Category: Shabbos

Cruciferous Crunch Chicken Salad

Gimme all the cruciferous veg! Maybe it’s the crunch, maybe it’s the color, but I love everything in the cabbage family – kale, cauliflower, kohlrabi – it’s my jam! Mix it all together and you’ve got a party in your mouth. I made this on the last day of the Chag to use up leftover grilled chicken and the bowl was licked clean (mostly by me!!). So I had to make it again for y’all!

Kale Crunch Salad
YIELD: 6 servings

4 cups kale
2 cups shredded red cabbage
1 kohlrabi, peeled and julienned
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
2 pieces leftover sumac pargiot (or any chicken)

Dressing:

1/3 cup grapeseed or light olive oil
3 tbsp pomegranate concentrate (see note)
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
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, kohlrabi, chicken and sunflower seeds.

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

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

NOTE: I used Sadaf pomegranate concentrate which is like molasses, but it doesn’t have added sugar. If using molasses, reduce honey as needed.

Related Recipes:

Kale Crunch Salad
Grilled Chicken Salad with Basil Dressing
Asian Chicken Salad With Clementines
Green Goddess Bissli Chicken Salad
Curry Chicken Salad
Grilled Chicken Salad with Jalapeno Honey Mustard Dressing
Grilled Chicken Fattoush with Za’atar Ranch 

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Chestnut Puree

When it comes to the holidays, I’ll be the first to say, nix the mashed potatoes and serve something DIFFERENT with your brisket! There are so many delicious root vegetables you can puree – to name just a few: parnips, sweet potato, turnip, celery root, butternut squash and carrot! Cruciferous veg like cauliflower and cabbage also make a great puree! And SO MUCH YES to chestnuts – they’ve got lots of starch that blend into the creamiest mash once mixed with some vegetable stock (or heavy cream for dairy puree!). So give this recipe a try. Pairs well with this pomegranate glazed roast and this braised version as well.

Chestnut Puree
YIELD: 2 cups puree

3 tbsp extra virgin olive oil
2 shallots, finely chopped
4 cloves garlic, minced
14oz roasted chestnuts (4 3.5oz bags)
2 1/4 cups vegetable stock
Pinch nutmeg
2 bay leaves
Kosher salt, to taste

In a deep skillet, heat the olive oil. Add shallots and garlic and sweat over low heat until translucent. Add the chestnuts,  stock, nutmeg, bay leaves and salt and simmer until the chestnuts soften, about 15 minutes. 

Remove the bay leaves and Transfer to a food processor or Vitamix and blend until creamy. If the mixture is too thick, add more vegetable stock until desired consistency is reached. 

Related Recipes

Chestnut Hummus with Herb Chestnut Oil
Stuffed Dates with Chestnut Cream
How to Roast Chestnuts

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Hot Honey Roasted Cabbage

Roasted cabbage is a staple around here because I pretty much always have a head of cabbage in my fridge and it’s such a an easy method to elevate the humble veg. This honey harissa version is perfect for the holidays and it was a winner at my Shabbos table!

1 head green cabbage, sliced into wedges
1/3 cup honey
2-3 tbsp harissa (depending on spice level you want)
2 cloves garlic, minced
juice and zest of 1/2 lemon
3 tbsp olive oil + more for the pan
kosher salt, to taste

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and drizzle with oil. Lay the cabbage wedges on the tray. In a small bowl, combine the honey, harissa, garlic, lemon zest and juice, olive oil and salt. Brush the mixture over the cabbage, drizzle with more oil and season with salt.

Bake until the cabbage is tender and starts to brown around the edges, about 30 minutes.

ADVANCE PREP: you can make this a day or two in advance and warm up, uncovered, before serving.

Related Recipes

sweet and sour cabbage
Roasted Cabbage Pizza 
Stuffed Cabbage Bolognese
Cabbage Bourekas

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Shnitzel Sammies!

Shnitzel sammies, aka challah shnitzel are having a moment at food markets in Israel these days – the loaded sandwiches are all the rage, especially on Friday afternoons. They are equally as good on Sunday nights, when you can load up your leftover challah with all the Shabbos salatim and extra shnitzel (or any protein!) you have left over from the weekend.

There are so many variations of this sandwich, depending on your favorite dips or what you’ve got on hand – almost as many as the types of shnitzel you can make (I’m a panko girl myself!). I’m sharing some of my favorite salatim here but feel free to make it your own – or even better – just buy the dips and it comes together in 1-2-3!

SHNITZEL SAMMIES!

challah rolls
shnitzel
tahini or hummus
schug or harissa
fried eggplant slices and/or eggplant dip or matbucha
Israeli pickles
red cabbage slaw

SHNITZELIM SHEL DVIR

5 chicken breasts, split and pounded thin
Oil for frying

Eggs
3 eggs
2 tbsp ketchup
2 tbsp sweet chili sauce
1 1/2 tsp yellow mustard
3 tbsp mayonnaise
Pinch of salt

Crumbs
9 oz. plain Panko crumbs
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper

Stir the egg mixture until creamy and place in a shallow bowl or sheet pan. Mix the crumbs and place in a shallow bowl or sheet pan.

Dip the chicken in the eggs and then into the crumbs, pressing down to fully coat. Fry until golden on both sides and transfer to a rack set over a baking sheet to cool.

SWEET CHILI ROASTED EGGPLANT

1 large eggplant, cubed
3 Tbsp olive oil
salt, to taste
pepper, to taste
1 (6-oz.) can tomato paste
½ cup sweet chili sauce
4 small Israeli pickles, diced
2 tsp fresh-squeezed lemon juice
2 Tbsp honey
1 clove garlic, minced
1 scallion, chopped

Preheat oven to 425°F. Place eggplant on a baking sheet; toss with oil, salt, and pepper. Bake for 25-30 minutes, stirring occasionally.

Transfer eggplant to a large bowl. Mix with tomato paste, sweet chili sauce, pickles, lemon juice, honey, garlic, and scallions.

RED CABBAGE SLAW

10 oz. shredded fresh red cabbage
2 Tbsp olive oil
juice of ½ lemon
kosher salt, to taste

Add all the ingredients to a bowl and stir to combine.

SCHUG

3 jalapeno peppers, seeds and veins removed
1 lg bunch fresh parsley and or/cilantro (2-3 cups packed)
4 cloves garlic
1 tsp cumin
¼ cup olive oil
Juice of ½ lemon
Kosher salt, to taste

Add all the ingredients to the bowl of a food processor with the S blade attached and pulse until finely chopped.

TAHINI

½ cup tahini paste
1 clove garlic, minced
juice of ½ lemon
¼ tsp cumin
⅓ cup ice water
kosher salt, to taste

Stir tahini paste thoroughly, as oil and solids tend to separate.
In a bowl, mix tahini paste, garlic, lemon juice, and cumin. Add ice water; whisk until emulsified. Season with salt, to taste.

Related Recipes:

shnitzel strips
tortilla shnitzel
the best meat sandwich
challah recipe

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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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