Smoky Smashed Potatoes

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Ingredients:
~ 40-50 baby potatoes (sorry I forgot to weigh)
1 tbsp nutritional yeast (omit for passover)
1 tbsp smoky paprika
2 tbsp chopped fresh rosemary 
1 tsp sea salt
Freshly ground pepper 
1/2 cup extra virgin olive oil .

Directions:
Preheat oven to 425°F. 
Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain. 
Mix together all the spices and oil. 
Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes. 
Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp! 

Tu bishevat cookies (that kind of taste like hamentaschen but you can eat them anytime)

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Ingredients:
3 eggs 
1 cup coconut oil, melted 
1 tsp vanilla 
1 cup sugar
3 cups flour 
2 1/2 tsp baking powder 
Pinch of salt 
2 cups assorted dried fruit (I used a mix of apricots, prunes, dates, figs and dried blueberries)
1 cup mixed pecans and almonds 
1 tsp cinnamon
Zest and juice of 1 orange .

Directions:
Preheat oven to 350°F. 
Mix together eggs, oil, vanilla, sugar, flour, baking powder and salt. 
In a food processor, mix dried fruit, nuts, cinnamon and orange zest and juice. 
Separate dough in half. Roll out each half into equal sizes rectangles on floured parchment. Place 1 parchment rectangle onto baking sheet. Spread dried fruit mixture onto 1 dough rectangle and flip other dough rectangle on top. Peel off top parchment. 
Bake for 30 minutes. Allow to cool and slice. 
Sprinkle with icing sugar (use a sifter if you have one).

Ramen Bowls

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Ingredients:
4 eggs (room temperature) – optional
2 cloves garlic, minced
2 tsp fresh ginger
1 tsp sesame oil 
1 carton vegetable broth (you can also use chicken broth)
3/4 cup sliced mushrooms (I used shiitake)
1 3-inch piece of lemongrass 
1 tbsp soy sauce
1 tbsp miso paste
Squirt of sriracha hot sauce (to taste)
1 head bokchoy, washed and chopped
1/2 cup grated carrots 
1/4 cup purple cabbage 
1/2 cup edamame beans 
2 packages ramen, packets discarded .

Directions:
Start by making your soft boiled eggs – you can use the following method or whatever works for you. Bring water to a boil and gently add your eggs. Let boil for 5-7 minutes. Remove from heat and put under cold water. .
Heat sesame oil over medium heat in a pot and sauté ginger and garlic for a few minutes. Pour in broth and add mushrooms, lemongrass, soy sauce, miso and sriracha. Bring to a boil and let simmer for about 5 minutes. (Make sure miso is mixed in before proceeding). Add in bokchoy, carrots, purple cabbage, edamame and ramen. Continue to cook until ramen noodles are soft. 
Serve soup topped with 1 halved soft boiled egg. 

Miso Sushi Bowl

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Ingredients:
2 slices of salmon (skin removed)
1 tbsp miso
1/2 tbsp freshly grated ginger 
1/2 tbsp soy sauce or GF tamari
1/2 tbsp maple syrup
1 tsp sesame oil 
Squirt of sriracha hot sauce 
1 cup of rice, cooked according to package directions (I used brown rice)
Edamame (cooked)
Grated carrots 
Purple cabbage 
Pickled ginger
Avocado 
Nori
Hoisin sauce 
Sesame seeds .

Directions:
Preheat oven to 400°F
Mix together miso, ginger, soy sauce, maple syrup, sesame oil and sriracha. Spread half on top of salmon, reserve half as sauce for bowl. 
Bake salmon for about 15 minutes, until cooked through. .
Assemble bowl – top rice with cut up salmon, edamame, carrots, cabbage, pickled ginger, avocado and nori. Sprinkle with sesame seeds. Drizzle with remaining miso marinade and hoisin sauce. 
You can also top with additional sriracha. .
You can also add the follower to your bowl: mango, cucumber, fake crab, sushi grade salmon/tuna (uncooked), jalapeños, sliced peppers etc 

Vegetarian Gyros

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These probably taste nothing like the real deal but I have no idea and it was definitely gyros inspired. .
1-8oz package of tempeh (unflavored), sliced in 1/4” slices 
2 tbsp greek seasoning blend (see previous post)
2 tbsp extra virgin olive oil 
Naan rounds 
Tomatoes 
Cucumber 
Kalamata olives 
Spinach .
Sauce:
Tzaziki Greek yogurt (Greek yogurt, cucumber, garlic) mixed with lemon juice and a sprinkle of Greek seasoning .
Mix together oil and Greek seasoning, coat tempeh. Allow to marinate for about an hour if possible. 
Grill tempeh on both sides until a nice crust forms. 
In the meantime, warm naan.
Spread sauce on naan. Top with spinach, sliced tomatoes, sliced cucumbers, kalamata olives and tempeh. .
Enjoy! .

