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Crunchy Jicama Salad-Great for Shavuot!

kosher recipes, kosher salad recipes, shavuot recipes and ideas

Crunchy Jicama Salad-Great for Shavuot!

2 Comments 15 April 2015

This spring, try crunching on jicama instead of potato chips.

Native to the Americas and sometimes called the Mexican potato, and a mix between a potato and a pear. You can also compare it in texture to a water chestnut, and in fact , jicama is made up of almost 90 percent water.

A cup of jicama has almost 6 grams of fiber and only 50 calories. It is also high in vitamin C, potassium and folate.

Peel the coarse, papery skin and julienne the white flesh, into carrot stick size pieces, and squeeze some lime juice on it to keep it from browning. Add a pinch of chili to the lime juice and you have an excellent treat right there.

This colorful jicama salad is appealing to guests of all ages. Kids love the crunch, and adults savor the light, tart, flavors of all of the vegetables marinated simultaneously.

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh parsley
  • 1/3 cup lime juice
  • Salt
  • Cumin

Optional

  • 1/2 avocado chopped
  • 2 Tbsp olive oil

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    Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

    kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

    Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

    1 Comment 03 May 2013


    This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

    This salad is also a winner for a  Sunday night Mother’s Day barbeque.

    Juice of 1 lime

    3 tbsp vegetable oil

    1 tbsp honey

    1/2 tsp salt

    1 clove garlic crushed

    1/4 tsp ground black pepper

    1/4 tsp cayenne pepper

    1 pint grape tomatoes cut in halves

    1 ripe hass avocado, roughly chopped

    2 ears of fresh sweet corn

    2 tbsp fresh cilantro, chopped

    Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

    Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

    adapted from Jehan Can Cook

    How to Grill Corn on the Cob:

    It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

    After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

    Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

    Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

    Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

    Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

    let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

    Adapted from How to GrillCorn.



    • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

    kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

    Bulgur Wheat Salad with Zucchini and Herb Vinaigrette

    No Comments 28 July 2010

    I have been trying to dig up some new summer salads to serve and I think I hit the jackpot with this refreshing crunchy combo  that I found

    on Ronni Fein’s blog.

    I am adding this salad to this week’s menu – without the cheese so I can serve it late Saturday afternoon and not worry that  Shabbat passerbys may have had a meat lunch and wont be able to eat it. Let me know if you decide to try it too!

    1 cup fine grain bulgur wheat

    1-1/2 cups boiling water

    1 large ripe tomato, chopped into bite size pieces

    1 small, slim zucchini, diced

    assorted colored peppers, chopped, (optional)

    1 medium cucumber, peeled, deseeded and diced

    2 scallions, chopped, optional

    3/4 cup crumbled feta cheese, optional

    2 teaspoons chopped fresh thyme, oregano, savory or marjoram leaves (or a mixture of herbs)

    1/4 cup extra virgin olive oil

    3-4 tablespoons lemon juice

    salt and freshly ground black pepper to taste

    Place the bulgur in a bowl and pour the boiling water over it. Stir and let rest for about 15 minutes, or until the water has been absorbed. Add the tomato, zucchini, cucumber and optional scallions and cheese. Sprinkle with the herbs. Toss ingredients to distribute them evenly. Add the olive oil and 3 tablespoons lemon juice. Toss the salad, taste and add more lemon juice if desired, plus salt and pepper to taste. Best to let rest for 15 minutes before serving (at room temp). Makes 4-6 servings

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