You should feel full and satisfied. You shouldn’t feel the need to diet after all the Chag meals one after the other, you should feel well rested, great and energized! Eat less challah, have fruit for dessert and these dishes for the meal and I promise you will enter the New Year feeling on top of the world!
Simanim salad
Every year people try and find all different recipes for the simanim, but what you did not realize is that they together make a really unique, beautiful and flavorful salad! ALL IN ONE!!!I In order to say a blessing on each item, be sure to place them all individually on the same platter and drizzle the dressing on top. After all the blessings are made, mix it well and enjoy it as the appetizer. Add pulled salmon to this dish and you are good to go! (or a side of fish head:))
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Ingredients:
- 1/2 cup black eyed peas (optional)
- 4 ounces butter lettuce
- 1 leek white part chopped
- 1 gourd peeled and chopped
- 1 carrot peeled and chopped
- 1/2 beet peeled and thinly sliced
- 1 pomegranate seeds removed from peel
- 6 dates pits removed and slice
- 1 apple chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 375°F.
- (This step is optional if it is your custom) Put black eyes peas in small pot and generously cover with water. Boil on high for 30-40 minutes or until soft but not mushy. Rinse and drain.
- Prepare a baking sheet with parchment paper and add leek, gourd and carrot. Drizzle with 4 tablespoons of olive oil and a ½ teaspoon salt. Mix well and put in oven for 35 minutes or until golden.
- In a jar add the remaining olive oil, balsamic vinegar, honey and salt and mix well.
- In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd and carrots. Place them all side by side for making the blessings. Drizzle the dressing evenly on top. Once you are done with all the individual blessings, mix the salad well. Serve warm or room temperature.
Notes & Tips:
Be sure that the leek, gourd and carrots are all chopped to the same size so you avoid any burnt pieces. Shana Tova!!
Whole fish with olives
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
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Ingredients:
- 1 whole Denise fish cleaned
- 1 1/2 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic peeled and chopped
- 6 in cherry tomatoes cuthalf
- 1 cup Olives
- 1 teaspoon honey
- 1/2 teaspoon turmeric powder
- 2 lemons juiced
- 1/4 cup Fresh thyme stems removed
Directions:
- Pat the fish dry and sprinkle with 1 teaspoon of salt and pepper on both sides.
- Prepare a large skillet with a lid on high heat. Add the olive oil and get hot. Add the fish and let cook for 3 minutes.
- Turn the fish over and add the rest of the ingredients except the lemon and thyme.
- Add 1/2 cup of water and turn heat down to medium. Cover and let cook for 10 more minutes.
- Remove from heat and add the lemon juice and fresh thyme.
Chicken drumsticks with dried fruit chutney
Chutney is a sauce commonly used in the cuisines of the Indian subcontinent. Chutneys vary in flavor and ingredients but are usually on the sweet side with a kick. Here is my version in this one-pot wonder.
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Ingredients:
- 12 chicken drumsticks
- 1 teaspoon salt pink Himalayan
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1 red chili pepper seeds removed, chopped
- 4 oranges juiced
- 2 cinnamon sticks or 1 teaspoon of cinnamon
- 1/4 cup fresh sage chopped
- 2 cups dried fruit of your choosing
Directions:
- Season chicken with salt and pepper.
- Prepare a large skillet on high heat. Add olive oil and get hot. Add chicken in batches if necessary and sear for 6 minutes per side.
- Remove chicken from pan. Add the rest of the ingredients to the pan and mix well. Use a wooden spoon to scrape up all the brown chicken bits of flavor from the bottom of the pan. Cook for 2 minutes, mixing often.
- Add the chicken back to the pan. Cover and turn heat down to medium and cook for 30 minutes, mixing twice.
Notes & Tips:
You can make the chutney by itself and use it on top of grilled chicken breast too! If you don't have fresh sage you can use fresh rosemary, oregano or thyme!
Marinated onion steak salad
Any cut of meat that is meant to be grilled (instead of slow cooked) is great for this recipe. Depending on your budget, the higher quality of meat the better this will taste. I good piece of meat needs nothing more than salt and pepper before it goes on the grill. In Israel the top cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best).
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Ingredients:
- 1 pound steak for grilling
- 3 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 cup rice wine vinegar
- 2 tablespoons sugar
- 1/2 cup extra virgin olive oil
- 2 purple onions thinly sliced
- 2 Asian pears sliced
- 4 ounces mixed greens
Directions:
- Sprinkle the steak with 1½ teaspoons salt and pepper. Rub 2 tablespoons of olive oil into the steaks and let sit for at least 5 minutes (Ideally bring to room temperature.)
- In a jar add the vinegar, remaining olive oil, salt, sugar and onions. Let sit and marinade until ready to serve (at least 10 minutes, up to 2 days)
- Add the pears and mixed greens to a large bowl.
- Prepare a grill pan on high heat. Add the steaks for 3-6 minutes per side (depending on thickness). Remove from pan and let rest for 3 minutes.
- Thinly slice and add it to the salad. Add dressing with onions right before serve (will probably have leftover dressing).
Notes & Tips:
What I love about this recipe is that you don’t need a lot of steak to feed a lot of people for this dish. This is also a great dish to serve Friday night! Add 1/2 a box of orzo pasta for a more filling dish!
Pesto salad
This dressing makes this salad! If you want to have extra pesto to use for other things add all the ingredients to the blender except the vinegar, blend it and take out what you want as pesto and then add the vinegar to turn it into a dressing!
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Ingredients:
- 1/2 cup extra virgin olive oil
- 2 onions sliced
- 1 bunch asparagus bottom stems removed
- 2 cups fresh basil stems removed
- 2 cloves garlic peeled
- 1 teaspoon salt pink Himalayan
- 1/2 cup rice wine vinegar
- 2 nectarines sliced
- 4 ounces butter lettuce
- 1/2 cup pistachios peeled
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the onions and asparagus and let cook for 5 minutes, mixing often. Remove from heat and place in salad bowl.
- In a food processor, add remaining olive oil, basil, garlic, salt and vinegar, mix until smooth.
- Add lettuce, nectarines and pistachios to salad bowl.
- Add pesto dressing right before serve.
Kasha mushroom salad
I’m going to make kasha have a comeback. Most people don’t like it because it is usually cooked bland and dry. It is so delicious and so good for you! Try this recipe for a guarantee of a new liking for this food that will give you so much your body needs!
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Ingredients:
- 3 1/2 cups kasha
- 4 1/2 cups boiled water
- 1 1/2 teaspoon salt pink Himalayan
- 3 onions sliced
- 1 box mushrooms sliced if need
- 1/4 cup extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons silan date honey
- 1/4 cup Fresh thyme stems removed
Directions:
- Prepare a large pot on high heat. Add 2 tablespoons of olive oil and get hot. Add the kasha and mix well. Add 1 teaspoon of salt and mix well.
- Add the boiled water, cover and simmer for 12 minutes. Drain any excess liquid.
- Prepare a large skillet on high heat. Add the remaining olive oil and get hot.
- Add the onions and let cook for 2 minutes, mixing often.
- Add the rest of the ingredients except the thyme and cook for 4 more minutes.
- Add to kasha, mix well and add the fresh thyme. Salt to taste.
Zucchini pasta
If you want to be healthier, make extra zucchini strips and only half a box of pasta!
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Ingredients:
- 1 box whole wheat spaghetti
- 5 tablespoons extra virgin olive oil
- 10 cloves garlic peeled and chopped
- 2 zucchinis
- 2 yellow zucchinis
- 1 cup white wine
- 1 teaspoon honey
- 1 1/2 teaspoon salt pink Himalayan
- 1 cup fresh basil chopped
- 1 1/2 cups parmesan grated
Directions:
- Place a large pot mostly filled with water on stove top. Add a generous amount of salt and bring to a boil. Add spaghetti and cook 8 minutes. Until al dente. Drain and set aside.
- Using a peeler, peel all the zucchinis until the core, in long thin strips.
