PORTOBELLO AND ASPARAGUS PASTA SALAD –
PRE-YOM KIPPUR FAST
An effortless stick to your ribs side dish that’s great to have before a fast.
1/3 cup balsamic vinegar
1/2 cup olive oil plus 2 tablespoons
salt and pepper to taste
1 to 1 1/2 cup chopped fresh tomatoes
3 cups cooked penne pasta
4 Portobello mushrooms, cut into thin strips
1 pound fresh asparagus, trimmed and chopped
1 1/2 cups white wine
1 tablespoon minced garlic
Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.
SMOKED SALMON AND DILL CHEESECAKE – BREAK-THE-FAST
This is a great make-ahead dish that is perfect for break the fast.
3 slices of rye bread, crumbled
2 tablespoons butter, melted
11/2 lb soft cheese with garlic and herbs (I like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 tablespoon fresh lemon juice
1 lb thinly sliced smoked salmon, cut crosswise into thin strips
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon peel
Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.
QUINOA AND ROASTED VEGETABLE SALAD
You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.
2 beets (I like using the yellow best)
4 teaspoons oil
Salt and pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
Juice of 1 lemon
2 cups chicken or vegetable stock or water
1/4 teaspoon dried thyme
1/2 small red onion, finely chopped
2 tablespoons chopped parsley
Preheat oven to 350. Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. You can cook the carrots and parsnips at the same time the beets are cooking in the same oven. In a bowl toss the carrots and parsnips in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool. Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.
