Cucumber Salad

• This recipe comes from The Art of Jewish Cooking by Jennie Grossinger.
• My mom used to make this salad most every summer. Momma often served it with fried fish. I believe she used white vinegar, so I wonder if she used a similar recipe from another cookbook.
• I changed a few things: switched the pepper to cayenne, and left out the scallions. The vinegar seems too strong to me; I might increase the water from 2 tablespoons to 3 next time. I used salad cucumbers, which were not waxed, so I did not peel them. I prefer the milder flavor of kosher salt for this recipe.
• Serves 4-6. 

Apple Sauce

Chunky pink applesauce

My father had a Jonathan apple tree in the backyard. (See below.) I remember sitting outside with my dad peeling apples with the juice running down our arms and the flies buzzing around. We would try to peel it in one continuous strip . . . just to say that we did!

We gave away bags and bags of apples, but we still had lots for us. Every fall, the whole family would pitch in and make applesauce. This went on for days . . . maybe weeks. My mom would can dozens of jars of applesauce. And, through the winter, we would eat it all! By the time I was in junior high school, I could peel and slice apples blindfolded.

I make applesauce different ways. Different apple varieties give different results. Sometimes I peel the apples, other times not. Sometimes I use only white sugar, other times I use brown, or a mix of the two, or honey or maple syrup. I've even made applesauce without cinnamon. See the Slicing Details below for tips on how to vary the texture (and color!) of your applesauce.

Applesauce can be eaten hot, lukewarm, or cold. It's great as a snack or as dessert. I love to pile hot steamed Macintosh apples over waffles and top them with a shake of cinnamon and a splash of maple syrup!

Escarole Salad with (Vegan) Italian Sausage

• I know I say it all the time but this recipe is simple and delicious – and it's vegan!
• I like to use homemade vinaigrette made with olive oil, balsamic vinegar, garlic, Dijon mustard, and marjoram (or basil or thyme).
• This salad tastes great with or without the olives.
• The Tofurky Italian Sausage is seasoned with basil and sun-dried tomatoes. The nutrient and ingredient info is here and a photo of the packaging here.

Peach Cake

• Roasted peaches and peach schnapps are the secret to this recipe. It's a way to get the peach flavor without drowning the batter in peach juice and ending up with a gummy mess.
• I started with a recipe from Cook's Illustrated. They used almond extract in the batter and topping. I used cinnamon and peach schnapps instead.
• I made a few other changes. They said to use light brown sugar but I only had dark brown. I forgot to add the vanilla, and the cake was fine so maybe that's an optional ingredient. I did not have vegetable oil spray and just used vegetable oil.
• The sliced peaches for the topping marinate in a yummy mix of peach juices and schnapps. Do not add those juices to the cake (the batter cannot support all that liquid). Drink it! It is divine!

Scrambled Egg with Snap Peas and Goat Cheese

• I love the fresh flavor and crunchy texture of chopped snap peas.
• This is more of an ingredient idea than a recipe, because everyone has their favorite way to make scrambled eggs. If you don't,  just search on YouTube.
• If you prefer to make plain scrambled eggs and serve the sugar snap peas on the side, I suggest doubling or tripling the amount of sugar snap peas. In fact, you could make a lot and save the leftovers for a snack!
• I rinse the mixing glass with water to keep the egg from sticking to the glass -- plus, the water keeps the egg tender.
• Fresh herbs are preferable, but I only had dried herbs. Try thyme, basil, or tarragon.
• This recipe is for one egg. If you add more eggs, you need more herbs but only a little more than what you'd use for one egg, so the herbs do not overpower the dish.

cooking oil or butter

½ cup chopped sugar snap peas (or less)

½ teaspoon fresh thyme, basil, or tarragon (or a pinch dried) (optional)
1 egg
pinch sea salt
pinch of black pepper
2 tablespoons goat cheese

• Rinse a glass with water. Do not dry it. Add the egg and beat it.
• Warm  a small skillet. Add cooking oil or butter. 
• Add the chopped sugar snap peas and thyme. Stir fry a few minutes.
• Be sure the pan is hot. If you use butter, it should be bubbling.
• Add the egg to the peas. Add the salt and black pepper.
• Use your favorite method to cook the egg.
• When the egg is almost done, remove it from the heat, add the goat cheese and stir.

Macedonian Black Bread

• I found this recipe in Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant. My niece and I made it together.
• We used espresso for the coffee because that's what I had in the house.
• I moved the salt to the middle of the recipe because it's easier to add before all the flours go into the bowl.
• Rye doughs are sticky, and can be a challenge for the novice baker, but don't let that scare you! You don't want to miss that complex flavor and moist texture. This recipe has a lot of liquid; it can hold up to the addition of a lot of white flour, during the kneading -- to keep it from sticking to your hands.
• Follow the recipe closely. It has 3 risings -- one more than usual.
• After we got all done, we noticed the "variation" at the bottom of the page and decided we will have to make this recipe again, sometime soon, and try out the sweet version!
• The recipe recommends eating with sweet butter, sharp cheese, or soup. We suggest mashed avocado.

Lhassi Pudding

• My niece and I created this vegan dessert. The plan was to come up with a sorbet but, it was so good we never did freeze it.
• It's important for the mango pulp to be nearly (or completely) thawed. Otherwise, it will become a frozen mass that locks up the food processor.
• Silken tofu is different from regular tofu. To learn more, click on the link below. We used a lite silken tofu to reduce fat and calories.
• While this can be eaten immediately, the nuts take on a nice texture after they sit on top of the pudding (in the fridge) for a few hours. In fact, they were so good, I've doubled the amount.
• If you use pisatchios for the topping, their green color will be more intense if you remove the brown papers before you chop them.
• This recipes makes 5-6 servings -- depending on the portion size.

