We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp)… Continue reading Celery-apple salad with lemon dressing
Tag: side dishes
Kale salad with lemon-garlic dressing
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad (Dec. 2017)
Steamed broccoli florets with lemon and salt
Cut one small head broccoli into bite-sized pieces, and place the florets in a lidded microwave-proof casserole. Sprinkle the broccoli with some water. Cover the dish, then microwave until broccoli is fork-tender (approx. 2 ½ to 3 mins). Drizzle with lemon juice (we found ½ lemon sufficient) and lightly salt, then serve). (Dec. 2017)
Chickpea, cucumber, and carrot salad
I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor. Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing… Continue reading Chickpea, cucumber, and carrot salad
Crispy roasted shiitake mushrooms
We tried this Martha Stewart recipe, and it is delicious: https://www.google.com/amp/s/www.marthastewart.com/1050268/crispy-roasted-shiitake-mushrooms%3famp We found, however, that 25 mins at 400 degrees was the total cooking time; we removed the baking sheet from the oven at that time. Both sides of the shiitakes had browned without being turned over. (Nov. 2017)Note: To clean the mushrooms, we gently… Continue reading Crispy roasted shiitake mushrooms
Israeli salad
We tried this recipe: http://www.seriouseats.com/recipes/2012/09/israeli-salad-recipe.html Our minor modifications: first, we used hothouse tomatoes instead of Roma (based on personal preference), but we did seed them as directed. Second, we omitted the red onion (we are not fans of raw onion). Finally, we used the juice of 2 lemons (rather than just 2 Tbsp). We served… Continue reading Israeli salad
Challah croutons
We tried this Ina Garden recipe for about ½ loaf leftover challah: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/brioche-croutons-recipe-1942161.amp Our modifications: first, we kept the crusts on. Second, because we were making this to complement an Israeli salad, we lightly seasoned the croutons with 2 tsp za'atar as well as salt, pepper, and 2 tsp olive oil. Third, we lightly sprayed… Continue reading Challah croutons
Oven-roasted red radishes
We tried this simple and delicious recipe: http://www.thekitchn.com/roasted-radishes-are-the-vegetable-thats-missing-from-your-life-215614 It is written as a narrative, so I summarized it into steps: First, preheat oven to 450. Second, wash and trim one bunch red radishes, then cut in half vertically. Third, toss with 1 Tbsp olive oil and some salt and pepper. Fourth, place, cut side down,… Continue reading Oven-roasted red radishes
Savory mushroom kugel
We tried this recipe, which calls for matzoh farfel (3 sheets matzoh broken into 2 inch pieces): http://allrecipes.com/recipe/231328/savory-rosemary-garlic-farfel-kugel/ Our modifications: first, we used shallots instead of onion. Second, we added some chopped sage in addition to a few chopped rosemary needles (about ½ tsp each). We made this for a belated Rosh Hashanah celebration. (Sept.… Continue reading Savory mushroom kugel
Simple panzanella
We tried this recipe based on our pantry: https://www.seriouseats.com/recipes/2015/09/classic-panzanella-salad-recipe.html Our modifications: we used 2/3 lb sliced Whole Foods pain de campagne (country bread), which we cut into bite-sized pieces. After lightly coating them with olive oil, we sprinkled about 1 tsp dried Greek oregano before toasting in the oven (at 400 for 7-10 mins, turning… Continue reading Simple panzanella
Cooking Adventures 