MEATBALL SOUP
Double the recipe and freeze in pint size containers bc this is just straight up comfort food and we have allllllllll winter ahead of us!
#recipe
Meatballs:
1 kilo ground beef
1 egg, lightly beaten
1/2 c panko bread crumbs (I used GF seasoned)
4 cloves garlic, minced
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp black pepper
1 cup herbs, finely chopped (I used parsley + cilantro)
2 tbsp olive oil
For the soup:
1 yellow onion, diced
1 leek, halved lengthwise, thinly sliced
4 celery stalks, peeled, diced
3 carrots, peeled, diced
1 tsp kosher salt
2 zucchini, diced
2 cloves garlic, minced
1/2 lemon, juiced
1 cup dry white wine
20 cups chicken stock
2 bay leaves
1 cup herbs (optional)
In a bowl add all the meatball ingredients, except the oil, and mix well. Form meatballs (1&1/2tsp each) once all the meatballs are formed heat a large pot over medium high heat and add oil. Drop in as many meatballs as you can without overcrowding the pot. Sear for 4-5 minutes then gently rotate meatballs to sear for another 3 minutes in the second side. Remove and set aside. continue with next batch of meatballs until they’re all seared. To that pot add the onions, celery, carrots, leek and salt. Cook for 10 min stirring often. Add zucchini and garlic. Stir, cook for 2 min. Add lemon and wine. Stir. Cook for 3 min. Return meatballs to the pot. Mix gently. Add stock, bay leaves and herbs if using. Bring to a boil, reduce heat to a gentle simmer, cover the pot and cook for at least 2 hours. Serve hot and enjoy! ...

OLIVE CHICKEN W/MELTED LEEKS
any dinner that I can make in the morning and ACTUALLY GETS better each time I reheat it for the staggered dinner folks is WIN!!!
#recipe
6 bone-in chicken pieces (I did 3 breasts, cut in half), skin removed
1 cup flour (use GF 1:1 if you need!)
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 yellow onion, halved, thinly sliced
2-3 leeks, halved lengthwise, thinly sliced
6 cloves garlic, minced
1 heaping tbsp preserved lemon puree
2 cups pitted olives (I did half regular, half harissa)
3/4 cup dry white wine
2 cups chicken stock
3/4 cup cilantro leaves
1/2 cup parsley leaves
Heat a large skillet (with a cover!) over medium heat. Combine flour, salt and pepper in a bowl. Add chicken and tosse each piece in flour to coat. Once pan is hot add chicken, top side down. Sear for 5-6 minutes, then flip and sear another 5 minutes. Remove from pan and sear remaining chicken. Once all the chicken is seared add onions and leeks to the pan with 1 tsp olive and 1/2 tsp kosher salt. Cook onions and leek on medium heat for 25-30 until they are soft and melty. Add garlic, preserved lemons and olives, stir, cook for 2 minutes. Raise heat to medium high. Add wine. Using a wooden spoon stir to scrape up any of the browned bits from the bottom of the pan. Cook for 3-4 minutes. Stir in chicken stock. Return chicken back to the pan, cover with sauce. Top with herbs. Bring to a boil then lower the heat to a very gentle simmer. Cover the pan and cook for 2 hours. Serve hot and enjoy! #recipes #chicken #dinner #dinnerrecipes #easyrecipes #olives ...

SHNITSEL FRIED RICE
Yup.
The best thing to do with leftover shnitsel.
Slice it super thin. Fry in a little bit of avocado oil mixed with sesame oil. Once hot and crisp add rice. Mix till rice starts to crisp. Add garlic. Mix. Cook for two min. Add scallions and sambal oelek or any chili paste. Stir. Add soy sauce. Mix. Combine 1 egg with 1 tbs soy sauce. Stir into rice mixture while mixing.
Serve hot and enjoy!
#recipe #recipes #shnitselfriedrice
#friedrice #dinner #ᴅɪɴɴᴇʀʀᴇᴄɪᴘᴇs ...

