Category: Brunch

Sheet Pan Branzino

It’s back to basics here in the kitchen post-Chag. I was lucky enough to travel to Colombia for the holidays, so not much cooking for me – although I did eat – A LOT – and I’m happy to keep things simple, light and easy these days. It doesn’t get easier than this sheet pan branzino. I like to ask my fishmonger to butterfly the fish to take out the bones so it’s easier to stuff and eat!

Sheet Pan Branzino

2 whole branzino fish, butterflied
1 lemon, sliced
a few sprigs of thyme (or herbs of choice)
salt and pepper, to taste
1 pint grape tomates, halved
1/4 cup capers
2 tbsp extra virgin olive oil

Method:

Preheat oven to 450 degrees. Open the fish and season the flesh with salt and pepper. Top with sliced lemon and thyme and close. Spread the grape tomatoes and capers around the fish. Drizzle with olive oil and fresh squeezed lemon juice and season with salt and pepper. Roast for 20 minutes or until the flesh is opaque and flakes easily with a fork.

Related Recipes:

Panko crusted salmon
garlic bread halibut
chili lime salmon

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Hawaij Lentil Soup

You guys!! I couldn’t be more excited about this soup!! I was planning my Yom Kippur break-fast menu, and I always make soup, but I was bored of our minestrone that I make after every fast so I decided to change it up. Lentil soup felt like a good idea, but my traditional recipe is too similar to minestrone. I thought about my favorite soups and what I love about them, and my Yemenite chicken soup immediately came to mind because it’s a family favorite around here.  There is literally NOTHING like the smell of hawaij wafting through your kitchen, so…. I made hawaij lentil soup, inspired by Yemenite soup – loaded with carrots, potatoes, tomatoes, cilantro – and my unique addition, fennel! OMG it was DIVINE. You must try it for Chag!

Hawaij Lentil Soup

2 tbsp extra virgin olive oil
1 medium Spanish onion, diced small
1/2 large bulb of fennel, thinly sliced
2 carrots, thinly sliced
10 cloves garlic, sliced
3 tbsp tomato paste
1 1/2 tbsp hawaij for soup
1 large soft tomato, diced
1 1/2 cups red lentils, rinsed and drained
3 Yukon gold potatoes, diced
1 small bunch cilantro
8 cup vegetable stock
salt and pepper, to taste

Method:

Heat the olive oil in a large soup pot. Add the onions and saute for 2 minutes. Add the fennel and continue to saute for another 2 minutes. Add the carrots and saute until softened. Add the garlic and stir until fragrant. Add the hawaij and stir to incorporate, then add the tomato paste and saute until darkened, 2 minutes. Add the tomato, lentils, potatoes, cilantro and stock and bring to a simmer. Season with salt and pepper, cover the pot and simmer until the lentils are soft, about 30 minutes.

Related Recipes:

lentil soup
Yemenite chicken soup
lemony hawaij chicken couscous soup

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Panko Crusted Salmon with Almond Butter Sauce

1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped

Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.

In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine.  Brush the mixture onto the salmon.

In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.

Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.

VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.

Related Recipes:

chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon

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Crispy Rice Salad with Harissa & Preserved Lemon Dressing

There’s nothing I love more than to put my own spin on trending recipes and the CRISPY RICE SALAD has gone all out viral on social media. I love me some crispy rice so I HAD to try it – just MY way.

Crispy rice salad is a traditional Loation dish known as Nam Khao, but the variations on the gram are anything but classic. I went Middle Eastern with my version – subbing harissa for the chili paste in the rice – and while most recipes used cucumbers and edamame for the veg, I went in the Moroccan carrot salad direction (hence the harissa!) by using thinly shaved carrots and chickpeas. And of course while everyone was topping their salads in loads of pecans, I used pistachios.

The combo my friends, is a mouthful of textures and flavors that just explode – seriously a must try!

Crispy Rice Salad with Harissa

3 cups pre-cooked rice (I used leftover jasmine rice)
2 tbsp olive oil
2-3 tbsp harissa
1 large carrot, thinly sliced
1/2 small red onion, thinly sliced into half moons
1 cup chickpeas
1/4 cup chopped pistachios
1/2 cup chopped cilantro

Preserved Lemon Dressing
1/3 cup extra virgin olive oil
juice of 1 lemon
1 tsp white wine vinegar
2 tbsp minced preserved lemon (if you don’t have this, use the zest of 1 full lemon)
1 clove garlic, finely minced
1 tbsp honey
salt and pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the rice out on the tray and mix with oil and harissa. Bake until crispy, stirring occasionally, approximately 40 minutes.

While the rice is cooking, thinly slice the carrots and onion on a mandolin. Cut the larger pieces in half. Chop up the cilantro and pistachios. Arrange the vegetables in a large salad bowl. Add the crispy rice (once cooled). Toss in the dressing and serve!

 

Related Recipes:

harissa fried eggs
harissa whipped feta
Tunisian tuna with preserved lemon dressing

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The Best Tuna Salad

I’ll always be a tuna girl, I can eat it every day of the week (and I would if not for mercury!). I’m always dressing it up different ways – but the key is really to add all the fixings! Too many people just stir in mayo and it needs more! Something crunchy, something oniony, something creamy, something spicy and something sweet!

1 6oz. cans solid albacore tuna, packed in water
2 tbsp finely chopped red onion
1/2 rib celery, finely diced
2 tbsp golden raisins
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp fresh squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Method:

Drain tuna well and using gloves, “grind” the tuna with your fingers. Add the remaining ingredients and mix to combine. Serve in lettuce cups in a bagel!

Related Recipes:

Fricassé Tuna Salad
tuna couscousotto
puttanesca tuna salad

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