sun nowhere to be seen. The best way to cheer up, in my opinion, is to think about all the lovely things you will do when the warmer days arrive: go for an outdoor run, buy fresh flowers and wear bright cloths.

Here are 5 things that made me happy this past week.


  1. New Balance Classics 
  2. J Crew Tortoise Wildflower Cuff
  3. Chocolate-Hazelnut Snowballs
  4. Painted Wooden Vases
  5. Suede Zip Pouch

5 Minute Snack

In Israel as a girl, strawberries were a Winter treat. It was simply impossible to get them year round. So, we would make the most of it during the Winter and eat them in every shape and form.

My favorite version is to mix them with sour cream and a bit of sugar. The sour cream creates a light coat over the strawberries without taking over. The texture is creamy and thus more enticing then plain yogurt. Five minute of work and you have a fabulous snack or dessert.

All you need:

Strawberries, blueberries, a few scoops of sour cream and sugar.

Depending on their size cut the Strawberries in half and toss with Blueberries. Sprinkle with one or two teaspoons Sugar and mix in two tablespoons of sour cream. Mix well until the sour cream coats all fruit. For an added bonus: sprinkle a little bit of candied Pecans.





Photos by Kate Bolt

Clothing ETC.

New year

I know everybody is busy getting back to regular life after the holiday season and there’s newness and possibility in the air. New resolutions, plans set in motion and a great feeling of creativity. For me, this week was nothing of that sort. I spent the last three days in emergency rooms with my Ella, who had dislocated her elbow Sunday night and ended up being fractured as well. I was in full “mommy mode” running around trying to get the best care for my little girl. She now has a cast and a sling for 10 days. This experience put all my creative juices on the back burner.

I just know that this week will take a turn for the better as I prepare to celebrate my 32nd birthday this weekend. I invited my closest friends to join us for dinner prepared by a local favorite chef. The theme of the dinner is French and the menu consists of onion soup, chicken provencal and almond pear cake with chocolate ganache. That will restart my creative brain and will just make me happy.



Clothing ETC.

Cheers 2015!

I hope you had a great time last night surrounded by your beloved ones. 2014 was an amazing year here at Peonies and Caramel. I learned so much from working on each and every post and I loved seeing your likes and reading your comments.

2015 is going to be an exciting year for me as I’m preparing for the arrival of our new baby boy in March while continuing to work hard on the blog to bring you new and original content. Thank you for being a part of this amazing journey.

Have a fabulous year!


kate shoot 12-17-015


Photo by Kate Bolt



I must write a post about one of my favorite dishes. It is my signature dish for brunch or for a light dinner. This is another traditional dish and I grew up with my dad’s version where he used a lot of diced peppers. My version is more Greek in its style using kalamata olives and feta. Shakshuka is a super easy dish that can serve as the star of any gathering. All it needs is a good white bread to accompany it. For best flavors serve it with Tahini on the side.

2 tbsp olive oil
4 tbsp kalamata olives, pitted and halved
2 cloves garlic, minced
1 large can of rustic cut tomatoes
1 tbsp balsamic vinegar
salt and freshly ground black pepper
4 large eggs
2 tbsp feta cheese, crumbled

Heat the olive oil in a large frying pan over medium heat and add kalamata olives and garlic. Stir and cook for about 5 minutes to allow the olives to soften (this will remove some most of their bitter flavor). Add the tomatoes, balsamic vinegar and season with salt and pepper, bring to a gentle simmer, cover and cook further for about 10 minutes.

Make 4 little dips in the sauce. Gently break the eggs and carefully pure each into its own dip taking care not to break the yolks. Sprinkle the feta over the eggs. Cover the pan and simmer gently for 15 minutes, until the eggs are set. Remove from the heat, and leave for a couple of minutes. Spoon into individual plates and serve with tahini.

Note: This recipe I only used 4 eggs since it was only made for two. This base is good to use with up to 10 eggs.





Photos by Kate Bolt


Stuffed Peppers

This is one of those recipes that every family has. My late grandfather used to make it using only green peppers since he liked the bitterness in them. I only use the red ones since I love the sweetness in them. Some will precook the rice to shorten the cooking time and some will use only dry rice and let the peppers cook longer. Every family has a story of her own. This is mine.

Note: The peppers are cooked in a tomato sauce. Mine changes each time, according to what I have at my pantry. The sauce should be easy and simple to accompany the peppers. 

