Category: Lunch

Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

To view the reel on Instagram click here.

Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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Bissli Pizza Salad

I could say that I’m running out of Bissli salad ideas – but that just doesn’t happen to me. Give me an ingredient and a challenge and I’m all over it! Especially when it’s one of my favorite snacks – BISSLI! The pizza flavor might not be my favorite, but I can’t get enough of the crunch – so I figured why not coat some  actual cheese into pizza “croutons” – almost like one of those goat cheese salads, you know?

But then I thought – I really need something acidic to cut through all that heavy fried cheese – and I made these insane marinated onions that were so good I wanted to drink the sauce! And it doubles as the dressing too! Throw it all over some arugula with parmesan and you’ve got a salad worthy of your Chanukah party! Happy frying!

To view the reel on Instagram click here.

Bissli Pizza Salad & Dressing

1/4 cup extra virgin olive oil
1 tbsp tomato paste
2 tbsp red wine vinegar
Juice of ½ lemon
3 frozen basil cubes
1 clove garlic
½ tsp dried oregano
2 tbsp honey
Salt and pepper, to taste
1 small red onion, thinly sliced into half moons
7oz arugula
2 tbsp capers
Parmesan cheese, for finishing

Blend the salad dressing and pour over the onions. Set aside to marinate while you make the cheese croutons.

BISSLI PIZZA CROUTONS
1 bag pizza bissli
1/4 cup flour
1 egg
10 cheese balls
Salt and pepper, to taste

Method:

Blitz the bissli into crumbs and transfer to a shallow bowl. Whisk an egg and season with salt and pepper. Add flour to a Ziploc and season with salt and pepper. Add cheese to the flour and shake to coat. Working with one wheel of cheese ar a time, shake off excess flour, dip in egg and then Bissli crumbs. Fry unti crispy, about 1 minute per side (if you fry for too long the cheese will ooze out).

To assemble the salad, layer arugula, marinated onions with some of the salad dressing, capers, croutons and Parmesan cheese.

Related Recipes:

More Chanukah Recipes

Bissli Salad Series Recipes:

Green Goddess Bissli Chicken Salad
Falafel Salad
Italian Antipasto Salad

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Okonomiyaki Latkes

I think I like making Okonomiyaki just so I can say the name. It’s so fun, amiright!! It wasn’t necessarily in the plans but I had some cabbage in the fridge (when do I not?) and I was craving something savory and pancakey so I threw it all together and it was everything I was craving and more!

Traditional Japanese Okonomiyaki is basically a kitchen-sink savory pancake with loads of veggies and proteins thrown in, binded together with a batter, fried to crispy perfection, and topped with Japanese mayo, sweet sauce and lots of other fun things like pickled ginger, nori, bonito flakes and more. There are no rules here, have fun with it and make it your own!

To view the reel on Instagram click here.

Okonomiyaki Latkes

1/4 of small head red cabbage, Finely shredded on a mandolin
1/4 of small head green cabbage, Finely shredded on a mandolin
3 scallions, chopped
2 eggs + 2 egg whites
3/4 c Panko seasoning
1/2 tsp umami seasoning (or sub onion soup mix)
Pinch red pepper flakes, optional
1 1/2 cups shredded mozzarella or meunster
1 tsp white sesame seeds
1 tsp black sesame seeds
Grapeseed + a little sesame oil, for frying
Toppings: spicy Mayo, sweet sauce, nori flakes, sesame seeds

Mix up the ingredients and give it a good massage to break down the cabbage. Let the cabbage sit for 10-20 minutes to wilt down a bit then fry!

Related Recipes:

More Chanukah Recipes

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Green Goddess Bissli Chicken Salad

Leave it to me to trash up a healthy salad with Bissli – but the truth is, I’m having so much fun with this series! I first started it when I made this falafel-inspired salad topped with falafel bits (the BEST texture for a crouton), and then I just went with it all the way. I never imagined this one would be so absolutely incredible – my favorite of the Bissli salad series for sure!!!

Did anyone else grow up putting onion bissli on their fingers like rings?!

To view the reel on Instagram click here.

Green Goddess Bissli Chicken Salad

1/2 small head green cabbage, thinly sliced
12 baby cucumbers, quartered
1 cup frozen edamame, thawed
2 jalapeños, seeds and veins removed, thinly sliced
3 scallions, sliced
1 bag onion bissli, lightly crushed
2 grilled chicken breasts, diced

Dressing:
1 bunch cilantro (about a cup)
2 scallions
2 cloves garlic
Juice of 1 lime
1 cup mayonnaise
Salt and pepper, to taste
Small squirt of honey, optional

Method:

Add all over your ingredients to a bowl then pour over the dressing. Toss and enjoy!!

Related Recipes:

Green Goddess Salad
Green Goddess Salad Dressing
Grilled Chicken Salad With Jalapeno Mustard Dressing

Bissli Salad Series Recipes:

Bissli Pizza Salad
Falafel Salad
Italian Antipasto Salad

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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