Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.

Rice Stuffed Bell Peppers with Feta Cheese

Stuffed PeppersThis is a great dish for a weeknight, and will make those in your household that don’t eat meat very happy! Here’s a tip, when selecting bell peppers, choose those with 4 bumps or “legs” on the bottom to cook and select those with 3 or less bumps or “legs” to eat raw. This recipe will serve 6.

Ingredients:

1 cup wild rice blend
6 large bell peppers, tops trimmed off about ½ inch, cored and seeded
1 (341 ml) can of corn niblets
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped*
1 teaspoon fresh rosemary, chopped*
2-3 cloves garlic, minced
4-5 Kalamata olives, minced (optional)
1 ½ cups of your favourite tomato sauce
2 green onions, sliced*
Salt and Pepper to taste
Garnish with 2 sliced green onions, and remaining warmed tomato sauce, if desired.

* Click here to learn how to properly clean these herbs.

Directions:

Cook the rice according to package directions. Preheat oven to 350 degrees.

Heat a large pot of water to boiling and par-boil prepared green bell peppers for 5-10 minutes, depending on the thickness of the pepper. They should be softened but not cooked through. Drain and place in shallow baking dish coated with non-stick spray.

Stir feta cheese, corn, herbs, garlic, olives, green onions and salt and pepper to taste into cooked rice. Divide the mixture among the bell peppers and top with 1 cup of the tomato sauce. Bake until heated through, about 30 minutes. (May take longer according to the size of peppers. Insert a knife into the middle of the rice mixture and leave for a few seconds. Remove the knife and touch to see if it is hot. The knife should be hot to touch if the peppers are completely heated through.)

Garnish with additional sliced green onions and remaining warmed tomato sauce.

Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.

Dirty Rice

Dirty RiceNo, before you get all worried, I’m not suggesting you eat the rice that you swept up as part of your Passover cleaning! Dirty rice is a traditional Creole dish made from white rice which gets a “dirty” colour from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. This recipe will serve 6 as a side dish, and 4 as a main.

Ingredients:

2 cups uncooked rice
4 cups chicken stock
4 cloves garlic, minced
2 medium/large onions, diced (about 1½ cups total)
2 medium green bell peppers, diced (about 1 cup total)
2 stalks celery, diced (about 1 cup total)
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper
½ pound ground beef
½ pound chicken giblets or livers**
2 bunches green onions, chopped*

* Click here to learn how to clean green onions.
** If you are using livers instead of giblets, please ensure to following the directions found in this article on how to Kasher your raw liver.

Directions:

If using Giblets:
Place the giblets in a pot, and cover with water, bring to a simmer for 30 minutes with 1 bunch of green onions, salt and pepper.

If using Liver:
If using raw liver, please Kasher it according to the instructions provided in the link above. Once the liver is cooked (either purchased cooked or cooked through the Kashering process), follow the same steps as the giblets, however only simmer until warmed through, not for 30 minutes.

Meanwhile, in a colander, rinse rice several times until water runs clear. Place rice in a large pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.

In a pan, sauté the garlic, onions, bell peppers and celery in vegetable oil until soft for about 10-15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook the ground beef in a sauté pan and add to rice.

Finally, let the giblets cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld. Serve hot garnished with the second bunch of green onions.

White Fish Étouffée

fish etouffeeSo here is another classic Cajun dish called Étouffée. Most commonly prepared with shellfish like crawfish or shrimp, it was back in the 1950s that crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920s. Originally crawfish étouffée was a popular dish mainly just in the bayous and backwaters of Louisiana amongst Cajuns in the area, but in the early 80’s a popular Bourbon Street restaurant called Galatoire’s brought the crawfish étouffée dish into the limelight. Even amongst the French Creoles this Cajun dish was a hit. Our recipe uses firm white fish, rather than shellfish, but is just as good! This recipe will serve 6.

Ingredients:

4 tablespoons vegetable oil
1 ½ tablespoons flour
2 cloves garlic, minced
2 bunches green onion, sliced*
1 large onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
1 pound firm, white fish, cut into large chunks (like Cod, Halibut or Flounder)
1 teaspoon tomato paste
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon ground cumin
2 teaspoons Cajun seasoning
1 ⅔ cups vegetable or vegetarian chicken broth
Salt and pepper to taste
rice to serve

* Click here to find out how to clean green onions.

