Mango Salsa

When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.

This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.

I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.

Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.

What I’m saying —- it’s a keeper!

Tropical Dip and Chip

• 1 large ripe mango

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Chick Pea, Dried Fruit and Vegetable Pilaf

We have been eating more vegetarian dishes recently — somehow just in the mood and don’t have as big a yen for meat.

Besides, vegetarian dishes are traditional for Purim, which begins at sundown on Monday, March 6, 2023, so the casserole recipe below is something for you to consider this year.

We had this dish a few times (variations) and loved the combination of tangy and sweet (dried fruit), the savory chick peas and the seasoned but just gently spicy flavors in the rice.

It’s also a good way to use up rice and chick peas if you don’t eat them during Passover.

And — it’s a good bet for Break-the-fast if (as we do) you have a dairy or vegetarian feast instead of the traditional smoked fish.

Chick Pea, Dried Fruit and vegetable Pilaf

• 1 15 ounce can chick peas, drained

• 3 tablespoons olive oil

• salt, paprika

• 3-4 medium scallions (or use a yellow onion), chopped

• 1 large clove garlic, chopped

• 2 medium carrots sliced 1/2-inch thick

• 1/2 cup halved dates, preferably medjool

• 1/3 cup cut up dried apricots

• 1/3 cup golden raisins

• 1-1/2 teaspoons grated lemon zest

• 1 teaspoon cumin

• 1/2 teaspoon ground coriander

• pinch or two of Aleppo pepper (or use crushed red pepper or cayenne)

• 1 cup white rice

• 2 cups vegetable stock

Preheat the oven to 400 degrees. Place the chick peas on a parchment paper lined baking sheet, pour one tablespoon of the olive oil over them and toss to coat them. Sprinkle with salt and paprika. Roast for about 20 minutes, shaking the pan occasionally, or until the chick peas are lightly crispy. When they are done, remove the chick peas from the oven, set them aside and turn the oven heat to 350 degrees. Heat 2 tablespoons of the olive oil in a large heat-proof, oven-proof pan over medium heat. Add the scallions, garlic and carrots and cook for 1-2 minutes. Add the dates, apricots and raisins. Sprinkle with salt, cumin, coriander and Aleppo pepper, stir and cook for 1-2 minutes. Add the rice and chick peas. Stir to distribute the ingredients evenly. Pour in the stock, bring to a boil. Remove from the heat, cover the pan and place in the oven. Bake for about 45 minutes. Let rest, covered, for 10 minutes.

Makes 4 servings

Lox and Cream Cheese Dip/Spread

It’s almost new year’s weekend, so I’ve been cooking for our annual New Year’s Eve hors d’oeuvres fest (storing a lot of stuff in the freezer).

These are some of the items I’ll serve at various times during the day: Marinated Mushrooms (a cinch to make); Potato-Carrot Latkes; Romanian Cheese turnovers; Scallion Cakes; Almond Chicken Nuggets; Hot Dog en Croute, and some others, plus a couple of dips, like hummus.

This Smoked Salmon and Cream Cheese dip is a definite for our smoked fish hour. It’s amazingly easy to put together, so if you need something last minute, this is for you.

Lox and Cream Cheese Dip/SPREAD

• 4 ounces smoked salmon

• 1 cup cream cheese (8 ounces)

• 1/3 cup dairy sour cream

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 2 chopped scallions

Chop the smoked salmon into small pieces and set aside. Cut the cream cheese into chunks and place in a food processor. Add the sour cream, lemon juice, dill and scallions. Process on pulse until the ingredients are relatively smooth and well blended. Add the smoked salmon, pulse a few more times to distribute the pieces evenly.

Makes 1-1/2 cups

The Giving Table

Thanksgiving was just over but it feels like a zillion years ago because I’m already thinking about Hanukkah and even New Year’s weekend, when we always have our cousins over for several days.

That means: gifts and food.

One gift: Naomi Ross’ new kosher cookbook, The Giving Table (Menucha).

Food: several items from Naomi’s newly published cookbook.

My cousins come for several days, so there is ample opportunity to eat. On New Year’s Eve we always have hors d’oeuvres only, three different times during the day for meat, dairy and finally, smoked fish.

I made several of the recipes in the book and have already decided on several hors d’oeuvre for the meat-fest: Tamarind Glazed Meatballs, Korean Fusion BBQ Wings and Apricot Chicken Skewers. They were outstanding! And for one of the dairy hors d’oeuvre hour - definitely the Khachapuri. I’ve made that one a few times and it is too good to miss.

