Russian Carrot Salad – Салат из моркови

Carrot saladIngredients:

8 large carrots, shredded
4 cloves garlic, minced
½ cup finely chopped walnuts (or nut of choice)
½ to ¾ cup mayonnaise
2 tablespoons fresh dill*

Directions:

Stir together the carrots, garlic, walnuts, mayonnaise and dill until evenly blended. Keep refrigerated until ready to serve.

* Click here to learn how to check dill.

Original Style Green Goddess Dressing

Green Goddess DressingGreen goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.

Ingredients:

4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste

Directions:

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.

* Click here to learn how to properly clean fresh parsley, tarragon and chives.

Grilled Salmon Fillets with a Lemon, Dill and Garlic Sauce

Grilled Salmon with Garlic, Lemon Dill SauceThis recipe calls for using a grill. If you do not have one, or wish to not grill the fish altogether, you can prepare it either in the oven under the broiler for 5-10 minutes, depending on the thickness of your fillet, or you can pan sear it instead. This recipe makes 6 servings.

Ingredients:

6 (4 ounce) salmon fillets
salt and ground black pepper to taste
6 tablespoons olive oil, divided
¾ cup mayonnaise
3 tablespoons Dijon mustard
6 cloves garlic, minced
1 tablespoon and 1 ½ teaspoons lemon juice ᶲ
1 tablespoon and 1 ½ teaspoons finely grated lemon zest ᶲ
3 tablespoons chopped fresh dill *
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

Prepare the grill for high heat by lightly oiling the grill grate, either with some of the olive oil or with a non-stick cooking spray. Note: if you are using a spray, DO NOT spray over a lit grill. This is a good way to lose your eyebrows. Season the salmon fillets with salt and pepper and drizzle with 3 tablespoons of the olive oil. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes.

Meanwhile, while the salmon is cooking, in a small bowl, whisk together the mayonnaise, mustard, remaining olive oil, garlic, lemon juice and zest, dill, salt and pepper. Set the sauce aside until the salmon has finished cooking. When the salmon is done, place it on a serving plate and top with the prepared sauce. This dish can be served hot, cold or room temperature.

* To learn how to properly clean fresh dill, click here.
ᶲ For tips on zesting and juicing a lemon, click here.

Beets – סלקא

In Hebrew, the word for Beet is סלקא, is closely related to סלק —meaning to depart. So taking that in mind, we eat beets symbolically and say the following:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּסְתַּלְּקוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that our enemies, haters and those who wish evil upon us shall depart.

So with that wishful adieu, I give you two beet recipes to say “later haters!”

 

Beet & Rice Salad

Beet and Rice Salad

This recipe comes from a good friend, Esther Prisman. I find it easier if purchase the pre-cooked, already peeled beets now available on the market, and then using the food processor with the shredding blade to grate them.

Ingredients:

2 cups cooked rice, cooled
2 cups cooked beets, cooled and grated (around 3-4 whole beets)
3 tablespoons green onions, chopped

Dressing:

2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon salt
⅓ cup mayonnaise
Pepper to taste

Instructions:

Combine all dressing ingredients in a bowl, and mix thoroughly. Pour dressing over the rest of the ingredients and mix well. Cover and refrigerate, allowing to marinate. Serve at room temperature.

 

Roasted Beets

Tasty Roasted Beets

Quick tip, beet juice really stains, which is what makes it an excellent natural food colouring! However, if you don’t want your cutting board or fingers to turn bright pink, I suggest wearing gloves when chopping these raw beets and taping down a piece of wax paper over your cutting board. Just make sure you secure the paper well so that it doesn’t slip while you are cutting.

Ingredients:

4 beets, peeled and cut into ¾ -inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves (optional)
1 pinch sea salt, or to taste

Directions:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don’t touch. Sprinkle the beets with sea salt. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.