salad

Step Into Summer

Detox from dairy-heavy Shavuot with an unexpected salad.

Jewish Week Online Columnist

Remember the fully-loaded cheesecake I presented last week? Well some commenters weren't too happy with it, declaring it way too decadent, even for once a year. So I think they'll be happier this week, with a light summery salad celebrating the best produce has to offer - a perfect post-Shavuot detox.

Ingredients
Ingredients: 
1/2 cup pine nuts
1 bunch thick asparagus
2 medium zucchini
1 teaspoon honey
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper

A Lighter Take On Slaw

This Thanksgiving, offset your sweet potatoes and stuffing with a healthier side.

Online Jewish Week Columnist

Thanksgiving is certainly a holiday of indulgence, and Chanukah is a festival filled with oil and fried foods. It can't hurt to try something just a little bit healthier on your table this year. So nestled among your marshmallow-topped sweet potatoes, your green bean casserole and sausage stuffing, why not try a lighter take on coleslaw?

Ingredients
Ingredients: 
2 cups shredded cabbage or coleslaw mix
1 red pepper
2 stalks green onion
1/2 cup dried cranberries, roughly chopped
1/4 cup toasted shelled sunflower seeds
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons soy sauce

Italian Summer Salad

 

Protein-packed, light, and full of Italian flavor, this pasta salad is a summer time-saver.

Special To The Jewish Week

It’s summer, and it’s time for a kitchen make-under. Why sweat for hours over the stovetop when you could be done in a few minutes and enjoy your food outside?

For example: now is the time to experiment with chilled one-course meals, like pasta salads. Add vegetables and some type of protein, and you’re good to go. Enjoy on a bench in a shady spot right by your office, or pack them into the trunk and head to the beach. They keep well in the refrigerator for days, and always taste more grown-up than a simple sandwich.

Ingredients
Ingredients: 
1 package pasta (penne, rigatoni or sedanini)
1 pound fresh tomatoes
2 cans oil-packed tuna, drained and broken into chunks
2 tbsp mix of freshly minced parsley, basil and majorane,
1 tbsp capers, drained
1 handful pepper-stuffed green olives, sliced
1 handful pitted black olives, sliced
5 tbsp extra-virgin olive oil
salt and pepper to taste
a touch of ground chili, if desired

Sephardic Spiced Salad

This grilled eggplant and chickpea salad is the perfect picnic food to beat the insufferable summer heat.

Special To The Jewish Week

It’s been in the 90’s for weeks here in Austin, Texas, but now that Memorial Day has passed it officially feels like summer. Pull out the margaritas and jorts, and put away the casseroles and roasts! When the temperature gets this high, I have zero desire to turn on my oven. Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize. 

Ingredients
Ingredients: 
For salad:
1 large eggplant, cut into 1-inch rounds
Salt
2 tbsp extra virgin olive oil
3 Roma tomatoes, diced
1 can (16 oz) chickpeas, drained and rinsed or 3 ½ cups cooked chickpeas
2 tbsp black olives, chopped
Minced mint for garnish
For dressing:
2 cloves garlic, minced
¼ tsp cumin
½ tsp paprika
¼ tsp black pepper
tbsp white vinegar
Juice from one lemon
1/3 cup extra virgin olive oil
Salt to taste

Childhood Memories Salad

A salad that can fill you with a lifetime's worth of memories...and delicious Middle Eastern flavors.

Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparked our interest in food at a very young age.  We had the chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.

Almost every ingredient, flavor and recipe we use today has a memory attached to it. And that is something we treasure immensely, now that we live in a town on the east coast, so far away from home.

Ingredients
Ingredients: 
3 Persian cucumbers
3 kumato tomatoes, diced
9 medium radishes, diced
1.5 cups fresh chopped cilantro
6 0z sheep's milk feta cheese, crumbled
For the pita bread croutons:
3 pita pockets
4 tbsp extra virgin olive oil
6 tbsp za'atar
For the spiced chickpeas:
2 cans chickpeas (15 oz), drained
2 tbsp extra virgin olive oil
1 tsp cumin
2 tsp sweet paprika
1 tsp hot paprika
1 tsp tumeric
1 tsp salt
1/4 tsp ground black pepper
For the dressing:
1/2 cup and 2 tbsp tahini
1/4 cup and 2 tbsp freshly squeezed lemon juice
1/4 cup and 2 tbsp luke warm water
1/2 tsp salt (or to taste)
2 tsp rice vinegar
1 tbsp maple syrup
Snippet
Snippet: 

Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparked our interest in food at a very young age.  We had the chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.

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