Dolores bringing cranberries.

Grandma’s turkey platter.

Trying at least one new recipe .

Enjoying the lilt of foreign accents.

Someone joining via Skype. 

Fair trade ingredients infused in family favorites such as spiced nuts.

Forgetting to bring a dish to the table. (Yes, we might overdo the feast just a bit.)

Sharing one of our favorite recipes and its story with friends like you.

Shari's Fair Trade Spiced Nuts

THE STORY

In 1999 I participated in a church leaders' trip to the Holy Land sponsored by World Vision. Our days were spent with faith leaders on both sides of the Israeli/Palestinian divide. Zig-zagging back and forth, farm to city, check point after check point, I found myself a bit dazed by all I had seen, heard, and witnessed. The saving grace of it all was found at the table. Middle Eastern tables are expansive, meals are lengthy, and the welcome warm. Table fellowship offered time for deep conversation spiced with rich discourse, give and take. This saved and sustained my soul’s delight in the ‘land of milk and honey.’ Nine trips later I am still convinced this conflict will be solved around tables of generous hospitality. 

INGREDIENTS

Gather 6 cups of favorite nuts (I like to use about 2 cups pecans, 2 cups walnuts, and a cup of cashews and a cup of almonds) 

Mix together ¼ cup pure maple syrup, 2 Tablespoons Canaan Olive Oil, and about 2 Tablespoons Canaan Za’atar (Thyme)

Crush one sprig fresh rosemary in season and add up to ¼ teaspoon cayenne pepper

Options: Canaan Pepper infused Olive Oil adds a spicy complexity; savory and sage are also nice additions. 

PREPARATION

1. Preheat oven to 350 degrees. In a bowl, toss all ingredients together
2. Spread nuts on a rimmed baking sheet lined with parchment paper
3. Bake for about 15 minutes stirring nuts occasionally; baking until lightly browned
4. Season with salt and pepper to taste; toss frequently to cool

Enjoy. Adapt recipe to your taste.