Pareve Side Dish

Roasted Brussels Sprouts with Thyme

Brussels+Sprouts+with+Thyme.jpg

Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

  • 20 medium size brussels sprouts

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 400F.

  2. Line a baking sheet with aluminum foil.

  3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

  4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

  5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Versatile Couscous

Versatile Couscous.jpg

Makes 4-6 servings. 

In this dish the couscous is not steamed or cooked; it is hydrated with boiling water and combined with nutritious ingredients.

It pairs very well with most meat dishes and is particularly good with salmon. It even improves with time.

INGREDIENTS:

  • 1 cup couscous

  • 4 tablespoons dried currants

  • 1 teaspoon ground cumin

  • Kosher salt

  • Freshly ground black pepper

  • 5 tablespoons extra-virgin olive oil.

  • 1 cup boiling water

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2 cups loosely packed baby arugula (about 2 ounces) some stems discarded

  • 1/3 cup pignolia nuts, toasted

  • 1 tablespoon lime juice, approx

PREPARATION:

  1. In a large bowl place the couscous, currants, cumin, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil.  

  2. Pour 1 cup boiling water over the couscous. Cover with foil and let stand for 10 minutes.

  3. Fluff the couscous with a fork. 

  4. Add the parsley, arugula, 4 tablespoons oil, pignolia nuts and lime juice. Toss well and season to taste with lime juice salt and pepper.

 
 

Green Lentil Salad

Green Lentil Salad.jpg

Makes 4-6 servings.

There are many varieties of lentils but I like the French green variety. This salad is a good accompaniment to most fish, poultry, meat or you can eat it on its own.

INGREDIENTS:

  • 1 cup French Green lentils
  • 1 ¼ cups water
  • 3 tablespoons extra -virgin olive oil
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 4 scallions including green parts, thinly sliced
  • 1 cup loosely packed Italian parsley, coarsely chopped

PREPARATION:

  1. Place lentils and water in a small saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the lentils are tender (if the lentils are not ready and all the water is absorbed add 1-2 tablespoons of hot water and continue cooking).
  2. Transfer the lentils to a medium bowl. Toss with the oil, add all the remaining ingredients and combine.  
  3. Season to taste. I suggest you recheck the seasonings before serving.  
 
 

Farro with Vegetables

Farro with Vegetables.jpg

Makes 4-6 side dish servings.

Farro has a nutty, full bodied flavor and is a good source of vitamins and fiber. It complements most dishes.

INGREDIENTS:

  • ¾ cup pearled farro
  • 1 tablespoon unsalted margarine
  • ¾ cup low sodium vegetable broth
  • ½ teaspoon kosher salt

VEGETABLES:

  • 2 scallions, finely chopped
  • 1 small bell pepper, coarsely chopped
  • 2 small carrots, coarsely chopped
  • 2 small parsnips, coarsely chopped
  • ½ cup tightly packed flat leaf parsley, coarsely chopped

DRESSING:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Balsamic vinegar, approximately
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place farro, margarine, broth and salt in a small saucepan with a cover. Bring to a boil, over high heat. Reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed. Transfer to a bowl.
  2. Cut each vegetable into small pieces, except the scallions and pepper, and pulse in a food processor fitted with the steel blade until coarsely chopped. Add to the farro. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.
  3. Whisk the dressing ingredients and toss with the farro and the vegetables.
  4. Season to taste.
 
 

Roasted Carrots, Parsnips and Beets

Roasted Root Vegetables with Sage.jpg

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.
 
 

Creamed Spinach

Creamed Spinach.jpg

Makes 4 servings.

These days preparing spinach is quite easy – it comes prewashed and ready to go. I discovered that by adding coconut milk I can make a creamy, healthy, pareve spinach dish which I like to serve with fish.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 9 ounces of prewashed spinach, discard some of the dangling stems
  • ¼ cup coconut milk
  • ½ teaspoon nutmeg
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. In a wok, heat 1 tablespoon oil and add half of the spinach. Stir until wilted. Remove to a food processor fitted with the steel blade.
  2. Do the same with the next batch of spinach.
  3. Puree the spinach adding the coconut milk through the feed tube.
  4. Transfer to a skillet and season with nutmeg, salt and pepper. Serve warm.  
 
