5 min read
Healthy and simple to make.
Mix all ingredients together and allow to stay in refrigerator overnight so strawberries release a nice color.
Serve in parfait cups and garnish with a fresh strawberry.
Preparation time 15 minutes
Serves 8
Rhubarbs are now in season. They are considered a good cleanser especially if juiced raw. They are high in vitamin C. In our home, they were standard fare for Sholosh Seudos during the summer months.
Rhubarbs are extremely tart thus need some sweetener to make them palatable.
In a pot put rhubarb and strawberry into 3 quarts of water. Add sweetener of your choice. Bring to a boil, and then simmer for 10 minutes, until the rhubarb starts to fall to pieces, add yoghurt and puree with the blender stick. Serve cold topped with lime zest or mint leaves.
Preparation time 10 minutes
Serves 8
In a 6 quart pot, sauté onions and garlic in oil until translucent. Add sliced mushrooms and spices. Add flour and mix well. Add water and bring to a boil. Simmer for another ½ hour. To make it festive serve each bowl with one Tbs. shredded cheese and garlic croutons.
Preparation time 20 minutes
Serves 8
The perfectly festive salad for Shavuot that is sure to please young and old alike.
Tear lettuce into bite size pieces. Combine all other ingredients and mix lightly. Toss over lettuce. Dress with vinaigrette dressing that follows.
Dressing:
Mix all ingredients and pour over salad
Preparation time 20 minutes
Serves 8
A light fish dish that is elegant as it is healthy and delicious
Place honey, teriyaki sauce, garlic, ginger, nutmeg, water, in a container with a tight fitting lid and shake vigorously until well combined.
Pour over fish. Marinate for one hour with skin face down, then turn fish over, and marinade second side for another hour. Spread slivered almonds over marinated fish and bake covered for 20 to 30 minutes on 350. Remove fish from marinate before serving. Decorate with a twisted slice of lemon.
Suggested serving: Serve over a bed of cooked angel hair pasta.
Preparation time 20 minutes
Serves 8
This quiche is easy to prepare and it is delightfully light and flavorful.
Line a 9’ round baking dish with cornflake crumbs, set aside.
Sauté onions until they become translucent. Add broccoli, mushrooms; when ready combine eggs, mayonnaise, salt, and pepper and add to sautéed vegetables. Pour over prepared baking dish. Bake for 45 minutes on 350.
To enjoy it as a dairy dish sprinkle some grated cheese over the quiche during last 10 minutes of baking. To keep it parve sprinkle top with more corn flake crumbs.
Preparation time 20 minutes
Serves 8
This pie tastes almost like cheesecake. The first time I tasted it after a meat meal, I was afraid that the host had made a mistake in serving dairy after meat. Simple yet delightful!
In the food processor, with all-purpose blade beat all ingredients besides pineapple, when well mixed, add crushed pineapple. Fill crust with this mixture. Decorate with fresh fruits. This recipe can be prepared in advance as it freezes beautifully. This mixture is enough to fill two pie crusts, bake @ 350 degrees for 45 minutes
Preparation time 15 minutes
Serves 8
Happy Shavuot to all!