A T aste of Peas Love & Carrots

a taste of peas love & carrots

RECIPES BY DANIELLE RENOV

Smoked Whitefish Toast with Radish Butter

I am almost as excited to write this blurb as I was to eat the dish. Basically, this dish was on my cookbook recipe list for months. Then, after whittling and whittling the list down, it was sadly removed. Everyone agreed that no one would ever make it, and I was just including it for myself. Which I was. But also, the space in the book became a thing and I finally gave in. Then something crazy happened. On the first day of our cookbook photo shoot, Eric, my cute, younger brother, brought brunch over for everyone. Being extra nice, he of course bought an entire smoked whitefish. Literally the one staring at you in this photo. All day long everyone picked at it, because it was delicious, and at the end of the day it got wrapped up and put in the fridge. The next day, someone opened the fridge and said, “Danielle do you have any recipes we can use this in? It would be so sad to waste it.” I couldn’t believe my ears and screamed very loudly (which, if you know me, you know what my excited scream sounds like, so picture that), that, in fact, I had the perfect recipe for this leftover smoked whitefish! And that, my friends, is why you are lucky enough to have my favorite brunch recipe ever. Hashem always sends us exactly what we need at exactly the right time!

INGREDIENTS 1 long, crusty baguette, sliced in half lengthwise 1 cup butter 6-8 small red radishes, grated ¼ cup grated fresh horseradish ½ tsp salt ¼ tsp coarsely ground black pepper 1 good quality smoked whitefish, flaked ¾ cup micro greens, to garnish

PREPARATION In a small bowl, combine butter, radish, salt and pepper. Place baguette on a serving tray. Spread inside of baguette with radish butter. Add flaked whitefish to the baguette. Top with micro greens; serve on a large platter with a serrated knife so everyone can help themselves to a piece and enjoy!

TIPS + TRICKS: If you don’t have a good crusty-on-the-outside, chewy-on-the-inside baguette to work with, you can lightly toast what you have to add that texture.

NOTE: Radish butter is also delicious as a dip for crudité. I know, dip vegetables in butter? That doesn’t sound right. Oh, but it is.

Haloumi + Sweet Potato Salad with Blueberry Vinaigrette

If you’ve ever walked into any dairy cafe in Israel, like literally any, you know exactly what this salad is. Crunchy greens, crispy baked sweet potato, grilled or sautéed to crunchy and gooey cheesy perfection, drizzled with a yummy dressing! It’s the cheesy salad of your dreams and this is my version!

INGREDIENTS For the Dressing ½ cup dried blueberries ¼ cup balsamic vinegar ¼ cup apple cider vinegar 1 shallot, finely diced 1 tsp Dijon mustard 1 tsp pure maple syrup 1 tsp kosher salt 1 tsp coarse black pepper ¾ cup extra virgin olive oil

For the Salad 2 large sweet potatoes (about 2.2 lb/1 kilo total), peeled and cut into ¼-inch-thick sticks 1 tsp kosher salt ½ tsp coarse black pepper 1 Tbsp + 1 tsp extra virgin olive oil, divided 3 cups baby spinach 3 cups arugula 1 red onion, halved and thinly sliced 1 (1lb/400g) block haloumi cheese, cut into ½ inch cubes PREPARATION For the dressing Combine blueberries and vinegars in a bowl or jar. Using a spoon, smush blueberries a bit to help them open up and release their flavor into the vinegars.

Add remaining salad ingredients to the bowl or jar; whisk well or shake to combine.

Refrigerate until 15 minutes before you want to dress your salad!

For the salad Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper. Add sweet potato sticks, salt, pepper and olive oil to prepared baking sheet; toss to combine. Spread sweet potatoes so they do not overlap. Bake for 45 minutes until sweet potato sticks are crispy.

While sweet potatoes are baking, arrange baby spinach, arugula, and onion on a large, rimmed serving platter; set aside.

Heat a dairy nonstick frying pan over medium high heat. Add 1 teaspoon olive oil and the cubed haloumi. (You don’t want to overcrowd the pan, so if your pan is on the smaller side, you may want to do this in batches.)

Cook haloumi for about 8 minutes, tossing cubes around every minute or so, so that all the sides can crisp up. Once cubes are crispy and hot, remove from pan and place on prepared salad.

Add crispy sweet potatoes to the salad; drizzle blueberry vinaigrette all over!

Serve right away and enjoy!

NOTE: Not all haloumis are created equal. In the Middle East, it’s pretty easy to find good haloumi cheese. If you’re not in the Middle East, however, I recommend you try a few different brands until you find one that you like.

TIPS + TRICKS: This dressing is delicious and completely irresistible. Try swapping out the haloumi cheese for a simple grilled chicken for a fun meat twist!

Burnt Cauliflower and Herb Salad

You’ve seen enough Shabbos roundups by now (or maybe fastforward 50 years, Instagram is a thing of the past, you have no idea what Shabbos round-ups are and you’re using this book on a different planet that you flew to via the new intergalactic highway?), which is where I show you what I’ve prepared for Shabbos each week, to know that burnt, lemony cauliflower is a staple in my house. What you don’t know is what I do with it the next day!

INGREDIENTS Cauliflower 2 (24 oz) bags frozen cauliflower florets 3 Tbsp olive oil, divided 4 cloves garlic, minced (about1 ½ Tbsp) 1½ tsp kosher salt ½ tsp freshly ground black pepper 2 tsp turmeric 1½ tsp sumac ½ tsp paprika 1 lemon, halved

Herb Salad ½ cup chopped parsley ½ cup chopped cilantro ½ cup chopped scallions (from about 4 scallions) 2 Tbsp chopped mint, optional 1 small purple onion, finely diced (about 1 cup) 1-1½ Tbsp white vinegar Kosher salt, to taste Freshly ground black pepper, to taste PREPARATION To make the cauliflower Preheat oven to 350°F/180°C. Line a baking sheet with heavy duty foil; coat with 1 tablespoon olive oil.

Toss frozen cauliflower with 2 tablespoons oil, garlic, salt, pepper, turmeric, sumac, and paprika. Spread out on baking sheet in a single layer. Roast undisturbed for about 45 minutes. (DO NOT OPEN OVEN DOOR DURING THAT TIME!) After 45 minutes, cauliflower should begin to get crispy and charred. Open oven door, remove baking sheet, and squeeze both halves of the lemon over the cauliflower. DO NOT MIX OR STIR. Just squeeze over the top, return to oven and cook for 5-6 minutes.

Serve and enjoy.

To make the herb salad: While cauliflower is roasting, combine parsley, cilantro, scallions, mint, and onion in a large bowl.

When cauliflower is done, add to the herb mixture, tossing to combine. Add vinegar; toss to combine.

Season to taste with salt and pepper.

Serve warm or cold.

NOTE: If not serving the same day, combine herbs with cauliflower before serving time.