Category: Dinner

Roasted Cauli & Chickpea Salad

I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.

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Roasted Cauli & Chickpea Salad

For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil

For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste

salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped

Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water

Method:

Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.

Related Recipes:

More Salad Recipes

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Apricot Harissa Chicken


I love a hearty bone in chicken recipe, especially for Friday night. The combo of apricot and harissa is 🔥

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Apricot Harissa Chicken

6 pieces bone-in chicken
8 oz dried Turkish apricots
Salt and pepper, to taste
12oz apricot jam
2 tbsp harissa
1 tsp smoked or sweet paprika
Zest and juice of 1/2 lemon
2 tbsp tomato paste

Method:

Read the oven to 375°. Place the chicken and apricots in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.

Related Recipes:

Baharat Roasted Spatchcock Chicken With Tzimmes
Roasted Summer Chicken
Ratatouille Roasted Chicken
Chimichicken

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Asian Chicken Salad With Clementines


Pass me some Vitamin C!!! Crunchy, citrusy, chickeny….
So so good!

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Asian Chicken Salad With Clementines

DRESSING:
1 tbsp clementine zest
1 tbsp grated ginger
2 cloves garlic, grated
1 tbsp sesame oil
1/4 c grapeseed oil
1 1/2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
Pinch red pepper flakes
1 tbsp white miso paste

SALAD:
1/2 head green cabbage, shredded
1 carrot julienned
2 grilled chicken breast, sliced
3 scallions, chopped
5 clementines, sliced
1/3 cup roasted cashews, crushed
3 eggroll wrappers, thinly sliced and fried

Method:

Grate the zest of a clementine and ginger into a small bowl, add in your sesame oil, grapeseed oil, soy sauce, rice vinegar, honey, red pepper flakes and miso paste. Stir to combine. Slice your eggroll wrappers into thin strips and fry until golden brown. In another bowl add your green cabbage, carrot, sliced chicken, scallions, clementines, and cashews. Finish with your fried eggrolls, pour over the dressing, mix it and enjoy!

Related Recipes:

Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad With Jalapeno Honey Mustard Dressing
Asian Chicken Salad

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Tuna Couscousotto

We’re big on #meatlessmonday in my house, which is usually vegan (falafel! refried bean tacos! Smashed impossible burgers!) but going Pescatarian works too and I’m a tuna gal all the way.

This Couscousotto has all the risotto feels, inspired by Israeli-style tuna salad. Makes a great lunch or light dinner with a side of salad.

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Tuna Couscousotto

1 can tuna packed in olive oil
8.8oz Ptitim or Israeli couscous
1 cup marinara sauce
1-2 tbsp harissa
2 cups vegetable stock
2 tbsp capers
1/2 tsp lemon zest
1 tsp lemon juice
Salt and pepper, to taste
Fresh parsley, for finishing (I didn’t have but I would use it if I did!)

Method:

Drain the olive oil from the tuna into a sauté pan. Add the couscous and sauté until toasted. Add marinara, harissa and stock, bring to a simmer. Add tuna and capers, lemon zest and juice, salt and pepper. Continue to simmer, uncovered, over low heat until creamy and the couscous is cooked through, 10-15 minutes.

Related Recipes:

Lemony Hawaij Chicken Couscous Soup
Couscous Stuffed Capons
Israeli Couscous With Beef
Hawaij Couscous

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Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

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Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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