Gourmet Kosher Cooking

Israeli Couscous with Orange, Dried Cranberries and Toasted Nuts

Serves 6 1 tablespoon extra-virgin olive oil 1 tablespoon fresh orange juice 1/2 teaspoon finely grated orange zest Kosher salt and freshly ground black pepper, to taste 1 tablespoon coconut oil or canola oil 1 cup Israeli or pearl couscous 1 1/3 cups pareve chicken broth, chicken broth or vegetable broth 1/4 cup dried cranberries or craisins 1/4 cup coarsely chopped toasted almonds 1/4 cup sliced scallions 3 tablespoons finely chopped fresh mint In a medium bowl, whisk the oil, juice, zest, 1/4 teaspoon salt, and a good pinch of pepper. Melt the coconut oil in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 ...

Endive and Persimmon Salad with Toasted Nuts and Dijon Vinaigrette

Serves 6 1/2 cup hazelnuts, toasted, chopped (or other toasted nut) 1 pound Belgian endives, cut crosswise into 1-inch pieces 1 pound radicchio or other mesclun, torn 1 pear—quartered, cored and cut into 1/2-inch cubes 1 persimmon, cut into 1/2-inch cubes (if not available or in season, use mango) 2 cups baby arugula 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup canola oil 1/4 cup walnut oil, avocado oil or hazelnut oil (or use canola oil and olive oil in equal parts, 2 tablespoons each) Salt and freshly ground pepper In a large bowl, toss the endives, radicchio, pear, persimmon and arugula. ...

Shaved Cucumber Salad

Serves 6 1/4 cup rice vinegar 2 tablespoons seeded and minced jalapeno or red spicy pepper, like a Fresno chile or a red jalapeno 4 teaspoons granulated sugar 4 medium cucumbers, trimmed and peeled In a medium bowl, combine the vinegar, jalapeno, and sugar. With a vegetable peeler, shave the cucumbers into the bowl in long, wide strips. Toss and let sit briefly before serving.

Szechwan Broccoli

Recipe is from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends, by Rebecca Katz. 2 bunches broccoli ½ teaspoon sea salt 2 tablespoons brown rice vinegar 2 tablespoons tamari 1 tablespoon mirin ½ teaspoon toasted sesame oil 1 teaspoon maple syrup 2 teaspoons sesame oil Pinch of red pepper flakes or cayenne 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 scallions, both green and white parts, minced Remove the florets from the broccoli. Peel the broccoli stems with a vegetable peeler until smooth. Slice the stems into bite-size pieces. Bring a large pot of water to a boil. Add the salt. Add the broccoli and blanch for ...