Category: Lunch

Puttanesca Tuna Salad


This is my new favorite tuna salad! I’m never going back! It was inspired by the Italian pasta sauce, Puttanesca, And you’re gonna wanna drown all your food in the dressing!

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Puttanesca Tuna Salad

2 cups arugula
1 cup grape tomatoes, halved
1/2 cup sliced black olives
1/2 small red onion thinly slice
1 can tuna, drained well and flaked

Dressing:
1/3 cup extra-virgin olive oil
Zest and juice of half a lemon
2 cloves garlic, minced
1/4 cup finally chopped parsley
3 tablespoons finely chopped capers
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

Method:

Mix and enjoy!



Related Recipes:

Israeli Style Tuna Salad
Tuna Salad with a Twist
Tuna Pasta Salad
Tunisian-Style Tuna Nicoise Salad

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Cauliflower Tabboule


I love using up my Shabbat leftovers to throw together a fresh dinner, and this healthy spin on tabboule salad did not disappoint!

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Cauliflower Tabboule

1/2 head cauliflower, diced
2 Persian cucumbers, diced small
1/2 red onion, diced small
1 cup pomegranate seeds
1 jalapeño, seeded and diced
1 bunch parsley, chopped (or a mix of herbs)
1 cup diced leftover chicken, optional

Dressing:
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 clove grated garlic
1 tsp za’atar
1/2 tsp sumac
Salt and pepper, to taste

Method:

Add all your ingredients to a bowl, pour over the dressing, mix it together and get diggin!



Related Recipes:

Sweet Chili Cauliflower Poppers
 Falafel Cauliflower Poppers (Baked!)
Chickpea Cakes with Za’atar Cauliflower Relish
Cauliflower Nachos with Harissa Cheddar Sauce
Smoked Paprika Popcorn Cauliflower

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Sheet Pan Shawarma

Shawarma in the Sukkah! Such a fun idea to serve for an afternoon lunch!

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Sheet Pan Shawarma

2 lbs @carvingblockmeats Pargiot (dark meat cutlets)
2 tbsp shawarma spice
2 tbsp grapeseed oil
Hummus, tahini, schug or harissa, for serving
Israeli salad, cabbage salad, beet salad, carrot salad, Israeli pickles, optional, for serving

Method:

Mix the chicken with the shawarma spice and oil. Place directly on a sheet tray and broil on high for 15-20 minutes or roast at 425 for 20-25 minutes.

Slice thinly and stuff into laffa, pita opt serve in a grain bowl!

Related Recipes:

Sheet Pan Sausage & Peppers
Sheet Pan Chicken Fajitas, 5 Ways
Grilled Chicken Shawarma Salad

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Chili Lime Crispy Salmon


I’m totally crushing on this salmon recipe, inspired by elote, Mexican street corn! I used @taanugfoods new Panko-Styke corn flake crumbs for an amazing crispy coating.

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Chili Lime Crispy Salmon

2 lbs side of baby salmon
1/2 cup mayonnaise
1 clove garlic
Zest and juice of 1/2 lime
1/2 tsp chili powder
Pinch of cayenne pepper
1/4 tsp kosher salt
3/4 cup @taanugfoods Panko Style Corn Flake Crumbs
1 teaspoon chili lime seasoning (Tajin, Trader Joe’s, or your favorite blend)
1/4 cup light olive oil
1/4 cup honey

Method:

Preheat oven to 400°.

Line a baking sheet with parchment paper and place the salmon on it.

In a small bowl, combine the mayonnaise, garlic, lime zest and juice, chili powder, cayenne and salt. Brush the mixture over the salmon. Sprinkle with crumbs and chili lime seasoning. Drizzle with oil and honey and bake for 18-20 minutes, until the fish is opaque and flakes easily with a fork.

For a true elote experience, finish with some crumbled feta for dairy meals!

Related Recipes:

Lemon Salmon
Apple Honey Mustard Salmon
Sweet Chili Broccoli Salmon
Honey Sriracha Salmon

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Kosher Udon Ttoekbokki


Kosher UDON TTOEKBOKKI! I made this on a whim the other night with the ingredients I had in my pantry, so definitely not authentic but oh. So. Delicious.

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Kosher Udon Ttoekbokki

3-4 tbsp gochujang
1-2 tbsp soy sauce
1 tsp sesame oil
2 cloves minced garlic
3 tbsp consommé powder
1-2 tbsp brown sugar
2x 16oz udon noodles (I used frozen)
Shredded cheese
Chopped scallions
Sesame seeds
Soft boiled eggs

Method:

Bring 3 cups water to a simmer. Make a paste out of the gochujang, soy sauce, sesame oil, garlic, consommé and brown sugar. Add it to the simmering water and whisk to incorporate. Add the udon noodles and simmer until cooked through, stirring occasionally (add more water if needed). When the noodles are soft, top with cheese and cover the pot until melted. Add scallions and sesame seeds and top with eggs.

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