- Prepare a large skillet on high heat. Add 4 tablespoons of olive oil and get hot. Add garlic and zucchini and cook for 3 minutes, mixing often.
- Add wine and honey and cook on high heat for 6 minutes, mixing periodically.
- Add pasta and remaining olive oil and salt. Mix well and cook for three more minutes.
- Add basil and Parmesan right before serve.
Notes & Tips:
If you can’t find yellow zucchinis just use more green ones!
Broccolini salad
Broccolini is a longer thinner broccoli. If you can’t find it you can use broccoli but make sure it is thinly sliced for this recipe. This is a really fun way to use eggs in a recipe! It is so easy but so fancy looking.
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Ingredients:
- 1/4 cup extra virgin olive oil
- 4 eggs
- 1 box cherry tomatoes halved
- 6 garlic cloves zested
- 1 package broccolini bottoms cut
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh basil chopped
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the 4 eggs individually and not overlapping. Cook for two minutes and carefully turn over and cook for two more minutes. Remove from pan and set on cutting board.
- Add 2 more tablespoons of olive oil to same skillet and get hot. Add the tomatoes and cook for 6 minutes, mixing once.
- Add the remaining olive oil, garlic and broccolini and cook for 3 minutes. Mixing often and making sure the garlic is evenly incorporated. Add the salt and pepper.
- Place in serving bowl, slice the eggs and mix together. Add fresh basil right before serve. Serve hot or room temperature.
Pita focaccias
This is one of the greatest things to pull together! You can make the peppers up to 4 days in advance!
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 red bell peppers thinly sliced
- 2 yellow peppers thinly sliced
- 1 red chili pepper thinly sliced, seeds removed for less heat
- 4 whole wheat pitas
- 1 box feta cheese
- 2 tablespoons honey
- 3 sprigs Fresh thyme stems removed
Directions:
- Preheat oven to 425°F.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the peppers and chili pepper and cook for 7 minutes.
- Prepare a sheet pan with pan with parchment paper. Place the pita bread on the parchment paper and add the cheese and peppers. Bake for 8 minutes.
- Remove from oven and drizzle with honey and sprinkle with fresh thyme. Cut into pizza sliced and eat!
Baked salmon with fresh herbs
This recipe is so good because the salmon stays soft and buttery inside for days! Make extra salmon and you can pull it apart for a pasta dish, slice it thin for a sandwich or a salad. Just be sure not to reheat it just bring it to room temperature!
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Ingredients:
- 24 ounces salmon fillets (6 ounces per person)
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon turmeric
- 1/2 cup fresh basil
- 1/2 cup fresh dill
- 1/4 cup white wine vinegar (or white wine if you'll have the rest with your dinner :)!
- 1/8 cup soy sauce
Directions:
- Preheat oven to 375°F
- Place salmon in baking pan with baking sheet and sprinkle all spices, drizzle with liquids and place fresh herbs all around
- Cover and bake for 25 minutes
Yellow pear tomato salad
These beautiful tomatoes are called pear tomatoes, they are sweet, robust and full of flavor. You can use any shape, color or size tomato for this salad but please use good tasting and seasonal tomatoes!! Feel free to add fresh mozzarella to this salad!
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Ingredients:
- Two boxes Yellow pear tomatoes or any tomatoes
- 1 cup fresh basil stems removed
- 4 tablespoons extra virgin olive oil
- 1/4 cup white wine vinegar or balsamic vinegar
- 2 cloves garlic crushed
- 1/2 teaspoon salt pink Himalayan
- 1/4 teaspoon freshly ground black pepper
Directions:
- Mix all ingredients together in a bowl and serve.
Notes & Tips:
This lasts up to 5 days in the fridge!
Golden cauliflower soup
If you have chicken stock in your freezer or leftover chicken soup on hand you can use that instead of the turkey legs and the soup will be ready within ½ an hour (if you cut your cauliflower small enough) The trick to cutting cauliflower is to cut it in half first, then cut off the leaves and cut out the core. Then slice it and chop it over again.
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 turkey legs or chicken stock!
