My Recipes

There’s something about this salad that just hits different. Roasted eggplant, sweet red pepper, a little heat from the jalapeños, and that pop of tangy preserved lemon that brings it all together. It’s simple, full of flavor, and absolutely perfect with challah on Shabbat (or honestly, any day of the week!). 1 eggplant, cubed 1 red pepper, cut into large pieces 2 jalapeños, sliced in half lengthwise (I left the seeds in for heat) ¼ preserved lemon, minced ½ cup finely choppe

The most popular moroccan cooked salad: Salade cuite. But without all the mess of splatters all over your kitchen and pots to wash. Dream...

I always like to make new cooked salads. If you don't know this by now, were huge Friday night cooked salads kind of people. And even...