Jeweled Quinoa Salad
Lauren Bakst

Quinoa is a grain like seed that originated in South America. It has a nutty flavor and makes a great substitute for rice or couscous. It is also an excellent source of protein, vitamins and minerals. It is a versatile seed that can be served on its own or mixed with fruits, vegetables and soups. My version is a delicious blend of Quinoa and vegetables delicately balanced with piquant and sweet flavors. It makes a beautiful side dish or meal on its own.

1 cup Quinoa
1 butternut, peeled and cubed into small squares
1/3 cup light brown sugar
2 onions chopped
1 red pepper chopped
1 handful fresh sage chopped
Olive oil for the sauté
½ cup chopped marinated sundried tomatoes
½ cup dried cranberries or raisins
1 cup toasted cashews or pecans (optional)
½ cup chopped scallions
1 tablespoon balsamic vinegar reduction
Salt and freshly ground black pepper

Toast Quinoa in pan until light golden brown. Rinse and cook in either water or broth, according to package directions. Fluff with fork when done. Place the cubed butternut onto a lined baking sheet and drizzle with olive oil, salt, pepper and brown sugar. Roast in a 350 degree oven for 40 minutes until soft and slightly caramelized. Sauté onions and red peppers in a little olive oil and when softened, add the sage leaves for a minute. Check for flavor and cool slightly. Combine this with the sundried tomatoes, scallions, cranberries, nuts and butternut. Gently toss with the Quinoa. Drizzle over the Balsamic reduction and season well. 

Roasted Vegetable Kugel
Lauren Bakst

This version of a traditional kugel is healthy, delicious and different. I use an assortment of green and orange vegetables to create a very pretty side dish.

1 Butternut, peeled and cubed
6 large Zucchini, sliced to ½ inch rounds
6 Carrots, peeled and sliced
3 Sweet Potatoes, peeled and cubed
6 Yellow Zucchini sliced
Extra Virgin Olive Oil (light olive oil if not Passover)
2 eggs
¼ cup flour or cake meal
½ cup rich’s whip
¼ cup brown sugar
Salt and pepper to taste
2 teaspoons dried herbs of your choice

Place all vegetables on parchment lined baking sheets. Drizzle with olive oil and sprinkle with herbs. Roast at375 degrees until vegetables start to caramelize and crisp around the edges (1/2 -3/4 hour). Pour the vegetables into a large mixing bowl, leaving 1/3 out. Mash lightly with a potato masher. Add the rest of the ingredients to the bowl and gently fold in. Check seasoning. Lastly, fold in remaining vegetables. Pour into a casserole dish and bake for 3/4 hour on 350 degrees. Garnish with fresh herbs.

Cucumber Dill Salad
By Lauren Bakst

2 English cucumbers cubed into tiny squares
2-4 cloves fresh garlic minced
¾ cup reduced fat or regular mayonnaise
2 tablespoons white vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons fresh dill or Italian Parsley chopped

Combine all ingredients except cucumbers. Lastly mix in the cucumbers. Make several hours or a day before serving to allow the flavors to blend.

Joanne’s  Passover Brownies
Lauren Bakst

My sister made these several years ago during a family Passover vacation in South Africa. They have now become a tradition in our family and I’m sure they will in your homes too. Serve with a scoop of ice cream, some berries or with cup of coffee. Indulge and enjoy!

1/3 cup cocoa
1 ½ teaspoons instant coffee
½ cup plus 2 tablespoons boiling water
2 oz dark chocolate finely chopped
4 tablespoons parev margarine, melted
½ cup plus 2 tablespoons  vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2 cups sugar
1 cup cake meal
¾ cup potato starch sifted
¾ teaspoon salt
6 oz bittersweet chocolate cut into ¼ inch chunks

Heat oven to 350 degrees and adjust racks to lowest level. Spray a 13 by 9 inch pan with non stick cooking spray. Whisk together cocoa, instant coffee and boiling water until smooth. Add 2 oz finely chopped chocolate and blend until it has melted. Whisk in margarine and oil. Add the eggs, yolks and vanilla and continue to whisk until smooth. Gradually add the sugar until fully incorporated. With a spatula, fold in the salt, cake meal and potato starch. Lastly, fold in chocolate chunks. Pour the batter into prepared pan and bake for 25 minutes. Cool on a rack for an hour. Slice into squares when cool.

Chocachino Ice cream
Lauren Bakst

Ice cream deserts are a popular and refreshing end to a large meal. This recipe is creamy and delicious, perfect for the finale of the Pesach Seder or any Shabbat dinner

2 cups rich’s whip plus 1 cup extra
6 eggs separated
¾ cup sugar plus ¼ cup extra
1 teaspoon vanilla
8 oz bittersweet cooking chocolate
1 ½ Tablespoons instant coffee diluted in 2 Tablespoons boiling water

Melt chocolate in microwave or a double boiler. Beat egg yolks with sugar until light and creamy. Whip Rich’s whip with vanilla until stiff and fold into yolk mixture. Slowly add melted chocolate and coffee and fold in. Beat egg whites until soft peaks form and fold into ice cream mixture. Pour into a glass bowl or individual serving bowls or shot glasses. Beat remaining rich’s whip with sugar until thick. Spread this over the Chocachino ice cream to give the effect of a frothy cappuccino. Freeze until served. Just before serving, sift a little cocoa or chocolate powder onto the desert or decorate with coffee beans. Enjoy!

