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Sarina’s Sephardic Cuisine app includes over 160 easy to follow recipes, photos and video links to demonstrations. 

Chicken Slaw on Endive
Chicken Slaw on Endive

Ingredients

  • 1 C diced chicken
  • 1 carrot, grated
  • ½ bulb fennel, chopped
  • 1 C red cabbage, thinly sliced
  • 3 TBS chives, chopped
  • ¼ C dried cranberries
  • juice of 1 lemon
  • ½ C mayonnaise
  • 1 TBS mustard
  • 1 TBS agave
  • ½ C parsley, chopped
  • 1 tsp salt
  • ½ tsp pepper
  • 8-10 Endive leaves
  • Sunflower seeds or grape tomato

Directions

  1. Place chicken, carrot, fennel, cabbage, chives and cranberries in bowl.
  2. Whisk together lemon, salt and pepper, mayonnaise, mustard, agave and parsley. Pour on top of chicken in bowl and mix well.
  3. Arrange endive on serving platter. Soon chicken salad onto half of endive. Top with grape tomaoto or sunflower seeds.
Veggie Towers
Veggie Towers

Ingredients

  • 2 thin Japanese eggplants
  • 1 onion, sliced
  • Olive oil
  • ½ tsp Salt
  • ¼ tsp pepper
  • ½ C goat cheese
  • Lemon zest
  • Sundried tomatoes

Directions

  1. Slice eggplants in ¼ inch slices. Sprinkle with olive oil, salt and pepper on both sides. Heat grill pan and grill 3 minutes, flip and grill 2 more minutes. Remove and set aside.
  2. In heated skillet, heat 3 TBS olive oil and sauté onions until carmelized. Remove from pan.
  3. Mix goat cheese with lemon zest.
  4. To make towers, place eggplant on bottom, top with a tablespoon of goat cheese, a sundried tomato, onions and a second eggplant. Put toothpick through to hold together. Repeat until they are all assembled.
Zucchini Salmon Avocado Salad with Chips
Zucchini Salmon Avocado Salad with Chips

Ingredients
 

  • 1 medium zucchini, halved lengthwise
  • 1 TBS olive oil
  • 1/2 tsp kosher salt
  • 1 8 oz can salmon
  • Dash of soy sauce
  • 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
  • 3 TBS olive oil
  • zest and juice of 1 lemon
  • 1 TBS agave
  • 1 tsp mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 clove garlic, minced
  • 1 TBS chopped fresh flat-leaf parsley
  • 1 TBS chopped fresh chives
  • Potato chips

    Directions
  1. Brush zucchini with olive oil. Sprinkle with salt and pepper. Place on hot grill pan for 5 minutes. Remove and cool. Dice.
  2. Add salmon, dash of soy sauce and avocado.
  3. Mix dressing by whisking together olive oil, zest and juice of lemon, agave, mustard, salt, pepper, garlic, parsley, and chives. Pour onto salmon, zucchini and avocado. Fold gently.
  4. Pour into individual serving bowls. Garnish with potato chip, sprinkle of parmesan cheese and parsley sprig.