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Simple Summer
Shabbat Suppers
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t's summertime and the livin'
should be easy. If you're like
me, the most treasured times
are relaxing with friends. But
the joy of eating out during the
"season" often means settling for
mediocre food at exorbitant
prices. Restaurants play to a
packed audience and background
music and voices are raised to a
rousing crescendo as the sun dips
beyond the horizon.
This is not my idea of a laid-
back, happy dining experience.
Instead, Shabbat dining at home
can be a leisurely, evening-long
affair. My vacation kitchen is
tiny, but with a little planning,
dinner on the deck will have cre-
ated beautiful summer memories
long after we've packed up for fall.
Lengthy lists of ingredients are
a turn-off so the recipes below are
made up of no more than six in-
gredients, not counting salt, pep-
per and water. Each dish in our
dairy menu has been designed to
beat the summer heat and keep
the cook out of the kitchen — and
it's equally appealing for Shab-
bat dinner or lunch after syna-
gogue. Much may be prepared
ahead at home. Then, armed
with plenty of ice packs, fill up
the cooler and head for the hills
— or other vacation destinations.
MELISSA'S SUMMER
SALAD (DAIRY)
4 tablespoons walnuts
1 tablespoon walnut or olive oil
6 cups baby salad greens
4 tablespoons raspberries
4 tablespoons crumbled blue
cheese
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Preheat oven to 375F. Place
walnuts on tray of toaster oven
or baking sheet. Drizzle with oil.
Roast in preheated oven until
nicely browned and a little crisp,
10 minutes. Watch carefully to
prevent scorching. Cool. Arrange
salad greens on 4 plates. Scatter
raspberries over, then blue
cheese and cooled walnuts. Driz-
zle 1 tablespoon Raspberry
Vinaigrette over each salad. Pass
remaining dressing in sauceboat.
Serves 4.
RASPBERRY
VINAIGRETTE (PAREVE)
2 tablespoons raspberries
1 tablespoon finely chopped
basil
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 cup olive oil
In small bowl, mash raspber-
ries with basil, vinegar, 1 table-
spoon water and sugar. Whisk
in olive oil. Season to taste with
salt and fresh ground black pep-
per. Use at room temperature.
Makes scant 1/2 cup.
DIY I .ED GRILLED
SALMON STEAKS
(PAREVE)
4 tablespoons Lemon Dill
Mustard
2 teaspoons minced garlic
4 salmon steaks (4-6 oz. each)
In small bowl, mix lemon dill
mustard and garlic. Slather on
both sides of salmon steaks. Place
a sheet of heavy foil on preheat-
ed grill large enough to hold the
4 steaks. Spray with non-stick
vegetable spray. Arrange steaks
on foil and grill 5 to 8 minutes
each side until cooked to desired
doneness. Serve hot or at room
temperature. Makes 4 servings.
Note: To make your own
Lemon Dill Mustard, mix 1/4 cup
salad mustard, 2 tablespoons
lemon juice and 1 tablespoon
chopped dill. Note: Foil makes
turning fish easier and prevents
breaking. If foil is not used, spray
heated grill with non-stick spray
before arranging fish on to cook.
ROASTED PESTO
POTATO WEDGES
(DAIRY)
4 baking potatoes
3 tablespoons olive oil
1/4 cup pesto sauce
2 tablespoons sour cream
1 cup clover sprouts (available in
most markets in the same
section as bean sprouts)
Pierce potatoes several times.
Wrap each loosely in paper tow-
els. Bake in microwave until soft
(18 to 20 minutes at High). Test
after 12 minutes. Cut in wedges.
Spread wedges on baking sheet
sprayed with non-stick vegetable
spray. Drizzle potatoes with olive
oil. Place under preheated broil-
er for 5 minutes until potatoes are
beginning to brown. Transfer to
mixing bowl. Combine pesto
sauce, sour cream and 2 table
spoons water and pour over. Toss
gently. Garnish with clover
sprouts. Serves 4.
TOMATO AND
CHICKPEA STEW
(PAREVE)
1 large red onion, sliced
3 tablespoons olive oil
1 cup oil-cured black olives
6 plum tomatoes, quartered
14 oz. can chick peas, drained
11/2 teaspoons cumin
In large skillet, saute onion in
olive oil over medium heat. Add
olives, tomatoes, chickpeas and
cumin. Stir and simmer 5 min-
utes. Season to taste with salt and
fresh ground pepper. Serve hot or
cold. May be topped with a dollop
of plain yogurt if desired. This
makes a dairy dish, which would
fit in with this meal.
SIMPLE SUMMER page 106
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