Category: Shavuous

Upside Down Beet & Goat Cheese Tart

This tart flips the script (literally!) on traditional tarts. By baking it upside down, the beets caramelize against the pan, creating a glossy, jewel-toned top once flipped. Paired with creamy goat cheese, fresh arugula, crunchy pomegranate seeds and rasberry balsamic reduction? You’ve got yourself a dish that’s as visually stunning as it is delicious. Low on effort. Big on impact. Just how I like it!

Upside Down Beet & Goat Cheese Tart

3 medium pre-cooked beets, thinly sliced
2 tbsp olive oil
2 tbsp Tuscanini raspberry balsamic glaze, plus more for finishing
1 sheet of puff pastry, thawed
5 oz goat cheese, crumbled
arugula, for topping
pomegranate seeds, for topping

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Drizzle the olive oil and balsamic glaze in the center of the parchment paper. Top with 5 rows of overlapping beets, a bit smaller than than the size of the puff pastry sheet. Top with half of the goat cheese and cover with the sheet of puff pastry (lighty roll out to smooth the folds if folded). Brush with eggwash and transfer to the oven. Bake until puffed and golden brown, about 20 minutes.

Remove from the oven and flip the tart onto a serving tray. Remove the parchment and set aside to cool.

Once cooled, topped with the remaining half of the goat cheese, arugula, pomegranate seeds and a drizzle of the balsamic glaze.

NOTE: If you can’t find Tuscanini’s raspberry balsamic, you can use the classic one.
If you don’t like goat cheese, you can use feta instead.

Related Recipes:

beet “ravioli” with whipped feta
beet kale and goat cheese shakshuka

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Feta Stuffed Dates with Crispy Kataifi

Shavuot is almost here, and you’ve already planned the cheesecake, the blintzes and the quiche… but what about that first bite? You know—the one that says, “Buckle up, this dairy party’s about to get real.”

Let’s skip the usual cheese board routine and go bold with these Kataifi-Wrapped Feta-Stuffed Dates. They’re crispy, salty-sweet little bites of heaven that look fancy, taste amazing, and give you a genius way to use up that leftover kataifi pastry that’s been taking up freezer space since you made Dubai chocolate!

Warm, gooey feta tucked into a sweet Medjool date, wrapped up like a golden haystack of crispy kataifi strands. It’s rich and tangy with a hint of sweet, and it disappears in two bites. (Or one, if you’re hungry!)

Perfect for your dairy table, your snack table, or your “I just need a little something while the cheesecake chills” table.

 

Feta Stuffed Dates with Crispy Kataifi

18 Medjool dates, pitted
4oz Tnuva sheeps milk feta
1/2 package Kataifi pastry (thawed if frozen)
3oz. Tnuva butter, melted
hot honey, for topping
chopped salted, roasted pistachios, for topping

Method:

Preheat your oven to 400°F. Line a baking sheet with parchment paper and brush with melted butter.

Cut the feta cheese into bite-sized pieces, large enough to fit in between the split dates. Stuff the dates with the feta cheese and set aside.

Cut the kataifi dough in half widthwise and using a small handful of pastry at a time, wrap each stuffed date with the pastry. Transfer to the baking sheet. Brush the tops of the pastry with butter and bake for 15-20 minutes, until the pastry is golden and crispy.

As soon as you remove the pastries from the oven, drizzle with hot honey and sprinkle with crushed pistachios.

NOTES:

These taste amazing warm but hold up at room temp too.
You can also stuff the dates with goat cheese or brie.

Related Recipes

silan baked apples with pistachio kataifi
brie stuffed dates
greek salad with feta croutons

 

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Cheesy Stuffed Mushrooms with Tomato Jam

Shavuot is coming, and that means one thing: dairy is having its main character moment. But this year, let’s take your appetizer game up a notch with these cheesy stuffed mushrooms stuffed with Tuscanini’s incredible sweet & savory tomato jam plus a cube of mozzarella! They’re bite-sized, flavor-packed, and totally irresistible. So pop them on a platter and watch them vanish!

Make-ahead friendly. Stuff ’em in the morning, bake ’em before guests arrive!

 

Cheesy Stuffed Mushrooms with Tomato Jam

20 medium cremini or white button mushrooms
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ cup panko breadcrumbs
1/2 cup lightly packed fresh grated Parmesan cheese plus more for serving
1/4 tsp dried oregano
1/4 tsp garlic powder
pinch of red pepper flakes
kosher salt, to taste
1/4 cup Tuscanini tomato jam plus more for serving
4oz block of mozzarella cheese, cut into bite-sized pieces
2 tbsp chopped fresh parsley

Method:

Prep the mushrooms: Clean your mushrooms gently with a damp paper towel. Remove the stems and finely chop them.

