Ricotta Recipes For Shavuot Link Up

 

May 19th 2014

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We only eat meat about once or twice a week in my house.  I am not sure when it happened, but over the years we just gravitated to a more vegetarian lifestyle.  We all like a good steak and we enjoy burgers and hot dogs and stews and roasts, we are true omnivores, we just limit our meat.  I think that keeping kosher actually pushes many of us in one direction or the other.  If we are eating pasta we tend to go dairy so we can have our Parmesan cheese, while non kosher keepers don’t think that way.  Plus I have a small kitchen and only one sink, so I prefer to just stay on the dairy side of things most of the time.

Now that it is time to start planning for Shavuot it should be easy for me, but I like to find new things, different foods, something elevated that I don’t cook all year.  That is how I ended up with these two dishes perfect for the holiday, both using ricotta cheese.

 

Butternut Squash Gratin

Butternut Squash Gratin

Ricotta, like all cheese is a great source of protein and calcium.  I used a small amount to add a rich creaminess to this Butternut Squash Gratin without as much fat as heavy cream.  Ricotta is high in fat and calories, but it is also filled with vitamins and nutrients and a little goes a long way.  For the gratin, the roasted squash and ricotta are a match made in heaven, but what really make this dish is the oyster mushrooms, get them at an Asian market for the best prices.

ricotta-cheese-cakes-mini

Chocolate Chip Mini Ricotta Cheese Cakes

I was actually never a real fan of ricotta until I found fresher and good quality ricotta first from Stew Leonards and then from Natural and Kosher.  The freshness makes a huge difference to the point that I would now eat it out of the container.  I am not really a cheesecake fan either, but these little bites are perfect for me.  They help with portion control and are low in sugar, especially if you go light or stay away from the extra chocolate.  Each one is less than 80 calories, a perfect way to end your Shavuot meal.

 



 

How To Bake Cookies Without Margarine

 

May 16th 2014

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Ask Us: I hate using margarine – do you have any cookie recipes using oil?

Answer:

I’ve never met a cookie I didn’t like, but being kosher, I’ve always had a hard time with cookie recipes that call for butter. I like to keep my cookies pareve (so I can eat them any time), but I don’t like to use margarine. I once read that margarine is molecularly equivalent to plastic – and I believe it! So what’s a kosher cookie-loving gal to do?

Well for one, lets start by understanding what butter contributes to the baking process. Many recipes require the “Creaming Method” where solid fat is creamed with the sugar before adding the other ingredients. This method incorporates the maximum amount of air bubbles into the recipe which causes the product to rise and gives it a lighter, tender crumb. Butter also enhances the flavor of the end product.

Recipes that call for liquid fat (such as oil or melted butter) require the “Muffin Method” where ingredients are mixed together until well combined. Less air is incorporated, resulting in a denser product.

When a pastry recipe is developed, the method of mixing is carefully chosen to result in a lighter or denser product. Therefore, recipes that require solid butter (the creaming method) are not interchangeable with recipes that require oil (the muffin method). So if a recipe calls for solid butter, you can only substitute with another solid fat, such as margarine (no thank you), shortening (I’ll pass), or coconut oil (my favorite!). On the other hand, if a recipe calls for melted butter, you may only substitute with another melted fat, such as a neutral flavored oil like canola, or melted coconut oil.

If you’re looking for a healthier alternative to butter or margarine, coconut oil is the way to go. It is similar to butter in that it can be used as a solid or melted fat. Since it can be used in recipes using both the creaming and the muffin methods, it is the most ideal healthy kosher substitute for butter in cookie recipes. While coconut oil does have a slight coconut flavor, I have not found it to be noticeable in baked goods. The only downside to using coconut oil is that it can be pricey.

Now that you understand the science behind the baking process, feel free to substitute solid coconut oil for butter in recipes that use the creaming method. If you’d prefer to make recipes that only require the quick and easy muffin method (no mixer needed!), then try out the following recipes that use melted fat:

Happy Baking!


 

Cheesey Jalapeno Corn Muffins Made Easy

 

May 15th 2014

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How do you take ordinary corn muffins and turn them into something extraordinary with only one extra ingredient? Use a Jalapeno Cilantro cheese from Sincerely Brigitte.

I want to disclose that this post and recipe is part of a partnership with Sincerely Brigitte, a new gourmet flavored cheese company.  If you missed my introduction and your first two chances to win a cheese sampler pack don’t worry, go here and enter there will still be two more winners, cause we are giving one away every Thursday in May.

