Warm Summer Salad w Balsamic

I threw this together last week for dinner and it was a big hit! Consider this a cross between a warm veggie side and a salad. Fresh summer corn, snap peas, and cherry tomatoes are sautéed with some balsamic vinegar, lightly seasoned, then tossed with crisp arugula. This is a beautiful accompaniment to any protein, I served it alongside grilled chicken to my meat eaters. My vegetarian guests enjoyed this with tofu. The vibrant summer colors are just as visually appealing as this tastes. Farm fresh seasonal goodness is one of the most joyous aspects to Summer. 

Ingredients, serves 4-6: 

2 cups each loose fresh corn kernels, sugar snap peas (trimmed), and cherry tomatoes 
4 cups arugula 
1/2 cup packed, chopped fresh parsley 
3 tbsp balsamic vinegar 
Olive oil, salt, pepper 

In a large wok or sauté pan, heat 3 tbsp olive oil. Add the snap peas and tomatoes and sauté 2 minutes, then add the corn and cook another 3 minutes stirring often. While it’s all sautéing, add 2 tbsp of the balsamic vinegar and lightly season with salt and pepper. The tomatoes will give off some liquid while cooking, this should keep the pan moist. When the vegetables are fork tender and have absorbed the balsamic, remove from heat and let cool for a few minutes. Add the arugula to a large bowl and toss with the remaining tbsp balsamic. You can squeeze some fresh lemon over the greens if you like, and/or add another drizzle of olive oil (optional). Add the warm vegetables and parsley to the arugula and toss gently to combine. Enjoy! 

Sautéed Kale & Peas w Lemon

This has been my go to veggie side lately, sometimes it’s even just a light dinner. Simple, fast, warm, and filling. Crunchy kale and plump peas are sautéed then get a nice squeeze of fresh lemon. This works great on its own as a side or plated under or next to your favorite protein. Grilled fish or chicken would look delicious atop these gorgeous greens. Any kind of egg would also be super for brunch or lunch; poached, sunny side up, or an omelette. The very essence of farm to table. 

I’d allot 2 cups raw kale and 1 cup peas per person. The kale cooks down and reduces in size. I eat the leftovers next day at room temp. 


Ingredients for 2 to 3 people: 
4 cups raw, chopped kale 
2 cups fresh peas 
Juice of 1 1/2 lemons 
Olive oil 
Salt, pepper 
1/4 cup vegetable broth 

In your largest sauté pan heat 3 tbsp olive oil. When hot, add the peas and sauté for about 3 minutes, stirring often. Add the kale (in batches if necessary) and half the vegetable broth (this keeps the pan moist and speeds up the cooking process). Mix well and sauté until the kale cooks down, adding the rest of the kale. Add remaining veg stock if needed. Squeeze the lemon over as the vegetables cook, adding salt and pepper. Stir and finish cooking another minute or 2. This whole process takes me about ten minutes. When done, adjust salt and pepper to taste and finish off with the remaining lemon half if desired. I’m a huge lemon gal so I always add it:). 

Fresh Mint Iced Tea

This just might be your new favorite summer beverage. It’s hella obvious but I just started making it recently. 
The Buddhist retreat center where I go twice annually serves this oh so refreshing iced mint tea everyday at lunch in the summer. There’s no air conditioning in this facility; it used to be a monastery in the 1930’s. Last summer it was 98 degrees all week on retreat, and this drink was my midday salvation. I just made a huge batch of this for a recent Jewish holiday and it was a huge hit with teens and adults alike. As my daughter put it, “it’s so nice to have another healthy beverage option”. I love water but have been reaching for this lately. It’s a lovely, cooling palette cleanser that is super simple to put together. Very easily serves a crowd in a large drink dispenser. 

You’ll need: 
Mint tea bags (amount depends on how much you’re making. There’s no set amount but you want an iced tea color) 
A bunch or two of fresh mint leaves 
Optional sliced lemon 

Fill your container with cold water and steep a bunch of tea bags, about 20 minutes for a smaller serving and at least 30 minutes for a pitcher or drink dispenser. Add a nice handful of fresh mint leaves, some ice cubes, and lemon slices if desired (or as garnish as seen here). And remember everything tastes better in a mason jar. 

PB Chocolate Chip Bites

These are the best and easiest bites I’ve made to date. Like all things, practice makes perfect (though perfect is not the goal). Let’s land on practice making things better, shall we?
These clean and delicious bite sized treats took mere minutes to make. I keep most in the freezer and take out a few as needed to have ready in the fridge when my daily snack craving hits. Small and satisfying, these lil balls are sure to satisfy your sweet tooth in a way that makes dessert actually good for you.

