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Nish Nosh Salad

This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing are the PERFECT marriage.  You’ll see.

Nish Nosh Salad- This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing is the PERFECT marriage. You'll see. passthechallah.com

First off, just want to say a huge WELCOME to my new subscribers!  I am SO excited to share recipes with you and can’t wait to hear what you think.

Today I’m sharing my absolutely favorite recipe for nish nosh salad.  Some of you grew up with nish nosh salad, and some of you have no idea what the heck I am talking about.  Don’t worry, this recipe is for both of you.  Trust me.

Every time I make this salad, it’s gone. GONE.  Which is actually kinda embarrassing given my upbringing.  I learned from my grandma at an early age that you MUST make AT LEAST triple the amount of food that you really need.  AT LEAST.  If you’re having 3 people for dinner, cook for 9.  If you’re having 9 people, cook for 27.  If you’re having 27 people, cook for a million.

Now of course there is a completely logical reason to Grandma’s rule.  If somebody wants another serving of mashed potatoes—for example—but they see there’s just a small portion left, then maybe they won’t take any more.  This is where it starts—and it’s a valid and thoughtful point.  But it somehow gets twisted to mean that if there’s less than half left, then they 100% won’t take anymore, and they’ll leave the meal starving, and they’ll wither away in hunger and never think of you the same way again.  Makes perfect sense…right?

Nish Nosh Salad- This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing is the PERFECT marriage. You'll see. passthechallah.com

So this is the source of the sickness, a.k.a my compulsion to make wayyyyyy to much food.  The good news is, we love leftovers.  The not-so-good-news is, I DO feel like it’s a total embarrassment if one of my dishes is finished.  I way overcook to avoid this from ever happening God forbid, but it does happen sometimes…with dishes like nish nosh salad.

Nish nosh salad is my true go-to salad recipe because everybody loves it.  Always.  I even found a way to make it for Passover with potato starch crackers.  That’s how much I rely on this salad.

What makes nish nosh salad such a crowd-pleaser is the irresistible combination of fresh lettuce, crunchy cabbage, and colorful red onion and cherry tomatoes.  Then comes the best part…NISH NOSH!  Move over croutons—nish nosh crackers are exactly what your salad has been missing all its life.

Nish nosh refers to a specific brand of sour cream and onion crackers.  The brand is Beigel and Beigel, and they are called Cracker Crisps.  You can find them in many grocery stores in the kosher section, and I’ve even included a picture of exactly what you are looking for since I care about you and your nish nosh salad:

nish nosh crackers

It seems that Nish Nosh is no longer written on the package, so that’s not confusing at all….?

I’m not sure which is better about this salad—the crackers or the dressing.  I’ve tried many recipes for nish nosh dressing and this one is hands down the best.  Scouts honor.  It’s a magical combination of sweet and tangy that is pure bliss.  And when you add it to a salad covered in sour cream and onion crackers, the results are just uncanny.

I would recommend running to the store and buying 2 bags of nish nosh crackers ASAP.  Avoid the rookie mistake of buying just 1 bag of crackers and thinking you’ll just make a small batch of nish nosh salad.  If you choose to not listen, you will definitely find yourself in the car rushing for another bag approximately 2 minutes after you try this salad.  It’s that good.  Enjoy!

Nish Nosh Salad
 
Recipe type: Parve
Serves: 8
Ingredients
  • Salad Ingredients:
  • 3 romaine lettuce hearts, chopped
  • ½ bag purple cabbage
  • 1 pint cherry tomatoes, halved
  • ½ small red onion, diced
  • ⅔ (11 ounce) bag nish nosh crackers, slightly crushed
  • Dressing Ingredients:
  • ¾ cup vegetable oil
  • ½ cup mayonnaise
  • 3 Tbsp sugar
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed (I use frozen garlic cubes)
  • 1 tsp dijon mustard (regular mustard is okay too)
  • ½ tsp lemon juice
  • ¾ tsp salt
  • 1 pinch black pepper
Instructions
  1. Add dressing ingredients to a mason jar and shake until creamy and combined.
  2. Combine lettuce, purple cabbage, cherry tomatoes, and red onion in a large serving bowl.
  3. Top with crushed nish nosh crackers and dressing, adding dressing in batches to avoid overdressing. Toss to combine and serve immediately. Enjoy!

 

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Dairy Free Zucchini Soup

This dairy free zucchini soup is so creamy and dreamy, it doesn’t need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

Dairy Free Zucchini Soup- This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

I know what you’re thinking…why is she posting a soup recipe in June? Is she crazy?  Maybe it’s because she lives in LA now and therefore has no grasp of reality outside of her always-perfect-weather bubble? I may be crazy…but trust me, there’s a method to my madness.

