1. Cook Kasha
  2. Bake tomatoes
  3. Grill onions
  4. Add fish to tomatoes
  5. Squash tomatoes and add toppings

Kasha salad
Kasha is called buckwheat groats. It is popularly consumed in Eastern Europe and many Ashkenazi Jews recognize it as "Kasha Varnishkes," which is also known as kasha with bowties. Kasha is a very underrated grain, probably because it is usually prepared in a flavorless and dry way. It is beyond delicious and filling - give it another shot with this easy recipe.
Course: Salad, Side Dish
Cuisine: Eggs, Vegetarian
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large pot on high heat. Add 2 tablespoons of olive oil and get hot. Add the kasha and mix well. Add an egg and 1 teaspoon of salt and mix well until the egg disappears and the kasha smells nutty and fragrant.
  2. Add the boiled water, cover and simmer for 12 minutes. Drain any excess liquid.
  3. Prepare a grill pan on high heat. In a large bowl add the remaining olive oil, salt and balsamic vinegar. Add the onions and mix well. Place onions (leaving excess liquid in bowl) on grill and grill for six minutes, in batches if have to, mixing periodically.
  4. Add onions back in bowl. Add kasha and mix well. Add salt to taste.
Notes & Tips:

Add feta cheese, sundried tomatoes and fresh basil for an even bolder flavor and salad.

Denise with roasted tomato sauce
Everyone cooks the same two fish - salmon and tilapia. And everyone says the same thing - I like fish if it doesn't taste too fishy. So listen carefully to me: fish should never taste fishy. Fish should just taste buttery and delicious. It only tastes fishy if it is poor quality or not fresh. So do yourself and all your fish non-fish lovers a favor and buy some quality fresh fish and you will discover how fish is supposed to taste.
Course: Main Dish, Side Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 475°F. Prepare a large sheet pan with parchment paper. Add the tomatoes, garlic, 2 tablespoons of olive oil and mix well. Bake for 10 minutes.
  2. Season the fish with salt and place on same baking dish, squeeze the juice from 1 lemon on top and add 1 more tablespoon of olive oil. Cover tightly with tinfoil and bake for 8 minutes.
  3. Remove from oven and using a wooden spoon, smash the tomatoes (wear an apron!)
  4. Add the garden cress and the juice from the other lemon and serve.
Notes & Tips:

I used orange and red cherry tomatoes because they create such deep incredible color. Garden cress is a smaller version of watercress (in the sprouts family) and is filled with incredible nutrients. Feel free to substitute it with any fresh herbs or sprouts of your choice.

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Add any leftover fish and tomato sauce right into your kasha salad. Add feta cheese.You can add mixed greens and dressing the next day if you wish but it doesn’t need, it will be a hardy and satisfying  lunch! Don’t reheat, just eat room temperature!

What else is for dinner this week?