Recipe for 15 to 18 (each being no bigger than a quarter, at least that’s how I did it):

5 or 6 large pitted medjool dates, soaked in hot water for 15 minutes if they’re hard
1 1/2 cup dry old fashioned oats
2 tbsp pure maple syrup **I used sugar free Choc Zero maple syrup. I get it from Amazon and I love it.
1 tbsp honey
1 to 1 1/2 tsp vanilla
2 pinches kosher or sea salt
2 generous tbsp of peanut butter or your preferred nut butter **I used Skippy natural creamy. Chunky would be great too.
2 tbsp melted coconut oil
Generous handful of mini chocolate chips **I used sugar free Lily’s.

In a food processor, add all the ingredients except the chocolate chips. Pulse as needed to combine into a cohesive mixture. Adjust ingredients as needed after tasting the mixture. Transfer the mixture to a medium size bowl. Fold in the chocolate chips by hand and mix.
Line an airtight container with parchment or baking paper. Roll mixture into balls, evenly distributing the chocolate chips. Freeze or refrigerate as needed.
This basic recipe pre chocolate chips makes an easy and versatile base for however you want to play with this concept. Add flax or chia seeds, blueberries, agave, chopped nuts, shredded coconut; very hard to go wrong here. This is a great way to teach kids that indulgence can be responsible, portioned, and totally yummy. Healthy snacking is always a win.

Passover Eggplant Milanese

Enjoy this bonus recipe this week!
 I swear this is one of the most delicious things I’ve ever made, Passover or not. Slices of eggplant are  dipped in egg and seasoned matzoh meal, fried then served over lemony arugula and topped with a fresh tomato basil sauce with garlic, capers, and olives. This is Passover cooking at its best, and by that I mean you cannot taste the difference. Suck it, Pharoah!
 Easily swap regular panko crumbs for the matzoh meal. This dish is a beautiful one platter lunch or light supper.

Ingredients for 7 pieces:
Eggplant:
4 eggs beaten in a pan
A large eggplant sliced 1/4 inch thick lengthwise. Before I slice, I cut of the top and bottom of the eggplant so I can stand it up and cut.
2-3 cups matzo meal
Salt, pepper, garlic powder, smoked paprika
1/2 tsp chili powder
Vegetable oil or your preferred frying oil

Sauce:
2 cups whole cherry tomatoes
Cup tightly packed fresh basil (can sub parsley)
1 1/2 cups pitted black olives
2 tbsp capers
4 large garlic cloves coarsely chopped
Tbsp of white wine to deglaze if necessary
Salt and pepper

Simple salad base:
3 cups arugula
Olive oil, a good drizzle
A lemon cut in half


Prepare a large frying pan with enough vegetable oil to fry. Heat the pan on medium while you prep. You’ll need a very hot pan to fry.
Slice the eggplant and set aside, beat the eggs in a pan and also set aside. In another pan mix the matzoh meal with a generous sprinkling of salt, pepper, garlic powder, and smoked paprika. Add the chili powder. Combine well.
Dredge the slices of eggplant in the egg wash thoroughly on both sides and dip well in the seasoned matzoh meal. Pat the crumbs into both sides. Fry the coated eggplant a couple minutes on both sides until golden brown. Work in batches until each slice is fried. I used a spatula since the eggplant tenderized quickly and I didn’t want to tear it with a fork. Place the slices in a single layer on paper towels to blot the oil. Set aside.

In another large pan, heat olive oil. Add the cherry tomatoes and cook about 5 to 7 minutes until they tenderize, pop, and begin to brown. They’ll give off some liquid which is good. Add the chopped garlic, stir and cook 2 minutes, adding the wine if needed to keep the garlic from burning. Add the olives and capers, combine well and cook for another several minutes so the flavors can blend together. Season with some salt and pepper.
When done, let cool for a minute to release some steam. In a food processor, add the tomato mixture with the cup of basil and a drizzle of olive oil. Pulse a few times to combine the mixture while it remains chunky and textured. Adjust seasonings if necessary (I didn’t).

In a large bowl mix the arugula with a nice drizzle of olive oil, a good squeeze of one of the lemon halves, and toss. Place evenly on a platter. Cut the other lemon half into wedges. Layer the fried eggplant slices over the dressed greens, and top with a few spoonfuls of the tomato basil sauce. Add whole basil leaves to garnish. Happy Passover!

