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- 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
- 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.
Be sure that the leek, gourd and carrots are all chopped to the same size so you avoid any burnt pieces. Shana Tova!!
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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).
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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
If you can’t find yellow zucchinis just use more green ones!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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
Servings: people USA imperial/metric conversion: |
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- 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
- Mix all ingredients together in a bowl and serve.
This lasts up to 5 days in the fridge!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
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!
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Make extra of the apple salsa and add it to thinly sliced purple or green cabbage for an amazing coleslaw!
Servings: people USA imperial/metric conversion: |
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- 2 cups basmati white rice
- 2 tablespoons extra virgin olive oil
- 2.5 cups water
- 1/2 teaspoon salt
- 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
- 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
- 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
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
If you can’t find fresh apricots, feel free to substitute with peaches, nectarines, mangoes or pineapples.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
If you are feeling motivated here are some dips that would be great with this cheese plate as well.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
Servings: people USA imperial/metric conversion: |
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- 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
- 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.
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!
Simply use the comments box at the bottom of this page or click the button below.