The magic of this recipe is the cooking method, not the seasoning. Here I posted a basic version but you can jazz it up with whatever you’d like!
Ingredients: 3 medium potatoes and/or sweet potatoes, cut into fries that are 1/2” thick 1 tbsp smoky paprika 1.5 tsp sea salt, divided 1/2 cup plus 2 tbsp extra virgin olive oil
Directions: Pour 1/3-1/2 cup oil onto a metal baking sheet – it’s should cover the entire bottom of the pan in a single layer. Place in oven, preferably on rack that can slide out of the oven. Preheat oven to 400°F. In a small bowl, mix together 2 tbsp oil, paprika and 1 tsp sea salt. Coat potatoes with mixture. Once oven is preheated, carefully open the door and slide tray out, place 1 potato onto the tray – if it sizzles, it’s ready. Add remaining potatoes to the tray in a single layer. Bake for about 25 minutes, flip and bake for an additional 20 minutes, until crispy on the outside and soft on the inside. Remove from oven and immediately season with remaining sea salt. Enjoy!
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.
Ingredients: 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
Directions: 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.
Ingredients: 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
Directions: 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.
Ingredients: 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
Directions 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.
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. .
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.
Directions: Preheat oven to 400°F Mix together oil, 1 tbsp honey, Dijon, paprika, zaatar, 1 tsp salt and pepper. Spread 1/2 mixture onto carrots. Roast for about 25 minutes on greased baking sheet. Add fennel and purple cabbage to the pan and coat with remaining honey Dijon mixture. Try to ensure that vegetables in pan aren’t overlapping and roast for an additional 20-25 minutes, until fork pierces carrots easily with fork. Remove from oven and immediately drizzle with remaining honey and salt.
Ingredients: 2 lbs rainbow carrots, peeled, washed and dried well 2 tbsp extra virgin olive oil 1 tbsp silan (date syrup, you can use maple syrup or honey alternatively) 1 tsp dijon mustard 1 tbsp zaatar 2 tsp chopped fresh rosemary (optional) 1 tsp sea salt Freshly ground pepper
Directions: Preheat oven to 375°F. Mix together all ingredients and coat on carrots. Spread on baking sheet (I lined with parchment but probably best to use non stick cooking spray for improved caramelization). Roast for about 45 minutes, turning halfway through, until all carrots are soft and a fork can easily go through.