Vinegar to bring out the flavors in anything you’re cooking, but especially soups and stews.
Homemade Pizza or Baguettes
On challah-baking days, I often make a whole-grain dough as well, which I use for thin-crust pizza. I top it with salatim from the previous Shabbat: matbucha, olives, fried eggplant, sauteed onion, plus flaked tuna and/or anchovies. Or I make the dough into baguettes, which can be slathered with the same ingredients for a yummy sandwich.
—Barbara Bensoussan
What’s your ideal method for roasting simple vegetables? Walk us through it, please!
I slice Japanese eggplant, zucchini, and red onion and lay everything out in a single row on a parchment-lined baking sheet. I spray it with a solid coat of olive oil spray and sprinkle with Mrs. Dash Garlic and Herb Seasoning Blend. I bake it for 15 minutes at 375°F, and sometimes I’ll add frozen cauliflower or broccoli florets and bake for another 10 minutes or so.
When the veggies are lightly browned, I take them out of the oven and drizzle with raw tahini. They disappear from the tray pretty quickly! Leftovers can be combined with leftover salmon for an easy lunch-on-the-go.
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