I typically have soup at least once a week.  Year round.  The tradition of observing the Jewish Sabbath means having a huge, home-cooked, THANKSGIVING-LIKE meal every Friday night. Let’s just pause right there for a sec.  THANKSGIVING-LIKE.  Like a monster feast.  Like courses and courses of homemade goodness.  Think homemade breads, dips, soup, salads, main dishes (yes, that’s plural), side dishes, and dessert(s) (sometimes plural if you’re lucky).

But to me, nothing says home-cooked quite like a bowl of soup. Regardless of the time of year, soup always feels homey and comfy and somehow magical.  Of all the millions of courses I enjoy every Friday night, I still get the most excited for soup.  A big steak or even filet mignon just can’t compare to enjoying your own bowl of scratch-made soup.  It wins every time in the game of homemade.

So if you want to make your guests feel like royalty and like their wrapped in a blanket of homey comfort but it’s the middle of the summer, I’d recommend opting for this dairy free zucchini soup. It’s light, bright, and summery, while still hitting the soup spot.

And zucchinis are in season!  Just look at that bright green color.  This soup is literally gorgeous.

Dairy Free Zucchini Soup- This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

The zucchinis don’t need much to make them shine—just onion, garlic, some vegetable broth, spices, and a tiny amount of fresh basil.  That’s all she wrote!  Trust me, you don’t need anything more.  This is pure zucchini perfection.

Another plus of this short list of ingredients—it’s EASY!  All you do is saute onions and garlic, add the zucchini and saute some more, add the liquids, cook a little longer, and blend it up!  I give exact measurements below, but if you’re comfortable around the kitchen, this is one of those recipes that you don’t even need to measure for.  Splash in some olive oil to saute the onions and garlic, eyeball the liquids and add more at the end if you’d like, sprinkle in the salt and pepper based on the amount of food you see.  Trust me, you can’t mess this one up.

This soup freezes beautifully.  If you’re feeling up for it, spend a few extra chopping minutes to make a double batch and sock one recipe (or both) in your freezer.  It’s totally worth it.  Being in soup heaven is always worth it. Enjoy!

Dairy Free Zucchini Soup
 
This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!
Recipe type: Parve
Serves: 8 servings
Ingredients
  • 3 Tbsp olive oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced (I use the frozen garlic cubes)
  • 3 pounds zucchini, halved lengthwise and sliced
  • 1½ cups vegetable broth
  • 3 cups water
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1-2 frozen basil cubes (or 1-2 teaspoons fresh chopped basil)
Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and saute until onions are soft and slightly golden, about 7 minutes. Season with a few sprinkles of salt.
  2. Clear a small hole in the center of the pan and add the minced garlic. Cook garlic in the center until fragrant, stirring constantly to avoid burning (about 30-60 seconds).
  3. Add sliced zucchini and cook until zucchinis are softened and starting to brown, about 10 minutes.
  4. Add the vegetable broth, water, salt, and pepper and simmer covered until the zucchinis are very soft, about 10 minutes.
  5. Add basil and blend with an immersion blender until smooth and creamy. Add additional salt, pepper, and water to taste.
  6. Serve with fresh chopped basil and ground black pepper (optional). Enjoy!

 

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Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating. passthechallah.com

I’m BAAAAACK!  I’m sure you’ve been wondering where I’ve been for the last few months.  Right?  Actually, let’s be real.  You probably didn’t notice that you haven’t been seeing posts from me until this post popped up in your inbox and then you thought to yourself, “oh yeah…I haven’t gotten an email from her in a while.”  It’s okay, my feelings aren’t hurt :)

Over the last few months I have been busy with getting married and moving to Los Angeles! AHH!  Exciting times.  And stressful times.  Trust me, there are many times I would have much rather talked to you about my recent salmon obsession (more on that soon), or shared with you my secret for making a huge batch of cookies faster than you ever thought possible, but alas, there are only so many hours in a day.  So things like choosing flower arrangements, stressing over making seating assignments, and going to Bed Bath and Beyond for the billionth time to buy organizers for my kitchen won out.  But now things have calmed down, I am happily settling into married life in sunny California, and Pass the Challah is back in action!

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Skillet Sea Salt Brownies

A fudgy, gooey, warm brownie topped with ice cream and sea salt. Served right from the oven, dessert can’t get any better than skillet sea salt brownies!

Skillet Sea Salt Brownies- A perfectly fudgy, gooey, warm brownie topped with vanilla ice cream and a sprinkling of sea salt. Served right from the oven, dessert can't get any better! passthechallah.com

GUYS! Today is Pass the Challah’s first year anniversary! Yes, that means that exactly a year ago today I published my first post (crunchy cornflakes chicken) on Pass the Challah!  I really can’t believe that it’s been a whole year already.  I guess time flies when you’re having fun!  And I’ve definitely had so much fun sharing my recipes and stories with you!  Ok I gotta stop with the exclamation marks.  Here’s a quick recap of Pass the Challah’s first year:

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Rainbow Fruit Cups

These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion.