- 3 red bell peppers thinly sliced
- 2 leeks sliced, white part only
- 6 cloves garlic sliced
- 1 tablespoon fresh ginger finely chopped
- 1 cup fresh cilantro chopped, with stems
- 1/2 cup fresh basil chopped
- 1 green chili pepper sliced, remove seeds for less heat
- 1 head cauliflower chopped into bite size pieces
- 2 tablespoons turmeric powder
- 2 teaspoons curry powder
- 1 can coconut milk
- 2 tablespoons salt pink Himalayan
Directions:
- Prepare a large pot on high heat. Add olive oil and get hot. Add turkey legs and let sear for 5 per side. Remove from pot.
- Add the peppers, leeks, garlic, ginger, 1/2 chili pepper, basil and ½ cup of cilantro. Let cook for 10 minutes, mixing often.
- Add the turkey back in, the spices, cauliflower, coconut milk and 4 cups of water. Cook on high for 1 ½ hours of on low for 4 hours.
- Serve with fresh chili peppers and cilantro.
Notes & Tips:
If you like spicy food, serve the fresh chilis on top of the soup for an amazing burst of flavor. If you are not a cilantro lover, just leave it out and use more fresh basil. This soup does not taste coconutty- it just tastes creamy! Serve with a side of whole wheat pita to dip!
Apricot miso glazed chicken
You can make this recipe without the paste and it will still be bold and colorful and delicious! Miso is the elegant Japanese term for fermented soybean paste. When cooked with sweet and spicy flavors it creates a unique but gentle flavor. It lasts up to a year in the fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this dish with any cut of chicken (or tofu!), just cook longer or shorter depending on the cut and remember on the bone is always juicier!
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Ingredients:
- 8 chicken drumsticks
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 cup dried apricots sliced
- 1 red chili pepper sliced, seeds removed for less heat
- 1 tablespoon fresh ginger zested
- 2 oranges zested and juiced
- 2 tablespoons miso paste
- 1 tablespoon silan or honey
- 2 scallions chopped
Directions:
- Season the chicken with salt and pepper. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the chicken and let sear for 6 minutes. Turn over and let sear for 2 more minutes.
- Add the rest of the ingredients (except the scallions and sesame seeds) and a ¼ cup of water and mix well. Cover and let cook for 5 minutes on high heat.
- Add 1 cup of water and let cook on medium heat for 20 minutes or until the chicken is fully cooked through.
- Add scallions and sesame seeds right before serve.
Notes & Tips:
I used a combination of black and white sesame seeds because I like how they look, but feel free to use just white or none! If you have big eaters at home and don’t think two drumsticks per person is enough feel free to halve or double the recipe!
Steak with mint pomegranate sauce
The better quality your steak, the more amazing this dish is! Since you are serving the steak with bread, you can get away with buying less!
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Ingredients:
- 1 whole wheat baguette (optional)
- 4 tablespoons extra virgin olive oil
- 2 pounds boneless ribeye steak around 2 inches thick
- 2 teaspoons salt pink Himalayan
- 4 cloves garlic zested or crushed
- 1/4 cup fresh mint leaves stems removed and finely chopped
- 1 cup basil stems removed finely chopped
- 2 limes juiced
- 1 pomegranate cut in half and seeds removed
Directions:
- In a medium size bowl, add 1 teaspoon salt, 1 tablespoon olive oil, garlic, mint, basil and lime juice. Mix well and set aside.
- Prepare grill pan on high heat. Pat steaks dry and sprinkle evenly with 1 teaspoon of salt and 1 teaspoon of pepper on both sides. Rub in 1 tablespoon olive oil and place on hot grill.
- Grill on each side for 6-7 minutes for medium rare. Let rest for 5 minutes before thinly slicing.
- (optional step: Brush bread slices with 1 tablespoon of olive oil and place on grill pan for 1 min per side) Place steak on top of bread or cutting board. drizzle with mint sauce and sprinkle pomegranates on top.