Now that you know more about the cheese I want to share my new muffin recipe.  These muffins have just the right amount of kick for the whole family to enjoy.  They would go particularly well along side a vegetarian chili, but I also really like them for breakfast.  I used a mix of whole wheat flour and whole grain corn meal, they are low in sugar and can be made with any kind of healthy oil.

If you really like spice you can add even more fresh jalapeno, but the flavors of the cilantro and jalapeno that come through with the cheese was enough for all but my crazy 8 year old that can’t get enough of the hottest hot sauce and it means I didn’t have to get my fingers all spiced up chopping a jalapeno.

Here is my recipe for Whole Grain Cheesey Jalapeno Corn Muffins.

Jalapeno Cilantro Cheesey Corn Muffins

 


 

Cooking With Joy: Lachmagine (Moroccan Mini Meat...

 

May 15th 2014

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When staring into the freezer section of my local supermarket searching for frozen pizza rounds- I found so many I couldn’t decide so I bought two different packages. A six pack of 7 inch whole wheat pizza rounds (say that three times fast), and a package of 48 -3 inch regular white pizza rounds. That way I had options whenever the mood struck.  See these even say perfect for lachmagine, but you can also make your own doughs with this recipe for Lachmagine that includes a different meat recipes and the dough.

The only time I have had prune butter, it was referred to as Lekvar, and the only time I had ever heard of it being used was for filling Hamentaschen.  I decided I should taste it before mixing in with all the other ingredients. Boy was it pruny! If you are not into prunes you probably should just taste the finished product cuz it might throw you off a little. Luckily prunes are not one of those things I “don’t do”.

Some of the things that I “don’t do” are gefilte fish, hard boiled eggs, walnuts, fish that smells like fish, or ground poultry. Yeah you are probably thinking that I might have a problem with making some of the things in the book- you are probably correct.

That’s part of why I am doing this exercise of COOKING MY WAY THROUGH AN ENTIRE COOKBOOK (yikes)! It’s to experience foods (even just once) that I would otherwise not ever taste. Hubs says there is nothing not worth tasting once.

So enough with that tangent and back to the making of Lachmagine!

Anita’s Lachmagine (Miniature Ground Beef Pies) page 38
DRESS IT UP Pine Nut Lachmagine with Parsley Tahini

I combined the meat, tomato paste, prune butter, onions and salt in a bowl, then started squeezing the lemon into the bowl with a great little trick I learned- squeeze the lemon with the cut side up towards your fist so the pits don’t fall into the food. This is a great trick usually or maybe I was just too overeager- but the lemon juice decided to spray all over the counter and cookbook- Woo Hoo first stain on my new cookbook! May this be the first of many!

I decided to “make it a meal” and use the 7inch rounds. After shmearing the sweet meaty deliciousness on them I still had some left over, so I used six of the 3 inch rounds. Note to self : frozen pizza rounds are very cold!

They smelled spectacular while baking- I almost couldn’t hold myself back.

I ate 2 of the mini’s as soon as the steam subsided and man were they good! Hubs was out, but I decided to be nice and leave him some too. I thought for sure that the mini’s would go over great with the kiddos, but not so much.

Hubs and I ate the big ones for dinner with a simple light cucumber dill salad. I wouldn’t recommend using the whole wheat as it dried out. I know I wasn’t supposed to use whole wheat anyway- but hey, that’s the Nurse in me trying to be healthy.

Next up while still on this Sephardic binge is Eggplant Dip, Hummus and Falafel Poppers. See yah then!


 

15 Vegetarian Recipes for Memorial Day

 

May 14th 2014

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The newest issue of Joy of Kosher Magazine is out and it’s full of amazing vegetarian recipes.  Memorial Day is coming up, and taking a cue from this month’s issue, I was inspired to find some of our best vegetarian, yet barbecue appropriate recipes perfect for this national day of remembrance.  You’ll notice that every recipe carries the barbecue theme by roasting or grilling some aspect of the dish, providing those classic summer flavors with no need to serve meat.

 

 

Salad Stuff Portobellos

Grilling vegetables is a great way to re-imagine classic summer salads.  The portobellos in the Salad Stuffed Grilled Portobellos provide a deep, rich flavor and make a great substitute for meat.  You’ll love the bright pops of color that the Grilled Eggplant with Pomegranate Sauce and the Roasted Summer Vegetables with Horseradish Aioli bring to your table.  And for a heavier salad, try the Grilled Orzo Salad.

