Braised Leeks
3 large leeks
1 shallot, thinly sliced
3 cloves garlic, minced
3 sprigs fresh thyme
1 tbsp lemon zest
1/2 cup dry white wine
2 cups chicken stock
2 tbsp olive oil
s&p, to taste
Trim the roots of the leeks at the very end, so that they stay intact. Trim the leek tops to include 2" of green. Slice the leeks in half lengthwise and wash well to remove dirt. Drain and pat dry.
Heat olive oil in a saute pan. Season leeks with s&p and gently brown on both sides. Remove the leeks and reserve. Add the shallots, garlic, thyme, lemon and additional s&p to the pan and saute until shallots are caramelized. Add the white wine and reduce by half. Return the leeks to the pan and add the chicken stock. Bring the mixture to a boil, cover tightly and simmer for approximately 30 minutes.
YIELD: 5 servings
AVO MANGO SALAD
Ingredients
1 mango
2 avocodo
1 granny smith apple
1 small purple onion
Dressing
freshly squeezed lemon juice
1/2 teaspoon of salt
peel all fruits
Chop finely
Pour on dressing
Mix gently
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ASIAN CABBAGE SALAD WITH GARLIC SESAME DRESSING
Contributed by: Quick & Kosher, JAMIE GELLER
Add some greens to the salad by tossing in 2 cups of baby spinach or mixed field greens just before serving.
Times
Prep Time : 8 min min
Ready Time : 8 min
Servings
6 - 8 servings
Ingredients
2 cups packaged shredded green cabbage
2 cups packaged shredded red cabbage
1 cup packaged shredded carrots
15 cherry or grape tomatoes, halved
1 (15-ounce) can hearts of palm, drained and sliced
1 (15-ounce) can Chinese baby corn, drained
1 (8-ounce) can sliced water chestnuts, drained
For dressing
1/3 cup Mikee sesame teriyaki sauce
1/3 cup olive oil
1 tablespoon toasted sesame oil
2 frozen cubes crushed garlic
1 teaspoon honey
1 teaspoon ginger (or 2 teaspoons fresh grated ginger)
Directions
Preparation
In a salad bowl, place cabbages, carrots, tomatoes, hearts of palm, baby corn and water chestnuts.
In a separate small bowl, whisk together all dressing ingredients. Pour dressing over salad. Toss lightly, just enough to coat.
Serve at room temperature or chill in refrigerator for 30 minutes
Roasted Eggplant Salad
KosherEye.com
By Rebbetzin Rashi Minkowicz. Educational Director of North Fulton Georgia Chabad Center
A classic salad with a Mediterranean flavor to use as an appetizer or a side, and it's Passover friendly.
Ingredients
2 eggplants
1 red pepper
1 green pepper
1 small red onion
1/4 cup olive oil (plus a bit more for sprinkling on veggies)
1/4 cup white vinegar
1 tsp sugar
1.5 tsp salt
1/4 tsp black pepper
5 cloves garlic, crushed
Directions
Slice eggplant into thin rounds or dice
Dice peppers
Dice onionsPut eggplants into pan careful to spread out so they don't overlap too much and sprinkle with olive oil
Put peppers and onion in another pan and sprinkle with olive oil
Place peppers and onions in oven and roast on 450 or 500 (depending on how hot oven gets) for 20 or 30 minutes or however long takes for veggies to get slightly blackened on edges
Boil vinegar, oil, sugar, salt, pepper, garlic in small pot till bubbly
Pour onto roasted veggies and mix well.
Let sit until it cools and marinates a bit
Notes: Goes great with challa, fish, etc.
Sautéed Quinoa with Scallions and Mint
from Joyofkosher.com
Times
Ready Time : 0 min
Servings
4
Ingredients
1 cup quinoa
2 tablespoons olive oil
3 to 4 large scallions, chopped
1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel
Kosher salt
Freshly ground black pepper
Directions
1. Rinse quinoa several times in a strainer. Place quinoa and 1½ cups water in a saucepan, and bring to a boil over high heat. Reduce heat, cover the pan, and simmer until all water has
been absorbed, about 15 minutes. Set aside.
