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Mango-Date Haroset
Mango-Date Haroset
By Jeffrey Nathan @ 16:32 :: 9670 Views :: 838 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

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Vegetarian Lasagna
Vegetarian Lasagna
By Norene Gilletz @ 16:31 :: 6285 Views :: 366 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Food Editor's Note:

Food Editor’s Note: I love this lasagna! Its title in Norene’s cookbook is Luscious Lasagna, and the name couldn’t be more apt. The other great thing about this dish is how healthy it is for a lasagna, chock full of all kinds of vegetables. You can make the sauce on one occasion and refrigerate or freeze it until you are ready to assemble the lasagna. This is a great dish for a family dinner or informal get-together with friends. Prepare it in advance, but cook it just before serving - it will be puffed and golden and smell heavenly.

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Lentil Soup
Lentil Soup
By Pearl Roseman @ 16:28 :: 7265 Views :: 712 Comments :: :: All, Soups, Pareve, Vegetarian

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

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No-Cook Lazy Day Beet Borscht
No-Cook Lazy Day Beet Borscht
By Norene Gilletz @ 16:19 :: 5960 Views :: 302 Comments :: :: All, Salads, Entrees / Main Courses, Dairy, Vegetarian

Food Editor’s Note: Food Editor’s Note: This is a great summer soup from Norene Gilletz, author of several popular kosher cookbooks. The borscht is easy to make, cold and refreshing, and beautiful in appearance. Serve it in glass mugs for an elegant presentation. This recipe took no more than ten minutes to prepare from start to finish. Traditional borscht recipes call for sour cream as the dairy ingredient, but Norene has substituted buttermilk - it is healthier, the texture is smooth and creamy, and the taste is wonderful. The borscht aficionados in my family gave it their seal of approval! [Norene lives in Canada, so I have adjusted the amounts in Norene’s original recipe to correspond to U.S. measurements and packaging. You can easily double this recipe to serve a crowd or to have on hand in the fridge for quick lunches.]

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Julie's Potato Salad
Julie's Potato Salad
By Julie Weisman @ 16:11 :: 4908 Views :: 252 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor’s Notes:  I like almost all potato salads, but this is a spectacular version that can be served at a casual meal or an elegant buffet or dinner party.  There is no mayonnaise in the dressing, just a tasty dressing of olive oil, vinegar, and other simple ingredients.  The most unusual part of this dish is the addition of asparagus pieces.  They add flavor and color, and elevate the dish to a level of sophistication not usually associated with potato salad.  This is easier to make than you imagine, can be made a day ahead of serving, and will be a great accompaniment to almost any entrée or salad.

 
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Hummus and Variations
Hummus and Variations
By Jamie Stolper @ 16:05 :: 6632 Views :: 724 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Hummus was originally brought to Israel by Jews from Arab countries.  It is now eaten by everyone in Israel and by Jews and non-Jews throughout the world.  It is healthy, easy to make from scratch, and has a delicious, distinctive flavor.  It is traditionally eaten with fresh, warm pita bread, but can also be used as a dip with fresh vegetables or as an accompaniment to Israeli salad, falafel, and other Israeli dishes.  Tastes vary when it comes to hummus – some like it very thick, some thinner, some with added flavorings, and some with olive oil drizzled on top.  This basic recipe produces a fairly thick hummus – just add some of the reserved bean liquid or water or reduce the tahini paste to produce a thinner version.  There are instructions for flavor variations below the basic recipe.  Store the hummus in the refrigerator, but stir and let sit to take the chill off a bit before serving.

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Honey and Ginger Glazed Carrots
Honey and Ginger Glazed Carrots
By Jamie Stolper @ 16:04 :: 4668 Views :: 419 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor's Note:  This is a vegetable dish that many people like to serve with a Rosh Hashanah dinner, as carrots are naturally sweet and provide good color and texture to a dinner plate.  But often the carrots come out too soft, too crunchy, too sweet, too gingery, or otherwise not up to expectations.  This recipe is a very easy one that leaves little room for variation in the final product.  Make sure you cut the carrots into pieces of equal size, so they cook evenly, and cook them just before serving so they don't soften more with a second heating.  It really is easy to do if you cut the raw carrots in advance and prepare the glaze in a separate bowl, ready to pour over the carrots and toss just before bringing to the table.

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Guacamole Dip
Guacamole Dip
By Jamie Stolper @ 15:51 :: 3791 Views :: 263 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.

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Grilled Eggplant Slices
Grilled Eggplant Slices
By Jamie Stolper @ 15:49 :: 5236 Views :: 178 Comments :: :: All, Salads, Holidays, Vegetarian
In Israel, eggplant is everywhere, in many forms, and is a national favorite.  Here in America, it seems one either loves it or hates it.  I'm in the latter camp and was happy to be able to partake of an eggplant dish almost every day when I was in Israel recently.  I think my favorite is simple grilled eggplant, flavored with olive oil, garlic, salt, and pepper.  It is easy to make, low in calories and carbohydrates, and can be served as an appetizer or as a vegetable with an entrée.  I actually prefer this at room temperature or cold, but it can be served hot as well.  If you use the small Italian-style eggplants, the slices are just the right size for cooking and serving whole, which looks so pretty on a plate.
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Grilled Asparagus
Grilled Asparagus
By Jamie Stolper @ 15:45 :: 2894 Views :: 172 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

I like asparagus, but I enjoy it more when it’s been grilled or oven-roasted, rather than steamed. The flavor is more intense and the texture a bit more chewy. This is an easy vegetable to make for an outdoor barbecue - prepare more than you think you will need, as people can’t resist picking up the spears with their fingers and munching on them before they even make it to the dinner table!

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