Simple – Healthy – Creative – Kosher
Ingredients:
1 fennel bulb, sliced
1 tbsp honey mustard
2 tbsp extra virgin olive oil
Handful craisins
Crushed terra chips
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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:
2 tbsp miso
1 tbsp freshly grated ginger
1 tbsp soy sauce or GF tamari
1 tbsp maple syrup
1 tsp sesame oil
Sesame seeds for garnish
2 tbsp extra virgin olive oil
Salmon filet for 2 people
1 head of broccoli
1-8oz box mushrooms (optional)
1/4 red cabbage, chopped (optional)
Rice paper wrappers
For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil
Directions:
This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps.
Preheat oven to 400°F.
Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable.
Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables.
Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps.
Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). .
For rice paper wraps, see highlights for detailed instructions.
Make an extra portion of your miso sauce to use for dipping.
Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.
Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates
1/4 cup craisins
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .
Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix.
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top.
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal).
Ingredients:
1.5-2 cups semisweet chocolate chips
1/3 cup cookie butter (I use @lotusbiscoff )
1 cup mini marshmallows
1/2 cup broken up lotus cookies or graham crackers .
Directions:
In a double boiler, melt chocolate. Once melted, mix in cookie butter until incorporated and remove from heat.
Allow to cool slightly (so marshmallows don’t melt) and mix in marshmallows and cookies.
Spoon into parchment lined mini muffin tin (or scoop little clusters onto parchment lined baking sheet). Refrigerate until set.
Yields about 20
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.
Naan bread
Spinach
Marinated artichokes, sliced
Olives, sliced
Mozzarella cheese
Sundried tomatoes
Baby tomatoes
Vegetarian hot dogs (I used @yvesveggiecuisine kale and caramelized onion)
Balsamic glaze (I used @tuscaninifoods )
Zaatar
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Preheat oven to 400°F.
Spread a bit of spinach over naan bread. Top with mixture of artichokes, olives, cheese, tomatoes and vegetarian hot dogs.
Bake for about 10 minutes, until spinach has wilted and cheese has melted.
Garnish with zaatar and drizzle on balsamic glaze.
Ingredients:
2 medium zucchinis, grated and liquid squeezed out
3 bananas, mashed
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil
1.5 tsp vanilla
2 eggs
1.5 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)
Directions:
Preheat oven to 350°F.
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins.
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon.
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.
These can be served in a bun with cheese and any other staples you’d like or over kale as pictured.
Ingredients:
1-15oz can lentils, drained and rinsed
1/2-15oz can black beans, drained and rinsed
60 oz frozen spinach, defrosted and liquid squeezed out
1/2 cup grated cheddar cheese
1/2 cup grated carrots
1 clove garlic, pressed
1 egg
1 tbsp chopped fresh basil
1/2 tbsp taco seasoning
~ 1/2 cup panko breadcrumbs or crushed rice chex cereal for GF
Grapeseed oil if frying (approximately 2 tbsp)
Directions:
In a medium bowl, mix together lentils, beans, spinach, cheese, carrots and garlic. Mash with potato masher until well incorporated but some bean pieces are still visible.
Mix in egg, basil and taco seasoning.
Roll about 1.5-2 tbsp of mixture into balls and roll to coat with panko. Flatten gently to form a patty. .
If frying, add oil to pan at medium-high heat and wait for it to heat up (I check by dropping a small piece of food on the pan – it’s ready for frying when it sizzles). Fry until lightly brown, flip and repeat on other side. .
If baking, preheat oven to 400°F. Place patties on greased baking sheet and liberally spray them on top with additional cooking spray. Bake for 10 minutes, carefully flip and bake for an additional 5 minutes. .
If serving in a bun – you know what to do!
If serving as pictured, spread patties onto kale with some corn kernels. Top with a mixture of mayo, sriracha hot sauce and chili lime seasoning (alternatively use chili powder and a squirt of lime juice).
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)
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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
Erin Eats 