In the Kitchen with Henny: Five recipes with five ingredients or less

But now that we are on the other side, I think many of us are craving a little simplicity and routine. After weeks of planning, shopping, cooking, hosting, and celebrating, there is something very comforting about getting back to regular weekdays and regular meals.

This week, I’m keeping things especially simple with five easy recipes that use five ingredients or less and don’t require hours in the kitchen.

I cut them into quarters, added some fresh herbs and a few simple seasonings, and suddenly there was a salad. At that occasion, I was serving it with a meat meal, but another time my daughter discovered that adding baby mozzarella balls gave the salad a little more oomph, along with some well-loved protein.

It’s a great salad for lunch on its own, or served alongside a dairy dinner.

Place the cherry tomatoes, mozzarella balls, red onion, and basil in a large bowl. Drizzle with the olive oil, season with salt and pepper, and toss gently. Serve immediately, or refrigerate until ready to serve.

On hol hamoed (intermediary days of a festival) last week, we had the privilege of visiting a produce farm, and we came home with loads of fresh fruits and vegetables that we picked ourselves. Pulling carrots out of the ground is a lot harder than it looks! It gave me a whole new appreciation for the time we live in, when we can walk into the produce aisle, or even the frozen section, and buy clean vegetables without spending five minutes sitting in the mud trying to extract a carrot from the ground or picking eggplants while hoping not to get stung by a bee.

We all really enjoyed the experience, though, and of course food always seems to taste better when you get to eat it right there in the field.

When it comes to cauliflower, I’m especially grateful that I can pick up a bag from the frozen section without having to soak it, cut it up, and check it for bugs. I’m sure freshly picked cauliflower tastes amazing, but as you already know, I like simple, so buying a bag of cauliflower florets suits me.

Yields 4-6 servings

Preheat the oven to 200°C (400°F). Place the cauliflower florets on a lined baking sheet. Drizzle with the olive oil, sprinkle with paprika, salt and pepper, and toss well to coat.

Roast for 25-30 minutes, tossing once halfway through, until the cauliflower is golden and tender.

Transfer to a serving platter, drizzle with the prepared tehina and sprinkle with the fresh parsley. Serve warm or at room temperature.

This recipe was first shared in 2025 in honor of Independence Day. I got it from my friend and neighbor Deena, who makes the absolutely best tehina. I’m sharing it here again for your convenience, especially since it pairs so well with the roasted cauliflower.

In a bowl, combine the lemon juice, raw tehina, and water. Mix with a spoon or spatula until smooth. At first, the tehina and water may not appear to blend together, but keep mixing and they will.

Stir in the salt, minced garlic, chopped parsley and dill (if using). Store in a closed container in the refrigerator for up to five days.

Marna is one of those friends who seems to know everyone I have ever come in contact with. We moved to the same neighborhood just a few months apart about eight years ago, and we’ve been friends ever since. Within minutes of getting to know her, I realized just how connected she is to so many people. She even knows one of my nieces.

Often, on Friday nights after candle lighting, Marna and her son come over to visit while the men are in shul. We always end up discussing our menus, and over and over again I kept hearing about this salmon she makes that so many of her guests have come to call “Marna’s Fish.”

So, of course, I finally asked her how she makes it. I was so impressed by how simple the recipe is, especially considering all the rave reviews it gets. I reached out to her last night and asked if I could share it with the Magazine readers, and she was extremely flattered and honored.

This fish is simple enough for a Tuesday night dinner yet elegant enough for a Shabbat meal. With just a few ingredients, Marna turns a basic salmon fillet into something really special.

Note: For 4 individual salmon slices, use half the amounts listed below. For a whole side of salmon, use the full recipe.

Preheat the oven to 180°C (350°F). Place the salmon in a baking dish or on a lined baking sheet.

In a small bowl, mix together the mustard, honey, sesame oil, powdered ginger, and soy sauce. Brush the mixture evenly over the salmon.

Bake for 20–25 minutes or until the salmon is cooked through and flakes easily with a fork.

I have a soft spot for desserts that taste indulgent but are surprisingly simple to make. These cookies are one of those recipes I make again and again, and I still love seeing the surprise on people’s faces when I tell them they’re made with only five ingredients.

They’re naturally gluten-free, don’t require a mixer, and come together quickly in just one bowl. Best of all, there’s very little cleanup, making them an easy dessert to keep in your regular rotation.

Preheat the oven to 175°C (350°F) and line a baking sheet with baking paper.

In a large bowl, mix the almond butter, egg, sugar and salt until smooth. Fold in the chocolate chips.

Roll the dough into balls and place them on the prepared baking sheet, leaving a little space between each one. Gently flatten each ball slightly.

Bake for 10-12 minutes until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack.

AS WE SETTLE back into routine, I want to wish you all a smooth and healthy transition back to school, work, and everyday life. I hope we can hold on to some of the special moments from the chagim even as we return to regular schedules and simpler days.■