This incredibly simple broccoli slaw salad recipe was born from personal need. I needed a salad that can be stored in the fridge, one that’s easy and quick to toss together and that’s yummy.

When I first discovered broccoli slaw, it was an instant win. It has all the crunch of a slaw but not the bitter that cabbage has! But I needed an easy no-mayo dressing and more ways to dress it up. No recipes quite did the trick. So I pulled together what I had and came up with this fail-proof salad that I’ve served at so many parties and it’s always a hit!

I figured it’s about time to share my super easy crowd-pleasing broccoli slaw salad recipe.

And yes, it can be made Gluten Free, it’s Kosher, and it’s even Parve.

Toppings for this Broccoli Slaw Salad

One of the biggies for this one was what else to put into the salad. I decided to keep it simple – just broccoli slaw – plus some toppings. These are really easy to swap out, but they will very much serve as a “seasoning” and heavily influence the final flavor of your broccoli slaw.

Nut Toppings

Years ago, I tasted this incredible complex broccoli slaw at a relative’s house. I don’t remember the recipe other than it had (a million ingredients and) candied nuts and pistachios. With a child who is highly allergic to traces of pistachio, I decided to go for other nuts.

I use sliced or slivered toasted almonds to give it that nutty crunch. I also slightly crumble some candied pecans to add a sweet touch.

You can definitely go back to using pistachios. Cashews would also be fabulous here (Y is also seriously allergic to that). Really anything goes, but if you want to get a similar flavor balance, my best tip is to choose one option that is sweet and one that is a salty toasted option.

Nut Free Variations

Before Y outgrew his almond and pecan allergies, I may have used honey roasted peanuts, sunflower seeds, pumpkin seeds, and anything similar to get that earthy flavor.

If these don’t work for you, a popular option in broccoli slaw is toasted ramen noodles. For a sweet topping, you can use something like granola. Both of these would get soggier faster and less enjoyable leftover. You can also serve them on the side as a separate topper.

The craisins and variations

This broccoli slaw salad recipe is also very loosely inspired by a raw broccoli salad I used to make sometimes, that had in it cashews (before Y’s diagnosis) and craisins. I really wanted that sweet/tart bite and so I added some juiced up craisins.

What I usually do is take a good handful of dried cranberries and “juice” them up in advance by soaking them in hot water for about 15 minutes. This adds a bit more of a refreshing bite to the salad.

Alternatives to craisins can include other dried fruit (I’d imagine chopped dried apricot would be delicious), small bits of mango or berries, or anyththing else that’ll add those small bits of sweet/tart flavor throughout.

The Dressing for Broccoli Slaw Salad

While you may think of slaws as very full of sugary dressing, this one goes easier on it. In fact, it’s extremely lightly dressed. That’s part of the magic of it.

The no-mayo dressing I made

My husband (and much of his family) won’t touch mayo. So while the default dressing for a slaw like this might be creamy and full of mayo, mine isn’t!

In fact, it’s literally just a drizzle of this and a drizzle of that. I usually do a very light drizzle (a couple of tablespoons) of extra virgin olive oil, red wine vinegar, a drizzle of honey, and some seasoning. My go to salad seasoning is Trader Joe’s onion salt, but even just some salt, pepper, onion, and garlic powder will do the trick.

I don’t even bother to mix up a real dressing. I just lightly season the salad directly.

More options

Because of the different flavors – the slaw base, with the sweet crunchy nuts, the bursts of sweet-tart cranberries, and the earthy nuts, this salad really works best with a light dressing. You want the main ingredients to really shine in every bite. The best dressing is one that lightly seasons these flavors.

If you do go for a creamy dressing, go for one that’s lightly sweet, and pretty loose and wet. Don’t make it too thick.

Any vinaigrette with a lightly sweet touch can work. Trader Joe’s mango one would be fabulous. Just don’t overdo it! You don’t want those candied pecans swimming in the dressing.

More tips for making and serving Broccoli Slaw Salad

We’ve served this broccoli slaw recipe so many times – here are our favorite contexts and ways to serve it, along with some advance prep tips.

What can you serve broccoli slaw with?

I find that the broccoli slaw works well with meals with a solid protein. We’ve served it right next to a large salmon side platter. It’s also great for barbecues where you want a bit of a lighter salad.

It’s delicious alongside rice, and I do choose it less when doing a pasta-heavy get-together.

How long will broccoli slaw last in the fridge?

Since it doesn’t have leafy greens, it can last well in the fridge. The only downside is that your nuts will lose their crunch. The broccoli will soften a bit and lose some of the crispiness. It can still be enjoyed for 3 days, but it’ll be “leftovers” – not at the ideal texture.

Since it takes literally 5 minutes to make this salad (no real measuring or chopping needed) I DO usually choose to just make it fresh. However, I love that it’s also a salad that allows me to use up the leftovers the next day.

If you really want to advance prep, you can juice up the craisins a day or two in advance, prepare the dressing separately in advance, and have everything ready to toss together fresh. You CAN mix the slaw with the dressing a day ahead but it’ll lose some of its crispiness.

Broccoli Slaw Salad Recipe

Here’s a written recipe – the recipe card printable follows right after.

Ingredients

• 1 bag (about 12 oz) broccoli slaw
• 1/2 cup toasted sliced or slivered almonds
• 1/2 cup candied pecans, lightly crushed into large chunks. I usually use Trader Joe’s.
• 1/2 cup craisins
• 1 T honey (I usually just drizzle it on without measuring – the measurement is for those of you who need it!)
• 2 T olive oil (same as above)
• 2 T red wine vinegar (same…)
• Salt to taste
• 1 t Trader Joe’s onion salt (or your favorite mild spice mix)

Process

1. In a heat-safe dish, cover your craisins with hot water and allow them to sit for 15 ish minutes. Drain them. This step is optional but adds some yummy juiciness to the craisins.

