Jalapeño honey salmon, Green Goddess pasta, and carrot roasted hummus sound appealing?
New-ish on the catering scene, Hillary Holland combines her family background and use of top-tier ingredients to elevate her concept of local kosher food with exciting plans for expansion.
Holland grew up in a South Florida family where the kitchen was the center of everyday life. Moving to Atlanta in 2021, Holland is plowing forward in growing NOSH Kosher Kitchen, which she describes as “elevated kosher food that my friends and I would want to eat, but is not available in the Atlanta market, versus Miami, where there is a wider variety of options for people who keep kosher.”
The love of cuisine runs deep in Holland’s roots as her grandmother survived Auschwitz, then moved to Cleveland, where she was a baker at Unger’s, a famous local traditional European bakery, influencing Holland. Her other grandmother was also a fantastic cook from whom Hillary learned a spot-on chicken soup recipe at a young age.
NOSH plans to unfold in different phases. Currently, they operate preparing no meat and not under the supervision of the AKC. Holland states, “The ultimate goal is to have a brick-and-mortar location that includes meat. What shape that business takes is still being decided – my husband and I are currently hunting for properties to build NOSH Kosher Kitchen into something beautiful and unlike anything currently available to the kosher-keeping community. Once a location has been chosen, everything will be under kosher supervision.”
Without AKC supervision, Holland describes herself as “a shomer Shabbat girl who goes to Beth Tefillah, cooking in her kosher kitchen. For many, that’s enough of “heksher, for others it’s not, and that’sOK,” Holland said.
Her menus are vegetable forward/allergy conscious, evolve weekly and pull from many cuisines: Moroccan, Californian, Mediterranean, and Israeli. Holland goes for top quality ingredients and “elevated” versions of original recipes.
Sample items rotating on NOSH choices include: roasted red peppers, Green Goddess pasta, maple sriracha salmon bites, smashed potatoes, chocolate peanut butter Rice Krispies treats, jalapeño honey salmon, and apricot crumb bars.
She stated, “‘Everyone’s Favorite Eggplant’ is super popular as is ‘Nir’s Matbucha.’ Dips are $16 a pint, plain challah is $11 a loaf. Salmon is usually very popular.”
An example of Holland elevating an item is her transformation of hummus by blending in roasted carrots. She described, “Almost no one has eaten anything like that. It’s a fun way to eat something that is otherwise very common.”
She recently made “Caramel Twix” bars using cassava flour, coconut oil, sunflower seed butter and almond butter, a healthy take on the candy bar. “The key to pareve desserts,” she elaborated , “is substitution – almond flour for regular flour, coconut oil instead of margarine. As food substitutions have risen in food culture to accommodate allergies and dietary restrictions, it’s easier to create things that are pareve, healthy and delicious.”
Holland concluded,”The first ingredient is always love and care. Honestly! You must care about quality, preparation, and presentation in order to make anything delicious.”
NOSH is adding a limited lunch menu on Mondays at the Marcus Jewish Community Center of Atlanta from 11 a.m. to 1 p.m. Other pickup is 12 p.m. to 5 p.m. in Sandy Springs, or Toco Hills, on Friday afternoons. Place your orders between Monday to Wednesday. The Menu is on Facebook (NOSH Kosher Kitchen Atlanta) and Instagram (@nosh_atlanta) on Monday morning. Links to the order forms are on social media; or email firstname.lastname@example.org. For more information, call 954-551-9651.
Moroccan Whole Roasted Cauliflower with Turmeric Tahini Sauce
Preheat oven to 375F, place a baking dish filled with water on the bottom rack.
Remove the stem of a whole cauliflower, rinse clean and place in a pan or baking sheet.
Prepare spice mixture to taste: salt, pepper, cumin, smoky paprika, garlic powder, onion powder, cinnamon.
Coat the inside and outside of the cauliflower with olive oil.
Rub the spice mixture all over the outside of the cauliflower and sprinkle some on the inside.
Roast for 1.5-2 hours until fork tender.
Prepare Tahini Sauce
In a bowl mix the juice of two lemons with ¾ cup tahini
1 tsp turmeric powder
½ tsp salt
Fresh garlic clove
And cold water as needed to make a smooth sauce
Pour over or use as a dipping sauce