Tag: salad

Grilled Chicken Shawarma Salad

This past Friday, Food52 posted a happiness experiment on Instagram, challenging their followers to write a list of things that make them happy and tag it #happylist. Of course, it got me thinking about what makes me happy and I put together my happy list.

Happiness Is…

– bike riding with my kids
apricot season
– sunglasses
– Masterchef (who am I kidding? Gordon Ramsay)
– ice coffee
– fresh corn on the cob
– blogging
– circus arts at the gym
saltwater sandals
harissa
– anything Ottolenghi
– homemade popsicles
– the weekend

When I wrote that “anything Ottolenghi” makes me happy, I meant it! I am a true Israeli at heart, and I love digging in to Israeli food – from homemade falafel, to shawarma, shakshuka, hummus, za’atar, roasted eggplants, halva, krembo’s….I think you get the point. With summer (finally!!!) here, It’s time to lighten things up, and this amazing grilled chicken shawarma salad is my go-to. For lunch or dinner, it’s so light and filling, you’ll want to eat it all summer long!

Now since my talented friend Miriam Pascal of OvertimeCook is busy putting finishing touches on her new cookbook, I’m only too happy to fill in with this guest post, so head on over to her blog for the recipe!

B’tayavon!

Roasted Veggie Quinoa Salad

The best salads happen at the salad bar. It was Chanukah, and my sister in law and I made a run for Bagels & Greens to sample some of their amazing donuts. They had incredible flavors like Rosemary crunch, sweet basil, Oreo crunch, strawberry cheese cake, dulce de leche and even passion fruit. They were selling out fast so we made our way, babies in tow, and sat down for brunch.

To deguiltify our donut binge, we decided to start with a salad. We packed in some roasted veggies, beets, and quinoa with a drizzle of honey mustard dressing. I was used to eating quinoa salads where the quinoa was the main attraction, but I loved how the healthy grains coated my greens and stuck to the veggies. I decided to bring the idea home and roast up some veggies for a healthy lunch that’s packed with color and flavor.

I start by roasting up some veggies – there are so many to choose from! Keep it simple with zucchini and onions or add in some eggplant, peppers or mushrooms. A hint of oregano and balsamic add amazing flavor – and your house will smell incredible too.

I love topping my greens off with a poached or soft boiled egg. The creamy yolk coats the greens in a rich sauce that’s better than any salad dressing. Although, if you do want dressing (what’s a salad without a good dressing, right?), I’ve got plenty of options for you too!

1 year ago: nut omelette
2 years ago: Bubby’s challah kugel
3 years ago: perfect pareve french toast

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Persimmon Guacamole

It’s no secret that I’m kinda obsessed with persimmon. I gushed about it’s awesomeness here and here and even made some persimmon coconut ice cream here. But as long as persimmon are in season, I’m gonna keep eating them. And if I’m eating them, I’m blogging about them. So there.

When it comes to fuyu persimmon, you can eat them straight-up. No need to wait till their uber-ripe. That’s why they work so great in guacamole – it’s almost like using mango, except so much more delicious!

Guacamole is a great base for interesting add-ins. I love to make use of seasonal fruits and veggies and add them to creamy avocado dip. Pomegranates make an appearance in the fall, persimmon in the winter, and corn, of course, in the summer. The only classic ingredient not making it into my guacamole? cilantro. I’ve tried eating it, I really have. But it just tastes like soap over and over again.

No matter how you take your guacamole – make sure to add some persimmon, they’ll be gone before you know it!

1 year ago: smoked paprika popcorn cauliflower
2 years ago: my ultimate guilt-free breakfast
3 years ago: chicken pot pie from leftover chicken soup

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Rainbow Cobb Salad

Each year, the week that the Torah portion of Noah* is read, my kosher newsfeeds are flooded with rainbow cakes and crafts of all kinds. It’s fun to get the kids involved in the Shabbat menu but if I had it my way, I’d rather not load them up on food coloring. I’m guilty of creating these rainbow cupcakes last year, but this year I decided to think of something a lot less sugary, and a lot more healthy. Which is how THIS happened.

If you’re not familiar with Cobb salad, it’s a culinary classic, alongside the popular Nicoise and Caesar varieties. Classic Cobb salad is not kosher, as it calls for both bacon and blue cheese. In my kosher version, I subbed pastrami for the bacon and smoked turkey for the traditional grilled chicken. Incorporating popular Shabbat food like cold cuts, will make this rainbow salad a sure hit on your lunch menu. And with all the bright beautiful colors – you may just get your kids to eat it too!

*In the story of Noah, G-d promised never to destroy the world again with a flood, and as a symbol of that promise, he made a rainbow appear.

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Holiday Salad with Apple & Honey Vinaigrette


When I first developed this salad recipe, I did not have Rosh Hashanah in mind. In fact, it was just about getting creative with the ingredients in my refrigerator (which is pretty much how all my salads happen). When all the components came together, it just screamed holiday, and I knew I had to share it for the upcoming Chag.

Although figs are not one of the traditional fruits eaten on Rosh Hashanah (like pomegranates, apples and beets), it’s a good idea to take advantage of the season’s bounty. Fig season is short and sweet, and besides, they are one of the Seven Species of the Land of Israel. The figs add a chewy texture, sweet flavor, and beautiful color to the salad making it the perfect holiday appetizer.

Fresh figs are not the only bright piece to this beautiful salad puzzle. Chioggia beets also add amazing color and design. On the outside, the humble root vegetable is unassuming (ie. ugly). But when you cut into it – you get the most beautiful candy cane spiral that is almost too magical to eat. The thing about chioggia beets is that when you cook them, that beauty all but disappears into a dull pinky beige mass. To appreciate the bright pink spirals, candy cane beets should be eaten raw – shaved thinly on a mandolin.

To further the Holiday theme, I whipped up an “apple and honey” dressing, using apple cider vinegar and sweet honey. If you have a custom not to eat vinegar on Rosh Hashanah (due to it’s sour taste), you may substitute with lemon juice.

Watch me make a Rosh Hashanah Simanim salad with TorahCafe here:


Watch on TorahCafé.com!

Other Rosh Hashanah Salad Ideas:

rainbow slaw with poppy seed dressing
pomegranate coleslaw
apple celery veggie dip
roasted beet & orange salad
couscous with thyme & honey roasted carrots, parsnips and beets

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