Adapted from The Hadassah Everyday Cookbook 2 lbs ground beef 1/4 c. chopped cilantro 1/4 c. onion, finely diced 2 cloves garlic, minced 1 t. cumin 1 t. chili powder Preheat outdoor grill or skillet to medium heat. In a large bowl, combine beef, cilantro, onions, garlic, cumin, and chili powde. Mix thoroughly. Divide mixture […]
Eggplant Salad Toasts
Adapted from www.smittenkitchen.com Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested below. 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes 2 T. olive oil plus additional for oiling baking sheet 1/4 t. salt Black pepper 1 t. […]
Baked Orzo with Eggplant and Mozzarella
Adapted from smittenkitchen.com You can omit the cheese in this dish if you cannot eat dairy. 1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 c. olive oil 1 carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced 3 garlic cloves, minced […]
Pasta with Chickpeas, Celery, and Parsley
Adapted from www.washingtonpost.com 1 t. sea salt, plus more in the cooking water 1 1/2 c. celery, cut on the diagonal 1/4-inch wide (first cut vertically if the ribs are especially wide) 8 oz. dried pasta, preferably penne or another short, tubular shape 1/4 c. plus 4 teaspoons extra-virgin olive oil 1 or 2 cloves […]
Watermelon Lemonade
Adapted from the Smitten Kitchen blog Makes enough to fill two glasses with ice cubes. Easily doubled, tripled or quadrupled – yum! ¼ c. fresh-squeezed lemon juice ½ c. fresh watermelon puree, strained through a coarse strainer to remove seeds 3 T. simple syrup (see instructions below) ¾ c. cold water and/or sparkling water Stir […]
Smashed Red Potatoes with Basil
Adapted from www.finecooking.com 1 ½ – 2 lb. red potatoes, scrubbed and cut into large chunks, 1-1/2 to 2 inches Salt and freshly ground black pepper 1/4 c. olive oil 2 cloves garlic, minced 1/4 c. finely chopped fresh basil leaves 3/4 c. freshly grated parmesan cheese (optional) Put the potatoes and 1 tsp. salt […]
Summery Cous Cous Salad
This is a recipe that Nick’s mom makes for us for summer lunches and it is an absolute favorite. It is very simple and flavorful and a nice cool salad for warm weather. You could also add lightly steamed broccoli to this dish. This dish is also easily adaptable as a pasta salad rather than […]
Green Beans and Bacon Vinaigrette
Adapted from www.realsimple.com Salt and black pepper 1 lb green beans, trimmed 3-6 slices bacon ½ c. onion, sliced 1 T. cider vinegar 1 T. whole-grain mustard 1 T. olive oil Bring a large pot of water to a boil and add 1 t. salt. Add the green beans and cook until just tender, 4 […]
Savoy Cabbage with Potatoes
Adapted from lidiasitaly.com 3 medium potatoes 1 Savoy cabbage, about 2 1/2 pounds 4 garlic cloves, lightly crushed ¼ c. olive oil 2 t. unsalted butter Salt and freshly ground pepper Peel and quarter the potatoes. Core the cabbage and cut the remainder into 1-inch cubes. Bring 4 quarts water to a boil, add the […]
Oven Roasted Potatoes and Green Beans
Adapted from Ina Garten and The Joy of Cooking 1 pound potatoes, diced large 1/2 large onion, sliced 1 lb. snap green beans, ends removed (snapped in half if desired) 1/8 c. olive oil 1 t. salt, plus more to taste 1/2 t. ground black pepper Preheat oven to 425F. In a large bowl, combine […]
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