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MY FAVORITE FARMER'S
SALAD
4 cups (2 pints) large or small
curd cottage cheese
1 cup chopped, seeded cucumbers
1 cup chopped bell pepper, any
color
1 cup chopped radishes
1 cup chopped scallions
3 Tbsp. sour cream, optional
kosher salt and freshly ground
pepper to taste
HEIRLOOM-TOMATO
CAPRESE SALAD
Caprese is the easiest salad ever. I like
to serve it for the break-the-fast meal
instead of the typical sliced tomatoes
and onions. While many like to drizzle
balsamic vinegar over the salad, tradi-
tionally its simply dressed only with
extra-virgin olive oil.
kosher or sea salt to taste
freshly ground black pepper to
taste
extra-virgin olive oil
4 large heirloom (or beefsteak)
tomatoes, each cut into 5-6 slices
12-16 oz. fresh mozzarella, sliced
into thin circles
20 fresh basil leaves, or more to
taste
1 pint ripe grape tomatoes (heir-
loom if possible), halved lengthwise
through the stem ends
Have a Happy & Healthy New Year!
Combine all ingredients in a bowl,
and stir. Chill until ready to serve.
Makes 8-12 servings.
Arrange the heirloom or beefsteak
tomato slices and cheese slices on a
serving platter, overlapping the slices.
Tuck half the basil leaves between the
slices of tomatoes and cheese. Sprinkle
the grape tomatoes over. Cover and
chill until ready to serve.
Just before serving, sprinkle the
salad with salt and pepper, and drizzle
the oil over.
Chop the remaining basil over the
salad, and serve.
Makes 8-12 servings.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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Cookbook Corner
S
tarters & Sides (Artscroll/August 2013/
softcover/$15.99) is the second cookbook in
the Made Easy series by Leah Schapira and
Victoria Dwek to be published throughout 2013 and
2014. It offers 60 kosher recipes, each with a full-color
photo and plating and serving suggestions. It follows
Passover Made Easy (February 2013) and precedes Kids
Cooking Made Easy, which will be published in October.
For more information on the Made Easy series of
cookbooks, go to www.artscroll.com/madeeasy.
ZA'ATAR AND ROSEMARY
Za'atar Black Olives:
BAKED OLIVES
2 (6-oz.) cans whole black olives,
When these olives bake, they shrink
drained
a bit and the flavor intensifies, so
2 tsp. za'atar
they're even more flavorful than any
4 cloves garlic, minced
"raw" spiced olives. Pick one, or pre-
2 Tbsp. olive oil
pare and serve them both.
Rosemary Green Olives:
Can't find za'atar? Make your own:
12 oz. whole green olives, drained
Combine '/4 cup sumac, 1 Tbsp.
1 tsp. dried rosemary
sesame seeds, 1 Tbsp. thyme, 1 Tbsp.
4 cloves garlic
oregano and 1 tsp. salt in a food pro-
2 Tbsp. olive oil
cessor or mini-chopper, and blend.
You can prepare these olives up to
Preheat oven to 375 degrees.
one week ahead. Keep refrigerated,
Prepare the black olives: In a baking
and serve at room temperature. You
dish, combine olives, za'atar, garlic and
can serve the olives separately, or
olive oil. Bake uncovered for 40 minutes.
combine them in one serving dish.
Prepare the green olives: In a baking
These olives turn into a perfect spread dish, combine olives, rosemary, garlic
for garlic bread or challah if you and olive oil. Bake uncovered for 40
smash them up a bit. Serve along with minutes.
salads and dips during the first course
Yield: about 4 cups.
of a meal.
Recipe from Starters & Sides Made Easy by Leah Schapira and Victoria Dwek;
August 2013; www.artscroll.com/madeeasy.
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Carrots
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Eggs
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Russet Potatoes
3 LB. BAG
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Matzo Ball Mix
5 OZ.
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2/$3 }
Manischewitz
Matzo Ball &
Soup Mix
4.5 OZ.
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September 5 • 2013
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