Sensational Spring Salads

Sensational Spring Salads

The Healthful Dandelion

Believe it or not the dandelions growing in our lawns are actually very healthy and can be prepared in many delicious recipes.

Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Its leaves are often used to add flavour to salads, sandwiches, and teas. The roots can be found in some coffee substitutes and the flowers are used to make certain wines.

The older the leaf (as in the second, third year) the more bitter they will be. Mixed with other vegetables in a salad they are extremely nutritious. Older leaves can be cooked in a mixed vegetables combo when they become milder. Early greens have a better flavor than those gathered later in the season.

If you're going to be eating fresh greens it's better to gather them before the flowers appear. Otherwise the greens are apt to be bitter. Very young greens can be added fresh to salads, but they can also be cooked in much the same way as collards or mustard greens.

Before cooking with dandelions I often give them a quick boil, for 3-5 minutes until the spines are tender. It helps to neutralize any bitterness they might have. Simply trim the root end, and toss them into a pot of boiling, salted water. After a few minutes drain them into a colander and rinse with cold water to stop the cooking process. Don’t be shy to pluck the dandelion greens from your backyard.

Here are some dandelion recipes that are full of fiber, vitamins and minerals that are great for you!

Innovative Dandelion Salad

• 2 cups dandelion greens, stemmed and chopped
• 1 medium tomatoes, diced
• 1 medium red onion, thinly sliced
• 1Tbs green olives sliced
• 2 Tbs cooked chickpeas

Dressing

• 1 Tbs Hummus or Tahini
• 1 Tbs olive oil
• 2 Tbs lemon juice
• Salt (optional)

Directions

Combine dandelions, tomatoes, onion, olives and chickpeas in a bowl. In another bowl whisk Hummus lemon juice, olive oil, and salt together.

Pour dressing over salad and toss to combine.

Preparation 10 minutes

Serves 4-6

Tasty Braised Dandelion Greens

Ingredients

• 1 bunch dandelions
• 1medium onion
• 4 cloves garlic or to taste
• 2 cups sliced green cabbage
• 1 red pepper sliced thinly
• Salt and Pepper to taste

Directions

Sauté onions and garlic until translucent. Add cabbage and cook for 30 minutes until cabbage is soft.

Meanwhile soak dandelion green in a bowl of water, fish them out, and repeat with clean water until you don’t find any dirt on the bottom of the bowl. Clean them thoroughly checking for insect infestation. Actually bugs do not like bitter leaves it is very rare to find insects in dandelion! Steam dandelion green until wilted about 5 minutes.

Add the greens to the pot. Cook them until they’re quite soft. Salt the greens to taste. Use good salt if you have it—I like unrefined sea salt.

Chop a bunch of garlic. How much depends on how much you like garlic.

Stir in the sliced red pepper; allow to cook another 5 minutes. Serve over a bed of rice, pasta or mashed potatoes, or as is.

Preparation 15 minutes

Serves 4-6

Refreshing Spring Vegetables Salad

Ingredients

• 4 cups shredded romaine lettuce
• 1 cup shredded red cabbage
• 1 carrot, sliced
• 1 yellow squash, thinly sliced
• 1 cup halved trimmed snow peas
• 1 cup toasted sesame seeds

Dressing

• ½ Tbs Mayonnaise (optional)
• 2 Tbs olive oil
• 2 Tbs lemon juice
• Salt and pepper to taste

Directions

Mix all salad ingredients and coat with the dressing.

Preparation 15 minutes

Serves 6-8

Savoury Spring Fruit Salad

Ingredients

• ½ papaya cubed
• 3 slices fresh pineapple cubed
• ½ cantaloupe cubed
• 1pint blueberries
• 1 handful raisins or craisins
• ½ cup chopped toasted pecans or pine nuts

Orange Sauce

• 1 cup orange juice
• 2 Tbs lemon juice
• 1 Tbs Maple Syrup

Directions

In a large bowl combine all fruits and coat with orange sauce. Garnish with coconut flakes

Preparation 10 minutes

Serves 6-8

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Mishloach Manot Madness

English Tea Time and Movie Night theme baskets.

by Jamie Geller

One week until Purim and the excitement in my house is rising every day. I’m not a great one to fuss with costumes, but my mind is bubbling over with ideas for Mishloach Manot.

The practice of giving food – specifically two different types — was mandated as a mitzvah at the suggestion of Queen Esther (you’ll find it in the Megillah), and we’re still obeying to this day. I like to go out of my way to give Mishloach Manot to people I just met or to new friends: it’s a great opportunity to break the ice with new neighbors too.