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

I have to be honest, I kept going back and forth about if I should post this recipe or not.  Because it doesn’t quite fit the simple, quick, unfussy style of my recipes.  You’ve probably caught on by now to the fact that I like quick and easy recipes that are guaranteed crowd-pleasers.  I make no-bake nutella cheesecake instead of real cheesecake, unstuffed cabbage instead of stuffed cabbage rolls, and one pan meals like onion roasted chicken and paprika chicken and rice.  I’m all about quick.  And let me tell you, these rainbow fruit cups are not quick.  Not by any stretch of the imagination.

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

But sometimes you’re looking for something with that wow-factor.  And these have a HUGE wow-factor!  Trust  me.  I made them this past weekend for a friend’s bridal shower, and I can’t even count how many compliments I got. You’ll be getting compliments all night.  They will steal the show!   Line them all up on a tiered stand, and boy are they STUNNING. Like jaw-droppingly stunning (clearly so stunning that I needed to make up the word “jaw-droppingly”).

And while they’re not quick, they are easy in the sense that there aren’t any complicated steps, long instructions to follow, and chance of messing something up.  Chopping fruit is easy…but you’ll be spending a lot of time doing it.  So be prepared with a good tv show, podcast, radio station, or friend on the phone.  Thank goodness my mom helped me make 48 of these on Sunday.  I’m telling you, they take time.  But it was all 100% worth it for the elegance they added to the shower (and all the compliments didn’t feel so bad either).

So next time you need a stunning dish to instantly add elegance to your occasion, these rainbow fruit cups are exactly what the doctor ordered.  Enjoy!

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

Rainbow Fruit Cups
 
Recipe type: Parve
Serves: 20
Ingredients
  • 20 2-ounce plastic shot glasses
  • 1½ pounds strawberries
  • 3 mangoes, peeled
  • 5 kiwis, peeled
  • 1 pound blueberries
Instructions
  1. Chop washed strawberries, mangoes, and kiwis into tiny pieces (as pictured).
  2. Add strawberries to the bottom of each shot glass, followed by mangoes, kiwis, and blueberries.
  3. Store in the fridge and serve within a few hours. Enjoy!

 

 

 

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No-Bake Funfetti Cheesecake

This no-bake funfetti cheesecake recipe is easy to prepare and so delicious! What can go wrong with a perfect cheesecake loaded with colorful sprinkles?!

No-Bake Funfetti Cheesecake- This no-bake funfetti cheesecake recipe is easy to prepare and so delicious! What can go wrong with a perfect cheesecake loaded with colorful sprinkles?! passthechallah.com

Yes, another no-bake cheesecake!  Because after I made a no-bake nutella cheesecake last week, I was reminded how insanely easy yet insanely delicious they are!  So right after I cleaned up from the nutella cheesecake, I took to the internet and started searching for ideas for my next no-bake cheesecake to make.

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No-Bake Nutella Cheesecake

An easy and completely heavenly No-Bake Nutella Cheesecake! This recipe comes together so quickly and is a huge crowd pleaser.

No-Bake Nutella Cheesecake- An easy and completely heavenly No-Bake Nutella Cheesecake! This recipe comes together so quickly and is a huge crowd pleaser. passthechallah.com

We are just a couple weeks away from Shavuot!  Shavuot is a Jewish holiday (yes, another one) that is  seven weeks after Passover.  And the signature dish of Shavuot is– CHEESECAKE! Good choice right?  Who doesn’t love an excuse to eat tons and tons of cheesecake?

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Crunchy Asian Rice Salad + A Giveaway

This crunchy asian rice salad recipe is a true crowd pleaser! It’s full of chow mein noodles, Craisins, pine nuts, and an addictive soy garlic dressing.

Crunchy Asian Rice Salad- This crunchy asian rice salad recipe is a true crowd pleaser! It's full of chow mein noodles, craisins, pine nuts, and an addictive soy garlic dressing. passthechallah.com

This is one of those recipes that you’re going to be giving out to your friends.  A lot.  It has everything that is addictive and irresistible about a dish—It’s crispy from lots of chow mein noodles.  But it’s also sweet from the Craisins.  It has a touch of richness from pine nuts (and more crunch, which can never hurt).  It’s savory and mouth-watering from shallots, and has a totally incredible soy sauce garlic dressing that I now put on anything and everything I can.  Like I said, this crunchy asian rice salad recipe is a true crowd-pleaser and a true keeper.

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Almond Butter Chocolate Chip Cookies

A simple recipe for perfect gluten free cookies! These almond butter chocolate chip cookies are so delicious, nobody will guess there’s no flour or butter.

