Category: Side Dish

BBQ Potato Salad

True story – I had never made this potato salad before, but we were having a BBQ get-together at Prospect Park for my friend’s birthday, and they put me on potato salad duty. I wanted to make something a little different, so I whipped this up and it was literally the first thing to be POLISHED off at the BBQ! Suffice it to say, this is such a crowd pleaser. Potato salad always is!!

Click here to view the reel on Instagram.

Best BBQ Potato Salad for a crowd

2 24oz bags baby red potatoes
9 eggs
4 scallions, chopped
1/3 cup capers
1/2 cup chopped dill
1 heaping cup mayonnaise
3 tbsp spicy brown mustard
Juice of 1/2 lemon
Salt and pepper, to taste
Smoked paprika, for finishing

Method:

Add all of the ingredients to a bowl, mix and ENJOY!

Related Recipes;

Spicy Potato Salad
Blueberry Sweet Potato Granola Salad
Lag Ba’omer – Best BBQ Potato Salad

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Cabbage Hamantasch Knish

I’ve been on quite the cruciferous kick these days, and I thought I’d have given up by now, but no! I’m having fun challenging myself to new cabbage creations, and thankfully my body loves cabbage as much as I do, so it works for me!

Growing up, my mom always made cabbage knishes for Shabbat and the holidays. She would sauté a bag of pre-shredded cabbage in some oil, season it with plenty of sugar, salt and pepper and stuff it into pockets of puff pastry. I love the addition of beef bacon here – plus a hint of mustard and maple and just a splash of vinegar to cut through it all makes the perfect filling.

Are you team sweet or savory hamantasch? Let me know in the comments below!

Cabbage Hamantasch Knish
YIELD: 2 knishes, each knish serves 6 as an appetizer

6oz. beef bacon, diced small
1 large shallot, minced
16oz. shredded green cabbage
kosher salt and freshly ground pepper, to taste
1 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp dijon mustard
2 sheets puff pastry, thawed
1 egg, beaten, for eggwash
1 tbsp sesame seeds

Method:

Add the bacon to a cold skillet and turn the heat on a medium flame. Cook the bacon until the fat renders out and the bacon is crispy. Remove the bacon from the pan with a slotted spoon and set aside. Add the shallot to the skillet and saute until translucent, about 2 minutes. Add the cabbage, salt and pepper and stir until the cabbage is wilted and tender, about 8 minutes. Add the vinegar, maple syrup and mustard and stir to incorporate. Return the bacon to the skillet and combine. Continue to cook until the cabbage starts to brown.

Preheat oven to 400 degrees. Lightly roll out the puff pastry dough to approximately 11″ x 11″ and trim the corners to form a circular shape. Transfer half of the cabbage to the center of the pastry and fold over the corners to create a giant hamantasch. Repeat with the remaining puff pastry and cabbage. Brush the pastry with egg and sprinkle with sesame seeds. Bake until puffed and golden, 18-20 minutes.

Related Recipes:

salami tarte tatin
corndog hamantaschen
savory hamantaschen trio

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Creamiest Tahini


To view the reel on Instagram click here.

Creamiest Tahini

½ cup tahini paste, stir if separated
1 clove garlic
juice of ½ lemon
¼ tsp cumin
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Whisk ingredients together in a bowl to get the creamiest Tahini you’ve ever had.

 

Related Recipes:

Tahini Rice Cakes
Tahini Scones
Tahini Frappuccino
Tahini Date Smoothie

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Roasted Cauliflower with Dates & Smashed Olives


Roasted Cauliflower with Dates & Smashed Olives, OH EM GEE!!

To view the reel on Instagram click here.

Roasted Cauliflower with Dates & Smashed Olives

1 head cauliflower, cut into bite-size florets
8 medjool dates, pitted and quartered lengthwise
3/4 cup canned chickpeas, drained, rinsed, patted dry
1/2 cup Kalamata olives smashed and pitted
Two cloves garlic, grated on a microplane
Zest of 1 Meyer lemon (or 1/2 regular lemon)
2 tablespoons zaatar
3 tbsp Extra-virgin olive oil
Kosher salt, to taste
Fresh parsley, chopped, for garnish

Method:

Preheat oven to 425°. Line a baking sheet with parchment paper, add all the ingredients and toss to coat evenly. Roast for 25 minutes until crispy. Garnish with parsley.

Related Recipes:

Roasted Smashed Potatoes with Leeks
Spicy Roasted Carrot Fries
Roasted Mini Peppers

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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!