Category: Lunch

Italian Antipasto Salad

BBQ Bissli has always been my favorite flavor – aside for the taste, I loved the twisty texture that I would eat in layers! I even made a homemade version (using dried pasta) in my cookbook, Totally Kosher (fans say it’s even better than the original!).

When I thought about how to use this flavor in a fun away, my mind went to ITALIAN ANTIPASTO SALAD – a mix of salumi and briny ingredients + corkscrew pasta that makes a great meal in a bowl. Of course I used the Bissli in place of the pasta here (same shape, same mouthfeel!) and the result is so satisfying!

To view the reel on Instagram click here.

Italian Antipasto Salad

6oz. baby button mushrooms
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 of 14oz. log @abelesheymann salami
7oz arugula
1 3.8oz can sliced black olives, drained
1/4 cup sliced pepperoncini or Shifka hot peppers
1/2 large red onion, thinly sliced
1/4 cup sliced marinated sundried tomatoes
1 2.5oz bag BBQ Bissli

Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1 tbsp honey
2 tsp whole grain mustard
salt and pepper, to taste

First roast the mushrooms: spread them out on a baking sheet and toss with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes.

While the mushrooms are roasting, slice the salami into thin slices, stack them and slice into ribbons.

Aassemble the salad. In a large shallow bowl, add the arugula, olives, red onion, salami ribbons, salami, sundried tomatoes and Bissli.

In a small bowl, whisk the dressing ingredients. Add the mushrooms to the salad once slightly cooled and stir in the dressing. Serve.

Bissli Salad Series Recipes

Falafel Salad
Bissli Pizza Salad
Green Goddess Bissli Chicken Salad

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Smash Shawarma Pita

I don’t know about you but I am living and breathing Israel right now, and all I can do is see how I can put an Israeli spin on everything, including my food, obviously! I love a good Smash Burger so I decided to get in on the Smash-Burger-Taco trend except make it Israeli by using ground turkey spiced with shawarma seasoning, and smashing it onto a pita half! I couldn’t get them out fast enough – my family polished them off! Winner winner shawarma dinner!

To view the reel on Instagram click here.


Smash Shawarma Pita

1 lb ground dark meat turkey (lamb or chicken works too)
2 tbsp shawarma spice
Salt, to taste
2 pitas, split
Oil, for frying
Toppings: red cabbage slaw, Israeli salad, Israeli pickles, sumac onion, tahini

Method:

Mix the ground turkey with shwarma spice and a bit of salt. Divide into 4 portions. Heat a skillet over high heat with 2 tbsp oil, add a portion of turkey, cover with pita and smash with a burger press or heavy bottomed pot. Cook until golden, flip and cook until browned and crsisp. Top with toppings of choice. בתאבון!

Related Recipes:
Sheet Pan Shawarma
Grilled Chicken Shawarma Salad
Chicken Shawarma

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Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

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Falafel Salad

FALAFEL SALAD! All the falafel fixings in one bowl, minus the actual falafel, but with a surprise ingredient instead!

To view the reel on Instagram click here.

Falafel Salad

red cabbage
cucumbers
tomatoes
Israeli pickles
chickpeas
red onion or scallion
parsley
lemon juice
Bissli falafel bits
Tahini (Creamy Tahini)

Mix some red cabbage, cucumbers, tomatoes, Israeli pickles, chickpeas, red onion or scallion, parsley, tahini, lemon juice, and Bissli falafel bits! So so good!

Related Recipes:

Spinach Falafel Burger
Falafeltaschen Board
{Falatkes} Falafel Latkes with Harissa Tahini
Falafel Cauliflower Poppers (Baked!)

Bissli Salad Series Recipes:

Italian Antipasto Salad
Bissli Pizza Salad
Green Goddess Bissli Chicken Salad

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A Week of Cruciferous Crunch!

It’s been a cruciferous week here, and not on purpose! I had been eating all the wrong things, and my skin (and clothes!) were showing it, so I decided to clean up my diet a bit. I started with an apple cider vinegar detox – 1 tablespoon apple cider vinegar (raw, with the mother!) mixed into 8 oz. of water + the juice of half a lemon each morning. The enzymes, probiotics and protein in the vinegar help to give the gut lots of healthy bacteria that aids digestion, lowers blood sugar, helps to reduce acne and belly fat, to name just a few benefits! Just make sure to rinse your mouth out or brush your teeth after because the acid can ruin teeth enamel.  And as always, consult your dr. first before starting any new regimen!


But I digress…onto the cabbage…. I made this amazing roasted cabbage pizza because I wanted something cheesy that was low carb and it came out BEYOND AMAZING! I was inspired to make the dish when I bought Trader Joes new pizza spice, so I cut the cabbage into thick slabs, brushed it with olive oil, sprinkled on the pizza spice (you can sub with Italian seasoning) and roasted at 400 degrees for 20 minutes. Then I topped it with marinara sauce, shredded cheese and different toppings (jalapeno, olive, sliced onions) and returned to the oven until the cheese was melted. Holy Moly was it good!! Give it a try!

Watch me make it on Instagram!

I love cruciferious vegetables, and thankfully, so does my stomach! I whipped up this Salsa salad another day this week, and it was everything you want in a salad – lots of great textures and delicious flavor.

Salsa Salad!

1/3 cup salsa
3 tbsp light olive oil
1 clove minced garlic
Juice of 1/2 lime
1 tbsp honey
Salt and pepper to taste
1 medium head cabbage, chopped (I like to cut it into squares for this salad)
1 avocado, diced
1 jalapeño, thinly sliced
Bunch of cilantro, roughly chopped
1 cup crushed tortilla chips

Whisk the salad dressing at the bottom of the salad bowl and add the salad ingredients. Toss to combine and serve!

Watch me make it on Instagram!

And lastly, with all the rain and cold weather, I wanted some comfort food – so Bubby’s Cabbage Soup for the win. I seared the meat and bones, sauteed the onions and added some tomato paste to really take it over the top. So. So. Good!

Watch me make it on Instagram!

Related Recipes:

stuffed cabbage bolognese
cabbage bourekas
kale crunch salad

What’s your favorite way to eat cabbage? Share it with me in the comments below!