5 boneless chicken breasts, cut into scallopini 2 tbsp olive oil 2 tbsp @sardofoods kalamata olive pesto (you can sub with olive tapenade or just kalamata olives cut small) 4 cloves garlic, minced 4 sundried tomatoes (in oil), chopped into tiny pieces 2 tsp sumac 2 tbsp basil, chopped finely Zest of 1 lemon 1 tbsp capers . Mix together all marinade ingredients and coat chicken (you can leave some marinade for garnish or just make a bit extra). Allow to marinate for about an hour. Grill for about 5 minutes per side.
Dressing (not sure where I got the base of this recipe but it’s been doctored quite a bit) 1/3 cup extra virgin olive oil 3 tbsp mayo 1-2 cloves garlic, minced 1 tbsp Dijon mustard 1.5 tbsp lemon juice 1/4 cup Parmesan or 2 tbsp finely chopped cashews (optional) 2 tsp basil pesto . Salad (sorry no amounts): Kale, capers, smoked salmon (not lox, but like pictured above on the left side), croutons (can use gluten free) . When ready to assemble, make sure to massage dressing into kale to help soften it.
This recipe was incredibly fast to make and all 3 kids loved it! . Ingredients: 1 1/4 cup cooked quinoa 1 large zucchini, grated (about 2 cups) 1 cup grated cheese 1 cup pancake mix (I used kodiak cakes, you can use a Passover pancake mic) 3 eggs Salt and pepper Grapeseed oil for frying . Directions: Squeeze liquid out of zucchini. Mix all ingredients together. Heat grapeseed oil in a frying pan on medium-high heat. Use a large spoon to form patties and fry on each side until nicely browned. . Yield – 12-15 fritters . Optional add ins: garlic, green onions, finely chopped spinach, Parmesan, grated carrots .
Fennel completely changes when roasted. My husband who hates raw fennel loves this dish – so it’s worth trying even if you’re fennel-wary.
1 side salmon 1 bulb of fennel, cut into slices 1 cup baby tomatoes . Pesto: 1 cup fennel fronds (little green leaves) 1/3 cup extra virgin olive oil 2 tsp fennel seeds 1 tsp Dijon mustard Zest of 1 lemon 1 garlic clove Sea salt and pepper . Preheat oven to 400°F Process all pesto ingredients. Place salmon on greased baking sheet surrounded by fennel and baby tomatoes. Spread pesto all over salmon and vegetables, reserving a bit for garnish if you want. Bake for 25-30 minutes. . Thanks @cookinginheelss for the inspiration!
18 stuffing mushrooms (or large cremini) 1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast) 1 cup panko breadcrumbs (can use gluten free) A few tomatoes on the vine Olive oil, salt and pepper to drizzle . Preheat oven to 400°F. Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon. Mix pesto and panko together and fill each mushroom with the mixture. Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. . You can also use portobello mushrooms – I just didn’t want them too big. .
Recently I did a poll on my insta stories about whether you want the background behind a recipe. Results were 50/50. Personally I prefer no story but this is one I have to share (scroll down for the recipe). . When my husband and I were newly married, he took a jar of “smoothie” from my fridge and drank it. It tasted awful, but he drank it anyway because he wanted to hide the evidence that he stole my smoothie. The next evening, I’m prepping dinner and asking if he knew where my salad dressing was … 💡… “I think I drank it”. . So here’s a recipe for a really bad smoothie but a really delicious dressing. . Dressing – process the following ingredients: 1 clove garlic 2/3 cup mixed berries Handful of fresh basil 1/4 cup balsamic vinegar 2 tbsp silan 2/3 cup extra virgin olive oil Salt and freshly ground pepper to taste . Salad: Kale Blueberries Dried cherries Figs (dried or fresh) Dried apricots Candied pecans Cranberry Goat cheese (or just plain if you can’t find) A few basil leaves, chopped finely
Ingredients: 2 Malawach rounds 3/4 cup marscapone cheese (or cream cheese) 1 egg, beaten 1/4 cup sugar 1 tsp vanilla 1 egg 1 tsp silan . Optional fillings: – halva and pistachios – Nutella and milk chocolate chips – Dulce de leche (store bought) . Directions: Mix together cheese, egg, sugar and vanilla. Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of heavily floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the cheese mixture onto the dough, gently, trying your best not to let it tear. For the halva-pistachio, sprinkle halva and chopped pistachios around the edges of the circle of dough. For the Nutella, put in the microwave for 15-20 seconds to soften and spread over cheese layer. Sprinkle chocolate chips around the edges of the dough. For the dulce de leche, put into the microwave to soften and spread over cheese layer. . Cut circle of dough into 12-14 pieces, like you would cut up a pizza. . Roll up each triangle to form a pastry. Beat egg with silan and brush onto pastries. . Bake at 375°F for 15 minutes. If the instructions for rolling aren’t clear, the video is posted in my highlights
For both recipes, start off by slicing an eggplant into 1/4 inch rounds. Place in single layer on greased cookie sheet. Brush with olive oil and sprinkle with some kosher salt. Broil on each side for 3-4 minutes until nicely browned. ***keep an eye so it doesn’t burn – every oven is different. Alternatively, you can grill – I don’t have access to a dairy grill but would have preferred that option.
1. Sabich eggplant stack (for gluten free, omit Malawach) Remove 1 Malawach round from freezer. Allow to thaw just until you’re able to use a cookie cutter to cut through the dough. Use a round cookie cutter (2-2.5 inches) to cut 7 circles. Fry on both sides in butter. . Once cooked, layer the following: Malawach round, humus, eggplant, Israeli salad, olives, pickled turnips, 1 slice of hard boiled egg, goat cheese, tahini and zaatar. . .
2. Caprese eggplant stack (good for Passover) Layer the following: Eggplant, fresh mozzarella cheese, 1 slice tomato, diced sundried tomatoes, goat cheese, pesto sauce (store bought or homemade) and @tuscaninifoods balsamic glaze . Homemade pesto – in a blender, mix: 1 cup packed basil, 1 clove garlic, 1/3 cup extra virgin olive oil, salt, pepper and 1 tbsp pine nuts .
Ingredients: 1 Malawach round 1/4-1/3 cup @achvafood chocolate halva spread 2-3 tbsp halva 2 tbsp mini chocolate chips 1 egg 1/2 tsp silan .
Directions: Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the chocolate halva spread onto the dough, gently, trying your best not to let it tear. Sprinkle the halva and the chocolate chips along the edges of the circle of dough. Cut the chocolate-covered dough into 12 pieces, like you would cut a pizza – do this slowly and carefully because it’s sticky. Roll up each triangle to form a pastry. Beat egg with silan and brush onto pastries. Bake at 375°F for 12-15 minutes. If the instructions for rolling aren’t clear, the video is posted in my highlights.
Ingredients: 1 cup black beans 1 cup cubed avocado (not mashed, I used frozen and gave it some time to thaw) 3 eggs 2 tbsp nut butter (I used cashew butter) 2 tbsp cocoa powder 2 cup oatmeal 5 tbsp maple syrup 1 tsp vanilla 1/2-2/3 cup mini chocolate chips .
Directions: Mix all ingredients except chocolate chips in food processor. Once mixture is smooth and well combined, pour in chocolate chips and pulse a few times. . Bake in 9×9 square pan at 350° for about 20 minutes. . Enjoy!!
Erin Eats 