Passover Breakfast Muesli
Lauren Bakst

South Africans have a particular love of granola. We serve it over yoghurt with fruit, and a drizzle of honey or simply as a snack to nosh on. This recipe combines the tastes of Passover with the delicious textures and flavors of wholesome nuts and dried fruits.  Keep it in an airtight container to last all 8 days.

1 box regular matzo broken into small pieces
1 cup slivered almonds
1 cup dessicated, unsweetened coconut
1 cup raw pecans pieces
1 cup raw cashews
1 cup dried apricots chopped
1 cup each, any other dried fruit of your choice, chopped eg: raisins, craisins, figs, apples
3/4 cup honey
1/3 cup vegetable oil
1 teaspoon vanilla (optional)
2 teaspoons orange zest (optional)

Preheat oven to 350 degrees. Gently heat the honey and oil. In a large bowl, mix together all the ingredients, except for the dried fruits. Toss in the honey and oil. Place mixture on 2 baking sheets lined with parchment paper. Spread evenly. Bake for 10 minutes, toss then bake for a further 10 minutes until golden and crisp. Remove the granola from the oven and toss in the chopped dried fruits. Cool on the sheets and store in an airtight container. Enjoy!

Tuna salad Indochine
Meryl Gallatin

Asian Salad Ingredients:
2lbs sushi grade tuna
1 can mandarin oranges or fresh blood orange pieces
1 mango peeled and sliced
seeds from 1 pomegranate ( all 613 of them)
4 scallions sliced in small pieces
1 cup petite ( french) green beans- steamed*
2 bags mixed salad greens

Recipe Directions :
Marinate tuna in Teriyaki sauce and grill- rare is better- so 2/3 mins on each side- slice thin and layer over colorful salad

Dressing:I cup olive oil,1/4 cup apple cider vinegar with a tsp of honey and a tsp of powdered ginger, tsp garlic salt added

This is one of my luncheon company favorites. You can add avocado, 3 sliced hard-boiled eggs, tomatoes, red onions... Serve with chilled white wine, iced-tea *check permissibility with your Synagogue

Susie Fishbein's Teriyaki Sauce:
4tsp beef consommé powder
1cup regular cola
1 minced garlic clove
2inch piece of freshly peeled and minced ginger
2 Tbs sugar or Splenda
1 Tbs honey
1 tsp potato starch dissolved in 1 Tbs water
1 Tbs sherry

Lemony Herb Roasted Chicken
Lauren Bakst

This dish is, by far, my favorite chicken dish. The meat just melts in your mouth and the combination of lemons, garlic and herbs is tantalizing. It is so simple to prepare and it is even great served cold.

2 whole chickens
2 teaspoons salt
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh parsley
2 tablespoons fresh sage
Juice of 1 lemon
6 cloves garlic
2 teaspoons dry mustard powder (omit on Passover)
1 teaspoon freshly ground black pepper
3-4 tablespoons olive oil
2 bay leaves

Place all ingredients except chicken and bay leaves in a food processor and blend to form a green paste. Crush the bay leaves and fold in. Clean and rinse the chickens well and rub the green paste inside and outside and under the skin of the chickens. Place in Ziploc bags and allow to marinade overnight. Preheat oven to 450 degrees. Split the chickens down the breastbone and place skin side up in roasting pan. Roast for 20 minutes and then turn down oven temperature to 300 degrees. Roast chickens for another 2 hours, basting often until crisp and a deep golden brown.

Spicy Salmon Gefilte Fish Cakes
By Lauren Bakst

In South Africa, Gefilte Fish is always homemade. One simply buys fresh fish and the fishmonger minces it together with carrots and onions while you wait. Then one has to make a broth from fish bones and roll the gefilte fish into balls and wait to make sure the right flavor and texture has been achieved. Since I have lived in the USA, I have found a shortcut for my gefilte fish that is as delicious and far easier. One can serve these with a horse radish sauce or a light cucumber dill salad. (If you prefer using fresh fish, you will need to mince 1.5 lb’s fish, whole carrots and sautéed onions and then add the other ingredients. This version is healthier but one needs the right equipment to make it.)

1 loaf frozen salmon gefilte fish (or regular)
1 egg
1 onion finely chopped
2 carrots finely grated
¾ cup or more breadcrumbs or matzo meal
½ teaspoon salt
Dash of white pepper
2 tablespoons sugar
1 small Jalapeno chili pepper seeded and finely chopped
Vegetable oil for frying

Sauté the onion in a little oil until softened and golden. Combine this with the other ingredients. Heat oil in a pan and drop teaspoons into the heated oil. Fry on a low temperature to prevent burning. The cakes cook fast, so be careful. Drain on paper towels or brown paper. These will freeze well. Serve at room temperature with a creamy horseradish sauce or cucumber dill salad.