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Salads

Lemony Potato Salad

Passover, Recipes, Salads, Shabbath, Sides /

A humble Lemony Potato Salad get a punch of flavor from lemon juice, lemon zest and parsley. Keep reading to get the recipe. 

To be honest, this recipe has been sitting on my drafts for over a month now. I made it when the days where way too hot, so it was sitting there while I tried to bring other more “summer friendly” dishes to my table and the blog. 

At the end of the day I posted a very fresh Grilled Eggplant & Avocado Salad two weeks ago, and then decided to take a week off as I was setting up the website for the home-based cake business I just started. Yay!. That was a little bit stressful. 


I think this came to be actually the perfect time to post this Lemony Potato Salad because this salad portraits the transition on the weather I am experiencing here right now. It has the bright lemony flavor characteristic of sunny days, but it is also satisfying and filling, sort of a comfort food you’ll want to eat on a much cooler, rainy days. 

Let’s talk about the ingredients…

Simple ingredients. Great results

For this Lemony Potato Salad I used the most humble ingredients you can think of, but they blend beautifully to give you the perfect, but not overpowering, tangy lemony flavor that goes very well with potatoes.  

To get the most amount of juice from the lemon don’t forget to press a little bit against the kitchen counter.

For this particular salad I peeled the potatoes, and cook until they are fork tender. The reason why I peeled is because I want to mash a bit of the potatoes, and that little mash, when mixed with the egg yolks, mayo and mustard, will add to the creamy texture without adding too much mayonnaise. 

To get perfect hard boiled eggs for this, or any recipe, place the room temperature eggs on a pot filled with water (make sure the water covers the eggs) and put over medium high heat. Bring to a boil and then lower the heat, and let it cook for 6 minutes. Get off the heat and cool off the eggs with cold water. Peel off and they are ready to use. When you cut in half you should be able to see a beautiful, perfectly cooked, creamy and bright yellow yolk. 

Mayo, mustard, onion and lemon are the main seasoning for this salad. I love how these 4 ingredients marry together to compliment the creamy potatoes. 

Yes! I also chopped the stalk of the fresh parsley

Finally, we have sweet peas and parsley. The fresh parsley has a peppery taste that goes really well with the lemon juice and zest. That combo is what gives you the bright flavor of this salad.

On the other hand, the sweet peas add a little bit of sweetness and a pop of color. I always put the frozen sweet peas to a strainer, and then add the hot potatoes on top. While the potatoes cool down, the sweet peas will defrost.   

How do you love your potato salad? Let us know across social media with your delicious pictures and by sharing with your friends and family!! Follow on instagram and pinterest where we share our favorite quick and easy recipes from the blogosphere! We appreciate your support!

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Grilled Eggplant & Avocado Salad {Vegan, GF}

Passover, Recipes, Salads, Shabbath, Sukkoth /

Today is the day for a scrumptious Grilled Eggplant Avocado Salad; so flavorful and fresh; perfect for summer days.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I was a kid, I pretty much hated eggplants. and it wasn’t until I was like 15, when I discovered middle eastern cuisine, that I started to eating different eggplant recipes with certain enthusiasm.

Quickly I wanted to start to experiment by myself. I had big expectations but I was quickly disappointed, specially because I used to compare my poor skill to those of my mom, who is an eggplant master. This is one of the reasons why, when someone asked me if I like eggplants, I would literally say: “I don’t like eggplants except for the recipes my mom prepares”.

I was so intimidated by those weird creatures. To my eyes they were flavorless and gross, until that magical day I tried babaganoush for the first time. I was hooked by the smoky flavor. From that day on, I started to love smoky and grilled eggplants. (yes, I don’t love other methods 😛 For example, I don’t know if I would be able to swallow sweet eggplants in syrup (a middle eastern sweet delicacy), but I am willing to try at least once.

Ingredients for Grilled Eggplant Avocado Salad

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I made this salad for the first time a couple of weeks ago; it was so hot!  That particular day was so incredibly hot and humid that I couldn’t think about eating what I normally eat. Things like rice and beans, plantains, yuca, or even a piece of bread, seemed so heavy; so I decided to make either salad or eat plain watermelon the whole day.