Before New Year’s Eve I am also going to try the Salmon Stuffed Avocadoes, 5 Spice Duck Breast Salad and the Lemon Ombre Trifles (with lemon curd AND lemon cream!!), for dessert because all sound fabulous.

But there is so much more to this book.

Great globally-influenced recipes, so far, yes, but more.

One of the most helpful aspects of the book are the QR codes in some of the chapters for some of the more intricate or could-be-confusing parts of a recipe. For example, I used a code for Khachapuri so I could watch a video to see how to roll and stuff the dough and then stir in the butter and egg (and also how to actually eat it).

I also used a code to see how Naomi braided a four (and six) strand challah – it was so helpful to see her do it not a zillion miles an hour like on Instagram or FB – but nice and slowly so you can actually see how it’s done.

Naomi is obviously a born teacher because there is so much information stuffed here and there and in between the recipes. Short essays that personalize the chapter to come. Notes from the Talmud. Food suggestions, recipes and information for special diets and special events such as visiting and providing food for the sick and elderly or for new mothers: chesed cooking.

There are tips on how to make meal prep easier, on tools and cooking equipment, what to do when you’re short on time, how to refresh food that’s cooked ahead.

She answers questions such as “what is a roux?” “What is risotto rice?” and gives suggestions for equivalents and substitutions.

There is also a chapter on cooking for a crowd (though the recipes can be cut down for a more usual number of people – like those Lemon Ombre Trifles that I plan to serve for dessert).

And more – an appendix chapter with advice on how to be good to yourself even though you are preparing food for others. That one made me smile because those of us who cook regularly, even those of us who absolutely love to prepare food for our families and friends, need someone to acknowledge the time, effort and sometimes the struggle it is for us to do it.

Thanks Naomi for hearing us.

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings   

Corn, Avocado and Tomato Salad

Vegetable salads are a big deal at my house during the summer. I make them at least 3-4 times a week. They go with everything: meat, fish, poultry, vegetarian dinner. They’re colorful. They can be made ahead. They’re dairy-free, (although you can certainly add some crumbled cheese to most of them, including in the recipe below).

I’ve made this particular salad dozens of times, adding ingredients here and there if I have them — cucumber, canned chick peas, celery, crumbled feta or goat cheese (and once I made it with blue cheese), etc.

All good. This dish is a good pick for a July 4th weekend barbecue. We eat it at room temperature, when the flavors are at their best.

Corn, Avocado and Tomato Salad

• 2 ears of corn (about 1 to 1-1/2 cups kernels)

• 1 small red bell pepper, deseeded and chopped

• 3-4 scallions, chopped

• 1 avocado, cut into bite size chunks

• 2 cups cut up grape or cherry tomatoes

• 2 tablespoons olive or avocado oil

• 2-3 tablespoons white wine vinegar

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Steam, poach or grill the corn, let cool and scrape the kernels into a bowl. Add the bell pepper, scallions, avocado and tomatoes. Pour in the olive oil and toss the ingredients to distribute them evenly and coat them with the oil. Add 2 tablespoons of the white wine vinegar, the thyme and a sprinkle of salt and pepper. Taste and add more vinegar if desired. Let rest for about 10 minutes before serving.

Makes 4-6 servings

Pashtida

If you haven’t tried Pashtida, you’re missing out. This dish — so popular in Israel — is kind of like a cross between a quiche, a frittata and a kugel. Sometimes it’s made with meat, sometimes dairy and sometimes just vegetables. Any way at all — this is one delicious treat!

Pashtida is filling and hearty enough for dinner (add a side salad) but light enough for lunch. It’s also the kind of dish that’s made for weekend brunch. Leftovers are good too — easily reheated for weekday breakfast.

If you’re looking for a new dairy dish for Shavuot (and, thinking ahead, during the Nine Days or for your Break-the-fast) I encourage you to try this one. My recipe is a melange of eggs, cheese and veggies that you spoon into a casserole and bake until the eggs are set and the top is crispy.

This dish is also amazingly versatile, so I’ve listed a variety of options for substitution.