2. Dump your broccoli slaw into a large bowl.

3. Top with nuts and craisins.

4. Drizzle on olive oil, vinegar, honey, and seasoning.

5. Toss to combine. Enjoy!

If you loved this, you’ll definitely want to check out this incredible healthy vegetable kugel recipe too!

Yield: 10-12

Broccoli Slaw Salad

Prep Time: 5 minutes

Additional Time: 20 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This broccoli slaw salad recipe is my go-to for any family get together where I need a 5-minute salad that everyone loves! And bonus: it has no mayo - rather, it has a light vinegar dressing!

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Ingredients

• 1 bag (about 12 oz) broccoli slaw
• 1/2 cup toasted sliced or slivered almonds
• 1/2 cup candied pecans, lightly crushed into large chunks.
• 1/2 cup craisins
• 1 T honey (I usually just drizzle it on without measuring - the measurement is for those of you who need it!)
• 2 T olive oil (same as above)
• 2 T red wine vinegar (same...)
• Salt to taste
• 1 t Trader Joe's onion salt (or your favorite mild spice mix)

Instructions

1. In a heat-safe dish, cover your craisins with hot water and allow them to sit for 15 ish minutes. Drain them. This step is optional but adds some yummy juiciness to the craisins.
2. Dump your broccoli slaw into a large bowl.
3. Top with nuts and craisins.
4. Drizzle on olive oil, vinegar, honey, and seasoning.
5. Toss to combine. Enjoy!

Notes

If you're trying to make it nut free, add fresh granola and toasted ramen instead of the nuts. You can also swap out which nuts you use. This salad is best made fresh, to retain the crunch, but the leftovers will be yummy too. I usually soak the craisins in warm hot water for about 15 minutes first to plump them up, but that's optional.

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The post Easiest Party Crowd-Pleasing Broccoli Slaw Salad Recipe (no mayo!) appeared first on Jewish Moms & Crafters.

I hate mango. There, I said it. I don’t like mango sorbets, juices, or anything to mango-ey. And I won’t touch blueberries plain either.

But toss them together in a gorgeous and flavorful summery salad and I simply can’t get enough!

I first put this salad together for a relative’s barbecue and while it’s not quite on-theme, it’s such a refreshing change from all the salty foods we tend to eat at barbecues.

And it’s fabulous for picnics or any summery get-together too!

Switching up the mango and blueberry salad recipe

This recipe has blueberries, mango chunks, halved mandarin wedges, and candied pecans on a mix f spinach, butter lettuce, and arugula. I made a light vinaigrette with honey to go with it.

You can definitely switch things around for your preferences or dietary needs.

One thing I’ll note: this is a very fruity (and not low carb) salad, which might not work for everyone. While you can ditch some things, it’ll still be on the higher sugar end of salads.

Can you skip the nuts in mango and blueberry salad?

One of my kids is allergic to tree nuts, and while he’s outgrown some of them (including pecans) I’m always hesitant to put nuts in a salad.

However, a salad like this one really benefits from that candied crunch! There are definitely alternatives:

• Try adding homemade granola on top – super crispy granola would work best.
• For a crunch without necessarily adding sweet to an already sweet salad, you can use veggie sticks as a topper. Croutons can work as well, but with both of these you won’t quite get the same effect.
• You can also add crispy chickpeas or even sunflower seeds to get the nutty flavor (minus the sweet) in the salad.

Do you need to use these fruit?

I made this mango and blueberry salad recipe thinking what a fabulous combination that is, but you can absolutely switch it out:

• Blueberries – You can swap these for strawberries, or any sweet berry really.
• Mango – The closest swap for this would of course be cubed peaches or nectarines.
• Mandarin oranges – I really felt like this salad would benefit from the added citrus flavor! You CAN totally ditch this (the dressing does have some orange juice).

Using different greens

I was making this mango and blueberry salad for quite a crowd, so I used a package of spinach AND butter lettuce/arugula mix. However, you can really use any greens!

I’m not the biggest fan of Romaine in such a salad. You can definitely make it on baby arugula or spinach only, or using a Spring mix.

And finally, I did make the dressing for this salad, however you can really make any slightly sweet vinaigrette to go with it perfectly – so if you have a favorite dressing, go ahead and use it!

Mango and Blueberry Salad Recipe

A printable version of this is at the end of the post.

Ingredients

Salad components

• 1 Package fresh spinach
• 1 Package red butter lettuce and arugula
• 1 Pint blueberries, washed well
• 1 mango, diced
• 2-3 mandarin oranges, peeled and cut into half wedges
• A Package candied pecans

Dressing

• 2 oranges juiced (abut half a cup orange juice)
• Half cup Extra Virgin Olive Oil
• Quarter cup wine vinegar
• 2 Tablespoon honey
• 1 Tablespoon yellow mustard
• Salt to taste

Process

1. Place your greens in a large salad bowl.

2. Top with mango, blueberries, and mandarin oranges.

3. Break up candied pecans into large chunks and sprinkle on top.

4. Mix up dressing ingredients.

5. Pour on dressing and toss immediately before serving.

Yield: 20

Summer Fruit Green Salad

Prep Time: 15 minutes

Total Time: 15 minutes

This incredible green salad is loaded with summer fruit and crunchy, nutty goodness! It's pretty forgiving and you can switch it up. It's easy to make in large batches for a crowd, but definitely scale it down if you want!

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Ingredients

Salad components

Toggle ingredient group

• 1 Package fresh spinach
• 1 Package red butter lettuce and arugula
• 1 Pint blueberries, washed well
• 1 mango, diced
• 2-3 mandarin oranges, peeled and cut into half wedges
• A Package candied pecans, slightly crushed

Dressing

Toggle ingredient group

• 2 oranges juiced (abut half a cup orange juice)
• Half cup Extra Virgin Olive Oil
• Quarter cup wine vinegar
• 2 Tablespoon honey
• 1 Tablespoon yellow mustard
• Salt to taste

Instructions

1. Place your greens in a large salad bowl.
2. Top with mango, blueberries, and mandarin oranges.
3. Break up candied pecans and sprinkle on top.
4. Mix up dressing ingredients.
5. Pour on dressing and toss immediately before serving.