Greek Seasoning Blend

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Inspired by http://www.daringgourmet.com , this spice blend is delicious and I use it in a few recipes coming your way. I make a batch, store in a spice jar and use whenever I need to. .
1 tbsp oregano
1 tsp sumac 
1 tsp salt
1 tbsp garlic powder
2 tsp freshly ground pepper
1 tsp Trader Joe’s umami seasoning (or chicken soup base)
2 tsp parsley
1 tsp basil
1 tbsp paprika
1/4 tsp cinnamon .
Just blend all ingredients together!

Lemon Herb Pargiot

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Ingredients:
12 boneless, skinless chicken thighs 
1 cup mixed basil and parsley
5 cloves garlic
1 tsp sumac
Freshly ground pepper (lots)
1/2 tsp sea salt
Zest of 1 lemon
1/4 cup extra virgin olive oil 
Juice of 1/2 lemon

Directions:
In a blender, mix herbs, garlic, sumac, pepper, salt, lemon zest and oil. 
Place chicken pieces in a bowl and spread herb mixture over chicken. Let marinate for about an hour. 
Grill chicken for about 4-5 minutes per side over medium high heat. (I used my cast iron pan – you know it’s ready when the chicken releases easily). When it’s almost done cooking, squeeze a bit of lemon juice onto the chicken.

Green Kale Salad with Peanut dressing

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Dressing:
2 tbsp peanut butter (I did not use a natural brand – if you do, you may have to add extra maple syrup for sweetness)
1 tbsp maple syrup or honey
1 tbsp soy sauce or GF tamari
1/2 cup extra virgin olive oil 
1 tsp sesame oil
Juice of 1/2 a lemon 
1 tsp freshly grated ginger 
Squirt of Sriracha hot sauce 
Salt & freshly ground pepper to taste .
Salad:
Kale
Snow peas
Fresh mint 
Peanuts .
Blend dressing ingredients. Coat kale with dressing and gently massage it in. Top with snow peas, chopped fresh mint and peanuts.

Instant Pot Split Pea and White Bean Soup

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Ingredients:
1 tbsp oil
2 onions, peeled and chopped
1 cup carrots, peeled and chopped
1 cup celery, chopped
2 garlic cloves, minced
1 tbsp hawaij for soup (thanks @busyinbrooklyn for introducing me to this deliciousness)
1 cup dried white beans
1 cup dried split peas (I did a mix of green and yellow)
1/2 cup farro
1 smoked turkey drumstick, skin removed
1 tsp salt
Freshly ground black pepper

Directions:
This soup can be made on the stove as well. It must be simmered for a few hours. .
Warm 1 tbsp oil in instant pot on sauté setting and add onions. Sauté until they are sweating and translucent. Add carrots and celery and continue to sauté for another few minutes. Mix in garlic and hawaij. Sauté for another minute.
Next add beans, peas, farro, salt, pepper and 10 cups of water. Top with turkey.
Seal instant pot and select bean setting (30 minutes). Once it is done cooking, allow for natural release for 10 minutes and then vent.
Remove turkey from bowl and remove meat from bones (be careful as there are many bones). Use an immersion blender to partially blend soup. Return turkey to soup and enjoy!

Pecan Blueberry Biscotti

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Ingredients:
3 eggs 
1 cup avocado oil
1 tsp vanilla
1 cup white sugar 
3 cups almond flour 
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt 
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional

Directions:
Preheat oven to 350°F. 
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt. 
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans. 
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot. 
Use a knife to mark where you’ll be slicing the biscotti after it bakes. 
Bake for 30 minutes. 
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side. 
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes