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

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