Sukkot is upon us and what a unique and special holiday it is! If you live in a climate where you are now experiencing the season “fall” then this holiday is especially cozy and crisp! Even if you’re sweating in your sukkah, enjoy these fall flavors, easy and healthy recipes that will keep you feeling satisfied but not overly stuffed. I recommend eating more salads and proteins at each meal and less challah and carbs to keep you feeling amazing throughout yuntif! If you follow these sugar free and healthy yet bursting in flavor menus, you will enjoy sukkos to a whole new level, not to mention feel great in your beautiful chag clothing! Have a joyous, uplifting, delicious and healthy chag kasher v’sameach!

Sunday Night Sukkot (October 13 2019)

Chestnut beef stew
If you don't have some of these ingredients, make it anyways because any kind of beef stew that is cooked for a while is delicious. I like to put eggs (in their shell) into the liquid, the cook amazingly and have the flavor of the stew, and it is always nice to have hard boiled eggs around.
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 350°F. Pat meat dry and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper.
  2. Prepare a Dutch oven on high heat. Add olive oil and get hot. Add meat and sear for 8 minutes per side.
  3. Add the rest of the ingredients (including the extra teaspoon of salt) and 4 cups of water.
  4. Cover and place in oven for 4 hours, turning the meat over once after 2 hours. Will be soft and pull apart easily. Pull apart right before serve.
Notes & Tips:

If you are using this for Shabbat lunch, add a bit more liquid and you can place it in a crock pot on warm/low or in a pot on your hot plate all night long!

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Couscous pomegranate salad
This recipe is fun to play around with. Add more fruit and vegetables and proteins if you wish! My top picks would be fresh mozzarella cheese, celery and persimmons (all together!)
Course: Salad, Side Dish
Cuisine: Pasta, Vegetarian
Special Diet: Dairy Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. In a large bowl, add the olive oil, rice wine vinegar, mustard, and honey. Whisk well.
  2. Prepare a large pot on high heat. Fill with water and bring to a boil. Add the couscous and let cook for 6 minutes or according to package directions. (Don't overcook!) Drain and rinse and place in the large bowl.
  3. When cooled, add the pomegranate seeds, mint, chives and the dressing, and mix well. Serve room temperature or cold.
Notes & Tips:

Israeli couscous is the larger couscous (they are teeny pasta balls).

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Salad with chickpeas and purple sprouts
I highly recommend adding a protein to this chickpea purple sprouts salad if it not a side dish to many other dishes. It would go so well with grilled steak or chicken.
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare a large baking dish with parchment paper. Add the chickpeas, ¼ cup of olive oil, zaatar and ½ teaspoon of salt. Mix well, cover and place in oven for 15 minutes.
  2. In the meantime, add the remaining olive oil, salt, shallots, vinegar and honey to a jar and shake well.
  3. Add the Lettuce, sprouts, chickpeas (and steak) and dressing right before serve.
Notes & Tips:

Click here to learn how to grill the perfect chicken and slice it for a salad. If you are serving this at a meal with many other ingredients, then leave it as is and enjoy the simple light flavors. Click here to add the perfect steak to this salad

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Chai infused rice
You can really play around with this recipe! You can add fresh pomegranates, mint and cilantro once it is cooked. You can use other tea bags of flavors you love (ones with cinnamon are a usual win), you can add saffron or turmeric powder to create a golden look. You can add orange zest, or lemon zest.
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Using a strainer, rinse the rice multiple times, until the water coming from it is clear, set to the side to drain.
  2. Prepare a medium sized pot on high heat. Add 1/4 cup of olive oil and get hot. Add the onions and let cook for 10 minutes, mixing often.
  3. Add the remaining olive oil and get hot. Add the rice. Let cook for 4 minutes, mixing often.
  4. Add the salt, tea bag, pistachios and craisons and 1 1/2 cups of water. Turn down to simmer and cover tightly and let cook 15 minutes. Turn off flame and let sit for a few minutes before fluffing.
Notes & Tips:

If you live in Israel you can buy really amazing rice spice mixes and use 1 cup of them instead of the teabag, craisons and pistachios.

