This last weekend, we traveled to cater at a Vermont Bed & Breakfast for a ski camp! 3 full days in a huge industrial kitchen with loads of fresh produce, burners on blast, ovens roasting, and 24/7 quality kitchen time with my Zikster. There is really nothing we love more than cooking and hosting together. We both bring something totally different to the table and thrive as a team. Can I get a “YASSS chef!” (lol)

We developed gorgeous flavors this weekend…Zikki really went full “Safta” (grandma in Hebrew) with her thick and spicy Matbucha and her Herby Harissa Chicken w. Artichokes & Green Olives. We made loads of fluffy couscous and brilliant bright salads to pair with the cozy meal in the mountains.

Upon request, we are sharing some of the weekend’s highlights and most beloved recipes with you all, so you too can channel your inner Safta. ❤️

Today: Recipes from Our Time in Vermont!

1. 🍗 Herby Harissa Chicken w. Artichokes & Green Olives Recipe (#cozy)

2. ☝🏼 5 Tips for Making Effortless Couscous at Home!

3. 🥒 Chopped Salad Recipe

4. ☀️ Challah Bread Pudding Recipe

🍗 Herby Harissa Chicken w. Artichokes & Green Olives

It’s fall-off-the-bone delicious, easy to prep, and then lives in the oven and cooks to perfection until you are ready to serve!

☝🏼5 TIPs for Making Effortless Couscous at Home!

1. Proper Measurement:

   Follow the recommended water-to-couscous ratio on the package instructions. Typically, it's about 1:1, but it may vary depending on the type of couscous. The best way to measure is to make sure there is atleast ¾ inch of water above the couscous.

2. Add Some Fat:

   Stir in a bit of olive oil or butter when adding the couscous to the boiling liquid. This helps prevent sticking and adds richness to the dish.

3. Seasoning:

   Season the couscous with salt during cooking to enhance its overall flavor. You can also add other spices like cumin, coriander, or paprika for an extra kick.

4. Don’t Boil, Rather STEAM:

   Using a heat proof container pour in your couscous and then add boiling water to the seasoned (couscous, olive oil, & salt) mix. Cover with an airtight top and wait 5 minutes for it to fully steam!

5. Fluffing Technique:

   Once the couscous has absorbed the liquid and is steamed, fluff it with a fork to separate the grains. This prevents clumping and ensures a light, airy texture.

Challah Bread Pudding

Kill two birds with one stone: make breakfast and use your leftover challah! It is simple, takes 5 minutes, and gives new life to something forgotten. Fluffy and decadent, topped with powdered sugar and Vermont maple syrup!

Chopped Salad

The absolute taste of my childhood in salad form. I used to wait for this salad every Saturday, watching my Saba (grandfather) meticulously chop it by hand, pouring love into each bite.

Wanna Learn More about Eat Small Plates?

We absolutely LOVE to host. It is who we are to the innermost core of ourselves, and it is an honor every. single. time. to bring people together over a gorgeous, abundant, colorful, and flavor-packed meal of small plates. At Eat Small Plates, it's not just about the food; it's a way of life.