Notes

• This really does serve a crowd - halve the recipe if you want (you can still use a whole mango).
• The dressing makes a lot so feel free to store the other half.
• To make it nut free, switch the candied pecans for crunchy granola, or any other salad crunch.
• Any of these fruit can really be switched out. Use strawberries instead of blueberries, peach instead of mango, and any other sweet citrus works instead of the mandarin oranges.
• I used all fresh fruit - and that's kind of the point! You can get a similar flavor using freeze dried berries adn technically you can use defrosted and drained mango chunks if you don't like cutting mango.
• This salad BEGS for a light and slightly sweet vinaigrette, however you can switch this up and just use your favorite dressing.
• This salad has lots of fruit which gives it pretty high sugar content. I'm not a nutritionist and don't feel confident putting nutrition content here but I feel like I need to issue that warning for diabetics or anyone watching their carb intake. You can reduce it by using less fruit (such as halving the mango and blueberry and ditching the citrus), omitting the honey in the vinaigrette, and using salted nuts instead of sweet. The salted nuts have the added benefit of providing protein without adding more sugar.

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Please leave a comment on the blog or share a photo on Pinterest

I hope you enjoyed this delicious mango and blueberry salad recipe! Will you be making any modifications? Got any questions? Comment below!

The post Mango and Blueberry Salad Recipe – A Fruity Green Summer Salad appeared first on Jewish Moms & Crafters.

Rosh Hashanah is such an exciting time of renewal and hope for the future. We love to celebrate the new year with family, community, and of course a lot of great food! 

Did you know that there are specific foods that are said to be auspicious to eat on Rosh Hashanah? You can eat them plain or incorporate them into any type of creative, delicious dish.

Beets are among these customary foods. The Hebrew word for “beet,” selek, resembles the word meaning “to remove,” so we eat these as we pray for our adversaries to be removed. 

This one gets an extra Rosh Hashanah twist with the addition of pomegranate arils. They add a burst of fresh flavor that your family will love! But of course, you can omit them if they don’t.

Plus, a dash of honey in this roasted beet salad makes it even more Rosh Hashanah-ready.

Beets are a great addition to your holiday table as they are so healthy and also beautifully colored. We even featured a great recipe for pickled beets before Passover (you might want to skip that one for Rosh Hashanah, as some people have the custom to avoid sour vinegar flavors.)

Roasting is another delicious way to serve beets. This colorful salad features roasted beets and combines a mix of sweet and bold, savory flavors that will delight your palate (and your guests!) This refreshing side dish is sure to become a holiday favorite.

Serve this roasted beet salad on its own, or on a bed of greens – my favorite is baby arugula!

The orange zest adds fruity flavor, but you can omit it or replace it with juice if you don’t do zest. It will alter the flavor but it’ll still be delicious!

Ingredients

• 2 beets – scrubbed, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2-3 cloves garlic, crushed
• ½ teaspoon dried thyme
• ½ teaspoon orange zest
• 1 teaspoon honey
• 2 tbsp pomegranate arils
• 4-5 basil leaves, chopped
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

Preheat the oven to 425°F and line a baking sheet with foil.

Toss the beets with half of the olive oil and a pinch of salt.

Spread it in a single layer on the foil-lined baking sheet and roast the beets until they are fork tender, checking and tossing every 15 minutes. They should take about 30-40 minutes to become tender.

In a bowl, combine the rest of the olive oil with the balsamic vinegar, grated garlic, thyme, salt, pepper and orange zest and toss well with the roasted beets before serving.

Place in a serving dish and garnish before serving with pomegranate arils, chopped basil leaves and orange zest. We like it cold, but it can also be eaten room temperature.

Roasted Beet Salad with Pomegranate Arils

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Ingredients

• 2 beets – scrubbed, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2-3 cloves garlic, grated
• ½ teaspoon dried thyme
• ½ teaspoon orange zest
• 1 teaspoon honey
• 2 tbsp pomegranate arils
• 4-5 basil leaves, chopped
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Preheat the oven to 425°F and line a baking sheet with foil.
2. Toss the beets with half of the olive oil and a pinch of salt.
3. Spread it in a single layer on the foil-lined baking sheet and roast the beets until they are fork tender, checking and tossing every 15 minutes. They should take about 30-40 minutes to become tender.
4. In a bowl, combine the rest of the olive oil with the balsamic vinegar, grated garlic, thyme, salt, pepper and orange zest and toss well with the roasted beets before serving.
5. Place in a serving dish and garnish with pomegranate arils, chopped basil leaves and orange zest.

Did you make this recipe?

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The post Roasted Beet Salad with Pomegranate Arils appeared first on Jewish Moms & Crafters.

Tell the sweetened carrots to move over and make room for a crispy new friend at the table! With honey as a key ingredient, this is a perfect snack or side dish to prepare for Rosh Hashanah – or any time!.

But this one is based on high-protein chickpeas, so you’ll be adding some nutrition to your family’s diet, despite the honey.

Whether you want to win over a chickpea skeptic or if you’re just looking for something different to do with the beans you already like, this is the recipe you’ve been waiting for. Its unique blend of sweet and savory flavors will have everyone reaching for seconds.

Fortunately, it’s also really easy to make – it just needs a few ingredients that you likely already have and only takes a few minutes of prep time and about 15 minutes to cook.

We used an air fryer – the easiest, healthiest, and yummiest way to do it, but if you don’t have an air fryer you can definitely make these in the oven, too. It’ll just need a little more time and attention – I’ll include the directions below.

Oh, and before you start, make sure you have some extra cans of chickpeas in the pantry – this is a recipe you’ll want to make on repeat!

The honey roasted chickpeas recipe:

Ingredients

• 1 can (15 ounce) chickpeas – rinsed and drained 
• 2 tbsp olive oil 
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

1. Preheat the air fryer to 380°F. Set the timer for 15 minutes.

2. Pat the chickpeas dry with a paper towel.

3. In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.

4. Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.

5. Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes. 

6. Serve seasoned chickpeas at any temperature.

To adapt for oven preparation:

Preheat oven to 400°F.

After seasoning the chickpeas, spread them on a baking sheet (cover it with parchment paper first for easier cleanup)

Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

Your honey roasted chickpeas are ready to enjoy as a snack, salad topper, or side dish!

Yield: 4 servings

Easy and Delicious Honey Roasted Chickpeas

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 15 minutes

Print

Ingredients

• 1 can (15 ounce) chickpeas - rinsed and drained
• 2 tbsp olive oil
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

Preheat the air fryer to 380°F. Set the timer for 15 minutes.
Pat the chickpeas dry with a paper towel.
In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.
Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.
Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes.
Serve seasoned chickpeas at any temperature.

Notes

To adapt for oven preparation:
Preheat oven to 400°F.
After seasoning the chickpeas, spread them on a tray (I would cover the tray with parchment paper first for easier cleanup)
Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

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Garlic confit has become a Shabbat staple in our home, and guests always comment on it. We serve it nice and hot, buttery and savory, on Friday night. But it’s also delicious spread on Challah bread for Shabbat lunch!

My favorite way to make garlic confit? In the oven! It’s so easy, and I use oven-to-table glassware to cook, serve, and put away.

Two ways to make garlic confit in the oven

Slow roasted and soft garlic confit

The absolute best way to ensure a creamy, unsharp, garlicky flavor is to let it go low and slow, covered in the oven. It comes out just as it’s beginning to crisp up and brown on the edges.

So good!

But what if you love it caramelized, so that it literally gets stuck into your teeth and even has a touch of sweet to it?

Caramelized, browned garlic confit

If you plan to use it unsmashed as a bread topping or whole-clove mix-in this is the way to do it!

Simply roast it for a bit at 350, open, after it’s cooked! It’s such a low-key way to make an incredible dish that everyone will rave about!

The bottom cloves will still be on the softer end, so you’ll end up with a mix of consistencies, to please everyone. This is how I prefer to finish mine off.

You can also add anything that would be a good flavor fit to your garlic confit in the oven! Chiles, herbs, tomatoes, and even lemon slices all add to the incredible flavor. I’ve even tried this in mega size with eggplant cubes when I had one I needed to use up easily, and while I haven’t refined that recipe yet, it had a convincing start.

Ironically, adding chopped onion didn’t seem to add much. I may try it again with cocktail onions.

To make this garlic confit in the oven recipe extremely easy, I use pre-peeled garlic. Purchased from Costco in those big bags, it isn’t even pricier than purchasing heads!

What can this oven garlic confit be served with?

The garlic confit itself

We like to eat garlic confit with fresh Challah bread (or not fresh – but it’s much better fresh.)

When cooked right, it can mimic butter in consistency, and spread beautifully on anything you’d want butter on – with a strong garlic kick. In its basic form, you can simply eat it on any carrier.

Some more ideas for how to serve garlic confit:

• You can spread it on toast for instant garlic bread too.
• You can use it to top burgers or other meat sandwiches.
• Use an immersion blender to turn it into a liquid dressing component or dip
• If you want a milder garlic dip, mash up some garlic confit, and mix it into hummus, tahini, mayo, greek yogurt, or whatever floats your boat
• Use it in marinades or sauces
• Smash it onto roasted green beans or zucchini
• Mash and mix into mashed potatoes
• Add flavor to anything that would benefit from the enriched garlic flavor. Mix it into pasta or rice, use it as a topping for poultry or chicken.

In a nutshell: make garlic confit in the oven and you have an easy component that is a better form of garlic in a huge variety of dishes. Think of it like the garlic counterpart to sauteed onions – only it’s delicious as a simple spread too!

Yes you can use the oil in so many things!

When your garlic confit in the oven is ready, you can borrow the oil (leave some with the garlic, though) – or repurpose the leftovers. My friend taught me this trick and it’s absolutely the best!

You basically have olive oil that is heavily infused with garlic and can be added to so many dishes! Use it in anything that you’d use olive oil in, that would benefit from a savory garlicky flavor. Some examples:

• Salad dressings
• Mashed potatoes
• Pasta, rice
• Salmon
• Rubs and marinades for chicken, roasts, steaks…
• And, of course, a dipping oil for breads

Storing and preserving your garlic confit

How long can garlic confit last in the fridge?

Garlic confit is often misunderstood as a canned or shelf-stable food item. It is not, and it can carry a risk of botulism if not refrigerated properly.

It can be stored in the fridge for up to two weeks. I imagine that the oil would be the same, but as a non-food-scientist, I can’t tell you for sure.

If you have extras, I do recommend freezing it.

Can Garlic Confit be frozen?

Yes, this oven garlic confit recipe stores well in the freezer! That means that you can make it in bulk and freeze.

Because it’s so easy, I find that it just makes me more dishes. I only do this if I have more leftovers than I can use in two weeks, which rarely happens. I also plan to prepare a lot for after my baby is born.

The oil can be frozen in smaller amounts in condiment cups, or even ice cube trays. Make sure to label and double wrap to keep things fresh. You can do this with the confit itself too if you like to use it in smaller amounts.

The official recommendation for storing the frozen garlic and/or oil would be about two months.

Fail-proof Recipe for Garlic Confit in the Oven

Ingredients

• 4 heads of garlic (or about 1.5 cups pre-peeled cloves)
• 3/4 cup extra virgin olive oil (you can use other oils, but I personally like the flavor that EVOO adds)
• A sprinkle of salt on top
• Any other seasonings you’d like to add, such as fresh or dried herbs, pepper, etc.

You’ll also need an oven safe dish and foil to cover it with.

How to make it:

1. Place your cloves in an oven safe dish. Cover with the oil (it’s okay if cloves are sticking out a bit, just make sure that they’re all coated) Sprinkle on some salt and add anything else you’re making with it.

