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!
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.
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Ingredients:
- 2 pounds chuck shoulder roast in israel #3 and #4
- 2 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 carrot peeled and chopped
- 1 leek chopped, white part only
- 1 sweet potatoes peeled and chopped
- 2 Jerusalem artichokes peeled and chopped
- 1/2 chili pepper chopped, seeds removed
- 1 cup chestnuts cooked
- 1 cup fresh basil chopped
- 6 dates pitted
- 1 tablespoon curry powder
- 1 tablespoon silan date honey
Directions:
- Preheat oven to 350°F. Pat meat dry and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper.
- Prepare a Dutch oven on high heat. Add olive oil and get hot. Add meat and sear for 8 minutes per side.
- Add the rest of the ingredients (including the extra teaspoon of salt) and 4 cups of water.
- 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!
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!)
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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 cup rice wine vinegar
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1 bag whole wheat Israeli couscous
- 1 package chives finely chopped
- 1 pomegranate seeds removed
- 1/2 cup fresh mint stems removed, chopped
- 1 cup cherry yellow tomatoes halved
Directions:
- In a large bowl, add the olive oil, rice wine vinegar, mustard, and honey. Whisk well.
- 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.
- When cooled, add the pomegranate seeds, tomatoes, 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).
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.
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Ingredients:
- 1 can chickpeas drained
- 5 cloves garlic peeled and zested
- 1/2 cup extra virgin olive oil
- 2 teaspoons zaatar spice blend
- 1 1/2 teaspoons salt pink Himalayan
- 2 shallots finely chopped
- 1/2 cup fresh basil stems removed, chopped
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon freshly ground black pepper
- 4 ounces frisee lettuce
- 1 box purple sprouts bottoms cut off
Directions:
- 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.
- In the meantime, add the remaining olive oil, salt, shallots, vinegar and honey to a jar and shake well.
- 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
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.
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Ingredients:
- 1 1/2 cups Basmati rice
- 3 onions thinly sliced
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 teabag chai tea paper part removed
- 1/2 cup pistachios shelled
- 1/2 cup craisons
Directions:
- Using a strainer, rinse the rice multiple times, until the water coming from it is clear, set to the side to drain.
- 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.
- Add the remaining olive oil and get hot. Add the rice. Let cook for 4 minutes, mixing often.
- 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.
Salmon fettuccine
You can use any pasta for this recipe! My top picks would be orzo, Israeli couscous or thin spaghetti. If you want to make this without pasta, use a spaghetti squash instead!
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Ingredients:
- 1 box fettuccine pasta
- 12 ounces salmon filet no skin or bones
- 1 bunch asparagus bottoms broken off
- 1 red chili pepper seeds removed for less heat
- 1 tablespoon coconut oil
- 1 head of garlic peeled and roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 3 tablespoons honey
- 11/2 teaspoon salt pink Himalayan
Directions:
- Preheat the oven to 375°F. Cook pasta according to directions on box (be sure to add lots of salt to water and not to overcook!)
- Prepare a small baking dish or oven safe bowl with parchment paper add garlic, olive oil, balsamic vinegar and honey. Bake for 45 minutes. Remove from oven.
- Prepare a baking dish with parchment paper, add the salmon, coconut oil, chili pepper and ½ teaspoon of salt. Cover and place in oven for ten minutes. Remove from oven, add asparagus, cover again and cook for 15 more minutes. When fish cools, pull apart into large pieces.
- In a serving dish add the pasta, balsamic glazed garlic, 1 teaspoon of salt and the whole baked fish dish. Serve warm or room temperature.
Green bean chicken
This chicken is so simple and comforting. The trick is to make it when you have a pot of chicken soup cooking so you can use that stock directly. If you use homemade chicken soup or stock for this recipe you will love it ten times more!
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 chicken bottoms skin and bones in
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 8 in shallots cuthalf and peeled
- 8 cloves garlic peeled and roughly chopped
- 1 box green beans stems removed
- 1 1/2 cups chicken stock
- 1 cup fresh basil stems removed, roughly chopped
Directions:
- Preheat oven to 375°F. Sprinkle the chicken evenly with 1 teaspoon of salt and pepper.
- Prepare a large skillet (that is oven proof) on high heat. Add the olive oil and get hot. Add the chicken and sear for 6 minutes per side. Remove and set aside.
