Green Bean Nicoise Salad
3/4 pound small new potatoes
1 1/2 pounds green beans, trimmed
4 large eggs
1 small shallot, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
2 tablespoons coarsely chopped dill, divided
1/4 cup drained capers, patted dry
1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
1/4 cup Niçoise or Kalamata olives, pitted, halved
Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12–15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
From the Jewish Food Hero Kitchen: Vegan Potato and Spinach Patties
3.5 lbs (1.6 kg) potatoes, peeled and diced small
1 large onion, diced small
3 cups of good water (you do not drain it afterwards so the water stays in the recipe)
2 cups chopped raw spinach
½ tsp salt
⅛ tsp pepper
1 cup bread crumbs
Dice the potatoes into medium sized cubes
Dice the onion super tiny
Place potatoes, onion, water, salt and pepper into large soup pot and simmer until potatoes are well down and mushy and the water is absorbed, approximately 30 min. (Make sure the the bottom does not burn as the water absorbs)
Remove from potatoes from the heat and use the potato masher to mash completely
Preheat the oven 400°F
Chop spinach and measure out 4 cups
Add spinach to mashed potatoes and mix evenly
Taste it! Its yummy! Verify that the salt and pepper levels are right for you.
Form the potato mixture into patties – approximately 2.5in diameter and 3.5 oz. (100 grams)
Coat lightly with bread crumbs on both sides
Place on a non stick cookie baking tray lightly
Bake at for 10 minutes or until the bread crumbs are slightly brown and then flip with a spatula
Bake for another 10 minutes or until the bread crumbs are slightly brown
Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Dressing
Active Time: 20 Mins
Total Time: 25 Mins
Yield: Serves 6 (serving size: about 1/4 cup)
1 (5-oz.) pkg. baby spinach
2 romaine lettuce hearts, chopped
2 cucumbers, cut into 1-inch pieces
1 cup thinly sliced radishes
1 small shallot, minced
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/4 cup sour cream
1 cup half-and-half
1/2 cup chopped fresh mint, plus leaves for garnish
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup crumbled feta cheese
How to Make It
Toss together spinach, romaine, cucumbers, and radishes in a large bowl.
Stir together shallot, vinegar, and lemon juice in a medium bowl; let stand 5 minutes. Stir in sour cream, and gradually whisk in half-and-half. Stir in chopped mint, salt, and black pepper.
Top spinach mixture with feta cheese; garnish with mint leaves, and serve with dressing.
Banana-Pear Upside Down Cake
Serves: 8 Servings
1 cup brown sugar
6 tablespoons melted butter
3 Bosc pears
1½ cups granulated sugar
1 stick butter
1 teaspoon vanilla extract
2 overripe bananas, mashed
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch of salt
Preheat oven to 350 degrees and grease a 9-inch, round cake pan.
Mix brown sugar and melted butter in a small bowl. Spread on the bottom of greased pan.
Peel, core and thinly slice the pears. Arrange pear slices in on top of brown sugar mixture in a spiral.
In a large bowl, cream together the granulated sugar and stick of butter with a hand mixer.
Add eggs, vanilla and mashed bananas to the creamed sugar. Beat on medium speed for 5-10 minutes.
In a medium-sized bowl, sift together flour, baking soda, baking powder, cinnamon, cardamom and salt.
Slowly add flour mixture and milk to the banana mixture by alternating between the flour and milk. Beat slowly until just incorporated.
Pour batter into cake pan, on top of the pears and brown sugar mixture.
Bake for 55 minutes at 350 degrees. Remove from oven and allow to cool for five minutes.
After five minutes, turn cake out onto a serving plate.
Spinach Mushroom Quesadillas
Makes 8 quesadillas
3 tablespoons olive oil, divided 1 small red onion, finely diced 2 cloves garlic, minced 1 jalapeño, minced (see tip) 4 roma tomatoes, seeded and diced 8 ounces cremini mushrooms, sliced 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon salt 10 ounces baby spinach freshly ground pepper to taste 8 (8”) flour tortillas 2 cups Daiya mozzarella style shreds
Heat 1 tablespoon of the olive oil in a large pan on medium heat. Add the onion and cook for 5-7 minutes or until soft. Add the garlic and jalapeño and cook 1 minute more. Add the tomatoes, mushrooms, spices and salt. Cook 7-10 minutes or until the mushrooms have turned brown and juicy. Add the spinach in batches and cook 3 minutes or until it has wilted but is still bright green. Remove from heat and season with freshly ground pepper to taste.
Preheat the oven to 200 degrees Fahrenheit.