Roasted Cauliflower Carrot Salad w Kale

What began as my roasting cauliflower and carrots for dinner turned into a delicious salad by adding a few simple ingredients. After the vegetables were roasted, I tossed in some chopped kale and made a simple yet fabulous lemon vinaigrette with fresh garlic and tons of chopped parsley. It doesn’t get easier then this! This super clean recipe is great for the upcoming Passover holiday; it’s perfect on its own or add quinoa to make it more of a meal. For my Sephardic friends, lentils or wild rice, and your favorite seeds are a great addition.

Ingredients:
3 cups each chopped cauliflower and carrots, cut into 1 1/2 inch pieces
3 cups chopped kale
1 cup tightly packed chopped parsley (or dill)
3- 4 minced garlic cloves
1/4 cup each lemon juice and olive oil, extra oil for drizzling to roast the vegetables
Salt, pepper
Optional spices: oregano, zatar (if making for Passover can omit), onion powder

Preheat oven to 415. Mix the cut carrots and cauliflower in a large pan. Drizzle with olive oil, sprinkle lightly with salt and pepper, and the spices if using. For the onion powder I used a light touch, I was more generous with the oregano and Zatar. Roast until the vegetables are tender and begin to brown. I like them on the more caramelized, well done side. Check after 30 minutes. Shake pan occasionally while cooking. Add the kale when the cauliflower and carrots are out of the oven, toss together.

**My carrots needed to soften a bit more so I covered my pan tightly with foil to steam them after removing them. The cauliflower was ready sooner and would have burned, so this trick worked great.

Make the dressing:
Whisk together the 1/4 cups of olive oil and fresh lemon juice. Mince the garlic cloves and scrape into the dressing. Add the chopped parsley, some salt and pepper, and mix well. Adjust fresh herbs and seasonings to taste. Pour the dressing over the vegetables and toss to combine. Add grain or seed mix ins if using. Enjoy!

Kitchen Sink Minestrone

A cross between a minestrone and vegetable soup, this gathering of whatever ingredients I had on hand on a cold winter night totally hit the spot. It had been awhile since I whipped something like this up, and I craved the particular nourishment that a soup such as this provides. I love a tomato based vegetable soup. I really threw together what was available in the moment and added a bunch of spices to the initial sauté to flavor the base. Play around with the veggie and bean combos you have, it’s almost impossible to mess this up.
This version isn’t reinventing the wheel, but it’s bursting with fresh veggies, is fully vegetarian, and is hearty enough to be the center of a meal. Serving it over Cous Cous is a delicious option as well.

Ingredients:
A large onion finely chopped
3 finely chopped peeled garlic cloves
1 1/2 cups each chopped carrots and celery
A medium chopped green or yellow zucchini
1 1/2 cups chopped peppers of your choice, I used red and green
2 cups chopped fresh broccoli
Cup fresh or frozen peas
1 1/2 cups chopped kale
Cup chopped or thinly sliced mushrooms
1/2 cup packed chopped dill or parsley
2 different cans of beans of your choice, drained and rinsed
Large can crushed tomatoes
8 cups vegetable stock
Large bay leaf
Salt, pepper
1 Tsp each dried basil or Italian seasoning, smoked paprika, garlic powder
1/2 tsp turmeric

In a large pot heat up some olive oil (3 tbsp) and sauté the onion until fragrant and translucent. Add some stock to deglaze as needed. Add the garlic and sauté 2 minutes more, taking care it doesn’t burn by making sure there’s enough stock in the pot. Add the chopped carrots and celery and all the seasonings except the salt and pepper, again adding stock as needed (at this point I add about a cup). Cover the pot for 5 minutes to sweat the vegetables and lock in the flavor.
Add the chopped peppers, mushrooms, peas, and broccoli with another cup of stock and cook uncovered, stirring to cook for 5 minutes. Add the rest of the stock, crushed tomatoes, zucchini, kale, fresh herbs, bay leaf, 2 tsp salt, 1 tsp pepper, and the beans. Stir well to combine and bring to a boil, covered, over medium heat. Reduce heat to a simmer and cook covered for 45 minutes, stirring occasionally, until the vegetables are tender. Adjust seasonings to taste. This makes a big pot that definitely serves a crowd.


**Other vegetables that would be nice to add depending on what you have: cauliflower, parsnips, cubed butternut squash or sweet potatoes, shredded green cabbage.
A can of chickpeas is a good sub for one of the varieties of beans.

Vegan GF Cashew Butter Cookies

These little treats are the perfect accompaniment to my daily afternoon iced coffee. This recipe is one bowl with no electric mixer required, and quick to whip up. These cookies are GF, vegan, and with no refined sugar. I’m going to stop writing so that you can get cracking on making them! These were honestly some of the easiest and cleanest cookies I have ever made.

