Hi Guys! I am super fortunate to have tons of really cool things going on right now. I can’t wait to tell you guys all about them when the time comes. Meanwhile, I reached out to some of my favorite food bloggers to help me by guest post for a few weeks. I’m starting it all off with my friend who is a proud bagel-and-lox-aholic. Amy Kritzer is the creator of the amazing food blog, What Jew Wanna Eat. She is also the author of Sweet Noshings, and is the owner of ModernTribe, an online Judaica store. I had been a fan of Amy’s Instagram and blog for a while and had the pleasure of meeting her a few years ago at Kosherfest. Since then we have been foodie friends and I even attended her book party for Sweet Noshings in New York City. Alright, I’ll let Amy take it over from here!
Eitan asked me to guest post on his blog while he’s busy working on his next awesome project, and I’m honored to share a recipe with y’all. I got the chance to meet Eitan at KosherFeast a few years ago, and again while filming cooking videos for Manischewitz. He works harder than most people I know, let alone most 14-year-olds I know! Eitan’s photography just gets better and better and his creative takes on kosher cooking are all so delicious, so I am thrilled to help out a bit by sharing a recipe of my own. I can’t wait to see how he gets inspired next!
On my blog, I love putting my spin on the classic Jewish recipes I love. In the New Year, we all try to eat a bit healthier, right? This sandwich has lots of healthy elements, but is hearty and certainly isn’t boring. Crunchy roasted chickpeas, herby green tahini sauce, tangy pickled onions, with creamy avocado for kicks (and that will fill you up too.) I added a little heat too because I know Eitan loves spicy food as much as I do!
The best part is all these elements are tasty in other ways too, so I’ll double the recipe and go double duty. Try the roasted chickpeas as a snack, the green tahini on chicken or fish, and the pickled onions on everything! But they are extra good brought together in a pita.