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. 

Spicy Toasted Squash Seeds

• Toasted squash seeds make a nice snack or a topping for soup or salad.
• Any variety of winter squash seeds can be used for this recipe. I chose butternut squash. One large butternut squash has about ½ cup seeds.

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.

Green Apple and Onion Salad

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

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.

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!

Wild Rice and Cranberry Salad

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!