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.
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.
Ingredients: 1 fennel bulb, sliced 1 tbsp honey mustard 2 tbsp extra virgin olive oil Handful craisins Crushed terra chips . Directions: Mix together honey mustard and oil. Coat fennel. Garnish with craisins and crushed terra chips. . This salad can be made in advance, just add the terra chips when ready to serve.
Ingredients: 1 tbsp avocado oil 1 shallot, peeled and chopped 1 clove garlic, peeled and pressed through garlic press 1 cup chopped carrots (1/4 inch big) 3 cups riced cauliflower 1 cup cooked rice (optional) 1/2 cup frozen peas 2-3 tbsp soy sauce or GF tamari 2.5-3 oz thinly sliced gourmet salami 2 eggs, lightly beaten .
Directions: Sauté shallot, garlic and carrots in oil for about 2-3 minutes. Add 3 cups cauliflower rice, soy sauce, peas and salami. Cook for an additional 2 minutes before mixing in the rice. Mix to combine everything. Push rice mixture to one side of the pan, raise temperature and add eggs to empty side. Mix them so they break into little pieces while frying. Once egg is cooked, mix everything together and enjoy! . You can also broccoli, tofu, chicken, peppers, sausages etc.
Ingredients: ~2 lbs carrots, washed, peeled and dried well 1 tbsp maple syrup 2 tbsp extra virgin olive oil 1 tsp cinnamon 1/2 tsp sea salt .
Directions: Preheat oven to 375°F Spray a baking sheet with non stick cooking spray. Mix together maple syrup, oil, cinnamon and sea salt. Coat carrots with maple mixture and spread evenly on pan. Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done.
This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .
Ingredients: 1/2 eggplant, cubed 1/2 butternut squash, peeled and cubed small (1/4 inch) 1 zucchini, cubed 1/2 cauliflower, cut into small florets (washed and dried well) 1/2 shallot, minced 2 tbsp smoked paprika 1/2 tbsp sea salt 1/3 cup extra virgin olive oil
Directions: Preheat oven to 400°F. Spray 2 cooking sheets generously with cooking spray. On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. In a bowl, mix together shallot, smoked paprika, salt and oil. Spread 1/4 paprika mixture on each vegetable and mix to coat well. Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes.
Ingredients: 3-4 medium sweet potatoes, sliced into wedges 1 can chickpeas, drained, rinsed and dried 1 tbsp garam masala 1 tbsp curry 1 tsp turmeric or smoky turmeric 1/2 tsp sea salt 1 tbsp silan (date syrup) 1/4 cup extra virgin olive oil Freshly ground pepper. .
Directions: Preheat oven to 400°F Spread sweet potatoes and chickpeas in single layer on baking sheet. In a small bowl, mix together spices and oil. Drizzle over potatoes and chickpeas and mix well. Bake for 40 minutes. Reduce temperature to 250°F and roast for an additional 30 minutes.
6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size 1 tbsp smoky paprika 1 tsp sea salt Fresh ground pepper 3 tbsp extra virgin olive oil 2 tbsp silan (date syrup) . Preheat oven to 400°F. Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets. Bake for 15-20 minutes. Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn
Dressing: 1 tbsp @traderjoes chili lime seasoning or tagin seasoning 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Salad: Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw Dried blueberries or craisins Pomegranate seeds @shneidersusa French fried onions (put on after you dress the salad) . The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.
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 .
Erin Eats 