Savory Pesto French Toast Casserole

5 cups cubed challah, packed 
7 eggs, beaten
3/4 cup milk (I used 3.25%)
2 cups grated mozzarella, divided 
1/4 cup Parmesan 
2 tbsp homemade or storebought pesto sauce

Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray. 
Spread cubed challah throughout the pan. 
Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture. 
Preheat oven to 350°F. 
Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese. 
Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.

Taco Baked Potatoes

We haven’t gone grocery shopping since the physical distancing measures have begun. Instead we’ve been ordering, but a lot of the products I had chosen aren’t in the order when I pick up. If I was in the store, I would just substitute, but instead, I have to be creative with what I have. I really wanted to just make quesadillas but it doesn’t work with no tortillas, so the taco baked potato was born and it is so delicious!!

4 medium russet potatoes 
Olive oil to drizzle on top 
Salt and pepper 
1 can black beans, drained, rinsed and dried 
1/2 cup crushed tomatoes (canned or fresh chopped up with juices)
2 tsp cumin
1 tsp chili lime seasoning (alternatively use some chili powder and lemon or lime zest)
1 tbsp paprika
1/2 tsp salt

Preheat oven to 425°F. 
Brush potatoes with olive oil, salt and pepper. Pierce holes all over them with a fork. 
Bake for 1 hour. 
In the meantime, prepare the bean mixture. Use a potato masher to mash beans, not too much, you should still see some whole beans and some should be mashed. 
Heat a bit of oil over medium heat. Add beans to pan and cook for a few minutes. Mix in tomatoes and cook until well incorporated. Add in spices, mix well and adjust to your liking. Cook for another 1-2 minutes. 
Once potatoes are removed from oven, allow to cool slightly. 
Slice potato in half, fill with bean mixture. 
Top however you’d like!

We topped with grated cheese and returned to the oven to allow the cheese to melt and then topped with homemade guacamole (mashed avocado, chili lime seasoning and lime juice). You can also add peppers, corn, olives, sour cream, red onion, cabbage etc 

Broccoli Asparagus Soup

2 tbsp butter 
1 tbsp olive oil 
1 onion, chopped
2 shallots, chopped
2 cloves garlic, sliced
2 bunches of asparagus, washed and hard ends cut off
1 head broccoli, cut into florets and washed
1 tsp sea salt
1 tsp dried basil
Freshly ground pepper
1/3 cup grated Parmesan cheese

Sauté onion and shallots in butter and oil until transparents and soft. 
Add in garlic cloves and sauté for an additional few minutes. 
Add in 2 bunches chopped asparagus and 1 head broccoli. 
Sauté for another minute or 2 with salt, pepper and dried basil. 
Cover with 6 cups water, bring to a boil and simmer for about 30 minutes. 
Allow to cool, purée then mix in grated Parmesan.

Cheesy Zucchini Quinoa Patties

1 cup cooked quinoa 
1 medium zucchini, grated and liquid squeezed out
1.5 cups grated cheese (I used a blend of mozzarella and cheddar)
2-3 eggs 
Salt and pepper
1 tsp smoky paprika 
1 tsp dried basil
1 tsp garlic 
1/4 cup Parmesan cheese 
Oil for frying (I used avocado)

Mix together all ingredients. Heat oil in frying pan. Form small patties. Fry until you see the edges browning. Flip GENTLY and fry the other side.

Pesto Quinoa Eggplant Boats

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)

Optional filling:
Sautéed spinach
Roasted broccoli
Sautéed mushrooms 
Roasted peppers 
Roasted asparagus
Sundried tomatoes 
Parmesan cheese 
Goat cheese

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. .

Note: you can omit the dairy in this recipe 

Potato Crust Pizza

2 cups peeled and grated (large holed grated) potatoes 
1/2 tsp salt 
Freshly ground pepper 
1/4 tsp garlic powder
1/4 tsp oregano 
1 tbsp Parmesan cheese 
1 egg, lightly beaten .