Sauce, peppers and seasonings
7 red bell peppers (Try picking the big ones that can hold the stuffing)
1 large can of crushed tomatoes
1 large can of rustic cut tomatoes
1 tbsp balsamic vinegar
sugar in the raw, salt and freshly ground black pepper
1 cup basmati rice
1 pound sirloin ground beef
2 tbsp chopped dill
1 tsp dijon mustard
1 tsp baking soda
Salt and freshly ground peppers

Start with the stuffing. Cook the rice according to direction on the package. Limit cooking time to 15 minutes until the water is absorbed but the rice is not fully cooked. Set aside.

Place the ground beef in a large mixing bowl and add the baking soda. Using a little bit of ice cold water, mix the baking soda with the beef (this is a family trick that will make the beef airy). Add the dill, dijon mustard and season with salt and freshly ground black peppers. Pour over the rice. Mix everything together well (you may need to use your hands).

Using a small knife gently remove the top cap of the pepper while keeping it intact. Use the knife to remove any seeds left inside and random white pieces. Without forcing the peppers, stuff each one with an equal amount of the mixture. Close each pepper with its top.

In a large pot (which you have a tight-fitting lid for) pour the tomatoes and season with 1 tbsp of balsamic vinegar, salt and freshly ground peppers. Depending on how acidic the tomatoes are you may need to season with a little bit of sugar to balance the flavors. Bring to a boil and then lower the heat. Carefully arrange the peppers. The tomato sauce should almost cover them. Add hot water if necessary to reach that level. Bring to a boil again and then lower the heat, cover the pot and cook for about an hour. The stuffing should be fully cooked and the peppers tender but still keeping their shape.

Use tongs to remove peppers from the pot. Spoon sauce in a moat around them or slice open peppers and douse with sauce on top. Enjoy!








Photos by Kate Bolt


A Drink to Die for

Halloween is tomorrow so blogs and magazines are all about DIY crafts. I am not a crafty person, so I chose to do Halloween with an adult twist. Obviously, i turned to my partner in crime Kate (who by the way takes most of the photos for my blog). Last year at our book club’s holiday party she served us a cocktail to die for. Seriously, I was quite hung over the next day after two glasses. This is a slightly different version, but still a perfect fit for Halloween. Cheers!

The James a-la Kate
4 Tbs Raspberry Stoli vodka
2 Tbs St. Germain Elderflower liquor
Half lime, Juiced
Using a cocktail shaker, mix in with ice and a splash of club soda. Shake well and serve over an icy glass.
Don’t forget to chill glasses prior to trick or treating!
Photos by Kate Bolt

Happy Birthday P&C!

A year ago, I embarked on a new journey and started “Peonies and Caramel”. A blog where I share my inspiration and my passion for life. I have enjoyed every moment of my first year. Each post made me a better blogger.

My only wish is that this year will be just as good and even better.

Thank you for following, commenting, sharing and just visiting.



PS – it can’t be a birthday without a party… Take a look at the birthday luncheon I hosted at my house. 











Photos by Kate Bolt


Summer cool

I’m always looking for new recipes to try. I love making recipes that are simple, easy and don’t require any special ingredients. My father is visiting with us and we have been cooking and baking all week long. He is by far the best cook I know!  That being said, it is difficult getting recipes from him because he cooks and bakes from the heart.

Last weekend was so hot and humid, and he immediately decided that it was time to make cucumber yogurt soup. I think his wife created the recipe and he add his own touches along the way. The combination of the dill and mint makes this cool dish even more refreshing. Serve it between courses at a dinner party or for lunch with toast and salad. The soup needs a good 24 hours in the fridge before serving.

Naturally when we made this it rained the next day, but I still had the perfect lunch!

Yogurt cucumber soup

2 containers Greek yogurt
8 oz sour cream
6 green house cucumber, unpeeled, chopped 
5-6 garlic cloves, minced
1 tablespoon garlic oil
1/2 cup dill and mint chopped 
freshly ground pepper and coarse salt for seasoning

In a large mixing bowl, stir together the yogurt and sour cream (If the yogurt is too thick, add a little bit of milk). Mix in the cucumber, garlic, salt and pepper and stir well. Fold in the dill and mint, cover with plastic wrap, and refrigerate for at least 24 hours.

Serve chilled, garnished with fresh dill.