Category: Instagram Reel Recipes

Not your Bubby’s Cucumber Salad

I’ve been on a bit of a cucumber kick lately, with the weather warming up and pretty sticky and muggy out, all I want is something fresh and crunchy! It’s definitely not the cucumber salad I grew up with – you know what I’m talking about – the pickled kind with vinegar and onions – it’s oh so much better!

Not your Bubby’s Cucumber Salad

3 Persian cucumbers, sliced
2 scallions, chopped
2 tbsp chili crisp (or more, to taste)
1 tsp soy sauce or coconut aminos
juice of 1/2 lime
kosher salt, to taste
1 tbsp toasted sesame seeds

Method:

Mix and munch!

Related Recipes:

cucumber salad with almond butter dressing

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Sheet Pan Shawarma Bake

Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.

It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-

Sheet Pan Shawarma Bake

6-8 boneless skinless chicken thighs
1 red onion, thinly sliced
1 can chickpeas, rinsed and drained
1 pint grape tomatoes
1 heaping tbsp shawarma spice
zest and juice of 1/2 lemon
2 tbsp extra virgin olive oil
1-2 tbsp silan (depending how sweet you like it)
kosher salt, to taste

Method:

Preheat oven to 425 degrees. Spread the chicken out on a baking sheet. Top with onions, chickpeas and grape tomatoes. Season with shawarma spice, lemon, oil, silan and salt. Using your hands, gently toss the toppings with the spices and spread over the chicken. Bake for 25-35 minutes, until chicken is cooked through and the vegetables are caramelized.

 

Related Recipes:

shawarma soup
smashed shawarma pita
grilled chicken shawarma salad

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Strawberry Rhubarb Sauce & Graham Cracker Streusel

Strawberry rhubarb sauce and graham cracker streusel are a match made in dessert heaven! Whether you’re elevating your breakfast yogurt or topping your ice cream – this combo delivers! Perfect for the upcoming summer months and especially for the Shavuot holiday.

Strawberry Rhubarb Sauce

5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup pomegranate juice
1 cinnamon stick
pinch of nutmeg

Method:

Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot with juice, sugar and nutmeg. Cover and bring to a boil, lower heat, and simmer, uncovered for about 20 minutes, until the fruit softens. Use a masher or fork to mash the fruit to desired consistency (I like it a bit chunky). Cool, trasnfer to jars and refrigerate until ready to serve (it will thicken as it cools).

Graham Cracker Streusel

1 sleeve graham crackers (about 9), crushed
5 tbsp butter, melted
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
pinch of salt

Method:

Line a sheet pan with parchment paper and preheat oven to 350 degrees. Mix the ingredients directly on the sheet tray until incorporated. Spread it out evenly and bake for 8-10 minutes, olden golden and crisp. Transfer to an airtight container.

Related Recipes:

Strawberry Rhubarb Soup
Rosewater Cheesecake Mousse Parfaits

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Upside Down Beet & Goat Cheese Tart

This tart flips the script (literally!) on traditional tarts. By baking it upside down, the beets caramelize against the pan, creating a glossy, jewel-toned top once flipped. Paired with creamy goat cheese, fresh arugula, crunchy pomegranate seeds and rasberry balsamic reduction? You’ve got yourself a dish that’s as visually stunning as it is delicious. Low on effort. Big on impact. Just how I like it!

Upside Down Beet & Goat Cheese Tart

3 medium pre-cooked beets, thinly sliced
2 tbsp olive oil
2 tbsp Tuscanini raspberry balsamic glaze, plus more for finishing
1 sheet of puff pastry, thawed
5 oz goat cheese, crumbled
arugula, for topping
pomegranate seeds, for topping

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Drizzle the olive oil and balsamic glaze in the center of the parchment paper. Top with 5 rows of overlapping beets, a bit smaller than than the size of the puff pastry sheet. Top with half of the goat cheese and cover with the sheet of puff pastry (lighty roll out to smooth the folds if folded). Brush with eggwash and transfer to the oven. Bake until puffed and golden brown, about 20 minutes.

Remove from the oven and flip the tart onto a serving tray. Remove the parchment and set aside to cool.

Once cooled, topped with the remaining half of the goat cheese, arugula, pomegranate seeds and a drizzle of the balsamic glaze.

NOTE: If you can’t find Tuscanini’s raspberry balsamic, you can use the classic one.
If you don’t like goat cheese, you can use feta instead.

Related Recipes:

beet “ravioli” with whipped feta
beet kale and goat cheese shakshuka

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Feta Stuffed Dates with Crispy Kataifi

Shavuot is almost here, and you’ve already planned the cheesecake, the blintzes and the quiche… but what about that first bite? You know—the one that says, “Buckle up, this dairy party’s about to get real.”

Let’s skip the usual cheese board routine and go bold with these Kataifi-Wrapped Feta-Stuffed Dates. They’re crispy, salty-sweet little bites of heaven that look fancy, taste amazing, and give you a genius way to use up that leftover kataifi pastry that’s been taking up freezer space since you made Dubai chocolate!

Warm, gooey feta tucked into a sweet Medjool date, wrapped up like a golden haystack of crispy kataifi strands. It’s rich and tangy with a hint of sweet, and it disappears in two bites. (Or one, if you’re hungry!)

Perfect for your dairy table, your snack table, or your “I just need a little something while the cheesecake chills” table.

 

Feta Stuffed Dates with Crispy Kataifi

18 Medjool dates, pitted
4oz Tnuva sheeps milk feta
1/2 package Kataifi pastry (thawed if frozen)
3oz. Tnuva butter, melted
hot honey, for topping
chopped salted, roasted pistachios, for topping

Method:

Preheat your oven to 400°F. Line a baking sheet with parchment paper and brush with melted butter.

Cut the feta cheese into bite-sized pieces, large enough to fit in between the split dates. Stuff the dates with the feta cheese and set aside.

Cut the kataifi dough in half widthwise and using a small handful of pastry at a time, wrap each stuffed date with the pastry. Transfer to the baking sheet. Brush the tops of the pastry with butter and bake for 15-20 minutes, until the pastry is golden and crispy.

As soon as you remove the pastries from the oven, drizzle with hot honey and sprinkle with crushed pistachios.

NOTES:

These taste amazing warm but hold up at room temp too.
You can also stuff the dates with goat cheese or brie.

Related Recipes

silan baked apples with pistachio kataifi
brie stuffed dates
greek salad with feta croutons

 

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