parve

Preparation 1 Preheat the oven to 475°F.2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the

Roasted Pistachio-Crusted Salmon

salmon fillets

extra virgin olive oil

Dijon mustard

lemon peel

black pepper,

pistachios

Patatas bravas is one of the most popular tapas from Spain. This simple, yet delicious tapa is traditionally made with fried potatoes topped with a spicy sauce.

Patatas Bravas

5-6 medium potatoes, preferably Yukon gold

tbsp extra virgin olive oil

tsp salt

mayonnaise

hot sauce (or

tsp sweet paprika

-1/2 tsp smoked paprika (optional)

garlic powder

water

Preheat  the oven to 375F. Line a large baking sheet with parchment paper

Place the diced potatoes in a bowl, drizzle with  olive oil and salt and toss until well coated. Arrange them in one single layer on the lined baking sheet

Bake at 375F for 30 -45 minutes  or until tender and golden brown

In the meantime, prepare the "Bravas" sauce: in a small bowl combine mayo, hot sauce, paprika, salt and garlic powder. Mix well, add water and whisk until smooth and creamy.

Spoon sauce over the warm potatoes right before serving

This is my best "don't want to cook tonight" recipe. Easy, quick, and goes well with scrambled eggs and Israeli Salad...Done and Delicious!! Best part, hubby loves it!

I love this recipe! I can never make enough, everyone loves it!

Made this tonight. It was super easy and totally delicious! Thank you!

These patatas bravas remind me of my try trip to Spain a couple of summers ago.  Super Yummy Tapa!

This recipe brings me back to my trip to Spain, delicious!

Brings me back memories of my trip to Spain 3 years ago.  Thank you! I love that you baked the potatoes instead of frying them.

Spain is the next country I would like to visit.  These patatas bravas, gave me a little taste of Spain until I get there.

The best patatas bravas recipe I've had outside Spain!

These patatas bravas came out perfect, just like the ones I had (more than once) when I last visited Spain,

Leek and Potato Soup just might be the easiest soup to make from scratch! It requires minimal effort, and it’s filled with fresh ingredients and plant-based flavor. This is a vegan and gluten-free soup!

Leek and Potato Soup

leeks,

potatoes

lb silken tofu

broth or vegetable broth

salt

tsp pepper

Heat the olive oil in a large soup pot. Add the leeks and sauté over medium-high heat for 10 minutes, or until wilted and translucent, stirring frequently

Add the potatoes, tofu, broth, salt, and pepper.  Bring to a boil, lower the temperature and simmer for 30 minutes, or until the potatoes are tender

Let the soup cool and blend until creamy (see note #2).

Apio is a Sephardi dish of cooked celery root in lemon juice, sometimes with the addition of carrot, that&#039;s served at room temperature. My version here includes potatoes too, but those are optional.

Sephardi celery root and carrot in lemon (apio)

celery roots

carrots

purple baby potatoes (or any baby potatoes)

*corn oil oil oil

lemon juice

sugar

Bring to boil salted water in a saucepan.

To peel the celery root, cut off its top and bottom. Place root on its bottom, and using a sharp knife, cut off peel from top to bottom, following the shape of the root. Repeat with the second root and wash thoroughly to remove dirt. Slice roots in half and each half to three wedges, then cut each wedge to ¼ inch slices. Keep in a bowl.

Peel carrots and slice to ¼ inch. Add to celery root.

Wash potatoes, peel and slice into ¼ inch slices. Cook in the salted water just until fork tender. Strain and keep aside in a large serving bowl.

Put oil in a pot over medium-high heat. Add sliced celery root and carrot, cook while stirring for 3 minutes. Add ½ cup boiling water, lemon juice, sugar and salt and bring to boil. Reduce heat, cover and cook for about 20 minutes, until vegetables are tender. Pour cooked vegetables and juices over cooked potatoes, mix gently and let sit until the salad reaches room temperature. Mix gently, adjust salt to taste and serve.

Fish kebab with artichoke and fava bean

artichoke bottoms

lb. tilapia fillet, or any fish fillet

onion (From about 1 onion)

cilantro parsley

garlic cloves

½ Serrano pepper, seeded and chopped (optional)

olive oil

white pepper

garlic cloves, chopped

mint

Kosher salt

lemon juice (about 1 lemon)

cilantro

½ lb. green pea beans

couscous or rice (during Passover)

If you’re using fresh baby artichoke, you will need to prepare them first. Fill a large bowl half way with water and add a couple of tablespoons lemon juice. Trim the artichokes. Cut off ⅓ from the top of the artichoke, trim the stem and then remove any tough outer leaves, until you're only left with the tender pale leaves. Drop the trimmed artichoke immediately into the lemon water to prevent browning.

To make the fish kebab, finely chop tilapia using a large knife (do not use a food processor, it will make the fish too mushy and the kebab too tough.) Mix fish with the rest of the filling ingredients and mix in a medium bowl using your hands. Use a large ice cream spoon to create equal sized balls.

If you're using artichoke bottoms, stuff each artichoke bottom with a meat ball, pressing it gently into the bottom. Set aside.

If you're using baby artichokes or artichoke hearts, you're not going to stuff those. Roll the fish balls with your hands and flatten them to thick disks.

Put a large pan over medium-high heat, Add 2 tablespoons oil and fry fish kebabs (or stuffed artichokes) on both sides until golden. Remove from heat and set aside.

Add the rest of the oil to pan together with garlic and sauté for 2 minutes. Add a cup of water, mint, salt and lemon juice and bring to boil. Add cilantro and reduce heat to low simmer.

Arrange the fish kebab and artichoke back in the pan and spoon the sauce on each one. Bring back to boil, cover pan, reduce heat to a low simmer and cook for about 45 minutes. Occasionally, spoon the sauce on the artichokes. Add fava or peas between the artichokes, cover pan again and cook for another 10 minutes. Let stew stand for 5 minutes before serving over couscous or rice.

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Roasted Pistachio-Crusted Salmon

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Fish kebab with artichoke and fava ...

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Roasted Pistachio-Crusted Salmon

Patatas Bravas

Leek and Potato Soup

Sephardi celery root and carrot in ...

Fish kebab with artichoke and fava ...

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