Category: Lunch

Kosher “Shrimp” Toast


KOSHER “SHRIMP” TOAST, inspired by my trip to London!

Click here to view the reel on Instagram

Kosher “Shrimp” Toast

1.5 lbs ground dark meat turkey or chicken
1 tsp grated fresh ginger
1 clove garlic, grated
1 tsp toasted sesame oil
2 tsp soy sauce
White bread
1/2 cup Panko crumbs mixed with 1/3 cup sesame seeds
Canola oil + a bit of sesame oil, as needed
Chopped scallions and sriracha, for serving

Method:

Mix the turkey, ginger, garlic, toasted sesame oil and soy sauce until combined. Spread a thin layer over white bread and dip into the panko crumbs. Fry until deeply golden on both sides. Top with scallions and sriracha!

Related Recipes:

Kosher Shrimp & Grits
Artisan Toast, 6 Ways

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Curry Chicken Salad

Leftover chicken from the weekend? Let’s make CURRY CHICKEN SALAD!

Check out the reel on Instagram here!

Curry Chicken Salad

1 head Romaine lettuce
2 cups diced chicken
1 stalk celery, thinly sliced
1 small apple, thinly sliced
1/2 small red onion, diced small
Handful of craisins
Handful of sliced almonds

Curry Dressing:
1/3 cup mayo
2 tsp Dijon mustard
1 tbsp honey
1 clove minced garlic
Scant tsp curry powder
Juice of 1/2 lemon
Salt and pepper, to taste

You know what to do!

 

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Asian Chicken Salad
Grilled Chicken Wedge Saladwich Carrot Ginger Dressing

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Basil Pasta

 

Every week people ask me for the recipe to this simple BASIL PASTA thats a staple in our house. I love that’s it’s so adaptable, and I even use frozen basil and garlic (don’t @ me!) so it’s ready in a pinch. Also great for shalosh seudot!

Click here to view the reel on Instagram.

Basil Pasta

1 box of your favorite pasta (I use bow ties)
14 cubes frozen basil
2 cubes frozen garlic
1/3 cup extra virgin olive oil
Salt and pepper, to taste

Method:

Cook pasta according to package directions. Place basil, garlic, olive oil, salt, pepper in a large bowl. Drain pasta and pour into the bowl. Rest a few minutes so cubes defrost. Stir. Adjust seasoning, to taste.

OPTIONAL ADDITIONS: lemon zest, red pepper flakes, sundried tomatoes, roasted zucchini, grape tomatoes, hearts of palm, tuna, flaked salmon, feta cheese, fresh mozzarella.

Related Recipes:

Angel Hair Pasta Salad
Salmon Pasta Salad
Tuna Pasta Salad

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Kale Crunch Salad

All I can say is even though I had a boatload of this salad on Shabbos, and then again yesterday when I photographed it, I need it again like NOW, and that, my friends, is a sign of a delicious salad – one you want to eat over and over and over again!

Yes, the flavor combo is bomb but what really makes this salad extra special is all the crunchy elements and it’s like a party in your mouth. A party!!!

I debated calling this the Cruciferous Crunch Salad but then I tried to say cruciferous on my Instagram and I ended up saying cruciferouSH, so I nixed it lol! Kale Crunch Salad has still got that alliteration ring to it that I love, so we’re going with that!

What is really great about this salad is that it’s really adaptable – sub in your favorite candied nuts, seeds and croutons,  the important thing is you want things with lots of different textures in every bite.

And with Rosh Hashanah just a few short weeks away, we’re hoping on the pomegranate train and I couldn’t be more excited!

Kale Crunch Salad
YIELD: 6 servings

4 cups kale
2 cups shredded red cabbage
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
1/3 cup candied slivered almonds
1/3 cup crunchy rice noodles, such as La Choy brand

Dressing:

1/3 cup grapeseed or light olive oil
3 tbsp balsamic vinegar
3 tbsp honey
1 tbsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Method:

Spread the kale out on a platter or bowl. Mix the cabbage into the kale. Top with pomegranate seeds, sunflower seeds, almonds and rice noodles.

In a small bowl, combine dressing ingredients and whisk until thickened.

When ready to serve, toss the salad with the dressing.

VARIATION: use pumpkin seeds instead of sunflower seeds and any type of candied nut instead of the almonds or croutons or chow mein noodles instead of rice noodles.

Related Recipes:

smoky kale and farro salad with balsamic fig dressing
wilted kale and kabocha squash salad
fall farmer’s market salad
kale persimmon salad

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Sweet Chili Broccoli Salmon

I have a confession to make: I can’t spell brocolli. I mean broccolli. No broccoli! Thank G-d for auto-correct because I just can’t get it right.

I’ve always been a good speller but I’ve got a few mindblocks:
broccoli
nauseous
exercise

It’s a good think I don’t get nauseous from eating broccoli after I exercise otherwise I’d have 3 typos in the same sentence, ha!


Actually speaking of broccoli, it’s one of my favorite veggies, and I can legit eat an entire tray in one sitting! I love it raw, I love it steamed, roasted and stir fried. I’m not even partial to fresh broccoli, the frozen stuff is just fine for my standards, so long as it’s thawed properly and not mushy. Mushy brocolli is gross, Mushy brocolli doesn’t deserve to be spelled correctly.

So for all you broccoli lovers out there – thaw your frozen broccoli, never boil it! I like to run the frozen broccoli under cold water just to lightly thaw and then stir fry over high heat. That’s it. Perfectly tender broccoli every time.

Sweet Chili Broccoli Salmon

olive oil cooking spray
2 lbs. skinless fillet of salmon, cut into cubes
2 eggs, beaten
salt and pepper, to taste
1 cup flavored breadcrumbs
3 tbsp sesame seeds, plus more for garnish
24oz. frozen broccoli florets
1 tbsp grapeseed oil
13oz. bottle sweet chili sauce
1 scallion, thinly sliced
prepared rice, for serving

Method:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with olive oil cooking spray. Set side.

Place eggs into a small bowl and season with salt and pepper. Place breadcrumbs in a second bowl and mix with sesame seeds.

Dip the salmon cubes in eggs and breadcrumbs and place on baking sheet. Spray generously with olive oil cooking spray. Bake for 15 minutes.

While the salmon is cooking, place the broccoli florets in a strainer in the sink and run water over it until mostly thawed. Pat dry.

Heat oil in a skillet and stir fry the broccoli over high heat until tender. Add the sweet chili sauce to coat.

When ready to serve, add the salmon to the broccoli and coat completely with the sauce. Garnish with scallions and serve with rice.

Related Recipes:

sweet chili salmon with wasabi crust
broccoli parmesan poppers 
fish tacos with broccoli slaw

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