The Jewish Home | MAY 19, 2022
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Introducing Food You Love: That Loves You Back, Rorie Weisberg of Full ‘N Free’s latest hit, published by ArtScroll. If you thought healthy food was weird, bland, or boring, think again. This cookbook transforms all your traditional favorites into nourishing, good-foryou, well-balanced dishes that you, your family, and
Dairy | Pareve option Yields 3 servings
Ingredients
□ 8 cups pre-checked arugula □ 1 (6-oz) box sliced portobello mushrooms □ 4 oz shiitake mushrooms □ 1½ Tbsp olive oil
Sunday morning breakfast
□ ½ tsp sea salt
melaveh malka. Plus, you’ll find actionable tips on shopping, menu planning, OctOber 29, 2015 | the Jewish Home
The flavor in this salad is even more spectacular and unique than the colors and presentation. Because it’s so special, I often serve it without the cheese as a side salad for Shabbos day lunch or even as an appetizer salad on Friday night, with the 4-minute fish cubes on top. This salad is another example of how to make a dairy salad into a macro meal.
your guests will love, from through Saturday night
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Rainbow Feta Salad
and food prep that make a healthy lifestyle more attainable than ever. Get a taste of Food You Love in these recipes that taste as delicious as they look. RecIPeS by RoRIe WeISbeRG
□ 2 medium watermelon radishes □ ¼-1/3 cup unsalted pistachio nuts □ 6 oz crumbled feta cheese (omit for pareve option) □ ¾-1 cup pomegranate seeds □ ¼-1/3 cup Lemon Dijon Mustard Dressing (see below), to taste
Preparation
Preheat oven to 425°F. Set out a baking sheet. Place sliced portobella mushrooms on prepared baking sheet. Toss with 1 tablespoon olive oil and ¼ teaspoon salt. Roast, uncovered, for about 20 minutes, or until mushrooms are crisp. Set aside. In a frying pan, heat ½ tablespoon oil. Add shiitake mushrooms; sprinkle with ¼ teaspoon salt. Sauté shiitake mush-
rooms until tender, 4-5 minutes Set aside. Using a mandolin, cut radishes into thin rounds. Place arugula into a large serving bowl. Add radishes, roasted and sautéed mushrooms, and crumbled feta. Top with pomegranate seeds. Toss with dressing, to taste.
Note
For a beautiful presentation, as pictured, place the radishes on a plate, then, in a large bowl, combine all the ingredients except cheese. Dress and toss the salad, place it over the radishes, and top with crumbled cheese.
Lemon Dijon Dressing Pareve Yields about 2 cups
Ingredients
□ 2 cloves garlic □ Juice of 1 lemon □ 2 Tbsp red wine vinegar □ 1 heaping Tbsp Dijon mustard □ 2 tsp sea salt □ pinch thyme □ 1 cup avocado oil □ ½ cup olive oil
