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Yom Tov Favorites 

This month is my favorite time of year to whip out some special recipes and absolutely wow my guests! These two recipes are made of ordinary ingredients that are completely elevated with unique gourmet flavors. I hope you enjoy them as much as I do. Chag Sameach and happy cooking!


simple blank notepad on rustic wood table, background

This recipe is super simple but packs so much complex flavor! It’s a go-to fish for Yom Tov and Shabbat in my household. It pairs deliciously with dips and tahini!

1 lb. salmon 

1/2 tsp. salt 

1/4 tsp. black pepper 

3 tbs. olive oil 

1/3 cup lemon juice 

4 cloves garlic, minced 

1/4 cup chopped fresh cilantro 

lemon slices (optional)

1. Place the fish in an ovenproof dish. Mix the sauce ingredients and pour over the fish.

2. Bake on 450 degrees for 20 minutes until the salmon is cooked through. 

Tip: Place under the broiler for an additional two minutes to give the fish a golden crust.


These meatballs are absolutely addicting! Slow-cooked in a silky onion sauce, it’s delicious served with mashed potatoes or white rice. You’re bound to impress with this dish!

For the meatballs:

1 lb. ground beef 

1 egg, beaten

3 tbs. flour (or gluten free flour)

1/2 tsp. onion powder 

1/2 tsp. salt 

1/4 tsp. black pepper 

For the sauce:

2 large yellow onions, thinly sliced 

1 red onion, thinly sliced

2 tbs. oil

2 tbs. brown sugar 

1 sprig fresh rosemary or 1/2 tsp. dry rosemary 

1 1/4 cup water

1 tsp. salt

3/4 cup red wine

1 tsp. red wine vinegar 

2 tbs. cornstarch mixed in 1/4 cup water

  1. In a large mixing bowl, combine the meatball ingredients until it is mixed evenly. Do not overmix.

2. Heat a wide pot on high heat and sauté the onions in the oil for 10 minutes until the onions become translucent. 

3. Deglaze the pot with the red wine. Once the wine simmers, add the rest of the sauce ingredients and bring to a boil.

4. Once the sauce is boiling, shut off the flame and nestle the meatballs in the sauce.

5. Cover the pot and transfer to the oven set to 400 degrees. Cook for 1 hour.


How to incorporate pomegranates into your dishes

add it to a fresh greens salad 

-serve it with toasted slivered almonds over rice

-use pomegranate molasses to glaze a roast or corn beef

-fold pomegranate seeds into room-temperature couscous or quinoa bowl

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