All things granola

A few good knives

One of the biggest obstacles to cooking healthy meals is time. But I rarely spend more than 10 minutes on any recipe, and 20 is my max. My secret? A chef’s knife that–thanks to my husband–I actually learned to use.

Using the proper knife can significantly reduce prep time. So may I humbly suggest the following: throw away the cheap Israeli paring knives—in red, blue and green—and dust off that chopping knife from your wedding shower. Here’s a video demonstrating how to use it. Spend 2 minutes now; save many more later.

And now that you’re an expert chopper, try making this salad in under 5 minutes.


2 cups tomatoes
2 cups cucumbers
½ cup red onion
¼ cup olive oil
T parsley
juice of one lemon
salt and freshly ground pepper to taste
T zahatar

Finely chop the veggies and mix in the other ingredients.


2 thoughts on “A few good knives

    • Okay, so don’t toss them. Just save them for paring. Use them for peeling fruit or veggies or for any job that requires precision. And use your chef’s knife for everything else! 🙂

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