Meet Miche: One of our best friends and best cooks around (she’s also married to a professional chef)! We’ll showcase a new recipe from her kitchen here each month!
December 2025: Babaganoush
Ingredients:
3 medium eggplants
1/2 cup tahini
1 large garlic clove grated
1/2 lemon juiced
Salt
Toppings:
Pomegranate seeds
Mint leaves
Pomegranate molasses
Zatar oil (1 tbpn of zatar + 1 tbpn of olive oil mixed)
To make:
-Take the tip of your knife and cut a few small holes in each eggplant
-Put the eggplants on a roasting pan and put them in the oven with the broiler on (put them as close as you can to the flame- you may have to move the oven grates)
-Broil for 30 minutes, turning the eggplants and moving the pan so each eggplant is directly under the flame every 5-7 minutes
-When the eggplant is charred place them in a colander in the sink to let excess juice drain off, let them cool
-When the eggplant is cool, peel off the tops and skin, spoon the insides into a blender (this is a little tedious!)
-Add the tahini, lemon juice, garlic and a big pinch of salt to the blender. Blend until smooth. Adjust lemon juice and salt as needed.
-To get extra fancy add some toppings. I like to do all of the above!
Serve with pita bread, veggies, pretzel thins....
Happy holidays Snitches!
November 2025: Fall Salad
Makes 3-4 salads, Ingredients:
-1 bunch of kale
-1 delicate squash, cut in half. Scoop out seeds and cut into bite-sized pieces
-1/2 cup olive oil
-3.5 tbsp maple syrup
-Sunflower seeds and/or pumpkin seeds
-1/2 lemon, juiced
-Pomegranate seeds
-Pecorino or Parmesan
-1-2 cups cooked quinoa (depending on how much you want. I started with 1 cup dry quinoa which made 3 salads plus more for leftovers)
-1 shallot, chopped finely
-2 tbsp of red wine vinegar
-1/2 tbsp of Dijon mustard
Directions:
Preheat oven to 425*
Toss the squash with a little olive oil, 1.5 tbsp of maple syrup and salt. Coat well.
Roast squash for 20 minutes in the oven, flipping it half way
Prepare your kale by getting rid of any chunky stems, and shredding it into bite size pieces. Massage it with a little olive oil and a tiny pinch of salt (you can't skip this step)
To make the dressing: mix shallot, 1/2 lemon juiced, 2 tbsp of maple syrup, 1/2 tsp of Dijon mustard, salt and pepper, 2 tbsp of red wine vinegar and 1/2 cup of olive oil and blend. (I prefer mine smooth but you can just whisk the olive oil in to the other ingredients if you don't have a blender or prefer the shallot to be whole)
To make the salad: Place the kale in a bowl, add the quinoa, add pomegranate seeds, add squash, add pumpkin/sunflower seeds, use a peeler to grate some Parmesan cheese on top. Spoon over the dressing.
Tip: Let quinoa and squash cool a little before adding them to the kale so it doesn't wilt. Roast squash on parchment paper for easy cleanup
October 2025: Lemon Chicken Soup
Directions:
Place olive oil in a large Dutch oven or pot. Once the oil is hot add the onion (plus some salt and pepper) and sauté for 4-5 minutes, until softened. Add garlic for 45-60 seconds before adding your broth (you don't want the garlic to burn so don't cook it for long!)
Add broth, raw chicken (this freaked me out at first but just trust!), lemon zest and crushed red pepper to the pot. Add salt (don’t add if you used sodium chicken broth)
Raise the heat to high, cover and bring to a boil. Once boiling turn the heat down to medium and simmer for 10 minutes, then turn the heat off.
Using tongs, remove chicken breast from the soup and shred (I like to use my kitchen aide mixer for this). Stir the shredded chicken back in the pot
Stir in feta and chive, and taste the soup to see if it needs salt or pepper
Separately cook the Israel couscous just by following the directions on the box
To serve, add a scoop of the couscous to a serving of the soup. Top with more chives, feta, lemon juice, and jalapeños if you’d like. I like to add a generous squeeze to brighten it up.
Serves 6-8, Ingredients:
10 cups chicken broth
3 tablespoons olive oil
8 garlic gloves minced
1 yellow onion sliced in thin strips
Zest of 1 lemon
2-3 boneless chicken breasts
1/2 teaspoon of crushed red pepper (more if you like spice)
2 ounces crumbled feta (more for topping)
1/3 cup chopped chives (more for topping)
1 cup of Israeli couscous
1 lemon for serving (you can use the one you zested)
Jalapeños for garnish (optional)
September 2025: Chicken Cutlet with Caesar Salad
Serves 2
Ingredients:
2 chicken breasts
1 egg
1/2 cup of flour
1/2 cup of breadcrumbs (I use panko)
Salt/pepper
Romaine lettuce
Caesar dressing
Directions:
Cut chicken in half to make it thinner. Cut most of the way through but not all the way, then flip the chicken over, place plastic wrap over the chicken and pound it thinner. Make sure it's even. You can use a meat mallet or I use a rolling pin/soup ladle with a little extra force!
Place egg in a bowl, whisk it up. Add salt and pepper. In a separate bowl, add the flour and salt and pepper. In another bowl add the bread crumbs and salt and pepper.
Coat the chicken with flour. Tap off extra. Then place it in the egg wash. Tap off extra. Then place it in the breadcrumbs. Press breadcrumbs down into chicken so they stay. Tap off extra (make sure the chicken is coated well with each step).
Heat 3-4 tablespoons of canola oil in a pan. Make sure the oil is hot then add the chicken.
Turn the heat down to medium and cook for 4-5 minutes a side. You want the outside to be golden light brown (Cooking time will depend on how thin you pounded your chicken so best to use a meat thermometer if you have one/you want chicken to be >150*)
Chop up lettuce, add dressing and mix. Place on your chicken and enjoy!