Pareve Entree

Spaghetti with Cherry Tomatoes and Olives

Spaghettie+with+Cherry+Tomatoes.jpg

Makes 6 first course servings.

Makes 4 main course servings.  

I have chosen to feature this dish because cherry tomatoes, which I roast, are fairly reliable in taste.  Roasting the cherry tomatoes intensifies their flavor, and to avoid the seeds and the skin, I puree it all in a Vitamix. The sauce becomes creamy and delicious.

I like to serve this pasta at room temperature or warm. The sauce freezes well.

INGREDIENTS:

  • 1 pound cherry tomatoes, rinsed

  • ¼ cup extra virgin olive oil.  

  • 3 garlic cloves, sliced

  • 1 small Vidalia onion, sliced

  • ¼ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

  • ¼ teaspoon crushed red pepper

  • ½ cup pitted Kalamata olives, halved

  • 1 cup tightly packed basil leaves, torn into small pieces 

  • 1 pound imported spaghetti

PREPARATION:

  1. Preheat the oven to 375F. 

  2. In an ovenproof glass or ceramic dish, combine the cherry tomatoes with the oil, garlic, onion, sugar, salt, pepper, and crushed red pepper.  Roast until tomato skins are slightly shriveled, about 40 minutes.   

  3. Puree all in a Vitamix until smooth. Place in a largebowl adding the olives and basil.  

  4. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir. Boil briskly, uncovered, for about 9 minutes. The pasta should be al dente since it will continue to cook in the hot sauce.

  5. Toss with the sauce and season to taste with salt and pepper.

 

Fish in a Coconut-Curry Broth

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Makes 4 servings.

I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.

INGREDIENTS:

  • 13.5-ounce can coconut milk
  • 1 cup vegetable broth
  • 2 medium carrots, peeled quartered, coarsely chopped (See Note)
  • 2 medium shallots, quartered, coarsely chopped
  • 4 garlic cloves, quartered coarsely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • ¼ teaspoon crushed red pepper
  • 1½ pounds halibut, or other firm whitefish
  • 1 teaspoon Kosher salt, approx
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx.

PREPARATION:

Rice:

  1. In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.  
  2. Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.  

Fish:

  1. Pat the fish dry with paper towels.
  2. Cut into 1-inch squares and place in a bowl.
  3. Season with salt and pepper.  
  4. Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.
  5. Season to taste with lime juice, salt and pepper.

Note:

I chop all the vegetables in a food processor. Be sure to quarter them first.  

 
 

Marinated Salmon

Makes 6 servings.                                                                                   

I am frequently on the lookout for easy, nutritious recipes for Shabbat that can be prepared ahead of time, and this fish recipe works well. Being also conscious of calories, I have eliminated any oil from the marinade because salmon is a hearty fish. This dish pairs very well with a number of dishes that are on my website, including Cucumber Salad, Potato Salad, Cole Slaw, Tabbouleh Salad, Celery Root and Carrot Salad.

INGREDIENTS:

  • 1 teaspoon extra-virgin olive oil
  • 6 center-cut skinless salmon filets, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper

DRESSING

  • ¼ cup seasoned rice vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Leaves from 6 thyme sprigs

PREPARATION:

  1. Preheat the oven to 250 F.
  2. Grease a glass or enamel-lined baking dish that can hold the filets in a single layer (15x9 inches) with 1 teaspoon oil.
  3. Pat the filets dry with a paper towel and season lightly on both sides with salt and pepper. Place in the dish (where the skin would have been facing down) and bake, uncovered, for 30 minutes. The fish will still be rare.
  4. Remove the baking dish from the oven, cover with foil (the fish will continue cooking).
  5. Let cool completely.
  6. In a small bowl, whisk the vinegar, mustard, salt, and pepper. Pour over the fish and sprinkle with thyme.
  7. Cover the dish with wax paper, then foil, and refrigerate without turning.
  8. You can keep the fish refrigerated up to 3 to 4 days.
  9. Serve at room temperature.
 
 

Broiled Arctic Char

Makes 2 servings.

Arctic char has a delicate texture, a mild flavor and it is a nice substitute for salmon.

You can serve it with any vegetable, but I like to pair it with stir fried sliced baby bok choy and edamame. 

INGREDIENTS:

  • 2 center cut Arctic char fillets, about 6 ounces each

MARINADE

  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Pat the fillets dry with paper towels and place in a non–reactive dish.
  2. Combine marinade ingredients. Pour over the fish and coat well. Cover with cling wrap, and refrigerate for a couple of hours, turning once.
  3. Bring fish back to room temperature.
  4. Preheat the broiler.
  5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the fish skin side up, pour over the marinade and broil 6 inches from the heat source for about 7 minutes.
  6. The fish will turn opaque and will continue cooking after it is removed from the heat.
  7. Serve the fish with the accumulated juices.

NOTE:

I recommend not broiling the fish very close to the heat source because the honey may char the top.

 
 

Ziti with Cauliflower

Makes 6 first course servings.

Makes 4 main-course servings.

Since the main ingredient of this dish is available year-round, this recipe is one of my tried-and true standbys.  I serve it warm or at room temperature depending on the season.

INGREDIENTS

  • 1 medium head cauliflower (about 2 pounds)

  • ¼ cup extra-virgin olive oil

  • 3 garlic cloves very finely chopped

  • ¼ teaspoon crushed red pepper

  • ½ cup pine nuts

  • Grated rind of 1 lemon

  • 3-4 tablespoons lemon juice

  • ¼ cup loosely packed oregano leaves

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound imported ziti

PREPARATION

  1. Separate the cauliflower into very small florets and steam until al dente, about 3 minutes.

  2. Heat 1 tablespoon oil in a wok, add the garlic, crushed red pepper and pine nuts. Sauté over low heat for a minute.

  3. Remove to a plate.

  4. Heat the rest of the oil in the wok. Add the steamed cauliflower and sauté over high heat, stirring frequently until the cauliflower is beginning to brown, about 3 minutes.

  5. Lower the heat and add the sautéed garlic mixture, lemon zest, lemon juice, oregano leaves, salt and pepper.

  6. Bring 5 quarts of water in a large pot to a rolling boil. Add 2 tablespoons salt and all of the ziti. Stir and boil briskly, uncovered for about 6 minutes, until the pasta is al dente.

  7. Drain well in a colander and combine with the cauliflower.

  8. Season to taste with crushed red pepper lemon juice, salt and pepper.

 
 

Whole Wheat Spaghetti with Tuna

Makes 4 servings as a main course, 6 servings as a first course.

This dish is extremely convenient to put together at the last-minute because all of the ingredients are generally in everyone’s pantry.  Except for boiling the pasta, there is no cooking required.  A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.  

INGREDIENTS

  • 1 pound imported whole wheat spaghetti

SAUCE

  • 3 garlic cloves
  • 12 ounce can tuna packed in water, drained, separated into chunks
  • 4 tablespoons extra-virgin olive oil
  • Grated zest of 1 lemon
  • 4 tablespoons fresh lemon juice, approx
  • 1 cup tightly packed flat leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Coarsely chop the garlic cloves on a cutting board. Sprinkle over with 1 teaspoon kosher salt and using the blade of a knife crush them into a paste. Place in a large bowl adding tuna, olive oil, lemon zest, lemon juice and parsley.  
  2. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered for 7-8 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  3. Season to taste with lemon juice, salt and pepper. Serve at room temperature.

NOTE:

Leftover pasta will require extra seasoning. The lemon juice gets absorbed very quickly into the pasta.

 
 

Broiled Branzino

Makes 2 servings.

Branzino, also known as European sea bass, is a delicate fish, which takes no time to prepare and to broil.  Any vegetable would complement this fish including broiled asparagus, sautéed spinach, or roasted Brussels sprouts.

INGREDIENTS

  • Extra virgin olive oil
  • 2 Branzino fillets with skin on, about 6 ounces each
  • 2 tablespoons lemon juice,
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon capers

PREPARATION

  1. Preheat the broiler.  Cover the whole broiler pan with foil.  Make a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan and grease it lightly with olive oil.
  2. Pat fish dry with paper towels.
  3. Place the fish in the basket, skin side up. Season with lemon juice, salt and pepper on both sides.  Place the butter and the capers on top.
  4. Broil the fillets as close as possible to the heat source for about 4 minutes.  Do not turn.  The top will be brown and the inside of the fish will be opaque.

To serve place the fish skin side up and drizzle with the accumulated juices.