Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette

Original recipe by food and wine magazine, adapted by GKC
Serves 6 to 8

For the vinaigrette
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
1 tablespoons finely chopped shallot
1 teaspoon garlic, mashed to a paste
2 tablespoons white miso
1/2 cup plus 2 tablespoons canola or grapeseed oil
1/2 teaspoon Asian hot sauce, such as Sriracha (optional)

For the salad
1 lb. trimmed medium beets
Kosher salt and freshly ground black pepper
8 oz. arugula or mixed baby greens (8 packed cups)
2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
1/2 cup walnuts, toasted and chopped

2 tablespoons chopped fresh dill

Make the dressing
In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
Make the salad
In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.
Make Ahead Tips
The dressing will keep for 1 week, refrigerated.

Steak Salad with Horseradish Dressing

Serves 6

Horseradish Dressing
½ cup Tofutti sour cream
3 tablespoon prepared white or red horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper

Steak Salad
2 tablespoon olive oil, divided
1 1-lb. grilling steak, hangar steak, or skirt steak
Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, thinly sliced
½ English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing: Whisk Tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the steak: Heat 1 tablespoon oil in large skillet, oer medium high heat .Season steak with salt and pepper. Cook for 5 – 8 minutes or until desired doneness. Let steak rest 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, and lettuce.

Sweet French Salad

Serves 4-6

4 ounces cherry tomatoes
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon fresh orange juice
Kosher salt

4 slices of pastrami (4 ounces ), cut into 1-inch dice or strips or imitation bacon
6 cups romaine lettuce leaves
½ cup cherry tomatoes
¼ cup sliced red onion

For the dressing: Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.

For the salad: In a small skillet, cook the pastrami or imitation bacon over moderate heat until browned, 5 to 7 minutes. Transfer to paper towels to drain.

Place lettuce, pastrami, cherry tomatoes and onion in a salad bowl. Toss with dressing and serve immediately.

MAKE AHEAD The dressing can be refrigerated for 3 days.

Fennel and Carrot Soup

Original recipe by, adapted by GKC
Serves 6

6 tablespoons margarine, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup Tofutti sour cream
1 tablespoon pure maple syrup

Heat 4 tablespoons margarine in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Heat remaining 2 tablespoons margarine in a small saucepan over medium. Add chestnuts and cook, stirring often, until it is browned and chestnuts are toasted, about 4 minutes.
Mix Tofutti sour cream and maple syrup in a small bowl.

Serve soup topped with maple cream and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.

Gearing Up for Baking Season

Toward the end of summer, I clean out the freezer and start anew with baking. I like to stock up on a few cookies, morning cakes, challahs, and anything I can use over Yom Tov. I also like to take stock in my kitchen equipment and replenish or add a few new items.

Here are a few things that I’m adding to my baking equipment collection.
Double-ball whisk: Awesome for whipping cream or egg whites in half the time of a regular whisk. I use it or emulsifying vinaigrettes. Get one for Passover too. for $8.99

These mini scoops are perfect for cookie dough and cupcake making. Of yeah, and of course, for ice cream too. And meatballs, matzo balls, and cobblers. Sizes available, 1 tablespoon to 3 tablespoons, $18 - $22
Made by Kuhn Rikon, at

What’s With All the Coconut Oil?


If you’re a close reader of food magazines or healthy food blogs, you may have noticed that coconut oil is showing up in more and more recipes and articles. Years ago, you may remember that coconut oil was vilified, so what’s going on?

For starters, the coconut oil that caused an outcry, way back in the 1990’s was highly processed and full of bad for you trans fats. Today’s unrefined (or virgin) coconut oil does not contain trans fats and is even being studied for its positive role in everything from thyroid function and weight loss to diabetes and Alzheimer’s disease. And though it’s very high in saturated fat, its composition is different from the saturated fats in animal products and may actually improve HDL or “good” cholesterol.

While the jury is still out on health claims and long term benefits, everything I have read and tested leads me to believe that pure (not hydrogenated) coconut oil in moderation is fine for a few reasons: It’s delicious. I love it for its savory yet sweet, slightly nutty flavor. It’s amazing in curry dishes, stir-fry dishes, roasting vegetables, frying, and even baking. And you should use LESS than the equivalent other fat, i.e. oil or margarine, because when melted it has a greasier result than the other fats. I love it with sautéed carrots in a cast iron pan, tossed with sweet potatoes and roasted with spices, and especially in lots of cookie recipes. Finally, coconut oil is amazing as a moisturizer. I often find that my teenage girls take it from the pantry and use it in their showers.

Check out these recipes but try to use it in your favorite recipes too. And let me know your favorites. Coconut oil is available nationwide with kosher certification in most national markets.

