Tag: salad

Cauliflower Tabboule


I love using up my Shabbat leftovers to throw together a fresh dinner, and this healthy spin on tabboule salad did not disappoint!

Click here to view the reel on Instagram.

Cauliflower Tabboule

1/2 head cauliflower, diced
2 Persian cucumbers, diced small
1/2 red onion, diced small
1 cup pomegranate seeds
1 jalapeño, seeded and diced
1 bunch parsley, chopped (or a mix of herbs)
1 cup diced leftover chicken, optional

Dressing:
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 clove grated garlic
1 tsp za’atar
1/2 tsp sumac
Salt and pepper, to taste

Method:

Add all your ingredients to a bowl, pour over the dressing, mix it together and get diggin!



Related Recipes:

Sweet Chili Cauliflower Poppers
 Falafel Cauliflower Poppers (Baked!)
Chickpea Cakes with Za’atar Cauliflower Relish
Cauliflower Nachos with Harissa Cheddar Sauce
Smoked Paprika Popcorn Cauliflower

Post a Comment

Green Goddess Salad


The GREEN GODDESS salad of your dreams!

Click here to view the reel on Instagram.


Green Goddess Salad

1/2 head romaine lettuce, chopped
1/2 small head green cabbage, chopped
1 kohlrabi, julienned
1 1/2 cups sliced snap peas
1 Persian cucumber, sliced
1 jalapeño, sliced

Dressing:

2 cloves garlic, minced
1 scallion, finely minced
1 handful (about 1/3 cup) fresh herbs (I use parsley and dill), finely chopped
Juice and zest of a large lemon
2 tsp dijon mustard
3/4 c mayo
salt & pepper, to taste

Method:

Whisk the dressing and mix into the salad before serving.

Related Recipes:
Green Goddess Salad Dressing
Herbed Apple & Date Salad
Shaved Brussels Sprout Salad

Post a Comment

Shaved Brussels Sprout Salad

Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?

Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.


Also, the holidays. So many of you visit on the holidays. THANK YOU!!

Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.

In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!

In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.

And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!

Shaved Brussels Sprout Salad
YIELD: 6 servings

4 cups shredded kale
1 lb. shaved or thinly sliced brussels sprouts
1 Granny Smith apple, julienned
1 cup pomegranate seeds
1 jalapeno, thinly sliced
1/2 cup chopped walnuts
1 tsp smoked paprika
kosher salt, to taste
1 tbsp olive oil

Dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp whole grain mustard
2 cloves garlic, minced
salt and pepper, to taste

Method:

Preheat oven to 350 degrees. Spread the walnuts out on a parchment lined baking sheet and mix with olive oil, smoked paprika and salt. Bake until toasted and fragrant, about 10 minutes. Set aside.

Mix the dressing ingredients in a bowl and whisk until creamy.

Add the kale, brussels sprouts, apple, pomegranate seeds, jalapeno, and walnuts to a salad bowl. Stir in the dressing and toss to incorporate. Serve immediately.

NOTE: for nut allergies, use pumpkin seeds instead of walnuts.

 

Related Recipes:

kale crunch salad
holiday salad
waldorf salad

Post a Comment

Grilled Chicken Shawarma Salad

This past Friday, Food52 posted a happiness experiment on Instagram, challenging their followers to write a list of things that make them happy and tag it #happylist. Of course, it got me thinking about what makes me happy and I put together my happy list.

Happiness Is…

– bike riding with my kids
– apricot season
– sunglasses
– Masterchef (who am I kidding? Gordon Ramsay)
– ice coffee
– fresh corn on the cob
– blogging
– circus arts at the gym
– saltwater sandals
– harissa
– anything Ottolenghi
– homemade popsicles
– the weekend

When I wrote that “anything Ottolenghi” makes me happy, I meant it! I am a true Israeli at heart, and I love digging in to Israeli food – from homemade falafel, to shawarma, shakshuka, hummus, za’atar, roasted eggplants, halva, krembo’s….I think you get the point. With summer (finally!!!) here, It’s time to lighten things up, and this amazing grilled chicken shawarma salad is my go-to. For lunch or dinner, it’s so light and filling, you’ll want to eat it all summer long!

Now since my talented friend Miriam Pascal of OvertimeCook is busy putting finishing touches on her new cookbook, I’m only too happy to fill in with this guest post, so head on over to her blog for the recipe!

B’tayavon!

Roasted Veggie Quinoa Salad

The best salads happen at the salad bar. It was Chanukah, and my sister in law and I made a run for Bagels & Greens to sample some of their amazing donuts. They had incredible flavors like Rosemary crunch, sweet basil, Oreo crunch, strawberry cheese cake, dulce de leche and even passion fruit. They were selling out fast so we made our way, babies in tow, and sat down for brunch.

To deguiltify our donut binge, we decided to start with a salad. We packed in some roasted veggies, beets, and quinoa with a drizzle of honey mustard dressing. I was used to eating quinoa salads where the quinoa was the main attraction, but I loved how the healthy grains coated my greens and stuck to the veggies. I decided to bring the idea home and roast up some veggies for a healthy lunch that’s packed with color and flavor.

I start by roasting up some veggies – there are so many to choose from! Keep it simple with zucchini and onions or add in some eggplant, peppers or mushrooms. A hint of oregano and balsamic add amazing flavor – and your house will smell incredible too.

I love topping my greens off with a poached or soft boiled egg. The creamy yolk coats the greens in a rich sauce that’s better than any salad dressing. Although, if you do want dressing (what’s a salad without a good dressing, right?), I’ve got plenty of options for you too!

Roasted Veggie Quinoa Salad

1 bag arugula or Spring Mix
1 cup quinoa
2 cups water
1 large zucchini, sliced on the diagonal
1 red onion, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
3/4 tsp oregano
kosher salt, to taste
soft boiled (or poached) eggs, for serving
green goddess, honey mustard, or balsamic dressing, for serving

Method:

Place zucchini and onion on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle oregano and salt and mix to coat. Bake at 400 degrees until tender and caramelized, about 40 minutes.

In the meantime, prepare the quinoa by thoroughly rinsing in a fine mesh sieve. Add to a pot with water and bring to a boil. Lower the heat and simmer for 10-15 minutes, until water is absorbed.

Spread the arugula out on a platter and sprinkle quinoa generously over the greens. Top with roasted veggies and soft boiled eggs. Drizzle with dressing.

VARIATION: Try roasting eggplant, mushrooms, grape tomatoes or peppers along with the other vegetables.

1 year ago: nut omelette
2 years ago: Bubby’s challah kugel
3 years ago: perfect pareve french toast

Post a Comment