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Persian Zeitun Parvardeh (Marinated Olives)

White square bowl containing green olives marinated in herbs with a walnut on top
Even if you can’t find all of the traditional ingredients for this flavorful dish (green Calamata olives and golpar/angelica may be tough to find, depending on your location), the combination of garlic, walnuts and sweet/tart pomegranate molasses with the slightly acidic olives will push this dish to the forefront of your cocktail table.
2 cups pitted, unstuffed green olives, rinsed and drained (olives with pits may be used)
½ cup walnuts, toasted (or 2 tbsp walnuts and 2 tbsp almond butter)
2 cloves garlic, finely minced
3 tbsp pomegranate molasses
1⁄2 teaspoon golpar (angelica), in the parsley family but sweeter, available in Middle Eastern markets (optional)
Salt and pepper to taste
1 tbsp water or olive oil, if needed

Italian Wedding Soup with Israeli Couscous

Red bowl full of Italian wedding soup with veggies meatballs and Israeli couscous

This is one of my favorite soups to make, especially when it starts to get cold; it tastes like a giant cozy bowl of comfort. It’s also a one-pot meal, my version having little turkey meatballs, Israeli couscous, and lots of veggies. Make it before Shabbat to last throughout the weekend and into the start of your week!

FOR THE MEATBALLS:
1lb. ground turkey
1/2 cup Italian seasoned breadcrumbs
1/2 cup nutritional yeast or Parmesan cheese
1 egg
2 tablespoons olive oil
Salt and pepper to taste
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FOR THE SOUP:
1 cup Israeli couscous
8 cups chicken broth
1-2 lemons
3 carrots
3 celery ribs
1 onion
Half bunch of dinosaur kale
2 cloves garlic
Handful dill
Chili flakes to taste

Easy Chicken Kreplach

Ceramic bowl of chicken kreplach in soup
30 minutes

Using store-bought wonton wrappers and leftover chicken, you can enjoy the heartwarming comfort of kreplach in less than 30 minutes.

Leftover Shabbat chicken or rotisserie chicken works great for this recipe. Need a vegetarian version? Substitute your favorite cooked veggie crumbles for the chicken and use hearty vegetable broth for the soup.

FOR THE KREPLACH:
2 tablespoons cooking oil
½ medium sized onion, chopped
2 garlic cloves, minced
1 cup cooked chicken*
Salt, to taste
Pepper, to taste
2 sprigs fresh dill
2 eggs
10 -12 wonton or dumpling wrappers
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FOR THE SOUP:
4 cups chicken broth
1 celery stalk, sliced
2 carrots, peeled and sliced

Quick and Easy Pizza Crust

Hands kneading a ball of dough on a white surface
40 minutes
This recipe for quick and easy pizza crust comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

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