Notes & Tips:
Cut your pomegranate in half. Hold the pomegranate face side down over a bowl and use a wooden spoon to hit the skin side and all the seeds will fly right out! Try this recipe in a wrap with avocados and rice or if you want to not use bread at all, serve it on top of roasted sweet potatoes or sweet potato mash!
Butternut squash with Granny Smith salsa
This dish is so simple yet so unique. Apples and butternut squash have forever been best friends and this is a new way to introduce them! You can make the butternut squash up to three days in advance and the apple mixture the day before, just be sure to keep them separate until serving time.
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Ingredients:
- 1 butternut squash
- 2 granny smith apples cut into small cubes
- 4 scallions chopped
- 1/8 cup rice wine vinegar
- 3 tablespoons extra virgin olive oil
- 3/4 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Cut the butternut squash in half horizontally and scoop out seeds. Drizzle and rub with 1 tablespoon of olive oil and 1/4 teaspoon salt. Place face side down on baking sheet and place in oven for 45 minutes or until insides are extremely soft.
- In the bottom of a bowl, add the vinegar, oil, honey and remaining salt. Whisk it well with a fork and then add the apples and scallions.
- Place on top of warm butternut squash.
Notes & Tips:
Make extra of the apple salsa and add it to thinly sliced purple or green cabbage for an amazing coleslaw!
Perfect rice with grilled onion medley
I call this perfect rice, because it’s soft and tender in all the ways you wish rice would always be! This is a good base recipe for all white and brown rice (just read the packaging of brown rice for cooking time).
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Ingredients:
Rice
- 2 cups basmati white rice
- 2 tablespoons extra virgin olive oil
- 2.5 cups water
- 1/2 teaspoon salt
Onion Medley
- 2 purple onion sliced not too thin
- 2 onions sliced not too thin
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon Balsamic vinegar
- 1.5 teaspoons dried thyme
- 1 teaspoon honey
Directions:
Rice
- Rinse rice very well and strain
- Put pan on high heat, add olive oil
- Add rice and mix well, after a minute it will stick to the sides mix again very well
- Add 2 ½ cups of water, salt and mix again, cover and turn to simmer
- Cook for 15 minutes
Onion Medley
- Mix all ingredients and put on grill pan
- Grill, using tongs to stir often, for 5-7 minutes or until doneness of desired crunch or softness
Radish marinated onion salad
You can make this salad without lentils to save time, but they add depth and flavor! I love the colors of this salad. You can also add chicken to it!
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Ingredients:
- 1/2 cup black lentils
- 4 ounces mixed baby greens
- 6 radishes cut in half
- 6 dates pitted
- 1 pomegranate seeds removed
- 1 purple onion thinly sliced
- 1/2 cup fresh basil stems removed, chopped
- 1/2 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt pink Himalayan
- 1/4 cup extra virgin olive oil
Directions:
- Place lentils in a small or medium sized pot, covered in water. Place on stove top and cook for 30 minutes, until firm but cooked through. Drain and place in bowl.
- Add the mixed greens, radishes, dates and pomegranates to the bowl.
- In a separate jar, add the purple onion, basil, vinegar, sugar, salt and olive oil. Shake well and pour on salad right before serve.
Black sesame sweet potato salad
This is just so pretty and so simple! Feel free to use garlic powder instead but it won’t be as amazing! If you are looking for high quality olive oil, Galilee Green is a premium boutique blend of unfiltered, cold pressed extra virgin olive oil shipped directly to your home from Israel. To order some of this special olive oil for yourself go to www.GalileeGreen.com
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Ingredients:
- 4 sweet potatoes thinly sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon zaatar spice blend
- 4 cloves garlic zested
- 1 teaspoon salt pink Himalayan
- 4 scallions sliced
- 1/2 cup fresh basil stems removed, chopped
- 2 limes juiced
- 1/2 cup feta cheese crumbled
- 1/4 cup pistachios optional
- 1/4 cup black sesame seeds
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.
- Add the sweet potatoes, olive oil, zaatar, garlic and salt. Mix well and bake for 30 minutes, until crisp and golden.
- Remove and place on serving platter. Add the scallions, basil, lime juice, feta, pistachios and sesame seeds.