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From: Minka’s Kitchen
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Green Apple and Onion Salad

Makes 4 servings (1 cup fruits and vegetables per person)

Minka Drinka

• I made it up years ago. It's simple, delicious, and refreshing. All it needs is a name. Any suggestions?
• The sweetness of the pineapple juice contrasts nicely with the bitterness of the tonic water.
• I suppose it could be made into an alcholic beverage by adding vodka; if you try it, let me know how it comes out.

Blueberry Buckle for 7x11 pan

• Double recipe is here.
• Blueberry Buckle is basically a coffeee cake with berries in it -- lots of them. This summer, I  increased the berries, again. I'm using 4 cups of berries instead of 3. With the additional berries, the pan is filled more but still plenty big. With 4 cups of berries, it may need a little more baking time. (Sorry. I forgot to keep track.)
• Also, the original version (from my friend Pat) had shortening, which I changed to vegetable oil.
• Blueberry Buckle is great served warm, but I also love it the second day when the cake begins to take up the moisture of the berries.

Batter and Berries
2 cups flour
2½ teaspoons baking powder
¾ teaspoon salt (I may have used less)
¼ cup canola oil
¾ cup sugar
1 egg
¾ cup milk
2 to 4 cups blueberries, rinsed (If you use 4 cups, see my note at the top.)

Topping
½ cup sugar
1/3 cup flour
½ teaspoon cinnamon
¼ cup butter, softened

• Preheat oven to 375°.
• Grease an 7" x 11" pan. I have also used an oval au gratin baking dish made by Le Creuset, however now that I increased the berries to 4 cups, I doubt it will fit in that pan.
• Mix the batter:
  • Sift/mix together all dry ingredients onto wax paper or into a small bowl.
  • Mix oil, sugar and egg. Cream well.
  • Add half the milk; mix well.
  • Add half the dry ingredients; mix well.
  • Add the rest of the milk; mix well.
  • Add the rest of the dry ingredients; mix well and then beat vigorously.
• Fold-in blueberries.
• Spread into greased pan.
• Mix topping ingredients either with your hands or two butter knives. Sprinkle topping over batter.
• Bake at 375° for 45-50 minutes or until pick comes out clean. (If you use 4 cups of berries, see my note at the top; it's going to take longer but I don't know how long.)
• Serve warm.

Spiced Lentils

• This is a great summer recipe -- it can be made in advance and served cold.
• Spiced lentils can be served as a side dish, a sandwich filler, or in a salad.
• I like the way the salt brings out the sweetness of the wine vinegar.
• I only use French lentils for this recipe, because they hold their shape and have a nice color. Some say they also have a different flavor.  I imagine you could use ordinary lentils for this recipe but you need to watch them closely so they do not become mushy. Read about lentils and see photos of different varieties here.

Blueberry Buckle -- Double Recipe for 9x13 pan

• Single recipe is here.
Aug 12, 2011: I just updated the recipe. More berries. No more shortening; all oil. It's bigger and will need more baking time now that I'm using 8 cups of berries instead of 6, but I can't tell you how many minutes it will need, because I lost track.
• Long ago, my friend Pat gave me this recipe. Over the years I increased the berries.

Millet Cauliflower Bake

This dish is versatile. In truth: because it tastes so good, I've found many ways to eat it. It can be served hot, warm, or chilled. It can be used as a side dish or a meatless entrée. In the summer, I like to serve it cold with a green salad. It's an easy lunch to bring to work. Sometimes I even have it for breakfast or brunch. This recipe has tons of cauliflower, a whole grain (millet), and it's low-fat.

Two final comments:

• Many other recipes combine millet and cauliflower but they use a lot less cauliflower, they have no eggs, and they are not baked. The latter two differences are what makes this side dish a potential entrée.
• Brown rice or quinoa can be substituted for the millet, but millet is my first choice because of it's flavor and texture.

Roasted Brussels Sprouts

Roasted Brussels sprouts can be eaten right from the oven, or as cold leftovers. They also taste great in an omelet.

Chopped (Eggless) Eggplant

Chopped Eggplant with Watercress

Like chopped liver, chopped eggplant can be served as an appetizer on greens, but it also makes a great sandwich -- espeically on rye bread with sliced tomato. It's also a great first course (served on lettuce) for a Passover seder.

Red Quinoa and Cranberry Salad

This recipe is a very loose adaptation of Wild Rice with Cranberries. I deleted the dried cranberries, and increased the walnuts and fresh cranberries.

In my grocery store, fresh cranberries are only available in the fall, so this is a true seasonal recipe -- a rarity in this day and age!

Polenta (Fool-Proof Polenta)

This recipe is fool-proof. No hassles. No lumps. Every time. Who ever said polenta was tricky?

Muffins

Whole Wheat Maple Walnut Muffins with Currants

I've been using this recipe since the 1970s. It's so versatile it could have 100 different names. The original name was Whole Wheat Muffins.

Kale with Garlic

Chopped kale -- not yet cooked.

If you like to sing and cook at the same time, listen to May Erlewine's Greens song. The lyrics are here. "I'm talkin' 'bout jubilation in a pan. It's mighty fine stuff!"

Green Noodles

 Note: Most of the green pasta is under the peas.

This has become my favorite comfort food.