Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings   

Corn, Avocado and Tomato Salad

Vegetable salads are a big deal at my house during the summer. I make them at least 3-4 times a week. They go with everything: meat, fish, poultry, vegetarian dinner. They’re colorful. They can be made ahead. They’re dairy-free, (although you can certainly add some crumbled cheese to most of them, including in the recipe below).

I’ve made this particular salad dozens of times, adding ingredients here and there if I have them — cucumber, canned chick peas, celery, crumbled feta or goat cheese (and once I made it with blue cheese), etc.

All good. This dish is a good pick for a July 4th weekend barbecue. We eat it at room temperature, when the flavors are at their best.

Corn, Avocado and Tomato Salad

• 2 ears of corn (about 1 to 1-1/2 cups kernels)

• 1 small red bell pepper, deseeded and chopped

• 3-4 scallions, chopped

• 1 avocado, cut into bite size chunks

• 2 cups cut up grape or cherry tomatoes

• 2 tablespoons olive or avocado oil

• 2-3 tablespoons white wine vinegar

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Steam, poach or grill the corn, let cool and scrape the kernels into a bowl. Add the bell pepper, scallions, avocado and tomatoes. Pour in the olive oil and toss the ingredients to distribute them evenly and coat them with the oil. Add 2 tablespoons of the white wine vinegar, the thyme and a sprinkle of salt and pepper. Taste and add more vinegar if desired. Let rest for about 10 minutes before serving.

Makes 4-6 servings

Grilled Carrots

I always think of Memorial Day Weekend as the start of the official grilling season where I live. Silly, maybe. Lots of people I know grill year round. But I don’t like being outside cooking chicken breasts or hamburgers when the weather is what the weather is in Connecticut during the winter.

So — the grill is open now, thanks to warmth and sunshine.

This recipe for grilled carrots is my official start to the official start of grilling season. We’ve eaten the carrots hot, with the cold sauce. We’ve eaten the leftovers at room temp, with the cold sauce. Winner, either way.

Also - you can cut the carrots into smaller pieces and use them with the sauce, for crudites.

Grilled Carrots with Yogurt Sauce

• 1 dozen medium carrots

• 1-1/2 tablespoons olive oil

• 1 cup plain Greek style yogurt

• 1-1/2 tablespoons lemon juice

• 1 teaspoon grated fresh lemon peel

• 1/4 teaspoon Aleppo pepper (or use crushed red pepper)

• 3 tablespoons chopped fresh mint

Preheat an outdoor grill to medium heat. Peel the carrots and coat them with the olive oil. Grill the carrots, turning them occasionally, for 12-15 minutes, or until browned and tender. While the carrots are cooking, mix the yogurt with the lemon juice, lemon peel, Aleppo pepper and 2 tablespoons of the mint. Serve the carrots with the yogurt sauce. Sprinkle with fresh mint.

Makes 4-6 servings

Roasted Cauliflower with Tomatoes and Green Olives

A colorful side dish always makes dinner more special and festive no matter what you’re serving as an entree.

I love the colors in this dish — I’ve made it with different veggies on different occasions but this combo seemed the prettiest to me (black olives work too though). And the olives add a surprisingly tasty tang. It’s perfect for Shabbat dinner

Bonus: if you have any leftovers you can sprinkle them with vinaigrette for a lovely salad. Add cooked potato or hard cooked egg if you have some.

ROASTED CAULIFLOWER WITH Tomatoes and Green Olives

• 4 cups bite sized cauliflower florets

• 4 tablespoons olive oil

• kosher salt or sea salt

• 2 dozen halved cherry tomatoes

• 10-12 green pitted olives

• 2 tablespoons chopped chives or green scallion tops

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Place the cauliflower pieces on the parchment and sprinkle with 3 tablespoons of the olive oil. Toss the pieces to coat them evenly with the olive oil. Sprinkle with salt. Roast for about 20 minutes, tossing the pieces once during that time, or until lightly browned. Sprinkle the tomatoes and olives with the remaining olive oil and add them to the cauliflower. Toss the ingredients and roast for another another 10 minutes. Sprinkle with chives and serve.

Makes 4 servings

Honey-Balsamic Glazed Brussels Sprouts

I remember when my husband said he wouldn’t eat Brussels sprouts. Now he’s a big fan and we eat them at least once a week. My kids like them. The grandkids like them.

