SALMON BURGERS + CHIPOTLE LIME CREMA

Everything about this is write. The fish swap for beef. The citrusy but slightly smokey crema. The crunchy pickled onions. It actually screams summer. 

Make these for dinner, only double the recipe. Because the next day, when your digging your feet not the sand, breathing in the salty air, THIS is what you’ll be craving. 

Happy Summer Everyone!

✌🏻💜&🥕, 

Danielle

For the printable Salmon Burger recipe click here

For the printable Chipotle Lime Crema recipe click here

For the printable Sumac Pickled Onions recipe click here

 

 

 

 

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LEMON, MAPLE AND GARLIC ROAST CHICKEN

 

The flavors of this chicken are all I need in the summer. 

Super bright from the lemon, just a touch of sweetness to balance out the acidity and lots and lots of garlic because, well, chicken and garlic are best friends forever. 

I included a bunch of different variations based on different cuts of chickens you may have in your house so that you can easily make this today. Or tomorrow. Or today AND tomorrow. 

Wait, also, I’m going to include links to the chimmi-schug pesto recipe and techie recipe. Why? Just because. 

Happy Monday Everyone!

✌🏻💜&🥕,

Danielle

For the printable Lemon, Maple & Garlic Chicken click here

For the printable Chimmi-Schug Pesto click here

For the printable Techina recipe click here

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SPICY PEANUT + SESAME SPIRALIZED ZUCCHINI SALAD

Sometime, a picture just says it all.

Texture, color, taste… They’re all there. 

The recipe is big because one serving of this salad will never be enough. There’s even dressing to make a half batch of salad next week, when you can’t get these flavors out of your head.

You’re welcome. 

Also, because I know you love links, click here to buy the julienne peeler I use on amazon!

For the printable Spiralized Zucchini Salad recipe click here

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KOREAN BBQ SKIRT STEAK + SCALLION SALAD

 

I don’t really have a ton of time to type up a whole story for you today since I’m running out to do a huge demo tonight. I could not, however, let a Sunday go by with out sharing this recipe with you.

Summer Sundays are all about the family/friends bbq. People you love, beer, chips + salsa, grilled veggies and lots and lots of delicious proteins  are all essential ingredients to a successful bbq. So I’m making the protiens portion of that super simple for you….

Make these.

They are incredibly easy to make, fast to grill up which leaves space on your bbq for the chicken wings that take forever, and they are craaaaaaazy delicious. 

Serve it together with the scallion salad, which you can totally prep in the morning, and WOAH, you just made the best bbq ever!

If your like me and think everything tastes better in taco, ready the recipe to see how to make that happen. Just don’t forget to char those taco shells on the grill before filling ’em!

Happy Sunday everyone!

For the printable Korean Bbq Skirt Steak recipe click here

For the printable Scallion Salad recipe click here

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EASY CRISPY BAKED FALAFEL

Falafel balls do NOT make any sense to me. The tiny little round, crispy on the outside, soft on the inside, although incredibly delicious, just don’t belong inside a flat disc shaped pita. 

More often than night you go to the stand to pick up a falafel. By the time they’ve finished assembling it, the falafel is buried on the bottom of the pita with all the salads and accoutrements piled on top. They stuff one two balls on top of the salad pile so that your first few bites of the pita actually contains what you went to the stand in the first place…FALAFEL. A few bites in though, what was once an on-the-go quick meal becomes a whole project of playing Tetris with your sandwich so that you can attempt to get a little of everything in your pita in your mouth at the same time!

Clearly this falafel debacle needed some trouble shooting. What if the balls were not balls at all? What if they could 1/3 inch thick, flat patties that got crispy on the outsides and stayed soft on the insides? What if, instead of discs, we created half circle shapes so that each falafel could fit perfectly into half a pita? So, I thought a lot about it and came up with a better way to make and falafels.

