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Salad

kale salad

kale salad
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kale salad
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Ingredients
kale salad
Tuscan vinaigrette:
Servings:
Units:
Instructions
  1. Put all vinaigrette ingredients in a bowl and mix well
  2. Toss all vegetables together in a big bowl and cover with vinaigrette.
  3. Toss all together and serve.
Recipe Notes

Tip: Make 4x the vinaigrette and save for later!

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Breakfast General

Breakfast Martini

Breakfast Martini
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Servings Prep Time
1 2
Servings Prep Time
1 2
Breakfast Martini
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Servings Prep Time
1 2
Servings Prep Time
1 2
Ingredients
Servings:
Units:
Instructions
  1. Add all ingredients to a shaker with ice.
  2. Shake for 30 seconds.
  3. Pour into a chilled glass or cup.
  4. Serve immediately.
Recipe Notes

NOTE: The breakfast martini cocktail pairs well with spicy citrus salad.

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Uncategorized

Mango cilantro salsa

Mango cilantro salsa
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Mango cilantro salsa
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Ingredients
Servings:
Units:
Instructions
  1. In a medium bowl, mix all ingredients together well. Cover and allow to sit at least 30 minutes before serving for the flavors to come together.
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General

Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Ingredients
Falafel
Bowl
Servings:
Units:
Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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