This Grilled Eggplant Avocado Salad (or salsa) ended up being the perfect companion for some Spicy Roasted Potatoes. So, light and fresh. Or if you prefer, you can eat as salsa over some toasted bread slices.

This Grilled Eggplant Avocado salad can be done in a few minutes and with minimum and cheap ingredients, which is a real plus. The ingredients are so humble, but don’t let this fool you, because this salad is full of flavor.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

I looked into my fridge and tried to think in a fresh combo. Quickly I chose the ingredients in my head: tomatoes, cucumber, lettuce, onions, lemon, lots of parsley… but, I didn’t want a plain old green salad…

What could I add to make it more interesting?… Since grilled food is the theme of the summer, and I had two lonely eggplants on the fridge starring at me, I decided to add grilled eggplants to the mix, to get into the summer theme.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

The avocado came in last, as I was considering to add some creaminess. An avocado dressing would be an interesting dressing for this salad (super easy, I will share in another post!), but I was lazy. This hot-humid weather has me like “I just want to be under cold water 24/7!!, lol. If you are like me you can just add chopped avocados.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

How to make Grilled Eggplant Avocado Salad

As you can see, this Grilled Eggplant Avocado Salad comes together in a blink. I know, you think it doesn’t because you have to cook the eggplants, but they actually cook pretty fast.

I like to remove just a little bit of the skin from the eggplants so they hold their shape and don’t become a puree.

While the eggplants are grilling, chop the rest of the ingredients. Chop and let cool down a bit befofre adding to the rest of the ingredients as you don’t want the other fresh veggies become mushy.

You can add some finishing touches to this Grilled Eggplant Avocado Salad, like extra virgin olive oil and other spices or herbs if you prefer. Check out the recipe below.

Grilled Eggplant Avocado Salad

Love this recipe? Let us know across social media with your delicious pictures and by sharing with your friends and family!! Follow on instagram and pinterest where we share our favorite quick and easy recipes from the blogosphere! We appreciate your support!

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Cucumber Salad {Vegan, GF}

Passover, Recipes, Salads, Shabbath /

Easy and refreshing Cucumber Salad; perfect for these sunny days!

Easier Salad Ever

Growing up when I heard or thought about the word “salad” in my mind I always saw a bowl full of variety of vegetables. Maybe that is the reason way I used to think salads were kind of “complicated”. That was until I met my husband.

We were recently married and for our first Shabbath dinner I made a boring salad of lettuce, tomatoes and cucumber (up to that point that would be “a green salad” for me). Next Shabbath, he made the salads and this was one of them. I couldn’t believe such a yummy salad can be made with just 5 ingredients!

He also made Moroccan Carrot Salad, Creamy Carrot Salad, Tomato Salad, Beets Salad and others. I couldn’t believe my eyes! So easy to make and you can level up a very simple meal, and fill up your shabbath table with a variety of foods without even notice! I love it!

If you love this recipe, you may be interested in Grilled Eggplant & Avocado Salad & Lemony Potato Salad

How to make Cucumber Salad

For this Cucumber Salad you just need 4 ingredients: cucumber, onions, fresh dill, lemon juice, and salt. Optional you can add extra virgin olive oil.

Even though this recipe won’t take more than 5 minutes to mix up, I personally like to mix onions with the lemon juice, olive oil and salt and rest for like an hour in the fridge, before adding the sliced cucumber. That way the onion is less sharp and a bit softer. I add in the cucumbers and dill right before serving so the cucumbers are crunchy and the dill is fresh, green and beautiful.

You can also mix all ingredients and let them rest altogether in the fridge. The cucumbers soften up a bit, and the dill doesn’t look as green but also have a milder flavor, which some people may prefer.

We usually have the “crispier version” for Shabbath dinner, and the second version for shabbath lunch (because we usually have leftover that has rested overnight on the fridge). Either way is still delicious.