CRISPY BAKED EGGROLLS
put anything in an egg roll wrapper and my children will eat them!
I even made a few GLUTEN FREE with rice paper and they were awesome, will out those instructions in the text!
#recipe
2 tbsp avocado oil
2 tsp sesame oil
1/2kilo (1.1lbs) chopped meat
1 tsp kosher salt
800g shredded cabbage
6 cloves garlic, minced
3/4 cup chopped scallions
1/3 cup soy sauce
1/4 cup sugar
2 pkg egg rolls wrappers
For gluten free:
2 rice paper wraps per egg roll
2 eggs
3 tbsp soy sauce
2 tbsp water
Preheat oven to 200c (400f)
In a pot over medium heat add oils and chopped meat. Break up and cook until meat is cooked through. Add cabbage. Mix. Cook for 10-12min, stirring often. Add garlic and scallions. Mix, cook for 2 min. Add soy sauce and sugar, stir to combine. Cook for another 2-3 minutes, set aside to cool.
Lay parchment paper over baking sheet and grease with non stick spray. For Eggrolls (like you see in the video. Place on baking sheet. Spray Eggrolls lightly with non stick spray.
Bake in the oven for 15-20 minutes until crispy!
Serve hot and enjoy!
GLUTEN FREE:
Combine egg, soy and water in a large shallow dish. Mix well. Dip 2 pieces of rice paper into mixture. Sit for 10 seconds. Then place in flat surface. Roll like egg roll. Fry in a non stick pan with 1 tsp of oil, on all sides. Serve hot and enjoy! #eggrolls #recipes #dinner #dinnerrecipes #easyrecipes #glutenfree ...

ROADSIDE CABBAGE SLAW
Good with everything.
Especially shawarma and falafel and smother with techina.
Also. It’ll stay good in your fridge forever.
Fine. Not forever. But a solid week.
#recipe
2 (400g) bags shredded white cabbage
1 Tbsp kosher salt
1 cup herbs, finely chopped (I used cilantro, you can use parsley, dill…mix them…wtvr you want!)
juice of half a juicy lemon (fresh is best!) (abt 2 tbsp)
2 Tbsp white vinegar
1 Tbsp olive oil
1/4 tsp coarse black pepper
Place a colander into a large bowl. Add cabbage and salt. Mix gently to distribute. Set aside for 30-40 min.
After it sits use your hands to gently squeeze cabbage to help a release a little bit more juices. Remove colander, discard juices from bowl, wipe the bowl down with a paper towel and return cabbage back to the bowl. Add remaining ingredients. Mix well.
Done!!!
It’s so good I don’t even need the shawarma! Just stuff into a pita and smother with techina. Also makes an excellent salat to serve on shabbos!!!
Store in the fridge in an airtight container for up to a week. #enjoy
#vegan #salad #cabbage #cabbageslaw #slaw #roadsideslaw #cabbagesalad #glutenfree #veganrecipes #recipes ...

15 min prep chili
🍽️DINNER CHALLENGE ep3💜
Takes no time to prepared can’t sit in the stove as long as you need and reheat as many time as you need and it only gets better!
That’s a win for the prep dinner early but still want it to be delish crew!!!
15 MINUTE PREP CHILI
2 Tbsp canola oil
1 large yellow onion, diced
1/8 tsp salt
3 cloves garlic, minced
1 tsp smoked paprika
1 Tbsp paprika
1 chipotle + 1 Tbsp adobo sauce (if you don’t have use a whole Tbsp of smoked paprika)
1 Tbsp @traderjoes fireroasted green Chile’s (optional)
2lbs. Lean ground beef
2, 15oz cans tomato sauce
2 tsp salt
2, 400g cans dark red kidney beans (optional)
1, 200g can black beans (optional)
Heat a large pot over medium heat. Add onion and first amount of salt. Sautéed for 4 min until translucent. Add garlic, both paprika’s, chipotle, adobo and Chile’s. Cook for 2 min. Add meat and use a spoon to break into chunks incorporating all the spices as you mix. Once meat is cooked through add the rest on the ingredients. Stir to combine. Bring to a boil, then lower flame to low and simmer for 1 hour. Serve hot and #enjoy #dinner #dinnerrecipes #recipes #easyrecipes #dinnerideas ...