Recipe for 18 to 20 cookies
Ingredients:
1 cup unsalted cashew butter
2/3 cup coconut sugar
2 tsp vanilla
1/4 tsp kosher salt
1/2 cup mix in chips (I used sugar free Lily’s mini chocolate chips)
2/3 your favorite GF flour
1 tsp baking powder
2 tbsp your choice non dairy milk (I used unsweetened almond milk)

Preheat oven to 325. Prepare your cookie sheets with baking paper or a silicone liner mat. I always lightly grease with coconut oil spray.
In one bowl add all the ingredients except the chocolate chips. Stir the dough with a greased spoon and add the chips when the dough is well combined. Take balls of dough and roll in your hands (about 3/4 of a tbsp) and place on cookie sheet. Flatten slightly with your hand. Bake for 15 to 18 minutes. Cashew butter may burn so just keep an eye, especially if your oven is strong. The cookies should be slightly puffed and golden brown on bottom. They won’t get big, and they’ll firm up when cooling. Cool for 5 minutes before carefully transferring to a wire rack. Freeze between layers of parchment paper in an airtight container.

Tomato Basil w Fennel

Let’s face it; tomato soup is tomato soup and that’s why we love it. I see no reason to fix it if it ain’t broke. I’m not a creamy soup gal and most of my soups have similar elements. Soup shouldn’t be complicated but it must be delicious. I had extra fennel, a vegetable I LOVE, in my fridge so I figured I’d chop it up and add it to my latest batch of tomato basil, a staple for me and my girls. Total home run! The fennel was a fresh addition that added a crisp and sweet depth of flavor. We all loved this variation on an already perfect classic.

Ingredients:
12 to 15 plum tomatoes, halved lengthwise
2 to 3 cups chopped fennel (can use the whole thing)
8 cups vegetable broth or stock
6 large cloves garlic
2 cups chopped white or yellow onion
2 cups fresh basil
Tbsp red wine vinegar
Salt, pepper
Olive oil
Tsp smoked or sweet paprika
1/4 crushed red pepper flakes (optional, for an added kick)
Large 28 oz can crushed tomatoes

Heat oven to 415. Place the halved tomatoes and whole garlic cloves in a large pan. Drizzle well with oil and generously sprinkle salt and pepper (generous but not overboard. Start with less and taste to add more if this part makes you anxious. You got this.). Mix well and roast at least 30 minutes until the tomatoes and garlic begin to brown and are very fragrant and tender. Let cool for ten minutes to allow the tomatoes to release some moisture.
While cooling, heat a large soup pot with 3 tbsp olive oil. Sauté the onions for about 8 to ten minutes, adding veg stock by the tbsp if the pot dries up. Halfway through, add the vinegar, paprika, and crushed red pepper to the sauté. Mix well and let it all blend. When the onions are translucent and super fragrant, add the chopped fennel and a cup of veg stock. Cover pot and sweat the fennel until it’s tender, for about 6 minutes, mixing occasionally.
Add the fresh tomatoes and garlic and any accumulated juices, rest of stock, can of crushed tomatoes, basil, and 1 1/2 tsp salt and 3/4 tsp pepper. Mix, partially cover, and simmer for 45 minutes. There should be an active simmer that bubbles but not ferociously. Stir occasionally.
When the soup is ready, let cool if possible for 15 minutes then blend with an immersion blender to yield your desired consistency. I like it a bit chunky for that farm to table vibe, plus the colors are so vibrant so I don’t overblend. Adjust seasonings to taste.

Pair this soup with these past Blaga recipes for a full meal:

https://www.ladyblaga.com/blog/2021/5/9/stuffed-amp-rolled-eggplant

https://www.ladyblaga.com/blog/2019/3/11/composed-mediterranean-salad

Craisin Bran Muffins

Shout out to my DJ mentor, Esquire, who chose Raisin Bran as his favorite cereal when we recently had this discussion. Gotta be soggy though, am I right? The questions I ask this man during our sessions range from weird to totally inappropriate. But I digress.
Raisin Bran serves as the inspiration for these delectable, seasonal muffins. Bran (fiber), dried cranberries, walnuts, and spices make these the perfect breakfast treat. They’re also a yummy accompaniment to your pumpkin spice latte. They can be made with GF or regular flour, your choice of milk, and vegan with an egg substitute. I reduced the sugar by half by swapping in unsweetened applesauce. I’m all about the one bowl muffin process, so these are quick to put together and just as easy to enjoy.

