Quinoa and Kale Pancakes

Makes 12 pancakes, 4 servings.

These pancakes are very nutritious and fun to make. They are also quite tasty at room temperature. I especially like to serve them with a creamy yogurt condiment, which can be prepared at any time. 

INGREDIENTS:

• 1 cup cooked quinoa (recipe follows)

• 2 large eggs, at room temperature, lightly beaten with a fork

• 2 cups ricotta (15 ounces) at room temperature,

• Grated zest of 1 lemon

• 6 stalks kale, rinsed, dried, stems discarded, finely chopped (See Note)

• ½ cup loosely packed Italian parsley, finely chopped

• Kosher salt

• Freshly ground black pepper

• 3 tablespoons unsalted butter for sautéing the pancakes

TO MAKE QUINOA:

• 1 tablespoon unsalted butter

• ½ teaspoon kosher salt

• 1 ¼ cups water

• 1 cup quinoa

YOGURT CONDIMENT INGREDIENTS:

• 1½ cups (12 ounces) plain Greek yogurt

• 2 Persian cucumbers

• 1 garlic clove

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon lemon juice

• 10 chives snipped with scissors

• ¼ cup loosely packed mint leaves, finely chopped

PREPARATION:

1. In a small sauce pan bring butter, salt and water to a boil over high heat.

2. Sprinkle over quinoa, lower the heat, cover and cook for 15 minutes or until all the water is absorbed. If the grains are still not cooked, add 1 tablespoon hot water and continue cooking. Fluff the grains with a fork. Cool.

TO MAKE THE YOGURT CONDIMENT:

1. Place yogurt in a bowl.

2. Rinse the cucumbers, trim the ends and dice finely.

3. Place the diced cucumbers in a sieve and sprinkle with ¼ teaspoon kosher salt. Let stand for about 20 minutes. To drain, squeeze tightly to get rid of excess juice  (this is important so that the condiment is not watery after a few days). 

4. Coarsely chop the garlic clove on a cutting board and sprinkle with ½ teaspoon kosher salt. Using a knife blade, crush into a paste.  

5. Add to the yogurt along with the other ingredients and season to taste with lemon juice, salt and pepper. 

6. Refrigerate to allow the flavors to blend.

TO MAKE THE PANCAKES:

1. Place the cooked quinoa, eggs and ricotta in a bowl and mix well.

2. Add the grated lemon rind, kale and parsley. Season with salt and pepper and combine.   

3. Heat 1½ tablespoon butter in a large non-stick skillet over medium heat.

4. Shape ¼ cup mixture into patties, patting the mixture down a bit. Sauté in 3 batches, flattening the patties, for 3-4 minutes on each side or until pancakes are golden.

NOTE:

I chop the kale in a food processor in 3 batches.

Bell Pepper Soup

Makes 6 generous servings.

This is a creamy soup for all seasons with a definite bell pepper taste and a distinct gorgeous color no matter which bell peppers you choose.  I have recently purchased a Vitamix, and now I prefer it to a blender when making soups.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 5 garlic cloves, quartered

• 4 orange bell peppers, rinsed, cored, seeded and cut into large pieces

• ½ pound Golden Yukon potatoes, peeled, quartered

• 14.5 ounce can crushed San Marzano tomatoes

• 2 cups vegetable broth

• ½ teaspoon sugar

• ¼ teaspoon chili powder

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION

1. In a medium covered saucepan, heat the olive oil, add garlic and sauté for a minute.

2. Add peppers, potatoes, tomatoes, broth, sugar and chili powder.

3. Bring to a boil over high heat, lower heat and cook slowly, covered, until potatoes are soft, about 25 minutes.

4. Cool a bit.

5. Puree in batches in a blender until very smooth (you will have to blend this soup longer than usual to make sure that there are no traces of the pepper skin). The Vitamix is a time saver and improves the texture of the soup, making it more silky and creamy.

6. Season to taste and garnish with cilantro leaves.

NOTE:

This soup freezes well, but when reheating, whisk it as it begins to boil to bring back the creamy texture

Bean Soup with Pesto

Makes 10 servings.

This is a hearty, flavorful winter soup.  The touch of pesto definitely adds to the flavor.  After the presentation, be sure to stir the pesto into the soup.