2. Cover. Bake at 250 for about two hours, or until your cloves are totally soft and golden.

3. Optional: If you like when the outside gets roasted and chewy, and even a bit caramelized, raise the oven temp to 350 for about 20 minutes. I recommend checking on it every few.

Oven Roasted Garlic Confit

Cook Time: 2 hours

Prep Time: 5 minutes

Total Time: 2 hours 5 minutes

Ready for a very basic recipe for garlic confit in the oven? Garlic confit has become a Shabbat staple in our home, and guests always comment on it. We serve it nice and hot, buttery and savory, on Friday night. But it's also delicious spread on Challah bread for Shabbat lunch!

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Ingredients

• 4 heads of garlic (or about 1.5 cups pre-peeled cloves)
• 3/4 cup extra virgin olive oil
• A sprinkle of salt on top
• Any other seasonings you'd like to add, such as fresh or dried herbs, pepper, etc.

Instructions

1. Place your cloves in an oven safe dish.

2. Cover with the oil and sprinkle on some salt and add anything else you're making with it.

2. Cover. Bake at 250 for about two hours, or until your cloves are totally soft and golden.

Notes

If you like when the outside is chewy, raise the temp to 350 for the last 20 minutes of cooking.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

What will you be serving your garlic confit with? Comment below!

The post Garlic Confit in the Oven Recipe appeared first on Jewish Moms & Crafters.

Whether you were looking for a new vegetable side recipe or even if you didn’t know you needed one, listen up because here’s one you really don’t want to miss: pickled beets are refreshing, different, and packed with vitamin goodness.

The quick pickled beets recipe is super quick and easy to make, and here’s the real bonus – the brine can be reused so you can make this recipe over and over without having to start from scratch each time!

Beets are not only beautiful and easy to enjoy, they are also a very rich source of antioxidants, potassium, manganese, and a number of B vitamins which are essential to brain health.

If you’ve never heard of pickled beets before, you’re not alone – they are not quite as common as their other pickled counterparts. But once you get a taste, you will find all kinds of ways and occasions to serve them.

They can be eaten on their own as a side dish for any meal, dolloped on breads or sandwiches as a relish, added to salads or wraps – whatever you choose, they will add a pop of color and flavor to your dish or meal. 

With some very minor tweaks that I’m about to share, this recipe is perfect to liven up your Passover menu (move over, potatoes!)

I like making recipes like this quick pickled beets recipe before along holiday, because they last a long time in the fridge and are a fun extra that can be pulled out for every meal. So, especially if you host a lot of different guests for each meal, and like to offer a good selection in case they don’t like something, this quick pickled beets recipe is that fabulous bonus.

The quick pickled beets recipe

Ingredients

• 2 beets, cooked and sliced
• 1 Red onion, sliced
• ½ cup cider vinegar (available in Kosher for Passover versions)
• ¼ cup water
• 1 tsp salt
• 1 tsp peppercorns, whole white/black
• ¼ cup sugar
• 3-4 cloves garlic
• 1 tsp fennel seed*
• ½ tsp chilli flakes

*Passover note: Fennel seed is kitniyot, which Ashkenazic Jews avoid on Passover. If you do not eat kitniyot on Passover, you can omit this ingredient or try substituting anise or licorice root for extra flavor.

You will also need a saucepan and glass jars.

What if you don’t have glass jars?

This recipe will be stored in the refrigerator, so you don’t need real canning and preserving jars. The jar your pickles or jam came in is fine once rinsed out well.

But if you still don’t have any glass jars, for this recipe you can also use glass food storage containers, ceramic, or food-quality stainless steel containers. Plastic is the last option because it can absorb acids, flavors, and colors. If you have high-quality food-grade plastic containers and you’re ok with the possibility of turning them pink, go ahead and pickle some beets!

Instructions

1. Combine beets, onions, and garlic in glass jars, leaving a little room in each jar to pour the liquid over them later.

2. In a saucepan, combine the vinegar, sugar, water, and salt. Cook on medium-high heat until all sugar has dissolved (this should take only a couple of minutes)

3. Add fennel seed, chili flakes and peppercorns. Simmer 3-5 minutes.

4. Pour the hot liquid over the beet mixture in the jars.

5. Store pickled beets in the refrigerator. They can stay fresh for several weeks, if you can manage not to eat them all first!

If you do finish them too soon, not to worry – you can reuse the same brine on a fresh batch of this quick pickled beets recipe! Just boil it up again and pour over the vegetables like you did the first time.

Quick Pickled Beets

Prep Time: 10 minutes

Cook Time: 7 minutes

Additional Time: 2 hours

Total Time: 2 hours 17 minutes

Make quick pickled beets as a fun extra side for Passover or any occasion. It's a fabulous, nutritious friedge staple to have handy any time of year!

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Ingredients

• 2 beets, cooked and sliced - you can use vacuum sealed beets to save time
• 1 Red onion, sliced
• ½ cup cider vinegar (available in Kosher for Passover versions)
• ¼ cup water
• 1 tsp salt
• 1 tsp peppercorns, whole white/black
• ¼ cup sugar
• 3-4 cloves garlic
• 1 tsp fennel seed (see notes for Passover use)
• ½ tsp chilli flakes

Instructions

1. Combine beets, onions, and garlic in glass jars, leaving a little room in each jar to pour the liquid over them later.
2. In a saucepan, combine the vinegar, sugar, water, and salt. Cook on medium-high heat until all sugar has dissolved (this should take only a couple of minutes)
3. Add fennel seed, chili flakes and peppercorns. Simmer 3-5 minutes.
4. Pour the hot liquid over the beet mixture in the jars.
5. Store pickled beets in the refrigerator. I recommend letting them sit for 2 or more hours before consuming.

