Category: Diet

Roasted Cabbage Salad

A couple of weeks ago, I was lucky enough to be in Israel along with a delegation with the mayor of NYC, Mayor Adams. There is NOTHING quite like an Israeli hotel breakfast, but the dish that got my attention was a roasted cabbage salad on the salad buffet that changed the way I looked at cabbage salad forever! Roast before you dress? oh YES YES YES!! I met the chef and I had to ask him about my favorite dish, and he graciously shared with me how to make it!

Roasted Cabbage Salad

1 head green cabbage, chopped into large chunks
3-4 tbsp extra virgin olive oil
kosher salt and pepper to taste
1/3 cup sliced almonds
1/4 cup chopped dill

Tahini Dressing:

½ cup tahini paste, stir if separated
1 clove garlic, grated
juice of ½ lemon
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Preheat oven to 450 degrees. Spread the cabbage out on a parchment lined baking sheet and toss with olive oil, salt and pepper. Roast until tender and caramelized around the edges, tossing occasionally, about 25 minutes.

While the cabbage is roasting, spread the almonds on a parchment lined baking sheet and toss with a bit of olive oil. Transfer to the oven with the cabbage and roast for a few minute until lightly toasted, taking care it does not burn. Remove from the oven and sprinkle with salt.

For the tahini dressing, whisk the ingredients until creamy.

When the cabbage is done, toss with some of the tahini dressing until coated. Add most of the dill and sliced almonds. Transfer to a serving bowl and garnish with additional dill and toasted almonds.

Related Recipes

bone marrow cabbage boil
hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Thai Fish Curry

It was Meatless Monday and I was not in the mood of making dinner (true story – yes it happens to me!), so I topped by the fish store to pick up some branzino – the easiest 5-minute fish dinner (I cook it whole!). They had some really fresh Turbot on hand so I switched gears and decided to whip up a quick coconut curry, a recipe that packs a punch of flavor but comes together is 10 minutes. Just the way I like it.

Thai Fish Curry

1 1/2 tbsp coconut oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, minced
2″ chunk ginger, finely julienned
3 tablespoons Thai red curry paste
1/2 tsp ground turmeric
1 (15-ounce) can full-fat coconut milk
kosher salt and freshly-ground black pepper, to taste
6 white fish filets (I used Turbot)
zest and juice of 1/2 lime
toppings: chopped cilantro, chopped scallions and extra lime wedges
4 cups cooked rice, for serving

Method:

Heat the coconut oil in a wide skillet and add the onion, saute for 2 minutes, add the peppers and continue to saute another 2 minutes. Add the garlic and ginger and saute until softened. Add the coconut milk, curry paste, turmeric, salt and peppers and bring the mixture to a simmer. Season the fish with salt and pepper and gently place in the sauce, spooning some of it over the fish. Grate the lime zets over the fish and add the lime juice. Cover the pot and simmer 12-15 minutes, until the fish flakes easily with a fork. Top with scallions and cilantro and serve over rice.

Related Recipes:

Thai chicken curry
curry chicken salad
peanut chicken curry

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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!

Rainbow Carrot Goma-ae Salad
Serves 6 to 8
reprinted with permission from Sesame by Rachel Simons, Ten Speed Press

⅓ cup well-toasted sesame seeds
1½ tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon dashi powder (we used 1 scant teaspoon of Trader Joes umami seasoning)
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon mirin
1 teaspoon granulated garlic or garlic flakes
1 teaspoon kosher salt, plus more as needed
½ teaspoon honey or maple syrup
¾ pound rainbow carrots, shaved with a vegetable peeler
3 or 4 scallions, sliced on the diagonal (optional)

Method:

1. In a mortar with a pestle or in a food processor, grind the sesame seeds until some of the oil has been released and the seeds are slightly crushed, but the mixture has not yet become a paste. Instead, it should look like crunchy wet sand.