 

Braised Leeks

Braised Leeks.jpg

Makes 4 servings.

Leeks are relatives of onions, but sweeter with a firm bite. This vegetable compliments any dish, and it is so simple to prepare.

INGREDIENTS:

  • 4 leeks
  • 2 tablespoons extra-virgin olive oil
  • 10 sage leaves torn into small pieces
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Cut off and discard dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves.
  2. Cut the white and light green parts of the leeks into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.  Drain well.
  3. Heat the olive oil in a small saucepan until hot. Add the leeks and sage. Braise, covered, over low heat, stirring from time to time, for about 15 minutes, or until the leeks are almost soft.
  4. Season with salt and pepper.
 
 

Farro with Sesame Dressing and Vegetables

Farro with Sesame.jpg

Makes 4-6 servings.

This dish is a salad for all seasons since the ingredients are available throughout the year.

To make this dish more wholesome you can add firm tofu, cubed and sautéed or cheese of your choice.

INGREDIENTS:

  • ¾ cup pearled farro
  • ¾ cup vegetable broth
  • ½ teaspoon Kosher salt
  • 1 medium zucchini
  • 1 small bunch broccoli, about ¾ pounds
  • ¼ pound haricots verts, or string beans

SESAME DRESSING:

  • 2 tablespoons white sesame seeds
  • 1 garlic clove, finely chopped
  • 1/8 teaspoon powdered chili pepper, approx
  • 1 inch fresh ginger, peeled, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1-2 tablespoons whole grain mustard
  • 1-2 tablespoons honey
  • 2 tablespoons lemon juice, approx
  • 1 teaspoon Kosher salt, approx

PREPARATION:

  1. Place the farro, vegetable broth and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes, or until the farro is tender and the liquid is absorbed. Place in a large bowl and cool.
  2. Steam the zucchini for 1 minute, cube and cool. Add to the farro.
  3. Trim and discard the stem end of the beans and steam until almost tender, about 3 minutes and cool. Add to the farro.
  4. Separate the broccoli into small florets and steam until almost tender, about 3 minutes and cool. Add to the farro. 

TO MAKE THE DRESSING:

  1. Place the sesame seeds, garlic, chili and ginger in a small skillet. Stir to slightly toast; it will take about 3 minutes.
  2. Add the olive oil and warm together for another minute. Remove from the heat, add mustard and honey combining well.
  3. Add lemon juice and salt.
  4. Dress the salad with the dressing and adjust the seasoning with mustard, honey, lemon juice and salt.
 
 

Miso Roasted Baby Eggplants

Miso Roasted Baby Eggplants.jpg

Makes 4 servings.

These eggplants are well flavored, delicious and so easy to prepare.

INGREDIENTS:

  • 4 baby eggplants
  • Extra -virgin olive oil
  • Kosher salt
  • 4 tablespoons white miso paste
  • 4 tablespoons mirin
  • 1 tablespoon light brown sugar
  • 1-2 tablespoons sesame seeds for sprinkling
  • Chives, cut into long pieces, for garnish

PREPARATION:

  1. Preheat the oven to 400F.
  2. Line a baking sheet with foil and grease it with olive oil.
  3. Trim the eggplants at both ends. Peel close to the flesh, cut in half and cut deeps slits into the flesh. Sprinkle lightly with salt and let stand for 10 minutes.
  4. Squeeze each eggplant gently to remove moisture.  
  5. Combine the miso, mirin and sugar into a paste.  Place the eggplants on the baking sheet and spoon the paste over the eggplants.
  6. Bake for 20 minutes.  
  7. Sprinkle with sesame seeds and roast for another 20 minutes.  The eggplants should be soft and well browned.
  8. Garnish with chives.
 
 

Stir-Fry Spinach

Sauteed Spinach.jpg

Makes 2 servings.

This side dish is quick, easy and rich in iron. 
 