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Monday Day Sukkot Lunch (October 14 2019)

Salmon salad with zaatar cheese croutons
This salad is a full meal, filled with protein, calcium, whole wheat carbs and so much more. Feel free to play around with the raw ingredients and to leave out the olives or bean sprouts if you wish!
Course: Main Dish, Salad
Cuisine: Fish
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 450°F. Prepare a large baking sheet pan with parchment paper. Add the beets, sweet potatoes,, ¼ cup of olive oil and 1 teaspoon of salt and mix well until evenly incorporated.Place in oven and cook for 30 minutes.
  2. Remove from oven and place salmon face side down, moving the beets and sweet potatoes over and placing them on top of the salmon. Cover and cook for 17 more minutes.
  3. Remove from oven and pull apart the salmon into large chunks and place in the salad bowl.
  4. Add the sprouts, lettuce and olives to the salad bowl.
  5. Prepare the same sheet pan with a new parchment paper. Add the pita bites and spray them with olive oil. Add the zaatar, remaining salt, and then sprinkle the cheese on top. Place in oven and bake for 7 minutes.
  6. In a small jar add the remaining olive oil, rice vinegar and Tuscany spice blend. Shake well and add to salad.
  7. Add croutons right when they come out and enjoy!
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Deconstructed ravioli
Most people love ravioli, but making it is such a to do. Try this recipe instead that has a few extra steps but still much quicker and just as delicious as ravioli.
Course: Main Dish, Side Dish
Cuisine: Pasta, Vegetarian
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 450°F. Prepare a baking sheet with parchment paper. Cut butternut squash in half lengthwise and remove seeds. Rub with 2 tablespoons of olive oil and place face side down for 1 hour in oven.
  2. Add pasta into boiling water with salt and cook according to box until it is perfectly al Dante. Drain pasta but keep 1 cup of the pasta water.
  3. Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add onions and chili pepper and saute for 5 minutes. Add wine and saute for 5 more minutes. Add water from pasta and cook for 4 more minutes. Blend with immersion blender.
  4. Remove butternut squash from oven and scoop out from peel into large skillet and blend until smooth.
  5. Add remaining olive oil, pasta and cheese Mix well until hot and serve with fresh basil.
Notes & Tips:

I used large tricolor pasta shells, but any of your favorite pasta noodles would go great with this dish, just be sure not to over cook it because it will get mushy.  Feel free to use any shredded cheese here, I just love Gouda but Parmesan, mozzarella or even cheddar would work great too!

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Crostinis with kale salad
I love crostinis, finger food, appetizer party food. But it is so rare to be served such a thing! I created a dinner based on this! There are a lot of steps but I promise the prep shouldn't take longer then ten minutes and the cooking time is another 15 minutes tops. (Prepare all the ingredients in advance so you can do one thing after the other!)
Cuisine: Dairy, Fish, Sandwiches
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 400°F. Prepare a baking sheet pan with parchment paper and place sliced bread on top. Place 1/4 cup of olive oil and ½ cup of balsamic vinegar in a large bowl. Brush the bread with the mixture and stick in oven for 6-8 minutes.
  2. Add the peppers and spicy pepper to the large bowl with marinade and mix well. Place a large skillet on high heat. Add the peppers (without the marinade) and saute for 5 minutes, mixing periodically. Place peppers in a small jar.
  3. Add the mushrooms to the marinade and mix well. Once peppers are removed, add mushrooms to skillet and saute for 3 minutes. Place in another jar.
  4. Wipe out the skillet and place back on high heat. Add remaining olive oil and get hot. Sear salmon for 3 minutes per side. Remove and pull apart and place on plate, mix with scallions.
  5. Divide the remaining marinade among the pepper and mushrooms jars and add 11/2 tablespoons of honey, ½ tablespoon thyme and ½ teaspoon of salt to each and mix well. Add fresh lemon to the peppers, mushrooms and fish.
  6. Remove bread from oven and place on large cutting board with the variety of crostinis and toppings. (Brie with charred red peppers, Cream cheese with scallions and salmon, goat cheese and mushroom salad)
  7. After the crostinis are prepared, add kale to a large salad bowl. Add remaining peppers, mushrooms (with their marinade) oranges and scallions to the bowl and mix well.
Notes & Tips:

Another way to serve this is to not “dress” each piece of bread but to make all the toppings and place them in jars on a cheese board, with the cheeses, some fresh grapes, figs, apples, the breads, olives and dates and it will take this whole experience up a notch!

