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P. 116
things that are good for you. Whatever TOMATO-PEPPER SALAD 1⁄4 tsp. pepper
fresh fruits and vegetables you can add This ends up as a delicious dip. If 1 c. onion, diced
into your diet – do! you’re already cooking, throw this on a 1 clove garlic, minced
back burner and let it cook for as long 1 red pepper, diced
1 T. oil as you can (up to 3 hours over low 11⁄2 c. water
2 onions, sliced heat). 2 T. lemon juice
1 T. caraway seeds 2 T. sugar
1⁄2 T. ground cumin 3 T. oil 2 T. paprika
1⁄2 T. ground coriander 20 tomatoes, chopped (I like plum 1 tsp. turmeric
4 zucchinis, cut into 1-inch cubes tomatoes) 11⁄2 T. tomato paste (Wegman’s sells this
1⁄2 T. garlic powder 10 cloves garlic, minced by the tube!)
1 tsp. salt 5 red peppers, chopped
2 T. white vinegar 5 green peppers, chopped Season the fish with salt and pepper.
1 tsp. harissa (optional) 5 onions, diced Heat the oil over medium heat in a fry-
ing pan that will accommodate all of
Heat a frying pan and add oil until hot. Heat a frying pan and add oil. Saute the fish in a single layer (or split the fish
Saute the onions with the caraway chopped tomatoes, garlic, and peppers into two pans). Add the onion and gar-
seeds, cumin, and coriander for 5 min- over medium heat until the juices from lic to the pan and saute for 1 minute.
utes. Add the zucchini and saute until the vegetables are boiling. Lower the Add the salmon fillets and saute for 4
soft. Cool, then put in a ziplock bag, flame to low and allow to simmer for as minutes on both sides (to give a little
removing the excess air. Chill and serve long as you can, up to several hours. color).
cold. Most of the juices will evaporate (about
75 percent). Add the red pepper, water, lemon
BEET SALAD juice, sugar, paprika, turmeric, and
Beets are naturally sweet and filled with Once the salad is cool, I recommend tomato paste. Bring to a boil. Reduce
vitamins and minerals (magnesium, put it in a ziplock bag and squeezing the heat to low.
phosphorus, vitamin C, iron, Vitamin out all the air. This helps the flavors
B6, and more)! blend, and stops the oxidation process. Simmer for about 7 minutes, until
the salmon is cooked through. Serve
5 beets, peeled and boiled in salt water, MOROCCAN SALMON with the sauce and red peppers.◆
sliced When I lived in Israel, I went to a fam-
2 onions, sliced in half moons ily who made this Moroccan salmon All these salads serve 8 as part of a
1 T. lemon juice every week. I loved it, and whenever I group of appetizers.
1 T. olive oil (this adds flavor) make this dish it brings me back to
1 tsp. salt their apartment. Can be served next to May the neshama of Simcha ben
1⁄4 tsp. ground pepper a salad or rice to soak up the juices. Itzhak Ber, a”h, have an aliya.
Mix all the ingredients and serve 2 T. oil Bracha Shor is the owner and execu-
chilled. 8 salmon fillets, skin removed tive chef of Sweet and Good Catering.
1 tsp. salt Her email is bshor@sweetandgoodca-
tering.com. Questions and comments
are welcome.
108 u www.wherewhatwhen.com u
fresh fruits and vegetables you can add This ends up as a delicious dip. If 1 c. onion, diced
into your diet – do! you’re already cooking, throw this on a 1 clove garlic, minced
back burner and let it cook for as long 1 red pepper, diced
1 T. oil as you can (up to 3 hours over low 11⁄2 c. water
2 onions, sliced heat). 2 T. lemon juice
1 T. caraway seeds 2 T. sugar
1⁄2 T. ground cumin 3 T. oil 2 T. paprika
1⁄2 T. ground coriander 20 tomatoes, chopped (I like plum 1 tsp. turmeric
4 zucchinis, cut into 1-inch cubes tomatoes) 11⁄2 T. tomato paste (Wegman’s sells this
1⁄2 T. garlic powder 10 cloves garlic, minced by the tube!)
1 tsp. salt 5 red peppers, chopped
2 T. white vinegar 5 green peppers, chopped Season the fish with salt and pepper.
1 tsp. harissa (optional) 5 onions, diced Heat the oil over medium heat in a fry-
ing pan that will accommodate all of
Heat a frying pan and add oil until hot. Heat a frying pan and add oil. Saute the fish in a single layer (or split the fish
Saute the onions with the caraway chopped tomatoes, garlic, and peppers into two pans). Add the onion and gar-
seeds, cumin, and coriander for 5 min- over medium heat until the juices from lic to the pan and saute for 1 minute.
utes. Add the zucchini and saute until the vegetables are boiling. Lower the Add the salmon fillets and saute for 4
soft. Cool, then put in a ziplock bag, flame to low and allow to simmer for as minutes on both sides (to give a little
removing the excess air. Chill and serve long as you can, up to several hours. color).
cold. Most of the juices will evaporate (about
75 percent). Add the red pepper, water, lemon
BEET SALAD juice, sugar, paprika, turmeric, and
Beets are naturally sweet and filled with Once the salad is cool, I recommend tomato paste. Bring to a boil. Reduce
vitamins and minerals (magnesium, put it in a ziplock bag and squeezing the heat to low.
phosphorus, vitamin C, iron, Vitamin out all the air. This helps the flavors
B6, and more)! blend, and stops the oxidation process. Simmer for about 7 minutes, until
the salmon is cooked through. Serve
5 beets, peeled and boiled in salt water, MOROCCAN SALMON with the sauce and red peppers.◆
sliced When I lived in Israel, I went to a fam-
2 onions, sliced in half moons ily who made this Moroccan salmon All these salads serve 8 as part of a
1 T. lemon juice every week. I loved it, and whenever I group of appetizers.
1 T. olive oil (this adds flavor) make this dish it brings me back to
1 tsp. salt their apartment. Can be served next to May the neshama of Simcha ben
1⁄4 tsp. ground pepper a salad or rice to soak up the juices. Itzhak Ber, a”h, have an aliya.
Mix all the ingredients and serve 2 T. oil Bracha Shor is the owner and execu-
chilled. 8 salmon fillets, skin removed tive chef of Sweet and Good Catering.
1 tsp. salt Her email is bshor@sweetandgoodca-
tering.com. Questions and comments
are welcome.
108 u www.wherewhatwhen.com u