When you make this recipe or any other from the blog, use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

Until next time! ?

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Moroccan Carrot Salad

Kippur, Recipes, Salads, Sides /

Moroccan Carrot Salad with a Twist

  • Last Modified: May 22, 2023
There are a few things I always include in my Shabbath and Holidays’ table and that’s it Moroccan Carrot Salad, a popular refreshing simple dish from the Morrocan cuisine, featuring carrots, a variety of spiced and fresh parsley. 
This time I went for the julienne cut to add some visual interest to this humble salad, and also used some spinach stalks that were sitting in the fridge, to avoid throwing them . Feel free to use sliced carrots if you prefer, and use only parsley for a more simple yet delicious side dish. 

Carrots are root vegetables that belong to the Apiaceae family, widely known for their vibrant color, sweetness and earthy flavor. Carrots are not only a versatile ingredient, but are also packed with nutrients like antioxidants, vitamin C, potassium, and dietary fiber, and known to be an excellent source of beta-carotene, which once converted into vitamin A in the body helps maintain good vision, promotes healthy skin, and supports the immune system

Always wash and scrub carrots thoroughly to remove any dirt or residues before using. If you buy organic, you can always save the skin, chop it up and add to soups, stews or sauté and sprinkle over rice or salads. Although orange carrots are the most common, you can also find it in other colors as well. Try them on for a kick of flavor and color. Now, let’s get cooking Moroccan Carrot Salad.

Moroccan Carrot Salad

Print Recipe Pin Recipe
Course Dinner, Salad, Side Dish
Cuisine Middle East, moroccan

Ingredients
  

  • 2 Tbsp Extra Virgin Olive oil
  • 1 Garlic clove, Crushed {or 1 tsp. Garlic powder}
  • 1 tsp Paprika
  • 400 gr Carrots, cut into julienne
  • ½  tsp Ground cumin
  • ¼ cup Fresh pasrley, finely chopped {Can use fresh cilantro instead}
  • Freshly squeezed lemon juice {add to taste}
  • Salt and Pepper {add to taste}

Instructions
 

  • Start by preheating your pan on low heat.
  • Add your oil, chopped garlic, cumin and paprika, and cook for a few minutes until the garlic and paprika are fragrant.
  • Add the carrots, about 1 teaspoon of salt, and pepper to taste and let this cook with the lid on for about 5 to 7 minutes or until your carrots are al dente (meaning that they still have a little crunch on the center. Turn off the heat.
  • Add parsley and lemon juice and adjust the salt and pepper if necessary.
  • Mix everything well and let it cool to room temperature before storing in the fridge.

Notes

Do you have fresh spinach in the fridge that need some love? Add them also to this recipe to avoid food waste. 
Keyword carrot salad, moroccan salad

Have you make this Moroccan Carrot Salad or any other recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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roasted beets salad

Roasted Beets Salad

Passover, Recipes, Salads, Shabbath /

Easy Roasted Beets Salad {Vegan, Gluten-Free}

roasted beets salad

Beets are a root vegetable often overlooked in the produce aisle, but they are actually very nutritious and a versatile addition to any diet. They come in a variety of colors and can be cooked in a variety of ways. Roasting is a popular method of cooking beets, because it brings out their natural sweetness, makes them tender without losing texture and enhances their earthy flavor.

This Roasted Beets Salad combines the sweetness of roasted beets with the warm and earthy flavor of cumin, creating a tasty and nutritious dish that is sure to impress.

Cumin: the perfect complement to Roasted Beets Salad

We complement this Roasted Beets Salad with the addition of cumin, which is known for its distinctive aroma and warm, earthy flavor. 

In order to bring out the cumin flavor is important to lightly heat it up in your skillet for a few seconds and then continue with the recipe. 

How to roast beets

To roast beets, start by washing them really well with a brush. Then, if they are all similar size, you can go ahead and roast them whole, in which case peeling is not necessary. 

Alternatively, you can cut the beets into evenly sized pieces, about 1-inch cubes or wedges, toss in a bowl with a little bit of olive oil and salt, coat them evenly, and spread them out on a baking sheet.

