Tag archive for "salads"

Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

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Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

No Comments 14 August 2012

“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!


Esther Mosseri

  • 6-8 yellow and green summer squash.
  • juice of 2 lemons
  •  1 c olive oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 6 cloves minced garlic
  • Optional-shaved parmesean and toasted pine nuts
  1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
  2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
  3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
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Endive and Arugula Salad With Spiced Matzoh Crisps

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Endive and Arugula Salad With Spiced Matzoh Crisps

6 Comments 15 March 2011


This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

Spiced Matzah Crisps:

  • 3 Matzos
  • olive oil
  • ground cumin
  • garlic powder
  • sea salt
  • freshly ground black pepper (or Aleppo Pepper)

Fatoush Salad:

  • 4 heads Belgium endive
  • 1 cup arugula
  • 1/8 cup fresh mint leaves, stems discarded
  • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
  • 1/4 cup flat leaf parsley
  • 1 cup grape or cherry tomatoes, halved
  • juice from ½- 1 lemon
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • kosher salt
  • sumac (optional)

Directions for this Kosher for Passover Recipe:

Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:


Quinoa – The Healthy Alternative to Pasta

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Quinoa – The Healthy Alternative to Pasta

No Comments 22 March 2010

By Nicole Cohen of Sketch42

Quinoa may seem like a grain, but it is really more closely related to vegetables like beets or spinach!  It’s delicious and nutritious alternative to a pasta salad, and it’s perfect for passover because its hearty like a grain. It tastes great cold and tossed with tons of veggies!

To make the Quinoa:

Recipe Ingredients:

1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt

Cooking Directions:

Soak the quinoa first for 15 min – 1/2 hour in it’s cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
If you don’t have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a seive at the last.
Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear
Drain quinoa well in the seive.
Place quinoa in the pot, add the water & salt.
Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
Cook for 20 minutes.
Remove from heat and allow to sit five minutes with lid on.
Fluff gently with a fork and serve. Quinoa is delicious on it’s own or in the recipe below:

Then add:

1 can of whole corn kernals

1 can of baby corn, chopped

1 can of black beans (please ask your rabbi as to the kashrut of beans on Passover)

1 cup of grape tomatoes, halved

2 scallions, chopped

1 can black olives, halved

1 red bell pepper, chopped

Toss all of the ingredients with the Quinoa and add the following dressing:

1/4 cup olive oil

Juice of 1 lemon

1 Tbsp cumin

Salt to taste

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