Ingredients for 8 large or 12 medium sized muffins:
1 cup milk of your choice (I used almond), more if you choose the flakes
1 cup bran cereal or 3 cups bran flakes (I used the latter)
1 1/4 cups your choice flour (I used oat and a GF blend). I’d avoid whole wheat.
1/4 cup white or packed brown sugar
1/4 cup unsweetened applesauce
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
1 large egg, lightly beaten
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp each dried ginger and cardamom
1 cup dried cranberries
1/2 cup coarsely chopped walnuts or pecans (optional)

Icing:
1/3 cup confectioners sugar
3 tsp water or milk



Preheat oven to 375. Grease your muffin tins, I used coconut oil spray. In a large bowl soak your choice of bran in the milk for 5 minutes. You’ll need more milk if you go with the flakes. I probably used 2 cups of milk for the 3 cups of bran flakes and add a couple extra minutes of soaking time. The cereal should mostly have absorbed the milk and be kinda soggy. Add the rest of the ingredients. Taste the batter and adjust spices if desired. Spoon into the muffin cups 3/4 of the way up. Bake 22 to 25 minutes until the muffins are golden brown and a tester comes out clean. Cool in pan for 5 minutes then gently transfer to a wire rack.

When the muffins are cool, mix the sugar and water to make a glaze. Drizzle over the muffins and let the glaze set for a few minutes. Enjoy!

Crispy Parm Herbed Brussel Sprouts & Roasted Pepper Dipping Sauce

I promised this recipe is not nearly as complicated as the title. This has been my fave vegetable side to serve as of late. Brussel sprouts tossed with seasonings, fresh garlic, and grated Parmesan cheese, then roasted to crispness. Served alongside a fresh roasted pepper dipping sauce, this flavorful side uses basic fridge ingredients to create an elevated veggie dish. I was inspired to make the sauce since I had a few peppers that were on their way out. The sauce would also be delicious as a dip for bread, or alongside chicken or fish.

Brussel Sprouts:
4 cups of Brussel sprouts, bottoms trimmed off and halved lengthwise
4 tbsp olive oil
1 tsp salt, 1/2 tsp ground pepper
1 tsp each dried oregano and basil
3/4 to 1 cup of grated Parmesan cheese
6 cloves minced fresh garlic

Roasted Pepper Dipping Sauce:
4 to 6 peppers of your choice, sliced. I used a mix. The only color I wouldn’t use exclusively is green.
4 large whole garlic cloves
Cup roughly chopped parsley
1 1/2 tbsp balsamic vinegar
Salt and coarse ground pepper to taste
1 tbsp olive oil

Oven to roast or bake on 400. In one pan, mix the Brussel sprouts and all other ingredients. Roast for 25 to 30 min until the cheese gets golden brown and crispy.
In another pan, mix the peppers, garlic, and sprinkle with salt and pepper. Roast for about 20 minutes until tender, fragrant, and garlic starts to brown. Remove and let cool for a few minutes to release steam.
In a food processor, put the peppers and garlic, the parsley, and the balsamic vinegar, tbsp of oil, and sprinkle in some more salt and pepper. Pulse to combine. Adjust seasonings if necessary. Serve immediately.

Busy in Brooklyn Chummus

At the risk of sounding blasphemous, I am not a huge chummus fan. I like it sometimes but I can’t relate to the rabid need to eat globs of it at every meal. My ex husband cannot function without it. That scene in Zohan where Adam Sandler is brushing his Israeli teeth with chummus is dead on. Chummus is life, according to many. I do like to make it for important meals, and I did so for Rosh Hashanah. I love the cookbook Millennial Kosher by Busy in Brooklyn so I took a crack at hers. I could not believe how delicious it was. It was easy to make and my guests were wowed. I have never tasted chummus this good, and if it always tasted like this then I’d also use it as toothpaste. The recipe here also teaches how to make a version with spiced beef, as well as an idea for fancy, individual serving. I just made the no frills version to keep it uncomplicated and vegetarian, and I skipped the piping bag suggestion in favor of easy mini serving bowls dusted with paprika, Zatar, chopped parsley, and olive oil drizzled on top. I finally found a chummus recipe that is inspiring me to make this Middle Eastern essential more often. My family absolutely went crazy for it, and I was totes licking the spoon.

https://www.busyinbrooklyn.com/tag/the-best-hummus-recipe/

Meatballs & Cabbage

I love stuffed cabbage but I don’t love making it. It’s very laborious and takes hours. I usually make it once a year before the 6 week block of Jewish holidays and freeze to last us throughout. I had extra meat mixture while making my cabbage rolls, so I came up with this alternate version. Same ingredients, same delicious taste and texture with a fraction of the time. I have always used the stuffed cabbage recipe from the original Kosher Palette cookbook, tweaking as I go along if necessary. Trust me, a bowl of meatballs & cabbage will satisfy the stuffed cabbage craving for adults and kids alike.
* No raisins were harmed in the making of this dish.