 

Craving those classic hamburger and hotdog buns? You can enjoy those beloved carbs in a variety of different ways whether its as the main focus of the dish in the Linguini Grilled Summer Vegetable Salad or the California-Style Grilled Pizzetta.  Or make vegetables the main focus  with Peas with Ricotta and Mint on Grilled Crostini or Vegan Portobello Tacos.

 

Grilled Salmon over Lentil Salad with Walnut Vinaigrette

One of the simplest pleasures in life is beautifully prepared, fresh fish.  Grilling or roasting fish is a great way to focus on the freshness and quality of your main ingredient.  Take salmon to the next level with Grilled Salmon over Lentil Salad with Walnut Vinaigrette or turn a fish course into a whole meal with the Halibut Salad with Avocado, Tomato, Olives and Egg with Herb-Garlic Toasts.  Feeling adventurous–Try the Miso Glazed Black Cod or the Grilled Blackened Barramundi Sandwich.

 

Pavlova with Grilled Pineapple

For dessert, why not take advantage of in season fruit by throwing it on the grill and topping it with your favorite ice cream.  Choose your preferred fruit based on what’s available where you live, but a few ideas include Grilled Nectarines with Ginger Cream, Pavlova with Grilled Pineapple and Grilled Angel Food Cake with Peaches.


 

How To Cut a Pineapple – Step By Step...

 

May 14th 2014

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Ask Us:What is the best way to cut pineapple?

Answer

Pineapple is a sweet and juicy tropical fruit low in calories and rich in vitamin C, manganese and copper.  Additionally, pineapple has been shown to improve gum health and digestion and to decrease macular degeneration.  It is a beautiful fruit, but not the easiest to cut.  Here is my step by step guide to cut a pineapple.

Tools:
1 sharp knife (serrated, chef or Santoku)
1 cutting board

Directions:


1. Remove top and bottom of pineapple


2. Slowly remove the pineapple’s skin by running a knife down the edge

3. Find the core in the center of the fruit


4. Remove the flesh around the core in four large pieces


5. Dice or chop the flesh to your desired consistency

Now that you know how to cut a pineapple, and why it’s good for you, how will you eat it?  If you’re looking for a great new way to use pineapple, here’s a recipe for my favorite healthy green smoothie.

Click here for my recipe for Healthy Green Smoothie.


 

Homemade Graham Crackers Make The Best S’...

 

May 13th 2014

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It is finally warming up a bit, with warm days and cool nights, it is the perfect season to be outside and enjoy a nice bonfire.  Luckily, it is also going to be Lag Baomer next Sunday when bonfires are abundant.  Learn more about the history of Lag Baomer and ways to celebrate.  I know I like to celebrate with S’mores.  Nothing quite says Summer like toasted marshmallows and chocolate sandwiched between sweet and crunchy graham crackers.  The only way to improve upon this camping staple is to make your own graham crackers.

Graham crackers have always been considered a more healthy type of cookie mostly because they are generally lower in sugar than most other cookies.  Originally they were made with graham flour which is a white flour that had bran and germ added back to it for flavor.  The original version had little or no sugar and was more like a cracker, but at some point sugar or honey was added.  Nowadays, most graham crackers are mostly made from white flour with some graham flour used, but if you make your own you will see that using 100% whole wheat flour actually improves the end result.

Once you make your own you will not want to go back to the store bought variety.  These are healthier and can be adjusted with your favorite flavors, like I have added cinnamon and nutmeg for a little zing.  You can roll them a little thicker if you want a chewier texture or thinner to get them more like the ones you are used to.  Either way, they will create the best S’mores you ever had, unless you want to try your hand at making your own marshmallows too!!

Get the full recipe for Homemade Whole Wheat Graham Crackers.


 

Shavuot Magazine Sneak Peek *Giveaways*

 

May 12th 2014

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It’s in the air — that intangible feeling that summer is just around the corner.  As I write I am counting down the days, literally, to Shavuos and to
the start of summer.  You’re gonna wanna count with me, I promise.

Shavuot literally means “weeks” and is the culmination of a 49-day countdown that began with Passover. On Shavuot we celebrate the gift of the Torah and of course we’ll help you enJOY in good taste with Fresh Fashion Pasta (p.37), an Indian Feast (p.51), Crepe Bar (p.64) and my personal favorite… Gourmet Grilled Cheese (p.76) (I am just so completely gaga over these flavor combos)!

