Spicy Harissa Olives

3 tbsp olive oil, divided 
1 clove garlic
2 cups green olives 
1/4-1/2 cup harissa 
1 tbsp pickled jalapeños or 1/2 regular jalapeño (seeds removed), chopped into tiny pieces 
1 preserved lemon, seeds removed, chopped into tiny pieces 
1/2 cup fresh parsley, chopped

Sauté garlic in 1 tbsp oil over medium heat. Add in olives and harissa. Mix well and allow to cook for a few minutes. Add jalapeño and lemon. Mix well to incorporate. Remove from heat. Once cooled, mix in parsley. 

Zaatar Marinated Eggplant

Pictured centre with olive dip and garlic confit

1 eggplant, sliced into 1/4 inch rounds
5 tbsp extra virgin olive oil, divided
1 tsp salt, divided
Zest 1/2 lemon
1 tbsp zaatar (I used @peregnaturalwhich is klp)
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp salt
Freshly ground pepper

Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant.
Place eggplant in a single layer on a large, greased baking sheet.
Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn)
Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.

Garlic Confit Chicken

This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking. 

Trio of Salatim

The most delicious chickpeas in the world (courtesy of my friend Mindy):
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. 

Babaganoush – for those of us who don’t have a gas stove 
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 
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.

Sweet Asian Tahini Eggplant

One of my best friends brought something similar to our house for a meal and we all gobbled it’s up. I had to recreate it with the ingredients I had on hand! I now make this recipe almost every week for Shabbat!
1 small eggplant, cubed
Juice 1/2 lemon
1 clove garlic
2 tbsp maple syrup
1 tbsp soy sauce or GF tamari
1 tbsp olive oil 
1 tbsp chopped ginger fresh 
Freshly ground pepper
Garnish with drizzle of tahini, silan and fresh mint .
Mix together lemon juice, garlic, maple syrup, soy sauce (or tamara), oil, ginger and pepper. Coat eggplant and spread on greased baking sheet. 
Bake at 400° for 30 minutes, tossing occasionally to brown all sides 
Garnish with drizzle of tahini, silan and fresh mint.

Golden Berry Tomato Confit

Cherry Tomatoes 
Golden berries 
A few sprigs fresh rosemary
4 cloves garlic
Extra virgin olive oil
Freshly ground pepper and sea salt .
Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit.
In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. 
Bake uncovered at 250°F for 2 hours.

Gingery Mushroom Chestnut Dip

1 medium sized onion, chopped
1 large package of cremini mushrooms, gills removed and sliced
2 cloves garlic, minced 
2 tbsp olive oil
1 tbsp soy sauce or tamari for gluten free 
1 tbsp miso
1 tbsp chopped fresh ginger (or more to taste)
1/4-1/3 cup roasted chestnuts 
Kosher salt and pepper to taste 

Sauté onion in oil on medium heat until they are softened and slowly turning golden brown. Add mushrooms and garlic. Continue to sauté until liquid has absorbed. Add in miso and soy sauce, and continue cooking until miso melts. Remove from heat and add chestnuts, salt and pepper. Purée with an immersion blender or food processor.