In a skillet, heat the olive oil. Sauté the onion and garlic until softened and add the chopped stems, continue to saute for about 4-5 minutes, until liquid is absorbed and the stems have softened.

Transfer the mixture to a mixing bowl. Add the panko crumbs, parmesan and spices and stir to combine.

Preheat the oven to 375 degrees and place the mushrooms on a parchment lined baking sheet. Spoon a small dollop of tomato jam into the mushroom cavity and fill with a cube of mozzarella. Top generously with the filling.

Bake for 20 minutes, or until the mushrooms are cooked through, the cheese is melted and the crumbs are golden brown.

To serve, sprinkle with more parmesan and parsley and serve with additional tomato jam for dipping.

Make ahead: Prep and stuff the mushrooms earlier in the day, store in the fridge, and bake fresh before serving.

Related Recipes:

spinach stuffed mushrooms
unstuffed mushrooms

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Honey Harissa Corn Ribs with Preserved Lemon Labneh

Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.

But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.

Here are some hard-earned tricks that actually help:

Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.

Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.

Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.

You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol

Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.

But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!

4 ears of corn
1/2 cup olive oil
3 tbsp honey
1/4 cup harissa
1 tsp smoked paprika
juice and zest of 1/2 lemon
kosher salt,to taste
2 t

Preserved Lemon Labneh
1/2 cup greek yogurt
pinch of kosher salt
1 tbsp minced preserved lemon peel
1 tsp honey, optional
2 tsp za’atar
1 tbsp olive oil
2 tbsp chopped parsley, for garnish

Method:

Blanch the corn in salted boiling water for 3 minutes or microwave for 2 minutes. Using a sharp knife, cut the corn into quarters lengthwise, using a rolling pin or meat mallet to help cut through the cob.

Preheat oven to 400 degrees.

In a medium bowl, combine the olive oil, honey, harissa, smoked paprika, lemon zest and juice and salt. Brush the mixture generously over the corn ribs and transfer to a parchment lined baking sheet. Bake for 25-35 minutes, until the corn is lightly charred and caramelized around the edges.

To make the labneh dip, line a colander for cheese cloth or a kitchen towel and place into the kitchen sink. Mix the yogurt with a pinch of salt and transfer it to the lined colander. Wrap the cloth over the yogurt and place something heavy on top. Let it drain for as long as you have, one hour mimimum, up to overnight (transfer to the fridge for overnight straining).

Transfer the strained yogurt to a bowl and mix with preserved lemon and honey. Sprinkle with za’atar and drizzle with olive oil.

Place the ribs on a serving platter and garnish with parsley. Serve with labneh dip.

Related Recipes:

roasted baby elote
summer corn and peach salad
corn goat cheese salad

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Chili Lime Tuna Crudo with Mango Juice


A few weeks ago, I was lucky enough to be invited to a bluefin tuna carving event with Fleishigs magazine and Akimori restaurant at the kosher.com test kitchen, sponsored by Tuscanini. They brought in a 158lb. bluefin tuna that had been caught that very day in Mexico, and they carved it right in front of us! It was fascinating.

The tuna was broken down into akame (lean), chutoro (medium-fatty) and otoro (fattiest) and prepared in different styles – shashimi, nigiri, torched and lightly seasoned. They also set up a poke bar for us to make our own bowls! It was such a fun way to learn about the different styles of fish and their preparation and we had a blast! The best part was getting to take home a goodie bag of otoro, the most prized part of the fish, and I knew I had to make something extra special. With Passover in mind, I decided to create a bright and fresh mango juice to cut the richness of the fish, and it was epic!! I hope you give it a try!

 

Chili Lime Tuna Crudo with Mango Juice

1 ripe mango
2″ chunk of ginger
juice of 1 lime
3 tbsp water
kosher salt, to taste
1 lb. sushi grade tuna
1 Thai chili, thinly sliced
2 radishes, thinly sliced
handful of microgreens
zest of 1/2 lime
2 tbsp good quality extra virgin olive oil
flaky salt

Method:

Using a blender or food processor, blend the mango, ginger, lime juice and water until pureed. Strain the juice through a fine mesh sieve, pressing down on the solids to extract as much juice as possible. Season with salt, to taste.

Using a very sharp knife, thinly slice the fish in a single stroke.

Transfer the fish to a large platter, dispersing it in an even pattern. Using a small pitcher, pour the mango juice around the fish, taking care to fill the empty spaces and not pour it over the fish.

Garnish with radishes, chilies, microgreens and lime zest. Drizzle with olive oil and finish with flaky salt.

Serve cold.


Related Recipes:

sushi burrito

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