{"id":57637,"date":"2017-05-01T10:00:17","date_gmt":"2017-05-01T15:00:17","guid":{"rendered":"https:\/\/www.ou.org\/life\/?p=57637"},"modified":"2017-05-08T07:39:30","modified_gmt":"2017-05-08T12:39:30","slug":"ultimate-yom-haatzmaut-recipes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/ultimate-yom-haatzmaut-recipes\/","title":{"rendered":"Ultimate Yom Haatzmaut Recipes"},"content":{"rendered":"

It\u2019s Yom Haatzmaut time, which means two things; loving Israel and making a BBQ! This is the ultimate BBQ\/Picnic menu \u2013 It is everything BUT the BBQ! These are the ultimate side dishes that will turn your BBQ from generic to AMAZING! Follow these easy steps and combine these side dishes with simple grilled steaks and chicken, and your world of picnics\/BBQ will be changed forever!<\/em><\/p>\n

P.S. This can all be prepared the day before!<\/p>\n

Smoked\u00a0Eggplant\u00a0Pasta<\/span>\"\"<\/strong><\/h3>\n

The eggplant makes this dish, the flavors of smokiness and garlic are what creates the perfect creamy dressing for this pasta.<\/em><\/p>\n

Ingredients<\/span>:<\/strong><\/h4>\n
    \n
  • 1 box Tortellini pasta cooked to perfection according to box<\/em><\/li>\n
  • 2 eggplants<\/em><\/li>\n
  • \u00bd cup extra virgin olive oil<\/em><\/li>\n
  • 2 cups cherry tomatoes<\/em><\/li>\n
  • 1 chili pepper sliced, seeds removed for less heat<\/em><\/li>\n
  • 8 cloves garlic zested<\/em><\/li>\n
  • 1\u00bd cups spinach optional<\/em><\/li>\n
  • 1\u00bd teaspoons salt pink Himalayan<\/em><\/li>\n
  • 2 lemons juiced<\/em><\/li>\n
  • 2 Tablespoons silan<\/em><\/li>\n
  • 2 cups fresh basil stems removed<\/em><\/li>\n
  • \u00bc cup fresh mint chopped<\/em><\/li>\n<\/ul>\n

    Directions<\/span>:<\/strong><\/h4>\n
      \n
    1. Using a fork, prick the eggplants all around and place them straight onto an open flame, 15 minutes per side, until completely blackened. Scrape into a large bowl, allowing a little bit of the black bits to get mixed in.<\/li>\n
    2. Prepare a large skillet on high heat. Add 3 Tablespoons of olive oil and get hot. Add the tomatoes and chili pepper and cook for 6 minutes, mixing periodically.<\/li>\n
    3. Add the garlic and cook for 2 more minutes. Add the spinach and cook for 1 more minute. Once cooled, add pasta, remaining olive oil, salt lemon, silan, mint and basil and another drizzle of olive oil and salt if needed. Mix and serve warm or room temperature.<\/li>\n<\/ol>\n
      \n
      \n<\/div>\n

      Exotic Sweet Potato Wedges<\/span>
      \n<\/b><\/h3>\n

      This recipe is win! It doesn\u2019t ever dry out, lasts for days in the fridge and is a true crowd pleaser!<\/em><\/p>\n

      Ingredients<\/span>:<\/strong><\/h4>\n
        \n
      • 4 sweet potatoes cut into large long pieces<\/em><\/li>\n
      • \u00bc cup extra virgin olive oil<\/em><\/li>\n
      • \u00bd Tablespoons garam masala spice blend<\/em><\/li>\n
      • \u00bd Tablespoons sumac powder<\/em><\/li>\n
      • \u00bd Tablespoons zaatar spice blend<\/em><\/li>\n
      • \u00bd Tablespoons curry powder<\/em><\/li>\n
      • \u00bd Tablespoons garlic powder<\/em><\/li>\n
      • 1\u00bd teaspoons salt pink Himalayan<\/em><\/li>\n
      • \u00bc cup cilantro chopped (optional)<\/em><\/li>\n
      • \u00bc cup mint chopped<\/em><\/li>\n<\/ul>\n

        Directions<\/u>:<\/strong><\/h4>\n
          \n
        1. Preheat oven to 425\u2109. Prepare a sheet pan with parchment paper.<\/li>\n
        2. Add all ingredients except cilantro and mint and mix well.<\/li>\n
        3. Bake for 45 minutes, or until crispy on the outside and soft on the inside.<\/li>\n
        4. Add fresh herbs right before serve. Serve hot or room temperature.<\/li>\n<\/ol>\n

          Note:\u00a0<\/i>If you don\u2019t have these spices, use the ones you have but if you can buy these spices, they are worth investing in!<\/i><\/p>\n

          \n

          Nectarine and\u00a0White\u00a0Asparagus\u00a0Salad<\/strong><\/span><\/h3>\n

          This is the perfect summer salad! Of course if you can\u2019t find white asparagus you can substitute green ones, or sugar snap peas, or green beans into this recipe!<\/em><\/p>\n