Notes

• Passover note: Fennel seed is kitniyot, which Ashkenazic Jews avoid on Passover. If you do not eat kitniyot on Passover, you can omit this ingredient or try substituting anise or licorice root for extra flavor.
• You can reuse the same brine on a fresh batch! Just boil it up again and pour over the vegetables like you did the first time.
• They keep for a few weeks in the refrigerator.
• This recipe will be stored in the refrigerator, so you don’t need real canning and preserving jars. The jar your pickles or jam came in is fine once rinsed out well. But if you still don’t have any glass jars, for this recipe you can also use glass storage containers, ceramic, or food-quality stainless steel containers. Plastic is the last option because it can absorb acids, flavors, and colors. If you have high-quality food-grade plastic containers and you’re ok with the possibility of turning them pink, go ahead and pickle some beets!

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The post Quick Pickled Beets Recipe appeared first on Jewish Moms & Crafters.

This salad was created with Rosh Hashanah, the Jewish new year, in mind, but it’s fabulous for anyone looking to combine some delicious fruit with root veggies for a sweet salad.

If your approach to Rosh Hashanah menu planning is to try to fit as many simanim (symbolic foods) as possible into a simanim-based menu, this apple beet salad recipe is perfect for you! And it’s topped with pumpkin seeds, incorporating (loosely) another symbolic food: gourds.

When it comes to sweetness in “real” foods – that is, meals rather than desserts – it’s all a matter of personal preference. Rosh Hashanah is a time when we veer towards the sweeter end of things.

If you prefer something milder, I recommend turning the base into a more robust centerpiece salad by adding it to a bed of greens – romaine or mixed salad greens would be perfect.

The salad also has in it honey – making it a perfect “apples & honey dish”. You can use maple syrup for fall vibes, or omit it for a less sweet salad.

The pumpkin seeds (papitas) on the top add a slightly nutty flavor. They can be subbed for other seeds, almonds, or whatever your personal preference is.

I recommend preparing your Rosh Hashanah salad right before serving so that it retains its freshness. Roast beets in advance if you prefer. Slice the apples up to an hour before serving, but let it sit in the dressing right away so that it doesn’t turn brown.

Apple Beet Salad Recipe – Step by Step

Ingredients:

• 2 beets, roasted
• 2 cloves garlic, grated
• 2 apples
• 1 tbsp orange zest (substitute with 4 T orange juice if you don’t want to use zest – you’ll just have more of a dressing.
• 3 tbsp honey
• 1 tsp salt
• 1 tsp pepper
• 1 tablespoon roasted pumpkin seeds

Instructions:

1. Slice the apples and roasted beets into thinner wedges.

2. Add the orange zest, honey, garlic, salt and pepper to the wedges. Mix well.

3. Garnish with roasted and crushed pumpkin seeds.

Notes:

Zest can be substituted for orange juice at a ratio of 2 T juice for each teaspoon of zest. Since that’s a lot of juice for this recipe, I reduced the replacement a bit.

If using raw seeds, simply crisp them up for a few minutes on medium heat in a frying pan. Make sure to watch it closely.

If you want this to be a fuller salad, simply serve it on a bed of baby arugula, lettuce, or your favorite greens.

Apple Beet Salad Recipe with Pumpkin Seeds

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Ingredients

• 2 beets, roasted
• 2 cloves garlic, grated
• 2 apples
• 1 tbsp orange zest (substitute with 4 T orange juice if you don't want to use zest - you'll just have more of a dressing.
• 3 tbsp honey
• 1 tsp salt
• 1 tsp pepper
• 1 tablespoon roasted pumpkin seeds

Instructions

1. Slice the apples and roasted beets into thinner wedges.

2. Add the orange zest, honey, garlic, salt and pepper to the wedges. Mix well.

3. Garnish with roasted and crushed pumpkin seeds.

Notes

Zest can be substituted for orange juice at a ratio of 2 T juice for each teaspoon of zest. Since that's a lot of juice for this recipe, I reduced the replacement a bit.

If using raw seeds, simply crisp them up for a few minutes on medium heat in a frying pan. Make sure to watch it closely.

If you want this to be a fuller salad, simply serve it on a bed of baby arugula or your favorite greens.

Did you make this recipe?

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What will you be trying this apple beet salad recipe for? Comment below!

The post Apple Beet Salad Recipe with Pumpkin Seeds appeared first on Jewish Moms & Crafters.

When I plan a simanim-based Rosh Hashanah menu, it’s always a win to have more open-ended options to put on the table. What if you can have one dish that can upgrade many?

Pomegranate relish is just that! Just like any other relish you might make, it can be served alongside many different types of dishes for a serious upgrade.

This particular pomegranate relish uses pomegranate molasses as a sweetener to make it even more festive. It’s a forgiving recipe.

It’s got some heat thanks to jalapeno. It won’t be too hot if you remove the seeds. And you can reduce it even further by putting less. And while jalapeno adds a depth of flavor that is fabulous in this pomegranate relish, you can definitely omit it.

What can pomegranate relish be served with?

Treat it like a pickle, that can be served alongside hearty meat dishes or added to salads!

Here is a list of cool things to add the pomegranate relish to:

• Combine with beets and arugula for a delicious simanim salad
• Serve it alongside a roast
• Plate sweet chicken drumsticks alongside pomegranate relish
• Toss it onto any leafy salad
• Add it to a charcuterie board for a really easy and Rosh Hashanah-focused dish.

Ingredients:

• Seeds of two pomegranates (or about two cups)
• 1 jalapeno, seeds removed, and minced
• 1/3 cup extra virgin olive oil
• 1 tablespoon pomegranate molasses, either homemade or purchased(you can use honey instead)
• 1 T lemon juice or mild vinegar (such as red wine vinegar)
• 1 T orange juice
• 2 T cilantro, finely chopped
• 2 T parsley, finely chopped (you can double the parsley if you don’t like the flavor of cilantro)
• Salt and pepper to taste

Instructions:

1. Place your pomegranate seeds and finely chopped jalapeno in a bowl. I recommend Pyrex bowls with lids to store and serve.

2. Combine the juice, olive oil, molasses, and seasoning. Pour it over the pomegranate and jalapeno.

3. Mix in your chopped herbs. You can do this in advance but it’ll be best if added right before serving. I like to prepare it in a snack size bag and store it in the same dish, then pour it on right before I serve it.

