Fast, Fresh, and Healthy Recipes

FIRST COURSE: Israeli Carrot Salad

INGREDIENTS

• 1 (10-ounce) bag shredded carrots
• 2 cloves garlic, finely minced
• 1 tablespoon chopped fresh parsley
• ½ – 1 teaspoon schug or crushed red pepper
• Juice of 1 lemon
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. In large bowl toss carrots, garlic, parsley, schug, lemon juice, and oil.
2. Season to taste with salt and pepper.

MAIN COURSE: Braised Chicken with Stewy Chickpeas, Tomatoes, Kale and couscous on the side

Prep time: 10 minutes

Cook time: 40 minutes

Serves 4-6

INGREDIENTS

• Extra virgin olive oil
• 1 chicken cut into 6 pieces
• Kosher salt
• Freshly cracked black pepper
• 1 can chickpeas
• 1 (15 ounce) can whole tomatoes, crushed with your hands
• ½ cup chicken broth
• 1 red onion, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon capers
• 1 cup pitted and chopped kalamata olives
• 3 cups finely chopped kale

PREPARATION

Packaged couscous prepared according to package directions

Garnish: thinly sliced lemon, chopped flat leaf parsley

Preheat oven to 375F. Generously grease a 9 x 13 casserole with extra virgin olive oil

1. Season chicken pieces with salt and pepper. Place chicken, skin side down, in prepared pan. Roast in oven for 20 minutes.
2. While chicken is roasting, stir to combine: chickpeas, crushed tomatoes, broth, onions, garlic, capers and olives. Stir in chopped kale. Season with salt and pepper.
3. Turn chicken pieces over and distribute chickpea mixture around chicken.

Return to oven and continue cooking for another 20-30 minutes or until mixture is bubbly.

1. Serve chicken and chickpeas with kale on a bed of couscous on a platter with sliced lemons and parsley.

DESSERT: Cocoa Rose Malabi

INGREDIENTS

• 4 cups almond milk, divided
• ⅓ cup date honey
• ¼ cup cocoa powder
• ½ cup cornstarch or arrowroot powder
• 1 tablespoon rose water

PREPARATION

1. In a large microwave safe bowl whisk together 3½ cups almond milk, date honey, and cocoa powder and heat for 2 minutes.
2. In a small bowl whisk together cornstarch and remaining ½ cup almond milk.
3. Whisk cornstarch mixture into warm milk mixture.
4. Place back in the microwave for 4 to 6 minutes more, whisking every 2 minutes until pudding consistency is reached.
5. Remove and whisk in rose water.
6. Pour into decorative cups for serving and cool in fridge.