Sweet Potato Salad
Carol Rosenstock
I usually use red bliss potatoes, unpeeled. Some of the skin will come off when you cut them into pieces and some will stay on. I like the color and the texture of the skins in the salad. This is not an exact recipe and you can add a few more potatoes and the same amount of mayonnaise will work. By the way, I use Cain’s Fat-Free Mayonnaise or Hellman’s Light Mayonnaise. Both work well and no one can tell when I use a lighter mayonnaise.
Food Editor’s Notes: Thank you, Carol, for submitting this recipe to ShalomBoston.com! It is one that I will be making a lot! It goes well with summer picnics and barbecues and for indoor meals as an accompaniment to brisket, glazed corned beef, deli sandwiches, and all kinds of roasts and salads. I think there is a misconception that potato salads are difficult to make, but they really aren’t. If you make the hard-boiled eggs in advance, this potato salad can be made in under an hour (cut up the vegetables and eggs while the potatoes are cooking). And the salad should be made in advance to give it time to chill, which is a boon when including it in a large meal for entertaining. I love the addition of sweet potatoes, which provides added color as well as a slightly sweet counterpoint to the tangy and light dressing. I used 4 pounds of potatoes in total, 6 hard-boiled eggs, a generous one tablespoon of mustard, and about a teaspoon of salt. The result was delicious!
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Guacamole Dip
Jamie Stolper
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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Teriyaki Steak
Norene Gilletz
This marinade is delicious on veal chops, chicken and tofu, as well as beef. Thinly sliced leftover meat is wonderful cold in sandwiches or wrapped in tortillas.
Food Editor’s Note: I often make either London broil or beef shish kebab using Norene’s fabulous marinade. It never fails to get great reviews. I use minced garlic from a jar and the only work is squeezing the lemon. Just whirl the ingredients in a food processor or shake them up in a jar. For the best flavor, cook the meat on a charcoal grill, but a gas grill or indoor broiler will produce wonderful results as well. This is an easy, classy entrée to serve to guests or to family on special occasions!
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Blueberry Tart
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Jamie Stolper |
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Blueberries are one of summer's treats, and I have read repeatedly that they are the healthiest of fruits. So, enjoy the luscious taste and other benefits of this surprisingly easy to make, and spectacularly attractive, pareve dessert. You can use butter instead of pareve margarine in the crust, but I always use the margarine so that I can serve the tart, and eat the leftovers, any time. The crust is easy to make and, even with margarine, it is delicious. The tart can be served with vanilla ice cream, whipped cream, or lemon sorbet (a good pareve option), but I think it's best savored plain, to fully appreciate the fresh flavor of the blueberries. |
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