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Monday Night Sukkot [outside of Israel] (October 14 2019)

Chicken barley soup
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn't come out too oily.
Course: Main Dish, Soup
Cuisine: Poultry, Soup
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large pot on high heat. Add the olive oil and get hot. Add the chicken and let brown for 8 minutes, mixing periodically.
  2. Add the onions, garlic, ginger, carrots and tomatoes. Mix and let cook 5 more minutes.
  3. Add the rest of the ingredients (including the barley) and 5 cups of water. Cook on medium-high for at least 1 hour but up to 3 hours.
  4. Remove chicken bones, lemongrass stalks and chunk of ginger if you would like.
  5. Serve hot with toasted bread. Salt to taste.
Notes & Tips:

Feel free to add or subtract your own vegetables like mushrooms, sweet potatoes, celery and zucchini. My favorite part of this soup is that everything is in big pieces so prep is very quick.

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Honey ginger chicken
This is a great base recipe for roasting chicken whole. Don’t be afraid of it!!! It tastes worlds better (especially the white meat) and is so easy.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat your oven to 375°F. Prepare a baking dish with parchment paper.
  2. Chop the onion in half and small dice one half and place in bottom of sheet pan. Use other half of onion to stuff inside chicken. Cut the orange in half and stuff one half inside the chicken and squeeze the other half in the sheet pan. Add chili pepper and fresh ginger to bottom of pan.
  3. Place chicken on top breast side up. Add the rest of the spices and sauces (drizzle the honey last) and massage the chicken until it is evenly incorporated.
  4. Place breast side up in the pan and cover tightly with tinfoil. Place in oven and cook for 1 hour.
  5. Turn oven to 425°F. Remove from oven, baste it (use a spoon to spread juices over the chicken) uncover and place back in oven for 20 more minutes or until meat thermometer reads 160°F. Carve and serve.
Notes & Tips:

If carving the chicken scares you, then either watch a quick youtube tutorial on how to, or just pull it apart because it will be so juicy and soft.

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Black quinoa salad
The bold colors of this dish match the bold flavors! This recipe is amazing if you have leftover chicken too!
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Add quinoa and 2 cups of water to a medium sized pot on high heat and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
  2. Prepare a grill pan on high heat. Marinate chicken with 1 tablespoon olive oil, garlic powder and half the salt and place on grill pan. Grill for 3 minutes per side. Remove and add mushrooms to the grill pan for 1-2 minutes, until golden.
  3. In a large serving dish add the remaining olive oil and salt. Add the vinegar, sesame oil and jam (or honey) and whisk well with a fork. Add quinoa and mix well.
  4. Place chicken, mushrooms, pomegranate and scallions (and cilantro if using) on top and mix only right before serve.
Notes & Tips:

If you can’t find black quinoa you can use black rice, or regular quinoa - it will taste almost the same just not be as bold in color! If you want to serve this salad as a side dish or vegetarian option, feel free to leave out the chicken! Shimeji mushrooms are beautiful unique mushrooms that are intense in flavor only when cooked. If you cant find them then use any mushrooms instead!

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Hearts of palm salad
Make extra of the peppers and you can put them in any sandwich, soup, chicken, fish and omelettes..they will last a week in your fridge and you will be so happy to have them on hand.
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the peppers, 1 tablespoon of oregano, 2 tablespoons of balsamic vinegar and let cook for 6 minutes, mixing often. Place in the salad bowl.
  2. Add the remaining olive oil, balsamic vinegar, oregano, salt and honey into the salad bowl and mix well.
  3. Add the lettuce, hearts of palm and pumpkin seeds right before serve. Mix well. Serve warm, room temperature or cold
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Perfect asparagus
This recipe is so easy and leaves you with the perfect asparagus. They are vibrantly green, crunchy, sweet and spicy. Just to warn you, there will be no leftovers!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the asparagus and cook for 2 minutes.
  2. Add the balsamic vinegar and salt and cook for 1 more minute.
  3. Add the garlic and mix well so it evenly coats the asparagus and cook for 2-3 more minutes.
  4. Remove from pan and drizzle with silan. Serve hot or room temperature.
Notes & Tips:

You can also use this recipe for green beans and sugar snap peas!

