Category: Side Dish

Okonomiyaki Latkes

I think I like making Okonomiyaki just so I can say the name. It’s so fun, amiright!! It wasn’t necessarily in the plans but I had some cabbage in the fridge (when do I not?) and I was craving something savory and pancakey so I threw it all together and it was everything I was craving and more!

Traditional Japanese Okonomiyaki is basically a kitchen-sink savory pancake with loads of veggies and proteins thrown in, binded together with a batter, fried to crispy perfection, and topped with Japanese mayo, sweet sauce and lots of other fun things like pickled ginger, nori, bonito flakes and more. There are no rules here, have fun with it and make it your own!

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Okonomiyaki Latkes

1/4 of small head red cabbage, Finely shredded on a mandolin
1/4 of small head green cabbage, Finely shredded on a mandolin
3 scallions, chopped
2 eggs + 2 egg whites
3/4 c Panko seasoning
1/2 tsp umami seasoning (or sub onion soup mix)
Pinch red pepper flakes, optional
1 1/2 cups shredded mozzarella or meunster
1 tsp white sesame seeds
1 tsp black sesame seeds
Grapeseed + a little sesame oil, for frying
Toppings: spicy Mayo, sweet sauce, nori flakes, sesame seeds

Mix up the ingredients and give it a good massage to break down the cabbage. Let the cabbage sit for 10-20 minutes to wilt down a bit then fry!

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Crack Broccolini

CRACK BROCCOLINI!! Inspired by @therealmelindastrauss

Every time I make this, my inbox gets flooded for recipe requests so here you go!!

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Crack Broccolini

one pkg broccolini
olive oil
onion soup mix

Method:

Trim your broccolini, Spread it out on a parchment lined baking sheet, drizzle some olive oil and onion soup mix then bake at 425° for 20 minutes!

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More appetizers
More side dishes

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Baharat Pumpkin Butter

I’m not a fan of pumpkin spice anything, so I did what I do best and put my own spin on pumpkin butter by adding baharat, silan and a little bit of tahini for creaminess.

In his cookbook Shaya, Alon Shaya shares “an odyssey of food, my journey back to Israel” and he calls Baharat spice “the fancy pumpkin pie spice”. It’s kind of a savory version with cumin, black pepper along with the warm notes of cinnamon, cardamom, cloves and nutmeg. Adding it to pumpkin butter gives it depth and spice that is so different from traditional pumpkin spice, and yes, I love it!

Pair it with a cinnamon raisin bagel for the ultimate treat!To view the reel on Instagram click here.

Baharat Pumpkin Butter

15oz can pumpkin purée
1 1/2 tsp baharat
1/4 cup silan
1/4 tsp kosher salt
2 tsp tahini paste

Method:

In a pan, combine the pumpkin, baharat, silan and salt. Cool over medium heat until reduced and thickened, 10-20 minutes. Stir in the tahini paste.

(For my homemade baharat blend click here.)

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Baklava Pumpkin Pie
Cookie Butter Pumpkin Pie
Beer  Battered Pumpkin Rings

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Simanim Carpaccio


This show stopping appetizer is as beautiful as it is delicious! It incorporates some of the symbolic foods that are customary to eat for the New Year including beets, carrots and pomegranate!

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Simanim Carpaccio

1 package  vacuum packed beets, thinly sliced on a mandolin
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp pomegranate molasses
1 1/2 tbsp @heavenandearthfoods silan (date honey)
kosher salt, to taste
1/2 cup chopped parsley
1/2 cup pomegranate seeds
1/4 cup chopped roasted, salted pistachios (or nuts/seeds of choice)

Carrot Ribbon Salad
2 carrots, peeled into ribbons
1 tbsp extra virgin olive oil
juice of 1/2 lemon
kosher salt, to taste

Spread the beets out onto a large platter, overlapping slightly. Drizzle with olive oil, pomegranate molasses, and silan and season with salt. Add the carrot ribbon salad to a bowl and mix well. Top the beets with the carrot ribbons and garnish with parsley, pomegranate seeds and pistachios.



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Torah Tarts


Im taking the puff pastry trend and making it Jewish with TORAH TARTS!!! How fun are these for Shavuot?!

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Torah Tarts

hot dogs
puff pastry
honey
dijon mustard
egg
sesame seeds

On a parchment-lined baking sheet, put some yellow mustard and dijon directly on the parchment paper. On top of it place 1 hot dog cut lengthwise face down side by side. Top it with a piece of puff pastry, brush it with egg wash and sesame seeds. Bake at 400 degrees until puffed and golden.

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Shavuos Recipes

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