Somewhere along the way my vision of falafel also became significantly healthier. The balls are no longer deep fried, but rather baked on a preheated super hot sheet pan (a real sheet pan, no disposable pans here)! On a whim I decided to completely leave out flour and egg. Although not all falafel recipes call for them, I haven’t see too many that left out both. I was so pleasantly suprised when my falafels came out of the oven and totally hep their shape. 

I now had a gluten free, vegan, clean falafel recipe that was easy to make, crispy on the outside and made perfect mathematical sense when I stuck it in the pita!

All that was left to do was to test it out on my kids. They are tough critics on a regular day, but throw a super traditional Israeli food at my Israeli children and they turn into New York Times style critics. No remorse. Needless to say, I was nervous. 

They walked in the door so what was happening and asked for a falafel. I did not utter a single worked as I filled the pita. They watched, curiously as I added all their usuals and the falafel inside of their sandwich. I handed the first one over to Meir, and held my brother and started as he said his bracha and dove in. I could see the wheels turning in his head. Then all of a sudden, mouth still full of food, he said “Maman, this is BRILLIANT.” That’s right. He was on board. One by one the rest of the children trickled into the kitchen and every single one of them ate their falafels. Some noticed the change, some didn’t. But all that matter is that they all finished their whole thing, MESS FREE!

This shape lends itself to the busy person. It’s much easier to put a bunch patties on a sheet pan and half 35 minutes to get other things done than to stand over a hot pot, frying up tons of falafel balls. It also creates a neater pita. There’s no rearranging, or searching for that perfect bite. EVERY BITE IS PERFECT ALREADY! Your hands and shirts stay cleaner and your belly extremely satisfied. 

So, this summer, when your looking for a light lunch or dinner try these out. 

Happy Cooking Everyone!

✌🏻💜&🥕,

Danielle

For the printable Falafel recipe click here

For the printable Techina recipe click here

For the printable Chimmi-schug pesto recipe click here

For the printable Sumac Pickled Onions Recipe click here

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CHEESE STUFFED FRIED OLIVES, 2 WAYS

  

I’m that person. You know, the one pretending to go wash my hands in a restaurant so that I can not so subtly look at whats on everyones tables. Or the one who walks by people sitting at a sidewalk table outside of a little pastaria in Italy and asks them what their eating because the smell coming off there table is so intoxicating that I just can’t resist. 

I’m Danielle, I love food. Nice to meet you. 

 We were lucky enough to spend this past in southern Italy with Miriam Schreiber on one of her legendary Legacy Tours trips. My children had the most amazing time touring ancient cities, volcanoes and roman ruins. I had the most amazing time staring at peoples plates. Every where we went there were little hole-in-wall restaurants/cafes serving the most simple looking, but ridiculously incredible smelling food. Obviously I had to stop and ask every single table of patrons we passed and ask them what they were eating. 

There were a few dishes that stood out in my mind that I knew I had to recreate. I had to wait for the perfect opportunity though to spring these recipes on you all. Some are a little too labor intensive for a regular dairy week night dinner. But, for Shavuous, a holiday that we are willing to go the extra step for to create a beautiful dairy kiddish or meal, is the perfect opportunity! 

You’ll have to wait a little longer for a few of the other dishes that MUST be recreated, but I wanted to start you off with a BANG. 

These olives were on sooooo many peoples tables. Usually, served as a small appetizer over a fresh, house made tomato sauce that was probably made from San Marzano tomatoes pick the day before!

We may not have fresh San Marzano tomatoes but we all have access to cheese, olives and breadcrumbs!

Do not miss the chance to make these olives. This is definitely not a recipe that you’ll try later.. You need to make these while the shavuous cooking feels are in the air! They take a few extra minutes to make but I included prep ahead instructions into the recipes!

Also, because I was so obsessed with them, and genuinely could not decided which h version of the olives I liked more (the green mozzarella stuffed or the kalamata labaneh stuffed), I included both recipes! I even included 2 different ways you can serve them! 

Oh, and BONUS, another awesome salad dressing!

Wishing you all a Happy Monday and of course, HAPPY COOKING!

