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I try to eat three times a day, and nothing in between. No white sugar, no white flour. Just protein, vegetables and fruit. When I eat like that, I feel like a million bucks. My taste buds start working again and food comes alive. Especially the salads. Beef Salad I take leftover steak, roast, chicken or turkey. I slice it into thin strips and place on side. SALAD • 3 oranges VINAIGRETTE • 3 tbsps. lemon juice• 1 tbsp. orange juice • 1 tbsp. mustard • 1 tsp. curry powder • 1/2 tsp. salt • 1/4 tsp. pepper • 1/2 cup oil * * * Tuna and Pineapple Salad with Basil and Mint • 2 cans tuna (not drained)• 1/2 tsp. salt • 1/4 tsp. black pepper • 1 large can pineapple chunks • 1/4 cup oil • 1 clove garlic, minced • 2 tbsps. lemon juice • 1 tbsp. Worcestershire sauce • 1 tbsp. sugar • 1 small onion, sliced thin • 1 red pepper, diced • 1 tsp. minced hot pepper • 3 tbsps. chopped mint • 2 tbsps. chopped basil Combine all ingredients, toss and serve. Makes 4 servings. * * * Sauteed (Pareve) Beef Patties with Herb Salad • 4 (pareve) beef patties• 1 1/2 tsps. lemon juice • 1 tbsp. oil • 2 cups mixed baby greens • 1/4 cup cilantro (fresh) • 1/4 cup mint (fresh) • 1 1/2 tbsps. vegetable oil Saute pareve beef patties in oil. Whisk together: lemon juice, salt, pepper (to taste), baby greens, cilantro and mint. Top patties with salad and serve. * * * Layered Salad DRESSING • 3 tbsps. vinegar• 1 tbsp. lemon juice • 2 tsps. mustard • 1 clove garlic, crushed • 1/2 tsp. salt • 1/2 tsp. brown sugar • 1/4 tsp. white pepper • 1/2 cup olive oil SALAD • 2 boneless chicken breasts, sliced• 2 avocados, pitted, cut into 1/2-in. cubes • 1/2 head lettuce, cut into 1/2-in. strips. • 6 pieces of salami, fried until crisp, chopped • 3 tomatoes, cut into medium cubes • 3 ozs. (90 gr.) tofu, flavored with soy sauce • 2 bunches baby greens • 2 hard-boiled eggs, chopped coarsely • 1/4 cup chopped chives Make dressing. Whisk all ingredients except oil. Add oil slowly, while whisking until thicker. Spread lettuce over bottom of glass bowl. Add layer of chicken. Sprinkle with chopped salami, layer tomatoes, layer tofu, avocadoes, baby greens, eggs and chives. Before serving, pour dressing over salad. * * * Chicken and Rice Salad Dressing:
• 2/3 cup orange juice Salad:
• 6 cups rice cooked rice (cooled) Whisk together all dressing ingredients Cook peas until crisp. About 2 minutes in boiling water. Rinse in cold water and drain. Slice chicken into think slices. Combine all ingredients and serve. Published: Sunday, June 15, 2008
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 Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem. Like what you read? As a non-profit organization, Aish.com relies on support from readers like you to enable us to provide inspiring and relevant articles. Click here to support Aish.com.
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I cannot wait to try every one of them-even the one with salami. But they will never be as good without the special love that Chef Herschel gives to everything that he makes for the Yeshiva
(5) Esther Sargrad, 16/6/2008
Pareve Beef Salad
What in the world is PAREVE BEEF?
(4) Heleen Abramson, 15/6/2008
Thanks
Great recipes, right in line with my style of food prep. I love fresh herbs
(3) Anonymous, 15/6/2008
Hi - the salads look delicious. I admire the Chef's determination to abstain from white flour and white sugar, neither of which is healthful. I wondered about the brown sugar in one of the recipes, I'd thought brown sugar was just white sugar with a bit of caramel coloring added.
Boy, those Aish students are fortunate to have Chef Herschel. No doubt good eats make for great learning!