Category: Recipes

The BEST Meat Sandwich

Hear me out, will you?
There are sandwiches and then there are SANDWICHES. Stuffing tuna and mayo between two pieces of rye bread is a sandwich. Making a caper mayo, adding greens and pickled veg, toasting up some ciabatta…now that’s a SANDWICH. Me? I’m the SANDWICH type – surprise, surprise! I consider building a sandwich an art form. It takes a humble protein and carb and makes it an experience!

So… it’s Tuesday and there are some leftover scraps from Shabbos in the fridge. Are you going to make a sandwich, or are you going to

MAKE.
A.
SANDWICH!!

Yalla, lets make a the BEST MEAT SANDWICH OF YOUR DREAMS!

The BEST Meat Sandwich!

2 slices leftover sourdough
2 tbsp extra virgin olive oil
1 1/2 tbsp whole grain or spicy brown mustard
2 tbsp sundried tomato tapenade (recipe follows)
a few slices of leftover roast beef or london broil (my go-to easy recipe!)
handful of argula
handful of marinated onions (recipe follows)

Method:

Heat the olive oil in a skillet and add the sourdough bread, toasting until golden brown on both sides. Smear one side of the bread with mustard and the other side with tapenade. To assemble, layer the bread, meat, arugula, pickled onions and the second slice of bread. Cut in half and serve.

Sundried Tomato Tapenade

1/4 c parsley, finely chopped
1/4 c cilantro, finely chopped
1/4 c sundried tomatoes in olive oil, finely chopped
2 tbsp capers, finely minced
1 clove garlic, grated on a microplane
zest 1/2 lemon
juice 1/2 lemon
3 tbsp extra virgin olive oil
salt and pepper to taste

Mix until fully incorporated.

Marinated Onions

1 red onion, thinly sliced into half moons
2 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/4 tsp dried oregano
1/2 tsp kosher salt

Mix and marinate for as long as you have!

NOTE: leftover red meat is best served cold or at room temperature. Do not reheat or it will dry out.

Related Recipes:

everything London broil
easy London broil
pickled onions

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Grilled Chicken Salad with Basil Dressing

If you don’t already know this about me – I’m obsessed with chicken salad. I literally MAKE extra chicken so that I can make salad out of it. But especially in the summer – it’s my go-to lunch, light dinner, or snacking bowl for the whole family – because if anyone loves it as much I do, it’s my kids! And soon, you too!

 

Grilled Chicken Salad with Basil Dressing

1 head rommaine lettuce, chopped
1 carrot, peeled into ribbons|
1 Persian cucumber, sliced into half moons
3 radishes, slice dinto half moons
handful of grape or cherry tomatoes, halved
2 pieces grilled chicken, diced

Creamy Basil Dressing

3/4 cup mayonnaise
4 frozen basil cubes
1 frozen garlic cubes
juice and zest of 1/2 lemon
salt and pepper, to taste
1-2 tbsp water, to thin, if desired

Method:

Chop, mix, toss – you know what to do!

 

Related Recipes:

Asian chicken salad with clementines
green goddess Bissli chicken salad
curry chicken salad
grilled chicken salad with jalapeno honey mustard

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Crispy Rice Sushi Salad

Let’s be honest: leftover rice is rarely exciting. It’s dry, a little clumpy, and often destined for the microwave. But with one simple trick — a sheet pan and a little oil (and spice!) — you’re not reheating rice. You’re upgrading it.

If you’ve ever scraped the bottom of a rice pot and secretly loved those toasty, crunchy bits (or peeled the entire crust off a pot of tahdig!) – THAT’S crispy rice. It’s all about the crrrrunch — nutty, golden nuggets of caramelized crispiness. That texture alone could carry a dish, but when tossed with fresh toppings and punchy sauces, it becomes the foundation of something truly next level.

So move over boring ‘ole sushi salad, and let your CRISPY RICE sushi salad begin!

CRISPY RICE SUSHI SALAD

Crispy Rice
4 cups leftover jasmine rice
2 tsp soy sauce
1-2 tbsp chili garlic paste, sambal oelek or chili crisp
2 tsp sesame oil
2 tsp grapeseed or avocado oil

Salad
1-2 cups leftover salmon, tuna or kani
2 Persian cucumbers, thinly sliced
1/2 cup edamame, thawed
2 scallions, thinly sliced
1 avocado, diced
1 tbsp toasted sesame seeds
1/3 cup spicy mayo
1/4 cup sweet sauce

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread the rice out. Add the soy sauce, chili paste, sesame oil and grapeseed oil and stir until incorporated. Bake for 35-45 minutes, stirring every 15 minutes until the rice is crispy but not burned.

Transfer the crispy rice to a large bowl. Top with flaked salmon, cucumber, edamame, scallions, avocado and sesame seeds. Drizzle with spicy mayo and sweet sauce and serve.

Related Recipes:

sushi salad
crispy rice carrot salad with harissa 
crispy rice latkes
chili lime crispy salmon

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Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

I love me a wedge salad, because iceberg just doesn’t get the love it deserves. Am I right? It’s all about the kale these days! But let me tell you what kale doesn’t have – crunch! And I’m all about the crrrunncchh!

I especially love throwing this salad together when I have leftover chicken on hand, because everything is better with a little shredded chicken. And when there are leftover shifka peppers in the fridge, I have to make my delicious creamy hot pepper dressing that is so incredibly delicious! My dad would always eat them growing up and they were a staple in our pantry, but I always found them too spicy. But when you remove the veins and seeds and blend them up with mayo and garlic – pure magic happens!

Oh and lets not forget that chickpea crumble! Talk about texture, the stuff is a dream! When larger crispy bits and crunchy chickpea dust come together – you get the most incredible combo for topping a salad.

So try these components together, or on their own – they’ll be your new favorite salad toppers!

Wedge Salad with Hot Pepper Dressing & Smoky Chickpea Crumble

1 head iceberg lettuce, quartered
1 cup grape tomatoes, sliced
2 cups leftover rotisserie chicken, shredded
1 bunch chives, chopped

Hot Pepper Dressing:
3 canned shifka hot peppers, veins and seeds removed
1 clove garlic
1 cup mayonnaise
2 tsp lemon juice
kosher salt, to taste

Blend in a food processor until creamy.

Smoky Chickpea Crumble:
1 can garbanzo beans, rinsed and drained
1 tbsp smoked paprika
kosher salt, to taste
1 1/2 tbsp extra virgin olive oil

Preheat oven to 425 degrees. Place the chickpeas onto a parchment lined baking sheet and mash with a potato masher so that you have some larger and some smaller pieces. Mix with smoked paprika, salt and oil and bake until crispy, about 20 minutes, stirring once.

To assemble the salad, place a wedge of lettuce onto a plate, drizzle with dressing and top with chicken, tomatoes, chives and chickpea crumble. Finish with more dressing.

 

Related Recipes

wedge salad with turkey “bacon” bits
wedge salad with carrot ginger dressing

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Upside Down Apricot Olive Oil Cake

If spring had a flavor, I’m convinced it would be apricot. Bright, sweet, a little tangy — just like the season itself. And while their moment is short, these golden gems are worth the wait. That’s why I like to seize the season and turn them into something truly special: this Upside-Down Apricot Olive Oil Cake. Yes, it’s fruity. Yes, it’s fabulous. And yes, we’re flipping it — literally.

Don’t sleep on olive oil in cake! Seriously, it brings this subtle, fruity richness that plays perfectly with the tang of fresh apricots. The result? A tender crumb that’s plush without being heavy, and a flavor that gets better with every bite (and honestly, the next day too — if it lasts that long).

Think of this cake as the Mediterranean vacation your dessert table didn’t know it needed!

Pro Tips for a Flippin’ Good Cake:

Use apricots that are ripe but still firm — soft ones will turn to mush (and no one wants that drama).
Choose a fruity olive oil that’s not too bitter. If it smells amazing, it’ll taste amazing.
Don’t skip the parchment! It’s your insurance policy for a smooth flip.

Upside Down Apricot Olive Oil Cake

1/4 cup apricot jam
8 fresh apricots, halved and pitted
1 ⅓ cups all-purpose flour
1 cup sugar
1 teaspoon kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup extra virgin olive oil
3/4 cup full fat coconut or creamy almond Milk
2 large eggs
1 tablespoon orange zest
3 tablespoons orange juice

Method:

Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray and line with parchment paper. Brush the apricot jam over the parchment paper and arrange the apricots cut-side-down on top of the jam.

In a large bowl, whisk the flour, sugar, salt, baking soda and baking powder. In a second bowl, combine the olive oil, milk, eggs, orange zest and juice. Pour the wet batter into the dry batter and mix until creamy. Pour the batter over the apricots.

Bake for 1 hour or until a toothpick inserted comes out clean. Allow cake to cool for 10 minutes and then turn it over onto a cake tray. Allow cake to cool completely before serving.

Related Recipes:

olive apricot chicken
honey lavender chicken with apricot salsa
moscato poached apricots

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