Category: Appetizer

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.

 

 

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!

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.

 

Related Recipes:

tomato carpaccio
simanim carpaccio
Melon Carpaccio

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Beet & Chickpea Salad


I had some leftover pickles and chickpeas from yesterday’s post, plus some beets in the fridge, so I made one of my Shabbos staples – this beet and chickpea salad that’s super easy to put together, budget friendly and oh. so. good. Perfect for your mezze spread, or just because!

 

Related Recipes:

roasted beet salsa

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Fully Loaded Stuffed Eggplants

I’m celebrating Yom Haatzmaut and my favorite place in the world today with one of my tried and true favorite recipes – fully loaded stufffed eggplants. I love them so much I put them in my first cookbook, Millennial Kosher, and it’s the dish I make the most often when I’m looking to fill up on something light and healthy!

Related Recipes:

roasted eggplant shakshuka
eggplant chips with whipped feta

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