70 | MARCH 28 • 2024
J
N
MY CHAROSET RECIPE
Parve
Ingredients
Apples, chopped (I like to use
sweeter ones and keep the
peels on; one apple per six
people)
Lemon juice, to taste
Pistachio meats (shelled
pistachios), chopped
Dried apricots, chopped
Other dried fruits such
as cherries, cranberries,
blueberries, mango or hibiscus
flowers
A little honey
A splash or two of sweet red
wine
Preparation
Toss chopped apples
with lemon juice in a
large bowl. Add chopped
pistachio meats and
chopped dried fruits and
toss with honey and red
wine. Let sit for at least
a half hour for flavors to
come together. Will keep
for several days in the
refrigerator.
QUICK GRAVLAX
Adapted from Andreas
Viestad
Serves 6-8
Parve
Ingredients
1 pound high-quality skinless
salmon
1½ teaspoons granulated sugar
1½ teaspoons fine salt
4 to 5 dill fronds, for garnish
Preparation
Rinse the fish thoroughly
in cold water, then pat dry.
Mix the sugar and
salt in a small bowl.
Sprinkle about half of the
seasoning mixture on a
large serving plate.
Using a very sharp
knife, cut the fish on the
diagonal into very thin
slices. Lay them on top of
the mixture, spacing them
close together without
letting them wrinkle or
overlap. Sprinkle with
the remaining seasoning.
Cover directly with plastic
wrap and refrigerate for at
least 30 minutes and up to
4 hours.
When ready to serve,
remove the plastic wrap
from the serving plate
and sample the salmon. If
there is any liquid on the
platter, use a spoon or a
paper towel to remove it;
or transfer the gravlax to
a serving platter. Coarsely
chop the dill and sprinkle
over the gravlax.
BAKED KALE SALAD
WITH CRISPY QUINOA
Adapted from Justine
Doiron
Serves 6 as a side
Parve
Ingredients
12 stalks lacinato kale
1 small head of green cabbage
¾ cup uncooked quinoa
1 small red onion
2 sage sprigs
1 rosemary sprig
¼ cup honey
2 tablespoons water
¼ cup red wine vinegar
2 tablespoons olive oil, plus
more as needed
Salt, pepper and red pepper
flakes to taste
Preparation
Preheat the oven to 450°F.
Cook your quinoa per
package instructions, or
in a rice cooker with a 2:1
ratio of water to quinoa.
Remove the core from
the cabbage, then thinly
slice the cabbage and
kale. Spread them out
evenly on separate baking
sheets, one for cabbage,
one for the kale.
Drizzle both the kale
and cabbage with olive oil
and season with salt and
pepper. Roast the cabbage
at 450°F for 20-23 minutes
or until golden and slightly
crisp. For the last 5-7
minutes of baking, add in
the kale to bake. Remove
both vegetables from the
oven and turn the oven
down to 375°F.
Add the quinoa to a
baking sheet and cover
with 2 tablespoons olive
oil. Season with salt and
red pepper flakes to taste
and toss. Roast this for 20
minutes, stirring halfway
through until the quinoa is
slightly golden and lightly
crisp.
While the quinoa
is baking, make the
agrodolce dressing. Thinly
slice the red onion and
place it in a bowl. Whisk
together the honey and
water. Put a pan or small
pot on medium heat and
add a small splash of oil.
Add in the sage leaves
and the rosemary sprig.
Pour in the honey mixture
(it should slightly fizz), and
stir until it thickens, about
1 minute.
Add a pinch of salt and
the vinegar. Stir again and
let the mixture simmer
slightly for 1-2 minutes.
Remove the sage and
rosemary and pour this
over the red onion. Stir to
combine.
When ready to serve,
combine the kale, cabbage
and red onion agrodolce
in a bowl and sprinkle the
quinoa liberally on top.
continued from page 68
FOOD
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