Recipes

The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist

There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

Ingredients
Ingredients: 
1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese

Top Ten: Your Summertime Shabbat Guide

From cold soups to stone fruit, a roundup of the season's yummy, speedy and easy.

Jewish Week Online Columnist

It’s summertime, and the livin’ is easy. Read: “Get me out of the kitchen quickly.”

Ingredients
Ingredients: 
4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist

The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

Ingredients
Ingredients: 
Crust:
2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
Filling:
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar

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

Cheesecake, Fully Loaded

This Shavuot, embrace all-out decadence for 48 hours.

Jewish Week Online Columnist

I try to eat fairly healthy a good chunk of the time, but cheesecake is a major weakness of mine. Though I avoid it most of the year, when it comes to Shavuot I feel fully justified in giving in.

Ingredients
Ingredients: 
For the Crust:
3 cups graham cracker crumbs
10 tablespoons (1 1/4 sticks) butter, melted
For the Filling:
20 ounces (2 1/2 packages) cream cheese
1/2 cup sugar
2 eggs
1 tablespoon vanilla
1 cup mini peanut butter cups, roughly chopped
For the Cookie Dough:
5 tablespoons butter, softened
1/3 cup light brown sugar
3 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1/2 cup mini chocolate chips
Chocolate ganache, for serving (optional)

Go Beyond Plain Old Vanilla

For this Shavuot, try an avant-garde ice cream flavor: fig with orange and rosemary.

Jewish Week Online Columnist

Ronnie Fein/JW

Can you guess America’s favorite ice cream flavor?

If you said vanilla, you’re right—by a large margin. Vanilla’s runner-ups, according to the International Ice Cream Association and the International Dairy Foods Association, are chocolate and butter pecan.

Ingredients
Ingredients: 
4 ounces chopped dried figs
1 tablespoon honey
2/3 cup orange juice
3 cups half and half or light cream
½ cup sugar
3 large egg yolks
1/8 teaspoon salt
2 teaspoons orange zest
1 sprig fresh rosemary

Cheesy Hummus-Stuffed Mushrooms

A Middle Eastern twist on the classic hors d'oeuvre. 

Jewish Week Online Columnist
Ingredients
Ingredients: 
24 small white button mushrooms, cleaned, stems removed and reserved
½ white onion, finely diced
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
½ cup prepared hummus
¼ cup panko breadcrumbs
¼ cup Parmesan cheese

Midnight Snack: Cheesecake Lollipops

A fun, bite-sized twist on Shavuot classic.

Jewish Week Online Columnist
Ingredients
Ingredients: 
1 9-inch prepared cheesecake
1 10-oz. package of candy melts (I used vanilla)
24 lollipop sticks
Rainbow sprinkles

Golden, Crispy Fries - No Potato

Use cornmeal to make these uber-tasty baked polenta fries.

Jewish Week Online Columnist

I once interviewed a prominent cookbook author about Chanuka foods, and how all things fried are totally tasty. She told me: "I always say you can take a lego piece and throw it in the fryer and it is so delicious." Fried things are obviously delicious, and I'm a sucker for a perfectly crisp french fry. But frying everything all the time is... not exactly artery-friendly. Luckily, we can get that crispy crunch in other ways, as with these golden-brown baked polenta fries.

Ingredients
Ingredients: 
6 cups water
2 cups cornmeal (coarse ground)
1 teaspoon salt + more to taste
1 teaspoon garlic powder
1/4 teaspoon chili powder
Cooking spray

Hot And Spicy Hummus

Creamy chickpeas with a kick. 

Jewish Week Online Columnist

Apparently, today has been declared Hummus Day, though I have no idea why. Judging by the sheer number of packaged hummus varieties available, it seems as if this chickpea dip is as everyday as fare like like breakfast cereal and potato chips.

Ingredients
Ingredients: 
1 (15-ounce) can chick peas, drained, liquid reserved
¼ cup fresh lemon juice
¼ cup tahini
Chili (see options below)
1 ½ tablespoons olive oil
1 clove garlic, peeled and smashed
½ teaspoon salt
½ teaspoon ground cumin
2 tablespoons chopped fresh parsley
Pita bread, for serving
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