Almond Butter Chocolate Chip Cookies- A simple recipe for the perfect gluten free cookie! These almond butter chocolate chip cookies are so delicious, nobody will guess there's no flour or oil. passthechallah.com

Did you try my homemade almond butter last week?!  You are going to be so happy if it’s sitting in your refrigerator right now, because boy do I have THE cookie recipe for you!  It’s made with (you guessed it) almond butter!

These cookies are truly miraculous, and truly delicious.  They have no flour, no oil, no butter, and no gluten at all!  They’re made with just almond butter, egg, baking soda, vanilla, brown sugar, and of course chocolate chips.  Isn’t that wild?!  It’s still crazy to me that these ingredients somehow actually turn into a perfectly chewy and completely addictive cookie that could totally pass as “normal.”

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Homemade Almond Butter

Did you know that making homemade almond butter is extremely easy?! And it requires just one ingredient—ALMONDS!  That’s it!

Homemade Almond Butter- Did you know that making homemade almond butter is extremely easy?! And it requires just one ingredient—ALMONDS! That’s it! Check out the super simple recipe at passthechallah.com

I had no idea that making almond butter is as simple as dumping almonds in a food processor and turning it on.  The thought of making homemade butters sounds complicated and too fussy for me.  Don’t get me wrong, I make lots of things homemade.  But there’s just something about homemade almond butter that’s too homemade.  Do you know what I mean?  Am I just making this up?

Anyways, I started looking into how to make homemade almond butter as I was thinking about Passover recipes.  That’s right, Passover is just two weeks away!  Can you believe it?  So I got the idea of almond butter for Passover, and it sounds just perfect!  It’s great on matzoh, on carrots, on apples, in yogurt, in desserts (recipe coming soon!), and it’s also a great substitute for the peanut butter we can’t eat on Passover.  Yes, I enjoy peanut butter a little bit too much and definitely need a peanut butter substitute during Passover.

Since almond butter is hard to find for Passover (and is also quite expensive even if you can find it), I decided to make my own!  And what I said before is the truth—you literally just put almonds in a food processor and turn it on.  That’s it!  No kidding!  Who knew?!

Homemade Almond Butter- Did you know that making homemade almond butter is extremely easy?! And it requires just one ingredient—ALMONDS! That’s it! Check out the super simple recipe at passthechallah.com

The only catch is—it takes a while in your food processor.  Like 10 minutes.  Which really isn’t long at all, considering many recipes require an hour of cooking time, like cakes, casseroles, and chicken.  And we cook brisket and roasts for 7 or 8 hours!  But there’s something about 10 minutes in a food processor that feels like forever.  Probably because we are used to using our food processor for 10 seconds at a time, or a max of 1 minute at a time.  And we are used to standing at the food processor and watching as we use it.

All of a sudden standing at your food processor for 10 minutes watching whole almonds turn into almond butter seems totally crazy.  And it is!  So treat the almond butter like you would treat cookies—set your timer for 10 minutes and walk away.  You have to!  Otherwise it’s going to feel like it took 10 years, and you’re also going to get worried that it’s never going to work.

The almonds go through stages, starting at LOUD, to crumbled, to more crumbled, to more more crumbled, to semi-liquid, to finally magically smooth and creamy almond butter.  But if you stand there watching it like I did the first time, you’re gonna watch and worry that it’s not working.  And one minute goes by and it’s still not working.  And another minute goes by and it’s still not working.  And now every minute feels like it’s going by even slower because you’re worried that it’s still not working!  Trust me, you must walk away from the food processor.

If you follow the walk away strategy, you’ll save yourself what feels like 40 minutes of worrying about your almond butter, and soon you’ll have perfectly creamy, totally delicious almond butter!  You’re going to love this stuff.  I would highly recommend making a double batch from the beginning, because it’s zero extra work, and after you taste it you’re gonna want tons more.  Enjoy!

Homemade Almond Butter- Did you know that making homemade almond butter is extremely easy?! And it requires just one ingredient—ALMONDS! That’s it! Check out the super simple recipe at passthechallah.com

5.0 from 1 reviews
Homemade Almond Butter
 
Serves: 1½ cups almond butter
Ingredients
  • 3 cups almonds (raw, whole)
  • ⅛ teaspoon salt (optional, more to taste)
Instructions
  1. Preaheat oven to 350 degrees.
  2. Arrange the almonds on a baking sheet in a single layer and roast for 10-15 minutes, until almonds are fragrant and slightly toasted. You also could start with dry-roasted almonds and skip this step.
  3. Pour almonds and salt into the bowl of a food processor and blend on medium for 10 minutes, or until creamy. Be patient and don’t worry, it will work! Some food processors may take 15 minutes.

 

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