Tag: weeknight dinner

Sundried tomato and olive pesto salmon, potatoes and green beans –

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I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!

Eggplant Stuffed Humus Bassar

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These are amazing as an appetizer (use mini eggplants for a bite sized version) or a delicious main.
I use @busyinbrooklyn eggplant boats from her millennial kosher cookbook (they freeze beautifully). Mash up the insides and spread on humus.
Top the humus with cooked minced meat mixture. Top with tahini and fresh mint.
Meat mixture – I sautéed onions and garlic until softened and then added cumin, cinnamon and paprika. Added minced meat, allowing it to cook (making sure to break up into pieces). Added more spices, fresh mint and 3 tbsp tomato paste. Salt and pepper to taste.

Chicken Shawarma in a Pita

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I make shawarma chicken frequently (as you see if you my stories). But this is different. This is restaurant style, mouthwatering and delicious shawarma. 
Ingredients:
Chicken:
8 chicken thighs, cut into bite size pieces 
3 tbsp shawarma seasoning 
2 tbsp zaatar 
2 tbsp olive oil 
Juice of 1/2 lemon 
I marinate the chicken with the oil and spices for a few hours and add the lemon right before cooking. On medium/high heat, pan fry chicken – flip when you see the edges getting white. These pieces are small so cook quickly. 
To assemble shawarma pita, spread inside of pita with humus and add chicken and some or all of the following:
– chickpeas
– roasted cauliflower/broccoli
– spinach
– beets
– slaw – avocado
– pickles
– olives
– babaganoush – Israeli salad – grilled eggplant

I let my kids choose what they put inside, ensuring that there are options of vegetables that they like. 
Enjoy!