Ingredients: Spinach Red cabbage, sliced Green cabbage, sliced Golden berries (alternatively use tomatoes) Craisins Avocado Chopped fresh mint @heavenandearthfoods veggie sticks (thanks @kosherdotcom ) . Dressing (2 options): Option 1: 1 tbsp @traderjoes chili lime seasoning or @tagin 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Option 2 (good for Passover): Zest and juice of 1 lime 1 tsp chili powder 1 tbsp white wine vinegar 1/3 cup extra virgin olive oil 1 tsp sea salt Freshly ground pepper 1.5 tbsp honey 1 clove garlic, minced . Assemble all salad ingredients except veggie sticks. Top with dressing. Garnish with veggies sticks.
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.
I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. . Ingredients (as per Rice Krispie treat box) 1/4 cup margarine or butter 40 regular size marshmallow 1/2 tsp vanilla 6 cups rice krispies (choose GF ones if needed) . Filling options: Peanut butter Lotus spread Nutella (or dairy free version) Marshmallow fluff (for the Rice Krispie treat purists) Etc . Topping options: Melted chocolate Sprinkles Melted lotus butter Crumbled lotus cookies Etc . Method saved in highlights under “🔺Rice Krispies” I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. Add desired filling (about 1 tsp) and good into hamentaschen shape. Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. Enjoy!
Don’t be scared off by how elegant this dish looks, it’s actually quite easy to make
Ingredients: 1 medium sized eggplant 1 tbsp zaatar (I used from @all_shuk_up – it’s fabulous and not sponsored) 2 tbsp extra virgin olive oil 1 tsp smoky paprika 1 tsp salt Freshly ground pepper Drizzle of lemon juice . Stuffing: 1/4 cup babaganoush 1/2 cup chickpeas 1/4 cup each sliced olives and chopped cooked beets 2 tbsp chopped fresh parsley
Garnish: Tahini (I used @mightysesamecosqueezable tahini thanks to @kosherdotcom ) Zaatar Additional parsley Humus (omit for passover)
Directions: Preheat oven to 400°F. Slice eggplant almost all the way through into 1/4” slices (you can place chopsticks on either side of the eggplant to avoid cutting all the way through). Mix together zaatar, oil, paprika, salt and pepper. Brush scantly onto eggplant, on all slices. Bake on greased baking sheet for 30 minutes. In the meantime, prepare stuffing, by mixing all ingredients together. When ready to serve, carefully place eggplant on serving dish. Separate each eggplant slice and fill each opening with some of the stuffing. Spread some humus on platter. Drizzle with tahini, sprinkle with zaatar and parsley. . The eggplant can be cooked and the rest of the dish can be assembled at a later time. You can add shawarma chicken or a sautéed meat blend to the plate, to make a more substantial meal. For Passover, omit the humus and serve with babaganoush instead.
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.
I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.
Instructions: 1 whole challah dough or 1 pizza dough, defrosted (~20 oz) 1.5 cups crumbled halva 3 tbsp brown sugar 3 tsp vanilla 2 tsp cinnamon 3/4 cup chopped pecans 2 tsp silan
Directions: Preheat oven to 350°F. Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging) Mix together halva, brown sugar, vanilla, cinnamon and pecans. . Thank you to @naomi_tgis for teaching me how to do this. Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form 2 even skinnier ropes and twist them together. Brush exposed dough with silan. Bake for about 30 minutes.
I preferred challah dough but the pizza dough was much easier to work with.
Ingredients: ~ 40-50 baby potatoes (sorry I forgot to weigh) 1 tbsp nutritional yeast (omit for passover) 1 tbsp smoky paprika 2 tbsp chopped fresh rosemary 1 tsp sea salt Freshly ground pepper 1/2 cup extra virgin olive oil .
Directions: Preheat oven to 425°F. Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain. Mix together all the spices and oil. Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes. Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp!
These probably taste nothing like the real deal but I have no idea and it was definitely gyros inspired. . 1-8oz package of tempeh (unflavored), sliced in 1/4” slices 2 tbsp greek seasoning blend (see previous post) 2 tbsp extra virgin olive oil Naan rounds Tomatoes Cucumber Kalamata olives Spinach . Sauce: Tzaziki Greek yogurt (Greek yogurt, cucumber, garlic) mixed with lemon juice and a sprinkle of Greek seasoning . Mix together oil and Greek seasoning, coat tempeh. Allow to marinate for about an hour if possible. Grill tempeh on both sides until a nice crust forms. In the meantime, warm naan. Spread sauce on naan. Top with spinach, sliced tomatoes, sliced cucumbers, kalamata olives and tempeh. . Enjoy! .
Dressing: 2 tbsp peanut butter (I did not use a natural brand – if you do, you may have to add extra maple syrup for sweetness) 1 tbsp maple syrup or honey 1 tbsp soy sauce or GF tamari 1/2 cup extra virgin olive oil 1 tsp sesame oil Juice of 1/2 a lemon 1 tsp freshly grated ginger Squirt of Sriracha hot sauce Salt & freshly ground pepper to taste . Salad: Kale Snow peas Fresh mint Peanuts . Blend dressing ingredients. Coat kale with dressing and gently massage it in. Top with snow peas, chopped fresh mint and peanuts.
Inspired by 2 of my favorite potato recipes in @kimkushnercuisine ‘s The Modern Menu, these potatoes are absolutely addictive – even my picky kids love them. .
Ingredients: 2 large sweet potatoes, washed well and cut into wedges 3 russet potatoes, washed well and cut into wedges 6 garlic cloves, unpeeled 2 tbsp smoky paprika 1 tbsp sea salt, divided 1/4 cup extra virgin olive oil .
Directions: Preheat oven to 400°F Mix together paprika, 3/4 tbsp salt and oil. Coat potatoes and garlic cloves with this mixtures. Spread evenly on greased baking sheet. Bake for 40 minutes. Reduce temperature to 300°F and bake for an additional hour. Remove from oven and top with remaining salt.
Erin Eats 