Roasted Cabbage Salad

A couple of weeks ago, I was lucky enough to be in Israel along with a delegation with the mayor of NYC, Mayor Adams. There is NOTHING quite like an Israeli hotel breakfast, but the dish that got my attention was a roasted cabbage salad on the salad buffet that changed the way I looked at cabbage salad forever! Roast before you dress? oh YES YES YES!! I met the chef and I had to ask him about my favorite dish, and he graciously shared with me how to make it!

Roasted Cabbage Salad

1 head green cabbage, chopped into large chunks
3-4 tbsp extra virgin olive oil
kosher salt and pepper to taste
1/3 cup sliced almonds
1/4 cup chopped dill

Tahini Dressing:

½ cup tahini paste, stir if separated
1 clove garlic, grated
juice of ½ lemon
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Preheat oven to 450 degrees. Spread the cabbage out on a parchment lined baking sheet and toss with olive oil, salt and pepper. Roast until tender and caramelized around the edges, tossing occasionally, about 25 minutes.

While the cabbage is roasting, spread the almonds on a parchment lined baking sheet and toss with a bit of olive oil. Transfer to the oven with the cabbage and roast for a few minute until lightly toasted, taking care it does not burn. Remove from the oven and sprinkle with salt.

For the tahini dressing, whisk the ingredients until creamy.

When the cabbage is done, toss with some of the tahini dressing until coated. Add most of the dill and sliced almonds. Transfer to a serving bowl and garnish with additional dill and toasted almonds.

Related Recipes

bone marrow cabbage boil
hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Latke Caesar Salad

Happy Chanukah! We’re making a LATKE CAESAR SALAD because my kale caesar salad is a winner at EVERY gathering, and this version, with clusters of lacy latkes and a sour cream dressing, is my best Chanukah reinvention to date!

Latke Caesar Salad
4 russet potatoes, julienned with a julienne peeler
1 egg
2 tbsp flour
Salt and pepper, to taste
Canola oil, for frying
Kosher salt and smoked paprika, for dusting
1 lb. Kale, stems removed, torn into bite sized pieces
freshly grated parmesan, for topping

Sour Cream Caesar Dressing
½ cup sour cream
¼ cup mayonnaise
2 tablespoons freshly grated Parmesan
2 tsp lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, grated
1 teaspoon anchovy paste (or mashed fillets)
½ teaspoon Worcestershire sauce
Freshly ground black pepper
1–2 tablespoons water or milk to thin

Method:

To make the latke croutons, mix the potatoes, egg, flour, salt and pepper until just combined. Heat a few inches of oil in a deep skillet and use a fork or tongs to drop small clusters of potatoes into the oil. Fry until golden brown, and remove with a slotted spoon on a rack set over a baking sheet. Sprinkle with salt and smoked paprika.

Remove the tough stems from the kale and tear or roughly chop into bite-sized pieces. Transfer to a large bowl.

In a medium bowl, combine the dressing ingredients until creamy and incorporated. Pour the dressing over the kale and using gloves, massage it in. Transfer to a serving platter, top with freshly grated parmesan and latke croutons.

Related Recipes:

Caesar Salad Pizza
chicken Caesar wraps
devil-ish egg chicken caesar salad
kitchen sink chicken caesar salad
kani caesar salad with nori croutons

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Sufganiyot Olive Oil Cake

One of my favorite ways to celebrate the miracle of the oil on Chanukah is with olive oil cake. Olive oil gives the cake a mild fruity flavor, and the most tender crumb! You don’t have to fry to celebrate Chanukah!

This cake reinvents the classic jelly doughnut in a fun new way!

SUFGANIYOT OLIVE OIL CAKE

2 cups All-Purpose Flour
1 ¾ cups Sugar
1 ½ teaspoons Kosher Salt
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 ⅓ cups Extra Virgin Olive Oil
1 ¼ cups almond Milk
3 Eggs
Zest of 1 orange
1/4 cups fresh squeezed orange juice
12oz raspberry jam
Powdered sugar, for dusting

1. Heat oven to 350 degrees. Grease two 9 inch round cake pans with olive oil and line with parchment paper.
2. Whisk the flour, sugar, salt, baking soda, and baking powder in one bowl. In another bowl, whisk olive oil, almond milk, eggs, orange zest and juice together. Add the wet ingredients to the dry ingredients.
3. Divide the batter between the twos pan and bake for 30 minutes or until a toothpick inserted comes out clean.
4. Allow the cakes to cool completely And transfer one cake to a cake stand or serving dish. Top with raspberry jam and cover with the second cake layer.
5. Pipe some raspberry jam into the center of the top of the cake. Dust with powdered sugar.


Related Recipes:

apricot olive oil cake
sachlav donuts
jelly ring donuts

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Protein Chocolate Mousse

The creamiest PROTEIN chocolate mousse with just 3 ingredients! The collagen makes the mousse so thick and creamy! I love this for an indulgent guilt-free breakfast or afternoon snack.

Use code BUSYB5 for discount at theabsolutecollagen.com

Protein Chocolate Mousse

1 can full fat coconut milk, refrigerated overnight
2 scoops @theabsolutecollagen chocolate bliss collagen
1 tsp instant espresso

Scoop, the coconut cream from the can and add it to a bowl. Add chocolate collagen powder and instant espresso and beat within an electric mixer until fluffy!

Yields 4 2oz. servings, approx 7 grams protein each!

peanut butter mousse + Levana’s chocolate espresso mousse
rosewater cheesecake mousse parfait

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Pecan Pie Date Bark

Date bark is all the rage these days, the snickers version being the most popular! But I’ve been mashing up dates for years! My date peanut chews in Millennial Kosher are a crowd favorite (and taste just like the classic!), and my pecan pie date bites from the same book are equally crowd-pleasing. I’ve done so many variations over the years, including savory stuffed dates, so this Thanksgiving-inspired twist on the viral bark was a no-brainer! The graham cracker makes them crunchy, the candied pecans make them super buttery, for a delicious guilt-free bite!

PECAN PIE DATE BARK

1 cup chopped pecans
2 tbsp maple syrup
Dash of cinnamon
Kosher salt, to taste
16 pitted medjool dates
7 Graham crackers
1 cup chocolate chips melted with 1 tbsp coconut oil
Flaky salt for finishing, optional

Preheat oven to 375°. Stir the nuts on a parchment-lined baking sheet, with the maple syrup, cinnamon and salt. Bake for approximately 20 minutes, stirring halfway through. Set aside to cool. Once cooled, break apart.

Press pitted dates onto a Sheet of parchment paper. Top with a second sheet and roll with a rolling pin. Top the cut side with graham crackers and cover in melted chocolate. Top with pecans and flaky salt, if desired. freeze until set. Cut into squares.

These are great straight from the freezer!

Related Recipes:

marzipan stuffed dates
stuffed dates with chestnut cream
marzipan date truffles
funfetti pecan turtles
Mexican hot chocolate pecan pie

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