Salami Chopped Sandwhich


Did you know that some people have a custom to eat salami on Purim because it’s hung like Haman was hung on the gallows? In the Purim spirit, I decided to make the viral chopped deli sandwich, only kosher! With my favorite salami!

To view the reel on Instagram click here.

Salami Chopped Sandwhich

7oz salami, sliced
5oz Hod Golan honey glazed turkey
1/2 large red onion, thinly sliced
1 large beefsteak tomato, thinly sliced
3 iceberg lettuce cups
1/2 cup cornichons (or pickles of your choice)
3 tbsp Mayo
2 tsp red wine vinegar
1 tsp dried oregano
1 tbsp extra virgin olive oil
Salt and pepper, to taste
2 hoagie rolls

Method:

Now chop, mix and stuff!!

Related Recipes:

Fried Fish sandwich

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Bread Dipping Oil


I had such a blast curating this Purim basket to create the perfect salty & sweet bread dip!

To view the reel on Instagram click here.

 

Bread Dipping Oil

1/3 cup sliced olives, finely diced
1 box dried cranberries, finely diced
1/2 cup extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp red pepper flakes

Method:

Mix together all the ingredients and pair with your favorite bread.

Related Recipes:

More Dip Recipes
Purim Recipes

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No Blender Homestyle Hummus


This may just be my favorite recipe of all time!

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No Blender Homestyle Hummus

1 cup tahini paste
3/4 c ice water
juice of 1 lemon
1/2 tsp cumin
2 grated garlic cloves
salt to taste

Method:

Rinse and drain a can of chickpeas, mash with a potato masher, set aside. Whisk the tahini paste, water, lemon juice, cumin, garlic, and salt until creamy (should be thick). Add the mashed chickpeas to the tahini and mix to combine.

SWIPE THAT PITA!

Related Recipes:

Hummus Simanim
Jerusalem Hummus In Jars
Chestnut Hummus With Herbed Pita Chips
Roasted Garlic Hummus With Pita Chips

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Pickled Cauliflower Stems


Pickles don’t have to be intimidating and the best part about pickling is that you can pickle so many things, especially stems!! So don’t throw out those cauliflower stems next time and go ahead and pickle them!

To view the reel on Instagram click here.

Pickled Cauliflower Stems

1/2 cup apple cider vinegar
1 cup water
1 tsp kosher salt
1/2 tsp ground turmeric
2 tbsp harissa paste, or, to taste

Method:

Bring to a boil, put over stems!

Related Recipes:

Pickled Salmon
Pickled Deviled Eggs

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Roasted Cauli & Chickpea Salad

I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.

To view the reel on Instagram click here.

Roasted Cauli & Chickpea Salad

For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil

For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste

salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped

Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water

Method:

Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.

Related Recipes:

More Salad Recipes

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