Roasted Sweet Potatoes with Coconut Oil
Coconut Oil Chocolate Chip Cookies
Peach Mango Coconut Oil Poundcake
Healthy Butterfinger Bars

Healthy Butterfingers Bars


Makes 12-16 bars
Orignal recipe by, adapted by GKC
1/4 cup agave (honey or maple syrup)
1 tablespoon molasses
3 ½ tablespoons sugar
1 cup peanut butter (crunchy or creamy) (Almond or cashew butter will work; the flavor just won’t be as close to that of the popular candy bar.)
1 ½ cups bran flakes (or cornflakes or another flake cereal)
1/8 teaspoon salt
2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and liquid sweetener, like agave, to taste

Combine agave, molasses and sugar, in a small saucepan, and bring to a boil over medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated.
Press into a greased 8×8 pan and freeze until completely hardened.
For the topping: Melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer. (Cut into bars while only somewhat frozen.

Peach Mango Coconut Oil Poundcake

Original recipe from Adapted by GKC
Serves 8 – 10
Super moist and summery.

2 large eggs

1/2 cup melted coconut oil(canola or vegetable may be substituted)

1/3 cup Tofutti sour cream (dairy version use sour cream or Greek yogurt)

3/4 cup packed light brown sugar
1 tablespoon vanilla extract

2 cups mashed ripe bananas (about 4 med/large very ripe bananas)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt
1 1/2 cups diced peaches/mangoes (You can use frozen fruit, thawed and drained, and any combination you choose. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)

2 tablespoons all-purpose flour, for tossing peaches/mangoes

Preheat oven to 350°F. Spray two 8x4-inch loaf pans with non-stick cooking spray, or grease and flour the pans; set aside.

In a large bowl, mix the eggs, coconut oil, Tofutti sour cream, brown sugar, vanilla, until smooth. Add bananas and stir. Add 2 cups flour, baking powder, baking soda, salt, and stir gently until just combined; don't overmix.

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat. Fold peaches and mangos into batter; don't overmix.

Pour batter into prepared pans, smoothing the tops lightly with a spatula.

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving..

Coconut Oil Chocolate Chip Cookies

Makes 1 dozen cookies, can be doubled
Recipe by

3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)

3/4 cup packed light brown sugar
1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (3.5-ounce) packet instant vanilla pudding mix (not sugar-free and not 'cook & serve'), no substitutions

1 teaspoon baking soda

1/4 teaspoon salt, optional
2 cups semi-sweet chocolate chips

In a mixer, combine the coconut oil, sugars, egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Scrape down the bowl and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Fold in the chocolate chips, until just combined. Mixture will look shaggy and like shredded Play-Doh bits, and is both oily and dry; this is okay.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, don't be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.
Place dough on parchment lined or silpat lined cookie sheet. Flatten dough slightly. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350°F. Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cool on cookie sheet for 10 minutes.

Roasted Sweet Potatoes
 with Coconut Oil

Serves 6

3-4 medium sweet potatoes, peeled and diced

2 tablespoons coconut oil, melted

1/2 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon curry, optional
Pinch of coarsely ground black pepper
Or use spices of your choice like paprika or smoked paprika, parsley

Preheat oven to 400°F.
Line a low-sided roasting pan with aluminum foil.
In a large bowl, mix sweet potatoes with melted coconut oil. Add spices and salt and pepper. Spread in an even layer on roasting pan (you might need two pans).

Bake for 25 – 30 minutes or until all the potatoes are tender when pierced with a fork or toothpick. Turn off heat and let the potatoes sit in the baking dish for at least ten minutes to cool before serving warm.

Fresh Tomatoes and Basil

Walking around farmer’s markets you will see an abundance of tomatoes, all types, and fresh basil. This combination is easy to grow in most summer climates and the most commonly home grown combination. Both my mint and basil and growing wild in my amongst the roses and black-eyed susans. What to do with farm fresh tomatoes and basil? These great recipes below with both tomatoes and garlic, are great for mid-week or for Shabbos.

Tomato Peach Salad
Poached Salmon with Fresh Basil Mayonnaise
Spaghetti with No-Cook Tomato Sauce

Spaghetti with No-Cook Tomato Sauce


Serves 6

½ cup blanched almonds
1 pound cherry tomatoes, halved
1 teaspoon kosher salt, plus more
12 ounces spaghetti or linguine
1 beefsteak tomato, chopped
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 cup basil leaves, divided
2 small zucchini (about 8 ounces), coarsely grated
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Place cherry tomatoes in a large bowl; season with salt.

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ cup pasta cooking liquid.

Meanwhile, purée beefsteak tomato, garlic, red pepper flakes, ½ cup basil, 3 tablespoons chopped almonds, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, ¼ cup oil, and remaining ½ cup basil leaves and toss to combine; season with salt and pepper.

