- Jewish Learning
4 scallions, chopped
3 tablespoons Gefen Honey
1 tablespoon dried thyme
1 teaspoon pink Himalayan salt
2 lemons, freshly squeezed
2 oranges, peeled and sliced (reserving core for dressing)
4 ounces kale, thinly chopped
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place sliced bread on top.
Add the peppers and spicy pepper to the large bowl with marinade and mix well.
Add the mushrooms to the marinade and mix well. Remove mushrooms to skillet and sauté for three minutes. Place in another jar.
Wipe out the skillet and place back on high heat. Add remaining olive oil and get hot. Sear salmon for three minutes per side. Remove to a plate and shred, then mix with scallions.
Divide the remaining marinade among the pepper and mushroom jars. Add one and a half tablespoons of honey, a half tablespoon thyme and a half teaspoon of salt to each and mix well. Add fresh lemon to the peppers, mushrooms and fish.
Remove bread from oven and place on large cutting board with a variety of toppings: brie with charred red peppers, cream cheese with scallions and salmon, goat cheese and mushroom salad.
After the crostinis are prepared, add kale to a large salad bowl. Add remaining peppers, mushrooms (with their marinade) oranges and scallions to the bowl and mix well.
Place the balsamic vinegar and half of the olive oil in a large bowl. Brush the bread with this mixture and stick in oven for six to eight minutes.
Heat a large skillet over high heat. Remove peppers from the marinade (reserve the marinade) and sauté for five minutes, stirring periodically. Place cooked peppers in a small jar.
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