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Tuesday Day Lunch Sukkot [outside of Israel] (October 15 2019)

Mexican nachos and bean dip
I crave nachos on a weekly basis. Here is a really fun recipe that will create a flavor party in your mouth!
Course: Breakfast, Main Dish
Cuisine: Dairy, Eggs, Vegetarian
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the triangles and place in oven for 8 minutes.
  2. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the onions, pepper and garlic and cook for 3 minutes.
  3. Add the black beans, juice of 1 lime and salt and cook for 8 more minutes, mixing often.
  4. Sprinkle cheese evenly on triangles and place in oven for 3 minutes.
  5. Wipe out skillet and spray with olive oil. Add the eggs (like a sunny side up) and turn them over after 2 minutes. Let cook for 1 more minute and turn off heat.
  6. Remove the nacho chips from the oven and place on serving platter. Add the avocado slices on top. Add the eggs on top. Add the beans on top. Drizzle with lime and add cilantro. Salt to taste. Serve hot.
Notes & Tips:

Click here to make the perfect salsa to put on top

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Cheesy quesadilla
Feel free to play around with this dish! Use any shredded cheese you like, put in thinly sliced tomatoes, peppers, olives...Have fun with it!
Course: Main Dish
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. In a medium sized bowl, add the cheese, pepper, fresh herbs, scallions and salt and mix well.
  2. Prepare a frying pan on high heat and get hot. Add one wrap and 1 cup of the cheese mixture evenly over the whole thing. Place another wrap on top and press down.
  3. Let cook for 3-4 minutes until bottom is golden, and then using a spatula, turn it over and let cook for 3 more minutes. Cut into quarters and serve hot.
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Mexican cheesy sweet potato bowls
This dish is surprisingly filling, I figured 2 sweet potatoes per person, but if you are serving a lot of other things then figure ½ to 1 sweet potato per person.
Cuisine: Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 450°F. Prepare a baking dish with parchment paper.
  2. Wrap the sweet potatoes like a present, so they are completely closed in by the tinfoil and place them on the parchment paper and in the oven for 1 hour. (This can be done up to 4 days ahead)
  3. In a serving bowl add the rest of the ingredients, except the cheese. Mix well.
  4. Remove the sweet potatoes from the oven and use a spoon to completely open them. Add cheese inside and bake for 5 more minutes.
  5. Top with the Mexican avocado salsa!
Notes & Tips:

You can bake the sweet potatoes up to 4 days in advance and then just top them with cheese and bake them for 5 minutes when you are ready to eat them!

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Tomato Tilapia
This recipe is so fun because it is SO fast! If it is not tomato season where you are, don’t use fresh tomatoes, use canned, otherwise this dish won’t have any flavor.
Course: Main Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large skillet on high heat. Add ⅛ cup of olive oil and get hot. Add the tomatoes and ½ teaspoon of salt and pepper. Cook for 6 minutes, mixing often.
  2. Pat fish dry and sprinkle with remaining salt, pepper and the garlic powder. Make room in the pan and add the remaining olive oil. Add the fish to the pan face side down and cook for 3 minutes, moving the tomatoes to be on top of the fish.
  3. Turn the fish over and add the juice of 1 lemon and 1 orange and cook the fish for 3 more minutes. If you are doing batches, remove the tomatoes to the serving plate when they look charred.
  4. Place remaining fish on serving plate with tomatoes and add the remaining juice of the lemon and orange.
  5. Top with fresh basil. Salt to taste. Eat hot or room temperature. Don’t reheat.
Notes & Tips:

Feel free to add fresh garlic and onions to this dish and fresh mint, cilantro and dill for even more flavor.

