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.
This recipe is inspired by @skinnytasteand the delicious Peruvian chicken on her website!
Ingredients: 1 cup beer 1/4 cup rice vinegar 1/3 cup lemon juice 4 tsp cumin 4 garlic cloves, minced 2 tbsp honey 1-2 tbsp fresh basil (or mint, parsley or cilantro), chopped 2 whole chickens, spatchcocked Smoky paprika
Dipping sauce: 2 whole avocados 2 tbsp mayo Juice 1/2 lemon 1/2 tsp cumin 1 tbsp sriracha hot sauce (to taste) 1 tbsp basil Salt and pepper
Directions: Mix together all ingredients from beer to basil to create a marinate. Place chicken in a large ziploc bag and pour marinade over chicken. Let marinate overnight. I made sure to flip the bag over before I went to sleep and again right when I woke up to be sure both sides of chicken get to sit in the marinade. Preheat oven to 425°F. Remove chicken from marinade (I tried my best to scoop out all the garlic and herbs) and place on baking sheet, skin side up. Sprinkle generously with smoky paprika. Bake uncovered for about 45 minutes. Test for doneness with meat thermometer. In the meantime, prepare the dipping sauce, by mixing together all the ingredients.
Directions: Mix together all ingredients, except steaks, to form a paste. Spread on steaks on both sides. Allow to marinate for a few hours. Heat some oil in a skillet or grill pan over medium-high heat. Grill for 3-4 minutes per side.
Ingredients: 15 baby potatoes, washed and carefully sliced “hasselback” 1 tbsp fresh rosemary, chopped 1 tbsp paprika 1 tsp sea salt Freshly ground pepper 2 tbsp garlic confit 1 tbsp extra virgin olive oil OR 2 cloves garlic and 2 tbsp extra virgin olive oil .
Directions Preheat oven to 400°F. Place potatoes on greased baking sheet, hasselback side up. Mix together rosemary, paprika, salt, pepper, confit and oil. Brush about half of mixture onto potatoes. It will not easily go in between hasselback openings but don’t force it. Bake for 15-20 minutes – at this point the potatoes should have opened more. Brush additional oil mixture onto potatoes, trying to get into hasselback openings this time. Bake for another 20 minutes until crisp
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. .
Ingredients: 2 boneless skinless chicken breasts, cut into cutlets 1 tbsp smoky paprika 1 tsp cumin 2 tbsp fresh parsley, chopped Zest 1 lemon 2-3 tbsp extra virgin olive oil Salt and pepper Oil to grill
Directions: Mix together all ingredients for marinade and coat chicken. Allow to marinate for about an hour. Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .
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!
Ingredients: 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
Directions: 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.
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.
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.
Erin Eats 