          Ingredients<\/span>:<\/strong><\/h4>\n
            \n
          • 2 purple onions sliced<\/em><\/li>\n
          • 3 scallions sliced into 5 inch pieces<\/em><\/li>\n
          • 1 bunch asparagus stems broken off<\/em><\/li>\n
          • 1 avocado sliced<\/em><\/li>\n
          • 3 nectarines sliced<\/em><\/li>\n
          • \u00bd cup extra virgin olive oil<\/em><\/li>\n
          • 2 Tablespoons Balsamic vinegar<\/em><\/li>\n
          • \u00bd cup white wine vinegar<\/em><\/li>\n
          • 2 Tablespoons Tuscany spice blend<\/em><\/li>\n
          • 1 Tablespoon mustard optional<\/em><\/li>\n
          • 2 Tablespoons silan<\/em><\/li>\n
          • 4 ounces butter lettuce<\/em><\/li>\n<\/ul>\n

            Directions<\/u>:<\/strong><\/h4>\n
              \n
            1. In a salad bowl add the onions, scallions and asparagus and drizzle with \u00bc cup of olive oil and 2 Tablespoons balsamic vinegar and mix well.<\/li>\n
            2. Prepare grill pan on high heat. Add everything from the bowl and grill for 7 minutes, giving it a mix once. Remove from grill and place back in bowl.<\/li>\n
            3. 3. Add the lettuce, nectarines and avocados.<\/li>\n
            4. In a jar, add the remaining olive oil, vinegar, Tuscany spice blend, silan and mustard. Shake well and pour right before serve.<\/li>\n<\/ol>\n

              Note<\/i>:\u00a0You can make this salad the day before, just don’t add the lettuce or dressing until right before you serve it.<\/i><\/p>\n

              \n

              Sun-Dried\u00a0Tomato\u00a0Dip<\/span><\/h3>\n

              This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!<\/i><\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • \u00bd quart sundried tomatoes in oil<\/em><\/li>\n
              • 2 Tablespoons olive oil<\/em><\/li>\n
              • \u00bd cup fresh basil<\/em><\/li>\n
              • 2 Tablespoons Balsamic vinegar<\/em><\/li>\n
              • \u00bd teaspoon of salt, if needed<\/em><\/li>\n<\/ul>\n

                Directions<\/span>:<\/h4>\n
                  \n
                1. Add ingredients to food processor and blend.<\/li>\n<\/ol>\n
                  \n

                  Olive\u00a0Tapenade<\/strong><\/span><\/h3>\n

                  Ingredients<\/span>:<\/strong><\/h4>\n
                    \n
                  • 2 Tablespoons Balsamic vinegar<\/em><\/li>\n
                  • 2 Tablespoons olive oil<\/em><\/li>\n
                  • \u00bd quart kalamata olives<\/em><\/li>\n<\/ul>\n

                    Directions<\/span>:<\/strong><\/h4>\n
                      \n
                    1. Place all ingredients in food processor and blend until smooth***<\/b><\/li>\n<\/ol>\n
                      \n

                      Toasted\u00a0Corn\u00a0Salsa<\/strong><\/span><\/h3>\n

                      Ingredients<\/span>:<\/strong><\/h4>\n
                        \n
                      • \u00bc cup extra virgin olive oil<\/em><\/li>\n
                      • 1 corn cut from its core<\/em><\/li>\n
                      • 1 can crushed tomatoes<\/em><\/li>\n
                      • \u00bd purple onion<\/em><\/li>\n
                      • 1 Tablespoon fresh ginger<\/em><\/li>\n
                      • 1 clove garlic<\/em><\/li>\n
                      • \u00bd chili pepper seeds removed for less heat<\/em><\/li>\n
                      • \u00bc cup fresh mint stems removed<\/em><\/li>\n
                      • \u00bc cup fresh basil stems removed<\/em><\/li>\n
                      • 1 lemon juiced<\/em><\/li>\n
                      • 1\u00bd teaspoons Himalayan pink salt<\/em><\/li>\n<\/ul>\n
                        \n

                        Directions<\/span>:<\/strong><\/h4>\n
                          \n
                        1. Add all ingredients to a food processor. Pulse until preferred texture.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                          It\u2019s Yom Haatzmaut time, which means two things; loving Israel and making a BBQ! This is the ultimate BBQ\/Picnic menu \u2013 It is everything BUT the BBQ! These are the ultimate side dishes that will turn your BBQ from generic to AMAZING! Follow these easy steps and combine these side dishes with simple grilled steaks<\/p>\n","protected":false},"author":133386,"featured_media":57638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8,153],"tags":[],"class_list":["post-57637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-yom-haatzmaut","series-chef-zissie"],"yoast_head":"\nUltimate Yom Haatzmaut Recipes - OU Life<\/title>\n<meta name=\"description\" content=\"Get a taste of an Israeli mangal (barbecue) with Eggplant Pasta, Nectarine & White Asparagus Salad, Sun-Dried Tomato Dip, Olive Tapenade and more.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/ultimate-yom-haatzmaut-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ultimate Yom Haatzmaut Recipes - OU Life\" \/>\n<meta property=\"og:description\" content=\"Get a taste of an Israeli mangal (barbecue) with Eggplant Pasta, Nectarine & White Asparagus Salad, Sun-Dried Tomato Dip, Olive Tapenade and more.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/ultimate-yom-haatzmaut-recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-01T15:00:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-05-08T12:39:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/unnamed-3.png\" \/>\n\t<meta property=\"og:image:width\" content=\"625\" \/>\n\t<meta property=\"og:image:height\" content=\"411\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Chef Zissie\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Chef Zissie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/ultimate-yom-haatzmaut-recipes\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/ultimate-yom-haatzmaut-recipes\/\",\"name\":\"Ultimate Yom Haatzmaut Recipes - 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