Vegetarian

colorful Cabbage Salad

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From the kitchen of Cari Herskovitz (Chef Cari Kosher Catering) as Published in 5 Ways to Freshen Up Your Seder by Women’s Department of the Jewish Federation of Metropolitan Detroit, April 8, 2008

  • 1 head Napa cabbage
  • 1 head purple cabbage
  • 2 carrots, peeled
  • 1 bunch cilantro
  • Juice of 1 lime
  • Juice of 1 lemon
  • Salt and freshly ground pepper, to taste

Shred cabbage and carrots using a food processor. Chop cilantro and add juice and season to taste with salt and freshly ground pepper. Let stand for at least one hour before serving.

Serves 10-12 (at least)

Matza Kugel

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From Denise Levenson

  • 3 square matzos
  • 3/4 cup water
  • 15 ounces grated apple (4-5 medium apples) or applesauce
  • 1/2 cup slivered almonds (optional)
  • 3/4 cup raisins
  • 2 Tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 cup well-packed brown sugar
  • 4 Tablespoons margarine
  • 4 eggs, slightly beaten

Break up matzos and combine with water and toss.  Let stand until water is absorbed.

Add everything else and combine thoroughly.

Pour into a greased 1 1/2 quart casserole.

Bake at 350 degrees for one hour or until set in the middle.

Serves 12.

Tomatillo and Avocado Salsa

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From Kimberly Garcia

  • 2 large or 3 medium avocados
  • 1 small white onion
  • 1 jalapeno pepper
  • 5-6 tomatillos
  • 1 bunch cilantro
  • 1 lime

Remove the papery coverings from the tomatillos.  The soft skin will be a bit sticky.  Brown them in a pan over med/high heat, turning/stirring to brown evenly.  If they burst during this process, don’t worry, its not unusual.  Let cool.

Roast the jalapeno over a flame until completely brown.  Let cool.

Dice the white onion.  Rinse, and chop the cilantro (I love it and tend to use a lot).  Place these in a bowl and add the tomatillos, chopped (they will be messy and watery, but include seeds and all), and the chopped jalapeno, after de-seeding and de-veining it.  Add the juice of half the lime (you can always add more if you like).  I like to add the avocado at the last minute and leave it a bit chunky.  Pepper and salt to taste and serve.

Spinach Squares

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From Leah Gawel

  • 2 packages (10 ounces each) frozen spinach, cooked and well-drained
  • 4 Tablespoons melted butter or margarine
  • 4 eggs, beaten
  • 1 cup milk
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • 16 ounces finely shredded sharp cheddar cheese
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 1 cup chopped mushrooms (Baby Portabellas work well.)

Preheat oven to 350 degrees.

Butter a 13”x9” pan.

Mix all ingredients and spoon into pan.

Bake for 35 minutes.  Cool and cut into squares.  Serve hot or at room temperature.

Note:  These can be baked, cooled, cut, and then frozen on a cookie sheet.  After the squares are frozen, they can be stored in a Ziploc bag in the freezer and reheated in the microwave.

Chickpea Pasta With Almonds and Parmesan

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From Real Simple, January 2008

  • Tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt to taste
  • 1 pound angel hair pasta or thin spaghetti
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated or shredded Parmesan

Heat the oil in a large saucepan or Dutch oven over medium-high heat

Stir in the garlic and cook for 1 minute. Add the broth, red pepper (if using) and salt and bring to a boil.

Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente.  Check package for approximate cooking time.  Stir in the chickpeas and parsley.

Divide among individual bowls and top with the almonds and Parmesan.

Serves 4.

Cindy’s Coleslaw

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Submitted by Rob Anning

  • 1 bag coleslaw
  • 1 package Oriental flavor Ramen Noodles (crunch up noodles)
  • 6 Tablespoon vinegar
  • 4 Tablespoon sugar
  • Slivered almonds
  • Sunflower seeds
  • ¾ cup oil (I use ½ cup)

Mix oil, flavor packet from noodles, vinegar, and sugar. Mix in other ingredients. Let sit over night (so noodles will soften).

I make it in a Tupperware bowl and tumble it whenever I go by the fridge to be sure the noodles saturate well.

Cranberry Sauce

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Submitted by Rob Anning

  • 2 1/2 cups cranberry juice cocktail
  • 2 cups tart dried cherries
  • 1 cup sugar
  • 1 package (12 oz.) fresh cranberries
  • 1/4 teaspoon ground cloves

Bring cranberry juice to a simmer in heavy, large saucepan. Remove from heat. Add dried cherries and let stand 10 minutes. Mix in sugar, cranberries and cloves. Cook over medium-high heat until cranberries pop – about 10 minutes, stirring occasionally. Chill until cold. Sauce will thicken as it cools.

Makes About 4 Cups

Potato Latkes

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  • 10 medium potatoes
  • 2 medium onions
  • 3 eggs
  • ¼ cup flour
  • Salt and pepper to taste
  • Vegetable oil

Peel the potatoes if the skin is very coarse; otherwise, just clean them well. If peeled, keep them in cold water until ready to prepare the latkes.

Beat the eggs.

Using a food processor with a chopping blade, finely chop the onions. Place chopped onions in a large bowl.

Using the fine grating blade, process the potatoes, putting grated potatoes in the bowl with the onions. Add eggs and flour. Sprinkle salt over the whole mess. Mix well.

Heat about 3/4” of oil in a frying pan. We use an electric frying pan set at 350°. Drop potato mixture into oil. Depending on what size you want your latkes to be, you can use 1 – 3 tablespoons of mixture per blob. Fry the latkes, turning once. When they are golden and crisp on both sides, drain on paper towels. Serve with yogurt, sour cream, sugar and/or applesauce.

Latkes may be frozen! After making them, place them on a cookie sheet in the freezer. After they are frozen, they can be placed in a plastic bag. When ready to serve, place (on a cookie sheet) in a 450° oven for several minutes. This is the best way to make them ahead, as they do not keep well in the refrigerator.

Serves 8-10

Herbed White Beans Au Gratin

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Good over brown rice or couscous

  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning (or substitute dried oregano, basil, and/or marjoram)
  • 1/4 cup pine nuts
  • 3/4 cup plus 1 tablespoon milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1lb cans of cannellini beans, drained
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese

Preheat oven to 425 degrees.

In a corning ware dish or ovenproof skillet, sauté the onions in the

olive oil until they are soft, about 2 to 3 minutes. Add Italian

seasoning and pine nuts and mix well. Immediately stir in 3/4 cup

milk, salt, pepper, and beans. Continue to stir until the mixture

comes to a boil. Remove from burner.

Moisten the bread crumbs with the remaining 1 tablespoon milk. Add the

cheese and blend thoroughly. Spread this topping over the bean

mixture. Bake for 25 minutes.

Hidden Valley Torta

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Submitted to Deborah Gibbs who got it from The Detroit Free Press where it was submitted by Dawn Buie

  • 1 pkg (1ounce) Hidden Valley Ranch dip
  • 2 pkg (8 ounces) reduced fat/regular cream cheese
  • 1 jar marinated artichoke hearts (6-7.5 ounces) drained & chopped
  • 1/3 Cup roasted red peppers drained & chopped
  • 3 tablespoons parsley chopped (optional)

Stir together the dressing mix & cream cheese

Stir together the artichokes & peppers & parsley

Line a 3 cup bowl with plastic wrap. Layer the cheese & the vegetable mixtures, starting & ending with the cheese ( 5 layers total)

Chill 4 hours or overnight

Invert onto a plate and remove plastic wrap.  Serve with crackers, pita chips, etc.