- Add half the chicken stock and use a wooden spoon to scrape up all the brown bits, deglazing the pan.
- Add the shallots, garlic and let cook for 5 more minutes, mixing once or twice.
- Add the chicken back in and the remaining chicken stock, cover and place in oven for 55 minutes.
- Add the green beans and cook uncovered for 10 more minutes.
- Remove and add fresh basil right before serve.
Spicy butternut squash
I love butternut squash, but i love even more when there is a spicy component to amp up its sweet flavor! If you like spicy Mexican food, this dish was invented for you. If you don't, you can leave out half the spicy pepper, take out the seeds and remove the cilantro and this would still be incredibly delicious, just more subtle.
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Ingredients:
- 2 butternut squash
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoon salt pink Himalayan
- 1 green spicy pepper finely chopped, seeds removed for less heat
- 3 limes juiced
- 1 cup cilantro finely chopped
- 2 scallions finely chopped
Directions:
- Preheat oven to 425°F.
- Prepare 2 large baking sheet pans with parchment paper. Using a knife cut the top and bottom off the butternut squash. Cut it in half again and cut the skin off. Remove seeds and finely slice. Place on parchment paper with ¼ cup of olive oil and 1 teaspoon of salt. Mix well and place in oven for 40 minutes or until golden on the outside and soft on the inside.
- In the meantime add the rest of the ingredients including the remaining olive oil and salt to the serving dish and mix well.
- Add the butternut squash to the mixture and serve warm or room temperature.
White bean salad
Large white beans are filled with good nutrients and are extremely filling. You can also blend half of this and turn it into a bean dip!
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Ingredients:
- 2 cups White beans or 2 cans of white beans
- 1/4 cup extra virgin olive oil
- 2 boxes cherry tomatoes
- 10 cloves garlic peeled and roughly chopped
- 1 can crushed tomatoes
- 1 cup fresh basil stems removed, chopped
- 1/2 cup fresh mint stems removed, chopped
- 1/4 cup soy sauce
- 1 teaspoon honey
- 2 teaspoons salt pink Himalayan
Directions:
- Soak the white beans in water over night. Place in large pot of water and cook for 1 hour or until soft on the inside and then drain.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the tomatoes and garlic and mix well. Let cook for 4 minutes, mixing often.
- Add the rest of the ingredients including the white beans.
- Cover and turn the heat down to medium. Let cook for 15 minutes, mixing often, until the flavors are fragrant. Salt to taste.
Notes & Tips:
If you have leftovers of this dish; add raw chicken and water and turn it into an AMAZING soup!
Chicken barley soup
This soup has so much flavor because you brown the chicken and vegetables first. But it is still a quick recipe because 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.
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 chicken bottoms bones in and skin on
- 2 red onions cut in half
- 8 cloves garlic peeled
- 1 tablespoon fresh ginger cut into one large chunk
- 2 carrots peeled, cut in half
- 2 tomatoes cut in half
- 1/2 butternut squash peeled and roughly chopped
- 1 tablespoon curry powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala spice blend
- 2 tablespoons salt pink Himalayan
- 2 stalks lemongrass cut in half (optional)
- 1 cup fresh cilantro finely chopped, stems included (optional)
- 1/2 cup fresh basil finely chopped
- 1/2 cup barley
Directions:
- 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.
- Add the onions, garlic, ginger, carrots and tomatoes. Mix and let cook 5 more minutes.
- 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.
- Remove chicken bones, lemongrass stalks and chunk of ginger if you would like.
- 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.
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.
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Ingredients:
- 1 whole chicken
- 1 orange
- 1 onion
- 1/4 cup fresh ginger peeled and cut into large chunks
- 1/2 chili pepper cut in half, seeds removed for less heat
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 2 teaspoons salt pink Himalayan
- 1 tablespoon dried thyme
- 2 tablespoons soy sauce
- 1 tablespoon Balsamic vinegar
- 2 tablespoons honey
Directions:
- Preheat your oven to 375°F. Prepare a baking dish with parchment paper.
- 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.
- 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.
- Place breast side up in the pan and cover tightly with tinfoil. Place in oven and cook for 1 hour.
- 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.
Black quinoa salad
The bold colors of this dish match the bold flavors! This recipe is amazing if you have leftover chicken too! Feel free to use any color of quinoa, I just think the black one is cool!
