Category: Brunch

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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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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Rainbow Carrot Salad

I was so excited to get into the kitchen with my friend Rachel Simons, from Seed & Mill to cook up a recipe from her new cookbook, SESAME! To know me, is to love TAHINI – I am legit sesame-obsessed, and Rachel really helped me look at sesame in a whole new way.

We started by toasting up the sesame seeds in a dry pan and as the kitchen filled up with the smell of toasted sesame, we transferred them to a mortar and pestle where Rachel gently pressed on the seeds to crush them into the most incredible magic dust that was nutty and crunchy with an irresistible mouthfeel. Definitely my new favorite technique!

We used the same powder to create a delicious, light, umami dressing for the prettiest pile of rainbow carrot ribbons that Rachel brought from Union Square market. She shaved some scallions and chopped some carrot greens to sprinkle over the salad, and we drizzled on some Seed & Mill tahini for a fabulous finish.

So so good!

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Simanim carpaccio

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Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 


Related Recipes:

sushi burrito

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Beans alla Vodka (without the vodka!)

We are a bean family, and also one that is passionate about our Meatless Mondays, so there are always plenty of canned bean in the pantry for curry, refried beans and soups. But if you’re looking to get rid of some cans in a delicious  new way, this beans a la vodka recipe is just the thing!

Related Recipes:

cheesy ravioli in pink sauce
pasta free spinach manicotti
beer and frank baked beans

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