✌🏻💜 & ðŸ¥•,

Danielle

                        

For the printable LABANE STUFFED FRIED KALAMTA OLIVES click here

For the printable MOZZARELLA STUFFED FRIED GREEN OLIVES click here

For the printable BALSAMIC AND SHALLOT VINAIGRETTE click here

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SAVORY STOVETOP BRISKET

Seder food can be a challenge. It’s not easy to work hard to make food that you know will end ups mostly being served as leftovers. By the time it comes time to eat the meal, everyone is so stuffed up on matzah that after they gulp down their chicken soup everyones appetites have seriously decreased. 

So, I like to make food that reheats well, since thats where most oil the food is headed. Brisket is the perfect candidate for that. It’s naturally fatty which protects the meat from drying out.

This version is something I developed for the seder since it is cooked totally in a pot. Nothing roasted at all! For me, this is all I want at the seder. Something deeply savory to balance out all the wine!

It’s super simple to make and reallllly delicious! Plus, the leftovers are amazing! Just reheat covered and serve again over fresh creamy mashed potatoes! 

Happy cooking everyone!

For the printable Savory Stovetop Brisket click here

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SAVORY JAMS + SAUSAGE BOARDS

Here’s the thing. Pesach is all about the proteins. Fine, potatoes also but this post os just about the proteins. We’re talking everything from beef, lamb, veal, chicken, turkey duck and eggs! It’s all good and all delicious. For some reason though, because we are limited in the products we can use on Pesach we have this idea in our head that all the food is “simple”. In reality that couldn’t be farther from the truth. 

How many of us actually use products to cook our proteins with anyway? Maybe the occasional quick recipe will use an already bottled sauce or an ethic recipe will call for an ingredient that although could totally be kosher for Pesach just doesn’t have certification. Really though, with a little bit of research into those flavors you can reproduce so much of them using the limited ingredients we have access to on Pesach.

But wait.

There is another option. 

We. can take our proteins and go in another direction completely. An all together easier, but equally delicious directions. We can leave the proteins very lightly seasoned with basic staples like salt, pepper and garlic. Then we can create a variety of our own condiments to serve along side our proteins. Beside for how awesome it is to have a fridge stocked with the right sauces, salads, dips and jams it is also super convenient if you have to feed lots of people with different food preferences. Like I said in my last blog post, keeping a well stocked fridge on Pesach is half the battle when you need to feed people every single meal for more than a week! 

I like to serve huge platters of proteins every night. Then I switch up the accouterments each night so things don’t get boring. I try to have the proteins stick to a theme. Every night I serve one tip of chicken, think chicken legs, cutlets, pargiyot or wings. Then I add in a meat. Somenights its veal ribs and veal chops. Other nights ill go the lamb route and serve baby lamb chops and keftas. If I could find kosher for Pesach sausages I by a variety of those and serve them on a huge platter with the jams. It keeps the dinners interesting but still super easy and quick to create!

Here’s all the added advantages to this style of Pesach cooking:

  • Have more free time on Pesach by spending one day stuck in the kitchen making all the dips, salads, jams and condiments then spend the rest of Pesach throwing meals together in no time at all!
  • Feed lots of people exactly what they want but serving simply season proteins and letting everyone build their own plates with whichever flavors they like!
  • Since proteins can go on a grill or under a boiler, the only dishes you’ll have to do each night are the ones you eat off of!

and last but not least…

  • Your food will be infinitely more delicious!

My last suggestions, which is really more of a strongly advised statement is make all your accoutrement parve. After you turn over your kitchen, make sure to do these first. Double and triple the recipes you love so that they last the whole yuntiv because you are going to want to eat them with every single meal!

Happy Cleaning Everyone!

*NOTE: These recipes call for already sautéed onions. I start off all my Pesach cooking with 40 onions that I cook on low heat for 5-6 hours until they are golden and practically melted. I wrote up about how I do it in my last blog post!

