Two Summer Salad Recipes

 
Wedge Salas with Homemade Croutons

July 20th 2011By Jamie Geller

The Best Summer Salad Recipes!

 

Summer Corn Salad

 
Summer Corn Salad

July 20th 2011By Jamie Geller

 

Salmon with Avocado and Wasabi-Soy Potatoes

 
Salmon with Avocado and Wasabi-Soy Potatoes

April 27th 2010By joyofkosher

Recipe courtesy of Bryan Cwik, Executive Chef. A delicious and refreshing salmon recipe paired with beautiful Idaho potatoes.

 

Quinoa Salad

 
Quinoa Salad

June 27th 2011By Chavi Sperber

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Perfect for Pesach, quinoa is protein rich, has a fluffy, creamy, slightly crunchy texture, and a somewhat nutty flavor when cooked. Quinoa is available at your local health food store. Ask your Rav if you need to check through the quinoa before Pesach, to make sure that no grains have accidentally been mixed in with the quinoa kernels. I was told to check through it once before putting it away for Pesach use.

 

Potato Pancakes with Guacamole and Poached Eggs

 
Potato Pancakes with Guacamole and Poached Eggs

July 6th 2011By Jamie Geller

For an even quicker take on the guac—mash avocado and season to taste with salt and a squeeze of lemon. Instead of poaching the eggs, try over easy, sunny side up, or scrambled.

 

Potato and Avocado Pizza

 
garlic and avocado pizza

July 25th 2011By Jamie Geller

 

Passover Avocado Egg Salad

 
Passover Egg and Svocado Salad

February 20th 2013By Jamie Geller

I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.

 

Mean, Green Pistachio Ice Cream

 
Mean, Green Pistachio Ice Cream

July 10th 2011By Hannah Kaminsky

I like colorful food as much as the next person, but far too many pistachio ice creams out there take on an enticing shade of green through chemical means, leading to a terribly disappointing taste and a belly full of chemicals. A good version of this classic flavor doesn’t necessarily need to be an emerald or forest green to be delicious, but you can still achieve such a luscious hue simply by using the nuts themselves, plus a healthy dose of vibrant green avocado for creaminess. After you taste how incredibly flavorful this easy nutty treat can be, you will find it close to impossible to justify the purchase of those fakers again.

 

Guacamole Recipes

 
guacamole

March 18th 2013By Shifra Klein

Guacamole is a classic Mexican dip that highlights the creaminess and great taste of the avocado; a perfect starter or snack.

 

Guacamole Chicken Salad

 
Guacamole Chicken Salad

May 18th 2010By joyofkosher

 

Guacamole and Chips

 
Guacamole and Chips

March 7th 2011By Jamie Geller

If not serving immediately, try this trick for slowing the natural browning process: bury 1 or 2 avocado pits in the guacamole and refrigerate, covered with plastic wrap. My friend Anita told me it psyches out the little avocados--they think they're still in their skins! Whatever the scientific reason, it works. Another great tip is to omit the lemon from the recipe and instead cover your finished guac with a lemon juice soaked paper towel, tightly making sure there are no air pockets, refrigerate and just before serving, remove the paper towel and give it a good stir.

 

Avocado, Egg and Tomato Sandwich with Pesto Mayo

 
avocado tomato sandwich

January 13th 2014By Ronnie Fein

The crunchy bread, the soft fried egg and the creamy avocado come together with a pesto mayo to finish it off and make this the best sandwich you will have. Perfect for any time of day and for any occasion.

 

Avocado Salsa

 
Avocado Salsa

June 27th 2011By Zippy Siedenfeld

Avocados offer a refreshing twist for the palate and compliment the egg and cheese dishes—breakfast time or anytime.

 

Avocado Cream Pasta

 
Avocado Cream Pasta with Summer Salsa

September 7th 2011By Victoria Dwek

My family prefers their pasta very creamy—either fettucini alfredo or penne a la vodka shows up on the menu almost every week. But what do I do when we want creamy without the heavy cream? This healthy, refreshing alternative will surprise you.

 

Avocado and Seared Tuna Steak Salad

 
Avocado and Seared Tuna Steak Salad

June 14th 2011By Jamie Geller

This Avocado and Seared Tuna Steak Salad rivals any restaurant version.

 

A Spicier Guacamole

 
spicy guacamole

January 13th 2014By Ronnie Fein

I make two versions of guacamole. One is hot with jalapenos, the other is the same dish minus the peppers. Years ago someone bought me a molcajete, the stone, 3-legged mortar and pestle used for crushing the solid ingredients (onions, garlic, peppers and so on) and mixing in softer items. I use that for one version, and keep the guacamole chunky. I use my food processor for the other kind and process it into a puree. Guacamole is very forgiving.