- Drizzle with a bit more olive oil and serve warm or room temperature.
Tuna steaks with fresh apricot topping
Fresh tuna is so refreshing! This is a great summer dish for dinner or as an appetizer. It is SO quick and easy, you will make it again and again. Feel free to use this recipe for any filet of fish!
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Ingredients:
- 4 limes or lemons
- 2 cloves garlic zested
- 1/2 red chili pepper finely chopped
- 1 1/2 tablespoons whole grain mustard (optional)
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil
- 6 fresh apricots sliced
- 1/4 cup fresh mint stems removed, chopped
- 1 box sprouts
- 2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 pounds fresh tuna steaks
Directions:
- In a large bowl add the juice of 3 limes, the garlic, pepper, mustard, 1 teaspoon of salt, honey and the olive oil (except 2 tablespoons) mix well.
- Add the apricots, mint and sprouts in a bowl but only mix right before serve.
- Pat the tuna steaks dry and sprinkle generously and evenly with the remaining salt and pepper.
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the tuna steaks and cook for 2-3 minutes per side, depending on desired doneness.
- Squeeze lime when done. Place apricot salad on top or on the side and serve hot or room temperature.
Notes & Tips:
If you can’t find fresh apricots, feel free to substitute with peaches, nectarines, mangoes or pineapples.
Easy fancy five minute cheese platter
This is a life hack. Creating a beautiful fancy cheese plate in five minutes. If you are ever having company or just love cheese, create this with a nice bottle of wine and you are set. For life.
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Ingredients:
- 4 cheeses of your choice
- 2 tablespoons honey
- 1/2 cup pecans
- 1/2 cup pistachios
- 1 box grapes
- 1 box cherries
- 1 cup Olives
- 10 dates
- 1 whole wheat french baguette thinly sliced
- 1 bunch flowers
- 1 bunch flowers
Directions:
- Prepare a large wooden cheese platter or cutting board in the center of your serving table.
- Add all the ingredients and flowers all around.
- Drizzle the honey on top of one or more of the cheeses and place the nuts on top of the honey.
- Serve with wine and enjoy.
Notes & Tips:
If you are feeling motivated here are some dips that would be great with this cheese plate as well.
Salad with potatoes, oranges, and pickled onions
Everyone craves a potato dish at their Shabbos table, so here is one that will get you feeling healthy and good about eating potatoes in moderation, while getting so many other incredible nutrients and superfoods!
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Ingredients:
- 4 potatoes cut into large wedges
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 teaspoon turmeric powder
- 2 purple onions thinly sliced
- 1/2 box sprouts optional
- 2 tablespoons sugar
- 1/2 cup white wine vinegar
- 2 oranges skin removed, sliced
- 4 ounces butter lettuce
Directions:
- In the bottom of the serving bowl (or a jar if you are making this in advance) add the remaining olive oil and salt, the white wine vinegar, sugar and purple onions. Let them sit and marinate for at least an hour and up to 3 days!
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the potatoes, ¼ cup olive oil, 1 teaspoon of salt and the turmeric powder. Bake for 45 minutes or until crunchy on the outside and soft on the inside.
- Add the potatoes and the rest of the ingredients to the serving bowl when ready to eat and mix well.
Rainbow coleslaw
This coleslaw is so colorful! Feel free to add any of your favorite ingredients; my choice add-ins would be pulled chicken or feta cheese, white bean sprouts, and black sesame seeds.
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Ingredients:
- 1 head purple cabbage thinly sliced
- 2 cucumbers thinly sliced
- 2 persimmons thinly sliced
- 1 pomegranate seeds only
- 4 scallions chopped
- 1 cup rice wine vinegar or apple cider vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Add the vinegar, oil, honey and salt in a large container and mix well.
- Add the remaining ingredients into the container, mix well and serve.
Notes & Tips:
I personally like my coleslaw really crunchy but if you prefer soft slaw, let this sit a few hours or marinate overnight. It will get softer and more marinated with age and will taste good for up to four days in the fridge.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
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