Asparagus and potato salad with kumquats
3/4 to 1 pound white asparagus
3/4 to 1 pound green asparagus
Salt and freshly ground pepper to taste 1 pound Baby Dutch yellow or red potatoes, whole
2 tablespoons plus 1 teaspoon white wine vinegar
6tablespoons extra virgin olive oil
1/2 teaspoon mustard, or to taste
1 shallot, minced
1 to 2 tablespoons chopped parsley
3 cups romaine lettuce pieces
6 to 8 walnuts, preferably red
3 or 4 kumquats, sliced thin, seeds removed
1. Remove tough bottom parts from white and green asparagus. Cut rest of asparagus in three pieces. Set asparagus tips aside.
2. Cook asparagus bases in boiling salted water 5minutes. Add asparagus tips and cook 2to 3minutes until asparagus is crisptender. Rinse asparagus briefly, drain well and put in a medium bowl.
3. Cook whole potatoes in boiling salted water over medium heat until just tender but not falling apart, about 15minutes. Drain, rinse briefly and drain well. Quarter or halve potatoes and put them in a large bowl.
4. In a small bowl mix 1 teaspoon of the vinegar with 3 teaspoons water. Sprinkle over potatoes and let stand to marinate about 15 to 30 minutes.
5. Sprinkle asparagus with 1 teaspoon of the extra virgin olive oil and let stand for 15 to 30 minutes.
6. Make dressing: Whisk mustard and remaining vinegar in a small bowl. Whisk in remaining olive oil. Season to taste with salt and pepper.
7. Mix dressing gently with potato pieces and with chopped shallot. Add asparagus pieces, reserving a few for garnish. Add parsley. Taste and adjust seasoning.
8. Make a bed of romaine leaves on a platter. To serve, mound salad on center of romaine. Top with reserved asparagus pieces and walnuts. Top romaine with kumquat slices.
Hearts of palm pasta with baby tomatoes
For a kosher meal that has meat, substitute vegan feta for the cheese in this dish, or omit the feta and add 1 or 2 more garlic cloves and 1/4 teaspoon hot red pepper flakes.
3 or 4 servings 9-ounce package hearts of palm pasta 2tablespoons extra virgin olive oil, plus a little more for drizzling
1pint cherry tomatoes, halved
1 garlic clove, minced
1or 2ounces crumbled buffalo milk feta or other feta, or to taste
1 tablespoon chopped Italian parsley
1 to 2 teaspoons chopped mint
Salt and freshly ground pepper to taste
1. Heat pasta with 1teaspoon of the olive oil in the microwave or in a saucepan.
2. Meanwhile, heat remaining oil in a small sauté pan over medium heat. Add garlic and sauté until fragrant. Add tomatoes and sauté about 1minute until warm.
3. Add pasta to tomatoes and cook, stirring gently, about 1 minute. Remove from heat.
4. Top with cheese. Drizzle with olive oil and stir in parsley and mint. Season with salt and pepper to taste and serve.
Broccoli and asparagus are covered with walnut sauce flavored with roasted garlic. sprouts, broccoli or zucchini.
Dr. Michael Crupain, who inspired this dish, wrote in his latest book, “The Power Five: Essential Foods for Optimum Health,” that nuts add texture, crunch and a power punch of fiber and nutrients that enhance many dishes.
2 to 4 servings 2 garlic cloves, unpeeled
1 cup walnut halves, preferably red 1/2 pound asparagus spears, trimmed Salt to taste
1/2 pound baby broccoli, trimmed
1/3 cup extra virgin olive oil
1/2 teaspoon pepper flakes
1to 2teaspoons lemon juice, or to taste
1. Heat oven to 350degrees. Wrap garlic cloves, still in their peels, in foil. Roast for 40minutes or until soft. Let cool; peel and mince.
2. Bake walnuts on a baking sheet in oven for 8minutes or until fragrant but not dark brown. Transfer to a plate and let cool. When cool, chop in pieces.
3. Cook asparagus in boiling salted water about 5minutes or until crisp-tender. Remove with a slotted spoon. Rinse briefly with cold water and drain. Add baby broccoli to the pot and cook 3 to 4 minutes or until crisp-tender. Rinse briefly and drain.
4. Make sauce: Combine minced roasted garlic with 2 tablespoons olive oil in a medium bowl, add a pinch of salt and mash to combine.
Red quinoa lends heft to roasted eggplant flavored with chile crisp.
5. Add walnut pieces and pepper flakes to bowl and stir. Add remaining olive oil. Cover and let stand for about 30 minutes. Add lemon juice and salt to taste.
6. Arrange vegetables on a platter and top them with walnut sauce. Serve warm or at room temperature.
Spicy roasted eggplant on red quinoa
Our dish is inspired by a recipe in Ann Taylor Pittman and Scott Mowbray's book, “The Global Pantry Cookbook.”
3 or 4 servings
Yield: 3or 4servings INGREDIENTS
DIRECTIONS
Yield: INGREDIENTS
DIRECTIONS
You can also serve this sauce with Brussels
Yield: INGREDIENTS
DIRECTIONS
Yield: INGREDIENTS
3/4 to 1pound Japanese or Chinese eggplant, cut in 2- or 3-inch chunks, quartered lengthwise
3 1/2 tablespoons olive oil
Salt and freshly ground pepper to taste 1/2 teaspoon ground cumin
3/4 cup red quinoa (or white)
1to 2tablespoons chile crisp sauce, or to taste
1/4 cup sliced green onions
2 to 3 tablespoons chopped cilantro
DIRECTIONS
1. Preheat oven to 425 degrees. Set eggplant slices in a roasting pan; line it with foil if you like. Brush eggplant slices with about 1 or 2 tablespoons olive oil and sprinkle them with salt and pepper. Roast for about 15 minutes (less if using an air fryer toaster oven), turning them once, or until tender to your taste. Remove from the pan, reserving the pan.
2. Heat 1tablespoon olive oil in a small saucepan over medium heat. Add cumin and cook a few seconds until fragrant. Add quinoa and cook 1to 2minutes, stirring. Add 1 1/2 cups water and pinch of salt. Bring to a boil. Cover, reduce heat to low and simmer until tender, 20to 25minutes. Let stand, covered, for 10 minutes. Fluff with a fork.
3. Add 1/2 tablespoon olive oil to roasting pan. Stir in chili crisp. Gently add the eggplant pieces and stir until coated. Bake for 2 more minutes.
4. Serve eggplant on red quinoa, sprinkled with green onions and cilantro.
Faye Levy is the author of “1,000 Jewish Recipes.”