Category: Salad

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!

Shaved Brussels Sprout Salad

Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?

Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.


Also, the holidays. So many of you visit on the holidays. THANK YOU!!

Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.

In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!

In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.

And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!

 

Related Recipes:

kale crunch salad
holiday salad
waldorf 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!

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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Summer Peach Salad with Chili Lime Dressing

You can thank corn nuts for this salad. Actually you can thank Skopp’s Supermarket in Fallsburg, New York where I purchased said corn nuts that totally inspired this salad!

When it comes to salads (or really most of the recipes I make for dinner), I’m not much of a planner. Inspiration hits at the grocery store or when I’m standing in front of my refrigerator trying to clear it out at the end of the week.


In this case, I was shopping at Skopp’s for my weekly groceries upstate, and I eyed the nut cart with roasted corn nuts all warm and toasty. So I reached for the scoop and thought, “How good would these taste on a salad?!”. I was already in the produce aisle where I caught sight of big beautiful summer peaches, and it hit me – yes!! Juicy peaches and crunchy corn nuts are a good idea, what else should I add? I happened to be standing near the avocados at that point and it was a match made in fruity heaven.

Off to the next aisle, the beautiful baby heirloom tomatoes looked so fresh and colorful and I knew they’d add the perfect balance to the sweetness of the peaches. Mixed greens were a given. And the maple candied pecans – well they are a favorite around here, and the flavors matched perfectly.


That, my friends, is how this Summer Peach Salad was born. It is also a lesson that everything is better with corn nuts!

Related Recipes:

caramelized peach and gouda quesadillas
corn and heirloom tomato salad with basil lime vinagrette
fruit salad with basil honey lime dressing

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Camembert en Croûte Salad

People often ask me if I feel deprived as a serious foodie who keeps kosher, and the answer is “no”. As someone who’s been kosher since birth, I don’t crave “treif” simply because I’ve never tried it. And there is really so much available on the kosher market today, that I don’t really feel like I’m missing out.

BUT… (there’s always a but isn’t there?!), traveling as a kosher keeper is hard stuff. Especially when you go places that don’t have much kosher available, and you’ve got to stuff your bag with cans of tuna and crackers. I have to admit that part isn’t easy, and for that reason, I usually choose to travel to places based on the kosher availability there.

Which totally works for me because eating out, I feel, is part and parcel of a vacation. I’m not the sit-by-the-beach and suntan kinda gal, so I’d rather hit the town and see what it has to offer.


I love exploring different food cultures and traveling really opens your eyes to different ingredients and flavor combinations. On my recent trip to Paris, I ordered the camembert salad, which was served simply over a bed of iceberg lettuce, with a drizzle of balsamic and honey and a sprinkling of pine nuts. It really made me rethink the whole camembert thing (I always just wrap it in puff pastry), and I knew I was going to recreate it when I got home,

I took the best of the salad, and paired it with the “en croute” concept, for a deconstructed cheese salad of your dreams. There’s not much else to say about this other than IT’S AS GOOD AS IT LOOKS.

Camembert, if you’re not familiar, is a soft and creamy, surface-ripened cow’s milk cheese. The white bloomy rind is totally edible, with barely any moldy flavor. As someone who is not a fan of moldy cheese, I absolutely love Camembert (and brie!), so I wouldn’t be scared off by it.


If you’re not quite ready for Camembert on it’s own, I recommend wrapping it in puff pastry with some fig jam and candied nuts and baking until puffed and golden. That’s really what got me into this wheel of wonder to begin with and it’s absolutely amazing!


halloumi cheese waffles with tomato jam and balsamic syrup
brie marsala pizza
dried fruit brie bites

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