Category: Dairy

Latke Caesar Salad

Happy Chanukah! We’re making a LATKE CAESAR SALAD because my kale caesar salad is a winner at EVERY gathering, and this version, with clusters of lacy latkes and a sour cream dressing, is my best Chanukah reinvention to date!

Latke Caesar Salad
4 russet potatoes, julienned with a julienne peeler
1 egg
2 tbsp flour
Salt and pepper, to taste
Canola oil, for frying
Kosher salt and smoked paprika, for dusting
1 lb. Kale, stems removed, torn into bite sized pieces
freshly grated parmesan, for topping

Sour Cream Caesar Dressing
½ cup sour cream
¼ cup mayonnaise
2 tablespoons freshly grated Parmesan
2 tsp lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, grated
1 teaspoon anchovy paste (or mashed fillets)
½ teaspoon Worcestershire sauce
Freshly ground black pepper
1–2 tablespoons water or milk to thin

Method:

To make the latke croutons, mix the potatoes, egg, flour, salt and pepper until just combined. Heat a few inches of oil in a deep skillet and use a fork or tongs to drop small clusters of potatoes into the oil. Fry until golden brown, and remove with a slotted spoon on a rack set over a baking sheet. Sprinkle with salt and smoked paprika.

Remove the tough stems from the kale and tear or roughly chop into bite-sized pieces. Transfer to a large bowl.

In a medium bowl, combine the dressing ingredients until creamy and incorporated. Pour the dressing over the kale and using gloves, massage it in. Transfer to a serving platter, top with freshly grated parmesan and latke croutons.

Related Recipes:

Caesar Salad Pizza
chicken Caesar wraps
devil-ish egg chicken caesar salad
kitchen sink chicken caesar salad
kani caesar salad with nori croutons

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Caesar Salad Pizza

If you’re basic when it comes to pizza, you’re doing it all wrong! Pizza is a base for so many amazing toppings and ideas. Stuff it, fold it, top it, – and if you put a salad on top you’re basically just eating salad, so all the power to ya!

 

Caesar Salad Pizza

1 frozen pizza pie such as Maadanot
3/4 cup mayonnaise
2 cloves garlic, crushed
2 tbsp capers, minced into a paste
2 tbsp rice vinegar
1 tsp soy sauce
1/4 tsp sriracha
3 cups chopped kale
1/2 cup grated parmesan

Method:

Bake the pizza according to package directions. While it’s baking, combine the mayonnaise, garlic, capers, rice vinegar, soy sauce and sriracha in a bowl, stir to combine. Add the kale to a large mixing bowl and add in about half of the dressing. Wearing gloves, massage the dressing into the kale.

Remove the pizza from the oven and top with salad. Add freshly grated parmesan. Serve immediately.

 

Related Recipes:

kale pizza with hot honey

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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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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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