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Ingredients:
- 1 cup black quinoa or any color
- 4 chicken breasts very thin
- 3 teaspoons garlic powder
- 2 teaspoons salt pink Himalayan
- 1 pomegranate seeds removed
- 1 box shimeji mushrooms
- 4 scallions chopped
- 1/2 cup Balsamic vinegar
- 2 tablespoons raspberry jam or honey
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1/2 cup fresh cilantro roughly chopped (optional)
Directions:
- Rinse the quinoa. 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.
- 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.
- In a large serving dish add the remaining olive oil and salt. Add the vinegar and jam (or honey) and whisk well with a fork. Add quinoa and mix well.
- 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!
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.
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Ingredients:
- 1 red bell peppers thinly sliced
- 1 yellow pepper thinly sliced
- 2 tablespoons fresh oregano finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 teaspoon salt pink Himalayan
- 1 tablespoon honey
- 4 ounces red leaf lettuce
- 1 can hearts of palm sliced
- 1/2 cup pumpkin seeds
Directions:
- 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.
- Add the remaining olive oil, balsamic vinegar, oregano, salt and honey into the salad bowl and mix well.
- Add the lettuce, hearts of palm and pumpkin seeds right before serve. Mix well. Serve warm, room temperature or cold
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!
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Ingredients:
- 2 bunches asparagus bottoms broken off
- 6 cloves garlic zested
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 2 tablespoons Balsamic vinegar
- 1 tablespoon silan date honey (optional)
Directions:
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the asparagus and cook for 2 minutes.
- Add the balsamic vinegar and salt and cook for 1 more minute.
- Add the garlic and mix well so it evenly coats the asparagus and cook for 2-3 more minutes.
- 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!
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!
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Ingredients:
- 6 whole wheat tortilla wraps cut into triangles
- 2 cups grated cheddar cheese
- 3 tablespoons extra virgin olive oil
- 2 onions thinly sliced
- 1 long spicy green pepper thinly sliced
- 4 cloves garlic sliced
- 1 can black beans or 1 cup cooked beans
- 2 limes juiced
- 1 teaspoon salt pink Himalayan
- 1 avocado thinly sliced
- 4 eggs
- 1/4 cup fresh cilantro
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the triangles and place in oven for 8 minutes.
- 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.
- Add the black beans, juice of 1 lime and salt and cook for 8 more minutes, mixing often.
- Sprinkle cheese evenly on triangles and place in oven for 3 minutes.
- 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.
- 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
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!
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Ingredients:
- 8 large whole wheat tortilla wraps
- 4 cups Gouda cheese shredded
- 1/2 poblano pepper finely chopped, seeds removed for less heat
- 1 cup fresh basil stems removed, chopped
- 6 scallions chopped
- 1 teaspoon salt pink Himalayan
Directions:
- In a medium sized bowl, add the cheese, pepper, fresh herbs, scallions and salt and mix well.
- 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.
- 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.
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 1/2 a sweet potato per person. Serve with grilled corn, rice, or a fresh salad.
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Ingredients:
- 8 sweet potatoes
- 2 1/2 cups cheddar cheese grated
- 4 avocados sliced
- 2 purple onions thinly sliced
- 1 green spicy pepper thinly sliced, seeds removed for less heat
- 3 limes juiced
- 1/2 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh cilantro chopped
Directions:
- Preheat oven to 450°F. Prepare a baking dish with parchment paper.
- 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)
- In a serving bowl add the rest of the ingredients, except the cheese. Mix well.
- Remove the sweet potatoes from the oven and use a spoon to completely open them. Add cheese inside and bake for 5 more minutes.
- 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!
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.
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Ingredients:
- 1/4 cup extra virgin olive oil
- 4 tomatoes very ripe, chopped
- 8 filet tilapia fish
- 1 1/2 teaspoon salt pink Himalayan
- 1 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 oranges cut in half
- 2 lemons cut in half
- 1 cup fresh basil stems removed, chopped
Directions:
- 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.
- 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.
- 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.
- Place remaining fish on serving plate with tomatoes and add the remaining juice of the lemon and orange.
- 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.
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.
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Ingredients:
- 1 kilo flanken without bones cut into squares
- 1 tablespoon extra virgin olive oil
- 1 purple onion roughly chopped
- 1 onion yellow, roughly chopped
- 1 leek (large) white part roughly chopped
- 1 chili pepper roughly chopped (seeds removed for less spice)
- White beans soaked overnight or at least a few hours
- 8 cloves garlic roughly chopped
- 1/2 cup tomato paste
- 1 can chopped tomatoes in natural juice
- 5 limes 4 squeezed and 1 cut into fourths for garnish
- 4 tomatoes, ripe vine cut into fourths, for garnish
- 1/2 cup fresh mint chopped, for garnish
- 1 bunch fresh chives chopped, for garnish
Directions:
- Preheat oven to 350°F.
- 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.
- Add the rest of the ingredients.
- 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.
- 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).
- Serve hot with garnish.
Jerusalem artichoke and butternut squash fries
Jerusalem artichokes (also called sunchokes) 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.
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Ingredients:
- 1 butternut squash
- 6 Jerusalem artichokes
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons curry powder
Directions:
- Preheat your oven to 375°F.
- Peel the Jerusalem artichoke and butternut squash and slice them like french fries.
- Prepare 1 - 2 sheet pans with parchment paper, place all ingredients on sheet pans and mix well until evenly incorporated, not overlapping too much.
- 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.
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!
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Ingredients:
- 1 bag edamame frozen in pods
- 2 tablespoons salt pink Himalayan
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic peeled and zested
- 3 tablespoons rice wine vinegar
- 1 tablespoon silan date honey
- 1/2 chili pepper seeds removed for less heat, finely chopped
- 1 orange zested and juiced
Directions:
- 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.
- 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.
- 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
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.
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Ingredients:
- 3 carrots peeled, roughly chopped
- 1 tablespoon fresh ginger peeled, roughly chopped
- 1 cup rice wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tablespoon sugar
- 1/2 cup black or white sesame seeds
- 4 ounces romaine lettuce cut into pieces
Directions:
- Place all ingredients except sesame seeds and lettuce into a food processor. Blend until smooth.
- 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
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.
Grilled zucchini chicken salad
This salad seems like a to do but really it’s very quick with very little clean up! The sweetness of the pomegranate with the charred flavor of the zucchini and chicken will make you feel like you're at an upscale barbecue! If you can't find pomegranates, feel free to substitute sundried tomatoes or cherry tomatoes.
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Ingredients:
- 4 ounces mixed greens
- 4 pieces pargiot cut into thirds
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt pink Himalayan
- 1 zucchini large, cut into strips
- 1 pomegranate seeds removed
- 3 scallions chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon dried thyme
- 2 tablespoons honey
Directions:
- Prepare a large baking dish with the zucchini strips and add ½ teaspoon of turmeric powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika and two 2 tablespoons of olive oil. Mix well. Prepare a grill pan on high heat. Grill on each side for two minutes. Place in salad bowl.
- Without cleaning the original dish, add the pargiot, turmeric powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of salt, and two 2 tablespoons of olive oil. Mix well. Place on grill pan for 3-4 minutes per side. Slice when cool and add to salad bowl.
- Add lettuce, pomegranates and scallions.
- In a jar add ¼ cup of red wine vinegar, ⅛ cup olive oil, ½ teaspoon salt, 1 tablespoon of thyme and 2 tablespoons of sugar. Shake well and dress salad right before serve.
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!
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Ingredients:
- 2 orange carrots peeled and thinly sliced
- 2 yellow carrots peeled and thinly sliced
- 2 purple carrot peeled and thinly sliced
- 2 white carrots peeled and thinly sliced
- 1/2 cup extra virgin olive oil
- 2 tablespoons Zaatar spice blend
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 cup rice wine vinegar
- 1 tablespoon honey
- 2 cloves garlic zested
- 1/4 cup black sesame seeds
- 2 scallions sliced
- 1/2 purple onion finely chopped
- 1/2 cup cilantro chopped
- 4 ounces frisee lettuce
Directions:
- 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.
- 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.
- Add carrots.
- Add lettuce right before serve and mix well.
Sweet potato apple salad
This is a great base salad, if you want to turn it into a meal, add chicken, tuna, sliced steak, grilled tofu, goat cheese, brie cheese, or even cottage cheese. Adding turmeric to the salad dressing, doesn't change the flavor, but creates a golden yellow color to the dish and lots and lots of health benefits even in that small amount!
