Yesterday I got my first summer crop of CSA goodies. Strawberries! Baby lettuce! Thyme! Asparagus! (Okay, I hate asparagus so that’s not making me excited…but strawberries!)
Let your produce shine this Shabbat by making a harvest salad with a light lemon and olive oil dressing. For inspiration, go to one of my all-time favorite lists: Mark Bittman’s 101 Simple Salads for the Season. Come August, I recommend the peach and tomato salad. Highly nontraditional, but fabulous.
Another great way to add some freshness and crunch to your meal: cole slaw! And I’m not talking about your local deli‘s mayo-drenched cole slaw. (Full disclosure: it’s actually my recipe, over at Jewcy.)
When all else fails, Martha’s always got your back. At least that’s my motto. Her chicken with artichoke hearts is moist, flavorful, and takes advantage of the tail end of artichoke season–just leave off the feta!
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Nothing says summer like a sugar snap pea straight from the vine. If you can’t make that happen, you’ll want to go to the store to make this sugar snap and snow pea stir-fry. Appease your vegetarian guests with the protein from the cashews.
Heidi Swanson’s Blueberry-Lemon-Verbena pie sounds lovely and I love that she adds in some rye flour to the crust to make it a little nutty. If you are looking for a pareve recipe, just swap in some solid refined coconut oil instead of butter.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
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