Ingredients:
2 large heads green cabbage, cored, quartered and chopped into large medium pieces
2 tbsp vegetable, canola, or avocado oil
2 lbs lean ground beef
1 medium white onion, finely chopped
1/4 uncooked white rice
2 large eggs, lightly beaten
Salt, pepper
2 onions sliced into rounds (optional)

Sauce:
Large 28 oz can tomato sauce or 4 8 oz cans
3/4 cup firmly packed dark brown sugar
1/3 cup fresh lemon juice
* double the sauce to have extra to freeze or serve with. I always like to have extra ready since I’m a saucy gal. Also, no one wants dry meatballs.

In a large pot on the stove, steam the cabbage pieces (covered) in a few inches of water until tender. Check after 20 minutes to gauge. When ready remove the cabbage and drain the water. Set cabbage aside to let the pot cool.

Combine the meat, eggs, chopped, onion, seasonings, and uncooked rice to form meatballs.

Coat the bottom of the pot with the oil and put the cabbage back in the pot, distributing in a fairly even layer. Add the sliced onions. Place the meatballs atop the cabbage and onions.

Make the sauce in a large bowl, mixing the tomato sauce, sugar, and lemon juice. Whisk to combine. Pour the sauce over the meatballs and cabbage, cover pot, bring to a boil on medium high, then lower to a steady but gentle simmer (I do this on low). Simmer for 45 minutes to an hour until the meatballs are cooked through and the cabbage and onions are soft and saucy. Serve over white rice if desired.

Slow-Baked Beans With Kale

I love this New York Times recipe! As Rosh Hashanah and the Jewish holidays fast approach, it’s time to get out the Dutch ovens and revisit heartier, seasonal fare that evokes that warm feeling of culinary time and loving effort. I love nothing more than cooking for family and friends for the holidays. Having my children experience the smells, sights, sounds, and tastes of holidays is so important to me. I love seeing them recognize my joy in creating a warm and special atmosphere for them and our guests. The scent of slow cooking is like a giant hug, and this vegetarian dish is a great way to include everyone in said hug. Wishing everyone a Shana Tovah, which means a good, sweet new year. May it be full of joy, health, blessings, peace, and loving what is.

Ingredients

Yield: 6 servings

• 1bunch kale, stemmed and washed in two changes of water

• 3tablespoons extra virgin olive oil

• 1medium onion, chopped

• 1carrot, chopped

• 1rib celery, chopped

• 4garlic cloves, minced

• 1⅔cups white beans (¾ pound) or dried lima beans, picked over and soaked for at least four hours and drained

• 16-ounce can tomato paste, dissolved in 1 cup water

• 3cups additional water

• A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

• 1teaspoon herbes de Provence

• Salt

• a generous amount of freshly ground pepper

• ½cup bread crumbs

Step 1

Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).

Step 2

Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.

Step 3

Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.

Step 4

Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

Fire Poppers

Yummmmmmm! These are my son’s absolute favorite chicken nuggets. We always bought them from a local restaurant, and I felt like taking a crack at homemade. Fire poppers are crispy chicken nuggets fried then coated and baked in a sweet, hot sauce. This doesn’t take long at all and is a terrific weeknight dinner or game day Nosh. This recipe makes about 2 dozen poppers. 

Ingredients: 
A pack of white meat chicken tenders, nuggets, or white meat chicken skewers, simply slide the nuggets off the skewers. 
4 beaten eggs 
2 cups all purpose flour 
Pack of plain panko bread crumbs, or 3 cups 
2 tsp salt, 1 tsp pepper 
2 tsp each paprika, garlic powder, onion powder (you can always sprinkle in and adjust seasonings to taste, which is what I do. I guesstimated the measurements) 
1/2 cup each honey, white sugar, packed dark brown sugar 
1/3 cup Frank’s Red Hot sauce or your favorite hot cayenne pepper sauce 
Canola or vegetable oil 

To make: 
Turn on oven to 350. 
Prepare a large frying pan with a generous amount of oil, about an inch up the pan. Turn on heat to medium to heat up the oil. It needs to be very hot for frying to achieve the golden brown crispy coating. 
Prepare the beaten eggs in one bowl, the flour in another, and the crumbs in another. Season the crumbs with the salt, pepper, paprika, onion powder, or garlic powder. Mix well. 
Dip each chicken nugget in flour then gently shake off the excess. Then dip well in the egg followed by the crumbs, turning over to coat thoroughly. Using two spoons (I like one slotted) fry the coated nuggets in batches until crispy and golden brown all over. Place in an aluminum pan. When you are done frying mix the honey, sugars, and hot sauce in a medium bowl. Pour the sauce mixture over the nuggets, using a spatula to gently yet throughly coat. Cover tightly with foil and bake for 15 minutes. Enjoy! 

