One of the questions I get asked most is, “What do you actually make for dinner?”

Honestly, it’s usually much simpler than people expect.

As a dietitian, a busy mom of six, and someone who genuinely loves to cook, I don’t believe every meal needs to be complicated. I want meals that are balanced, flavorful, and realistic enough to make on a busy weeknight or for Shabbat.

This is one of those dinners I come back to again and again.

Tonight’s Menu

• Salmon
• Calsones
• Marinated Lemon Chickpea & Artichoke Salad

Together, it’s the perfect balance of protein, fiber, healthy fats, and fresh flavors while still being incredibly easy to pull together.

The Salmon

Salmon is one of my favorite proteins because it’s quick, satisfying, and packed with omega-3 fats.

Get the recipe below

Marinated Lemon Chickpea & Artichoke Salad

This salad has become one of my favorite summer recipes.

It’s bright, fresh, and actually gets better after it sits in the refrigerator, making it perfect for meal prep, barbecues, or grabbing for a quick lunch.

The preserved lemons and marinated artichokes are what give it that extra pop of flavor.

Get the recipe below

Why I Love This Dinner

As a dietitian, I’m always looking for meals that naturally combine:

• High-quality protein
• Fiber
• Healthy fats
• Plenty of flavor

This dinner checks every box without requiring hours in the kitchen.

Whether you’re feeding a family, meal prepping for the week, or just trying to get a healthy dinner on the table, this is one of those combinations that always works.

I hope it becomes one of your family’s favorites too.

Preserved Lemon Artichoke Chickpea Salad

2 cans chickpeas, drained
2 cans quartered artichokes, drained
1 Persian cucumber, diced
¼ cup red onion, diced
½ cup parsley
¼ cup mint
⅓ cup pistachios

Roast dried chickpeas at 425°F for 20–25 min. Roast dried artichokes 12–15 min.

Dressing:
1 preserved lemon (rind only), finely minced
¼ cup olive oil
Juice of 1 lemon
1 garlic clove, grated
1 tsp honey
½ tsp kosher salt
¼ tsp pepper

Toss everything together and let sit 10 minutes before serving.

Tip: Dry the chickpeas and artichokes really well before roasting—they’ll get golden and add so much more flavor and texture.

Coffee Rub Salmon

Ingredients

• 4 salmon fillets
• 1 fresh lemon
• Salt, to taste
• Black pepper, to taste
• Coffee rub (your favorite blend)
• Lemon zest, optional 

Directions

1. Pat the salmon dry with paper towels.
2. Season both sides with salt and black pepper.
3. Generously coat the top of each fillet with the coffee rub, pressing it in gently.
4. Place lemon slices underneath the salmon or squeeze fresh lemon juice over the top. Add lemon zest if using.
5. Bake at 400°F (200°C) for 12–15 minutes, or until the salmon flakes easily with a fork. (Cooking time will vary depending on thickness.)
6. Finish with another squeeze of fresh lemon juice before serving.

Calsones (Syrian Cheese Dumplings with Egg Noodles)

Ingredients

For the Dough

• 5 cups all-purpose flour
• 2 large eggs
• Pinch of salt
• About 2 cups water, added gradually

For the Cheese Filling

(This filling has been reduced from the original recipe so you don’t have a lot left over.)

• 1 pound Muenster cheese, finely grated (about 5 cups)
• 1 large egg
• Pinch of salt
• ¼ teaspoon baking powder

Directions

Make the Dough

1. In a large bowl, combine the flour and salt.
2. Add the eggs and mix.
3. Slowly add the water, a little at a time, until a soft, smooth dough forms. Knead for 5–7 minutes until elastic. Cover and let rest for 20–30 minutes.

Make the Filling

1. In a medium bowl, mix together the grated Muenster cheese, egg, salt, and baking powder until well combined.

Assemble the Calsones

1. Divide the dough in half.
2. On a lightly floured surface, roll each half into a sheet about ⅛-inch thick.
3. Spoon heaping tablespoons of the cheese filling about 3 inches apart onto one sheet of dough.
4. Place the second sheet of dough over the filling and gently press around each mound to seal, removing as much air as possible.
5. Using a 2½-inch round cutter, cut out each calsone. Press the edges again if needed to make sure they’re well sealed.
6. Repeat with the remaining dough and filling.

To Prepare the Dish

Ingredients

• 1 (16-ounce) bag egg noodles
• 12–20 calsones
• 3 tablespoons butter
• Salt, to taste

Instructions

1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Add the calsones and cook for 5 minutes.
4. Add the egg noodles to the same pot and continue cooking according to the package directions until the noodles are al dente.
5. Drain well.
6. Transfer the noodles and calsones to a large baking dish. Add the butter and toss gently until melted and evenly coated. Season with salt to taste.
7. Bake for 20 minutes, or until the noodles on top are lightly golden and crisp.

Serving Tip: Serve hot while the cheese filling is melted and the buttery noodles are golden around the edges. It’s comfort food at its finest.