Chana's Kitchen - Chabad of Kirkland

Green Goddess-parsley dip

Sunday, May 15, 2011 - 12:11 PM

This is a great dip for bread/rolls, its pretty (& tasty) You can use this as a garnish as well. I like to "squiggle" some on a plate under a piece of gefilte fish or salmon.

1 bunch parsley, washed really well (stems and all)
1 cup of mayo (or until your desired consistency)
4 cloves garlic
1/4 cup vinegar
1/4 cup lemon juice
1/2 onion
salt & pepper to taste

Toss all ingredients into the food processor and blend.
Mayo can be played with- it depends on your taste
Note: the dip will thicken in the fridge.

Salad with delicious basil dressing

Sunday, May 1, 2011 - 11:51 AM

This dressing is just that- delicious. I love making this multiply 4+ and keeping it in the fridge. It stays good for awhile, but likely you'll finish before then. You can play around with the salad veggies- have fun and enjoy!

Salad:

Lettuce, checked, washed & chopped
Avocado, cubed
Mango, cubed
Pomegranate seeds
Purple onion, diced small

Dressing:

1/2 cup apple cider vinegar
1 cup oil 3 cloves garlic
1/4 cup maple syrup
1/2 cup basil (I use dry but feel free to go all out)
1/2 teaspoon salt
1/2 teaspoon black pepper

Layer salad in a bowl or on individual plates
Blend dressing ingredients with immersion blender or in Cuisinart
Pour dressing just before serving

Spinach & beet salad

Sunday, May 1, 2011 - 8:27 AM

This-IS-SO-GOOD!

Spinach & beet salad

1 package spinach (romaine works great also)
4 beets, peeled, cooked and cubed
1 avocado, cubed
1/4 red onion, sliced thinly
cashews

Dressing:
1/4 red onion
3 tablespoon mayo
3 tablespoon sugar
1/2 cup oil
1/4 cup vinegar
salt & pepper

Layer salad in bowl
Blend dressing, until smooth (you can prepare the dressing in advance and refrigerate)
Pour over salad right before serving
Mix and YUM!