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Your 5776 Rosh Hashana Menu by @NicolesKitchen

By on September 8, 2015

Fennel and Cabbage Dill Salad Topped With Crispy Leeks In A Mustard Dressing

Ingredients for salad:
-1 head white cabbage thinly sliced
– 1 bulb fennel thinly sliced
– 1 cup fresh chopped dill
-3 mangos, peeled, cut into thin slices
-1 leek chopped thinly ( about a cup and a half)
-4 tsp vegetable oil
Dressing:
-Juice of 1 lemon
– 2 tbsp Dijon mustard
-1 tbsp whole grain mustard seeds
-1 tsp fig jam
– 1/3 cup olive oil
– salt and pepper
Whisk all ingredients together
Step 1: In a bowl combine, thinly sliced white cabbage, fennel, and dill.
Step 2: Heat a medium sized sauté pan with 4 tsp vegetable oil, then place sliced leek on pan, fry for 5 minutes until light brown and semi crispy.
Step 3: Toss dressing with cabbage, dill, & fennel.
Step 4: Place mango slices around the edges of serving dish, pour tossed salad in the middle of your dish, & garnish with crispy leeks on top!

Crustless Zucchini Pie With Onion Jam and Lemon Tahini Dressing

Preheat oven to 400 degrees

 image2Ingredients:
-5 zucchinis cut in 1/2 cm slices, length wise
-1 red onion, cut in slices
-3 tsp vegetable oil
-1 tsp paprika
-1 tsp pepper
-1/2 tsp salt
-1/2 tsp turmeric
-3/4 cup tomato sauce
-juice of half a lemon
-5 tsp tahini
– 3 tsp olive oil
– vegetable oil spray
-1 egg
-1 round 10 inch pie baking sheet
– sauté pan
Step 1: Spray baking sheet with vegetable oil spray, then place zucchini slices on your round baking sheet, each slice sitting half way over another slice. Then spray vegetable oil over zucchini slices. Evenly coat zucchini slices with salt, pepper, and paprika. Place it in the oven for 25 minutes at 400 degrees.
Step 2: Meanwhile, preheat a sauté pan with 3 teaspoons of vegetable oil on medium heat for two minutes. Then place onions on pan with turmeric. Sauté for 10 minutes, then add tomato sauce. Let flavors cook together for an additional 10 minutes on low.
Step 3: Once zucchini has baked for 25 minutes. Whisk egg, and pour over zucchini slices, this will bind zucchini slices together. Bake for an additional 15 minutes at 350 degrees.
Step 4: In a separate bowl whisk together tahini, olive oil, and lemon juice.
Step 5: Once zucchini has baked, pour onion jam over final dish, and drizzle lemon tahini on top!

Branzino With Roasted Yellow Tomatoes & Red Onions and Basil Pepper Garlic Dressing

Preheat oven to 400 degrees
image1Ingredients:
-4 Branzino’s, Butterflied, skin on
-1 cup yellow cherry tomatoes cut in halves
-2 red onions cut into slices
-3 tsp vegetable oil
-salt, pepper
Basil pepper garlic dressing
-6 cloves garlic chopped finely
-1/2 cup basil chopped finely
-1/3 cup red peppers chopped finely
-1/2 cup olive oil
-3 tsp rice wine vinegar
– 2 tsp mint chopped finely
-salt, pepper
Directions
Step 1: Place sliced yellow cherry tomatoes and sliced red onions in a bowl, lightly toss with vegetable oil, salt, and pepper. Then place on large baking sheet and bake for 15 minutes.
Step 2: Basil pepper garlic dressing: In a bowl combine chopped basil, mint, garlic, rice wine vinegar, olive oil, salt, pepper. Place in the fridge for 30 minutes for flavors to marry together.
Step 3: Open space on baking sheet and place Branzino filets a few inches away from each-other. Season Branzino with salt, pepper, and drizzle of vegetable oil over each. Bake in the oven at 350 degrees for 10-12 minutes. Branzino will look completely white and meaty.
Step 4: Right before serving, drizzle basil garlic pepper dressing over fish and roasted tomatoes and red onions.

Maple Syrup & Honey Apple Cardamom Nut Crumble

Preheat oven to 400 degrees image3
Ingredients for apple filling:
-6 apples, peeled, and cut into half moon slices
-3 tbsp maple syrup
-2 tbsp honey
-3 tbsp butter
– 3 tbsp sugar
-1/2 tsp cinnamon
 -sauté pan
Step 1: Heat sauté pan with butter on medium heat for 3 minutes, then add apples, honey, maple syrup, sugar, & cinnamon. Sauté for 12 minutes on medium, allowing apples to caramelize. Make sure to stir every 3 minutes, apples burn easily. Set aside.
Nut crumble
Ingredients:
– 1 cup oats
– 1/3 cup chopped pistachios
-1/3 cup pumpkin seeds
-1/3 cup chopped walnuts
-1 stick butter
-2 tsp brown sugar
-1/2 tsp cinnamon
-1/3 tsp cardamom
-2 tbsp vanilla extract
Step 1: Place butter in the microwave for 30 seconds, until melted
Step 2: In a bowl, mix oats, pistachios, pumpkin seeds, walnuts, brown sugar, cinnamon, cardamom, vanilla extract, and butter. Texture will look like wet sand.
Assembling:
Lightly oil an 8 by 12 pirex. Lay caramelized apple slices side by side. Then evenly sprinkle nut crumble over apples. Bake at 350 degrees for 30 minutes. Serve with ice cream. Enjoy!

 

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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