BEST ZUCCHINI EVER
The 🌟 of the show.
Make it. Eat it plain. Serve along side chicken. Add it to pasta with a ton of Parmesan, mix into an omelette or just stand over the stove and eat all of it by yourself.
#recipe
4 zucchini’s, sliced into 1/4 inch rounds
2 yellow onions, halved thinly sliced
6 cloves garlic, minced
1 tsp crushed red pepper flakes
3 Tbsp dry white wine
Place zucchini rounds in a filling rack and sprinkle with 2-3 tbsp kosher salt. Allow to sit for 2-3 hours so salt can draw out water form the zucchini. Place rounds onto a dish towel and pat well to dry (do this in batches).
Preheat a large pan (bigger than one I used), on medium high heat. Add 1 tbsp olive oil and half the zucchini. Stir immediately and then flatten into one layer (don’t be too crazy about this if they overlap a little it’s fine ). Cook for 3-4 min. untouched, then stir, cook another 3 min. Remove from pan, add 1 more tbsp olive oil and do the same with remaining zucchini. Add to a bowl. In the same pan add 1 more tbsp of olive oil and onions. Cook on high heat for 10-12 min stirring often so they don’t burn. Return zucchini to pot and reheat. Once hot add garlic and pepper flakes. Mix. Cook for two min. Add wine. Stir. Cook for 4-5 min. Done. Serve hot and enjoy. #zucchini #recipes #vegan #veganrecipes #easyrecipes #glutenfree ...

TWIRLY POP CHICKEN SKEWERS
DINNER CHALLENGE EP 1
Easy, yummy, delicious and it’s on a stick. So the children will eat it.
2 things:
1- don’t marinate the chicken in advance. Make the marinade in advance if you want but do not add to the chicken until right before you are ready to cook it!
2- I served with this zucchini and it was out of this world. Will post that tomorrow. So stay tuned for that.
#recipe
About 20 skewers soaked in water for at least 30 min
1.5 kilo (3lbs) thin chicken cutlets
2 tbsp olive oil
1-2 tsp coarse black pepper
1 tbsp kosher salt
8 cloves garlic, minced
3 Tbsp whole grain Dijon mustard (or 2 Tbsp smooth Dijon)
1 very juicy lemon, halved + juiced
1 Tbsp white vinegar
1 Tbsp dried parsley (rub between your hands to release oils)
Add everything to a bowl. Mix. Immediately add 1 pieces of chicken to each skewer. When putting the chicken on the skewer start at the bottom of the chicken then twist the piece as you add it to create a twirly pop effect. This will keep the white meat chicken moister as it cooks.
Preheat grill or grill pan on medium high heat. Once hot add a tiny dribble of oil. Place skewers on hot pan and cook for 3-4 min on each side.
Serve hot enjoy!
#dinner #chicken #grilledchicken #chickenrecipes #recipes #dinnerideas #dinnerrecipes ...

אין אדיר כה׳
אין ברוך כבן עמרם
אין גדולה כתורה
אין דורשה לישרא-ל

מפי ק-ל מפי ק-ל יבורך ישרא-ל

There is none as powerful as Hashem
There is none as blessed as the son of Amram (Moshe Rabbeinu)
There is nothing as great as Torah
And there is no one, NO ONE, that exemplifies it like the nation of Israel!!!!

FROM THE MOUTH OF HASHEM, MAY ISRAEL BE BLESSED

Simchas Torah 5785
It is a loaded one but me must never forget that WE ARE BLESSED.
Blessed by the One whose blessings are eternal.

As the day approaches may we be blessed with peace.

And of course, blessed to greet Mashiach Tzidkeinu, rebuild the third and final Beis Hamikdash and witness tichiyas Ha’meisim b’mheira b’yameinu Amen selah

#simchastorah #succos ...

SUCCOS 5785
before anything I need to tell you that I had nothing to do with this! Eli, Meir and Dovi worked really to build the succah, bring in the stuff, get the electricity set up and so much more.
And then, Leah Baila with her gang of little sister helpers arranged and decorated everything.
So thank you to them for letting me do what I love and me hide out in the kitchen for 3 days cooking.
🌿🍋🌿🍋🌿🍋🌿
To me succos is a time of togetherness. We move out of our homes for 7 days to be reminded of our time wandering in the desert as a small nation surrounded on all sides by the shechina.
Today, when we are so deep in galus (exile) it can be hard to even crave the togetherness our souls, deep down, desire to feel with Hashem. So we physically surround ourselves with His presence by living inside an actual mitzvah.
This year, specifically when so many Jewish families are in fact not together, we must daven for redemption.
Succos last year felt like it ended at a rock bottom place. And if that was rock then there is nowhere to go but up. Please Gd may Succos this year end with ultimate “up”!
I daven that we each do our part to bring the togetherness amongst our nations so that each individual family can also be together.
As we enter our succah’s may we blessed to feel Hashem all around all the time.
May Hashem reunite all the families of klal Yisroel.
May Hashem safe gaurd and protect our soldiers and those still being held hostage.
May we have peace with in our nation.
May Hashem heal completely the sick and injured.
And of course,
May we blessed to greet Mashiach Tzidkeinu, build the third and final Beis Hamikdash and witness techiya ha’meisim b’mheira b’yameinu Amen selah.
#succoth #succos #סוכות #סוכותשמח #succos5785 ...

