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. 

Sweet & Smoky Garlic Strip Steak

2 tbsp instant coffee grounds
1 tbsp Smoky paprika
2 garlic cloves, minced 
1 tbsp fresh rosemary 
1 tbsp honey
1 tsp salt 
Freshly ground pepper 
3 tbsp extra virgin olive oil 
4 strip steaks, approximately 2 lbs

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. 

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.


2 medium eggplants
3 tbsp lemon juice
3 + 4 tbsp extra virgin olive oil
5 garlic cloves, divided
1 shallot, peeled and chopped
3 tsp cumin, divided
1 large Spanish onion, chopped
2 inch piece of ginger, peeled and minced
2 lbs minced beef or veal or lamb
1/4 cup fresh parsley, chopped
2 tsp smoky paprika
2 tsp cinnamon
1 tsp cayenne pepper
1 tbsp curry powder
1/4 cup tomato purée or tomato sauce (I used @tuscaninifoods crushed tomatoes thanks to @kosherdotcom )
Salt and pepper
2 eggs
1 tbsp potato starch or flour

Preheat oven to 450°F.
Slice eggplant into 1/4 inch rounds. Brush lightly with oil, salt and pepper. Bake until nicely browned. Flip and bake until second side is also browned (not burnt). Marinate in mixture lemon juice, 3 tbsp olive oil, 2 cloves minced garlic, shallot and 1 tsp cumin for at least an hour and up to 1 day. .
Sauté onion, remaining garlic and ginger over medium heat until soft.
Add meat, parsley, remaining cumin, smoky paprika, cinnamon, cayenne, curry, salt and pepper. Cook over medium heat until meat is just cooked through. Add tomato and cook for an additional 10 minutes. .
Preheat oven to 350°F
Assemble moussaka – spread meat mixture in a 9×12 Pyrex. Remove eggplant from marinade and spread over eggplant.
Beat 2 eggs with flour or potato starch and drizzle mixture over eggplant.
Bake for 20 minutes covered and 15 minutes uncovered.

This freezes well.

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.

Marbled Chocolate Pecan Meringues

Not everything goes as planned. These meringues were inspired by the “hazelnut chocolate meringue cake” recipe from @foodandwine (which looks incredible and i highly recommend you making it if you have the ingredients) – I was going to make a coconut whip cream as topping, but the coconut cream had a bad taste. I next tried making vanilla pudding with coconut milk and it wouldn’t whip up. They’re still delicious without the topping though so we’re just going to enjoy them as is. Our Seder also is not going to be what we expected and we’ll miss our extended family around our table. But we will make the best of it and enjoy our intimate Seder and hope that next year, we are surrounded by a busy table with our loved ones. Wishing everyone who celebrates a happy and healthy Passover .
1.5 cups pecans
3/4 cup chocolate chips 
6 egg whites, at room temperature 
Pinch of salt
1.5 cups white sugar
2 tsp vanilla extract 
1 tsp vinegar .
Preheat oven to 350°F. 
Place a large metal mixing bowl and metal beaters from electric whisk into freezer. 
Roast pecans for 10 minutes. Removed from oven, reduce oven temperature to 225°F and chop into small pieces (I pulsed in a food processor). In the meantime, melt chocolate chips in double boiler. 
While chocolate is melting, remove bowl and whisk from freezer. Place egg whites in bowl and start beating at medium-high speed until soft peaks form. Slowly add sugar, while continuing to beat until peaks get stiff. Next add vanilla and vinegar, continuing to beat. 
Stop beating and gently fold in nuts and melted chocolate (pour down the sides of the bowl). Fill meringue mixture gently into a ziploc bag and pipe into individual meringues onto parchment lined baking sheet. In this picture, the meringues don’t have high peaks because I wanted to fill them but since that didn’t work, I would try to make them nice and tall! 
Bake for 1.5 hours. Turn off oven and leave them for a few hours (I left them overnight) without opening the oven. .
Tips for meringues ** make sure bowl and whisks are perfectly clean and cold
** not even a drop of yolk should be in the white

Passover Schnitzel – 2 ways

1 bag @heavenandearthfoods plantain croutons, crushed well (not in a processor, put them in a ziploc bag and crush them)
1 tbsp fresh rosemary
1 tsp smoky paprika
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground pepper
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”
*note – you can add almond flour to the crumb mixture to make the crumb mixture go a bit further.

Coconut Schnitzel:
3/4 cup almond flour
1/4 cup shredded coconut
1 tbsp dried basil
1 egg, beaten
2 boneless, skinless chicken breasts, cut into cutlets or “fingers”

Directions (for both recipes):
Mix together all ingredients except egg and chicken.
Dip each piece of chicken into egg and then crumb mixture (allowing remaining egg to drop off prior to crumb mixture). Fry in oil!

Thank you to @kosherdotcom for sending the fabulous croutons!

Cinnamon Coconut Cookies

1 egg
1/3 cup coconut oil
1/3 cup plus 2 tbsp brown sugar 
1 tsp vanilla 
1 cup almond flour 
1 1/2 tsp cinnamon, divided
1 tsp baking powder
Pinch of salt 
2 tbsp shredded coconut

In a bowl, mix together egg, melted coconut oil, 1/3 cup brown sugar, vanilla. Next mix in almond flour, 1/2 tsp cinnamon, baking powder and salt. 
Refrigerate for about an hour. 
Mix together 2 tbsp brown sugar, 1 tsp cinnamon and 2 tbsp coconut. 
Form dough into balls (about 1 inch diameter) and roll into coconut mixture. Place on parchment lined baking sheet, making sure to leave room for the balls to flatten in the oven. 
Return to fridge for 15-20 minutes. 
Preheat oven to 350°F. 
Bake cookies for 10-12 minutes
Yields about 14 cookies.

Roasted Root Vegetables

1-1 lb box of rainbow carrots, washed and peeled
1 medium sized sweet potato, cut into wedges 
1 medium sized Idaho or russet potato cut into wedges 
1 clove garlic, minced
1 tbsp paprika
1 tbsp honey 
1/2 tsp sea salt 
1/2 tsp cinnamon
1 tbsp freshly grated ginger 
2 tbsp extra virgin olive oil

Preheat oven to 375°F. 
Spread vegetables over parchment lines baking sheet. 
Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. 
Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.

Sweet Potato and Dried Cranberry Quinoa

1 onion 
1 tbsp avocado oil
2 tbsp white wine 
1 cup quinoa 
1 large or 2 small sweet potatoes, cubed (potato could be peeled or not)
3 tbsp extra virgin olive oil, divided 
1/2 tsp cinnamon 
3/4 tsp sea salt, divided
Freshly ground pepper 
1/2 cup craisins
1 cup fresh parsley, chopped
1/2 cup pecans, chopped 
Zest of 1/2 lemon
1-2 cloves garlic, minced
1 tbsp honey

In a medium sized pot/pan with a lid, sauté onion in avocado oil over medium heat until onions are translucent and turning golden brown. Add wine and deglaze pan. Add quinoa and mix well with onions. Add 2 cups water and cook quinoa according bro package directions. 
In the meantime, preheat oven to 400°F. Drizzle sweet potatoes with 1 tbsp oil, salt, pepper and 1/4 tsp cinnamon. Roast for about 20-30 minutes, until soft. 
Mix together remaining oil, lemon zest, remaining cinnamon, 1/2 tsp salt, honey, garlic and pepper. 
Assemble quinoa – mix quinoa with sweet potatoes, cranberries, parsley and chopped pecans. Top with dressing.