WEEKLY SPECIALS
Pretty. Unbelievable.
When you serve Beleaves Greenhouse-Grown Breaded Broccoli and Cauliflower, your family won’t believe it’s only half homemade. Perfectly crispy, delightfully fresh, and irresistibly golden, this daily, Shabbos, or Yom Tov crowdpleaser takes just 20 minutes to bake or fry—from fresh-frozen to gleaming perfection. It’s as pretty as it is unbelievable.
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SALMON PATTIES
Leftover salmon takes on a whole new dimension in these delicious savory salmon patties. Hearty Appetite!
Yield: About 7-8 Patties
Ingredients:
2 cups of cooked or baked salmon (leftovers!)
1 cup breadcrumbs (panko or regular)
salt, to taste (increase if using sweet salmon, decrease if using savory)
1 teaspoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon black pepper
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
4 tablespoons mayonnaise
2 teaspoons lemon juice oil, for frying
Directions:
1. Using two forks or gloved hands, gently flake the leftover salmon into a bowl, creating small pieces. Add the rest of the ingredients (except the oil) and stir with a fork or mash with your hands until fully combined.
2. Heat the oil in a large frying pan.
3. Using a scoop, create uniform sized patties, flatten with your hands. Place the patties in the hot oil and cook for 2-3 minutes on each side, until golden brown and crispy.
4. Serve warm with a side of your favorite dipping sauce. These pair wonderfully with a simple green salad, roasted vegetables, or in a burger bun.
EASY HOMEMADE PITA CHIPS
2 pita breads oil, for spraying
¼ teaspoon salt (or to taste)
¼ teaspoon garlic powder sprinkle of smoked paprika sprinkle of black pepper
Directions:
1. Preheat your with parchment
2. Using kitchen
8 triangles piece into two
3. Place in and spray with toss to coat.
4. Bake for until golden
your oven to 375° and line a baking sheet parchment paper.
kitchen scissors or a knife, cut each pita into or strips. If the pita is thick, separate each two thinner pieces.
a single layer on the prepared baking sheet with oil. Sprinkle with the seasonings and coat.
for 8–12 minutes, flipping halfway through, golden and crispy. Watch closely to avoid burning.
PULLED SHAWARMA & HUMMUS PLATE
With tender pulled meat, creamy chummus, and crunchy pita chips, this restaurant-worthy dish will make you glad you had leftovers!
For other interesting variations, you can stuff the pulled shawarma into a pita, or place on top of a pre-baked pizza crust, garnish with some greens, and drizzle the tahini sauce. Enjoy!
Ingredients:
2-3 tablespoons oil, for frying
½ white onion, chopped
2 cups pulled beef or chicken (leftovers!)
1 teaspoon brown sugar
2 cloves garlic crushed
1 tablespoon shawarma spice
1 teaspoon salt
¼ teaspoon black pepper and white pepper about ¼ cup chicken soup
Directions:
1. In a medium pan, heat the oil. Add the onion and fry on medium-high heat for 5-7 minutes until golden brown.
2. Lower the heat and add the rest of the ingredients. Cook for an additional 3-4 minutes until the liquid has reduced and absorbed into the meat (this revives the pulled meat and makes it more tender).
3. Remove from heat and serve over chummus with pita chips on the side.
Optional Tahini Drizzle:
⅓ cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, crushed
¼ tsp ground cumin
Salt to taste
¼ cup cold water (adjust for desired consistency)
Directions:
In a small bowl, whisk together tahini, lemon juice, garlic, cumin, and a pinch of salt.
Slowly add cold water, whisking until the mixture is smooth and reaches a drizzle-able consistency.
CRUNCHY NISH NOSH X DELI SALAD
Two all-time salad favorites, combined into one! This delicious hybrid of textures, colors, and flavors will become your best new way to use up leftover deli meat from Shabbos.
Ingredients:
8 oz Romaine lettuce
8 oz shredded purple cabbage
1 10 oz box grape tomatoes, halved
½ purple onion, sliced thinly
1 orange pepper, sliced into strips
1 yellow pepper, sliced into strips
½ large white radish, cut into matchsticks (optional)
3-4 sour pickles, diced
1 pack smoked turkey (or any other deli meat of your choice), sliced 1-2 cups nish nosh crackers (sour cream & onion)
Dressing:
½ cup oil
2 tablespoons water
1 teaspoon soy sauce
3 tablespoons mayonnaise
1 tablespoon mustard
3-4 tablespoons sugar
1 teaspoon salt
½ teaspoon black pepper
Directions:
1. Arrange the salad ingredients on a large serving platter.
2. Combine the dressing ingredients and mix until smooth. Pour over salad before serving.
