Good morning, readers! Things have been a bit hectic in the lives of Kosher Foodies, but not hectic enough in our kitchens! Since we last posted a few weeks ago, Jessica gave birth to a baby girl and I vacationed in California.
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Category Archives: Salads, Sides, Snacks & Soups
Swiss Chard Slaw with Creamy Scallion Dressing
Summertime and holidays mean big family dinners! It’s not often that everyone is home for dinner, but when we’re all around, we have to try new things, while also eating healthy green vegetables!
Cuban Avocado, Watercress, and Pineapple Salad
Another summer day, another cooked fruit salad! This is very similar to that roasted peach and sausage salad I made a couple of weeks ago. When I saw it featured as one of Food52’s genius recipes, I knew I had to make it. It really is genius to put avocado! 
This was Shabbat dinner along with tacos and rice and beans. It was an interesting Friday night meal; interesting but delicious! This salad was the biggest hit. Continue reading
Watercress Pesto
Watercress is one of those “super foods” that I’ve been seeing a lot of lately. And summer is all about being healthy, so when I had a bag of watercress just lying in my fridge I racked my brain to see what I could do with it – and pesto was just the ticket! Pesto is a favorite summertime item because it’s so easy to make and extremely versatile. You can use it to dress up sandwiches, as a sauce on pasta, or even to spread over a simple fish or chicken. This pesto recipe is extremely easy to make, as long as you have a food processor or blender on hand.
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Stewed Lentils and Tomatoes
These lentils are easy to make, can be made in advance, and are super healthy! Score! You can definitely just chop all the veggies and then throw everything together while preparing a different dish. It’s a great Sunday activity. For some reason, this Ina recipe was never on her show (according to the Food Network site), but it is in one of her cookbooks, which I own, and you can also find it online on her website. I made it vegetarian so we can use it with any type of meal. Continue reading
Gazpacho, June Kosher Connection Link Up
This month’s link up is cold soups. I racked my brain for days trying to think of a fun, different, and original cold soup idea. And I thought of a bunch, mostly dessert ones. But then I thought to myself that summer is coming and a lot of my family members like the original cold soup, gaspacho, and I realized we don’t have a recipe for it on this blog. So why not just stay simple and make that?
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Claudette’s Granola
This isn’t the first granola recipe we’ve posted. And it definitely won’t be the last. But hey, there are tons of ways in this word to enjoy granola. In a bowl with milk, on top of yogurt, in a parfait, as an ice cream topping, plain as a snack, mixed with apples and thrown all over your kitchen floor…wait, that one isn’t so enjoyable. But you get the idea. Granola is a staple in our kitchens and it should be in yours, too. If not because the blend of oats, nuts, and fruit is good for you and an easy, homemade, and unprocessed snack, then because it makes the entire kitchen (and house) smell amazing as it bakes!
Braised Leeks
I bet you’re all in the kitchen, getting ready for Shavuot? Well, my favorite part about this Shavuot is the dairy desserts, since it’s our minhag to eat dairy during this chag, instead of the traditional meat holiday meals. But I’m not sharing a dessert with you now, we have plenty of those. I’m going to share a simple side dish instead. (Note: you can never have too many recipes for desserts! Especially ones loaded with cream and butter. But alas, we’ll share those with you some other time.)
I’d like to introduce to you my new obsession: braised leeks!
We already know that I love leeks. Like in this lamb and leek hotpot, or this leek-fried rice. But those have other ingredients, in this recipe, the leek really is the star of the show! Continue reading
Asparagus Custard Tart
Spring is here! And spring means asparagus is in season. No more boring roasted or grilled asparagus, we’re going gourmet here. Now, gourmet doesn’t mean hard. Actually, while there are a few steps in this recipe (you should read it over once before actually attempting it – you’ll need to do a bit of juggling), it’s quite easy! and impressive looking. Feel free to use store-bought pie crust or even puff pastry, as in the original recipe. Continue reading
Guest Post: Polow, Persian Basmati Rice with Dill and Pistachios
Adele’s back to finish off her Friday night meal with some dressed-up rice, because what’s a Shabbat dinner without rice in a Syrian household? Did you miss her chicken and braised carrots from earlier this week? Catch up!
I copied this recipe so long ago out of I-cant-remember-which cookbook, and have been meaning to make it ever since (ed note: we always do that! Do you?). So simple, so delicious. Continue reading