This simple recipe with just a touch of Balsamic vinegar and honey and a sprinkle of orange peel works wonders to balance what former Brussie-haters thought of as bitter tasting.

Honey-Balsamic Glazed Brussels Sprouts

• 1 pound Brussels Sprouts

• 2 tablespoons olive oil

• salt to taste

• 1 tablespoon Balsamic vinegar

• 1 tablespoon honey (or maple syrup)

• 1 teaspoon finely grated fresh orange peel

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Trim the Brussels Sprouts, cut them in half, then wash them. Pat them dry with paper towels. Place the vegetables on the baking sheet. Pour the olive oil over the vegetables and toss to coat them. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Mix the vinegar, honey and orange peel, pour over the vegetables, toss and bake for another 10 minutes or until the Brussels Sprouts are tender.

 Makes 4 servings

Honey Glazed Roasted Beets

I’m already planning side dishes for our Passover Seder. I like the ones that have vibrant color, that aren’t too difficult to prepare — it’s just too much work what with all the other food I am planning to cook — and also that I can make in advance.

Roasted beets meet all these requirements. I serve them in some form every year at our Seder.

This year’s version couldn’t be easier. We’ve had it several times already. We like it best when served at room temperature. I’ve made this using Balsamic vinegar instead of wine vinegar. It’s somewhat sweeter that way, but we prefer the white wine vinegar tang.

Honey Glazed Roasted Beets 

• 3 large beets

• 3 tablespoons honey

• 2 tablespoons olive oil

• 2 teaspoons fresh thyme leaves

• salt to taste

• sprinkle of Aleppo pepper (or use cayenne or some other smokey dried pepper)

• 1-2 tablespoons white wine vinegar

• 2 tablespoons chopped chives or green scallion tops

Preheat the oven to 425 degrees. Peel the beets and cut them into bite-size pieces. Place the beets in a baking dish. Heat the honey and olive oil together over medium heat for about one minute or until the liquid has thinned and easily blended. Pour the liquid over the beets and toss to coat each piece. Sprinkle with thyme, salt and Aleppo pepper. Cover the beets with foil. Bake for 25 minutes or until the beets are tender. Remove the foil and bake for another 8-10 minutes to crisp and glaze the surface. Remove the baking dish from the oven, pour the vinegar over the beets, toss and let rest for 10-15 minutes. Sprinkle with chives and serve.

Makes 4-6 servings

Roasted Squash with Orange and Ginger

We like a lot of veggie side dishes for Thanksgiving dinner. That means I have to cook most of them in advance because there’s no way I can fuss with multiple recipes at the last minute.

Here are some of the make-ahead dishes that we’ve loved with traditional roasted turkey:

Baked beans

Baked cranberries

Brussels Sprouts with Tangerine and Hazelnuts

Roasted Parsnips

Cornbread Stuffing

Roasted Beet and Winter Squash Salad

This is one of the dishes I’ll be serving this year. It’s easy, make-ahead, colorful and delicious:

ORANGE-AND-GINGER ROASTED SWEET POTATOES

• 1 medium butternut squash

• 2 tablespoons vegetable oil or a mixture of vegetable oil and coconut oil

• 2 teaspoons grated fresh orange peel

• 2 teaspoons finely chopped fresh ginger

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place parchment paper on a large baking sheet. Cut the squash in half lengthwise, scoop the seeds and peel the outside. Slice the squash into 1/2-inch pieces. Place the vegetable oil, orange peel and ginger in a bowl. Add the squash slices and toss them around to coat all sides. Place the slices in a single layer on the parchment paper. Roast for 15 minutes. Turn the slices over. Roast for another 15 minutes or until tender and lightly crispy.

Makes 4 servings

Roasted Eggplant, Tomato and Mushroom Gratin

Because of allergies, we don’t have a traditional smoked-fish feast at our annual Yom Kippur break-the-fast. It’s always a vegetarian/dairy meal. I always make mujadarah, my friend Susan always brings her most fabulous kugel in the world and there’s always a salad — usually tomato, also egg salad.

The rest changes from time to time. Once I served spinach gnocchi. Often, spinach pie.

This year I am serving this Eggplant, Tomato and Mushroom Gratin. I’ve made it several times this summer because I planted eggplants and tomatoes in my garden and there was a bounty!