For the printable MELTED PEPPERS AND ONION JAM click here

For the printable FENNEL AND ONION JAM click here

For the printable JALAPENO AND ONION JAM click here

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CHIMMISCHUG PESTO + HOW DIPS & SALADS CAN YOUR CHANGE PESACH FOREVER!

I hear a lot of complaining from people that all they have to eat on Pesach is chicken, meat and potatoes. I get it. Everyone missed their bread and their oats. But you know what, chicken, meat and potatoes are awesome! They are blank canvases that can pair with a huge palette of sauces, dips and salads. (Like how did that canvases, palettes…)

I have a few tricks snd some staple dips that I make in huge batches on the first day of my Pesach cooking. They stay beautifully in the fridge all Pesach long and switch up which ones I serve at each meal! 

I’ve said it about a million times by now but I’ll say it again. I LOVE PESACH! It’s the beginning of nice weather here in Israel and that means it’s officially barbecue season! We grill up a variety of different proteins every single night and serve them with all the fridge staple dips!

Before I start giving you a few of my best staple tips and dips heres a few things to keep in mind:

  • I like to make all my dips and base ingredients first so that they are parve. This way I can use and serve them with everything!
  • Adjust the flavors to your families preferences. If you don’t like cilantro, swap it for parsley. Spicy foods are not your thing…Leave the heat element out!
  • Double or triple each recipe. Starting from scratch the second days is just not fun. So make sure to make enough of everything so that it lasts you the whole holiday.        

SAUTEED ONIONS:

The first thing I always do is sautée up 40 onions. Yup, that’s right 40. Why so many? We go through tons and tons of onions on Pesach. They get smothered on chicken, add to hash browns, mixed into our eggs, turned into dips and layered into our yapsik.

  • I use my food processor’s slicing blade to cut them into really thin strips (takes 5 to cut 40 onions, it’s amazing!)
  • Add them to a huge pot with a few tbsp oil, 1 tbsp salt and little crushed black pepper.
  • Set the fire to medium heat, cover the pot and cook for 5 minutes.
  • Once a little water has come out of the onions, remove the cover, lower the heat to medium low and cook for 5-6 hours till they are a deep golden color and have a beautiful melty texture!

Garlic flavored oil:

The second thing I do is peel about 20 cloves of garlic. I do three things with the cloves.

  • I take about 16 cloves and add them to a large 16 oz jar. Fill the jar up to the top with whichever oil you prefer. Stick it in to the fridge and then any time you need oil for sauteeing, salad dressings, searing meat or marinades use your garlic oil. It is the ultimate flavor booster!
  • The second thing I like to do is right away make a few batches of confit garlic. All you do is stick however many cloves of garlic you want into an over proof dish. Add whatever spices or herbs you like and little salt and pepper. Cover the garlic with olive oil, wrap dish tightly in foil and bake in a 350f oven for about 35-40 minutes. 
  • Lastly and probably most importantly, take the rest of the cloves and stick them right into the food processor. Pulse until all the garlic is minced. (be careful not to over pulse or it will turn into a puree) Mix in a few tbsp of canola oil and pour all the minced garlic into an airtight jar. Top off with a little more oil and pop in the fridge. Your cooking will be sooooo much easier!

Salatim:

This is probably the most food enhancing part of all my Pesach cooking. We like strong flavors around here and the right kind of dips and salatim enhance all food. 

Weather I serve chicken, meat, potatoes or eggs everything gets served with a different salad or dip. This way, evenjhough were technically eating the same foods over and over, they’re always paired with different flavors so nothing gets boring.CLICK ON THE LINKS TO GET THESE RECIPES!

Heres this years newest addition:

SPICY CHIMMISCHUG PESTO

Here’s a few more we can’t do without:

ALMOND “TECHINA”

GARLIC MAYO

TOMATO DIP

GARLIC CONFIT

JALAPENO LEMON GREMOLATA

OLIVE TAPENADE

ROASTED RED PEPPER DIP

 

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