BETS SPONGE CAKE EVER
the most absolutely perfect cake to bring into your succah. The taste is and texture are spot on, but it’s actual magical because the taste actually gets better and better after you’ve even taken a bite! #i know the combo of liquids feels intimidating but it’s not and it’s soooo worth it!
I really am confident that it’s a if you know you know situation and you will very much understand once you taste it!!
#recipe
#recipe
7 eggs, separated
1&1/2 c sugar (divided)
1/2 cup oil
2/3 c almond milk
About 2 tbsp water (read instruction carefully)
2 tsp lemon juice (fresh is best)
2 tsp vanilla extract
2 drops (literally) almond extract
2&1/4 c flour
Scant 1/2 tsp salt
3 tsp baking powder
Preheat oven to 175°c (350°f). In a stand mixer or using electric beaters beat egg whites till foamy. While mixing very slowly add in 1/2 cup sugar. Mix until mixture is a bit glossy and you have stiff peaks when you remove the mixer. Set aside.
In a large bowl combine egg yolks and 1 cup sugar. While whisking add oil. In a measuring add 2/3c almond milk. Slowly add the water until you have exactly 3/4 cups of liquid total (we are simply watering down the almond milk!). Add lemon and both extracts to almond milk mixture. Pour into the bowl and stir to combine. Add flour, salt and baking powder. Mix gently until everything is fully mixed. Add 1/3 of the egg white mixture and fold into batter to loosen. Add remaining eggs whites and very gently fold until combined. Pour batter into an ungreased tube pan (ideally one with legs at the top). Do not bang the pan- we’re keeping the air in!!! Place in the oven and bake for about 50 minutes. Remove from the oven and gently flip pan over to cool upside down for 1 hour. Cut around the edges and place on a cake plate. Allow to cool another 3-4 hours before slicing! Serve and enjoy!
*make sure you tube pan/Bundt is a regular pan. Do NOT use a non stick pan or the cake will slip out!
#recipes #cake #spongecake #recipes #desserts ...

BEEF CRUMBLE (slash free form mini burgers) MESSY FRIES
This is the story of a girl who doesn’t want her ground beef to have the texture of sand. So she a made better beef crumble and will now proceed to make a new version of them constantly until she has explored the vast number of ways they can be deliciously consumed.
The end. Or the beginning. Depends how you look at it💫
For real though, it’s all about the beef. Crispy little crumbles of beef that you can ACTUALLY SINK YOUR TEETH INTO.
#recipe
1.5 kilo (3.3lbs) chopped meat
6-8 cloves garlic, minced
2 tsp kosher salt
1&1/2 tsp coarse black pepper
2 Tbsp olive oil
2 yellow onions, diced, sautéed in 1 tbsp olive oil and 1/2 tsp kosher salt until browned
Preheat a large skillet over medium high heat. Meanwhile in a large bowl combine meat, garlic, salt and pepper. Mix very well. Once pan is hot add oil. Using your hands (I wear 🧤) drop a small amount of meat (about 2 tbsp worth) into the pan. Continue until the pan is full. Once full allow those meat crumbles to cook for 2 minutes. Then nudge them over to the side of the pan making room to drop more in. Keep doing that until you finish your meat. (You can also move the cooked ones to a plate if that’s easier for you!) once all the beef crumbles are cooked add sautéed onions (onions can be made a few days in advance!) and stir to combine.
Serve hot over French fries, mashed potatoes, a salad or stuffed into pitas!!
MESSY FRIES:
Bake a package fries according to the directions. When they are crispy drizzle with a little special sauce and your fave spicy mayo. Add onions, jalapeños, tomatoes.. whatever you like, the beef crumbles and drizzle more sauce over the top! Serve right away and enjoy! #recipes #dirtyfries #easyrecipes #glutenfree ...

