Recipe

Rosh Hashannah Salatim

  • For me salads are the best part of any meal. I love those cold, refreshing, crunchy bites in between all the hot food. Making salads on the other hand is the worst!

    I force myself to make them on a daily basis because I love them and when I make them on my own I get to put in them exactly what I want. However, I would say that any salad that is not cut up and chopped by me is already halfway there to being my favorite salad.

    In an effort to make sure theres tons of cold crunchy veggies on my Rosh Hashannah table this holiday, I made a bunch of salads today that can stay in the fridge and get better everyday they sit! This way if I’m too tired or busy with kids, I at least know I can pull these out!

    I made a carrot salad, a fennel salad, a sweet and sour type of eggplant salad, a garlic confit and a bunch of dips to put on the table at every meal.

    I hope everyones cooking is going well and can’t wait to see what you all made!

    Happy Cooking!

  • Moroccan-y Carrot Slaw

    Ingredients

    1. 400g grated carrots
    2. 1 jalapeño, very thinly sliced (optional)
    3. 1 tsp. salt
    4. 1 tsp. pepper
    5. 1 tbsp. Paprika
    6. 1/4 cup cider vinegar
    7. 1/4 cup honey
    8. 1 Tbsp. Extra virgin olive oil
    9. 1 Tbsp. Dijon mustard
    10. 1/4 c pomegranate arils

    Instructions

    1. Put everything in a bowl and mix thoroughly.
    2. Allow to sit for at least five minutes then mix again.
    3. Taste to adjust seasoning.
    4. Can store in the fridge for up to 5 days.
    5. It will soften as it sits.

    Fennel and Apple Slaw

    Ingredients

    1. 2 fennels, very thinly sliced
    2. 1 green apple, cut into matchsticks
    3. 1/4 cup cilantro
    4. 1/2 tsp. Salt
    5. 1/4 tsp. Pepper
    6. 1 Tbsp. cider vinegar
    7. 1/4 cup lime juice (about 2 limes)
    8. 3 Tbsp. honey

    Instructions

    1. Put everything in a bowl and mix thoroughly to combine.
    2. Let it sit for a few minutes so the flavor can combine.
    3. This can stay in your fridge up to five days.
    4. It will soften as it sits.

    Pickled Eggplant and Onion Salat

    Ingredients

    1. 1 eggplant cut into 4 long slices
    2. kosher salt, for sprinkling
    3. 1/2 yellow onion, thinly sliced
    4. 2 tbsp. extra virgin olive oil
    5. 1/2 tsp. salt
    6. 1/2 tsp. pepper
    7. 2 Tbsp. sugar
    8. 3 Tbsp. red wine vinegar

    Instructions

    1. Place eggplant slices on a cooling rack and sprinkle a pinch of kosher salt over each piece.
    2. Allow to sit for ten minutes.
    3. Turn slices over and allow them to sit for another 30 minutes.
    4. Wipe eggplant slices with a kitchen towel to remove salt and moisture.
    5. Chop up slices into 1/2 inch cubes.
    6. Add eggplant cubes to a pan with onion, oil, salt and pepper.
    7. Cook on low heat for 30 minutes till eggplants and onion have softened.
    8. Raise heat and cook for another 2-3 minutes until eggplant begins to brown.
    9. Add sugar and vinegar to the pan scraping any bits.
    10. Shut off fire and allow mixture to cool for at least half an hour before adding cilantro.
    11. Refrigerate until serving.

    Notes

    1. This can stay in the fridge for up to 10 days.

    HERB AND CHILE GARLIC CONFIT

    Ingredients

    1. 3 bulbs of garlic peeled
    2. 1 thai chili sliced seeds in
    3. 2 sprigs whole fresh rosemary
    4. 2 sprigs whole fresh thyme
    5. 1 & 1/4 tsp salt
    6. 1 tsp pepper
    7. Olive oil (enough to cover)

    Instructions

    1. Preheat oven to 200c (400f)
    2. Pour all the ingredients into am English loaf tin pan or a small pyrex dish.
    3. Cover with enough olive oil that all the ingredients are completely submerged in the oil.
    4. Cover tightly with tin foil and bake for 40 minutes.

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