Kosher Food and Drink

This article was originally written for The Jewish Link Summer Food & Wine Guide.

Come summer, the mood shifts to fresh flavors, garden produce, and outdoor cooking. As the world grows smaller and cultures intertwine, we are introduced to a multitude of flavor profiles, unfamiliar aromas, and fresh tastes. When an abundance of fresh vegetables and herbs are seasonal, it is time to harness their potential for dynamic, creative dishes sure to wow your friends and family.

Za’atar Chickpea, Hearts of Palm & Butter Bean Summer Salad

• 2 cans (15.5oz cans) chickpeas, drained and rinsed
• 1 can Lieber’s (or similar) cut Hearts of Palm
• 1 can baby lima beans (butter beans)
• ¼ red onion, thinly sliced
• 1 lemon, zested and then squeezed
• 1 cup kalamata olives (or pitted Castelvetrano olives, or both!), roughly chopped
• ½ cup minced parsley
• ½ cup minced mint
• ¼ cup EVOO
• 2 garlic cloves, minced
• 1 tbsp. za’atar
• 1 tsp. sumac
• 1 tsp. sweet paprika
• 1 tsp. cumin powder
• 1 tsp. kosher salt
• 1 tsp. Dijon mustard

Instructions:

1. Drain and rinse the chickpeas and beans, roughly chop olives, finely mince the herbs, and finely slice red onion. Drain hearts of palm. Add all to the bowl.
2. Sauté garlic in olive oil on medium heat until lightly brown. Remove from heat and immediately add all aromatic spices.
3. When oil cools slightly, add salt and Dijon and stir.
4. Zest lemon over bowl then squeeze about 3 to 4 tsp. of fresh lemon juice into bowl.
5. Pour dressing over bowl, toss well, and serve.

Wine Pairing: Dalton, Fumé Blanc, 2024 (serve chilled)

Sabich Bowl Over Red Quinoa with Cilantro Lime Dressing

Ingredients:

Salad:

• ¼ cup EVOO
• 1 tbsp. dried thyme
• 1 tsp. sea salt
• 2 cloves garlic, minced (fresh or jarred)
• 1 eggplant
• ¼ green cabbage, shredded
• ¼ red cabbage, shredded
• 1 cup mini tomatoes, cut
• 2 Persian cucumbers, sliced
• ¼ cup fresh parsley leaves, finely chopped
• Juice of 1 lemon
• 4 eggs

Quinoa:

• 1 cup red quinoa
• 1 ¾ cup water (or broth of your choice)
• 1 tbsp. olive oil
• ½ tsp. kosher salt (if not using broth)

Dressing:

• 1 cup fresh cilantro using primarily leaves only
• 1 garlic clove
• Juice of 3 fresh limes
• 1 tbsp. honey or agave nectar
• 1 tsp. Dijon
• ½ tsp. ground cumin
• ½ tsp. sea salt
• 1 jalapeno, seeds removed (optional)
• ½ cup EVOO

Instructions:

1. Combine olive oil, dried thyme, sea salt, minced garlic, and whisk in a large bowl.
2. Wash eggplant and cut into one-inch cubes. Add to bowl.
3. Shred cabbage and add to bowl. Mix contents.
4. Roast eggplant and cabbage until eggplant is tender, about 30 minutes.
5. Cook your quinoa. Rinse one cup of quinoa thoroughly in a fine mesh strainer.
6. Bring 1 ¾ cup water, oil, and salt to a boil (or broth if you choose). Add quinoa. Return to a boil then reduce heat, cover, and maintain simmer for about 12-15 minutes until liquid is absorbed. Allow to cool.
7. In the same bowl used for the eggplant, add cut tomatoes, cucumbers, parsley, and about 1 tbsp. lemon juice. Mix well.
8. Make the dressing by adding all ingredients but EVOO to the food processor. Begin processing and add EVOO until smooth.
9. Bring a medium saucepan to a rapid boil. Gently add eggs and set timer for 7 ½ minutes. During the boil, prepare an ice bath. At precisely 7 ½ minutes, remove the eggs and place into ice bath. Carefully crack trying to keep eggs unblemished. Slice in half the long way.
10. Prepare your bowls by spreading out a base of quinoa, adding your salad, then your eggplant/cabbage, and eggs, topping with dressing.

Wine Pairing: J. De Villebois, Sancerre, White, 2023 (serve chilled)

Whole Roasted Red Snapper with Lemon, Garlic & Herbs de Provence

Ingredients:

• Whole Red Snapper, scaled
• 1 lemon
• 5 garlic cloves, peeled and halved
• 2 tbsp. herbs de Provence
• 1 tsp. sea salt
• ¼ tsp. ground black pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. cayenne powder
• 2 tbsp. olive oil
• 6-8 sprigs parsley, destemmed, and roughly chopped

Instructions:

1. Using roast function, preheat oven to 400ºF.
2. Line a baking sheet with parchment paper and set aside.
3. In a small bowl, combine salt, pepper, garlic powder, onion powder, and cayenne.
4. Pat the snapper dry on each side.
5. Make 3 or 4 diagonal slits on each side of the fish between the head and tail.
6. Drizzle olive oil on each side of the fish.
7. Season the entire fish, including the cavity and slits, with the seasoning mix.
8. Slice lemon into thin slices.
9. Peel garlic and slice thin slivers.
10. Stuff the diagonal slits with garlic.
11. Stuff the cavity with lemon slices, parsley, and remaining garlic cloves.
12. Use any remaining lemon slices around the fish.
13. Use remaining olive oil and sprinkle with Herbs de Provence.
14. Roast on middle rack approximately 30-35 minutes until internal temperature of 140- 145ºF.

Wine Pairing: Solar das Bouças, Alvarinho, 2022 (serve slightly chilled)