Meet the Jewish Food Society’s First Cook in Residence

• 3 cups old fashioned rolled oats
• ½ cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• ½ cup raw almonds, roughly chopped
• ½ cup raw pecans, roughly chopped
• ½ cup raw hazelnuts, roughly chopped
• ¼ cup sesame seeds
• ¼ cup extra-virgin olive oil
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• ¼ cup silan (natural date syrup) or honey
• 3 tablespoons tahini
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt
• 1 teaspoon lemon zest
• 1 cup of dried fruits (any combination of dried cranberries, raisins, goji berries, or other favorite)
• 1 cup unsweetened coconut chips

Garlic Confit

• 1 head of garlic
• ½ cup extra virgin olive oil
• salt

• ½ lb. sushi grade tuna, sliced into ¼” strips
• ½ lb. sushi grade red snapper, sliced into ¼” strips
• 1 red bell pepper, roasted
• 1 poblano pepper, roasted
• 4 teaspoons harissa
• seeds from 6-8 cherry tomatoes
• 4 cloves garlic confit
• 1 Lemon, very thinly sliced, cut into small triangles
• ¼ cup extra virgin olive oil
• lemon juice, from ½ a lemon
• ¼ cup cilantro leaves
• ½ teaspoon maldon sea salt

• 1 cup dried chickpeas, soaked overnight and drained
• 3 tablespoons olive oil
• 4 stalks of celery, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh turmeric, minced, or ½ teaspoon ground turmeric
• 1 tablespoon kosher salt
• ½ teaspoon ras el hanout (spice blend)
• ¼ teaspoon ground black pepper
• ¼ teaspoon dry chilli flakes
• 1 cup brown lentils, soaked for 6 hours
• 4 large tomatoes, roughly chopped or grated
• 3 cups egg noodles
• 1 teaspoon maple syrup (optional)
• Juice of half a lemon

For serving:

• ¼ bunch parsley, roughly chopped
• ¼ bunch cilantro, roughly chopped

• 1½ cups whole greek yogurt
• 1½ cups sour cream
• 2 tablespoons flour
• 1 teaspoon salt, plus more to taste
• ½ cup water
• 1 tablespoon fresh lemon juice