Category: Appetizer

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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Cheesy Stuffed Mushrooms with Tomato Jam

Shavuot is coming, and that means one thing: dairy is having its main character moment. But this year, let’s take your appetizer game up a notch with these cheesy stuffed mushrooms stuffed with Tuscanini’s incredible sweet & savory tomato jam plus a cube of mozzarella! They’re bite-sized, flavor-packed, and totally irresistible. So pop them on a platter and watch them vanish!

Make-ahead friendly. Stuff ’em in the morning, bake ’em before guests arrive!

 

Cheesy Stuffed Mushrooms with Tomato Jam

20 medium cremini or white button mushrooms
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ cup panko breadcrumbs
1/2 cup lightly packed fresh grated Parmesan cheese plus more for serving
1/4 tsp dried oregano
1/4 tsp garlic powder
pinch of red pepper flakes
kosher salt, to taste
1/4 cup Tuscanini tomato jam plus more for serving
4oz block of mozzarella cheese, cut into bite-sized pieces
2 tbsp chopped fresh parsley

Method:

Prep the mushrooms: Clean your mushrooms gently with a damp paper towel. Remove the stems and finely chop them.

In a skillet, heat the olive oil. Sauté the onion and garlic until softened and add the chopped stems, continue to saute for about 4-5 minutes, until liquid is absorbed and the stems have softened.

Transfer the mixture to a mixing bowl. Add the panko crumbs, parmesan and spices and stir to combine.

Preheat the oven to 375 degrees and place the mushrooms on a parchment lined baking sheet. Spoon a small dollop of tomato jam into the mushroom cavity and fill with a cube of mozzarella. Top generously with the filling.

Bake for 20 minutes, or until the mushrooms are cooked through, the cheese is melted and the crumbs are golden brown.

To serve, sprinkle with more parmesan and parsley and serve with additional tomato jam for dipping.

Make ahead: Prep and stuff the mushrooms earlier in the day, store in the fridge, and bake fresh before serving.

Related Recipes:

spinach stuffed mushrooms
unstuffed mushrooms

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Bubby’s Green Bean Salad

There are some recipes that live on not just because they taste good, but because they carry stories, memories, and a little bit of magic. Bubby’s green bean salad is one of those. It’s simple, sure, but it showed up at every family gathering — bright, crisp, and always disappearing far too fast.

Bubby’s secret? A pinch of dried oregano and just a touch of sugar — two ingredients that quietly transform this humble salad into something unforgettable.

A little disclaimer though – this salad is only as good as your blanching technique! Overcook the beans and you’ve got a mushy diaster. Blanch them just enough to keep them tender-crisp, and you’ve got the crunchiest bite! The addition of bright and crunchy cherry tomatoes, red onion, that slightly pickle in the dressing, takes it over the top.

 

Bubby’s Green Bean Salad

1 lb fresh green beans, trimmed
1 small red onion, thinly sliced into half moons
1 pint grape tomatoes
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1/2 tsp sugar
kosher salt, to taste

Method:

Blanch the green beans: Bring a pot of salted water to a boil, salt generously. Add the green beans and cook for about 2–3 minutes, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

In a large bowl, combine the green beans, red onion and tomatoes. Add the olive oil, lemon juice, oregano, sugar and salt. Taste and adjust — it should be tangy with a hint of sweetness.

Best served chilled or at room temperature, perfect for summer BBQs!

VARIATION: top with crumbled feta or goat cheese for dairy meals!

 

Related Recipes:

tempura green beans
lemon mustard green beans
cranberry sriracha green beans

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Honey Harissa Corn Ribs with Preserved Lemon Labneh

Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.

But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.

Here are some hard-earned tricks that actually help:

Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.

Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.

Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.

You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol

Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.

But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!

4 ears of corn
1/2 cup olive oil
3 tbsp honey
1/4 cup harissa
1 tsp smoked paprika
juice and zest of 1/2 lemon
kosher salt,to taste
2 t

Preserved Lemon Labneh
1/2 cup greek yogurt
pinch of kosher salt
1 tbsp minced preserved lemon peel
1 tsp honey, optional
2 tsp za’atar
1 tbsp olive oil
2 tbsp chopped parsley, for garnish

Method:

Blanch the corn in salted boiling water for 3 minutes or microwave for 2 minutes. Using a sharp knife, cut the corn into quarters lengthwise, using a rolling pin or meat mallet to help cut through the cob.

Preheat oven to 400 degrees.

In a medium bowl, combine the olive oil, honey, harissa, smoked paprika, lemon zest and juice and salt. Brush the mixture generously over the corn ribs and transfer to a parchment lined baking sheet. Bake for 25-35 minutes, until the corn is lightly charred and caramelized around the edges.

To make the labneh dip, line a colander for cheese cloth or a kitchen towel and place into the kitchen sink. Mix the yogurt with a pinch of salt and transfer it to the lined colander. Wrap the cloth over the yogurt and place something heavy on top. Let it drain for as long as you have, one hour mimimum, up to overnight (transfer to the fridge for overnight straining).

Transfer the strained yogurt to a bowl and mix with preserved lemon and honey. Sprinkle with za’atar and drizzle with olive oil.

Place the ribs on a serving platter and garnish with parsley. Serve with labneh dip.

Related Recipes:

roasted baby elote
summer corn and peach salad
corn goat cheese salad

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Spring Eggplant Carpaccio

As the days grow longer and the world outside comes back to life, spring brings a welcome shift in the kitchen. Gone are the heavy stews of winter—in their place, we crave something lighter, fresher, and full of color. Enter: Eggplant Carpaccio.

This dish is a celebration of simplicity and the joy of fresh produce. Roasted eggplant flesh becomes the silky foundation for a cascade of crisp radishes and juicy spring tomatoes. It’s clean, bright, and surprisingly satisfying.

Traditionally, carpaccio is a dish of raw meat or fish sliced thin. But in this vegetarian-friendly version, eggplant is roasted or grilled until tender, bringing a subtle smokiness that pairs beautifully with the crunch of raw radishes, the sweetness of tomatoes and the spiciness of schug.

What makes this dish really special is the chance it gives you to play. Think of the plate as your canvas. There are no rules—just colors, textures, and flavors. Each plate becomes a personal expression of what spring looks and feels like to you.

Spring Eggplant Carpaccio

Flesh of 2 roasted eggplants (see method here)
juice of 1/2 lemon
kosher salt, to taste
1/4 cup schug (add a garlic scape for spring!)
1 tomato on the vine, grated
2 breakfast radishes, thinly sliced
1 jalapeno, thinly sliced
2 tbsp tahini paste
1/4 cup cumbled feta
2 tbsp good quality olive oil
1 tsp sumac
fresh parsley, for garnish
smoked salt, for finishing

Method:

Mash up the eggplant flesh and season with lemon juice and salt, spread out on a round platter. Top the eggplant with dollops of grated tomato and schug, then sprinkle on some feta crumbles and top with sliced jalapeno and radishes. Drizzle with olive oil, tahini, and finish with parsley and some smoked salt.

 

Related Recipes:

tomato carpaccio
simanim carpaccio
Melon Carpaccio

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