JALAPEÑO KANI POPPERS
These are awesome. They’re actually not hard to make but super spectacular to serve!
Also, don’t be nervous about the spice. Coring the jalapeno and removing the ribs and seeds really mellows them out!
#recipe
For the jalapeños
About 40-45 jalapeños
16pz fake crab
1/4 cup mayo
2-3 Tbsp sriracha
3/4 c bread crumbs (I used GF)
1 Tbsp soy sauce
TEMPURA BATTER
2 cups rice flour
1 cup corn starch
1 tsp salt
1/2 tsp baking soda
1 egg
2 cold cups seltzer (the colder the crispier!)
Using a very sharp knife, core each jalapeno removing alll the seeds and ribs. Set aside. Place remaining popper ingredients into a food processor. Pulse until it resembles the texture of ground meat. Place the entire mixture into a ziptop bag and snip on corner. Squeeze bag gently into the center of each jalapeño.
Set a medium sized pot over medium high heat and fill half way with oil. Combine tempura ingredients in a large bowl and mix well.
The colder the batter the crispier they will be. Once the oil is hot, place each jalapeño in batter to fully coat and then immediately into the oil. Fry for 3-4 minutes until golden brown. Remove from oil and place on a cooling rack.
Serve with ponzu and or spicy mayo and enjoy.
#recipes #easyrecipes ...

PRETZEL CRACK
🚨for all your craving emergencies
we kept it #glutenfree with GF 🥨 and #vegan with dark 🍫.
Make them however you like 🥰
#recipe
1 cups brown sugar
1/2 cup corn syrup
1 tbsp margarine
1/2 tsp kosher salt
1/2 tsp baking soda
1 cup roasted salted peanuts, no skin
8 oz (226 g) Pretzels
3 cups Chocolate chips
Preheat oven to 180°c (350°f) and line a baking sheet with parchment paper. Grease liberally with non stick spray. Add pretzels and peanuts to baking sheet.
In a sauce pan melt brown sugar, corn syrup, margarine and salt on medium high heat. Stir until bubbles form. Once mixture begins to bubble allow it to boil for exactly 2 minutes. Shut off heat and immediately stir in baking soda (I like to use a silicone spatula for easy cleaning!). Drizzle mixture over the pretzel and peanuts. Immediately began to use 2 spoons (not your hands like I did😬) to mix pretzels and peanuts in the mixture. Use spoon to press mixture into a single even layer (I used a piece of parchment paper to help with that!) sprinkle chocolate chips over the top and place into the oven for 3-4 minutes until chocolate is melted. Use a spatula or knife to spread chocolate in an even layer. If there are any runaway pretzels or peanut pieces that aren’t stick with the caramel just get some chocolate on them and they’ll attach during the freezing! Place baking sheet in the freezer over night (or at least 4 hours). Crack in to pieces. Serve frozen, and enjoy!
Store leftovers in the freezer!
#snacks #recipes #easyrecipes #fallrecipes #candy ...

Can’t sleep. ...

GORMEH SABZI
only possible because of the most amazing Elana Antonelli @farzaniantonelli
Thanks for teaching us your ways and being the funnest in the kitchen!
Once you get all the washing of the herbs and veg done it’s actually pretty easy!!!

#recipe
1 kilo kolichel meat (or any stew meat)
4 Tbsp olive oil, divided
1 leek, minced, washed and drained
12 cups parsley
2 large bunches of scallion greens (40 indovual scallion stalks)
5 cloves garlic, minced
2 Tbsp dried mint
1 Tbsp dried fenugreek
3 yellow onions, diced
2 Tbsp kosher salt, divided
5 cups water
8 dried Persian limes, poke hole in each one with a knife
2 tsp turmeric
1 can kidney beans, washed and drained
Cut meat in 1&1/2 inch cubes. Add to pot and cover with water. Bring to a boil and allow to billow for 15 min. While meat is cooking prep the veggies. Add scallions, garlic and parsley to the processor. Pulse till minced. Heat a large sautee pan over medium high heat. Add remaining olive oil, pulsed mixture and leeks. Cook for 5 min stirring often, add mint and fenugreek and cook another 15 minute stirring often. Drain, rinse off meat from any scum. Dried. Return pot to stove. Add 2 tbsp oil and meat. Cook, stirring often to sear on all sides. Add onion to the pot with the meat. Cook for about 5 min then add herb mixture and water. Stir. Add limes, beans, turmeric and salt. Bring to a boil, then reduce heat, cover the pot and simmer for 3 hours, stirring every so often. When the meat is soft and falling apart it’s ready! Serve hot over rice (tahdig is ideal 😋) and enjoy!!! #gormehsabzi #persianfood #glutenfree #easyrecipes #recipes #jewishfood ...

