Adapted from “Orna and Ella, The Cookbook” (published in Hebrew)

Ingredients: (makes about 20 small latkes)

For the latkes:

• 2 lbs. sweet potatoes – preferably small
• ¾ cup gluten-free flour
• 1 tablespoon Tamari sauce (gluten-free soy sauce)
• 1 teaspoon sea salt
• 1 teaspoon coconut sugar
• A little organic Grapeseed oil for frying

For the dipping sauce:

• 2/3 cup sour cream (or make your own vegan sour cream)
• 2 tablespoons vegan mayonnaise
• sea salt and pepper to taste
• 3 tablespoons chopped chives

Directions:

1. If you are using mini sweet potatoes, cook them in their skins until completely soft (pierce with a blade of a knife), cool slightly and peel. If you are using big ones – peel and cut them in large, fairly uniform cubes and cook until soft. Place in a colander to drain excess liquid.
2. Let cool, add soy sauce and mix gently with your hands (the mixture is quite sticky). Add salt, sugar and flour and mix again, until thoroughly combined.
3. Discard any hard bits, and avoid over mixing, which will make the batter heavier and even stickier.
   Set aside for half an hour.
4. Gently heat a skillet and add just enough oil to cover its surface. Wet your hands and form balls size of a walnut, drop on a skillet and flatten with a spatula.
5. Fry the latkes gently for 4-5 minutes, flipping them once. They should be nicely browned and firm enough to be removed with a spatula. Drain on paper towel. Fry in batches until all the batter is used. Add more oil if necessary and make sure the oil is hot before adding another batch of pancakes.
6. Combine the dipping sauce ingredients in a small bowl.
7. Serve the latkes warm with the dipping sauce or set aside and reheat in a medium-hot oven (not in a microwave!). Reheating actually improves the texture, so these latkes are perfect for making ahead.

1. In a small saucepan reduce the balsamic vinegar with the sugar over low heat. Remove from heat and let chill. 
2. Warm the oven to 400 degrees Fahrenheit. Spread the figs over a baking sheet lined with parchment paper. Brush the figs with olive oil and roast for 3-4 minutes. 
3. In a large serving plate, spread the greens and drizzle with a little fresh lemon juice. Toss lightly. 
4. In another bowl toss all the tomatoes with the jalapeño, sea salt, pepper and a little olive oil. Spread  the tomatoes over the greens. 
5. Top the salad with the roasted figs and drizzle with the balsamic reduction. Serve immediately. Option: garnish the salad with chopped fresh parsley.

Ingredients

• 2-3 pints cherry tomatoes
• 2-3 sprigs fresh thyme or rosemary
• 3 Tablespoons Extra Virgin Olive Oil
• Sea salt
• Fresh ground pepper

Directions

1. Preheat oven to 425 degrees
2. Toss tomatoes with herbs, EVOO, salt and pepper and spread on a rimmed baking sheet.
3. Roast, tossing occasionally, until tomatoes are blistered – 20-25 minutes.
4. Transfer the tomatoes to a serving platter and sprinkle with a little more sea salt. Serve hot or at room temperature.

For the Dressing:

• 2 clove garlic, minced
• 6 anchovy fillets, rinsed and minced
• 2 teaspoons vegan mayo (I like this one)
• 2 teaspoons organic Dijon mustard
• ½ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• sea salt and black pepper to taste

For the Salad:

• 2 tablespoons extra-virgin olive oil
• 2 heads romaine lettuce, bottoms trimmed, cut lengthwise into halves
• ½ cup grated Pecorino (optional)
• ½ cup chopped parsley

Directions:

1. Whisk the minced garlic and minced anchovies together until they form a paste. Add the mayonnaise and mustard and whisk. Add the olive oil, then vinegar. Season to taste with salt and pepper. Set aside.
2. Brush the lettuce heads with olive oil. Lightly grill over medium heat for 2 minutes. Then brush with the dressing and cover the grill for 1-2 minutes to allow dressing to melt into the lettuce.
3. Platter and drizzle with remaining dressing and garnish with grated Pecorino cheese and chopped parsley.

Yield: 4 patties.

Ingredients:

• 1 ¼ lbs. ground organic turkey
• 1 medium zucchini grated
• 1 teaspoon dried oregano
• 2 scallions chopped
• ¼ cup fresh mint chopped
• 1 Tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• pepper to taste

Mix all the ingredients together and form 4 patties. Heat the grill and barbecue over medium heat until cooked through, about 4 minutes per side. Serve with Tahini sauce over greens.

Yield: 4-5 Servings

Ingredients:

• 1 9-ounce package frozen artichoke hearts, thawed
• 2 lbs. large peeled and deveined shrimp

Marinate Ingredients:

• ½ teaspoon red pepper flakes
• ¼ cup finely chopped fresh parsley
• ¼ teaspoon dried oregano
• 1 cup dry white wine
• 2 Tablespoon fresh lemon juice
• 3 Tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon sea salt

Directions:

1. In a large bowl, mix together all the ingredients for the marinate.
2. Add the shrimp and artichoke hearts to the marinate and toss well. Let marinate for at least 30 minutes.
3. Use a nonstick grill topper to grill the shrimp over medium heat. Grill for 5-8 minutes.