Tag Archives: olives

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper and Eggplant SaladI can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.

But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Roasted Bell Pepper & Eggplant Salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 eggplant, cut into ¼ inch cubes
  • 3 tbsp almonds
  • 2 red, yellow, or orange bell peppers, halved, seeded, and cored
  • 1 tbsp ghee or coconut oil
  • Juice from ½ lemon
  • ¼ cup pitted kalamata olives, roughly chopped
  • 1 garlic clove, minced (omit for low FODMAP)
  • 3 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • ½ + ¼ tsp sea salt
  • Ground black pepper, to taste
  1. Preheat the oven to 450 degrees F.
  2. Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and ¼ tsp sea salt.
  3. Bake in the preheated oven for 15 minutes, tossing them halfway through.
  4. While the eggplants are baking, heat a skillet over medium heat.
  5. Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
  6. Transfer the almonds to a cutting board, let cool, then give them a rough chop.
  7. Once the eggplants are done, remove from the oven to cool.
  8. Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
  9. Broil the bell peppers for 5 minutes until the skin is black and charred.
  10. Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  11. Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
  12. Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
  13. Chill for at least 1 hour before serving.

Roasted Bell Pepper and Eggplant Salad


The New Yiddish Kitchen Cookbook Giveaway + Pan-Roasted Chicken with Figs & Olives

pan roasted chicken with figs olives

I grew up in a small suburb in New Jersey, in which almost half of my friends were Jewish. Because of the big Jewish community in my town, it wasn’t unfamiliar for me to hear Yiddish slangs and be invited to Bar and Bat Mitzvahs all throughout middle school. And, most importantly, there was a delicious diner where we can get our fix of matzoh ball soup and a bagel shop that we frequented every weekend.

My exposure to the Jewish culture and food continued when I went to college in New York City, and my late night snacks involved going to our favorite diner to stuff our drunk faces with potato latkes and challah french toast. Of course, the morning after, we would just walk across the street to get our everything bagel with lox and extra cream cheese. Oh, the good old days of glorious carbs and gluten! And how I’m paying for it now with my health.

This is why when my fellow bloggers Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo came out with their new cookbook, The New Yiddish Kitchen, I jumped at the chance to review it! This book contains over 100 Kosher recipes adapted for anyone living with food allergies, and I love that there are little tips for each recipe that are passed down from Jewish grandmothers. There’s even a glossary of all the common Yiddish terms. So cute and fun!

It was so amazing to open up the book to find beautiful photos of gluten-free and paleo recipes and I cannot wait to try them all! Here are the ones I’m the most excited about: matzo balls, challah bread, Bubbe’s brisket, rugelach, tabbouleh, and ALL THE BAGELS! You don’t have to be Jewish to enjoy the dishes in the book. If you love good food, you’ll love all the recipes. And I’m thrilled to give you a chance to win a free copy of the cookbook! Enter below:

This giveaway is open to US residents only. It will be open for entry until April 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email.

The one recipe I HAVE tried from the cookbook and I’m so excited to share with you is the Pan-Roasted Chicken with Figs and Olives! I mean… what about the name of that dish is not to like?

pan roasted chicken with figs olives

pan roasted chicken with figs olives

pan roasted chicken with figs olives

I love the balance of sweet and salty in this recipe. The flavors of figs and olives complement each other so well. And also, who doesn’t love to cook with wine? I felt so fancy and Julia Child-like. The chicken tasted so delicious that I’m thrilled that we have leftovers of it for the next several days. It’s also a fairly simple recipe that looks like you put a ton of work into it. So great for a special occasion!

http://www.savorylotus.com/pan-roasted-chicken-with-figs-and-olives/If you want to get your hands on The New Yiddish Kitchen, which I know you’ll love, enter the giveaway above or order it on Amazon!

Pan-Roasted Chicken with Figs & Olives
Prep time
Cook time
Total time
  • 1 whole chicken, cut up into 8 pieces
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp (10 ml) avocado oil or schmaltz
  • 1 cup (160 g) slice shallots (about 2-3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme
  1. Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
  2. Season the chicken all over with the salt and pepper.
  3. Add the oil to the skillet and swirl to coat.
  4. One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  5. To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
  6. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  7. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).

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Paleo Gluten Free Pan Roasted Chicken with Figs and Olives

Pizza Stuffed Summer Squash

pizza stuffed summer squash

C and I argued pretty hard about what to call these. When I served it, I announced, “It’s pizza stuffed summer squash!” and he rolled and rolled his eyes. He said this was not pizza. Because there’s ground beef. How does that make sense?

“You are lying to your blog readers,” he said. Nuh uh. It has marinara sauce and cheese. Isn’t that all you need for the pizza flavor? I know it’s been forever since I had a real pizza, but it’s my recipe and my blog so I do what I want. It’s my version of pizza, so I win.  

pizza stuffed summer squash

You are probably like, “Great story, bro…” so let’s change the subject and talk about how cute these round summer squash are, amirighhh? This recipe will definitely work with other types of squash but you just can’t repeatedly say, “Ohemgee, I just can’t with these!” while your make them. And that’s just no fun.

You can use this recipe as a base for various toppings. Hate olives? Top with mushrooms and pepperoni. Make it a Hawaiian with ham and pineapple pieces. I love it because it’s easy to get creative and you can’t really mess it up!

pizza stuffed summer squashpizza stuffed summer squash
pizza stuffed summer squash

Prep time
Cook time
Total time
  • 2 round summer squash
  • 1 tbsp coconut oil
  • 8 oz ground beef
  • ½ small onion, chopped
  • 2 garlic cloves minced
  • ⅔ cup marinara sauce, sugar free
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • salt & pepper, to taste
  • 2 tsp arrowroot starch
  • ¼ cup olives, sliced
  • cheese (optional)
  1. Preheat oven to 400 degrees F.
  2. Cut both squash in half lengthwise and scoop out the flesh, leaving ½ inch of flesh on the skin, and place on a greased baking sheet rind side down. Save the flesh for another use.
  3. Heat coconut oil in a skillet over medium high heat.
  4. Add onions, salt, and pepper, and saute until soft.
  5. Add ground beef, salt, and pepper, and stir until almost cooked through.
  6. Add garlic, marinara sauce, oregano, basil, and thyme, and cook while stirring for about 5 minutes.
  7. Sprinkle in arrowroot starch and stir until the sauce thickens.
  8. Fill the ground beef mixture into the squash.
  9. Top with cheese if using, and sliced olives.
  10. Bake for 20-25 minutes until everything is cooked through and cheese is melted and bubbling.

Paleo Gluten Free Whole30 Pizza Stuffed Summer Squash