Using the remaining olive oil, brush a very thin layer on one side of a tortilla and place it, oiled side down, on a plate. Sprinkle 2 tablespoons of Daiya over half of the tortilla, top with 1/4 cup of the spinach mixture, and then another 2 tablespoons of Daiya. Fold the tortilla in half, then repeat with remaining tortillas.
Heat a grill pan or skillet over medium heat. Cook the quesadillas for 1-3 minutes, flattening them with the back of a spatula, until the bottom part of the tortilla is lightly browned and the bottom layer of Daiya has melted. Quickly flip the quesadilla over and cook the other side similarly. Place cooked quesadillas on a baking sheet and keep warm in the oven while the others are being prepared.
Using a pizza cutter or sharp knife, cut the quesadillas in half. Serve immediately.
Smoked Salmon Deviled Egg:
5 hard boiled eggs, shelled, chilled and cut in half long ways
1 tablespoon of sugar
¼ cup of mayonnaise
1 teaspoon of mustard
10 cucumber slices
10 radish slices
10 small pieces of smoked salmon
fresh dill for garnish
Kosher salt and fresh cracked pepper to taste
Slice the eggs in half. Place the yolk in a medium size bowl and whisk them together with the mayonnaise, mustard, salt and pepper until smooth.
Spoon or pipe the mixture into the hard-boiled egg halves. Top off with a cucumber, radish, smoked salmon and fresh dill.
Radish Potato Salad
5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.
Banana Peach Ice Box Cake
Prep time: 25 mins
Total time: 4 hours 10 mins
(21 oz pkg ) Lady Fingers
4-5 bananas, sliced thin
2 peaches, sliced
4 cups heavy whipping cream, divided
1 cup powdered sugar
1 tablespoon vanilla
Use an 8 inch springform pan.
Place the first layer lady fingers in to the bottom of your springform pan
Place lady fingers in a tight ring, cut-side-down, around the cake base
With a hand mixer or in the bowl of a stand mixer, whip 4 cups of heavy cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and whip to combine.
Lightly cover the top of the lady fingers with heavy cream, and then a single layer of bananas sliced thin
Top with second layer lady fingers and a very thin layer whipped cream and place fresh peaches sliced
on top of whipped cream, then repeat layers with bananas sliced or until you reach the top
Spread the last of the whipped cream over the top
Garnish with bananas and peaches slices
Refrigerate for at least four hours, or until the lady fingers have softened completely. Serve chilled.
Hearty Spring Cobb Salad
PREP TIME 30mins
COOK TIME 40mins
YIELD: Serves or Makes 6-8
FOR THE SALAD
1 bunch asparagus, woody ends trimmed and discarded
1/2 pound haricot vert (aka green beans)
6 ounces pancetta, cut into lardons
1 large shallot, thinly sliced
4 Handsome Brook Farm Pasture-Raised Organic Eggs
1/2 head radicchio, chopped
5 ounce pack butter lettuce
3 cups mixed spring greens
4 breakfast radishes, thinly sliced
1 watermelon radish, thinly sliced
1 (14.5 ounce) can quartered artichoke hearts, drained
1/4 cup unsalted shelled pistachios, chopped
FOR THE DRESSING
1/2 cup full fat buttermilk
1/4 cup full fat Greek yogurt
2 tablespoons olive oil
2 tablespoons minced chives
2 tablespoons chopped parsley
1 tablespoon chopped dill
1 lemon, juiced
1 tablespoon dijon
1 tablespoon mayonnaise
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil and set up an ice bath. Add asparagus and haricot vert and cook for 2-3 minutes, or until bright green and crisp tender. Drain and add to ice bath for 1 minute, then drain and set aside.
Bring the water back to a boil and add eggs (lower them into the water carefully with a slotted spoon) and cook over a gentle boil for exactly 6 ½ minutes. Set eggs in an ice bath to cool, then when cool enough to handle, peel the eggs and cut them in half.
Meanwhile, place the pancetta in a cold pan sauté pan and place over medium-low heat and cook, stirring often, until the fat has rendered and pancetta is crisp, about 8-10 minutes. Remove pancetta from the pan with a slotted spoon and set aside. Add thinly sliced shallots to the same pan and cook in the reserved pancetta fat over medium heat until crisp, about 2-3 minutes. Remove crispy shallots from oil with a slotted spoon, then drain and set aside.
To make the dressing, add all ingredients to a high speed blender and process until smooth.
To assemble the salad, arrange the butter lettuce, mixed greens and radicchio onto a large platter and top with asparagus, haricot vert, eggs, pancetta lardons, crispy shallots, radishes, artichokes and pistachios.
Serve dressing along side the plated salad and serve immediately.
Creamy Spinach and Bean Soup
Vegan and super easy to make!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 people