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Sunday Night Shmini Atzeret/Simchat Torah (October 20 2019)

Mexican beef stew
This is such a fun alternative to cholent! Especially in the summer when lighter flavors are welcome (as opposed to winter comfort food) this fresh lime flavor will wake your taste buds right up and may even encourage you to take a walk after lunch instead of a long nap! No one likes a leftover cholent, but I am sure there will be requests for this stew’s leftovers.
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 350°F.
  2. Bring large saute pan on high heat. Add olive oil. When hot, add meat. Add salt and pepper to meat let brown on each side for 5 minutes, in two batches if needed.
  3. Add the rest of the ingredients.
  4. Add 1 cup of water and using a wooden spoon to scrape up the brown bits from the bottom of the pan and mixing all the contents of the pot.
  5. When water is reduced and vegetables begin to brown, add 5 more cups of water and bring to a boil. Cover and place in oven for 4 hours. (Or in a crock pot on low for 8 hours and then warm until the next day, adding water if needed).
  6. Serve hot with garnish.
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Jerusalem artichoke and butternut squash fries
Jerusalem artichokes should not be confused with regular artichokes. They look like fresh ginger and have a nutty potato flavor to them. If you have leftover fries be sure to eat them within a day or two. Peel the artichokes with a peeler and then carefully slice them, because they are delicate and can fall apart if not handled gently.
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat your oven to 375°F.
  2. Peel the Jerusalem artichoke and butternut squash and slice them like french fries.
  3. Prepare 1 - 2 sheet pans with parchment paper, place all ingredients on sheet pans and mix well until evenly incorporated, not overlapping too much.
  4. Place in oven and bake for 40 minutes until golden on the outside and soft on the inside.
Notes & Tips:

Feel free to add more oil to this recipe if you want them to taste more fried.

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Orange zest edamame
Edamame are soybeans in a pod that are found in the cuisine of China, Japan, Korea and Hawaii. They are usually boiled or steamed and served with salt. I took them to another level, and I promise you will never eat them with just salt ever again!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large pot with water on high heat. Add 2 tablespoons (minus 1 teaspoon) of salt and bring to a boil. Add frozen (don’t defrost) edamame for 5 minutes and then drain.
  2. In a large serving bowl, add the edamame, rice vinegar, silan, 1 teaspoon of salt, chili pepper and orange zest and juice and mix well.
  3. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the contents of the bowl and cook for 3 minutes, mixing often. Serve hot, warm or room temperature.
Notes & Tips:

You can find edamame in the frozen section of most supermarkets

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Japanese salad
I love this dressing! I tasted it once in a vegan Japanese restaurant and I went home and created my version of it. Make extra and give it to a friend! It is so beautiful and bold in color and stays fresh up to 4 days in the fridge. Just shake it really well before serving.
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Place all ingredients except sesame seeds and lettuce into a food processor. Blend until smooth.
  2. Drizzle on lettuce right before serve.
Notes & Tips:

Feel free to add more color to your salad; radishes, red peppers, bean sprouts, or sugar snap peas

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Monday Lunch Shmini Atzeret/Simchat Torah (October 21 2019)

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!
Cuisine: Fish
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. 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.
  2. Add the apricots, mint and sprouts in a bowl but only mix right before serve.
  3. Pat the tuna steaks dry and sprinkle generously and evenly with the remaining salt and pepper.
  4. 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.
  5. 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.