Vegetable Pashtida

• 1 large Yukon Gold potato, peeled and diced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 medium onion, chopped (3 scallions; 2 shallots)

• 1 cup chopped fresh: spinach; kale; (diced) zucchini; or chopped cooked veggies (such as green beans, carrots, bell pepper, asparagus; eggplant); or thawed frozen peas or corn

• Halved mini-tomatoes (such as grape or cherry; about 7-8); chopped sun-dried tomatoes, optional

• 4 tablespoons cream cheese, cut into small pieces (or 1/3 cup dairy sour cream or 1/2 cup cottage cheese)

• 5 large eggs

• 1 cup whole milk or half and half

• 1/2 cup shredded meltable cheese such as Swiss, cheddar, Havarti or mozzarella

• salt and freshly ground black pepper to taste

• 2 tablespoons chopped fresh parsley (dill, basil)

Preheat the oven to 375 degrees. Lightly grease a casserole dish (such as approximately 8”x 6” or a 6-cup round) and set aside. Cook the potatoes in lightly salted boiling water for about 3 minutes or until barely tender. Drain and set aside. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for a minute. Add the potato and cook for 5-6 minutes or until the pieces are lightly crispy, stirring occasionally. Add the vegetables and cook for 2 minutes, stirring occasionally, until they have softened. Add the tomatoes, if used, and cook for another minute. Add the cream cheese and continue to cook and stir until the cheese has melted into the vegetables. Remove the pan from the heat and let the ingredients cool slightly. Beat the eggs and milk together and pour over the vegetable-cream cheese mixture. Add the shredded cheese and stir gently until the ingredients are evenly distributed. Sprinkle to taste with salt, pepper and parsley. Spoon the ingredients into the prepared casserole dish. Bake for about 45 minutes or until the eggs are set and the top is crispy.

Makes 4-6 servings

Turkey Chili

Turkey Chili

When the weather starts to get cold I make hot, filling food. Like chili. I have lots of recipes because the basics are the same but the the recipe is so versatile that I can change it depending on my mood and on what ingredients I have.

For example:

1. the beans: red kidney, white cannelini, black beans are all fine — or any other. Dried and reconstituted or canned.

2. I usually choose ground turkey but you can use any ground meat (or chopped meat); best are: beef, veal or poultry. But you can make it meatless: try firm tofu or just use more beans, maybe two kinds.

3. make it spicier with chopped fresh chili pepper or less spicy with a mild chili powder

4. serve it with chips or mashed avocado (or sour cream for meatless)

Have it your way. It’s all good. Also — it lasts, so you can make it 2-3 days ahead and keep it in the fridge.

Note: a version of this recipe was originally published in The Jewish Week Food & Wine.

Turkey Chili

• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 large cloves garlic, chopped

• 1 serrano (or other hot) pepper, deseeded and chopped, optional

• 16-20 ounces ground turkey

• 28 ounce can tomatoes, coarsely chopped, undrained

• 1/4 cup tomato paste

• 1/2 cup water or vegetable stock

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 1/2 teaspoon dried oregano

• salt and freshly ground black pepper to taste

• 15-19 ounce can white beans, drained

Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and serrano pepper and cook briefly. Add the turkey and cook, stirring to break up the pieces, for 3-5 minutes, until the meat has turned color. Add the tomatoes with their juices, tomato paste, water, chili powder, cumin, oregano and salt and pepper to taste. Cover the pan and simmer for 1-1/2 hours. Stir in the beans. Cook uncovered for 30 minutes.

Makes 4 servings

Eggplant Parmesan

When I need a meatless meal, Eggplant Parmesan is one of my traditional go-tos. It’s familiar, relatively easy to prepare and you can cook it in advance and freeze it for about a month. Best of all, it tastes really good.

I especially love this dish in the summer when my garden is in bloom with thick, fresh purple eggplants!

The recipe below lists one cup of marinara sauce. I make my own and freeze that too. But in a pinch, store-bought works too when you want to make things easier on yourself.

Another thing that’s easy -- and less caloric too -- I roast the eggplant slices instead of breading and frying them.

Eggplant Parmesan

• 1 medium to large eggplant

• salt

• 5 tablespoons olive oil, approximately

• 1 cup marinara sauce

• 15 ounces ricotta cheese

• 1/4 cup plus 1/4 cup plus 2 tablespoons grated Parmesan cheese

• 1 large egg

• 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)

• 1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a baking sheet. Brush each side of each slice of eggplant with a film of olive oil. Roast the slices for about 15 minutes, turning them once, until they are softened and lightly browned. Remove the slices from the oven. Place 1/2 cup of the marinara sauce in a baking dish. Place 1/3 of the eggplant slices in top (overlap the slices slightly). Mix the ricotta cheese with 1/4 cup of the Parmesan cheese, the egg and oregano. Place half of this cheese mixture on top of the eggplant slices. Sprinkle with 1/4 cup of the shredded mozzarella cheese and 2 tablespoons of the Parmesan cheese. Add another layer of eggplant slices. Cover with the remaining ricotta cheese mixture. Spread with the remaining (1/2 cup) marinara sauce. Cover with the remaining eggplant slices. Sprinkle with the remaining (3/4 cup) mozzarella cheese and the remaining (1/4 cup) Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings