Strawberry Spinach Salad
Strawberries grew wild in North America. Native Americans brought baskets of these berries to the new settlers. Although in the 1600s berries were used mostly in pies, pastries, and jams, the berry in this salad is a wonderful addition.
10 ounces fresh baby spinach
1 pint strawberries
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DRESSING
1/2 teaspoon Dijon mustard
1 large leaf of fresh basil, finely minced
1 teaspoon grated onion
2 Tablespoons balsamic or cider vinegar
1/2 cup extra virgin olive oil
1/4 cup pure maple syrup, preferably Medium Amber Grade
1 teaspoon lime juice, or to taste
Salt and freshly ground pepper to taste
1/4 cup toasted slivered almonds
1 cup croutons or honeyed sesame snack twigs (optional)
1654 Barley Salad
This recipe was created in 2005 in celebration of the 350th anniversary of Jews in America – inspired by gardening techniques practiced in Plymouth, MA.
4 cloves of garlic, finely minced
1/4 cup finely chopped cilantro
24 red grape tomatoes cut in half horizontally
1/2 cucumber, peeled, seeded, and diced
1 teaspoon minced (or 1/4 teaspoon dried) fresh rosemary
1 teaspoon ground cumin
Pinch of cloves
1 jalapeno pepper, seeded and finely diced
1/4 cup extra virgin olive oil
1/2 teaspoon coarse kosher salt
Freshly ground black pepper to taste
2 cups frozen yellow corn, defrosted
1 cup frozen cut green beans, defrosted
3 scallions, finely sliced
1/4 cup roasted red pepper, jarred or fresh, diced
1 15-ounce can black beans, drained and rinsed
3/4 cup barley
4 cups water
Additional salt and freshly ground pepper to taste
Grilled Fish with Spice Rub
To create a little excitement on your grill, add a spice rub that captures the tantalizing taste of the Near East.
1 Tablespoon ground cumin
1 Tablespoon coriander seed
1 Tablespoon whole black peppercorns
1/3 cup salted pistachio nuts
3 large cloves of garlic, finely chopped
1 Tablespoon candied ginger, finely chopped
1 Tablespoon sweet paprika
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon wildflower honey
3 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons fresh parsley, chopped
1-1/2 pounds fillet of fish, such as swordfish, halibut, tuna, or salmon, 3/4-inch thick
Eggplant Salad with Pine Nuts (Kioupia)
About four miles inland on the island of Rhodes, I found a converted farmhouse nestled in the mountains, where I was served this eggplant dish.
2 large eggplants (about 2 pounds)
2 Tablespoons extra virgin Greek olive oil
Juice of 1 small lemon
2 cloves of garlic, chopped
1⁄4 cup Greek yogurt or Lebni (American yogurts will be too watery)
Salt and freshly ground black pepper
2 Tablespoons pine nuts
Arugula Salad with Dates and Chevre
Here's an excellent recipe for celebrating Tu BiShvat.
SALAD:
4 ounces of Arugula, about 4 cups
8 large, pitted soft Medjool dates
1/4 cup diced red onion
4 ounces of crumbled goat cheese
1/4 cup dry-roasted shelled sunflower seeds
1/4 cup Vanilla Pomegranate vinaigrette (see recipe below)
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POMEGRANATE VANILLA VINAIGRETTE:
1/2 cup extra virgin olive oil
1/4 cup unseasoned rice wine vinegar
1/4 cup pomegranate molasses (available in Middle Eastern markets)
2 teaspoons sugar or 1 teaspoon honey
1 teaspoon Adams' Best Vanilla or any rich vanilla extract
Salt and freshly ground pepper to taste