Peas, Love and Carrots

Savory Stovetop Turkey. Photo by Moshe Wulliger.

So, before we start talking about Danielle Renov’s wonderful new cookbook, Peas Love and Carrots (Me’sorah Publications, Ltd. 2020; $28.93 Amazon price) I want to take a few moments to whine. I write a lot about food, I have a food blog, Twitter, Facebook and Instagram accounts where I post about food and travel. I often think it’s lucky I have a large family including cousins who I am able to cajole into following me so I have at least some followers.

Some don’t seem to need large families to get followers. At least four or five times a year, I interview a cookbook author who started with an Instagram or Facebook or Twitter account and ended up with tens and sometimes hundreds of thousands of followers. I’m not saying I’m anywhere near their level of ability and creativity. Far from it, but still—comparatively my numbers aren’t even close. I’m not writing this to make people feel so sorry for me that they follow me—but hey, if you want to it’s okay. it’s just that with Renov I ran into it again. Four years ago, with her husband out of town and her kids tucked away in bed, she decided to start Instagramming.

Tuna Salad A` La Moi. Photo by Moshe Wulliger.

Last year, she had around 43,000 followers. This year, as of May, the number was edging close to 60,000. She now is talked about as a kosher and food influencer—someone who has the audience and credibility to persuade others. To give an example of what that means, Kim Kardashian may be the ultimate influencer with 200 million followers across social media channels. Yes, 200 million. That’s more than half the number of people who live in the United States.

Burnt Cauliflower and Herb Salad. Photo by by Moshe Wulliger.

Renov, who grew up on Long Island, New York and moved to Israel about 13 years ago, deserves her followers. The 254 plus recipes she created for Peas, Love & Carrots reflect her many life experiences, her family’s heritage, her Sephardic and Ashkenazi roots and her own interest in food in her new homeland including her weekly shopping expeditions to the Machane Yehuda Shuk, a sprawling 19th century
market in Jerusalem selling among many other items, a variety of foods. In writing the introduction to her recipes, Renov tells a story about it, often displaying a sense of humor.

“Dinner again?” she writes in the introduction to Crispy Baked Chicken fingers. “I know. it’s crazy. No matter how many times you go through it, it comes back again and again. It’s almost like laundry. Only you can’t eat your laundry, so at least there’s that. This (recipe) is for those days. And since those days happen more than we’d like to admit, I gave you three versions so that you can change things up. You’re welcome.”
But food is also serious for Renov, who returns frequently to New York where she records cooking videos for She wants her recipes to work, to be easily accessible for both kosher and non-kosher cooks and to offer tastes beyond the everyday.

Describing her Savory Stovetop Turkey recipe as an ode to her father who doesn’t eat a lot of read met, Renov says she’s always on the hunt for tasty turkey recipes.

Crispy Baked Chicken Fingers. Photo by Moshe Wulliger.

“What I never saw was a turkey roast recipe where I felt like the turkey was treated like a proper beef roast,” she says, and I have to agree which is another reason why this recipe looks so intriguing. From the photo, and I’ll soon have my own photos too as I’m making it for company tomorrow, it looks like a richly braised beef roast.

“That’s what was aiming for here,” she says, “Turkey that was deeply savory, moist, and extremely satisfying.”

Go ahead and follow Renov, I won’t mind. Really. She posts her recipes, cooking tutorials, lifestyle tips and inspirational ideas for the kitchen, home, and family on both her blog and Instagram feed @peaslovencarrots.

The following were excerpted from Peas Love & Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Burnt Cauliflower and Herb Salad
Yield: 2+ quarts
2 (24 oz) bags frozen cauliflower florets
3 tablespoons olive oil, divided
4 cloves garlic, minced (about 1 1⁄2 Tablespoons)
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
2 teaspoons turmeric
1 1⁄2 teaspoons sumac
1⁄2 teaspoons paprika
1 lemon, halved

Herb Salad
1⁄2 cup chopped parsley
1⁄2 cup chopped cilantro
1⁄2 cup chopped scallions (from about 4 scallions)
2 tablespoons chopped mint, optional
1 small purple onion, finely diced (about 1 cup)
1-11⁄2 Tablespoons white vinegar kosher salt, to taste
Freshly ground black pepper, to taste

Preheat oven to 350°F / 180°C. Line a baking sheet with heavy duty foil; coat with 1 tablespoon olive oil.
Toss frozen cauliflower with 2 tablespoons oil, garlic, salt, pepper, turmeric, sumac, and paprika.
Spread out on baking sheet in a single layer.

Roast undisturbed for about 45 minutes (DO NOT OPEN OVEN DOOR DURING THAT TIME!).
After 45 minutes, cauliflower should begin to get crispy and charred.

Open oven door remove baking sheet, and squeeze both halves of the lemon over the cauliflower. DO NOT MIX OR STIR. Just squeeze over the top, return to oven and cook for 5-6 minutes.
Serve and enjoy.

Herb Salad
While cauliflower is roasting, combine parsley, cilantro, scallions, mint, and onion in a large bowl.
When cauliflower is done, add to the herb mixture, tossing to combine. Add vinegar; toss to combine.
Season to taste with salt and pepper.
Serve warm or cold.
Note: If not serving the same day, combine herbs with cauliflower before serving time.

Tuna Salad A` La Moi
“This is my favorite lunch salad,” says Renov. “I could eat it, on repeat, every day. I know, mercy. Ok, fine. every other day. It’s filling, the
flavors are punchy, and it’s my absolute favorite way to eat tuna. Make it today, double the recipe, and store it in an airtight container for tomorrow. it is actually better the second day.”

2 cups shredded purple cabbage
1 cup shredded radicchio
1 cup chopped scallions
1 cup chopped cucumber
1 cup finely chopped celery
1⁄2 cup diced purple onion
1 cup parsley, chopped
1 cup chopped preserved lemons
1⁄2 cup chopped capers 15 ounce canned tuna in water, drained,

Roughly chopped juice of 1 lemon, 2 teaspoons paprika, 1 teaspoon, cayenne pepper, 1 teaspoon kosher salt and 1⁄2 teaspoon coarsely ground black pepper.

Place all ingredients into a large bowl. Toss well to combine.

Let sit for 5 minutes. Toss again.

Savory Stovetop Turkey
1 large whole deboned turkey breast
1 Tablespoon kosher salt
1 teaspoon coarsely ground black pepper
1 1⁄2 teaspoons granulated garlic
1 1⁄2 teaspoons paprika
1 tablespoon neutral oil
1 onion, thinly sliced
4 cloves garlic, minced
2 Tablespoons tomato paste
1 1⁄2 cups dry white wine
2 bay leaves
1 tablespoon white vinegar
2 cups chicken broth
1⁄4 cup duck sauce

In a small bowl, combine salt, pepper, garlic, and paprika. Season turkey breast with mixture on all sides.
Heat a pot over medium heat. Add oil; place turkey top side down and sear for 4 minutes on each side.
Remove turkey from pot; set aside.

Add onion; cook for 12 minutes.

Add garlic and tomato paste to the pot. Cook for 2 minutes until fragrant.

Add wine, bay leaves, and vinegar, stirring to scrape up any bits on the bottom of the pan.

Cook for 2 minutes; add chicken broth and duck sauce.

Return turkey to the pot, spooning some of the mixture over the top.

Bring mixture to a boil, cover pot, and reduce heat to low. Cook for 1 1⁄2 hours, basting every 20 minutes or so. Serve hot and enjoy.
Tips + Tricks
If making in advance, slice turkey when it’s cold, return to sauce, and reheat gently.

Crispy Baked Chicken Fingers:

Crispy Asian Baked Shnitsel
1 package chicken tenders (about 18 pieces) OR 12 thin cutlets
1 cup mayo
2 tablespoons minced garlic
2 tablespoons honey
1-2 teaspoons sriracha (depending how spicy you like it!)
1 Tablespoon white miso
1⁄4 cup soy sauce
3 cups panko breadcrumbs
Barbecue Crispy Chicken
1 package chicken tenders (about 18 pieces) OR 12 thin cutlets
1⁄4 cup mayo
3⁄4 cup favorite barbecue sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
3 cups panko breadcrumbs

Honey Mustard Crispy Chicken
1 package chicken tenders (about 18 pieces) or 12 thin cutlets
1⁄4 cup mayo
1⁄4 cup Dijon mustard
3 tablespoons honey
3 cups panko breadcrumbs
Preheat oven to 350°F

Coat a baking sheet liberally with nonstick cooking spray.
In a large bowl, combine flavoring ingredients (aside from chicken and breadcrumbs) in selected recipe.
Add chicken to wet mixture; mix to coat.
Dip coated chicken into breadcrumbs, then place flat on prepared baking sheet. Spray the top of the chicken pieces with a little more nonstick spray.
Bake for 30-40 minutes, until chicken is cooked through.