After Shavuos we unofficially count the days until school lets out (it’s not a religious thing, just a family thing).  And when summer officially hits so does our Summer Subscriber Celebration.

Exclusive to magazine subscribers, during the months of July and August we will be raffling off thousands of dollars’ worth of prizes to our ever loyal
subscribers (YOU!) with surprise raffles (YAY!).  From brand-name cookware, Dutch ovens, cookbooks (MINE + MORE!), pizza stones, blenders,
pasta makers, gourmet food packages, and kitchen gadgets, surprise presents will be shipped to our lucky subscribers (YOU AGAIN!) all summer long. So take advantage of our super subscription specials, and don’t sleep on this.

I’d say it’s time to count and celebrate and count again, don’tcha think?!


 

Recipes with Swiss Chard

 

May 12th 2014

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We proclaimed chard to be the new kale and share the best Potato Chard Blintzes in the magazine.  Look here for more ways to use the healthy leafy green.


 

Gifts, Gadgets and Giveaways

 

May 12th 2014

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A selection of gadgets we used to make the recipes in the magazine. Versatile and unique and make great gifts for you or someone else.

Disclosure: Many of the links on this page are part of the amazon affiliate program, which means we make a small percentage if you buy something.  We only recommend products we believe in.

IMUSA PANINI PRESS The IMUSA Panini Press allows you to make restaurant-quality Panini – as well as grilled sandwiches, vegetables, and wraps! This Panini press is also a great travel companion for the kosher traveler. We  take it everywhere we go with a loaf of bread and some cheese, buy fresh vegetables on the road  and make gourmet feasts no matter where we are.  Check out the phenomenal grilled cheese bar on page 76.

***Giveaway***Win this  panini press!

Share your favorite grilled cheese or pressed sandwich with us. Email magazine@joyofkosher.com with your favorite combos to be entered  into the contest.

KITCHEN AID PASTA ATTACHMENTS Kitchen Aid has a range of pasta attachments which provide a surefire way to  make superb pasta at home. Simply feed  the pasta dough into the machine and out comes perfectly rolled pasta. Available  in a set of six pasta attachments, which includes a pasta roller, capellini cutter,  lasagna cutter, fettuccine cutter, spaghetti  cutter, and ravioli maker; you can also purchase each attachment separately to customize your needs. Check out page 36 for  a variety of homemade pasta flavors. Visit  www.kitchenaid.com for more information.  

CUTCO CHEESE KNIFE CUTCO’s interpretation of the cheese knife  is designed to glide through a variety of cheeses. The blade perforations prevent the cheese from sticking and the rounded tip is great for spreading soft  cheese. Also handy for use beyond just cheese. Used in our mouthwatering grilled cheese bar pg. 76. Free knife sharpening. Call Cutco at 1-800-623-8323. 

KUHN RIKON VEGGIE PEELERS These fun, functional vegetable peelers look like the vegetables they’re designed to peel. Set includes a serrated tomato peeler, a straight-bladed potato peeler and a julienne-bladed carrot peeler. We used it for the fresh basil salad on page 42. 

A SUMMER OF GIVEAWAYS:

Exclusive to Joy of Kosher magazine subscribers During the months of July & August we will be raffling off thousands of dollars’ worth of prizes to our loyal subscribers with surprise raffles. From brand-name cookware sets, Dutch ovens, cookbooks, pizza stones, blenders, pasta makers, gourmet food packages, and kitchen gadgets, surprise gifts will be shipped out to lucky subscribers of Joy of Kosher magazine throughout the summer. Take advantage of our subscription specials and sign up today to be part of this fun giveaway.


 

7 Reasons To Cook With Pineapple Juice

 

May 12th 2014

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Ask Us: Do you have any ideas/recipes for using pineapple juice as a main ingredient in a main dish or appetizer? Someone left me a whole bunch of cans after a party. I want to use them up but I couldn’t find too many recipes using it except for making smoothies or drinks.

Answer:

Pineapple was a big deal during my growing up years. First, because my dad would cook breakfast for us on Sundays and he loved pineapple juice, so that was always the go-to beverage with the pancakes or whatever else he made. But mostly because my Mom, who was not a wine drinker, had decided that pineapple juice would be a good substitute whenever she needed to baste a chicken, turkey or duck.

