Ingredients:
1 box of cherry tomatoes cut in half
1 small eggplant, chopped into little cubes
2 cloves of garlic, diced
spices such as salt, pepper, and basil
about 1 - 2 tablespoons of olive oil
Pasta of your choice
feta cheese
fresh basil

Directions:
Preheat oven to 425. Place the cherry tomatoes, eggplant and garlic onto a baking sheet. Add the olive oil and spices. Cook for about 25 minutes or until soft. Once it is ready remove from the oven and put into a bowl. Toss with pasta, feta cheese, and fresh basil. Add more spices and oil if necessary.

~ Recipe submitted by CK Rogatsky

Always have the following ingredients on hand for a quick, impromptu salad. This is great for unexpected Shabbos guests!

Ingredients:
1-2 cans of corn (niblets or baby corn)
1 red pepper cut in half and diced
1 carrot, sliced
olives and pickles, sliced (optional)
mayonnaise or salad dressing to taste

Directions:
Mix the above ingredients together and serve.

~ Recipe submitted by Roseanne Levine

Ingredients:

1 can kvutzat yavne olives
1 onion cubed
1 small- medium eggplant cubed
1 small Hunt’s tomato paste
2 tbsp sugar
some salt
a drop vinegar
hot red paprika to taste

Directions:

Cook olives in water for at least an hr to take away the bitterness. After its done rinse them.
Saute onions till soft in a little oil. Add eggplant and a 1/4 cup water let it cook till it gets soft. Add rest of ingredients and mix. Let it cook for a few more minutes. Cool and refrigerate. Can be served cold or room temp.

Enjoy!

~ Recipe submitted by Yides Biederman

I recently made this pasta salad for a dinner party and as usual, it was a hit! It’s a great way to make your favorite high carb dish a little more nutritious!

Ingredients:

2 cups Fusilli Vegetable Pasta, uncooked (or substitute your fave pasta)
1 small head broccoli, chopped into big chunks
3 cloves fresh garlic, finely minced
1/4 cup pine nuts and/or almonds
5 mushrooms, sliced
1/2 small purple onion, diced
1/4 fresh parsley, finely chopped
1/2 cup light mayonnaise
1 tsp. + 1 tbsp. olive oil
1 tsp. ground black pepper
2 tsp. salt

Instructions:
1. Cook pasta according to package directions. Drain and rinse in cold water to cool. Set aside in large mixing bowl.
2. Bring a pot of water to a boil. Add broccoli and 1 teaspoon of salt and let cook uncovered until broccoli is just tender (a fork should easily pass through a broccoli floret, but do not overcook!). Drain and rinse in cold water to cool. Chop into finer pieces and add to pasta.
3. Over medium heat, in a small skillet or frying pan, add 1 teaspoon of olive oil. When your pan gets warm, brown garlic and pine nuts. Add your garlic and pine nuts to pasta.
4. Stir in the remaining ingredients to the pasta and serve! Add more or less salt and pepper according to your taste.

~ Recipe submitted by Material Maidel

Ingredients:
Romaine Lettuce
Grapefruit (I cut one in half and scoop)
apples
pears

Dressing:
Balsamic Vinegar
walnut oil
spicy deli mustard
strawberry jam
spot of crushed garlic

Directions:
Combine ingredients with the dressing then top with crushed walnuts and Blue Diamond brand wasabi and soy sauce almonds.

~ Recipe submitted by Sruli Leider

Ingredients:

bag of romaine lettuce
1 box grape or cherry tomatoes
2 cucumbers
1/2 can sliced olives
taco chips broken into smaller pieces

Dressing:
1/2 cup of mayo
1 cup of mild salsa

Directions:

Place the ingredients in a bowl and mix an adequate amount of dressing on salad right before serving and mix in the taco chips!

~ Recipe submitted by Nina Safar

Ingredients:

Peppersteak
Salt
Garlic powder
Cumin
Paprika
Steak seasoning
Mixed spices for Jerusalem grill spices
Soy sauce
Lettuce
Grape tomatoes
Cucumbers, diced
Avocado, cut into pieces
Taco chips, crushed
1/2 cup of mayo
1/2 Cup of bbq sauce

Directions:

Cook pepper steak over low heat with some olive oil. Add the above mentioned spices. (I never measure with spices, I usually just throw in a teaspoon or two) Add a dash of soy sauce. Let it cook together with the soy sauce and spices until no longer pink. (You can also make a marinade of the olive oil, soy sauce and the spices and then cook the meat after it has been marinated) While the meat is cooking prepare the salad. Put the veggies in a bowl, add the taco chips. Combine the BBQ sauce and the mayo for the dressing. Once the meat is ready add it to the salad, toss well and serve while it is still warm.

~ Recipe submitted by Nina Safar

Ingredients:

Romaine lettuce
Grape tomatoes
Purple onion
Thin Chinese noodles to top it off

Dressing:

1 cup Mayo
1/2 cup sugar
2 TBL dijon mustard
2 TBL water
1 frozen garlic cube
salt and pepper to taste

~ Recipe submitted by Hindy Olshwang Feldberg

When I first met my sister in law I breathed a sigh of relief because not only was she extremely sweet and welcoming, she also shared my love for food! We instantly bonded in the kitchen and by the time I headed back home to Brooklyn, I had already compiled a list of recipes to get from her! Below is one of the first she emailed me, and it is delicious! It’s a light and refreshing salad that uses one of my favorite veggies, asparagus.

Ingredients:

Asparagus
Cherry tomatoes, halved
Hearts of palm, sliced

Directions:

Drop asparagus into boiling water and leave in for 2-3 minutes ONLY to blanch them. Immediately run them under cold water to stop them from cooking.

Dressing:

1/2 cup oil (olive oil if eating immediately, otherwise canola)
1/4 cup sugar
1/4 cup white vinegar
1 tsp. salt
1 tsp. dijon mustard
1 tsp. chopped garlic, or garlic powder

~ Recipe submitted by Sarrit Kovacs

Ingredients:

2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion

Directions:

1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.

2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.

3. combine everything and mix well.

YUM!

~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum