In the kitchen with Henny: Classic dishes, fresh ideas

After a month of festive cooking, it’s time to bring things back to simple – but with a touch of creativity that keeps your meals anything but ordinary.

In moments like these, we find comfort in food that feels like home – simple dishes with a gentle twist. A drizzle of chocolate in your salad dressing, a sweet variation on classic gefilte fish, or a quick colorful stir-fry – each one familiar yet fresh. Even my classic chocolate chip sticks got a little makeover, transformed into a gluten-free version that’s every bit as delicious and comforting.

The following recipes are my way of honoring that balance rooted in tradition, refreshed with small surprises, and seasoned with gratitude and hope.

A feast for the eyes and the taste buds, this colorful salad layers crisp greens, roasted vegetables, and sweet-potato fries for a mix of freshness, sweetness, and crunch. The real surprise comes from the chocolate vinaigrette – rich, glossy, and perfectly balanced with balsamic vinegar for a touch of depth and sophistication. For a little extra texture, you can sprinkle the salad with cocoa nibs or roasted nuts.

For the fries: Using a mandolin slicer or a sharp knife, cut the sweet potatoes into very thin, long strips. Fry in hot oil for two to three minutes until crisp, then drain and set aside in a sealed container until ready to use.

To make the vinaigrette: Combine the water, sugar, and salt in a small saucepan and bring to a boil. Reduce the heat and whisk in the cocoa powder until a smooth syrup forms. Remove from heat and stir in the vanilla. Once cooled completely, whisk with the balsamic vinegar and lemon juice until smooth and glossy.

To assemble the salad: Layer the greens, cucumbers, roasted zucchini, peppers, red onion, and cherry tomatoes on a platter. Top with the sweet-potato fries and drizzle with the chocolate vinaigrette just before serving. Sprinkle cocoa nibs or roasted nuts over the top for extra crunch.

Everyone in my family knows that this is the gefilte fish my mother has been making for as long as I can remember. It’s soft, sweet, and simmered in a sauce of sautéed vegetables that fills the kitchen with the wonderful aroma of home. The tomato base gives it richness, while the sugar adds that signature sweetness that people always come back for.

Sauté the onion in olive oil until golden. Add the green pepper, carrots, and celery, and continue to sauté for 15–20 minutes until softened. Stir in the tomato sauce, water, sugar, salt, and pepper. Bring to a boil, then add the frozen gefilte fish loaf directly to the pot.

Cook gently for 1½ hours, then let sit for about 30 minutes before serving. The result is a tender, slightly sweet fish in a rich, flavorful sauce that tastes like home.

After weeks of festive meals, this stir-fry is exactly what we need – quick, colorful, and full of flavor without the fuss. It’s light enough for a midweek dinner but still feels special. My husband loves making this for dinner, and I love letting him. The orange juice and honey give the sauce a gentle sweetness, while the soy sauce and ginger add that satisfying savory balance.

In a bowl, mix the chicken strips with the orange juice, honey, ginger, soy sauce, and black pepper. Let marinate in the fridge for at least 20 minutes or overnight for deeper flavor.

In a large frying pan or wok, heat olive oil and sauté the onions until lightly golden. Add the garlic and cook for another minute, then pour in the chicken along with the marinade. Stir occasionally over medium heat for 10–15 minutes.

Serve over rice and enjoy a simple, flavorful meal.

Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. In a large bowl, mix together the sugars, oil, vanilla, and egg until smooth. Add the gluten-free flour, almond flour, salt, and baking soda, mixing well to form a soft dough. Stir in the chocolate chips. If the batter feels too runny, add a bit more flour as needed.

Divide the dough in half and shape each portion into a log about 25-30 cm. (10–12 inches) long and 5–7 cm. (2–3 inches) wide, leaving space between them on the baking sheet. Bake for 15 minutes, then let cool for five minutes before slicing into sticks.

Food has a quiet way of helping us heal, of bringing us back to ourselves, our families, and our sense of home. These recipes, simple yet creative, remind me that even small twists can bring new life to familiar favorites.

As we slowly shift from survival mode to healing, may our kitchens continue to fill with warmth, gratitude, and hope, and may every meal remind us how sweet it is to have everyone home.