New Food Fight Episode Now Live! Watch now
Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
For me, relaxed meal presentations will forever be classic because this style somehow promotes discussion and active interest in what’s being served. With this platter, I assembled some of my favorite Mediterranean recipes — dips for challah, salads, and marinated vegetables that work harmoniously for maximum flavor.
1/2 small fennel bulb
1/4 teaspoon red pepper flakes
1 tablespoon fresh rosemary, minced, or 1 teaspoon dried
2 strips lemon zest
1/2 cup olive oil
1 and 1/4 pounds (565 grams) mixed olives
25 whole Medjool dates
4 tablespoons prepared tahini, from roasted sesame seeds (recommended but not imperative)
flaky sea salt
2 tablespoons sesame seeds
3 medium eggplants (about 2 pounds/1 kilogram)
salt, for sprinkling
1/4 cup tahini paste, such as Mighty Sesame Tahini
1/4 cup lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon Gefen Paprika
2 tablespoons parsley, chopped
2 tablespoons pomegranate arils
4 firm Roma tomatoes, diced
4–6 jalapeños, diced
1/2 Vidalia onion, diced
5 teaspoons oil
3–4 tablespoons white vinegar
generous dash of salt
5 cups shredded red cabbage
2 cups shredded green cabbage
1/2 cup golden raisins
1/4 cup toasted, sliced almonds
3 tablespoons olive oil
2 tablespoons mayonnaise (optional)
2 tablespoons Tuscanini Apple Cider Vinegar
3 tablespoons Gefen Maple Syrup
1/2 teaspoon salt
pepper, to taste
1 cup raw quinoa
1 and 3/4 cups water
1/2 teaspoon salt
1 cup chopped fresh parsley
1 cup chopped fresh dill
1/2 cup chopped fresh mint
1/2 cup pine nuts
4 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons oil
2 pounds (1 kilogram) fresh shallots, peeled, with roots intact
3 tablespoons sugar (I used coconut sugar)
3 tablespoons Tonnelli Red Wine Vinegar
1/2 teaspoon salt
Trim and cut fennel bulb in half.
Using a hand peeler, shave 12 strips from the bulb and place in a large bowl.
Add the remaining ingredients. Stir well and let marinate at room temperature for one hour before serving.
Carefully remove the pits from the dates.
Fill with tahini — about one-half to one full teaspoon per date, depending on preference and date size.
Sprinkle lightly with sea salt and sesame seeds.
Heat the broiler on your stovetop.
Pierce eggplants with a fork or knife, and place them about two inches (five centimeters) from the heat.
Turn until blackened and softened, about 10–12 minutes.
Once cooled, slice eggplants in half and scrape softened flesh out. Place in a strainer and sprinkle with salt. After five to 10 minutes, squeeze to remove excess liquid.
Mix eggplant, 1/2 teaspoon salt, tahini, lemon juice, and cayenne with a whisk or a fork until you have a smooth, textured consistency.
Serve in a small round dish. Before serving, sprinkle with paprika, chopped parsley, and pomegranate arils for color.
Combine tomatoes, jalapeños, and onion in a small container or bowl.
Add dressing. Taste and adjust. This salad can handle salt and vinegar well, as the jalapeños soak up a lot of the flavor. Serve cold.
This salad has been a staple in our family for decades, and I share the recipe whenever I get a chance!
Combine cabbage, raisins, and almonds in a large bowl.
Mix dressing ingredients and add to salad.
Place quinoa in a saucepan and add the water and salt. Stir, cover the pan, and bring to a boil over medium-high heat. Turn the heat to low and cook for 10–12 minutes or until water is fully absorbed. Remove from heat and let rest for 15 minutes.
Fluff with a fork and place it in a large salad bowl.
Meanwhile, mix the dressing ingredients to combine.
Add the chopped herbs to the quinoa, followed by the dressing. Toss to combine.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat the oil in a pan. Add the shallots and sugar and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.
Add the vinegar and salt. Toss well.
Place the frying pan in the oven and roast for 15–30 minutes, depending on the size of the shallots, until they’re tender. Serve hot.
Serve with some chummus, s’chug, figs drizzled with balsamic, and quartered quick-pickled radishes. Arrange all the components on a platter or grazing board.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
How Would You
Rate this recipe?
Reviews