Purim is around the corner. Time to start planning! It’s important to get creative with your recipes. Here are a bunch of yummy, easy and festive recipes that will enhance your Purim.
EVERYTHING KALE SALAD
Every Shabbos, my good friend, Emily Hershtal, makes this delicious kale salad. We call it her everything salad because it combines just the right amount of salty, crunchy, and sweet for a satisfying mouthful.
2 medium sweet potatoes, peeled and diced
1-2 Tbsp olive oil
freshly ground black pepper
1 medium bunch kale (about 1 lb/500 g)
1 pkg (16 oz/500 g) shredded green cabbage (about 4 cups)
¾ cup chopped dried figs
¾ cup dried blueberries or cranberries
1 cup pomegranate seeds
3 scallions, trimmed and thinly sliced
1 cup candied or toasted pecans (optional)
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
2 Tbsp maple syrup
2 Tbsp honey
2 tsp Dijon mustard
Variation: Instead of kale, use Swiss chard (red or green) or arugula. Instead of cabbage, use shredded Brussels sprouts.
Should you massage kale? A quick 5-minute massage transforms kale from bitter and tough to silky and sweet. After 4 to 5 minutes, taste it — if it’s still bitter, massage it a little longer. Some people prefer to massage kale with olive oil and salt to break down the tough tissues and tenderize it. That’s also O-Kale!
Whether you’re cooking for Sunday afternoon football fans or mixing things up and serving breakfast-for-dinner, this deli hash is irresistible and loved by all — especially guys! Roasted button mushrooms bring a depth of flavor to the salty deli and crispy potatoes. What an easy way to capture the spirit of comfort food.
6 medium potatoes, peeled and diced
1 lb/500 g button mushrooms, sliced
3 cups diced salami, cut into about ½-inch pieces
2 Tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (or to taste)
Variation: Instead of potatoes, use 6 cups squash or sweet potato cubes. Some supermarkets sell them pre-cut, which is very convenient. (Don’t use frozen.) You could also use baby potatoes, halved.
Serve this dish for special occasions, as deli is not the healthiest choice — but boy, does it taste good!
CHOCOLATE CHIP POPCORN BLONDIES
A cookie, a blondie, and a popcorn ball, all rolled into one. This is a terrific treat to serve to dessert lovers, young and old. I have to exercise great restraint to avoid eating the entire batch myself! Easy to make, easy to freeze, and, in my experience, a prize-winning dish at bake sales!
¾ cup vegetable oil
1¼ cups brown sugar, lightly packed
1 tsp pure vanilla extract
2 cups flour (or gluten-free flour with xanthum gum)
1 tsp baking soda
1 cup chocolate chips
2 cups chocolate chips
4 cups popped lightly salted popcorn
Variation: Use 3 cups caramel popcorn instead of plain.
For added elegance, drizzle popcorn with an additional ½ cup melted chocolate chips at the end of Step 5.
These blondies are also good on their own. If preferred, omit popcorn topping.