Dressing: 1 tbsp @traderjoes chili lime seasoning or tagin seasoning 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Salad: Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw Dried blueberries or craisins Pomegranate seeds @shneidersusa French fried onions (put on after you dress the salad) . The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.
1 large butternut squash or 2 small ones 2 tbsp avocado or grape seed oil 1 leek, white part only, sliced thinly 1/2 cup grated carrots 1/2 tsp cinnamon 4 medjool dates, pitted and chopped 1 Apple, peeled, cored and chopped 2 fresh figs, chopped 1 long spring fresh rosemary, chopped 2 tbsp honey 4 tbsp extra virgin olive oil, divided Pomegranate seeds for garnish . Preheat oven to 400°F . For hasselback squash, peel squash. Do not peel for stuffed squash. Cut squash in half and remove seeds. Brush with 1 tbsp olive oil, salt and pepper. Roast for 20 minutes, flesh side down. In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. . Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. . For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. . For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. . Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. To make this a full meal, add some sliced sausages to the leek mixture. . Garnish with pomegranate seeds .
The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! . Dressing: 1/3 cup balsamic 1 cup extra virgin olive oil 1 large clove garlic 1 tbsp silan 1 tbsp Dijon Salt and pepper . Salad: Kale Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes) Pomegranate seeds Apple chips Grated carrots Medjool Dates, chopped Goat cheese if dairy (optional)
This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. . 2 whole chickens, spatchcocked 2 cups pomegranate syrup or silan 2 cups red wine 8 cloves garlic, pressed through a garlic press 1/4 cup mint, chopped Freshly ground pepper . Zest of 1 lemon 2 tbsp pomegranate seeds 1-2 tbsp extra virgin olive oil 2 tbsp chopped fresh mint . Garnish – mint and pomegranate seeds . Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. . Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes. Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken. Bake for 20 minutes, until nicely browned. Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through. Garnish with pomegranate seeds and mint. Serve boiled down marinade alongside chicken as a dipping sauce. This chicken does not freeze well. . @faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!
1 salmon fillet, large enough for 2 people 4 tbsp extra virgin olive oil, divided 2 tbsp Dijon 1 tbsp maple syrup 3 tbsp dill Zest 1 lemon 1 tsp old bay seasoning Freshly ground pepper 1 small sweet potato, cubed very small 1/2 small head of cauliflower, cut into very small florets Handful of cherry tomatoes Handful of chopped purple cabbage 1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying) . Preheat oven to 400°F. Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. Bake for 20 minutes.
~3 lb beef brisket, patted dry 1/2 Tbsp dry mustard (omit for Passover) zest of 1 lemon lots of freshly ground pepper 1 tsp salt 1 Tbsp soy sauce 2 Tbsp extra virgin olive oil, divided handful of fresh rosemary and thyme 5 cloves garlic, minecd 2 onions, thinly slices 2 boxes mushrooms ( I used portobello and cremini) 2 cups chicken broth 1.5 cups red wine a few more rosemary sprigs 1 tbsp tomato paste 2 bay leaves . Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic. Spread on brisket and let marinate for about an hour. Preheat oven to 325F. Sear brisket on both sides on high heat for a few minutes per side. At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. Sauté mushrooms in remaining oil. In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. Top with mushrooms. Bake covered for about 3 hours. Allow to cool and slice thinly against the grain.
3/4 cup mixed pecans and pistachios, chopped into small pieces 1/4 cup brown sugar 1/2 cup silan, divided 1/4 cup honey 1 tsp cinnamon 3 apples, peeled, cored and chopped into tiny pieces 16 sheets phyllo dough 1/2 cup coconut oil, melted . Preheat oven to 350°F. In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. . Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. . Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one. Spread 1/3 of apple nut mixture onto phyllo. . Layer 3 more sheets of phyllo and brush coconut oil after each layer. Spread 1/3 of apple nut mixture onto phyllo. Repeat. Top with 4 phyllo sheets, with brushed coconut oil after each layer. . Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. . Bake for about 45 minutes, until the top is nice and golden. Immediately, pour remaining silan over the baklava. Allow to cool completely before serving or covering.
1 sweet potato, cubed very small 1/2 head each of broccoli and cauliflower, cut into small florets 1/4 head of purple cabbage, cut up into small pieces Handful of cherry tomatoes Large handful of green beans 1/2 cup pesto (homemade or storebought Extra virgin oil . Preheat oven to 400°F Mix pesto with enough oil so that it spreads easily. On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture. Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes. Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta. Garnish with @shneidersusa french fried onions if desired .
1 piece of salmon for 2 people, skin removed, cubed 1 tbsp soy sauce or GF tamari Juice 1/2 lemon 1 tsp sesame oil 1 tsp maple syrup Squirt of sriracha hot sauce 1 clove garlic, minced 1 small piece of ginger, minced Salt and pepper 1-2 tbsp Avocado or grape seed oil to fry Veggies to stir fry – I bought a prepared bag that had broccoli, purple cabbage, Brussels sprouts, kale and carrots Hoisin sauce to drizzle on top Mint and sesame seeds to garnish Quinoa or rice, cooked according to package directions . Marinate salmon in mixture of soy sauce, lemon juice, sesame oil, maple syrup, sriracha, garlic, ginger, salt and pepper for a few minutes. Heat oil in pan over medium-high heat. Add salmon. Cook until you see the colour changing and then flip the salmon and allow to cook for a few more minutes. Remove from pan. Add vegetables with any leftover salmon marinade and cook for 3-5 minutes until slightly softened but don’t let them wilt too much. Add salmon and juices back into pan and mix together. Remove from heat. To serve, place quinoa or rice in a bowl and top with salmon and vegetable stir fry. Drizzle on a bit of hoisin sauce. Garnish with sesame seeds and fresh mint.
This cooking method comes from the Facebook group “kosher instant pot” where a few members helped me with what to do, as I am not an #instantpotexpert. I wanted to pass along this method because it makes cooking brisket SO MUCH EASIER (I know, it’s already easy but this is next level simple) . Rinse off spices from brisket. Pour 1 cup water into the bottom of the instant pot. Place in your trivet with the brisket on top. Cook at high pressure for 75 minutes with natural pressure release for 15 minutes. Top with a mixture of 1/4 cup each mustard and apricot jam, 2 tbsp maple syrup and 1 tbsp smoked paprika
Erin Eats 