When it comes to your goodie basket, you can go from cheap and cheerful to expensive and exotic. The only things that limit you are your imagination and your wallet.

At first, I couldn’t decide between two ideas, so I developed two EASY recipes for you and me. I “borrowed” a few ideas from my friends, Tamar and Hadassah, but I can’t remember which was which. Anyway, you’re welcome to borrow these ideas from us, and we won’t tell a soul.

Option 1: an English Tea Time Shalach Manos.
Homemade jam is so easy to make, so (literally) sweet, and a perfect way to use up all those bits of frozen berries in your freezer. You can package homemade jam and some biscuits, crackers, scones or English muffins (you can buy all of these) and a box of tea. To that end, I present you with a recipe for Homemade Mixed Berry Jam.

Option 2: a “movie night” theme is fun and family friendly.
You get to satisfy all your cravings for Twizzlers, soda and popcorn. But not just any popcorn: we’re talking homemade, gourmet Maple Almond Popcorn. Don’t worry – it’s truly Quick & Kosher and so easy you’ll do it again and again.

I decided to go with this one, so I picked up some plastic movie style popcorn tubs, and I’m rounding out the package with a can of soda tucked into a Coke cup with a lid (got ‘em from the pizza store). And of course, I’ll add a pack of Twizzlers. As soon as I put it together, I’ll take a pic for you and post it here.

Homemade Mixed Berry Jam

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours
• Serves: 8-10
• Yield: 1 1/2 cups
• Kosher Designation: Pareve
• Difficulty: Beginner

Ingredients:

• 3 cups frozen mixed berries (raspberries and blueberries)
• 1 cup granulated sugar
• 1/4 cup diced peeled granny smith apple
• 2 tablespoons water

Preparation:

1. In a large saucepan, combine all ingredients and bring to a boil over medium high heat. Reduce to a simmer and cook for 30 to 45 minutes or until thickened and berries are broken down. Cool completely.
2. Can be stored in an airtight container in the refrigerator for up to 2 weeks or can be canned and stored for up to 6 months.
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Maple Almond Popcorn

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes
• Serves: 8
• Yield: 6 cups
• Kosher Designation: Pareve
• Difficulty: Intermediate

Ingredients:

• 6 cups popcorn
• 1 cup slivered almonds
• 1 cup maple syrup

Preparation:

1. Grease a large bowl with cooking spray. Add popcorn and almonds and stir to combine. Set aside.
2. Line a large sheet pan with foil and grease with cooking spray.
3. In a medium heavy bottom saucepan over medium high heat, bring maple syrup to a boil. Boil until maple syrup reaches 300 F on a candy thermometer. Immediately pour over popcorn and stir vigorously to coat. Quickly spread popcorn mixture onto prepared pan and let cool completely before breaking into pieces.
4. 
   

White Chocolate Bark

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Serves: 8 to 10
• Yield: about 1 pound
• Kosher Designation: Dairy
• Difficulty: Beginner

Ingredients:

• 11 1/2-ounces white chocolate chips
• 1/3 cup shelled pistachios
• 1/3 cup golden raisins
• 1/3 cup dried figs, chopped

Preparation:

1. Line an 8×8-inch sheet pan with foil and set aside.
2. Heat chocolate chips in a small saucepan over low heat, stirring constantly with a spatula until melted and smooth. Pour melted chocolate onto sheet pan and smooth with spatula to create an even layer. Sprinkle with dried fruits and nuts.
3. Chill 30 minutes or until set. Peel foil away and break or cut into large chunks. Serve slightly chilled. Keeps in the refrigerator for up to 1 week.
4. 
   

Chocolate Peppermint Cookies

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Serves: 24
• Yield: 4 dozen
• Kosher Designation: Pareve
• Difficulty: Beginner

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup cocoa powder
• 1 1/2 sticks vegetable shortening
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• 4 tablespoons crushed peppermint candies

Preparation:

1. Preheat oven to 350 F. Line a baking sheet with parchment and set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, salt and cocoa powder and whisk together. In an electric mixer fitted with the paddle attachment, cream shortening and sugar for 2 minutes or just until pale and fluffy. Add eggs, one at a time, beating well until fully incorporated. Add peppermint extract and mix well. Slowly mix in dry ingredients and beat on low speed until mixture comes together and forms a ball.
3. Scoop out 1-inch balls and roll between the palms of your hands. Place on parchment paper and flatten with fingers or a spatula to about 1/8” thick. Sprinkle cookies with crushed candy and bake 13 to 15 minutes or until set. Cook 5 minutes on sheet pan and transfer to a wire rack to cool completely.
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5. source aish.com
   

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