TOMATOES page 106
1 tablespoon olive oil
2 tablespoons chopped fresh
oregano or 2 teaspoons dried
Dear Friends,
On behalf of the entire JCC Summer Camps arc staff, we
woulc like to thank you for making this a fabulousmason!
We can harcly believe summer has alreacy come arc gone.
All of the wo that went into coordinating our "season of
33
change , i nducing the variety of new programs anc acci-
tions to JCC Summer Camps, facilities anc staff were
tmly worth the effort. As part of the J. family, we wi
take with us many woncer=u1 memories to keep us warm as
winter approaches.
,
We realize that the success Of camp woulc not have been
mace possible without all of your smiling faces greeting us
each cay. We feel truly lucky to have contributed to a
happy, healthy anc prosperous summer for all our campers
arc their families.
remember to look for the newest camp highlights in the
1995 JCC Summer Camps brochure which will be out H
January!
Thank you again; we'll see you next year!
Stan Trompeter
Director
JCC Summer Camps
Amy Freedman
Assistant Director
JCC Summer Camps
Steam broccoli until just crisp-
tender, about 4 minutes. Dip broc-
coli in ice water to stop cooking
and retain bright green color. Re-
move and drain. Transfer to a
large bowl and cool. Add toma-
toes.
Place mustard in a small bowl.
Gradually whisk in vinegar, then
oil. Mix in oregano. Add to salad
and toss to coat. Season with salt
and pepper. Refrigerate until
serving. Serves 6.
ASPARAGUS WITH
TOMATO-BELL PEPPER
SALSA (PAREVE)
3/4 pound tomatoes
1 cup finely chopped yellow bell
pepper
3/4 cup finely chopped green
onions
2 tablespoons fresh chopped
cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 garlic clove, finely minced or
mashed
2 pounds fresh asparagus, tough
ends trimmed
Blanch tomatoes in a pot of boil-
ing water for 30 seconds. Drain.
Peel tomatoes. Cut in half,
squeeze out seeds. Chop toma-
toes. Place in a medium bowl. Mix
in bell pepper, green onion,
cilantro, lime juice, oil and garlic.
Season with salt and pepper.
Steam asparagus until crisp-
tender, about 5 minutes. Trans-
fer to a bowl filled with ice water;
cool. Drain and pat dry. May be
prepared in advance to this point.
Refrigerate salsa and asparagus
separately. Arrange asparagus in
a fan-style design on platter. Top
with salsa and serve. Serves 8. O
Portobello Mushrooms
Are 'Hot' Items
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
eggie burgers using fresh
portobello mushrooms first
became popular in the '70s,
but they weren't very tasty
because they were made from
dried spices.
Lately, however, a new class of
veggie burgers has arrived. Us-
ing fresh produce, unusual spices
and herbs, and all kinds of grains
and legumes, restaurant chefs
have been revamping the veggie
burger. Their versions are low in
fat and have great flavor.
I tried a recipe for portobello
burgers in the new cookbook Veg-
etarian Planet by Didi Emmons.
It was delicious. This book pub-
lished by the Harvard Common
Press in Boston has 350 innova-
tive vegetarian recipes from ap-
petizers to desserts.
PORTOBELLO BURGERS
2/3 cup dried lentils
6 ounces portobello mushrooms
2 tablespoons olive oil
1 1/2 cups minced onions
2 large garlic cloves, minced
1/2 teaspoon ground cumin seeds
1/2 teaspoon salt, or more, to taste
Fresh-ground black pepper to
taste
5 slices stale or toasted sandwich
bread
1/2 cup chopped parsley
1. Bring 2 quarts water to a boil
and add the lentils. Simmer the
lentils for 20 to 30 minutes or un-
til they are tender. Drain the
lentils and let them cool off.
2. Cut the dirt-laden stem of
each mushroom stem, then chop
the remainder of the stems and
caps fine.
3. Heat 1 tablespoon of the
olive oil in a large skillet over
medium heat and add the onions.
Cook them, stirring occasionally,
for 5 minutes or until they soft-
en. Add the garlic and cook 2 min-
utes more, stirring constantly.
Add the chopped mushrooms and
the cumin to the skillet and cook
for 5 minutes, stirring occasion-
ally. Season well with the salt and
pepper and take the pan off the
heat.
4. Break the bread into pieces
and whirl them to crumbs in a
food processor. Transfer 2 cups
crumbs to a large bowl. Put the
lentils into the processor and run
the machine in spurts until they
are coarsely chopped and some-
what pasty. Add the chopp Ne d
parsley and sauteed mushrooms
and onions to the bowl and mix
well with your hands or a sturdy
spoon. Season with additional salt
and pepper to taste. Add more
bread crumbs if the mixture is too
wet to form a patty. Chill the mix-
ture from 1 hour to a week.
5. Form the burger mixture
into four 4-inch patties. Heat the
remaining oil in a large skillet
(not non-stick) over medium heat.
Pan-fry until the undersides
are a deep golden brown, about 3
minutes. Flip the burgers and
cook them about 3 minutes more.
Serve the burgers hot. Makes 4
burgers.
JAMAICAN BURGERS
4 slices stale or toasted sandwich
bread
2 tablespoons canola or corn oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon allspice (freshly
ground, if possible)
1/2 teaspoon ground nutmeg