AVOCADO SUMMER TOMATO SALAD with Lemon Olive OIl Dressing
Ingredients: Salad 2 ripe Avocados, sliced 1 large heirloom tomato, sliced 1 large yellow tomato, sliced
Dressing 1/4 cup good quality extra virgin olive oil 2 tbsp. fresh lemon juice 1 tbsp. fresh mint or fresh basil kosher salt (about 1 large tsp.) Fresh ground black pepper (1 large pinch) 1 packet splenda ( I like a little sweet – can be optional)
Easy to prepare, yet it makes an impressive presentation.
Ingredients:
3-4 cups shredded cooked chicken
1/4 cup shredded carrots
1/3 cup mayonnaise
1 ½ tsp. garlic powder
½ tsp. ginger powder
1 Tbsp. Dijon mustard
2 Tbsp. teriyaki sauce
¼ tsp. white vinegar
1 head iceberg or romain lettuce, shredded
1/4 cup craisins
1/4 cup sliced almonds
Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com
8 medium beets, tops removed and cleaned 3 tablespoons olive oil ½ teaspoon kosher salt Freshly ground black pepper 2 tablespoons balsamic vinegar 2 tablespoons chopped fresh mint ½ cup shelled pistachios, coarsely chopped ¼ cup crumbled Natural & Kosher Goat Cheese 2 tablespoons honey
Tuna 4 6-ounce tuna steaks 1 tablespoon olive oil Juice of half a lemon 1 teaspoon dried thyme Handful asparagus or string beans 12 small red bliss potatoes ½ cup mixed olives
Ingredients:
Roasted Beets Greek Style with Honeyed Pistachios
Tuna Nicoise Salad with Dijon Vinaigrette