Tag: vegetables

Spicy Harissa Olives

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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. 

Broccoli Asparagus Soup

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Ingredients:
2 tbsp butter 
1 tbsp olive oil 
1 onion, chopped
2 shallots, chopped
2 cloves garlic, sliced
2 bunches of asparagus, washed and hard ends cut off
1 head broccoli, cut into florets and washed
1 tsp sea salt
1 tsp dried basil
Freshly ground pepper
1/3 cup grated Parmesan cheese


Directions:
Sauté onion and shallots in butter and oil until transparents and soft. 
Add in garlic cloves and sauté for an additional few minutes. 
Add in 2 bunches chopped asparagus and 1 head broccoli. 
Sauté for another minute or 2 with salt, pepper and dried basil. 
Cover with 6 cups water, bring to a boil and simmer for about 30 minutes. 
Allow to cool, purée then mix in grated Parmesan.

Zaatar Marinated Eggplant

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Pictured centre with olive dip and garlic confit

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.

Pesto Quinoa Eggplant Boats

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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)

Optional filling:
Sautéed spinach
Olives
Roasted broccoli
Sautéed mushrooms 
Roasted peppers 
Roasted asparagus
Sundried tomatoes 
Parmesan cheese 
Goat cheese


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. .


Note: you can omit the dairy in this recipe 

Zaatar Honey Sheet Pan Chicken

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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.

Carrot Spinach Mac & Cheese

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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!

Trio of Salatim

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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.

Rainbow Chili Lime Slaw

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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.

Honey Zaatar Roasted Carrots with Fennel and Purple Cabbage

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Ingredients:
~2 cups baby carrots
1/4 purple cabbage, sliced
1 fennel bulb, sliced
3 tbsp extra virgin olive oil
1 tbsp plus 1 tsp honey
1 tbsp Dijon mustard
1 tsp smoky paprika
1 tsp zaatar
1 tsp plus 1 pinch sea salt
Freshly ground pepper

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.

Israeli Stuffed Hasselback Eggplant .

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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.