Subscribe To our E-Newsletter
As Fast Day Approaches, Think Lofty -- and Light
We've had the big holiday meat meal, with the rich brisket, simmering chickens and heavy vegetable-laden sides.
Now, we're headed toward fast day, with meals before and after that should reflect the fact that our bodies will be more sensitive to the amount and type of food that goes into them.
These recipes feature pareve and dairy dishes that are quick to prepare and easy to digest.
They also represent the comfort-type food guests seem to savor at the break-the-fast table.
This is a lovely, simple-to-prepare soup to start a warm-weather meal.
1 large cantaloupe
6 mint leaves (optional)
1 cup watermelon balls or cubes
1 cup honeydew balls or cubes
1 cup blueberries or sliced strawberries (optional)
1 cup diced peaches or diced mangoes (optional)
Cut the cantaloupe in half and remove the seeds.
Scoop the flesh and any juice into a blender.
Add mint leaves, if desired. Process until puréed. Set aside.
Combine the other fruits in a large serving bowl.
Pour the purée over the fruit. Can be served at once or chilled.
Serves 6 to 8.
Smoked Salmon and Eggs
I like to use a salty lox in this egg "soufflé."
vegetable oil for frying
1 slice of lox, cut into strips
2 whole eggs, plus the white of 1 egg, beaten
pepper to taste
Heat the oil in a small skillet.
Add strips of lox and sauté until they become opaque.
Add pepper to the eggs and beat gently with a whisk.
Add the eggs to the skillet and cook, without stirring, over low heat until the top begins to set.
Carefully turn the eggs and cook until cooked through.
This makes a light dinner, prepared with ingredients that are usually at hand.
1 medium onion, peeled and sliced as thin as possible
3 Tbsps. olive oil (divided)
1 clove garlic, peeled and crushed
4 eggs, lightly beaten
1/2 to 3/4 teaspoon salt (or to taste)
1/8 tsp. pepper
1 tsp. dried basil
2 Tbsps. grated Parmesan cheese
In a heavy 9- to 10-inch skillet, sauté the onion in half the oil over medium heat for 5 to 8 minutes, until limp but not brown.
Add the garlic and stir-fry for 1 minute.
Remove the onion and garlic from the skillet, and add to the eggs. Then, add the seasonings and cheese to the eggs, and mix.
Add the remaining oil to the skillet and heat.
Add the egg mixture and cook, without stirring, for 3 to 5 minutes until bottom is browned and the top has just set.
Cut into quarters and carefully turn to brown the other side for another 3 to 5 minutes, or until cooked through.
Serves 2 to 4.
Recipes courtesy of Kosher for Everybody by Trudy Garfunkel.