“Step aside Main Dishes! The spotlight is now on Starters and Sides with this hot new cookbook from Leah Schapira and Victoria Dwek!”

The second book in the Made Easy Cookbook series is all about making your meal planning easy! With 60 new and exciting recipes for every meal, ranging from everyday suppers to special occasions, this book will banish your mealtime boredom.

We’re sharing two sample recipes from the book. Enjoy them, then head over to our Pinterest board for reviews and additional recipes!

Coleslaw Balls with Jalapeño Dip

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 20-30 balls

16 oz coleslaw mix

1½ tsp   salt

3   garlic cloves, minced

½ tsp   coarse black pepper

¼ cup   flour

3 Tbsp   cornstarch

•   oil, for frying

Jalapeño Dip

¾ cup   mayonnaise

2   scallions, chopped

1   jalapeño pepper, seeds and ribs removed, chopped

2 Tbsp   water

1 Tbsp   lemon juice

½ tsp   salt

•   pinch coarse black pepper

•   pinch sugar

1. Place cabbage into a large colander. Sprinkle with salt and let sit 15 minutes. Using both hands, squeeze cabbage very well to remove the excess water (it won’t look watery to the eye, but plenty of liquid will come out when you squeeze).

2. In a large bowl, combine cabbage, garlic, pepper, flour, and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.

3. Heat 2-3 inches oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.

4. Prepare the jalapeño dip: In a small bowl, combine mayonnaise, scallions, jalapeño pepper, water, lemon juice, salt, pepper, and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls.

Crispy Crunchy Onion Rings

Excerpted from Starters and Sides Made Easy, by Leah Schapira and Victoria Dwek, published by ArtScroll

Yields: 16-18

           2   medium onions (or 1 large sweet onion)

½ cup   cornstarch

¼ cup   flour

½ tsp   paprika

1 tsp   garlic powder

1½ tsp   salt

•   pinch coarse black pepper

½ cup   water

1½ cups   panko crumbs

•   oil, for frying

1.  Peel and slice onions into ½-inch rounds. Separate the rings. If your onions have very thin layers, keep two rings together. You don’t want your onion rings to be limp.
2. In a shallow bowl, combine cornstarch, flour, paprika, garlic powder, salt, and pepper. Stir in water to form a thick paste (resist the temptation to add more water).
3. Place the panko crumbs into a second shallow bowl.
4. Add an onion ring to the batter and use a spoon to help coat. Dip onion ring in the panko crumbs and use a spoon to help coat completely.
5. Heat 2 inches of oil in a saucepan. When oil is hot, add onion rings and fry for 2-3 minutes. You do not need to flip the rings. Drain on paper towels and serve hot.

Click here for book details and exclusive online savings.

Click here for other books in the Made Easy Cookbook Series.