Ingredients: Dressing: 1 inch fresh ginger, grated 1 cup olive oil 1/2 cup rice wine vinegar 3 tbsp peanut butter 2 tbsp soy sauce 2 tlbs honey or maple syrup 1 tsp sesame oil Freshly ground pepper
Salad: Red cabbage, grated Green cabbage, grated Carrots, grated Mock shrimp or crab, shredded Avocado, chopped Nori, thinly sliced Fresh mint, chopped Optional add ins: mango, pickled ginger, edamame, toasted Rice Krispies Garnish: black and white sesame seeds
Directions: Mix together all dressing ingredients in a blender or mix well by hand. Toss together salad ingredients. Lightly dress salad. Garnish with sesame seeds. . Note: you can prepare salad a bit in advance, but only cut up avocado just prior to serving.
The tuna in this recipe is inspired by @bowlofdelicious seared tuna.
Ingredients: Tuna: 1 lb tuna, butterflied (can I use that term for fish?) if necessary so tuna is no more than 1.5” thick 2 tbsp soy sauce 1 tbsp honey 1 tbsp extra virgin olive oil 1-2 tbsp fresh ginger, minced 2 cloves garlic, minced 1/2 tsp salt Freshly ground pepper Sesame seeds (~ 1/2 cup) 2 green onions
Sushi salad: 1.5 cups uncooked sushi rice, cooked according to package directions 1/4 cup rice vinegar 3 tbsp sugar 1 tsp salt Grated carrots Grated purple cabbage Edamame beans 1 green onion, sliced Pickled ginger 1-2 avocados 1 sheet nori 1 cup Rice Krispies Spicy mayo (aka mayo mixed with sriracha hot sauce) Hoisin sauce
Directions: Mix together soy sauce, sesame oil, honey, garlic, ginger, salt and pepper. Pour over tuna and allow to marinate for about an hour. In the meantime, prepare sushi rice. Bring vinegar to a boil with sugar and salt, stirring until sugar is dissolved. Remove from heat and pour over rice. Mix in carrots, cabbage, edamame, green onions and pickled ginger to cooked rice. Preheat oven to 350°F. Toast Rice Krispies in the oven for about 5 minutes, until golden. Set aside. Remove fish from marinade and coat generously in sesame seeds (I place the sesame seeds in a bowl and dipped the tuna into the seeds on both sides). Top with green onions. Heat oil over medium high heat. Sear tuna for 1.5-2.5 minutes per side, depending on desired doneness. Allow tuna to cool for a few minutes and slice. In the meantime, mix Rice Krispies with a small amount of spicy mayo. Top sushi rice with tuna, Rice Krispies, avocado, additional spicy mayo and hoisin.
Ingredients: 1 eggplant, cut in half, scored and insides scooped out 1 tbsp oil Sea salt 2 tbsp Parmesan (optional) 1/2 cup raw quinoa, cooked according to package directions 1/4 cup pesto sauce (homemade or storebought)
Directions: Preheat oven to 425°F. Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes. Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like. Serve inside eggplant shell if desired. .
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!
Ingredients: 4 small sweet potatoes 3 tbsp extra virgin olive oil, divided 1 tbsp grapeseed oil 1 shallot 1/2 package @jacksgourmet facon (fake bacon), chopped 3 medjool dates, pitted 2 garlic cloves, minced 1 tbsp fresh rosemary 1 tbsp honey 1 tsp cinnamon 1/3 cup chopped pecans Salt and pepper
Directions: Preheat oven to 350°F. Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. . In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened. Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). . Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork.
The most delicious chickpeas in the world (courtesy of my friend Mindy): Ingredients: 1 tbsp grapeseed oil 1 can chickpeas, drained 1 tbsp smoky paprika 1 tbsp paprika 1/2 tsp salt 1/2 tsp cumin Freshly ground pepper 1/2 tbsp garlic powder 1/3 cup water 1/2 cup garlic oil (reserve from confit) Sauté chickpeas in oil over medium high heat and add all spices. Mix to coat well and sauté for a few minutes. Slowly add water and mix until incorporated. Remove from heat. Mix in garlic oil. Enjoy!