I never lost my taste for the stuff. It’s still a pantry basic in my kitchen, still the beverage choice for a Sunday morning meal (I also love it mixed with rum on a Saturday night). And, like my Mom, I use it for cooking, but I’ve gone way beyond its value as a basting fluid. I turn to pineapple juice whenever I need a sweetish-tartish liquid to energize flavor in a marinade or to give a smooth, moisture-laden richness to a casserole or to add a lively tangy glaze to poultry. Here are some of the reasons I keep pineapple juice on hand:

  • For basting baked apples
  • As a marinade (mixed with ingredients such as soy sauce, hot pepper sauce and honey) for lamb, veal and skirt steak
  • For basting turkey, chicken or duck
  • To add a fluffy texture to mashed sweet potatoes and baked winter squash (which also lets me cut down on sweetener)
  • To glaze grilled chicken, lamb, fish (especially salmon) and even fruit
  • To lend acidity to mango or peach chutney
  • To mix with mayonnaise and plain yogurt as a dressing for fruit salad, or grilled fish or fruit

Hope this helps you and anyone else with extra pineapple juice, try my recipe for Roasted Turkey Half-Breast with Pineapple-Sambal Glaze.


 

In Season: Fresh Garbanzos

 

May 9th 2014

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Last week I was so excited to finally get my hands on some of these fresh garbanzo beans.  In case you don’t know, garbanzo beans is another name for chick peas.  Typically you buy them dried or canned and use them in salads, to make hummus, falafel or in soups and stews.  Fresh garbanzos can be used in similar ways, but are completely different.

Both fresh and dried or canned chickpeas offer many nutritional benefits.  Like all beans they are high in fiber, protein an antioxidants.  About 1/2 cup of fresh garbanzos will contribute 120 calories, 2 grams of fat, 4 grams of fiber and 6 grams of protein.   It is also considered a good source of vitamins A, C and E, potassium, iron, manganese,  copper, zinc, calcium, and folate. They can be superior to the canned variety because they are fresh and do not have any added salt.

Before chickpeas ripen and turn yellow, they are found in soft fuzzy green pods and they are incredibly tasty and versatile.   They have been becoming more and more available and popular in the US over the past few years and I can’t wait to get more of them.  They remind me most of fresh English peas, that I love to take on picnics and eat right out of the pod.  The flavor is slightly earthier, but they can be eaten in similar ways.  Raw is fun for kids and adults, just pop em out of the pod and into your mouth.  Or keep your kids busy shelling and use a lightly boil a big batch before making a fresh garbanzo hummus, or adding to some guacamole.  You can also roast them as I have done for a few minutes in the oven or saute them with a drop of olive oil.  Sprinkle spices or just some lemon and salt for a snack, appetizer or side dish.  You can also char the chickpeas in their pods in a cast iron skillet and sprinkle with salt, they can be eaten similar to edamame where you pop the bean right into your mouth.

Here is my first recipe using Fresh Garbanzos, many more to come I hope.


 

Blue Marble Quiche

 

May 8th 2014

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Last week I told you about a new line of kosher cheeses that are flavored, learn more about Sincerely Brigitte cheeses here.  In addition to giving away a sampler pack every week in May, I am also sharing a recipe to help you out on your flavor adventure.  This week I am starting with a simple quiche using the Blue Marble cheese.  I wanted to start with this one, because I thought it would be the most difficult for us all to use, especially if you are not a blue cheese fan.

This cheese is particularly nice because it is a mix of blue and cheddar and works really well melted in many dishes.  I actually already have a second recipe for it, but you will have to wait for that one.  Of course you could use any cheddar in this quiche, but the subtle blue cheese flavor really sets this recipe apart.  I usually make quiche with frozen spinach and for every day that is fine, but try some fresh baby spinach next time and lots of onions for a real show stopper.

Check out who won this week’s cheese sampler and make sure to continue entering, we have three more gifts to give. 

Caramelized-Onion-Spinach-Blue-Marble-Quiche

Click for the full recipe for Caramelized Onion Spinach Blue Marble Quiche

This post is sponsored by Sincerely Brigitte, all opinions are my own.

 


 

Cooking With Joy: Cocktail Meatballs

 

May 8th 2014

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Let me start off by saying that we are a meatball family. We have meatballs often and that is my go to thing to triple batch and stick in the freezer. I have a crazy fast easy recipe that I adapted from my mother’s not as fast, but also super simple yummy recipe.

This recipe is similar, yet different to mine and my mom’s.

My mom made her “Sweet and Sour meatballs” (served over rice) as an appetizer for Succos when I was younger. It was something I always looked forward to. Super simple recipe, a can of whole cranberry sauce and a can of tomato sauce with some water- DONE! She would saute the meatballs and then drop them in the sauce to finish cooking. They were a hit, everyone loved them.

