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A Unique Kosher for Passover Menu with @NicolesKitchen

By on April 7, 2015

Shaved Brussel Sprout & Shallot Salad In Endive Boats 

nicolepassoverPreparation time: 15 minutes
Appetizer: Serves 4- 6 people
-5 cups shaved ra w brussel sprouts
-1 cup slivered almonds
– 2 endives sliced thinly & 3 endives used as endive cups
-1 red bell pepper chopped
-1/3 cup basil chiffonade
-1/3 cup mint chiffonade
-4 tbsp finely chopped shallots
-1/2 tsp sea salt
-1/2 tsp black pepper
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1/2 cup olive oil
-1/2 cup balsamic vinegar
Step 1: In a bowl combine, shaved brussels sprouts, slivered almonds, chopped red bell peppers, basil, mint, & shallots.
Step 2: In a separate bowl whisk together olive oil, balsamic vinegar, sea salt, black pepper, garlic, and onion powder .
Step 3: Mix balsamic vinaigrette dressing into shaved brussels sprout salad & pour a tablespoon of brussel sprout salad into each endive leaf & enjoy!

Yellow Zucchini Bruschetta Pasta 

Preparation time: 10 minutesnicolepic
Cook time: 15 minutes
Main course: serves 4-6 people
– 7 yellow zucchini’s
– 2 cloves chopped garlic
– 1 1/2 cup cherry tomatoes cut in halves
– 1/3 cup chopped basil
– 1/3 cup grape seed oil
–  Juice of half a lemon
– 1/2 tsp sea salt
-1/2 tsp black pepper
-3/4 cup shredded mozzarella cheese
Step 1: Use a vegetable spiralizer to make zoodles ( zucchini noodles) out of yellow zucchini
Step 2: In a large sauce sauce pan, heat oil, lemon juice, and chopped garlic on medium heat for 3 minutes. Then add cherry tomato halves and sauté for another 2 minutes.
Step 3: Add yellow zucchini noodles, salt, & pepper to sauce pan and cook down for another 5 minutes. Then add basil chiffonade and shredded mozzarella over zucchini noodles and let it simmer for an additional 5 minutes! Serve warm!

Baklava Stuffed Pears  nicole kforp

Preparation time: 10 minutes
Bake time: 40 minutes
Dessert: Serves 4-6 people
Preheat oven at 400 degrees
-4 ripe pears cut in halves ( 8 halves)
-1/3 cup brown sugar
– 1/2 cup grapeseed oil
-1/3 cup ground hazelnuts
-1/3 cup ground walnuts
-2/3 cup ground pistachios, divided
-3 tsp rosewater
-1/2 tsp cinnamon
-1/2 tsp cardamom
– grape-seed oil spray
Step 1: Take an 8 by 8 inch Pyrex and evenly spray with grape-seed oil
Step 2: Take pear halves, and use a melon ball scooper to take out 1 tablespoon of the middle of the pear, make sure not to scoop the entire middle out, just enough space to stuff the pear halves. Then lightly spray your pears to ensure it will not burn while baking.
Step 3: In a bowl combine, grapeseed oil, brown sugar, rose water, cinnamon, cardamom, ground walnuts, hazelnuts, and pistachios  … Mix all ingredients together it should look like a wet nutty paste.
Step 4: Scoop 1 tablespoon of your baklava nut paste into the middle of each pear halve
Step 5: Bake baklava stuffed pears for 40 minutes at 350 degrees!
Step 6: When ready to serve, sprinkle remaining ground pistachios on-top of the baklava stuffed pears & enjoy!nicole

About Nicole Dayani

Nicole Leah Dayani is a​​ self-taught che​​f​ and ​​recent graduate of UCLA​ with her B.A in Sociology,​ currently working in real estate. Nicole has a deep passion for reinventing traditional Persian cuisine as a way of connecting to her Persian heritage​. She believes that ​both the kitchen and the dinner table are Mecca’s of the home, where stories, laughter and joy, emanate togetherness. The inspiration behind ​her passion for cooking and ​food creativity are ​her mother and her grandmother. From the ways they meticulously choose produce, to the way they gracefully place food on the table, benevolence is present with every bite. ​Her purpose here is to share ​her foodie creations with all of you, so please come along and join ​her​ journey @NicolesKitchen on Instagram