BURGER POCKETS
The name won bc it’s cute. It’s a pocket. Of puff pastry. Filled with good hamburger like things.
And they’re adorable.
And delicious.
And come with a myriad of serving options.
And they’re freezable.
K. That’s all.

#recipe
1.5 kilo (3.3lbs) ground meat
1 Tbsp kosher salt
2 tsp coarse ground black pepper
6 cloves garlic minced
1 Tbsp granulated onion
2 Tsp granulated garlic
2 tsp paprika
Put everything in a bowl, mix until well combined.

2 rolls puff pastry or about 60-65 small puff pastry squares.

Preheat oven to 180°c (350°f) and line baking sheets with parchment paper. If using puff pastry rolls cut into 2-3 inch squares.
Place 3 Tbsp meat mixture in the center of each one. Bring corners together and smush to seal. Form a sort of hamburger bun shape. Place seam side down on baking sheet. Leave 1&1/2 inches between each one bc they puff up.
Bake for about 40-45 minutes.
Serve hot and enjoy!

You can serve over chummus, techina, over a salad, or do what I plan on doing and douse them with
mushroom sauce 😋!

TO FREEZE: cool completely. Store in an airtight container. Place parchment between layers.

TO REHEAT: remove from freezer and place immediately on baking sheet and on plata or in oven (on medium temp (around 160°c/325°f) uncovered until heated through.

Enjoy and happy cooking!
#recipes #jewish #jewishfood #highholidays ...

STICKY SILAN + LEEK CHICKEN
An easy mix, pour and bake chicken…
YES PLEASE.
I love silan and so often when it’s found in savory recipes it takes over and everything becomes so sweet. I wanted to keep the deep dark flavor of the silan but make it super savory!
#recipe
8 pieces of chicken (bone in, white or dark meat, skin on or off!)
1 leek, halved lengthwise, thinly sliced
3/4 cup hot water
2 tsp onion soup mix
MARINADE:
4 cloves garlic, minced
1 Tbsp + 2 tsp Dijon mustard
2 Tbsp soy sauce
3 Tbsp white wine vinegar
5 Tbsp silan (date syrup)
1 tsp paprika
1 tsp granulated onion
1&1/2 tsp sumac
1 Tbsp olive oil
Preheat oven to 350°f (180c). Grease a baking dish and add leeks and chicken pieces. Combine all the marinade ingredients in a bowl and pour over chickens. Use your hands to rub all over chicken and leeks. Make sure chicken is bone side down and use your hand to scoop up the saucy leeks and place them on top of the chicken. Combine hot water and onion soup mix. Pour in the side of the dish. Cover baking dish tightly with parchment paper then foil. Bake for 50 minutes. Remove dish, uncover and baste the chicken. Cook uncovered for another 30 minutes basting the chicken every 5 minutes (the mere you baste the sticker the chicken will get!!) Serve hot and enjoy!
#chicken #roastchicken #silan #dates #recipes #easyrecipes #glutenfree ...

RIBBONED SIMANIM SKEWER
it’s not a recipe as much as technique. If you follow these steps you can create the ribbons and make the skewers out of any veg you like!!!

🥕Thinly slice your vegetable. Depending on the vegetable, it’sshape and hard it is you may use a knife, a peeler or even a mandoline to get those slices super thin.
🥕lay all the vegetable slices in a single layer on a cooling rack. Sprinkle kosher over all the veggies.
-you do not need to douse them with salt. For reference: all the veg you see in the video had only 2 tsp of kosher salt sprinkled over them.
🥕allow to sit for 2 hours so that the salt can draw out the water and make them pliable.
🥕wipe off water and salt, fold one piece of veg at a time accordion style. Place on skewer.
🥕once all your skewers are made heat grill pan on medium high.
🥕brush vegetable skewers with olive oil and add 1 tsp olive oil to the pan itself.
🥕sear for 3 minutes on both sides.
🥕once you flip to the second side add 3 Tbsp water to the pan and immediately cover with a piece of foil to allow the veg to steam and cook through.

To serve:
Place dates and black eyed peas on a platter. Top with skewer and sprinkle pomegranate seeds over the top.
Drizzle 2 tbsp of white wine vinegar and 1 Tbsp olive oil over everything.

May all our prayers be answered with revealed goodness this Rosh Hashanna and may we be blessed to celebrate the holiday with Mashiach Tzidkeinu b’mheira b’yameinu Amen selah. ...