Toppings options include:
Marinara sauce
Pesto sauce 
Grated mozzarella or cheddar
Goat cheese or feta 
Sliced olives
Sundried tomatoes 
Etc etc etc

Preheat oven to 450°F. 
Once potato is grated, place into kitchen towel and squeeze out all the liquid. 
Mix potato with remaining ingredients. 
Place a piece of parchment onto a large cookie sheet and spray with non stick cooking spray. 
Form 8 small crusts, flattening as much as possible. 
Alternatively, form into 1 large crust (approximately 9 inches) but it will not be quite as crispy. 
Spray with additional non stick spray. 
Bake for about 15 minutes, until edges are nice and crispy. 
Remove from oven and top with whatever you’d like. (You can make this a fun family activity)
Bake for an additional 10 minutes, until cheese is nicely melted.

Passover Cheese & Spinach Crepes

5 eggs 
2 tbsp milk
2 tbsp almond flour
1/2 cup each goat cheese, cottage cheese and grated cheddar cheese 
1/4 cup marinara sauce
120 grams frozen spinach, defrosted and liquid squeezed out 
1 tbsp basil
Freshly ground pepper 
Additional grated cheese to top

Preheat oven to 350°F. 
Whisk together eggs, milk and almond flour until well incorporated. 
Grease pan with butter or oil. Heat over medium-high heat. Once warm, pour a small amount of egg mixture onto pan and swirl around to coat entire pan. Pour back any excess into the bowl of egg mixture. Once set, flip and cook for about 20 seconds on the other side. Remove from heat and continue with the next crepe. 
While crepes are cooking, mix together remaining ingredients. 
Divide cheese mixture in amongst crepes, placing in the center of each crepe. Fold up crepes by folding in both ends and then rolling up (see highlights if this is unclear). Place in an oven safe pan, sprinkle on some more grated cheese and bake uncovered for about 10 minutes until cheese is melted. Enjoy!

Yields 5-6 crepes

Strawberry Apple Oat Breakfast Muffins

3/4 cup whole wheat flour
1 cup rolled oats 
1.5 tsp baking powder 
1/2 tsp baking soda 
1 tsp cinnamon 
Pinch of salt
2 tbsp unsweetened coconut 
1 tbsp chia seeds 
1 cup peeled and grated apple (it was 2 small apples for me)
1 cup sliced strawberries 
1/4 cup avocado oil
1/3 cup maple syrup 
2 eggs, beaten
1/2 cup plain Greek yogurt 
1/2 cup applesauce 
1 tsp vanilla 
1-2 tbsp maple flakes .
Preheat oven to 350°F.

In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. .
Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). .
Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).

Sheet Pan Sausages and Cauliflower

On 1 sheet pan, I placed sweet potato cubed small. I coated it with olive oil, smoked paprika, some sea salt and 1 clove of garlic. I put in the oven at 350° for about 20 minutes before adding my next sheet pan to the oven…
Next sheet pan – 3 or 4 slices sausages (i used @the_tofurky_company brand), baby carrots cut in half, cauliflower cut into small florets, 1 can of white beans drained (or chickpeas or lentils). Coat it all with the same as above – olive oil, smoked paprika, sea salt and 1 clove garlic.
Continue roasting for another 20 minutes or so.
To serve – my kids ate as is.
The adults ate it over a bed of quinoa, topped with freshly grated Parmesan (omit if vegan), tahini, zaatar and lots of fresh basil and parsley.

Carrot Spinach Mac & Cheese

1-500 g box macaroni, cooked according to package directions
4 carrots, peeled and chopped 
60 g frozen spinach, defrosted and liquid squeezed out 
3 tbsp butter
3 tbsp flour 
1.5 cups 3% milk
1/2 tsp salt
Freshly ground pepper
1 cup grated mozzarella 
1 cup grated smoked Gouda 
2 tbsp Parmesan cheese
Boil carrots until very soft. Drain and mash. Set aside. 
Meanwhile, in a large saucepan, melt butter over medium-low heat. Mix in flour. Pour in small amount of milk, and mix with flour mixture until incorporated well and thick. Next add salt, pepper and cheeses. 
Remove from heat. Mix in vegetables and finally mix with noodles. .
This recipe is incredibly freezer friendly!