INGREDIENTS:

  • 1½ tablespoons extra-virgin olive oil
  • 2 cloves garlic, very finely chopped
  • 6 ounces spinach, not baby
  • ¼ teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat olive oil in a wok, add garlic and sauté over low heat for a minute. Add all the spinach, increase the heat to high, and add 2 tablespoons of hot water. Toss until the spinach is JUST wilted. 
  2. Season to taste with salt and pepper.
  3. When serving, use a slotted spoon or tongs to avoid the accumulated liquid.
 
 

Roasted Root Vegetables with Sage

Makes 8 servings.

I like to roast these vegetables at a low heat, to ensure that they cook evenly and keep their distinct flavor. This method allows the root vegetables to exude their natural sweetness. Sage leaves compliment these vegetables.

INGREDIENTS:

  • 1 small butternut squash, about 1 pound
  • 1 small celery root, about 1½ pounds
  • 2 carrots
  • 2 parsnips
  • 2 small red onions or 1 large one
  • 1/3 cup extra-virgin olive oil
  • 30 sage leaves
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 300 F
  2. Line 3 baking sheets with aluminum foil.
  3. Peel the butternut squash, remove the seeds, cut into quarters lengthwise and slice thinly in a food processor fitted with a medium slicing attachment. Transfer to a large bowl.
  4. Peel the celery root, quarter and slice as well. Add to the squash.
  5. Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
  6. Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
  7. Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
  8. Distribute on the baking sheet.  
  9. Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.  
  10. Distribute on the baking sheet as well.  
  11. Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.    
  12. The onions will be ready earlier than the other vegetables. The other vegetables should be soft.  
  13. Combine all the vegetables and season to taste.

 

 
 

Basmati Rice with Chickpeas and Herbs

Makes 6 servings.

Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.

I like mine not very perfumed. 

INGREDIENTS:

  • 1 cup Basmati light brown rice
  • 1 ¼ cups water
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt.
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon cumin, approx
  • ½ teaspoon curry powder, approx
  • ½ cup dried currants
  • 1 can 15.5 ounces chickpeas, drained
  • 1 cup loosely packed flat leaf parsley, coarsely chopped
  • 8 sprigs dill, snipped with scissors.
  • Kosher salt
  • Freshly ground black pepper. 

PREPARATION:

  1. In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
  2. In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
  3. Add the currants, chickpeas, parsley and dill. Season to taste. 
 
 

Simple Ratatouille

Makes 6 main course servings or 8 side dish servings.

This is not the classic ratatouille where each vegetable is sautéed separately and then all are combined. In this dish all the vegetables are cooked together to produce a wonderful healthy dish.

Topped with grated Mozzarella or crumbled feta, it can be a nutritious meal by itself. 

INGREDIENTS:

  • ½ cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 zucchini
  • 2 baby eggplants (about 1 pound together) (See Note)
  • 2 yellow squash
  • 1 red bell pepper
  • 3 plum tomatoes, peeled, cored, seeded, cubed (See Note)
  • ¾ cup tightly packed flat leaf parsley, coarsely chopped
  • ½ cup tightly packed basil leaves, torn to pieces
  • Kosher salt
  • Freshly ground black pepper
  • Grated Mozzarella, or crumbled feta, about 6 ounces

PREPARATION:

  1. In a large covered saucepan, heat ¼ cup olive oil. Add onion and garlic and sauté, over low heat until the onion is soft, about 6 minutes.
  2. Rinse the zucchini, pat dry, trim the ends and discard. Cut into small cubes. Do the same with the yellow squash. Peel the eggplant, cut into small cubes. Core the pepper, seed and cut into small cubes. 
  3. Add the rest of the oil into the saucepan. Add all the vegetables and toss until all the vegetables are coated. Bring to a boil, lower the heat, cover and cook over low heat for about 15-20 minutes, stirring from time to time until the vegetables are soft.
  4. Add parsley and basil. Season to taste.
  5. To serve top with the cheese of your choice, or serve as is. 

NOTES:

I prefer to use baby eggplants, because they have fewer seeds.

To skin tomatoes, drop them into boiling water. Return the water to a boil and drain.  Loosen the tomato skin and slip it off. After blanching the tomatoes, core them, cut them in half widthwise, and squeeze each half gently until the seeds pop out.  Some seeds will remain.

Basil leaves discolor if they are chopped. It is best to tear them to the desired size. 