Roast the beets in a preheated oven at 400°F for about 30-40 minutes, or until they are tender and caramelized. You can check for doneness by inserting a fork or knife into the thickest part of the beet – if it slides in easily, the beets are ready.

roasted beets salad

Roasted Beets Salad {Vegan, Gluten-Free}

Print Recipe Pin Recipe
Course Salad, Side Dish

Ingredients
  

  • 400 gr Beets (roasted, cut into cubes)
  • 100 gr White or yellow onions (cut in julienne)
  • 50 gr Fresh parsley chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1.5 tsp Cumin powder
  • Salt & Pepper to taste
  • Fresh Parsley, chopped for garnish (optional)

Instructions
 

  • To roast your beets, wrap each one in aluminium foil (cut them in half if they are too big) and roast for about 40 minutes to 1 hour at 200°C (about 400°F) or until they are cooked through. Let cool to room temperature, peel and dice.
  • In a frying pan, add the cumin and heat it up on low for a few seconds to bring out the flavor.
  • To the frying pan, add the olive oil and the onions and cook until they are translucent.
  • Add the beets and the parsley and cook for about 3 minutes.
  • Season with salt and pepper to taste (just a pinch might be enough since the beets are already very flavorful). Mix everything thoroughly.
  • The beets are done. Turn off the heat and garnish with some more chopped fresh parsley.
  • You can serve this salad warm or cold. Enjoy!
Keyword beets, salad, vegan

Have you make this Roasted Beets Salad or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Warm Barley, Chickpeas & Roasted Beets Salad 

Recipes, Salads, Sukkoth /

Last shabbath I was in a hurry and wanted to prepare a salad that would be satisfying, yummy and shabbath friendly (aka. holiday worth); plus, needed to be something different to the salads I make over and over again. I opened my fridge and grabbed what I felt would go well together and the result was this Barley, Chickpeas & Roasted Beets Salad. Perfect as a side dish, or by itself as lunch or dinner.

This Barley, Chickpeas & Roasted Beets Salad is perfect in every way: is hearty, full of flavor, satisfying, full of nutrients and so fresh.

In this salad I used roasted beets that I had ready on the fridge. This gave a hint of flavor quite unexpected. Honestly, this combo wasn’t like anything I’ve tasted before. So delicious.

For roasting the beets you just need to wrap them in aluminum foil (you can technically just put them without peeling in he hot oven) and roast in the preheated oven at 475°F for about 40 minutes (the time will depend on the size of the beets. You can cut them in half to reduce the time). They are ready when they are fork tender with a little bite in the center (don’t overcook. Remember they will continue to cook while they are cooling down). Get them out of the oven and let cool down until they are easy to handle. Peel the skin off and cut in the desired shape. I used a parisienne scoop of melon ball to cut mine.

On the other side, we have the barley, the humble ingredient that makes this salad so satisfying. I covered the barley with water and boiled for about 30 minutes on medium high (or until they are al dente). This would be a perfect occassion to use leftover barley if it happens that you have some in the fridge.

Let’s jump to the recipe:

 

I honestly didn’t expect this quick mix and match of veggies, chickpeas and barley taste so good but now that it showed how good it is I will probably be making this salad more frequently, not just on shabbath.

Do you also love salads in winter? What are your favorite ingredients to mix and match for  salad perfection? Lets us know in the comment section below, Instagram or Pinterest! and don’t forget to tag us #sisterblissdiary on Instagram when you make this delicious hearty salad.

Until next time!

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How to Make Tabouleh {Parsley & Bulgur Salad}

Recipes, Salads, Shabbath, Sukkoth /

Despite the cold weather and my love for soup, on Wednesday I was craving something more vivid, crunchy and tangy so I decided to make Tabouleh or Tabuli for lunch instead.

This vegan salad is one of my favorites so far because:

It has a lot of flavor. All that chopped parsley just take this salad to the next level.

Uses a few ingredients. I LOVE those recipes that take few ingredients I usually have around the house, and I am sure you are the same.