2. Heat oil in a wok, large skillet, or sauté pan over medium heat. Add scallions, and cook until they have softened, about 2 to 3 minutes. Return quinoa to the pan, and cook, stirring
to distribute ingredients evenly. Sprinkle mint, lemon peel, and salt and pepper to taste over the quinoa. Cook until the ingredients are hot, about one minute.
Eggplant Dip
3 cloves garlic sliced thin
2 medium eggplants wash and cube
2 red peppers cubed small
1 can tomato paste
1/3 cup oil
1/3 cup sugar
1/3 cup vinegar
Salt to taste
Place all in 9 x 13 pan, no need to mix.
Cover and bake at 375 bake for 1 ½ hrs.
Mix every ½ hr.
Serve as a side dish for bread or fish.
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As the New Yrear of the Trees approaches, I share with you a salad that has some of the of the Fruits of Israel. Enjoy and happy cooking!
It is nicest on a platter, but if you'll be serving many, try it in a bowl- it tastes great!
Pomegranate Salad
Baby spinach layered on platter
Red delicious apple, unpeeled, sliced thin & fanned over greens
Sliced strawberries, layerd over
Pomegranate seeds, tossed on top
Dressing:
¾ c. oil
¼ c. sugar
2 T. honey
1 t. mustard
¼ c. vinegar – Some don't use vinegar on Rosh Hashana so you can skip
Drizzle honey dressing over salad.
GREEN GODDESS DIP:
4 cloves garlic
1 Bunch parsley
1 small onion
¼ cup lemon
¼ cup vinegar
1 tsp. fresh ground pepper
1 32oz jar mayo
Blend first 7 ingredients in food processor. Fold in Mayo. Refrigerate.
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BABAGANUSH
3 Eggplant
1 cup mayo
1 Tbsp. Lemon juice
3-4 cloves garlic
1 tsp. salt
Directions:
Prick holes in the eggplant with a fork. Broil the eggplant till soft, scrape out the inside of eggplant.
Add all the rest of the ingredients and blend together.
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HUMOUS
1 (15oz) can small white beans or cannelini beans drained & rinsed
1 (15 oz) can chickpeas, drained & rinsed
3 cloves fresh garlic
½ cup tehini (sesame paste)
Juice of 2 lemons
1½ Tbsp. soy sauce
1½ tsp. fine sea salt
1½ ts. Ground cumin
½ tsp. cayenne pepper
Pinch white pepper
1/3 cup extra virgin olive oil
¼ cup cold water
Place beans, chickpeas, garlic, tahini, lemon juice, soy sauce, salt, cumin, cayenne pepper, and white pepper into the bowl of a food processor fitted with a metal blade, process for 1 minute.
Drizzle in 1/3 cup olive oil and water. Process again. Add more water as needed to thin the humous to desired consistency.
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Hearts of palm & spinach Salad
From: Kosher Palate
Ingredients:
2 bags Bags fresh spinach (10 oz)
1 Can whole hearts of palm
1 Pint cherry Tomatoes
10 oz Sliced mushrooms
½ cup Sliced almonds
2 Avo’s diced
Dressing:
½ cup sugar
1 tsp. salt
½ tsp. dry mustard powder
¾ cup canola oil
½ cup White vinegar
½ cup ketchup
2 ½ tsp. Cloves garlic chopped
Paprika
Directions:
Toss spinach, hearts of palm, tomatoes, avocados, mushrooms and
almonds together in a large serving bowl.
Combine ingredients for dressing. Cover tightly and shake vigorously.
To serve, toss with enough dressing to coat.
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Sesame noodles
From: Kosher pallate
We make this recipe for our shabbos kiddush, always a hit!
Ingredients:
1 16 oz Package Linguini
Dressing:
6 cloves Garlic
6 Tbsp Sugar
6 Tbsp Rice Vinegar
6 Tbsp. Safflower oil
6 Tbsp Soy Sauce
2 Tbsp Sesame Oil
2 tsp Red Pepper Flakes
6 Scallions sliced
1 tsp.Sesame seeds toasted
Directions:
Cook Linguine, combine dressing ingrdients in a saucepan over med,
high heat. Bring mixture to a boil, stirring till sugar dissoves
Pour over Pasta, sprinkle with scallions and sesame seeds