And this is just Shabbos lunch 🙂
********************************************************************
Moroccan Pepper & Tomato Salad
3 red peppers, diced
28 oz. can diced tomatoes
Chopped garlic
Chopped jalapenos
Olive oil
Hot sesame oil, optional
********************************************************************
Sephardi Carrot Salad
Carrots, peeled and sliced
Paprika
Cinnamon
Cayenne
Cumin
Dressing
Lemon juice
Olive oil
Salt
Honey (optional)
Cook carrots and spices in water until carrots are as soft as you like them. Drain the carrots but save the cooking liquid. Mix the dressing ingredients then pour the dressing and some cooking water over the carrots.
********************************************************************
Spicy Eggplant (delicious with gefilte fish!)
Eggplant, washed well (unpeeled) and cut into chunks
Several hot cherry peppers, seeded and chopped finely
15 oz. can tomato sauce
Chili powder
Cook over a very low flame until soft (an hour? more?). Fight the urge to add water! The eggplant will release liquid as it cooks.
********************************************************************
Provencal Eggplant Salad (Based on a recipe from Healthy Cooking for the Jewish Home, Faye Levy)
Chopped garlic
Olives
Capers
Lemon juice
********************************************************************
Wheat Berry Salad
Wheat berries
Craisins
Dressing
Orange juice
Olive oil
Salt
Pepper
Mix the dressing then pour over the wheat berries and craisins.
********************************************************************
Quinoa with spinach
Quinoa
Frozen chopped spinach, thawed
Cook quinoa in salted water, according to package directions. Add spinach while the quinoa is still hot. Optionally, you may dress with an olive oil and lemon juice vinaigrette.
********************************************************************
Chickpea Salad
Can chickpeas, rinsed & drained
Olives stuffed w/ pimentos, cut in half
Red pepper strips, chopped (optional)
Dressing
Lemon juice
Olive oil
Chopped garlic
Salt
Pepper
Combine dressing ingredients; pour over chickpeas, olives and red peppers.
(This recipe is based on a Ronzoni pasta salad recipe but I always have way too many starches for Shabbos lunch and this is delicious on its own.)
********************************************************************
Potato Salad
Potatoes, peeled, diced, cooked in salted water until tender but not mushy
Dressing
Mayonnaise
Salt
Pepper (white is nice)
Lemon juice
Optional:
Hard boiled egg, still hot from cooking
Sugar
Stir mayonnaise (this step will help ensure a smooth dressing), stir in salt & pepper, add lemon juice and stir until smooth. If you are using light mayo you may need to add a little water because it is thick.
Optional: mash egg very finely, stir in a little sugar, add to dressing. This will make the dressing rich & delicious!
Gently toss potatoes in dressing.
********************************************************************
Red Cabbage Salad
1 bag red cabbage
Salt
Sesame seeds
Slivered or sliced almonds
Dressing
Vinegar (I use brown rice vinegar in this recipe but any will do)
Olive oil
Honey
Plenty of black pepper
Toss cabbage with salt.
CAREFULLY toast sesame seeds and almonds in the oven. Bake them in separate pans so you can remove each as it is ready.
Mix dressing then pour over cabbage, sesame seeds & almonds.
********************************************************************
Creole Slaw
1 bag green cabbage
1 jar marinated artichokes
1 jar sliced olives
Dressing
Vinegar
Olive oil
Spicy brown mustard
Sugar (optional)
Pepper
Mix cabbage, artichokes (break up chunks) and olives. Mix dressing ingredients and pour over vegetables.
********************************************************************
Avocado and Hearts of Palm
Avocado
Lemon juice
Canned sliced hearts of palm, drained
Chopped garlic
Olive oil
Salt
Pepper
Dice avocado and toss with lemon juice to prevent browning. Add hearts of palm. Make dressing of remaining ingredients and gently fold into avocado and hearts of palm.
********************************************************************
Macaroni Salad
Cooked elbows, shells, spirals or similar pasta
Red pepper, very finely chopped
Pickles, very finely chopped
Dressing
Mayonnaise
Italian dressing
Mix mayonnaise and Italian dressing then mix with other ingredients.
********************************************************************
Farfale with Chestnuts
Cooked farfale (large bowties)
Bag of chestnuts, roughly chopped
Dressing
Mayonnaise
Pasta cooking water
Salt
Pepper
Thin mayo slightly with a bit of cooking water (or plain water), add salt and pepper and mix with pasta and chestnuts.
********************************************************************
Orzo Salad
Cooked orzo (rice-shaped pasta)
Dressing
Lemon juice
Lime juice
Olive oil
Salt
Pepper
Mix dressing then toss with orzo and drained dried fruit.