I used broccoli, asparagus and snap peas for this recipe. You can also use brussel sprouts and green beans. . Preheat oven to 400°F. Season vegetables with some olive oil, salt, pepper (I also used Trader Joe’s everything but the bagel seasoning). Roast your green vegetables – I roasted the broccoli for 20 minutes and asparagus and snap peas for 10 minutes. . In the meantime, mix together: 1 tbsp tahini 1 tbsp miso paste 1 tbsp chopped fresh mint 1 tsp chopped fresh ginger Juice of 1/2 lemon Water to thin . Serve vegetables topped with sauce. Garnish with toasted sesame seeds
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.
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!
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
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 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!!
This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. . I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. . In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company . Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. . Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) . Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.
Ingredients: 2 tbsp @traderjoes coffee rub (or see below for homemade option, which can be used for Passover) 2 tbsp olive oil Zest of 1 lemon 1 large sprig rosemary, leaves removed and chopped 1 tsp maple syrup 4 deboned chicken thighs (I used breasts cut lengthwise when I made this but the thighs were better)
Directions: Mix all marinade ingredients together and coat chicken well. Let it marinate for about 1 hour (no big deal if you miss this step). Grill on hot grill for about 5 minutes per side – you can also make this in a grill pan. For those of you who don’t have access to @traderjoes coffee rub, @cookingwithtantrums has a recipe for coffee rub – make this in large quantities, you’ll use it often. https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/
I had half a roll of polenta to use and I made this on a whim – definitely a keeper. Delicious as a side dish (if dairy, add some goat cheese or Parmesan)
1 roll of polenta, sliced in 1/4” rounds 2 shallots, peeled and diced 4 sundried tomatoes (in oil) cut into small pieces Pesto (homemade or store bought)
Sauté shallots for a few minutes on medium heat in a bit of extra virgin olive oil. Once they start becoming transparent, add in sundried tomatoes and polenta slices (they shouldn’t overlap). Sauté a few minutes per side until lightly browned. (You can do this in batches if needed) Serve topped with a drizzle of pesto and some goat cheese or Parmesan if you’d like. If you’d like to make your own pesto, in a blender mix a large handful of basil with 1 tbsp pine nuts, 1/4 cup extra virgin olive oil (plus more if you want it smoother), 1 clove garlic, salt and pepper.
This salad is all about variety and what you have on hand – it’s so easy to swap ingredients. The key is this incredible salad dressing that brings it to the next level. Dressing: 1/2 cup extra virgin olive oil Juice of 1 lemon 2 tbsp @heavenandearthfoods beet juice 2 tbsp silan (date syrup) 2 tbsp zaatar 1-2 cloves garlic Freshly ground pepper and salt Salad (sorry, no specific amounts) Spinach (or kale) Quinoa Green cabbage Roasted squash (or sweet potato) Mango Beets Avocado Craisins Blueberries Candied pecans (or pumpkin seeds) Chopped fresh mint Goat cheese (optional)
Erin Eats 