Zesty and so delicious! Serves 4 2 zucchinis 2 Tbsp olive oil 2 Tbsp balsamic vinegar 1 tsp garlic powder ½ tsp kosher salt ¼ tsp coarsely ground black pepper Rinse zucchinis and pat dry. Slice zucchinis into 1/4 inch (1/2 -cm) slices lengthwise. Place in a large bowl. Toss zucchini with olive oil, balsamic
The perfect end to Shabbos doesn’t have to be anything too heavy, but I do love a good pastry and coffee as the sky turns colors. These dense blueberry cookie bars, with its white chocolate glaze, are my type of perfect finish. I love them cold from the fridge, but feel free to serve them
This salad has all the crunch, a little spice, and a bright ginger profile to balance out the creamy peanut butter. Think it’s weird to put peanut butter in your salads? Don’t knock it until you try it. I can go at this one with a spoon. Serves 6 4 cucumbers, cut into matchsticks 1
Do you ever want to keep things traditional (think sushi salad, dill salmon, and sesame noodles) but also change it up? We aren’t veering too off course with this kani dish, but the rice noodle base and the wasabi-flavored dressing definitely give your Shalosh Seudos menu a slight upgrade. Easy to prep and even easier
We’ve all heard of the crispy rice trend, and by all means, use rice in this recipe if you so please. I will say though, that using farro keeps this salad a little more interesting with a subtle nuttiness and dense chew. This dish will fill you up without making you feel too heavy and
These blended strawberry cups are a luxurious fusion of Dubai-style chocolate-dipped strawberry cups and the vibrant freshness of an açaí bowl. These layered treats start with a base of blended strawberries topped with creamy milk chocolate. Soft cheesecake cubes are tucked inside for a decadent surprise, and they’re topped with a colorful crunch of chopped