Feta comes in many strengths, from mild, which I prefer, to strong.

 
 

Rice with Dried Fruits and Nuts

Makes 4-6 servings as a side dish.

This recipe is an adaptation of a Middle Eastern fragrant rice dish with a touch of sweet and sour taste. The rice pairs well with poultry and meat.  

INGREDIENTS

SPICES

  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 cup Jasmine white rice
  • 1generous cup water
  • 8 dried apricot halves, cut into thin strips
  • 1/3 cup dried cherries.
  • ½ cup pistachios, toasted
  • Zest of 1 lemon
  • Kosher salt

PREPARATION

  1. In a small dish, combine the spices and set aside.
  2. Heat 2 tablespoons olive oil in a medium saucepan with a cover. Add the onion and sauté covered, over low heat, until onion is soft, about 7 minutes.
  3. Add the spices and the rice. Stir until well coated.  Add the water, bring to a boil over high heat, lower the heat and simmer covered for 15- 20 minutes. The rice should be soft and the water absorbed (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
  4. In the meantime, in a small skillet heat the remaining 2 tablespoons oil, add the dried fruit and the nuts and sauté over very low heat for 2 minutes.
  5. When the rice is ready add the fruits, nuts, and lemon zest. Combine well and season to taste with salt.
 
 

Grated Sauteed Carrots

Makes 6-8-servings as a side dish.

I find that carrots have become a neglected vegetable, so I was determined to create a dish that looks good, tastes good and is easy to make.

INGREDIENTS

  • 1 pound carrots, 2 large ones
  • 3 tablespoon extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin
  • ½ cup loosely packed flat leaf parsley, coarsely chopped
  • 1 tablespoon Balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Peel the carrots, trim and discard the ends. Grate coarsely in a food processor fitted with a medium attachment.
  2. Heat the oil in a medium saucepan. Add the garlic and sauté, over low heat, for a minute.
  3. Add paprika, cumin and all the carrots.
  4. Cook over medium to low heat, covered for 10 minutes.
  5. Stir in parsley and season to taste with vinegar, salt and pepper.
 
 

Edamame, Black Rice, Tofu and Corn Salad

Makes 4- 6 servings as a first course, or side dish.

Makes 4 servings as a luncheon dish.

Chinese Black rice, also known as Emperor’s rice is gluten free, wheat free, and chewy with a nutty flavor which pairs very well with tofu, edamame, corn, raisins and a delicious honey–lime dressing. It is a vegetarian delight without too much fuss and is quite versatile. 

INGREDIENTS

  • ½ cup black rice( See Note)
  • ¾ cup water
  • 1 tablespoon unsalted margarine
  • ¼ tsp kosher salt
  • 7 ounces extra firm tofu
  • 1 cup shelled edamame, thawed, pat dried
  • 1 cup frozen corn, thawed, pat dried
  • ¼ cup currants, or raisins
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons honey
  • 3 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground black pepper

COOK THE RICE

  1. Bring rice, water, margarine and salt to a boil in a small saucepan with a cover. Lower the heat and simmer covered for about 30 minutes. The water should be absorbed and the grains soft (if the rice is not soft and the water is absorbed, add a tablespoon or two of hot water).
  2. Cool and transfer to a bowl.

PREPARATION

  1. Dry the tofu thoroughly, cut into small cubes and place in a bowl. Season well with salt and pepper. Add to the rice along with the edamame, corn, currants or raisins.
  2. In a small dish combine the olive oil, honey and lime juice. Toss with the rice and season to taste. Before serving adjust the seasoning once again.

NOTE:

I suggest that you do not cook the rice in an enameled lined saucepan-such as Creuset.  The enamel becomes discolored from the rice.

 
 

Cole Slaw

Makes 6-8 servings. 

I love coleslaw.  It’s delicious, nutritious, light and easy to prepare. In this recipe, the dressing is made with homemade mayonnaise, which is very light and I only use very little.  