Takeout Flatbread 2 Ways

This hack is a reliable family favorite of ours. It’s a great way to turn extra restaurant takeout flatbread into a meal. If you’re anything like me and order food for 8 when it’s just you, the restaurant will likely send you extra bread. My boys love the fresh, round flatbread from our local Greek restaurant. I freeze them and take them out as needed to make pizza for one son and Syrian lachmajin (seasoned ground beef simmered in a sweet tomato sauce atop bread or pastry) for my older, meat loving son. Lachmajin is typically served in mini size alongside a variety of other traditional appetizers, called mezze. I’m a Jew of Ashkenaz descent and I love Syrian and Sephardic foods of all kinds. An authentic Syrian cook might weep at my version of lachmajin, but I based it off of actual recipes I’ve used in the past and my son likes it. This is an easy recipe that you can whip up start to finish in about 30 minutes, making it a great last minute dinner or after school snack.

Hack 1: Pizza

You don’t need me for this one. Simply top each flatbread with the sauce, cheeses, and toppings of your choice and bake on 375 until desired doneness. Kids will be thrilled with homemade pizza, especially if they can assemble it themselves.

Hack 2: Lachmajin

Ingredients for 3, each about 10 inches round:
3 flatbreads
1 lb ground beef
A cup tomato sauce
2 generous tbsp apricot jam
1 generous tbsp tomato paste
1 egg lightly beaten
1 tsp salt, scant 1/2 tsp ground pepper
1 1/4 tsp of Ras el Hanout spice (a spice blend common in Sephardic cooking) or similar spice mixture.

Put the oven to 375. Spray a baking sheet or large pan and set aside. Heat a medium pot with a couple tbsp of oil and brown the ground beef. Drain most of the fat. Add all the ingredients EXCEPT the egg. Mix to combine and bring to an active simmer, simmering for about 10 to 12 minutes until the mixture thickens. Stir every couple of minutes, adjust jam and seasonings to taste if necessary. Brush each flatbread with some beaten egg wash while the meat simmers, leaving a 1/2 to 1 inch border. When the meat has thickened enough, turn off heat and let cool for a couple minutes. Generously spoon some meat mixture onto each flatbread, using the back of the spoon to gently press down to distribute, leaving that same inch ish border for holding. Bake in middle oven rack for about 20 minutes until the edges are golden brown and the meat topping is kinda set. Let it settle for a few minutes before slicing into large wedges to serve, either with a pizza cutter or very sharp knife. Can serve with chummus.

Summer Salad Bowl

My favorite thing about this lunch or dinner bowl is that each component has multiple uses. I have served this all combined but I decided to make use of the colors and textures by giving them each some space:). Roasted tomatoes have so many delicious uses; make extra to keep on hand in the fridge for pasta, bruschetta, atop polenta, or as a fresh sauce for grilled chicken, fish, or any kind of burger. These tomatoes are from my garden, which makes me happy. The sautéed corn is great on its own as a fresh summer side. I was eating it out of the pan. Faro and arugula are staples in our kitchen, and I quickly toasted some slivered almonds to add some crunch. Add your favorite grilled protein, tofu, or even a poached egg on top of this beautiful, healthy, bowl. I love taking advantage of what each season has to offer, and summer is especially wonderful in what it gives us to work with. Who doesn’t love receiving a beautifully put together bowl of colorful, fresh, seasonal ingredients?

You’ll need:
A package of faro cooked to directions. Save extra for other uses, you’ll need 1/3 cup per person in each bowl.
3 cups loose corn kernels
3 cups cherry tomatoes
5 large cloves garlic sliced lengthwise
A packed cup of arugula or baby spinach leaves per bowl
Good quality olive oil
Fresh lemons to squeeze
Salt, pepper
1 to 2 tsp optional chili pepper oil if you wish to sauté your corn in it for a lil kick
A cup of slivered almonds, toasted on med low in a dry skillet

Oven to 400 to bake or roast setting. Place the tomatoes in a pan with the halved garlic. Drizzle generously with olive oil and sprinkle with salt and pepper and toss to combine. Cook about 45 minutes until very tender and they’ve begun to brown, I like mine pretty well done. Cook the faro while the tomatoes are in the oven. Heat a large pan with 2 tbsp olive oil and the tsp of chili oil if desired. Sauté the corn for about 7 minutes until they are cooked and flavorful but still have a bit of a bite. We don’t want soft, mushy corn. Sprinkle a bit of salt and pepper on the corn during the last couple minutes of cooking.
When each component is ready and slightly cooled, dress your greens of choice with a light drizzle of olive oil and fresh lemon. You can certainly use a light vinaigrette but I suggest keeping it simple since their are enough beautiful, fresh flavors present. Arrange the greens in each bowl and create sections of faro, corn, and tomatoes. Top with some toasted almonds in the middle.

Peachy Keen

Welcome to one of NYC’s best new restaurants, Peachy Keen. I love everything about this place: it’s bright 70’s decor, classic American menu with a sexy twist, their fabulous cocktails and mock tails, and live DJ events. Oh, and they regularly host Drag Brunch Sunday (they had me at Hanukah Lewinsky, check her out). Though I caught the tail end of the 70’s having been born in 1978, I deeply love that decade: the fashion, music, pop culture, and overall mood. The 70’s were a very special time in American history and culture, and this new hot spot will really take you back. The food is delicious and the atmosphere is a blast. I’m all about trying new, cool places and this unique establishment was a major jolt of fun. Who doesn’t love a good trip down memory lane? I’m thinking this will definitely be my next ladies night destination. Cuz this is ladies night and the feeling’s right, this is ladies night, oh what a night!

Smashed Potatoes & Herb Lemon Dip

I freaking love potatoes. This is one of the best recipes I ever pulled together using what I had on hand in my garden and pantry. These crispy yet tender potatoes taste like thick cut fries. I had to force myself out of the kitchen so I wouldn’t eat all of them. The dipping sauce makes an excellent marinade for grilled beef, chicken, or fish. Make extra to store in fridge for this purpose, it’s perfect for summer grilling.

Ingredients for potatoes:

2 lbs baby red or yellow potatoes
Olive oil
Salt, pepper, onion powder, garlic, powder, smoked paprika. After the salt and pepper the rest of the seasonings are optional. Totally cool to keep it simple with just the S&P.

Herb Lemon Dipping Sauce:
2 cups fresh mixed herbs of your choice. I used rosemary, parsley, basil, and oregano.
3 large cloves fresh garlic
1/2 cup olive or avocado oil
3 tbsp fresh lemon juice
3/4 salt, 1/2 tsp pepper

Heat oven to 450. Prepare a rimmed baking sheet with parchment paper and set aside.
Place the potatoes in a large pot and cover with water. Cover, bring to a boil, and reduce heat to medium high. Boil for about 20 minutes until fork tender. Remove potatoes and place in a large bowl or deep aluminum pan. Drizzle generously with olive oil and sprinkle with salt, pepper, and the seasonings of your choice. Use a spatula to gently but thoroughly coat the potatoes. On a cutting board, using the flat bottom of a glass, carefully press down on each potato until 1/2 inch thick. Do this while the potatoes are still hot so they’re workable. Place on the baking sheet. I lightly sprayed mine with avocado oil spray. Bake in middle rack for 27 to 30 minutes until crispy and edges are golden brown. Move to top rack if you need it crispier (I did, every oven is different). We want a crisp outside with a tender inside.

Make sauce while baking. Mix all ingredients in a food processor until smooth. Adjust oil and seasonings to achieve a desired, smooth consistency that’s right for dipping or drizzling. Serve immediately and enjoy!

Lettuce Cup Summer Salad

This is a stupid name for this recipe, but I couldn’t think of anything more clever or succinct. Sometimes it simply is what it is, am I right?

These little lettuce cupped salads are simple, refreshing, and are a nice way to serve salad in a lil composed way. This is not a pass around finger food; it will be a disaster to eat while standing up. Another tip is to double up on the lettuce leaves for extra hold, and to assemble this right before serving to prevent the radish from bleeding color. This also keeps the lettuce from getting limp. I love a fresh lettuce wrap and my friends loved this at a recent brunch I hosted for a special birthday. It’s like a mini salad wrap.


Ingredients:
A head or two of Boston lettuce, leaves kept intact (use only the leaves that have somewhat of a cupped shape)
2 Persian cucumbers diced
3/4 cup radishes sliced in semi circles
A can of white beans drained
1/2 cup chopped dill or parsley

1/4 cup each olive oil and lemon juice
1/2 salt, 1/4 pepper
1 tbsp white wine vinegar
(This is my go to vinaigrette, use your favorite)

Combine all the salad ingredients. Mix the dressing by whisking and pour over the salad. Choose the lettuce leaves that have a cupped shape and spoon some salad into the middle, leaving room to fold over the sides. Have cute napkins on hand for worth it drips.