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Lettuce salad with quinoa and sliced brie
This dressing goes with so many more salads so make extra in a jar and have it for the week. It is even great with just fresh baby spinach! Adding quinoa to this salad makes this meal more filling, with more nutrients but in a very subtle and light way!
Course: Salad
Cuisine: Dairy
Special Diet: Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Quinoa
Salad
Balsamic vinaigrette
Directions:
Quinoa
  1. Combine ½ cup of quinoa with 1 cup of water in a medium saucepan. Bring to a boil.
  2. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
Salad
  1. Place grill pan on high heat
  2. Place tomatoes, onions, Olive oil, balsamic vinegar in salad bowl and mix, don't clean after!
  3. Place on grill and stir occasionally 5 minutes or until likenes
  4. Place lettuce, quinoa, brie and fresh basil in same salad bowl, add grilled vegetables and dressing and serve
Balsamic vinaigrette
  1. Place all ingredients in jar and shake well, pour on salad when ready to serve!
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Colorful carrot salad
This recipe was inspired by finding colorful carrots, but you can make this recipe with regular carrots and parsnips too! The dressing has a few steps but is well worth it! It will last the whole week in your fridge!
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare a sheet pan with pan with parchment paper. Add the carrots, 3 tablespoons of olive oil, 1 teaspoon of salt and za'atar. Mix well. Place in oven for 25 minutes.
  2. In the bottom of the serving bowl, add the remaining salt and olive oil, the vinegar, garlic, sesame seeds, scallions, purple onion, cilantro and whisk well.
  3. Add carrots.
  4. Add lettuce right before serve and mix well.
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Zucchini pasta
If you want to be healthier, make extra zucchini strips and only half a box of pasta!
Course: Main Dish, Side Dish
Cuisine: Dairy, Pasta, Vegetarian
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. 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.
  2. Using a peeler, peel all the zucchinis until the core, in long thin strips.
  3. 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.
  4. Add wine and honey and cook on high heat for 6 minutes, mixing periodically.
  5. Add pasta and remaining olive oil and salt. Mix well and cook for three more minutes.
  6. Add basil and Parmesan right before serve.
Notes & Tips:

If you can’t find yellow zucchinis just use more green ones!

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Monday Night Simchat Torah [outside of Israel] (October 21 2019)

Apricot miso glazed chicken
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked 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 recipe without the paste and it will still be bold and colorful and delicious! 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!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. 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.
  2. 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.
  3. Add 1 cup of water and let cook on medium heat for 20 minutes.
  4. 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!

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World spiced sweet potato wedges
This recipe is win! It doesn’t ever dry out, lasts for days in the fridge and is a true crowd pleaser!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425℉. Prepare a sheet pan with parchment paper.
  2. Add all ingredients except cilantro and mint and mix well.
  3. Bake for 45 minutes, or until crispy on the outside and soft on the inside.
  4. Add fresh herbs right before serve. Serve hot or room temperature.
Notes & Tips:

If you don’t have these spices, use the ones you have but if you can buy these spices, they are worth investing in!

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Roasted cauliflower with meat sauce
I created this recipe because so often I crave pasta and meat sauce and this is a carb free alternative and I cut the cauliflower in pieces that remind me of ziti!
Course: Main Dish, Side Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 400°F. Prepare a large baking sheet pan with parchment paper. Add the cauliflower, the olive oil (minus 1 tablespoons) and 1 teaspoon of salt and mix well. Place in oven for 40 minutes.
  2. Prepare a large skillet or saucepan on high heat. Add the remaining olive oil and get hot. Add the ground meat and sprinkle with remaining salt and pepper. Use a wooden spoon to break the meat up into tiny pieces. Let sear for 6 minutes.
  3. Add the rest of the ingredients and mix well. Turn down to medium and cover and cook for 35 minutes, mixing periodically.
  4. Place cauliflower in serving dish and add meat on top. Serve hot. Optional: Add fresh basil when ready to eat.
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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!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. 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.
  2. Add the mixed greens, radishes, dates and pomegranates to the bowl.
  3. In a separate jar, add the purple onion, basil, vinegar, sugar, salt and olive oil. Shake well and pour on salad right before serve.
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Garlic brussels sprouts
Brussels sprouts are so hard to find in Israel, but when you do, it is important to make them right! You will have some olive oil left over after roasting the garlic, make sure to use it for your next salad dressing!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 400°F. Prepare a baking dish with parchment paper. Add the garlic, olive oil, soy sauce, silan and salt. Place in oven for 30-40 minutes until garlic is golden and crunchy on the outside and soft on the inside.
  2. While it is cooking, prepare a large pot with salted water on high heat and bring to a boil. Add the Brussels sprouts and let cook for 8 minutes. Remove and run the sprouts under cold water and drain and place in a serving dish.
  3. Remove garlic from the oven and using a slotted spoon, add the garlic and only a bit of the oil to the Brussels sprouts, until evenly coated. Salt to taste. (Use remaining oil for cooking or salad dressing for extra incredible flavor)
Notes & Tips:

This dish is easiest if you buy whole garlic that is already peeled!

