Ingredients: 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
Directions: 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.
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: 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 .
Ingredients: 1 tbsp zaatar 1-2 cloves garlic 1 tbsp honey 1 tbsp Dijon mustard 1/4 cup extra virgin olive oil Salt and pepper 2 handfuls of baby carrots, washed and dried 2 boneless, skinless chicken breasts, cut into strips 1/4 purple cabbage, shredded 1 head fennel, sliced
Directions: Preheat oven to 400°F Mix together zaatar, garlic, honey, Dijon, oil, salt and pepper. Spread baby carrots on a sheet pan. Pour approximately 1/3 of zaatar mixture onto carrots, coating them well. Roast for 20-25 minutes, until softening. Remove from oven and add chicken, fennel and cabbage to the tray. Coat with remaining oil mixture and mix everything well. Bake for an additional 15-20 minutes. Check chicken for doneness with meat thermometer.
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.
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!
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.
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!
This recipe is quick & easy and kosher for Passoverbut delicious any time of year!
Ingredients: 2 salmon filets 1/4 cup pesto sauce (store bought or homemade) 2 tbsp extra virgin olive oil Purple cabbage (not from a bag) cut into small pieces Broccoli, cut into small florets 1 small sweet potato, cut into teeny tiny cubes Handful of cherry tomatoes @heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)
Preheat oven to 400°F. Spread half of pesto into salmon. Add oil to remaining pesto and use it to coat vegetables well. Spread vegetables around salmon. Top salmon with veggie sticks. Bake for about 15 minutes. . . Enjoy!
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.
Erin Eats 