Tu B’Shvat Tahdig

I’ve been wanting to nail tahdig for the longest time. That crispy-crusted rice studded with dried fruit and nuts…. it’s everything I want in a dish – crispy, fragrant, comforting…. the perfect show stopper! When I thought about what to make for Tu B’shvat to incorporate the Sheva Minim (the seven species from the Land of Israel), it came down to THIS! How else to celebrate the fruit of the tree than with a beautiful mound of fruit-studded golden rice, amiright??

So we got 5 out of 7 minim: olives (oil+olives!), figs, dates (silan), grapes (raisins), and pomegranate! And if you want to incorporate all 7, you can make this recipe with a mix of wheat berries and barley and serve as a pilaf instead of a tahdig!

Happy Tu B’shvat

Tu B’shvat Tahdig

1/3 cup olive
1 large onion, thinly sliced into half moons
1 tsp turmeric
1/2 tsp cardamom
1/4 tsp cinnamon
1/2 cup sliced dried figs
1/2 cups sliced olives (I used Castelveltrano)
1/2 cup golden raisins
2 cups rinsed basmati rice
Zest and juice of 1 orange
2 tsp kosher salt
3 1/2 cups water
1 tbsp silan
For garnish: chopped parsley, pomegranate seeds, toasted sliced almonds

Method:

In a nonstick skillet (this is important!!), heat the olive oil over medium heat. Add the onions and saute until golden. Add the turmeric, cardamom and cinnamon and stir until fragrant. Add the figs, olives and raisins and stir to incorporate. Add in rice, orange zest and juice, salt, water and silan and mix until combined. Cook the rice, uncovered, until the rice is level with the water. reduce the heat to a low simmer and cover the pot. Cook for 45 minutes.

Cool for a few minutes and then flip onto a serving platter. Garnish with parsley, pomegranate and almonds.

Related Recipes:

pecan pie date bark
turkey wrapped beef stuffed dates
feta stuffed dates with crispy kataifi
honey roasted zaatar chicken
dried fruit brie bites
Tu Bshvat truffles

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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
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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
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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
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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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