Notes:

Refrigerate up to 3 days for optimal freshness. I recommend making it a little (at least half hour or so) in advance so that the flavors can blend, especially with the jalapeno. You can omit the jalapeno if you’re averse to anything hot, but it definitely adds a twist!

If the oil solidifies when refrigerated, remove to room temperature for a bit before serving.

What will you be serving this pomegranate relish with? Comment below!

Pomegranate Relish

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Ingredients

• Seeds of two pomegranates (or about two cups)
• 1 jalapeno, seeds removed, and minced
• 1/3 cup extra virgin olive oil
• 1 tablespoon pomegranate molasses
• (you can use honey instead)
• 1 T lemon juice or mild vinegar (such as red wine vinegar)
• 1 T orange juice
• 2 T cilantro, finely chopped
• 2 T parsley, finely chopped (you can double the parsley if you don't like the flavor of Cilantro)
• Salt and pepper to taste

Instructions

1. Place your pomegranate seeds and finely chopped jalapeno in a bowl. I recommend Pyrex bowls with lids to store and serve.

2. Combine the juice, olive oil, molasses, and seasoning. Pour it over the pomegranate and jalapeno.

3. Mix in your chopped herbs. You can do this in advance but it'll be best if added right before serving. I like to prepare it in a snack size bag and store it in the same dish, then pour it on right before I serve it.

Notes

Refrigerate up to 3 days for optimal freshness. I recommend making it a little (at least half hour or so) in advance so that the flavors can blend, especially with the jalapeno. You can omit the jalapeno if you're averse to anything hot, but it definitely adds a twist!

If the oil solidifies when refrigerated, remove to room temperature for a bit before serving.

Serve alongside a roast, as a "pickle", toss it into a salad... use it any way you would any other relish, but with a fruity twist!

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The post Tangy Pomegranate Relish with Jalapeno appeared first on Jewish Moms & Crafters.

Growing up, I loved delicious cucumber salad that is often sugared up (and often too much so) in true Ashkenazic tradition. But I especially loved Grandma’s.

Grandma’s cucumber salad wasn’t too sugary and was just perfect and full of delicious dill flavor. It was just the right touch.

I never got Grandma’s recipe. I don’t even know if Grandma has a recipe. But I did try making it a number of times before I got the flavor I wanted. It’s still not Grandma’s cucumber salad recipe but it’s quite good.

It’s got just the right tangy flavor, with just the right amount of sugar to temper the vinegar. It’s got dill.

And guess what? My kids love it! All three of them! Would you believe it?!

There are a few ways to make this cucumber salad recipe with vinegar and dill easier.

• I use English cucumbers and keep the peel on
• This recipe is best with thin slices, so I use a food processor to make mine. It rinses clean in minutes.
• I use Pyrex bowls with lids to store and serve.
• Small 5 oz measuring cups that have tablespoon measures are fabulous for recipes like these that are generous on the tablespoon use.

I never thought of this recipe as “pickled” but the truth is, it kind of is. We always like to make it a bit in advance so that the cucumbers soften and absorb the flavor. Okay, fine. So that they pickle. Yes, it’s pickle salad. Go sell it to your kids that way (I may have done that too).

And while, yes, it’s sugary, it does have “salad” in the name so if you’re on a diet or whatever, I think you’re good.

When and with what to serve this cucumber salad recipe

I typically make cucumber salad for Shabbat lunch. As a Sabbath-observant Jew, I serve a more formal Friday night dinner and Saturday lunch every week. We often have guests – sleepover or just for the meal.

However, we do not cook anything on the Sabbath (we can prep, just not cook or bake.) Reheating foods are complicated. We often prepare hot dishes such as this cholent recipe, however we also tend to look for fabulous, refreshing sides to go along with it.

In the winter, we like to have something lighter to go with the heavy cholent.

In the summer we often ditch the cholent in favor of a cold meal.

This cucumber salad recipe with vinegar and dill is fabulous to balance out heavier, saltier dishes such as stews, Shnitzel, and deli platters. I don’t make it very salty to keep it refreshing.

It’s also fabulous as a side with salmon, or for any picnic type setting.

And I just love serving cucumber salad in those moments where you want an extra thing to decorate people’s plates with at a buffet, but you want to be able to prep it a day before. Most salads need to be prepped fresh but this one is even better the next day.

Our Favorite Cucumber Salad Recipe with Vinegar and Dill

I’ll put it out there: I did use a spice mix for this recipe. If you haven’t yet tried Trader Joe’s Dill Pickle seasoning mix, you’re missing out! It allows me to pull out much less for this recipe.

But I did also include alternatives.

I also like to use English cucumbers (or hot house cucumbers) for a few reasons. They produce fewer seeds and don’t “pulp” when I process them. They are a bit sweeter and crisper with a better flavor. Cucumber salad can get mushy quickly, but hot house cucumbers minimizes that. You can keep the peels on (since they’re thinner), which helps avoid mushiness, and makes it easier. It adds a little crunch.

Ingredients for fast pickled cucumber salad

• 2 large English (hothouse) cucumbers, scrubbed with peel on
• 3 T white sugar
• 5 T white vinegar
• Optional small onion ( I omit this lately because of my kids)
• 1 T Trader Joe’s Seasoning in a Pickle OR
  • 1/2 t. salt
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1 t. dried dill (or a few sprigs fresh – see note)

Equipment:

• Food processor
• Measuring spoons
• I like to use my Anchor Hocking 5 oz. measuring cup for recipes like this. It has tablespoon measures so I don’t need to measure a lot of times, saving lots of time and energy.
• I like to make mine in a round Pyrex bowl with a lid so that I can store and serve in the same dish.

How to make cucumber salad with vinegar and dill

• Slice your cucumbers in the food processor, using the slicing blade. If you don’t have a food processor, slice it thin. You may want to use a potato peeler to peel thin slices. If using onion, add it in as well.
• Mix your dressing ingredients in the bowl, add the cucumbers, and toss. Refrigerate for a couple of hours or overnight before serving.