Directions:

Heat oil in a large skillet over medium high heat, stir in the flour until dissolved, and keep stirring until it turns a rich reddish-brown colour. Add the garlic, onion, green onions, green pepper and celery. Sauté until the vegetables become transparent, about 5-10 minutes. Mix in the tomato paste, Worcestershire sauce, hot sauce, cumin and Cajun seasoning. Once combined, add the chunks of fish, being careful not to break up the fish too much. Cook for an additional 10 minutes. Add the broth into the vegetable-fish mixture, taste for salt and pepper, and then let simmer until thickened, about 35 minutes. Serve over rice.

Tzvoorach (Farmer’s Salad)

Farmer's SaladI personally LOVE this dish and make it quite often for myself. It keeps well in the fridge (as any dairy would), but tends to separate a bit the next day, so make sure you re-mix it before serving. The vegetables listed below are the “classics” but you can definitely switch them up, adding bell peppers or celery. I’ve even seen broccoli and cauliflower thrown in. I suggest keeping the onions though, and they really add a kick to the mix. This recipe will serve 5-6 as a main.

Ingredients:

1 bunch radishes, sliced
1 long English cucumber, diced
1 pint cherry tomatoes, halved
1 bunch green onions, thinly sliced*
½-1 tsp. salt (to taste)
LOTS of freshly ground pepper
8 oz dry pressed or creamed cottage cheese
½ cup sour cream

* Click here to learn how to properly check green onions.

Directions:

In a large bowl, mix together first the cottage cheese and sour cream, with the salt and pepper, so that it has a chance to blend and have the salt and pepper flavour the cheese. Then add each of the chopped vegetables, tossing between each batch to fully incorporate. I suggest adding the tomatoes last so that they don’t bruise and break up too much with repeated mixing. Taste for salt and pepper, and adjust as needed. Serve cold/room temperature.

Russian Beet and Potato Salad – Свекла и Картофельный салат

Beet and Potato SaladIngredients:

2 beets, peeled and diced
4 small potatoes, peeled and diced
2 small carrots, peeled and diced
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons white wine vinegar
salt to taste
3 green onions, chopped

Directions:

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, and place in a large bowl.

Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Salmon Teriyaki on Asian Salad

Salmon & Salad

Ingredients:

Salmon:
8 salmon fillets (2-3 oz. each)
1 bottle teriyaki or honey-garlic sauce (your favourite brand)
1 tablespoon sesame seeds

Salad:
2 packages of chicken flavoured Ramen noodles
1 head of cabbage, shredded (easiest to buy the pre-shredded Bodek cabbage)*
4 green onions, sliced (white and green parts)*
1 purple onion, sliced very thinly
½ cup slivered almonds, toasted
3 tablespoons vinegar
½ cup oil
2 tablespoons sugar
Salt and pepper to taste

Instructions:

Salmon:
Check over your fillets to make sure that no bones have been missed. Remove any if found. If you salmon fillet still has the skin, you can remove it or leave it on, it is just a personal preference. Preheat your oven to 350 degrees. Put your fillets in a baking dish, and pour about ¾ of the bottle of sauce over them. Bake for 15 to 20 minutes (about 10 minutes per inch of thickness of the fillet). Remove the fillets once cooked through, and allow to come to room temperature. They can be served at this point as is or chilled. When serving, sprinkle with some of the sesame seeds over the top of each fillet.

Salad:
In a large bowl, break up by hand the packages of Ramen noodles so that they are not one large clump. Sprinkle over the top the seasoning packets that came with the soups. I find it easiest to use a pre-shredded, pre-cleaned and inspected bag of Bodek cabbage for this recipe, but you can shred the cabbage yourself if you prefer. Add the remaining ingredients and let marinate in the fridge overnight if possible. This salad, if there is any left, always tastes better the second day. Plate a portion of salad on individual plates, and top with a piece of the salmon teriyaki.

* Click here to learn how to properly check cabbage and green onions.