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!

Print

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!

Print

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.

Jewish tradition has evolved – or maybe I should say, Ashkenazic tradition has begun to borrow from Sephardic & Mizrahi as our cultures are reunited. Now, instead of starting the Shabbat meals with chicken soup or gefilte fish, we tend to feature an array of dips and small salads to go with our Challah as a first course, just like our Eastern brothers and sisters.

One of my favorites is actually more mild in flavor.

This tomato dip takes literally minutes to make, is inexpensive, and a fabulous option for when you’re serving a crowd.

It lasts for a couple of weeks in the fridge and is a delicious option for soaking up your challah.

How to make tomato dip in minutes

The biggest challenge with making tomato dip is getting the flavor just right. Add too little flavoring and it’s bland. But because it’s a small quantity, add too much of anything and it can be too intense.

The trick is to add just the right amount of lemon juice, basil, and garlic to complement but not take over. Keep in mind that tomatoes come in different sizes, so you may need to tweak, even if following the recipe.

To make it, you simply pulse it in the food processor for a few seconds.

That is it.

It’s so simple, especially if you’re already taking out the food processor for other dishes. You can double, triple, or even quadruple the recipe to cater to a larger crowd if needed.

It’s raw, and lasts well in the fridge. We’ve had it last 2-3 weeks easy. I store it in a round glass Pyrex bowl with a lid, making it easy to serve.

How to serve raw tomato basil dip

While we typically serve this tomato dip as part of a Challah & dips spread, it’s also fabulous as a relish or salsa.

Scoop it up with chips or crackers.

You can also treat it as a raw tomato sauce and use it in anything that would take well to tomato sauce. It’s tarter than the cooked variety. Toss it into pastas, dip breaded cheese sticks into it, or use it as a spread in sandwiches.

For those who are going to ask: I have NOT tried freezing it and I imagine that would alter the texture too much. It’s also a watery dip to begin with, and freezing it may add to that.

If you’ve had a different experience, do share in the comments below!

Easiest Tomato Dip Recipe

Makes about enough to fill an 8 oz deli container. Exact quantity will depend on the size of your tomato.

Ingredients

• One large beefsteak tomato
• 4 garlic cubes – or 4 cloves fresh
• 3 basil cubes – or about 1/3 packed cup fresh leaves
• 1 teaspoon lemon juice
• 1 Tablespoon Extra Virgin Olive Oil
• Salt, pepper to taste

You’ll also need a food processor, fitted with the S blade.

Instructions

Add all your ingredients to the food processor, and pulse for a few seconds at a time until you reach your desired consistency.

Notes

As you can see, I like to shortcut by using frozen basil and garlic cubes. I provided “fresh” measurements. I put my cubes into the food processor frozen solid. If you’d like to have more control over textured your tomato dip is, you can chop your basil and mince your garlic in advance, so that you can focus on getting the tomatoes right. Otherwise, just dump it all in and process.

What will you be serving tomato dip with? Comment below!

Yield: 6-8

5 Minute Tomato Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Make this super easy tomato dip recipe to serve with challah or as a salsa! Delicious on toast with soft cheese, or as a dip to scoop up with chips too!

Print

Ingredients

• One large beefsteak tomato
• 4 garlic cubes - or 4 cloves fresh
• 3 basil cubes - or about 1/3 packed cup fresh leaves
• 1 teaspoon lemon juice
• 1 Tablespoon Extra Virgin Olive Oil
• Salt, pepper to taste
• (You'll also need a food processor, fitted with the S blade.)

Instructions

Add all your ingredients to the food processor, and pulse for a few seconds at a time until you reach your desired consistency

Notes

I like to shortcut by using frozen basil and garlic cubes. I provided "fresh" measurements. I put my cubes into the food processor frozen solid. If you'd like to have more control over textured your tomato dip is, you can chop your basil and mince your garlic in advance, so that you can focus on getting the tomatoes right. Otherwise, just dump it all in and process.

Keeps for about two weeks in the fridge.

I have never tried freezing it, but since it's a raw vegetable, it's not something I'd think would work.

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The post Tomato Dip Recipe – 5 Minutes! 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.

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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!

Did you make this recipe?

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

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?

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

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!

Did you make this recipe?

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

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

With Rosh Hashanah around the bend, I’ll be sharing a few delicious pomegranate recipes. The first is this versatile pomegranate molasses recipe that makes a fabulous staple ingredient for various Rosh Hashanah dishes.

I’ll be sharing a recipe (or two) that uses it as well, so make sure to print the recipe card at the end of this post!

Pomegranate molasses, or pomegranate syrup, is a reduced pomegranate juice with some sugar and lemon added. Molasses refers to the very thick consistency. Syrup is a bit thinner. You can make it by leaving it at a syrup consistency, rather then reducing it to molasses.

You may prefer molasses if you’re using it as a glaze, and syrup for drinks, but it doesn’t really matter. Just use whatever the recipe you’re creating calls for.

What pomegranate molasses can be used for

You may be reading this pomegranate molasses recipe because you’re making something that calls for it as an ingredient. But if you’re just scrolling and stopped by because it’s interesting, or if you are making a specific recipe and have left over, here are some ideas for how it can be used:

• Use as an ingredient in vinaigrette dressing
• Use it to make a pomegranate relish
• Add it to marinades for your meats or chickens
• Use it as a glaze for your Rosh Hashanah poultry
• Make in drinks and cocktails using the pomegranate molasses
• Mix it into iced tea or seltzer to upgrade it for Rosh Hashanah
• Make a Simanim salad with a pomegranate flavored dressing.
• Drizzle it over some vanilla ice cream and garnish with a few arils for a delicious, festive dessert

Pomegranate Molasses Recipe and Process

Ingredients:

• 4 cups pomegranate juice
• ½ cup sugar
• Juice of one large lemon (about 1/4 cup) for a tangy syrup (add a little less for a sweeter syrup)

Instructions:

1. In a saucepan heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.

2. Reduce to a simmer.

3. Simmer for about an hour or a little more, until the juice has a syrupy consistency, and has reduced to 1 cup. Watch it and stir it occasionally, scraping the bottom and sides of the pot so the sugar doesn’t settle and burn.

If it’s reduced but a bit thinner than you’d like it, it’s ready. It does thicken a bit as it cools.

Store for up to six months in an airtight jar in the fridge.

Use as an ingredient in vinaigrette dressings, marinades, as a glaze, in drinks, and more! Mix it into iced tea or seltzer for Rosh Hashanah or glaze your favorite holiday poultry dish with it. Make a Simanim salad with a pomegranate flavored dressing.

What will you be doing with this pomegranate molasses recipe? Are you making it for Rosh Hashanah or another occasion? Comment below!

Pomegranate Molasses Recipe

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Ingredients

• 4 cups pomegranate juice
• ½ cup sugar
• Juice of one large lemon (about 1/4 cup) for a tangy syrup (add a little less for a sweeter syrup)

Instructions

1. In a saucepan heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.

2. Reduce to a simmer.

3. Simmer for about an hour or a little more, until the juice has a syrupy consistency, and has reduced to 1 cup. Watch it and stir it occasionally, scraping the bottom and sides of the pot so the sugar doesn't settle and burn.

Notes

If it's reduced but a bit thinner than you'd like it, it's ready. It does thicken a bit as it cools.

Store for up to six months in an airtight jar in the fridge.

Did you make this recipe?

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

The post Pomegranate Molasses Recipe appeared first on Jewish Moms & Crafters.