INGREDIENTS

  • 1 cabbage, about 1½ pounds                                           
  • 2 scallions including green part, thinly sliced
  • ½ cup loosely packed flat leaf parsley, finely chopped
  • 3 tablespoons homemade mayonnaise
  • 3 tablespoon rice vinegar, approx
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Discard the tough outer cabbage leaves. Cut the cabbage in half, then into quarters and shred very thinly (See Note). Place in a large bowl, along with the scallions and the parsley.
  2. In a small bowl, mix the mayonnaise, rice vinegar, lemon juice, salt and pepper.  Toss the dressing with the cabbage and combine well. Let the coleslaw sit for a few minutes before adjusting the seasoning to taste.

NOTE:

I use a mandolin to shred the cabbage, as I find it much easier to handle than a knife.

Holding on to the core of the cabbage as you work also helps the process.

MAYONNAISE

  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 large egg, at room temperature
  • ¼ teaspoon powdered mustard
  • ½ teaspoon kosher salt
  • 1 tablespoon rice vinegar
  1. Combine the olive oil and vegetable oil in a measuring cup (the spout of the cup makes it easier to control the slow pouring).
  2. Place the egg, mustard and salt in a blender. Remove the plastic knob from the cover of the blender. Turn on the blender and after a second add the vinegar.
  3. Pour the oil in a very low slow stream. As the mixture begins to thicken, add the oil more quickly.
 
 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

  • 1 tablespoon unsalted margarine
  • ½ teaspoon kosher salt
  • 1 ¼ cups water
  • 1 cup red quinoa
  • 1 pound acorn squash
  • 1 tablespoon olive oil
  • ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
  2. Stir with a fork to fluff the grains.
  3. Preheat oven to 400F.
  4. Trim the squash ends and discard.
  5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
  6. Bake for 25-30 minutes, the squash should be al dente.
  7. Combine the squash with quinoa and parsley. Season to taste with salt.
 
 

French Lentils and Couscous

Makes 6-8 first course servings.

8-10 side dish servings.

This dish is highly nutritious and quick to prepare since the lentils do not require presoaking. The dried fruits and nuts give it extra flavor and texture.  

If you are serving this dish as a first course you may want to add some dressed greens. Whichever way you serve it I recommend eating it at room temperature or warm.

INGREDIENTS

  • 1 cup French green lentils
  • 4 tablespoons extra-virgin olive oil
  • 1 cup whole wheat Israeli couscous
  • 1 cup blanched sliced almonds, toasted
  • 10 dried apricots, thinly sliced
  • 1/3 cup currants or raisins
  • 4 tablespoons lime juice, approx
  • 15 full sprigs of dill, snipped with scissors (See note)
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Place lentils and 1 ¼ cups of water into a small saucepan. Bring to a boil over high heat. Lower the heat, and cook, covered, for about 30 minutes, or until the lentils are tender. (If the lentils are not ready and all of the water is absorbed add 1-2 tablespoons of hot water and continue cooking.)
  2. Transfer the lentils to a large bowl and toss with 2 tablespoons of olive oil.
  3. Rinse the same saucepan and bring 1 cup of water to a boil, sprinkle the couscous over the water, lower the heat and cook for about 7 minutes. The water should be absorbed.  Remove from the heat and let couscous stand, covered, for another 5 minutes. The couscous should be cooked. Fluff with a fork and combine with the lentils.  Add the remaining 2 tablespoons of oil, almonds, apricots, raisins/currants, dill, lime juice, salt and pepper.
  4. Season to taste.

NOTE:

Leftovers will require extra dill, which loses its flavor very quickly and extra seasoning which refrigeration will alter.

If you happen to have leftover dried fruits, they freeze very well.

 
 

Roasted Brussels Sprouts

Makes 4 servings.

Brussels sprouts are extremely nutritious and versatile. Even though they are available all year, they are at their best in the cold season.  This preparation is simple and quick but very delicious.

INGREDIENTS

  • 20 medium size Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F
  2. Line a baking sheet with aluminum foil.
  3. Trim the brown ends of the Brussels sprouts and discard the outer damaged leaves.
  4. Place on the baking sheet. Mix with the olive oil and season with salt and pepper.
  5. Roast for about 25 minutes or until tender.

NOTE:

If the Brussels sprouts are too large, you may want to cut them in half, or quarters.  If you prefer you can steam them as well and than sauté in olive oil.