Raw Snap Pea Salad

I just received my new issue of Everyday Food in the mail for May. This issue is dedicated to chicken. I did however find a really good raw food recipe in the issue.

For those of you who read the blog, you know that I am a huge fan of eating raw and summer time is a fabulous time to incorporate more raw food into your diet. So I share with you a raw snap pea salad from the issue. This salad would go great with your cookouts and picnics this season.

Nosh on!
~Shoshi

Raw Snap Pea Salad

In a large bowl, combine 1 pound trimmed sugar snap peas (strings removed; if necessary)sliced 1/4 inch thick on the diagonal, 1 cup finely chopped red onion, 3 tablespoons lemon juice, and 2 tablespoons olive oil. Season with kosher salt and pepper. Let stand. Toss occasionally.

Hip Kosher

I am up for any book that is titled Hip Kosher, because that is what I am all about! Hip Kosher, written by Ronnie Fein, features 175 easy recipes for kosher cooks (or wanna be cooks). As Fein puts it "You don't have to be Jewish to eat or cook kosher food." So true….

Fein gives great explanations for what kosher food is and breaks it down so that anyone can understand. Also Fein gives the kosher cook essentials for their kosher kitchen (I happen to agree with everyone of them).

As for the recipes, they are nicely separated by topics, with helpful tips thrown in. There are some nice spins on traditional Ashkenazi and Sephardic dishes, so this is a book for kosher cooks who want to experiment!

I will be adding most of side dishes to my repertoire for my clients. The recipe for Roasted Plum Tomatoes and Sauteed Carrots with Mints and Shallots makes my mouth water.

Hip Kosher would be a yummy addition to your kitchen library whether you are kosher, thinking about being kosher, or have a special someone in your life that is kosher.

Nosh on,
Shoshi

Earth Day and MEDITERRANEAN SALAD !

I have been asked by WeAct (www.weact.org)in Harlem to do a cooking demo for Earth Day on April 19th. I so loved being in the community last summer when I was a community chef for Just Food, so I am totally looking forward to it. The Earth Day festivites will take place from 12pm-6pm at the Harlem State Office Builing, 163 West 125th Street. There will be green products, art, and all things fabulously green.

I am thinking of making a salad for the event. My salads were a HUGE hit in Harlem last year at the Farmer's Market. We love our fried food in Harlem which is why I am thinking it would be good to show off some other food options, not to mention the Food Co-Op and Farmer's Markets will be kicking off soon. Yum!

Nosh on,
~Shoshi


MEDITERRANEAN SALAD

4 med. tomatoes, each cut in 3 slices
1 red onion, sliced
1 (14 oz.) can artichoke hearts, cut into halves
Garlic Basil dressing (following)
18 thin slices Mozzarella (about 8 oz.)
Romaine lettuce leaves
18 pitted ripe olives

Place tomatoes, onion, and artichoke hearts in 11 x 7 x 1 1/2 inch ungreased baking dish. Cover evenly with Garlic Basil dressing. Cover and refrigerate at least 4 hours.

Chop Romaine into bite size pieces and spoon vegetables and dressing on top along with cheese and salami. Garnish with olives.


GARLIC BASIL DRESSING:

3/4 c. olive oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dried basil leaves
1/8 tsp. pepper
3 cloves garlic, crushed

Mix together.