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.
Ingredients: 1 frozen, raw challah, defrosted completely (cover it as it defrosts) 1/3 cup coconut oil or margarine, melted 1/3 cup chocolate chips 1/3 cup crumbled halva 1/3 cup chopped pecans 1 tsp vanilla 2 tbsp brown sugar plus more to sprinkle on top 1 tsp cinnamon plus more to sprinkle on top
Directions: Preheat oven to 350°F. Tear off pieces of challah and roll into balls (about the size of a golf ball). Mix together chocolate chips, halva, pecans, vanilla, brown sugar and cinnamon. Take 1/3 of mixture and distribute evenly at the bottom of a greased loaf pan. Coat each challah ball with coconut oil or margarine. Place half of balls in single layer at the bottom of the pan. Top with 1/3 of chocolate halva mixture. Top with remaining balls and finally remaining mixture. Sprinkle with additional brown sugar and cinnamon. Bake for about 30 minutes, until nicely browned on top.
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 is a great meat appetizer or finger food for a party!
Ingredients: 1 lb ground beef (or lamb) 1/2 eggplant, cubed 1/2 cauliflower, cut into small florets 1/2 can chickpeas, drained and dried 2 cloves garlic, minced 2 tbsp shawarma seasoning; divided 2 tbsp zaatar, divided 1 tsp sea salt 1/4 cup extra virgin olive oil Pepper to taste Pita chips (store bought or homemade) Humus Sliced olives if desired
Directions: Preheat oven to 400°F. Mix together 1 tbsp shawarma seasoning, 1 tbsp zaatar, salt, freshly ground pepper and oil. Spread vegetables on sheet pan and coat with mixture – if there is remaking oil mixture, reserve for pita chips (if you’re making them). Bake for about 30-40 minutes. . In the meantime, sauté garlic in some oil over medium heat. Add meat, making sure to break up into small pieces. Cook until starting to brown. Season with remaining shawarma seasoning, zaatar and pepper. Continue cooking until all meat is nicely browned. . Serve pita chips with humus and meat mixed with vegetables and olives. Top with tahini and zaatar. . To make your own pita chips, take store bought pita and open in half. Cut into triangles and brush each triangle with olive oil mixed with seasoning blend (I used the same mixture that I used for the vegetables). Bake at 325°F for about 10 minutes, depending on thickness of pita.
1 large butternut squash or 2 small ones 2 tbsp avocado or grape seed oil 1 leek, white part only, sliced thinly 1/2 cup grated carrots 1/2 tsp cinnamon 4 medjool dates, pitted and chopped 1 Apple, peeled, cored and chopped 2 fresh figs, chopped 1 long spring fresh rosemary, chopped 2 tbsp honey 4 tbsp extra virgin olive oil, divided Pomegranate seeds for garnish . Preheat oven to 400°F . For hasselback squash, peel squash. Do not peel for stuffed squash. Cut squash in half and remove seeds. Brush with 1 tbsp olive oil, salt and pepper. Roast for 20 minutes, flesh side down. In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. . Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. . For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. . For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. . Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. To make this a full meal, add some sliced sausages to the leek mixture. . Garnish with pomegranate seeds .
The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! . Dressing: 1/3 cup balsamic 1 cup extra virgin olive oil 1 large clove garlic 1 tbsp silan 1 tbsp Dijon Salt and pepper . Salad: Kale Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes) Pomegranate seeds Apple chips Grated carrots Medjool Dates, chopped Goat cheese if dairy (optional)
This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. . 2 whole chickens, spatchcocked 2 cups pomegranate syrup or silan 2 cups red wine 8 cloves garlic, pressed through a garlic press 1/4 cup mint, chopped Freshly ground pepper . Zest of 1 lemon 2 tbsp pomegranate seeds 1-2 tbsp extra virgin olive oil 2 tbsp chopped fresh mint . Garnish – mint and pomegranate seeds . Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. . Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes. Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken. Bake for 20 minutes, until nicely browned. Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through. Garnish with pomegranate seeds and mint. Serve boiled down marinade alongside chicken as a dipping sauce. This chicken does not freeze well. . @faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!
~3 lb beef brisket, patted dry 1/2 Tbsp dry mustard (omit for Passover) zest of 1 lemon lots of freshly ground pepper 1 tsp salt 1 Tbsp soy sauce 2 Tbsp extra virgin olive oil, divided handful of fresh rosemary and thyme 5 cloves garlic, minecd 2 onions, thinly slices 2 boxes mushrooms ( I used portobello and cremini) 2 cups chicken broth 1.5 cups red wine a few more rosemary sprigs 1 tbsp tomato paste 2 bay leaves . Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic. Spread on brisket and let marinate for about an hour. Preheat oven to 325F. Sear brisket on both sides on high heat for a few minutes per side. At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. Sauté mushrooms in remaining oil. In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. Top with mushrooms. Bake covered for about 3 hours. Allow to cool and slice thinly against the grain.
At 3pm on Friday afternoon, I realized I had 4 packages of deli meat in my fridge – smoked turkey, 2 packages of pastrami and honey glazed turkey. I grabbed some puff dough from my freezer, hoping it would defrost fast enough. Thankfully it did because this deli roll was delicious. Like any deli roll, I spread the puff dough lightly with mustard (both regular and Dijon) and spread on the deli slices. I then sliced some stuffed green manzanilla olives and lined them up along the edge of the puff dough, where you start rolling from. I rolled up the deli roll, brushed with 1 beaten egg and topped with @traderjoeseverything but the bagel seasoning. Baked at 375°F for about 30 minutes (until the top is nicely browned). I served it with mustard on the side. Hope you enjoy as much as we did!