Feel-Good Breakfasts and Lunches

Recipes submitted by
Michal Frischman, Shana Halpert, Chaya Baila Lieber, Chanie Nayman, Rivki Rabinowitz, Hadas Stern, and Esti Vago

Veggie Variety

The Greenest, Briniest Salad

Dice 3 baby cucumbers, 2 stalks celery, and 1 small raw zucchini. Combine with 1/2 cup sliced olives, 2 Tbsp capers (optional), and 1/2–1 cup diced baby pickles. To make it a whole meal, add 3/4 cup cooked chickpeas and 1/2 cup cooked quinoa. Season with 1 Tbsp Dijon mustard, 1 Tbsp maple syrup, juice of 1 lemon, salt, and a drizzle of oil.

Saucy Zucchini

Sauté diced onion and zucchini. Add marinara sauce and shredded cheese, and mix until melted.

Cheesy Zucchini Fritters

Place 2 cups grated zucchini (about 2–3 medium) in a colander. Add salt and toss. Let sit for 10 minutes. Using a clean towel or cheesecloth, drain zucchini. Combine with 2 eggs, beaten; 4 scallions, chopped; 1/2 cup oats, or any flour; 1/2 cup mozzarella cheese; 2 Tbsp oil; 1 tsp cumin; 1 tsp dried oregano (optional); and 1 tsp dried dill (optional). Heat olive oil in a large skillet over medium heat. Scoop tablespoons of batter, flattening with spatula. Cook until bottoms are golden. Flip and cook another 2 minutes.