Note: you may want to experiment with the amount of dill as it has a strong flavor and preferences can vary. Recipe is just a starting point.

Yield: 6

Kid-Friendly Quick Pickled Cucumber Salad Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Make a delicious cucumber salad recipe that the kids love to eat too! This comes together in minutes with easy cleanup. The quick pickled deli-style salad is foolproof and fabulous with many types of meals.

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Ingredients

• 2 large English (hothouse) cucumbers, scrubbed with peel on
• 3 T white sugar
• 5 T white vinegar
• Optional small onion ( I omit this lately because of my kids)
• 1 T Trader Joe's Seasoning in a Pickle OR Spice Mix (below)

Spice mix

Toggle ingredient group

• 1/2 t. salt
• 1 t. onion powder
• 1 t. garlic powder
• 1 t. dried dill (or a few sprigs fresh - see note)

Equipment

Toggle ingredient group

• Food processor
• Measuring spoons
• Anchor Hocking 5 oz. measuring cup
• Round Pyrex bowl with a lid

Instructions

• Slice your cucumbers in the food processor, using the slicing blade. If you don't have a food processor, slice it thin. You may want to use a potato peeler to peel thin slices. If using onion, add it in as well.
• Mix your dressing ingredients in the bowl, add the cucumbers, and toss. Refrigerate for a couple of hours or overnight before serving.

Notes

Note: you may want to experiment with the amount of dill as it has a strong flavor and preferences can vary. Recipe is just a starting point.

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When we eat Shabbat lunch as well as Friday night dinners, we love spreading all sorts of delicious dips on challah. While those include traditional sephardic dips such as matbucha and eggplant-based ones, the current garlic confit trend totally suits us!

While I hope to someday share my more basic recipe, today I’m sharing an herby garlic confit recipe with tomatoes.

This herby garlic confit recipe has in it hot peppers, giving it a bit of a kick. I’d say it’s “medium” heat. So not flaming, but not for those of you who prefer your food to be mild.

Once you make it a few times, you’ll be able to control the heat better. If you’re not sure about it, start with fewer peppers. Also, if you’re eating it on Challah, you’ll find that it tempers the heat some.

What can herby garlic confit be used for?

While I specifically make confit for Challah on Shabbat, you can also use it to add flavor to pastas. You can add it to pretty much any dish that’ll benefit from a deep garlicky flavor. This version also has tomatoes, making it a fabulous addition to jarred pasta sauce that’s low-key and easy.

You can also use herby garlic confit in:

• Many soup recipes
• Baked chicken and poultry dishes
• Fish recipes
• Marinades
• You can use the oil (and the smashed cloves) in mashed potatoes
• Mixed with a bit of mayo it can turn into a dressing or dipping sauce

If you’re serving herby garlic confit as a Shabbat dip, I recommend storing it in tableware, such as this covered glass bowl set. The oils can get tough to wash out.

I often bake it right in a glass dish instead of doing it on the stovetop, really minimizing dishes. This works best if you’re making small batches.

If you’re baking it, just go low and slow!

Does Garlic Confit Need to Be Refrigerated?

If garlic confit is stored at room temperature, it can grow botulism, which is potentially dangerous. It can be stored in the refrigerator for about a week.

Herby garlic confit can be frozen – just make sure that there is enough oil covering it.

Personally, I aim to make enough for one Shabbat – Friday night dinner and lunch.

Ingredients

• 7-12 cherry tomatoes
• 1 cup peeled garlic cloves (I purchase pre-peeled to make it easier)
• 2 -3 dried chili peppers (optional)
• 1 sprig fresh rosemary
• 2 sprigs fresh oregano
• 1 tbsp crushed red pepper
• 1 tbsp kosher salt
• 1 ½ cups extra virgin olive oil
• 10 -15 peppercorns

How to make herby garlic confit

1. Add the tomatoes, garlic, peppers, herbs, peppercorn, chili flakes and salt to a dry pan.

2. Add in the olive oil. You will want to make sure that the olive oil (for the most part) covers the ingredients to allow the garlic to soften in the olive oil.

3. Bring the pan up to a simmer over medium heat for about 50 min – 1 hour. Let cool completely before storing.

Important: refrigerate for up to a week to avoid Botulism. Freeze if desired.

Herby Tomato Garlic Confit Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Make a delicious garlic confit recipe that packs a little kick (optional). This recipe can easily store in the fridge for a week or be frozen.

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Ingredients

• 7-12 cherry tomatoes
• 1 cup peeled garlic cloves
• 2 -3 dried chili peppers (optional)
• 1 sprig fresh rosemary
• 2 spring fresh oregano
• 1 tbsp crushed red pepper
• 1 tbsp kosher salt
• 1 ½ cups extra virgin olive oil
• 10 -15 peppercorn

Instructions

1. Add the tomatoes, garlic, peppers, herbs, peppercorn, chili flakes and salt to a dry pan.

2. Add in the olive oil. You will want to make sure that the olive oil (for the most part) covers the ingredients allow the garlic to soften in the olive oil.

3. Bring the pan up to a simmer over medium heat for about 50 min - 1 hour. Let cool completely before storing.

4. Refrigerate for up to a week or freeze for up to three months.

Alteratively, place all the ingredients in an open glass oven-to-table dish. Cover with olive oil. Bake at 250 for 2 hours or until it looks right.

Notes

Tips: refrigerate for up to a week. Do NOT store at room temperature. Freeze for up to three months.

Serve with:

• Spread on Challah bread
• Many soup recipes
• Baked chicken and poultry dishes
• Fish recipes
• Marinades
• You can use the oil (and the smashed cloves) in mashed potatoes
• Mixed with a bit of mayo it can turn into a dressing or dipping sauce

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The post Herby Tomato Garlic Confit Recipe appeared first on Jewish Moms & Crafters.