Category: The Nine Days

Garlic Bread Halibut

If you find yourself having leftover sourdough and fresh fish filles (try saying THAT ten times fast) you KNOW you wanna get in on this new recipe!

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Garlic bread halibut

2 fillets halibut or any flaky white fish
1 slice sourdough, blitzed until crumbly
1/2 stick butter
2 large cloves garlic, minced
2 tbsp chopped fresh parsley
1/4 tsp dried oregano
Pinch of red pepper flakes
Kosher salt and pepper, to taste

Method

Preheat oven to 425°. In a skillet melt the butter over low heat and add the garlic. Sauté until fragrant, but not browned. Remove from the heat and serve in the breadcrumbs, parsley, oregano, red pepper flakes, and salt.

Season the halibut with salt and pepper and top generously with bread crumb mixture. ‏ Bake for 15 to 18 minutes or until fish is opaque and flakes easily with a fork.

Related Recipes:

Old Bay Fish Tacos
How To Build A Fish Board
Fish Tacos with Savory Plantain Tortillas


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Summer Corn Peach & Quinoa Salad

Light, refreshing, seasonal, and filling. Is there anything else to want out of a salad?

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Summer Corn & Peach Quinoa Salad

5oz arugula
2 corn on the cob, steamed and sliced
1/2 peach, chopped
1 cup quinoa, Prepared according to package directions
1/2 red onion, thinly sliced into half moons
1/2 avocado, sliced
1 small jalapeño, Veins and seeds removed, Thinly sliced

Dressing:
Handful of cilantro , chopped
1 clove garlic, minced
Juice of 1 lime
1/3 cup avocado oil
1 heaping tbsp honey
1 tsp red wine vinegar
Pinch of red pepper flakes
Kosher salt, to taste

Method:

Add all of the dressing ingredients to a mason jar and shake until emulsified.

Layer the salad ingredients in a large bowl and dress before serving!

Variation: Add Feta or fresh Mozzarella

Related Recipes:

Summer Peach Salad with Chili Lime Dressing
Summer Tomato Feta Salad

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Tomato Carpaccio

Caprese Salad, but CARPACCIO-ed, you know, cuz the holidays are comin’! Also… tomato season!! 🍅

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Tomato Carpaccio

1 heirloom tomato
1 red onion
red wine vinegar
fresh mozzarella, shredded
capers
olive oil for frying
extra virgin olive oil
balsamic reduction
fresh basil
salt

Method:

Slice the tomato and onion on a mandolin. Put your onions in a bowl with red wine vinegar and salt to pickle them. Assemble by first putting your tomatoes, then your pickled red onions, and fresh mozzarella. Add your capers to a pan with oil and fry them until they get crispy. Add them to your dish. Top with olive oil, balsamic reduction, basil, and flaky salt.

Related Recipes:

Simanim Carpaccio
Melon Carpaccio

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Cheezy Orzo Minestrone

If you follow me regularly, you know how minestrone is a staple in our home, and I make it so many different ways! Think spinach matzo balls, zoodles, and so much more.  Since it’s basically a kitchen sink style soup, it’s so easy to switch things up – with different beans, greens, and pastas! This version uses orzo and cheese, making it a hearty dairy dinner, perfect with a side of fish or salad.

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Cheesy Orzo Minestrone

1 medium onion, diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil 
2 celery sticks, diced
2 carrots, diced
1 medium zucchini, diced
3 heaping tbsp tomato paste
1  russet potato, diced
1 can garbanzo or cannellini beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
Salt and pepper, to taste 
8 cups vegetable stock
3 cups kale or spinach
1 heaping cup orzo pasta
Shredded cheese of your choice

Method:

Saute onion and garlic in olive oil until translucent. Add celery, carrots and zucchini and saute until softened. Add tomato paste and sauté for 2 minutes. Add potato, beans, tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 20 minutes or until all the vegetables are tender. Stir in in orzo and kale and cook until pasta is cooked through.

Add shredded cheese to the bottom of your bowl and ladle soup over the cheese.

Related Recipes:

Spinach Matzo Ball Minestrone Soup
Minestrone Soup
Spinach White Bean With Zoodles

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Sheet Pan Lasagna


Sheet Pan Cottage Cheese Lasagna!
Your favorite Shavuous dish, only easier! You’re welcome!

PS do you call it patch-keh or patch-kee???!

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Sheet Pan Cottage Cheese Lasagna

16oz lasagna sheets, broken into pieces
16oz whipped cottage cheese
1 clove of garlic
Zest of half a lemon
2 frozen basil cubes
1/2 tap dried oregano
1/4 tsp Freshly ground pepper or pinch red pepper flakes
1 egg yolk
1 26oz jar marinara sauce
12oz shredded cheese
3 cups kale or spinach
2 tbsp extra virgin olive oil
Freshly grated Parmesan cheese

Method:

Mix together in a bowl the cottage cheese, garlic, lemon zest, basil, oregano, pepper, and egg yolk until incorporated. Cook your lasagna sheets in boiling water and place on a parchment-lined baking sheet with the marinara sauce, cheese, and spinach and mix it all together. Drizzle olive oil over it and place dollops of the cottage cheese mixture on top. Finish with more shredded cheese and parmesan cheese. Bake at 425 degrees for 20 minutes or until the cheese is melted and bubbly.

Related Recipes:

Shavuos Recipes

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