INGREDIENTS

• ½ pound dried large lima beans
• 3 tablespoons extra- virgin olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 6 ½ cups vegetable broth
• 1 ¾  pounds Yukon Gold potatoes, peeled and cubed
• Kosher salt
• Freshly ground black pepper

GARNISH - PESTO

• 3 cups tightly packed basil leaves
• 2 garlic cloves, quartered
• ¼ cup extra -virgin olive oil
• ½ teaspoon kosher salt

PREPARATION

1. Place beans into a bowl and cover with cold water.
2. Leave overnight and drain.
3. Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
4. Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
5. Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
6. Strain the soup through the medium disc of a food mill and return to the saucepan.
7. Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.

FOR THE PESTO

1. Place basil and garlic into a food processor fitted with a steel blade. With the motor running add the oil very slowly through the feed tube and pulse until smooth.
2. Transfer to a container and cover tightly to prevent discoloration.   

TO SERVE

Ladle the soup into heated soup bowls, and place a generous teaspoon of garnish in the center.

NOTE:

When reheating the soup, be sure to do it on a low to medium flame, otherwise the beans and the potatoes may begin to stick to the bottom.

Asian Eggplant

Makes 3-4 servings.

I love this piquant eggplant dish. Eating it with whole grain crisp crackers enhances the flavor. 

INGREDIENTS

• 1 medium eggplant (about 1¼ pounds)

DRESSING

• 1 garlic clove 
• ½ inch ginger, peeled and grated
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• ¼ teaspoon sugar
• 1 tablespoon seasoned rice vinegar
• Kosher salt
• Freshly ground black pepper
• Cilantro leaves for garnish

PREPARATION

1. Preheat the oven to 400 F.
2. Place the eggplant in a foil-lined pan. Bake for 35-40 minutes, turning once. The eggplant should be soft.   
3. Cool the eggplant until comfortable to handle. Cut off the stem, cut in half lengthwise and discard as many seeds as possible. Cut into small cubes.

DRESSING

1. Coarsely chop the garlic on a cutting board and sprinkle with ¼ teaspoon salt. Using the blade of a knife, crush it to a paste.
2. In a medium bowl combine the garlic paste, ginger, olive oil, soy sauce, sesame oil, sugar and rice vinegar. Add the eggplant, combine and season to taste.

Tabbouleh Salad

Makes 6- 8 servings.

This nutritious, lemony Middle Eastern Salad requires no cooking.  You can definitely make this salad in advance, but be sure to season it to taste before serving.

INGREDIENTS

• 1 cup medium bulgur
• 1 cup boiling water
• 4 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice, approx
• 1 cup loosely packed flat leaf parsley, finely chopped
• 2 scallions including green part, cut thinly
• 4 radishes, cubed 
• ½ green bell pepper, cored, seeded and cubed
• 10 fresh mint leaves, finely chopped
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Place bulgur in a medium bowl and add boiling water. Cover and let stand for 25 minutes, or until the bulgur is tender and the water has been absorbed. (If some water still remains, drain the bulgur in a sieve and return it to the bowl.)
2. Add the remaining ingredients and season to taste with lemon juice, salt and pepper.

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• 1 cup boiling water
• 4 tablespoons extra- virgin olive oil
• 1 onion, quartered, finely chopped (See Note)
• 4 garlic cloves, quartered, finely chopped
• 1 large carrot, cut into thick slices, finely chopped
• ¼ pound white mushrooms
• ¼ pound shiitake mushrooms
• ¼ pound Portobello mushrooms
• ¼ cup medium bulgur  
• 5 ounces baby kale
• 5 cups vegetable broth
• Leaves from 6 thyme sprigs 
• Kosher salt
• Freshly ground black pepper
• Truffle oil, for garnish, optional

PREPARATION:

1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
6. Heat 2 tablespoons of the oil in a large saucepan.
7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.

Sweet Potato and Red Pepper Soup

Makes 6 servings.

This soup is delicious and nutritious, with a dazzling color.  It’s wonderful on cold days. If you are using a regular blender, it is necessary to blend the soup for a long time to allow for the skin of the peppers to disappear. The alternative is to skin the peppers first, or to use a Vitamix (See Note).

INGREDIENTS

• 2 red bell peppers, cored, seeded and cut into cubes,

• 1½ pounds sweet potatoes, peeled, cubed (3 medium to large)

• 1 onion, coarsely chopped

• 3 tablespoons extra- virgin olive oil

• 4 cups vegetable broth

• 5 thyme sprigs, plus some for garnish

• 1/8 teaspoon saffron threads

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons lime juice, approx

PREPARATION

1. In a medium saucepan heat the olive oil and add the peppers, potatoes and onion. Sauté for a minute. Add 3½ cups of broth, thyme, and saffron. Bring to a boil over high heat. Reduce the heat and cook covered for about ½ an hour or until potatoes are soft.

2. Cool a bit. Remove and discard the thyme sprigs.

3. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be.

4. Adjust the consistency as needed, with the reserved ½ cup of broth

5. Season to taste with salt, pepper and lime juice.

6. Serve garnished with thyme leaves.

NOTE:

The Vitamix is really quite powerful and creates a creamy texture within seconds.  

Steamed Eggplant

Makes 3-4 servings. 

Eggplant is a vegetable that can be prepared in many different ways. Baked, broiled, barbecued, puréed or even steamed, it is always delicious. This light, slightly spicy dish is influenced by Chinese cuisine, and therefore I like to eat it with chopsticks. You may prefer to eat it with whole grain crackers. 

INGREDIENTS

• 1 medium eggplant, about 1¼ pounds

DRESSING

• 1½ tablespoons low-sodium soy sauce
• 1½ tablespoons sesame oil
• 1½ teaspoons sugar
• 1½ teaspoons cider vinegar
• Pinch of cayenne pepper
• Kosher salt
• Freshly ground black pepper
• Cilantro leaves, for garnish

PREPARATION

1. Cut the stem off the eggplant and discard. Cut the eggplant lengthwise into quarters, scraping off the seeds, some will remain. (See Note)
2. Place the eggplant quarters in the top section of a steamer; cover and steam over a brisk boil for 15 minutes. It should be soft.
3. Remove the top section of the steamer and let the eggplant cool. With a fork, scrape the eggplant flesh from the peel into long strips. Discard the peel and place in a bowl.
4. In a small bowl combine the soy sauce, sesame oil, sugar, cider vinegar, and cayenne.  Pour the dressing over the eggplant and toss.
5. Season to taste and garnish with cilantro.

NOTE

It is very difficult to find eggplants without seeds. De-seeding is a nuisance. I am OK with leaving some seeds but not all. I think it interferes with the taste.

Tomato Broccoli Soup

6- 8 servings.

This delicious soup is one of my favorites. It is quite nutritious and light. The wasabi powder gives it a distinct flavor. I serve it hot or cold depending on the menu.  

INGREDIENTS

• 3 tablespoons extra- virgin olive oil
• 1 onion, peeled, coarsely chopped
• 3 cloves garlic peeled, sliced
• 1 pound ripe tomatoes
• 1 bunch broccoli
• 3 cups chicken broth
• ½ teaspoon wasabi powder
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. In a medium saucepan heat the oil. Add the onion and the garlic. Sautee over low heat until soft.
2. Rinse the tomatoes, core and cut in half. Squeeze gently to remove seeds. (Some will remain.) Cut the tomatoes into pieces.
3. Cut the florets off the broccoli. Peel the stems and cut into pieces.
4. Add tomatoes, broccoli and 2½ cups of broth to the onions. Bring to a boil over high heat. Reduce the heat and cook covered for about 35 minutes or until broccoli is soft.
5. Cool a bit. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be (See Note)
6. Adjust the consistency, as needed, with the reserved ½ cup of broth. Season to taste with wasabi powder, salt and pepper.

NOTE

If you like a creamy, silky texture in this soup, I am afraid you will have to strain it through a medium mesh sieve, pushing the solids with the back of a ladle to obtain as much puree as possible. Be sure to scrape the underside of the sieve and discard the pulp.

The best way to seed tomatoes is to cut in half and gently squeeze. Some seeds will remain.

Matzo Balls

Makes about 20 mini balls.

When you think of Eastern European dishes, Matzo Balls come to mind. There are many variations. They can be made with or without fat; they can be firm or light; they can be boiled in chicken stock or water. I like mine small, semi- fluffy, and cooked either in chicken stock or water flavored with a consommé cube. I prefer this method because matzo balls absorb a lot of liquid while they cook. Plain water does not impart any flavor.  I also like to serve 2-3 matzo balls per person.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.  And if you need a great recipe for chicken soup, you can find one in the same cookbook.

INGREDIENTS

• 3 large eggs, separated, at room temperature
• ½ cup, plus 1 generous tablespoon of matzo meal (See Note)
• 2 tablespoons vegetable oil
• 1 tablespoon bubbly water, such as Pellegrino
• Kosher salt,
• Freshly ground black pepper
• 4 cups either chicken stock or water flavored with a consommé cube (See Note)

PREPARATION

1. Beat egg whites until just foamy, not stiff. Add yolks and continue beating combined well.
2. Gradually add matzo meal and mix with a rubber spatula, always reaching the bottom of the bowl. Add oil, water and season to taste with salt and pepper. Cover and refrigerate for 15-20 minutes, depending how firm you like them.
3. Bring the chicken stock or water flavored with consommés cube to a boil and let it simmer.
4. With the smallest ice cream scooper -- number 00 (less than 1 tablespoon) form full balls and drop directly into simmering stock.
5. Cook gently, covered for 15 minutes, turning them once.
6. Remove with a perforated spoon to soup bowls filled with very hot chicken soup.
7. If you are making the matzo balls ahead of time warm them in the stock. Then drop them into the simmering chicken soup.

NOTE

1. I buy store bought chicken stock for the purpose of boiling the matzo balls.
2. I discard the stock in which the matzo balls were cooked.
3. I tested this recipe using Manischewitz matzo meal.

Gefilte Fish

Makes 35-40 ovals.  I like to serve 2 per person.

Gefilte fish is the most representative of Jewish dishes and is typically served as a first course on the Sabbath and holiday meals.  It is a bit time consuming to make gefilte fish, but very satisfying.  The ovals in this recipe are soft, pale and well-seasoned.  Make it at least a day ahead to allow the sauce to jell.  I love serving the fish with freshly grated horseradish.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS

• 4 pounds white fish
• 4 pounds pike

Have the fishmonger, bone, fillet the fish and grind them both together to obtain a very smooth texture.  You should have 3 pounds of ground fish.  Save all the trimmings, head, bones and skin for the stock (you may want to ask for more trimmings from only white fish varieties).

FISH OVALS

• About 3 pounds ground fish
• 2 medium onions, peeled, quartered and finely grated (See Note)
• 3 eggs, whisked well
• 1 tablespoon sugar, aprox
• 1 ½ tablespoon kosher salt, approx
• freshly ground pepper
• ¼ cup bubbly cold water (such as Pellegrino)

STOCK

• Fish trimmings
• 2 onions, peeled, quartered
• 1 carrot, peeled, quartered
• 1 tablespoon kosher salt
• 2 teaspoons sugar
• 10 peppercorns

SAUCE

• 2 onions, peeled, finely chopped
• 3 carrots, peeled, cut into thin rounds
• 2 teaspoons sugar, approx
• Kosher salt to taste
• Freshly ground white pepper to taste

HORSERADISH

• About 12 inches of horseradish root
• 2-3 lemons

PREPARATION

TO MAKE THE FISH OVALS

1. Place the ground fish in an electric mixer bowl.
2. Add onions, eggs, sugar, salt and pepper.
3. Mix with the dough hook, at low speed, adding the bubbly water very, very slowly.  Be patient.
4. Season to taste and refrigerate while you are cooking and straining the stock.

TO MAKE THE STOCK

1. I suggest that you use an 11x16 enameled oval pan with a lid to fit the fish in a single layer.
2. Place the fish trimmings in the pan with the onions, carrot, salt, sugar, peppercorns and 7 cups of cold water.
3. Bring to a boil over high heat, then lower the heat and simmer covered for 75 minutes.
4. Cool the stock a bit.
5. Wet a triple layer of paper towels with cold water and squeeze almost dry.
6. Line a strainer with the towels.  Place the strainer over a bowl and ladle the soup with the trimmings in it.
7. Squeeze the towel with the trimmings in order to obtain all the liquid and flavor.  You will have to change the towels several time.
8. Rinse the saucepan and return the stock to it.

TO COOK THE FISH OVALS

1. Add onions, carrots and seasoning to the stock and bring to a gentle boil.
2. With an oval (No 30) ice cream scooper, form flat ovals and drop them into the simmering stock. From time to time, wet the ice cream scooper in cold water.
3. Bring slowly to a boil and simmer covered for 75 minutes.  Shake the pan from time to time and turn the ovals.
4. Season the sauce to taste.

TO MAKE THE HORSERADISH

1. Peel the horseradish root, cut into very small cubes and chop finely in a food processor fitted with the steel blade.  Add lemon juice to keep it from darkening.
2. Store right away in a tight fitting container.

NOTE

Either the fishmonger can grate the onion for you finely or you can do it in the food processor fitted with the steel blade. 

Parsnip Soup

Makes 8- 10 servings.

I have recently discovered parsnip, a neglected vegetable which is full of nutrients and has a touch of sweetness.  This soup is easy to prepare.  It’s creamy without any addition of cream, and it also freezes very well. I like to serve it warm or cold.

INGREDIENTS:

• 3 shallots

• 2 cloves garlic

• 3 leeks

• 2 pounds parsnips

• 3 tablespoons extra virgin olive oil

• 7 cups vegetable broth

• Kosher salt

• Freshly ground black pepper

• Parsley for garnish

PREPARATION:

1. Peel the shallots and slice. Peel the garlic and slice. Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.

2. Peel the parsnip, trim the ends and slice thickly.

3. Heat the olive oil in a large saucepan. Add the shallots, garlic and leeks. Sauté over low heat for a minute. Add parsnips and 6 ½ cups of the vegetable broth. Bring to a boil over high heat.  Then lower the heat and cook, covered, for about 25 minutes or until the parsnips are tender.

4. Cool the soup a little. Puree in a blender, in batches, until very smooth.

5. Return the soup to the saucepan and adjust the consistency as needed with the reserved ½ cup of broth. Season to taste.

 NOTE:

If you are using a Vitamix to puree the soup, you will need to add 1-1 ½ cups of vegetable stock, but  start with 1 cup first.

Summer Corn Soup

Makes 8 servings.

I love to make this soup in the summer when fresh corn is available. It is wonderful either cold or at room temperature.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

INGREDIENTS

• 2 pounds ripe tomatoes

• 1 small jalapeno pepper (See Note)

• 2 tablespoons extra virgin olive oil

• 1 onion, peeled, coarsely chopped

• 3 garlic cloves, peeled, coarsely chopped

• 3 cups vegetable broth

• Kernels cut from 5-6- ears of corn (about 2½ cups)

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon freshly squeezed lime juice, approx

• Cilantro leaves for garnish

PREPARATION

1. Rinse the tomatoes, remove the core, then cut them in half widthwise and squeeze gently to remove the seeds (some seeds will remain). Cut the tomatoes into pieces.

2. Cut the jalapeno pepper in half lengthwise. Remove the seeds and cut into pieces.

3. Heat the olive oil in a medium saucepan. Add the onion, garlic and jalapeno pepper. Sauté over low heat for about 5 minutes, until the onion is soft.

4. Add the tomatoes, 2½ cups of the broth and corn. Bring to a boil over high heat. Lower the heat and cook, covered, for 15 minutes. Cool a little.

5. Purée the soup in the blender until very smooth. Strain the soup through a medium-mesh sieve, pushing the solids with the back of a ladle to obtain as much puree as possible. Be sure to scrape the underside of the sieve. Discard the pulp.

6. Return the soup to the saucepan and adjust the consistency as needed with the remaining broth. Adjust seasoning with salt, pepper, and lime juice.

7. Garnish with cilantro leaves.

Note

When seeding jalapeno peppers, I advise wearing thin, plastic gloves to avoid irritating your skin or your eyes.

This soup freezes very well.  When reheating, whisk it as it begins to boil to bring back the creamy texture.

If you’re using a Vitamix, you do not need to strain the soup through a sieve.

Gravlax with Mustard Dill Sauce

Makes 6-8 first course or luncheon servings. 
2 ½ dozen cocktail servings.
 
Gravlax is a great Scandinavian traditional delicacy where raw salmon is cured to a silky texture.   I was recently at a family wedding in Switzerland and was served a delicious gravlax, which inspired me to revise my original recipe.  In this revised version, I use skinned salmon, which allows me to cut the salmon easily into any size, depending on which course I’m serving. I no longer cut it like smoked salmon.  Summer is the perfect time for this dish since we are in the middle of wild salmon season.  When I serve it as a first course or as a luncheon course I like to serve it with cucumber salad and potato salad.

INGREDIENTS

• 1 ½ pounds center cut wild salmon fillets skinned. You will have 2 pieces, each weighing ¾ pounds so you can put one on top of the other. 
• 3 tablespoons sugar 
• 3 tablespoons kosher salt
• 1 ½ tablespoon freshly ground black pepper 
• ½ bunch fresh dill, including stems, cut into 2–inch pieces

MUSTARD DILL SAUCE

• 4 generous tablespoons honey mustard
• 2 tablespoons Dijon mustard
• 2 tablespoon rice vinegar
• ½ cup extra virgin olive oil
• 10 dill sprigs, snipped finely with scissors

PREPARATION

TO CURE THE SALMON

1. Pat the salmon dry with paper towels. In a small bowl, combine the sugar, salt, and pepper. Rub the mixture all over the fish.
2. Place the cut dill between the layers. Place in a nonreactive dish large enough to hold it.
3. Cover the dish with wax paper, then foil. Place a cutting board on top of the foil and weigh it down with a heavy object, such as a pot filled with cans.  It’s important to weigh it down with something heavy, so don’t skip this step!
4. Refrigerate it for 3-4 days. Once a day, turn the fish over. Re-cover and replace the weights each time.  Once in a while pour off the accumulated liquid. 

TO MAKE THE SAUCE 

1. Place mustards and vinegar into a bowl. In a very slow stream, whisk in the oil.
2. Add the snipped dill. Transfer to jar and refrigerate.  

This sauce can be prepared a few days ahead, but be sure to add more fresh dill when serving (dill is a delicate herb that loses its aroma quickly).

TO SERVE

Place the salmon on a cutting board.  Unfold the fillets. Scrape off the curing mixture and trim any brown skin. Use a sharp knife to cut the fish to the size you like.  I like to cut the fillets into about 1” wide and about 3” long rectangles.    

You can serve the fish on a platter with the sauce in a sauceboat with different salads on the side (such as cucumber and potato). Or you can preplate the fish with the sauce on the bottom and the salads of your choice on the side. 

Cocktails can be served on tiny crackers, cucumbers or endives and garnished with a little sauce.

NOTE

Any leftover fish and sauce freezes well. Wrap the fish in wax paper then foil and place it in a plastic container.  It is best to defrost the fish overnight in the refrigerator. That holds true for all defrosting. 

Broiled Asparagus

Makes 4 first course servings or 6 cocktail servings.

One of my favorite spring vegetables is asparagus.  It is a great, versatile vegetable that goes well with an afternoon glass of wine or can be served as a light first course or as a tasty side dish.  This particular recipe is delicious with fish, poultry or meat.

INGREDIENTS

• 1 bunch asparagus, about 20 medium stalks
• 1 teaspoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

PREPARATION

1. Hold each stalk of asparagus with both hands and snap it at the point where it breaks easily. Discard the rough bottom part and trim the ends at a diagonal to make them even.  Rinse and pat dry.
2. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Then I like to form a basket out of foil and place the basket on the broiler pan.  This system makes cleaning up easy and quick.
3. With your hands, grease the asparagus with olive oil, place in the foil basket and season lightly with salt and pepper.
4. Broil as close to the heat as possible for about 3 minutes. The timing will depend on the thickness of the asparagus.   

Leek Spinach Soup

Makes 4 servings.

This dish is a light summer soup that I like to serve cold or at room temperature with a dollop of plain yogurt.

INGREDIENTS

• 2 tablespoons unsalted butter
• 4 medium leeks, white part only, thinly sliced, washed thoroughly
• 4 garlic cloves, thinly sliced
• ½ pound Yukon Gold potatoes, peeled, thinly sliced
• 4 cups vegetable broth
• 5 ounces baby spinach
• 3 tarragon sprigs, plus a few leaves chopped for garnish
• Kosher salt
• Freshly ground black pepper
• 6 ounces plain yogurt

PREPARATION

1. Heat butter in a medium saucepan. Add the leeks and garlic and simmer, stirring from time to time for 5 minutes.
2. Add the potatoes, 3 ½ cups of the broth and tarragon. Bring to a boil over high heat.
3. Lower the heat and cook covered for 20 minutes. The potatoes should be soft.
4. Remove from heat, discard tarragon sprigs. Stir in spinach to combine.
5. Cool the soup a little and then puree in blender, in batches, until very smooth.
6. Adjust the consistency as needed with the extra ½ cup of broth. Season to taste with salt and pepper.

Serve with a spoonful of yogurt, and sprinkle with chopped tarragon.

NOTE

This soup freezes well, but be sure to whisk it before serving.

Chickpea and Feta Salad

Makes 8 appetizer servings •Makes 6 luncheon servings 

With its mix of red, green, and white ingredients, this makes a colorful luncheon dish or appetizer. I love to make it in the summer when fresh herbs are plentiful.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

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INGREDIENTS

• 1 pound (450 g) dried chickpeas
• 2 kirby cucumbers
• 2 small red chiles
• 1 medium red onion, finely chopped
• 1 cup (40 g) loosely packed fresh mint leaves, finely chopped
• 1 cup (40 g) loosely packed cilantro leaves
• Mâche or arugula
• 1/2 pound (227 g) feta, cut into small cubes (see note)

Lemon-Olive Oil Dressing

• 5 to 6 tablespoons (75 to 90 ml) freshly squeezed lemon juice
• Grated zest of one lemon
• 4 tablespoons extra virgin olive oil, plus more for dressing the garnish
• 1 tablespoon honey
• Kosher salt
• Freshly ground black pepper

PREPARATION

Place the chickpeas in a bowl, cover with cold water, and soak overnight.

Drain the chickpeas and place them in a large saucepan with enough water to cover. Bring to a boil over high heat. Lower the heat and cook, partially covered, for 35 minutes, or until they are soft. Drain in a sieve and place in a large bowl.

Trim the ends of the cucumbers. Cut the cucumbers in half lengthwise and remove the seeds. Cut the cucumbers into 1/2-inch (13 mm) cubes. Combine them with the chickpeas.

Cut the chiles in half lengthwise, then core, seed, and finely chop (see note). Combine them with the chickpeas and cucumbers, and add the onion, mint, and cilantro.

TO MAKE THE DRESSING

Mix the lemon juice and zest, oil, and honey. Toss with the salad and season to taste with salt and pepper. Place the dressed salad on a bed of mâche sprinkled with extra virgin olive oil. Top with the feta and serve.

NOTES

There are many varieties of feta, but I prefer the milder variety.

When seeding chili peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.

Tofu with Cherry Tomatoes

The number of people that this dish serves will depend whether you are serving it as a first course or a main course for lunch or a light meal.  Makes 2 -4 servings.

Since I strongly believe in using seasonal ingredients, I like to serve this recipe in spring and summer because of the tomatoes and fresh greens.  This recipe also does not require any cooking, which makes it a perfect dish in the warmer months.

Ingredients

• 14 ounces medium firm tofu cut into 4 rectangles
• Kosher salt
• Freshly ground black pepper
• 1 cup ripe cherry tomatoes, halved
• Greens, any variety
• ¼ cup very loosely packed Italian parsley, finely chopped for a garnish

Dressing
• 2 tablespoons low sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons sesame oil

PREPARATION

1. Cut the tofu into 4 pieces and dry thoroughly. Since tofu is stored in water, it must be dried with paper towels and sometimes requires quite a bit of paper. Season well on all sides with salt and pepper.

2. Whisk the dressing ingredients.

HOW TO SERVE

Place the greens on a plate; top with slices of tofu, then tomatoes. Pour the dressing over the greens and tofu and garnish with parsley.

Halibut Ceviche

Makes 4 first course servings.

Ceviche is a refreshing dish which I make with pristine fresh fish marinated in lime juice. The juice “cooks” the fish in a very short time, turning it opaque and firm. In my recent cookbook, Helen Nash’s New Kosher Cuisine, I used tilapia fillets and marinated the fish overnight. I prefer this quicker version. I also like serving it with butter lettuce and avocado to make it more of a substantial dish.

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ingredients

• 1 pound skinless halibut
• 1 teaspoon Kosher salt, approximately
• 1/3 cup lime juice, plus 2 tablespoons, approximately
• 2 Jalapeno peppers, seeded, finely chopped
• 2 scallions, including green part, thinly sliced
• ¼ cup loosely packed cilantro leaves
• Freshly ground black pepper
• Butter lettuce
• Extra virgin olive oil
• Slices of avocado

Preparation

1. Pat the fish dry with paper towels and cut into ½ inch squares. Place fish in a nonreactive bowl and season with salt. Pour 1/3 cup lime juice over the fish and press down so the fish is submerged in juice. Cover and refrigerate for 1 hour, or until fish is opaque and firm.

2. Drain and discard the lime juice. Stir in peppers, scallions and cilantro. Just before serving add the remaining 2 tablespoons lime juice, and season to taste with salt and pepper.

To serve

Arrange the lettuce on a plate. Drizzle with olive oil. Place the ceviche in center and arrange slices of avocado on the side.

notes

Chopping cilantro takes away its aroma.  It's better just to remove the leaves from the stem.