Warm weather is here, so fire up your grill and test out these kosher recipes.
Nothing is more quintessentially a warm weather activity than preparing and eating your food outside. If you haven’t already, it’s time to fire up the grill and break out your warm-weather recipes.
Here are a few suggestions courtesy of “Jamie Geller With Joy of Kosher” and Joy of Kosher Magazine. The recipe for the Grilled Zucchini Roll Ups is courtesy of Philadelphia Cream Cheese.
Salad-Stuffed Grilled Portobellos
A really satisfying vegetarian option, grilling mushrooms only enhances their “meaty” texture and taste. Stuffing them with this light and filling chickpea salad makes it a meal in one.
6 Portobello mushroom caps, stemmed and gills removed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 cup shredded Romaine lettuce (about 1 small heart)
3 scallions, chopped
1⁄2 cup halved yellow cherry tomatoes
2 Tbsps. fresh chopped dill or 1 tsp. dried
1 Tbsp. balsamic vinegar
1⁄2 tsp. ground cumin
1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
1 1 lemon, juiced
2 Tbsps. extra virgin olive oil
Grill mushrooms over medium high heat about 8 to 10 minutes per side or until tender.
In a large bowl, combine beans, lettuce, scallions, tomatoes, dill, vinegar, cumin, salt, pepper and lemon juice. Toss to combine.
Divide salad between 6 grilled mushroom caps and drizzle with olive oil before serving.
Grilled Zucchini Roll Ups
These zucchini roll ups, courtesy of Philadelphia Cream Cheese, make an elegant main course perfect for an everyday or fancy lunch.
4 oz. cream cheese, softened
1 package (4 oz.) crumbled feta cheese
1 tsp. each chopped fresh basil and parsley
1⁄2 tsp. chopped fresh rosemary
2 large zucchini (11⁄2 lbs.)
1⁄4 cup Italian dressing
Heat the grill to medium-high heat.
Mix the cream cheese, feta and herbs until blended.
Trim the ends of zucchini and discard. Cut each zucchini into 4 lengthwise slices; place in medium bowl. Add dressing; toss to evenly coat.
Grill zucchini 5 minutes or until tender, turning after 3 minutes. Cool for 5 minutes. Spread each zucchini slice with about 2 tablespoons cream cheese mixture; roll up.
Serving Suggestions: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to cream cheese mixture before spreading onto grilled zucchini slices.
Grilled Herbed Veggie Sandwich
1⁄4 cup olive oil
1⁄4 cup yellow mustard
2 Tbsps. chopped fresh basil
3 cloves garlic, minced
1⁄2 small eggplant (about 3⁄4 lb.)
1 medium zucchini
1 large red onion
2 large ripe plum tomatoes
1 large red bell pepper
8 slices multigrain sandwich bread
Combine the oil, mustard, basil and garlic in a small bowl.
Cut eggplant and zucchini lengthwise into 1⁄4-inch thick slices. Cut onion and tomatoes crosswise into 1⁄2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
Place vegetables on oiled rack or vegetable basket.
Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
Layer vegetables on 4 slices of bread; cover with remaining 4 slices of bread.
Super Juicy Chicken
A simple, classic BBQ technique that yields a moist, flavorful chicken with a subtle flavor of mustard. Can be enjoyed all year.
3 lbs. chicken pieces
1⁄2 cup yellow mustard
2-3 Tbsps. BBQ rub of your choice*
Preheat grill or broiler to medium heat.
Coat the chicken with mustard and sprinkle the rub on all sides to taste. Grill over medium heat for 20 minutes till juices run clear or 160°F internal temperature.
* Try making your own BBQ rub: Mix salt, brown sugar, paprika, chipotle chili pepper, garlic powder, onion powder and cinnamon. Adjust seasonings to desired taste.
Serves 4 to 6.
Baby Shell Pasta Salad
With kalamata Olives, Roasted Fennel and Grilled Sweet Onion
1 lb. small pasta shells, uncooked
11⁄2 cups fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1⁄2-inch thick
2 tsps. olive or vegetable oil
1 cup plum tomatoes, diced
3⁄4 cup Kalamata olives, sliced
1⁄2 cup fresh assorted herb leaves, finely chopped (such as basil, dill or parsley)
2 garlic cloves, unpeeled
1⁄3 cup balsamic vinegar
1⁄3 cup olive oil or vegetable oil
2 Tbsps. barbecue sauce
2 Tbsps. lime juice
shredded Romano cheese
crushed red chili peppers
Prepare the pasta according to package directions; drain and rinse with cold water, set aside.
Preheat the oven to 375°. Toss the garlic for the dressing, fennel and onion with 2 teaspoons olive oil.
Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20 to 30 minutes. Set aside fennel and onion.
In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.
Dice onion, fennel and tomatoes and add to pasta.Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour.
To serve, sprinkle with Romano cheese and crushed red chili peppers.