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Ingredients:
- 4 ounces butter lettuce
- 1 sweet potato sliced
- 1 leek sliced
- 1 red apple sliced
- 1 Granny Smith apple sliced
- 3 scallions sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 tablespoon honey
- 2 tablespoons dijon mustard
- 1 teaspoon turmeric powder
- 1 teaspoon salt pink Himalayan
- 1/8 cup Brazil nuts (optional) slightly crushed
- 1/8 cup walnuts (optional) slightly crushed
Directions:
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Add sweet potatoes and leeks to sheet pan with 2 tablespoons of olive oil and ½ teaspoon salt. Roast for 35 minutes or until golden.
- In a jar, mix together remaining olive oil, white wine vinegar, sugar, mustard, turmeric and remaining salt.
- Add lettuce, scallions, apples, sweet potatoes and leeks to a salad bowl. Add nuts. Mix dressing well and pour right before serve.
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!
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!
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Ingredients:
- 4 sweet potatoes cut into large long pieces
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon garam masala spice blend
- 1/2 tablespoon sumac powder
- 1/2 tablespoon zaatar spice blend
- 1/2 tablespoon curry powder
- 1/2 tablespoon garlic powder
- 1 1/2 teaspoons salt pink Himalayan
- 1/4 cup cilantro chopped (optional)
- 1/4 cup mint chopped
Directions:
- Preheat oven to 425℉. Prepare a sheet pan with parchment paper.
- Add all ingredients except cilantro and mint and mix well.
- Bake for 45 minutes, or until crispy on the outside and soft on the inside.
- 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!
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!
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Ingredients:
- 1 head cauliflower cut into pieces
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 2 pounds ground meat
- 1 onion finely chopped
- 6 cloves garlic chopped
- 1 chili pepper finely chopped, seeds removed for less heat
- 1 can crushed tomatoes
- 1/2 cup fresh basil stems removed, chopped
Directions:
- 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.
- 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.
- Add the rest of the ingredients and mix well. Turn down to medium and cover and cook for 35 minutes, mixing periodically.
- Place cauliflower in serving dish and add meat on top. Serve hot. Optional: Add fresh basil when ready to eat.
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.
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!
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Ingredients:
- 2 boxes Brussels sprouts tops cut off
- 12 cloves garlic peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup soy sauce
- 2 tablespoons silan date honey
- 2 teaspoons salt pink Himalayan
Directions:
- 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.
- 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.
- 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!
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!
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Ingredients:
- 2 heads cauliflower chopped into small pieces
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 4 scallions chopped
- 4 eggs
- 2 chili peppers sliced, seeds removed for less heat
- 2 cups mozzarella cheese shredded
Directions:
- 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.
- Remove from oven and place in large bowl with rest of ingredients. Mix well and place back onto parchment paper and flatten really well.
- 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!
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.
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Ingredients:
- 8 in plum tomatoes cuthalf
- 8 eggs
- 2 tablespoons vinegar
- 1/2 cup fresh basil finely chopped
- 1/2 cup fresh mint finely chopped
- 2 cloves garlic zested
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
- 2 limes juiced
Directions:
- 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!
- 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.
- 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!
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.
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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 sweet potato finely chopped
- 1 box sugar snap peas
- 1 box cherry tomatoes
- 1 cup Olives
- 4 ounces butter lettuce
- 1 can tuna drained
- 4 ounces butter lettuce
- 1 clove garlic zested
- 1 can anchovies drained and finely chopped
- 3 lemons juiced
- 1 tablespoon sugar
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil. Add the sweet potato and cook for 5 minutes, mixing often.
- In last minute add the sugar snap peas and cook for 1 more minute.
- While they are cooking, in a large salad bowl, add the remaining olive oil, lemon juice, garlic, anchovies and honey and whisk well.
- Place sweet potatoes and sugar snap peas in the bowl.
- 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!!
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.
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Ingredients:
- 8 filet red snapper fish
- 2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoon fresh ginger finely chopped
- 6 cloves garlic peeled and thinly sliced
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/2 cup soy sauce
- 2 lemons juiced
- 3 tablespoons silan date honey
- 1 head broccoli cut into pieces
Directions:
- Season the fish with 1 teaspoon of salt and pepper.
- 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.
- 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.
- 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.
- 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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