So, with the last of my crop — this wonderful dish. It’s perfect for the occasion. I can make it two days ahead. It’s suitable for any dairy meal but looks festive enough for the holiday.

Roasted Eggplant, Tomato, Mushroom Gratin

•  1 medium eggplant

• 4 tablespoons olive oil

• salt and freshly ground black pepper to taste

• 2-3 tomatoes, sliced (or about 2 dozen cherry tomatoes cut in half)

• 4-6 ounces mushrooms, sliced

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• 1 cup grated Mozzarella cheese

• 3 tablespoons grated Parmesan cheese 

Preheat the oven to 425 degrees. Cut the eggplant into slices about 3/8- inch thick. Brush the slices lightly, using about 3-4 tablespoons of the olive oil. Place the slices on a baking sheet and sprinkle with salt and pepper. Roast for 16-18 minutes or until the eggplant is softened and slightly browned, turning the slices once. Reduce the oven heat to 375 degrees. Use any remaining olive oil to place a film of oil in a baking dish and place the eggplant slices in the baking dish. Cover with the tomato slices and mushrooms. Scatter the top with the basil, parsley, Mozzarella and Parmesan cheeses. Bake for about 25 minutes or until top is golden brown. 

Makes 4-6 servings

Farro and Roasted Chick Pea Salad

I’m a salad lover year ‘round, but somehow even for me, warm weather is salad season for real.

So, here we are, it’s almost summer. It’s already hot as blazes where I am and I am in even more of a salad mood.

This one is so easy and you can make it ahead — don’t add the dressing until 15-20 minutes before serving time. Also — I love farro but you could substitute any whole grain or even couscous.

Remember this one for July 4th — you can tote it to a picnic — and even for Labor Day.

Happy summer!

Farro and Roasted Chick Pea Salad

• 1 can chick peas (15 ounces)

• 3-4 tablespoons olive oil, approximately

• Salt to taste

• 1 cup farro

• 2 cups water

• 3-4 scallions, chopped

• 1 avocado, peeled and diced

• 2-3 tablespoons wine vinegar

• 1/4 cup chopped fresh parsley

• 3 tablespoons chopped fresh mint

• 1/2 teaspoon ground cumin

• salt to taste

• Aleppo pepper, optional

Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Pour 2 teaspoons olive oil over them and toss to coat. Sprinkle with salt. Roast for about 20 minutes or until crispy and lightly browned. Remove from the oven and let cool. While the vegetables are roasting, place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for 25-30 or until the grain is tender, but still chewy. Let cool slightly and place in a mixing bowl. Add the chick peas, scallions and avocado and toss the ingredients to distribute them evenly. Pour in 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, add the parsley, mint and cumin and toss the ingredients again. Season to taste with salt and Aleppo pepper. Stir in more olive oil and/or wine vinegar if you wish.

Makes 6-8 servings 

Beet Salad with Orange and Feta Cheese

Beet Salad with Orange and Feta Cheese

We’re all fully vaccinated and starting some sort of normal again.

So — the cousins are coming for the long Memorial Day weekend. It’s supposed to rain — so probably no outdoor grilling or eating!

And one of the cousins can no longer eat beef, veal or lamb. There will be lots of fish on the menu.

What to serve for side dish?

Cole slaw for sure. I have several versions, both parve and dairy.

Vegetables. Like these carrots, which everyone loves.

Salads. Like this one, chock full full of vegetables.

And this beet salad, which is tangy with feta cheese (you can use goat cheese) and is also amazingly refreshing because of the orange.

To all who observe —- have a good Memorial Day weekend.

Beet Salad with Orange and Feta Cheese

• 3 large or 6 small beets

• 1 navel orange

• 3 medium scallions, chopped

• 1/4 cup crumbled feta cheese

• 2 teaspoons grated fresh orange peel

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees. Scrub the beets, then wrap them tightly in aluminum foil. Place the package on a baking sheet and roast the beets for 40-70 minutes, depending on size, or until they are tender when pierced with the tip of a sharp knife. Let cool, then unwrap and peel the beets. Cut the beets into bite size pieces and place them in a bowl. Peel the orange, remove the pith and cut the flesh into bite size pieces and add them to the beets. Add the scallions, feta cheese and orange peel and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Add the vinegar and toss again. Spoon the ingredients into a serving bowl and scatter the parsley on top for serving.

Makes 4-6 servings