Divide pasta among bowls, drizzle with more oil, and remaining almonds.

Poached Salmon with Fresh Basil Mayonnaise

Ina Garten of the Barefoot Contessa makes this mayonnaise. I love it and make it both with and without the cheese. I serve it alongside grilled or poached fish or as a sandwich condiment.

Serves 8

Poached Salmon
1 cup cherry tomatoes, chopped
Basil Parmesan Mayonnaise:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese,optional
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature

Make salmon as per recipe link above.
For the mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

Serve salmon drizzled with basil mayonnaise and topped with chopped tomatoes.

Tomato and Peach Salad

Serves 4

1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon fresh rosemary or ½ teaspoon dried
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Generous pinch flaky sea salt
Generous pinch freshly ground black pepper
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
3 cups peaches, sliced
4 medium fresh mint leaves, torn
4 basil leaves, torn

In a small bowl, whisk together mustard, sugar, rosemary, olive oil balsamic vinegar, salt and pepper. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint and basil.

A Quick Way to Peel a Ton of Garlic


I sometimes buy peeled garlic to save myself the peeling step, but many cities this is not available. I recently participated in a culinary tip seminar and I'm excited to share this tip I learned. To peel many cloves at once, put the cloves in a big metal bowl, and cover them with another metal bowl, bottom side up. Then while holding the bowls tightly together, shake like crazy, and really use your best strength. Not only does this relieve a little stress but it takes most of the skins right off.

Store Peeled Garlic: Store garlic in a jar with a lid in the refrigerator for up to two weeks.

Garlic Oil: Mince about 10 cloves and place in a jar. Then pour 3/4 cup olive oil over the garlic and set aside for a few days. Use in cooking and salad dressings for awesome garlic infused oil.

Use garlic in any of these recipes.

Kosher Foodies Campaign

Kosher-Foodie-TshirtMy friend Dani, at , has initiated a fantastic campaign that I can't wait to support. His mission is to gather "kosher foodies" to do good for others by raising money to help others who go hungry on a regular basis. He is selling adorable kosher foodie shirts (lots of colors available in all sizes) until August 20,and these funds will be donated to organizations like Masbia and Yad Eliezar. Join us, and help fight hunger, Buy shirts here,

Summer Time Salad Time

The requests for new salads come fast and frequent all summer long. Whether for weeknights, Shalosh Seudos, or for Shabbos day, people are hungrier for salads during the summer and definitely craving new recipes. This week I have two versatile summer vinaigrettes (and salad suggestions to go with the vinaigrettes) that will brighten your palate and your table. These are both fresh, light and easy.
Lemon Vinaigrette
Blueberry Vinaigrette

Blueberry Vinaigrette

Makes ½ cup, can be doubled

¼ cup blueberries
1 teaspoon sugar
1 teaspoon lemon juice
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon adobo sauce (from a can of chipotles in adobo sauce) or Sriracha sauce
¼ teaspoon kosher salt
Sprinkle black pepper

In a small saucepan, mash blueberries with sugar and lemon juice and bring to a simmer over moderate heat. Cook until thickened about 8 minutes. Cool.

Whisk in oil, vinegar and adobo sauce. Season with salt and pepper.

Serve on mixed greens with blueberries, toasted nuts, and avocado. Or add some goat cheese for a dairy side dish.

Serve on baby spinach lettuce with radishes, blueberries, red onion, and toasted sweet nuts.

Double the dressing, and pour over mixed cabbage, purple and green, with blueberries, red onion, parsley, and cilantro.

Lemon Vinaigrette

Makes ½ cup, can be doubled

2 tablespoons minced shallots
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried thyme
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper

In a small bowl, mix shallots, zest, juice, vinegar, and thyme. Whisk in olive oil until fully blended. Season with salt and pepper.

Serve on mixed greens or kale, tomatoes, cucumbers and olives. Or atop boiled potatoes with grilled vegetables and fresh basil for a great potato salad.

More Reader Q & A….

You ask great questions and I love sharing both the question and the answers with all of my readers. Best of summer q and a….

Q Why does basil die when I put it in my fridge?
Farmer market girl, Los Angeles

A Vibrant, lush fresh perfumey basil quickly becomes limp and brown after being stored in the refrigerator. Basil is a tropical plant, highly sensitive to cold. If stored below 40 F, and most refrigerators are set between 35 and 38. Instead, keep basil in a cool, shady place in your kitchen, stems submerged in a glass partially filled with water. Then place a large zip lock plastic bag over the top of the basil: this keeps the leaves moist while still letting the plant breathe.

