Endive salad with Balsamic vinaigrette

There is nothing like taking a bite out of a fresh crisp salad. This recipe is similar to one of my favorite salads that my mom used to make me as a kid, I hope you enjoy it as much as I do.

Ingredients

For the Vinaigrette 

1 TBL & 1 tsp Dijon mustard 

3 TBL & 1 tsp Balsamic vinegar

2 TBL Lemon juice

2 tsp Sugar

1 tsp Salt

1/2 tsp Black Pepper

1/2 C Light olive oil

(makes about a cup)

For the salad

A mix of chopped endives and radicchio

baby arugula 

cherry tomatoes 

pita chips or croutons 

Parmesan cheese - Shaved

Procedure

1. In a mixing bowl add the mustard, vinegar, lemon juice, Salt, Sugar, and Pepper, and mix well with a whisk.
2. continuously whisk the mixture while slowly adding in the olive oil. remember, the slower you add the oil the stronger your emulsification will be.
3. in another bowl mix all of your greens and the pita chips together and dress lightly with the balsamic vinaigrette.
4. serve and top with Parmesan cheese.
5. Enjoy!

Falafel & Mint Lebne

falafel is a staple of middle eastern cuisine. It is also a dish that is loved worldwide. I personally love Falafel, not just because of the amazing flavor and crispy texture, but because there are so many different ways to eat it. You can have falafel in a pita, you can put it in a salad, you can use it as a side dish, or you can just munch on it alone! This recipe reminds me of my favorite place in the world, Israel! My friends and family love this recipe and I hope you will too. Enjoy!

Ingredients

For Falafel

1.5 lb garbanzo beans (must soak 24hr)

25 Grams picked cilantro (about 1.5 cups)

25 Grams Picked Parsley (1.5 Cups)

30 Grams Garlic - Chopped (6-7 cloves)

5 Tablespoon Olive oil

1 Tablespoon salt

1 Tablespoon AP Flour

1-2 Tablespoons water

For Mint Lebne

220 Grams Lebne

100 Grams Heavy cream

about 1/2 Teaspoon salt

about 1/2 teaspoon sugar

4 Teaspoons Water

about 8 mint leaves - Fine chop

Procedure

1.  Soak the garbanzo beans in water for at least 24 hours (I let mine soak for about 32 hours in the refrigerator)
2. Add the Falafel ingredients to 
3. your food processor and pulse until you reach the consistency shown below.
4. Place mix into a bowl, cover with plastic wrap and let it sit in the refrigerator for about an hour.
5. now place the lebne and the cream into a small bowl and mix until you reach a nice smooth consistency.
6. add the sugar salt mint and water and mix well.
7. cover and let the lebne sit in the refrigerator (note; the lebne's flavor will develop after a short rest in the frige)
8. now just take the falafel mix and form your falafel (the best way to do this is with an ice cream scooper so that you get even falafels. also the less you handel the falafel the fluffier they will be). deep fry the falafel on a low heat until the become dark brown. 
9. let the falafel cool for about a minute and serve with the mint Lebne.

Spicy Tuna Tartare

I love sushi, and one of my favorite things to get when I eat sushi is spicy tuna, I know not traditional but I love it. This is a simple and easy way to enjoy the flavors of a spicy tuna roll at home without having to learn how to roll your own sushi. Enjoy this recipe, and there will be many more recipes to come!

Ingredients

.75 lb Sushi grade Ahi Tuna - cut into small cubes

1 Tablespoon pickled ginger - minced

4 Green onion tops - chopped 

1 Tablespoon Mayonnaise

1/4 Teaspoon Sriracha chili paste

1/2 Teaspoon salt

1/2 Lemon (juiced) 

1/4 Teaspoon Soy sauce

1/2 Avocado - small cubes

Pinch sugar

1/4 pack of wonton papers 

2 Cups oil for frying

Procedure

1. Cut each wonton paper into 4 equal pieces.
2. Fry the wontons in the oil until the begin to lightly brown and then quickly remove them before they burn.
3. Cut the Tuna into small cubes and place in a chilled bowl.
4. Add the rest of the ingredients into the tuna and mix well.
5. Carefully spoon some of the tuna mix onto each wonton crisp, serve and enjoy!

Delicious Tomato and Basil Bruschetta

I have always loved Tomato Bruschetta. When I was a kid I always looked forward to going to Italian restaurants just so I could get my hands on some fresh Bruschetta.  I never knew how they could make such a simple thing taste so good, I always thought to myself "there must be some secret to making Bruschetta" I have been trying out many different variations of this recipe until I could finally capture that same taste I was so familiar with in my childhood, and I would love to share this easy yet delicious recipe with you.

Ingredients

5-6 Roma tomatoes - Small dice

1/2 red onion - Fine chop

3-4 Garlic cloves - Minced

7-8 Basil leaves - Chopped 

1 Cup Olive oil (Preferably Extra Virgin)

1 Tablespoon Balsamic Vinegar

1 Tablespoon Lemon juice (Fresh)

Kosher Salt To Taste (Aprox. 1/2 TBL)

1 Baguette cut into 1/2" Slices

Freshly Shaved Parmesan cheese to garnish (Optional)

Procedure

1. Preheat your oven to 400°
2. Combine onion, garlic, tomatoes, and a 1/2 cup of the olive oil in a small bowl and set aside.
3. Cut the Baguette into equal size slices and place on a sheet tray. 
4. Brush the remaining Olive oil generously on the baguette slices and season lightly with kosher salt.
5. Put the Baguette slices in the oven to toast for about 5-7 minutes, or until the bread starts to become golden brown around the edges.
6. While the Bread is toasting add the Lemon juice, Balsamic vinegar, Basil, and Salt to the tomato mixture. stir and let sit until the bread is ready.
7. Now that the Bread is done toasting just spoon some of the Tomato mixture onto the slices of bread, garnish, and Enjoy!