Kale Crunch Salad

All I can say is even though I had a boatload of this salad on Shabbos, and then again yesterday when I photographed it, I need it again like NOW, and that, my friends, is a sign of a delicious salad – one you want to eat over and over and over again!

Yes, the flavor combo is bomb but what really makes this salad extra special is all the crunchy elements and it’s like a party in your mouth. A party!!!

I debated calling this the Cruciferous Crunch Salad but then I tried to say cruciferous on my Instagram and I ended up saying cruciferouSH, so I nixed it lol! Kale Crunch Salad has still got that alliteration ring to it that I love, so we’re going with that!

What is really great about this salad is that it’s really adaptable – sub in your favorite candied nuts, seeds and croutons,  the important thing is you want things with lots of different textures in every bite.

And with Rosh Hashanah just a few short weeks away, we’re hoping on the pomegranate train and I couldn’t be more excited!

Related Recipes:

smoky kale and farro salad with balsamic fig dressing
wilted kale and kabocha squash salad
fall farmer’s market salad
kale persimmon salad

Post a Comment

Dips & Spreads

Walk into any kosher supermarket and you’re likely to find a display case of wall to wall dips. What is it about Jews and dips and when did this cultural shift happen?

In Sephardic culture, SALATIM have adorned their Shabbos tables for generations. Unlike most mayo-based dips that you find in Ashkenazi cuisine, salatim are usually cooked down for hours (think matbucha!) and are exclusively savory.

Growing up in an Ashkenazi home, dips were not really a THING. And come to think of it, neither was a smorgasbord of salads. Life was a lot simpler back then, and if we had some pickled cucumber salad, chrein (horseradish with beets) and tahini (my dad is Israeli after all) we were happy campers. Perhaps it’s our foodie culture or this generation’s need for abundance that has our Shabbos feasts outdoing the most lavish Thanksgiving spreads. Luckily, I like to play around in the kitchen, so spending my Fridays whipping up multiple dishes isn’t the worst thing. But for those who find cooking overwhelming, Shabbos prep can be a chore, and believe me I get it. That’s where store-bought dips come in handy, and the good news is, you don’t really have to buy them.

I’ve never big that big on prepping dips, probably because they are just a vehicle for eating more challah. We always have hummus and tahini around, and I’ll make (or buy!) olive dip on occasion, but dips for me are an “extra”, a cherry on the top if I’m feeling extra fancy or I want to go all out for special guests.

If I have tomatoes on hand that are too soft for salad, I’ll usually cook down my tomato jalepeno dip (recipe in my book) and we absolutely love garlic confit smeared over challah (recipe also in my book), but in general, I prefer NO-COOK dips that I can just throw into the food processor and be done with it! One of my favorite kitchen hacks for making dips it to cover the bowl of my food processor with plastic wrap before putting the cover on, so the oil or mayo doesn’t splatter all over the top of the machine when I blend, and I can make one dip after another with minimal clean up.

The best part about making homemade dips in the food processor is that amounts don’t really matter. You can throw most things from a jar into your machine with a big dollop of mayo (lemon juice keeps it tasting fresh, and salt is always a given) and you’re good to go. Here are some good combos!

 

Related Recipes:

trio of sweet challah dips

Post a Comment

Sweet Chili Broccoli Salmon

I have a confession to make: I can’t spell brocolli. I mean broccolli. No broccoli! Thank G-d for auto-correct because I just can’t get it right.

I’ve always been a good speller but I’ve got a few mindblocks:
broccoli
nauseous
exercise

It’s a good think I don’t get nauseous from eating broccoli after I exercise otherwise I’d have 3 typos in the same sentence, ha!


Actually speaking of broccoli, it’s one of my favorite veggies, and I can legit eat an entire tray in one sitting! I love it raw, I love it steamed, roasted and stir fried. I’m not even partial to fresh broccoli, the frozen stuff is just fine for my standards, so long as it’s thawed properly and not mushy. Mushy brocolli is gross, Mushy brocolli doesn’t deserve to be spelled correctly.

So for all you broccoli lovers out there – thaw your frozen broccoli, never boil it! I like to run the frozen broccoli under cold water just to lightly thaw and then stir fry over high heat. That’s it. Perfectly tender broccoli every time.

Related Recipes:

sweet chili salmon with wasabi crust
broccoli parmesan poppers 
fish tacos with broccoli slaw

Post a Comment

Sabich Burgers with Peach Amba

On my recent trip to Israel, a humble pita sandwich filled with unlikely ingredients stole the show: The Sabich. A combination of fried eggplant, hard-boiled egg, hummus and Israeli salad  is stuffed into a pita and drizzled with tahini and amba, a pickled mango sauce similar to Indian chutney.

The origins of sabich go back to Iraq, where the sandwiches were traditionally eaten on Shabbat mornings. The Iraqi’s brought it with them when they immigrated to Israel in the early days of the state, and it’s named is said to be an acronym for main sandwich components:  salat, beitzah, hazilim (salad, egg, eggplant).

What makes sabich so good? it’s the mishmash of textures and flavors which seem to work so well together — crunchy, creamy, tangy and spicy in every bite!

But above all, it’s the amba that really makes the sandwich and everything else it comes in contact with! I first tried traditional jarred amba a few months ago and let me just say, it was NOT love at first bite. Unripe mango was cut into sticks and pickled in a spicy brine which did not please my palette in the least. But then, I tried the amba at Goldie Falafel in Philly and I was like WHAT. IS. THIS. SORCERY. So, I went to the source of all things Israeli Cuisine, Mike Solomonov’s cookbooks and I was on my way to the most amazing chutney I’d ever had.

So the best amba, I learned, is not, in fact, pickled. It’s cooked down into savory sauce that makes everything better! You can even blend it up into a smooth dip and use it to marinate meat or poultry – all of which I have tried with much success!

This summer, I decided to swap out mango for peaches, for a more seasonal sauce and it just blew it out of the park! Solomonov has done it with apples for topping latkes, and strawberries in the summer, which I’d love to try sometime too. Feel free to switch up your fruit to make it your own – just do it, you won’t regret it!

 

Related Recipes:

sabich latkes
amba bloody harry 
roasted eggplant shakshuka
harissa whipped feta with za’atar eggplant “chips”

Post a Comment

Summer Peach Salad with Chili Lime Dressing

You can thank corn nuts for this salad. Actually you can thank Skopp’s Supermarket in Fallsburg, New York where I purchased said corn nuts that totally inspired this salad!

When it comes to salads (or really most of the recipes I make for dinner), I’m not much of a planner. Inspiration hits at the grocery store or when I’m standing in front of my refrigerator trying to clear it out at the end of the week.

In this case, I was shopping at Skopp’s for my weekly groceries upstate, and I eyed the nut cart with roasted corn nuts all warm and toasty. So I reached for the scoop and thought, “How good would these taste on a salad?!”. I was already in the produce aisle where I caught sight of big beautiful summer peaches, and it hit me – yes!! Juicy peaches and crunchy corn nuts are a good idea, what else should I add? I happened to be standing near the avocados at that point and it was a match made in fruity heaven.

Off to the next aisle, the beautiful baby heirloom tomatoes looked so fresh and colorful and I knew they’d add the perfect balance to the sweetness of the peaches. Mixed greens were a given. And the maple candied pecans – well they are a favorite around here, and the flavors matched perfectly.


That, my friends, is how this Summer Peach Salad was born. It is also a lesson that everything is better with corn nuts!

Related Recipes:

caramelized peach and gouda quesadillas
corn and heirloom tomato salad with basil lime vinagrette
fruit salad with basil honey lime dressing

Post a Comment