Category: Dinner

Herbs de Provence Roast Chicken with Fennel & Orange

Ever since my magical trip to France this summer, I’ve been wanting to use the Herbs de Provence that I brought back from the market there (pictured below)! One thing I learned during my travels is that unlike American-made blends of Herbs de Provence, the classic French recipe does not have lavender in it, an ingredient that I didn’t particularly like in the blend! There are some variations but the classic recipe includes dried rosemary, thyme, savory and oregano – a mix I can definitely get behind. I assume the lavender must have been added due to the many lavender fields in the region (which was one of the most favorite parts of my visit – pictured below!) but I prefer lavender in soap, or surprisingly in my iced coffee!

Of course this recipe wasn’t planned, it came together before Shabbat with a lonely bulb of fennel from the fridge, a half head of cabbage that was leftover from testing a salad recipe, some oranges from the bin and shallots I had – and it was absolutely amazing! It’s time to use up more of the jar of Herbs de Provence, I’m obsessed!

Herbs de Provence Roast Chicken with Fennel & Orange

1 whole chicken (about 3lb)
2 oranges, quartered (reserve one quarter for sauce)
2 shallots, peeled and quartered
1/2 large green cabbage, sliced into wedges
1 fennel, trimmed and sliced into wedges
handful of fresh rosemary
1 small head garlic
1 clove garlic, minced
1 1/2 tsp whole grain mustard
1 tbsp herbs de Provence (see note)
3 tbsp extra virgin olive oil
1 tbsp honey
zest and juice of 1/4 orange
salt and pepper, to taste

Pat the chicken dry and place in a roasting pan. Fill the cavity with a quarter of an orange, rosemary and garlic and tie the legs with kitchen twine. Place the remaining orange segments (reserve one for the sauce), shallots, cabbage and fennel around the chicken.

In a bowl, combine the minced garlic, mustard, herbs de Provence, olive oil, honey, orange zest and juice, salt and pepper. Rub the mixture over the chicken. Drizzle the vegetables with olive oil and season with salt and pepper.

Roast, uncovered at 425 degrees for approximately one hour, basting occassionally with the pan juices, until the vegetables are caramelized and the chicken is cooked through.

NOTE: Herbs de Provence is fairly easy to find in many major or gourmet markets, Trader Joes also carries a blend. For a lavender-free kosher blend on Amazon, you can try this!

Related Recipes:

lemon and garlic whole roasted chicken
baharat roasted spatchcock chicken

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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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Ramen Salad

I found these new Ramen toppers at the store and was inspired to create a Ramen Salad using some of my favorite components of ramen soup – namely, soft boiled eggs and shitake mushrooms. I love putting a jammy yolk on just about everything, but it works especially well with kale, and I often top my kale Caesar salad with them too!

This is not your typical salad, but the ingredients come together so well, with the crunchy onion garlic ramen and Asian dressing. Serve with a side of crudo and you’ve got yourself a full meal!

Ramen Salad

3 soft boiled eggs
1/2 lb shiitake mushrooms, sliced
1 tbsp olive oil
1 tsp sesame oil
kosher salt and freshly ground pepper, to taste
4 cups chopped kale
1 cup frozen edamame, thawed and rinsed
1 avocado, diced
1 cup Gefen onion garlic ramen toppers

Dressing:
1/3 c grapeseed oil
2 tsp sesame oil
3 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 clove minced garlic
1 tbsp honey
Pinch of red pepper flakes
1/2 tsp salt
Juice of 1/2 lime

Method:

For the soft boiled eggs, bring a small saucepan to a boil, reduce to a simmer and lower the eggs into the water with a spoon (I like to pierce them with an egg piercer first to make peeling easier). Simmer for 7 minutes. Remove from the heat and transfer the eggs to an ice bath.

While the eggs are cooking, trim the shitake mushroom stems and slice them into strips. Saute in the grapeseed + sesame oil until browned and softenened. Season with salt and pepper.

In a small bowl combine the dressing ingredients. Whisk until emulsified.

Thinly slice the kale and add to a large salad bowl. Top with mushrooms, edamame, avocado, ramen and soft boiled eggs. Add the dressing and lightly toss. Enjoy!

Related Recipes:

Kale Crunch Salad
Wilted Kale And Kabocha Squash Salad
Weekend Leftovers Ramen Bowls
Pulled Brisket Ramen

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Zucchini Caponata

Caponata is a traditional Sicilian eggplant dish  that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!

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Zucchini Caponata

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

Method:

Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.

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Related Recipes:

Italian Antipasto Salad

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