Select recipes from Millennial Kosher, recipes reinvented for the modern palate.

Summer Berry & Feta Salad with Basil Lime Dressing

DAIRY ■ YIELDS 4 SERVINGS

This is your new must-have summer salad. Forget saving it for dairy Shabbos meals. You’re going to want to make salad for lunch just so you can eat this. Trust me.

  • 5 oz. frisée or arugula
  • 1 cup sliced strawberries
  • ½ cup blueberries
  • ⅓ cup candied pecans
  • ½ small red onion, thinly sliced
  • 1 cup crumbled feta cheese

Basil Lime Dressing

  • ⅓ cup light olive oil
  • 3 Tbsp lime juice
  • 2 Tbsp honey
  • ½ cup packed fresh basil leaves
  • salt, to taste
  • pepper, to taste

1. Prepare the dressing: Place oil, lime juice, honey, basil, salt, and pepper into a blender or food processor; blend until smooth and creamy.

2. Spread the frisée on a platter; top with strawberries, blueberries, pecans, red onion, and feta. Drizzle with dressing before serving.

Kofta Stuffed Dates

YIELD: 24 dates

Kosherizing popular foods is one of my passions and I was determined to do so with the classic appetizer, bacon-wrapped dates. Stuffing the sweet dates with the spiced kofta filling and wrapping them in smoky kosher beef fry creates the perfect party bite that pairs well with beer. Your hubby will thank you.

  • 1 lb. ground chuck
  • 2 Tbsp grated shallot
  • 2 cloves garlic, minced
  • 2 Tbsp chopped parsley
  • 1⁄2 tsp cumin
  • 1⁄2 tsp allspice
  • 1⁄4 tsp cinnamon
  • 1 tsp kosher salt
  • 1⁄8 tsp pepper
  • 2 Tbsp pine nuts
  • 24 Medjool dates
  • 12 slices beef fry, sliced in half lengthwise

1. Preheat oven to 400°F.

2. In a large bowl, combine meat, shallot, garlic, parsley, spices, and pine nuts. Form the mixture into torpedo-shaped logs, each about 1 heaping tablespoon.

3. Slice open dates lengthwise, making sure not to cut all the way through. Discard pits.

4. Stuff dates with meat mixture. Wrap each date with a strip of beef fry; place on a rack set over a baking sheet. Bake for 20 minutes. Serve warm.

Ramen Shakshuka

YIELD: 3 servings

Ah, shakshuka, you are my all-time favorite breakfast. I love changing you up with different ingredients, and serving you for brunch, placing the pan right in the middle of the table, family style. I’ve created so many variations of shakshuka on my blog over the years – from garbanzo bean shakshuka to spaghetti squash shakshuka, eggplant shakshuka, and even Mexican quinoa shakshuka. This ramen-based recipe is a super-simplified version, so you can make it with very few ingredients on hand.

  • 2 cups marinara sauce
  • 1 tsp sriracha
  • 1½ cups water
  • 2 (3-oz.) packages ramen noodles, flavoring packets discarded
  • 6 eggs
  • 2 scallions, sliced
  • 1 tsp toasted sesame seeds

1. In a skillet, bring marinara sauce, sriracha, and water to a simmer. Add ramen noodles; cook until noodles start to soften, about 2 minutes. Flip noodles; continue to cook until the block of ramen loosens, another 2 minutes. (Don’t worry if they are not cooked through; they will continue to cook along with the eggs.)

2. With a spoon, make a well in the sauce. Crack an egg into a small bowl; gently slide it into the well. Repeat, one by one, making wells and sliding in remaining eggs. Cover the skillet; cook until egg whites are set, 4-5 minutes. Garnish with scallions and sesame seeds. Serve immediately.

The creator of world-renowned kosher food blog, Busy In Brooklyn, Chanie Apfelbaum makes her cookbook debut with a collection of modern, cultural, trendy, and bold dishes that reflect her passion for reinventing traditional foods with a Millennial vibe. Millennial Kosher contains:

  • Over 150 innovative recipes for everyday and holiday meals
  • Beautiful color photos for every dish
  • Meatless Meals section offers dairy-free and vegetarian options Guide to kosher meat cookery
  • Comprehensive tools and ingredient list

Recipes/photos reprinted with permission from Millennial Kosher by Chanie Apfelbaum
Artscroll/Shaar; April 2018