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Tuesday Lunch Simchat Torah [outside of Israel] (October 22 2019)

Cauliflower blanco pizza
Make the cauliflower up to 4 days in advance! Feel free to dip into warm tomato sauce, or cut into cheesy sticks! This will win over your Gluten free and non gluten free pizza lovers!
Course: Main Dish
Cuisine: Baking, Dairy
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare 2 large baking sheet pans with parchment paper. Add the cauliflower, olive oil and salt and mix well. Place in oven for 1 hour.
  2. Remove from oven and place in large bowl with rest of ingredients. Mix well and place back onto parchment paper and flatten really well.
  3. Place back in oven for 10 minutes. Remove, slice and serve.
Notes & Tips:

Feel free to add fresh basil to the top or roasted garlic!

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Poached egg salad
Poaching eggs can seem intimidating but if you stand right there and watch it, you can get really good at it and wow is it worth it! You can use any kind of vinegar you have in the house for this.
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large skillet on high heat and get hot. Add 3 tablespoons of olive oil and get hot. Add the tomatoes face side down and let cook without moving them for 5 minutes. Remove carefully and soak your pan right away!
  2. Fill a medium sized pot with water and place on heat and bring to a boil. Add 2 tablespoons of vinegar. Slowly crack the eggs individually into the water, white part first. Let cook for three minutes. Remove with a slotted spoon and drain all water.
  3. Place the tomatoes and eggs on a plate. Add the rest of the ingredients to a jar or bowl and mix well. Spoon over the tomatoes and eggs. Salt to taste.
Notes & Tips:

Feel free to add roasted peppers, olives, purple onions or cheese to this beautiful and simple salad!

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Salad Nicoise
Here is my version of this popular salad! Feel free to mix and match your favorite items or throw in other things as well such as roasted peppers, pomegranates, oranges, mushrooms and sprouts. If you don’t like anchovies substitute them with dijon mustard and keep the rest of the dressing the same.
Cuisine: Fish
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large skillet on high heat. Add 2 tablespoons of olive oil. Add the sweet potato and cook for 5 minutes, mixing often.
  2. In last minute add the sugar snap peas and cook for 1 more minute.
  3. While they are cooking, in a large salad bowl, add the remaining olive oil, lemon juice, garlic, anchovies and honey and whisk well.
  4. Place sweet potatoes and sugar snap peas in the bowl.
  5. Add the tomatoes, olives, lettuce and tuna. Mix well and serve. Salt to taste
Notes & Tips:

I chose not to put eggs into this but you for sure can! Try a twist and make them sunny side up or even scrambled!!

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Lemon red snapper
Red snapper is a thin white fish with red skin, it has subtle yet delicious flavor. You can find it in almost every fresh fish store. If you can’t find it feel free to use denise, pollock, tilapia or any other thin filet fish. Just be sure the fish is fresh to optimize flavor and non-fishyness.
Course: Main Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Season the fish with 1 teaspoon of salt and pepper.
  2. Prepare a non stick large skillet on high heat. Add the olive oil and get hot. Place fish face side down into the pan. Let cook two minutes and turn over.
  3. Add the rest of the ingredients (don’t forget the rest of the salt and pepper) except for 1 lemon and the broccoli. Cook for 2 more minutes.
  4. Gently remove the fish and place it on the serving plate and add the broccoli to the hot pan. Cook for 3 minutes, mixing often. Remove from heat and place on fish.
  5. Add the juice from the second lemon and serve.
Notes & Tips:

If you are not eating this dish right away, don’t reheat the fish, serve it room temperature, to avoid drying it out!

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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 Wednesday to ensure you get your answer on time!