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.
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.
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.
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
Directions:
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.
