Craving a simple summer salad for dinner? Try this Grilled Chicken Salad One-Pot Meal with a zesty Homemade Dressing. There is no need for side dishes, so you can get into and out of the kitchen quickly!
Read MoreIn a lunchtime crunch with your Zoom-schooled kids? Make them a smoked salmon Wasa tartine. It’s a quick and easy meal that contains Wasa crackers, wild Alaskan smoked salmon, avocado, tomatoes, parsley, red onion and almond cheese.
Read MoreThis vegan spinach dip is a blend of spinach, cashews and Texas sweet onions. The cheese flavor comes from the nutritional yeast and a host of other delectable flavorings, blended together to cheesy perfection.
Read MoreThe combination of ingredients in this raw vegan no-bake cheesecake gives the filling a very cheesecake-like flavor, and the crust feels very close to an authentic graham cracker texture and flavor.
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Mizuna is a Japanese mustard green with serrated leaves that resemble dandelion greens. Its flavor is tangy and slightly bitter. Mizuna is nutrient dense with lots of vitamins A, C and K, folate and iron. The leaves are often used in salad mixes like mesclun and spring mix.
Its bitterness yet slight unfamiliarity to most people make it a thematic addition to the Passover Seder meal. Although halachically it cannot be substituted for romaine lettuce on the Seder plate, it can be served at the Seder meal in raw form.
Mizuna can also be made into a (dairy) pesto to serve with breakfast. This mizuna pesto recipe is very tasty and so simple to whip up:
3-4 cups mizuna leaves, washed and dried, and include leaves and stem
2/3 cup nuts (roasted 5 min in the oven)
1/2 cup parmesan cheese
3 Tbsp fresh-squeezed lemon juice
1 Tbsp lemon zest
2/3 cup olive oil
3 or 4 garlic cloves
Salt and pepper to taste
Throw the mizuna into a food processor.
On a baking rack lined with parchment paper, roast the nuts for 5 minutes in the oven.
Add the roasted nuts, then the rest of the ingredients.
Run the food processor on high for 30 seconds or until the ingredients are completely processed.
That’s all there is to it! This pesto goes well on matzo – or even on its own as a side dish.
Chag kasher v'sameach.
This week, I am featuring healthy, home-cooked meals that can be prepared quickly and efficiently, from easy-to-source ingredients.
One of the most challenging aspects about parenting is feeding your family meals that are delicious and nutritiously nourishing, while also being quick. That means no refined white flour pasta, preservative-laden sauces or packaged side dishes. That would be the easy way out.
Eating clean often takes time, planning and lots of made-from-scratch ingredients. But it need not be a burden if your kitchen and pantry are prepared and stocked, ahead of time, for the most common vegetables and other essentials.
I am reminded of a quote by Louis Pasteur:
“Chance favors the prepared mind.”
This works in cooking as well as in business or personal matters.
My kids have come to expect restaurant-style cooking every night. But sometime the wife needs a break. Here’s a meal that she prepared in about 10 minutes. It was a hit, too!
Canned wild salmon with mayonnaise, paprika and chopped yellow onion
Romaine lettuce and chopped red onion with olive oil and vinegar
Sliced candy stripe beets (we almost always have some steamed beets on hand)
Watermelon radish slices (this one is a favorite of our 7-year-old)
We purchased the wild salmon, organic olive oil and organic apple cider vinegar from Costco (all Kirkland). Everything else was purchased at the Larchmont Village farmer’s market in Los Angeles, from vendors including Underwood Farms and Sunrise Farms.
What are some quick and healthy meals that you’ve prepared for your family lately? Where did you buy the raw materials?
Try this baked and breaded branzino fish recipe. It makes an excellent appetizer on warm summer nights when you want to avoid adding more heat to an already-hot kitchen.
How do you prepare for Yom Kippur and Tisha B’Av – and what foods should your pre-fast meal consist of? The more thoroughly that you prepare, the better you will feel during and after the fast itself.
Kosher food can be both tasty and nutritious. It need not be filled with cheap refined carbs, sugar, salt, preservatives or filler. The purpose of Consciously Kosher is to teach people how to eat a kosher diet rich in nutritious, predominantly unprocessed whole foods. The recipes and meal hacks are simple and quick, to accommodate parents juggling careers and multiple kids.
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Consciously Kosher © 2023 Michael Tanenbaum
Salmon ceviche is the perfect dinner appetizer for warm summer nights during the Nine Days before the fast of Tisha B'Av. It does not involve cooking. Here's how to make it.