It is very satisfying. Some people may think a salad is just “water” (meaning like you will be hungry five minutes after eating) BUT this is a really satisfying lunch or dinner (or even breakfast! Why not?). So satisfying you won’t worry about food for a long time.

It is extremely easy to make. If you can move your arms and use a knife, you are all set.

Even if you don’t normally like salads, you are going to love this one. This easy and refreshing salad is perfect for those who are trying to incorporate more veggies in their diets. Believe me, you can eat the whole bowl and dont even notice ? plus, you won’t feel guilty at all!

 

 

So easy and good looking, right? This should be enough reason to eat salad everyday.

Tell us, do you also crave salad in winter? Which one is your favorite? Let us know in the comment section below or head over instagram or Pinterest.

Until next time!

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Carrot, Turmeric & Ginger Soup

Kippur, Passover, Recipes, Salads, Sides /

Carrot, Turmeric & Ginger Soup {Vegan, Gluten-Free}

  • Last Modified: May 24, 2023
Carrot soup

Carrots are a very versatile and nutritious vegetables, commonly used around the globe, raw and cooked, in a wide range of dishes, adding both taste and nutritional value. This particular recipe, Carrot, Turmeric and Ginger soup, is also a great opportunity for you to use those carrot tops and bottoms left behind after grating carrots. Turmeric and ginger are added for a kick, and because of their nutritional value as well. 

When buying carrots, look for firm, smooth, and brightly colored ones. They can be stored in the refrigerator, either loose or in a perforated reusable plastic bag, for up to a few weeks. To maintain their freshness, it better to remove the green tops before storing as they can draw moisture from the carrot roots. But don’t worry, you don’t have to throw them out. Use the green carrot tops for salads, pesto, pastas or garnish. 

If you forget a few carrots in the fridge, and they become soft, you can always revive them by soaking them in ice water and leave in the fridge for a few hours.

How to make Carrot, Turmeric Ginger soup

To make this Carrot, Turmeric and Ginger Soup is really easy. First, you need to create a flavorful base, which you’ll make by the sautéing the vegetables until they are somewhat caramelized. This process will provide deeper flavor than if you just add the broth right away. So, taking a little time with this step is worthy. 

Since the carrot soup has to cook for a bit, hence evaporating some of the liquid added and concentrating the flavors, I advise you to add the salt once the cooking process has finished, and specially if you used regular store-bought vegetable broth, which is often rich in sodium. 

Easy Carrot Soup

Carrot, Turmeric & Ginger Soup

Print Recipe Pin Recipe
Course Appetizer, Soup
Cuisine Dominican Republic

Ingredients
  

  • 100 gr Yellow onion, roughly chopped {about 2 medium onions}
  • 1 Celery stalk, chopped
  • 500 gr Carrots, chopped
  • 500 ml Vegetable broth { up to 700 ml of homemade or pre-made}
  • 10 gr Ginger root, peeled
  • 3 tsp Turmeric powder {or to taste}
  • 2 Garlic cloves, chopped {or 2 tsp of garlic powder}
  • 1 ½ tsp Salt

Instructions
 

  • To your pot add the oil and sauté the onion with a pinch of salt, until they are a nice light brown color. Be careful not to burn them or they will give an aftertaste to the soup.
  • Add the celery, carrots, ginger root, garlic, turmeric, and sauté on medium high for about 5 minutes or until you get some caramelization in the veggies.
  • Add the broth (start with 500ml. After the soup is blended you can add more if you want it thinner). Put the lid on and cook on medium low until all the veggies are cooked through. About 20 minutes.
  • Lower the heat to a minimum and using an immersion blender blend the soup until smooth. Finish by adding salt to taste.
  • Serve with a splash of olive oil or cream, and croutons.

Notes

If you use store-bought vegetable broth, make sure to buy low-sodium, and don't add your salt until the end of the cooking time.
Keyword carrots, soups
Carrot soup

Have you make this Carrot, Turmeric & Ginger Soup or any other recipe from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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