Then it came my turn to make meatballs for my family, I adapted the recipe a little by adding more aggressive seasoning and Worcestershire sauce to my mix. And for the last 6 years, I have been rolling them into balls and dropping them straight into the sauce to cook rather then sauteing (to save time and calories). After trying this recipe tonight, I think I’ll listen to Jamie and go back to using the saute. The meatballs came out so much lighter and yummier when sauteed.

Cocktail Meatballs with Sweet ‘n’ Sour Sauce page 28
DRESS IT UP Deconstructed Meatball Bruschetta

Now for the sauce, which kind of reminds me of a corn beef glaze. I would call it “tangy”. Hubs and I found it to be a little too tangy for our taste. The vinegar was very apparent at first and then made way for the sweetness of the brown sugar.

I am making it a meal and serving the meatballs with Spaghetti Squash (LOVE) and will have the sauce on the side if we feel like a dip.

You can also dress it up and make Deconstructed Meatball Bruschetta as seen in the main image above, get the JOY of KOSHER cookbook for the full recipe.


 

15 Israeli Inspired Recipes for Lag B’Omer

 

May 7th 2014

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Lag Ba’Omer is a festive day in the midst of the mourning period known as Sefirat Ha’Omer.  Traditionally people make bonfires and children play with mock bows and arrows to celebrate the life and teachings of Rabbi Shimon Bar Yochai.  It seems that there are not necessarily a group of foods that people identify specifically with Lag Ba’Omer, although in Israel that seems to be changing.  This holiday is celebrated with vigor around the country, but none more so than in Meron, the resting place of Rabbi Shimon Bar Yochai.  Many celebrate the holiday with kebabs and traditional foods, and many Americans have brought the tradition of s’mores to the holy land.  Below are 15 Israeli Inspired recipes for your Lag Ba’Omer celebration.

 

Joojeh Kebab

Chicken Kebab- Joojeh Kebab: This kebab is inspired by a mix of traditional Persian flavors including saffron and turmeric.  Any fears of serving tough or dry meat can be forgotten because this marinade makes the chicken tender and flavorful.  A great alternative are the classic Chicken and Veggie Skewers.

 

Lamb, Cherry Tomato and Red Onion Kebabs: Lamb is a great twist on the classic beef kebab.  Pile on cherry tomatoes and red onions  and enjoy a fantastic combination of savory lamb, sweet roasted tomatoes and the sharpness of red onion.  Or take the beef kebab to the next level with Grilled Chimichurri Beef Kebabs.

 

israeli potato salad and rainbow salad

Israeli Potato Salad: I was thrilled to find out that my family wasn’t the only one who approached potato salad with the everything-but-the-kitchen-sink approach!  In my family we call this “Aunt Ettie’s famous Potato Salad”, we skip the paprika; go light on the pickle juice; and use the canned baby peas and carrots instead of frozen peas.  In short, this recipe can be easily altered to fit your family’s preference.  Once you find the right balance, you’ll find yourself serving this potato salad not only on Lag Ba’Omer, but for every shabbos lunch!

 

Turkish Salad

Turkish Salad: I love how this recipe takes accessible ingredients and transforms them into an global eating experience; you probably have most of these items in your kitchen already!

 

Israeli Salad: So simple, yet so delicious.  I could capture the quintessential flavors of Israeli salad, but this recipe makes it so easy, the olive to lemon ratio is 1:1.  Another super quick salad sure to put a smile on people’s faces is the Israeli Cabbage Salad.

 

Spicy Eggplant Salsa

You can’t serve traditional Israeli foods without some form of eggplant!  Try one or try all of these versatile eggplants recipes.  There’s the Spicy Eggplant Salsa, Marinated Eggplant Salad, and Eggplant Babaganoush.

 

Shawarma

Luck for all of us in Chutz La’aretz, popular Israeli street foods can be found in almost every major city.  Now, you can make Homemade Shawarma and Falafel in your own kitchen without a massive spinning griller or a deep fryer!

 

Marble Halvah

S’mores aren’t exactly a traditional Israeli food, more a by-product of the many American Olim who wanted to enjoy a childhood favorite while basking in the glow of the Lag B’Omer bonfires.  While most people differ in their s’more making technique, the ingredients are pretty much the same everywhere.  Instead, try Israel inspired desserts such as Marble Halva and Peanut Butter Bamba Mousse can be made at home, sans bonfire