Babaganoush – for those of us who don’t have a gas stove Ingredients: 1 eggplant 2 tsp olive oil 3 tbsp tahini 1 clove garlic 1 tsp sea salt, divided 1 tsp cumin A few drops liquid smoke Juice of 1/4 lemon Freshly ground pepper 2 tbsp fresh parsley, chopped Directions: Pierce holes in eggplant all over with a fork. Drizzle with oil and 1/2 tsp salt. Broil for about 3 minutes per side, until nicely charred. Continue to bake at 350°F for about 30 minutes, until extremely easy to pierce with fork. Once eggplant cools, remove skin and discard. Mash eggplant with fork and mix with remaining ingredients (except parsley). If you prefer a smoother consistency, you can blend eggplant mixture using immersion blender. Top with parsley and enjoy! .
Tomato Garlic Confit Preheat oven to 350°F. In a small Pyrex, spread baby tomatoes and peeled garlic cloves in a single layer. Top with some fresh rosemary, sea salt and fresh ground pepper. Pour olive oil over the tomatoes and garlic, just to cover. Bake for about 1 hour.
This is a fast and delicious appetizer for any meal!
Ingredients: 2 cups green cabbage 200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped Tortilla chips Yellow mustard Everything but the bagel seasoning
Directions: Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated. Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel. Serve immediately. Alternatively, you can reheat meat mixture and top tortilla chips just before serving.
This is a great meat appetizer or finger food for a party!
Ingredients: 1 lb ground beef (or lamb) 1/2 eggplant, cubed 1/2 cauliflower, cut into small florets 1/2 can chickpeas, drained and dried 2 cloves garlic, minced 2 tbsp shawarma seasoning; divided 2 tbsp zaatar, divided 1 tsp sea salt 1/4 cup extra virgin olive oil Pepper to taste Pita chips (store bought or homemade) Humus Sliced olives if desired
Directions: Preheat oven to 400°F. Mix together 1 tbsp shawarma seasoning, 1 tbsp zaatar, salt, freshly ground pepper and oil. Spread vegetables on sheet pan and coat with mixture – if there is remaking oil mixture, reserve for pita chips (if you’re making them). Bake for about 30-40 minutes. . In the meantime, sauté garlic in some oil over medium heat. Add meat, making sure to break up into small pieces. Cook until starting to brown. Season with remaining shawarma seasoning, zaatar and pepper. Continue cooking until all meat is nicely browned. . Serve pita chips with humus and meat mixed with vegetables and olives. Top with tahini and zaatar. . To make your own pita chips, take store bought pita and open in half. Cut into triangles and brush each triangle with olive oil mixed with seasoning blend (I used the same mixture that I used for the vegetables). Bake at 325°F for about 10 minutes, depending on thickness of pita.
Salad: Spinach Tomatoes, sliced Sundried tomatoes, chopped Kalamata olives, chopped Marinated artichokes, chopped Chopped fresh basil Goat cheese or feta (optional) French fried onions or chopped walnuts for passover (optional)
This salad is deliciously flavorful. It can be enjoyed with or without cheese (the first time I made it was without cheese and it was still fabulous). All you have to do is mix the dressing ingredients and drizzle them over the salad prior to serving.
Ingredients: 1-340g package round wonton wrappers, thawed 1 tbsp cornstarch 1/2 lb minced meat 6-8 brown cremini mushrooms, washed and chopped 3 green onions, thinly sliced 2 garlic cloves, minced 1 tbsp fresh ginger, minced 1.5 tbsp soy sauce 1 tsp sesame oil Oil for frying . Peanut sauce: 2 tbsp peanut butter 1 tbsp each soy sauce, rice vinegar and honey Squirt of sriracha 1 tsp sesame oil Water to thin Garlic or ginger if desired
Directions: In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. Mix mushroom mixture with minced meat and sesame oil. In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. To make peanut sauce, just mix all ingredients together well. To serve, warm dumplings but do not warm sauce. Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned.
Erin Eats 