2 In a medium bowl, whisk the ground sesame seeds, sesame oil, soy sauce, dashi powder, rice vinegar, water, mirin, granulated garlic, 1 teaspoon salt and the honey until well combined. Taste and add more salt, if desired. Set aside.
3 In a serving bowl, toss the dressing with the carrots until evenly coated. Top the carrots with the sliced scallions (if using) and serve immediately.

Related Recipes:

Simanim carpaccio

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Spinach Feta Zoodles

Zoodles are back, and it’s been FOREVER! It was my go-to lunch and Saturday night dinner way back when, but it took a back seat when the sourdough trend replaced my low-carb leanings. But the new year is upon us – which means lightening things up post our 8-day latke fest and zoodles are making a comeback!

I had some defrosted chopped spinach in the fridge and a little chunk of feta so I decided to add those components and it may just be my favorite combo to date!

 

Spinach Feta Zoodles

1 zucchini, julienned with a julienne peeler 

2 tbsp extra virgin olive oil
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded mozarella cheese
1/4 cup feta crumbles
red pepper flakes, for finishing

Method:

Heat the olive oil in a nonstick skillet and saute the spinach until warmed through. Season with salt and pepper. Add the garlic and continue to saute until softened. Add the zoodles and saute over high heat until softened, about 2 minutes. Season with salt and stir to incorporate. Top with mozzarella and feta and cover with foil until melted. Sprinkle with red pepper flakes or drizzle some hot sauce before serving.

Related Recipes:

cheesy zoodle marinara
tuna zoodle puttanesca
zoodle bolognese

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Smoothies Two Ways!

I’ve never been a big smoothie drinker, and mostly because I just find it a hassle to have to blend everything up. You have to shlep out the blender, clean it after, and all for a drink? It doesn’t seem worth it.

But a new product on the market has totally revolutionized the smoothie industry – Swirbie! The fruit comes in nifty pods that all but dissolve in your drink, no blender required. I am hooked!

My kids have been drinking smoothies all summer, no blender necessary, and we even get to prepare smoothies on Shabbos. I love to add the pods to coconut water, seltzer or different varieties of milk for a truly refreshing drink.

One of the best parts about the pods is that since they’re frozen, you don’t need to add ice, so there’s no watering down your drink. I call that a win-win!

This chili lime smoothie was inspired by Trader Joes viral chili lime seasoning, and I’ve been drinking it on repeat, it’s that good!

Chili Lime Mango Smoothie

2 Swirbie mango pods
1 cup coconut milk
juice of 1 lime
1 tbsp honey, or, to taste
pinch of cayenne pepper
tajin spice or Trader Joes chili lime seasoning, for the rim, optional

Method:

Add mango pods, coconut milk, lime juice, honey and cayenne to a mason jar and shake until the mango dissolves. Rub the lime around the rim of your serving glass and dip in tajin spice. Pour the mango smoothie into the glass and serve immediately.

One of my favorite smoothie blends that I picked up from living in Israel is banana + date + tahini + milk. The flavors pair really well and it makes for a filling breakfast on the go.

And for a truly decadent treat, top off your smoothie with some shredded halva (or halva floss, as I like to call it!), it really takes it over the top.

Swirbie pods are available in strawberry, mango, peach, blueberry, banana and spinach flavors. You can use them on their own or blend two flavors together for an equally delicious drink!

You can find Swirbie pods in the freezer section of your local kosher supermarket.

Banana Tahini Smoothie

3 Swirbie banana pods
1 cup almond milk
2 tbsp raw tahini
1 tbsp silan (date honey)
pinch of cinnamon
pinch of salt
sesame seeds and halva, for serving, optional

Method:

Add banana pods, almond milk, tahini, silan, cinnamon and salt to a mason jar and shake until the banana dissolves. Dip the rim of your serving glass in tahini and dip in sesame seeds. Pour the banana smoothie into the glass, top with shredded halva and serve immediately.

This post is sponsored by Swirbie.

 

Related Recipes:

pear ginger and oat smoothie
pumpkin pie smoothie
tahini frappuccino

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