Pareve Side Dish

Roasted Bell Peppers

Roasted+Bell+Peppers.jpg

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

  • 4 bell peppers, orange, red and yellow

DRESSING:

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey 

  • ¼ cup loosely packed flat leaf parsley

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.   

 
 

Cauliflower with Tahini

Cauliflower with Tahini.jpg

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

  • ½ cup tahini
  • Grated zest from 1 lemon
  • 2 tablespoons lemon juice, approx
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • Freshly ground black pepper.
  • 1 large head cauliflower, about 21/2 pounds
  • ½ cup cashews, toasted, coarsely chopped
  • ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 500F.
  2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
  3. Line a large baking sheet (12 by 18) with heavy foil.
  4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
  5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
  6. Roast until well browned and just tender, about 13-15 minutes.
  7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
  8. Add cashews, cilantro or parsley.