Back to school doesn't mean we slack off on menu making! Working full time nowadays, but that will never take away from my true love and passion for cooking and exploring in the kitchen, and testing new foods out on our awesome Shabbat dinner guests :)
Shabbat shalom!!
Tequila Olive Martini
Per martini:
2 oz tequila, 1 oz Cointreau, 2 oz Sprite, 1 oz lime juice, 1 oz orange juice, green olive for garnish.
Garnish with olive oil, sliced figs, chopped parsley.
Pomegranate and herb tabbouleh
1 cup medium grain bulgur, cooked
2 tomatoes, chopped
2 cucumbers, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2 cup pomegranate seeds
season with 2 tbsp olive oil, 1/4 cup lemon juice, salt and pepper
Salmon and beet salad with cherry vinaigrette
3 beets, scrub, rubbed with a little oil and wrapped in foil. Place on baking sheet and bake at 400 degrees for 1.5-2 hours until soft, and a knife runs through easily.
Cherry Vinaigrette:
1/2 cup oil
2 tbsp vinegar
1 tbsp balsamic vinegar
2 tsp onion powder
2 tsp salt
6 cherries, pitted
Blend together.
Prepare about 1 lb. salmon on a baking sheet, season with salt and pepper, drizzle with a few spoons of the vinaigrette, bake at 400 for about 15 min.
Layer arugula leaves, a handful of chopped pitted cherries, chopped roasted beets, and flake the salmon over the whole salad. Drizzle in the cherry vinaigrette.
Tomato Cucumber Gazpacho
In your food processor, combine 2 lbs tomatoes (8 ish Roma tomatoes), 1 Anaheim pepper, 2 peeled Persian cucumbers, 1 small onion, 1 clove garlic. Blend well, add 2 tsp apple cider vinegar, 1 tbsp salt and slowly add 1/2 cup olive oil. Strain mixture, and refrigerate in a large jar until cold.
Tomato basil and white wine Chicken
Season chicken with salt, pepper and herbes de provence.
Top with a pint of cherry tomatoes, and a half cup of white wine (per 9*13 pan)
Cook for 3 hours at 350 and top with fresh basil once completed cooking.
Old fashioned kugel with caramelized onion
Eggplant Panzanella
2 large eggplants, cut into chunks. Roast at 450 degrees with olive oil, and salt.
1/2 a baguette, cut into chunks. Season with olive oil and salt and toast for 10-15 min.
Toss roasted eggplant, toasted bread with 3 chopped tomatoes, 1 cup pitted olives, 1/2 cup fresh basil, and 1/4 cup toasted pine nuts.
Season with olive oil, fresh crushed garlic, lemon juice, salt and pepper.
Lemon berry shortcakes
-Strawberries and raspberries chopped small, sprinkle 2 tbsp of sugar, and let sit.
-whip cream
Shortcakes:
by hand or in a food processor mix:
2 cups flour
1 tsp salt
2 1/2 tsp baking powder
1 tbsp lemon zest
1 tsp ginger spice
6 tbsp margarine
1 egg
3/4 cup milk
Mix dry ingredients, then work in margarine, egg and milk. Drop the sticky dough into 8 mounds on a cookie sheet. Bake for 15 min. at 450 degrees.
Let cool, and slice in half, pour some whip cream on bottom half, top with berries and cover with top half.