Q What is that yellow spot on the watermelon and someone said it is important for ripeness? How do I pick a ripe watermelon?
Martha, Brookline, MA

A I just learned this myself! Although a ripe melon says “punk” when thumped and a green one says “pink or pank”, this can be very difficult. Look instead for a deep cream or yellow ground spot, where the melon sat on the ground as it grew, to show that it ripened adequately before harvest. Light green or whitish spots indicate underripe melons. Also, shiny melons may be unripe and dull rinds can be overripe. I like to smell them too, the fragrant melons, all types are usually riper.

Two Pre-fast Recipes

Here are two pre-fast items that are both refreshing and delicious. Watermelon is terrific because it contains a lot of …water, and is hydrating and filling. I’m serving it in this Watermelon Gazpacho but also as dessert alongside these adorable Mason Jar S’mores. My kids still love Caramelized Onion and Boursin Cheese Pizza and I like Pan Seared Cod with Creamed Corn. I’ll serve a simple green salad with a light lemon vinaigrette alongside these filling dishes plus lots and lots of water. Finally, back by popular demand, What’s Best to Eat Before a Fast.
Watermelon Gazpacho
Mason Jar S'mores

Mason Jar S’mores

5 whole graham crackers
2 tablespoons melted butter or margarine

3 cups whole milk
2 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
4 ounces semisweet chocolate, coarsely chopped
1 ounce unsweetened chocolate
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract

50 miniature marshmallows
2 graham crackers, broken into large pieces

Special equipment: Six 5-ounce jars and a kitchen torch or broiler

For the graham cracker crust: Pulse graham crackers and butter in a food processor until crushed into crumbs. Add 2 tablespoons of graham cracker crumbs to each of six 5-ounce jars. Press the crumbs down to the bottoms with the back of a spoon. Reserve the remaining graham cracker crumbs.

For the pudding: Heat the milk until hot but not boiling in a saucepan on the stove or in a heat-proof bowl in the microwave (1 minute on high). Beat the egg yolks in a medium bowl and add the hot milk, slowly at first, stirring constantly so the eggs do not scramble. Continue until all the milk is incorporated.
Add the sugar, cornstarch and salt to a medium saucepan. Whisk until there are no lumps. Slowly whisk in the hot milk mixture in a steady stream so lumps do not form. Cook over medium-low heat, stirring constantly, until the mixture starts to bubble and has thickened, about 10 minutes. Add the semisweet and unsweetened chocolate and stir until the chocolate is melted, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Distribute the pudding among the jars and refrigerate until fully set, 2 to 3 hours.
For the toppings:
Remove the jars from the refrigerator 2 hours before serving to come to room temperature. Just before serving, top the pudding with another layer of the reserved graham cracker crumbs. Add the miniature marshmallows to cover. Use a kitchen torch to brown the marshmallows (or carefully place under the broiler for 15-30 seconds). Top each S'mores in a Jar with a large piece of graham cracker.

Watermelon Gazpacho

Serves 6

1 ½ cups mint, chopped
4 large English cucumbers, peeled and chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yogurt or Tofutti sour cream
1/2 small sweet onion, thinly sliced
2 tablespoons chopped fresh cilantro
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
Kosher salt
1/3 cup crumbled feta
1/2 cup pepitas, toasted

Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, and reserved mint.

The Nine Days

The Nine Days are here again…and we have the GKC Nine Days Recipe Roundup Here with something for everyone, from pasta making tips and recipes, quiche, homemade pizza, to tons and tons of fish options, vegetarian chili, and more. Send me your favorites so that I can add it to our extensive collection. And don’t forget to search the index by ingredient too, like salmon, or flounder, or ice cream.

A few other favorites right here:
Pan Roasted Maple Halibut with Herbed Pistou
Mushroom and Spinach Frittata
Crispy Kani Salad with Cucumber and Spicy Mayo by Esther Deutsch
Salmon with Yogurt Zaatar Sauce

I know, I know…your kids won’t eat that, just for kids then, try these
Homemade Pizza Dough and Pizza
Chocolate Yogurt Snack Cakes
Greek Salad
Pizza Puffs
Mini Macaroni and Cheese Puffs
Vegetarian Chili and Taco Selections
Three Cheese Calzone with Balsamic Glaze
Pizza Loaves
Garlic Knots
Sugar Cookie Fruit Pizza

I also like to make lots of bean dishes during the nine days. Try some of these.
Black Bean, Edamame, and Quinoa Salad
Corn and Black Bean Salad with Basil Lime Vinaigrette
Black Bean Caesar Salad
Roasted Tomatoes with Fennel and White Beans

And Vegetarian Indian Dishes:
Indian Spiced Salmon
Indian Cauliflower and Tofu

Or Japanese Dishes too:
Cold Sesame Noodles with Vegetables
Make it a meal and add a piece of Mirin Glazed Salmon
Or Tuna Tartare

Whatever you make, end it with some delicious dairy desserts, like homemade ice creams or cookies made with butter! You might skip meat more often.