Keeping it Cool

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Strawberry Cheesecake Trifle
14 Oct 2015
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

Ginger Pickled Salmon or Halibut

8 servings



  1. Cut fish into serving-size pieces.
  2. In a large pot, bring water, vinegar, brown sugar, ketchup, pickling spices, bay leaf and thyme to a boil. Add fish, then reduce heat and simmer, covered, for 10 minutes.
  3. Gently turn fish over and cook 5 minutes longer.
  4. Remove pot from heat. Add ginger and onion.
  5. When cool, carefully transfer contents of pot to a large casserole, cover and refrigerate.
  6. Let fish marinate for 3 to 4 days before serving.

Note: Fish will keep 7 to 10 days in the fridge.

Pesto Pasta Salad

8 to 10 servings



  1. Cook pasta according to package directions. Drain well. (Pasta can be made in advance and refrigerated for a day or two.)
  2. Cook vegetables according to package directions. Let cool. (Veggies can be cooked in advance and refrigerated.)
  3. In a large bowl, combine all ingredients and mix well. Adjust seasonings to taste.
  4. Chill at least 2 or 3 hours or overnight to allow flavors to blend.

Leftovers will keep for 2 or 3 days in the refrigerator. Do not freeze.

Variations: If you don’t have pesto on hand, add 2 cloves of freshly crushed garlic and 3 Tablespoons grated parmesan cheese. For a pareve version, omit the cheese.

Best-O Pesto

Yields 1 cup



  1. Place nuts in a small skillet and brown over medium heat for 2 to 3 minutes. Wash basil and parsley thoroughly. Wrap in paper towels and dry well.
  2. Start the processor and drop garlic through feed tube. Process until minced. Add nuts, basil, parsley and cheese. Process until fine, about 15 seconds.
  3. Drizzle oil and tomato juice through the feed tube while the machine is running. Process until blended. Season to taste.

Note: Pesto keeps 4 to 5 days in the refrigerator and can be frozen for up to 2 months.

Tip: When fresh basil is expensive, use a combination of basil and fresh baby spinach. It works perfectly! Freeze pesto in ice cube trays. Transfer cubes to a re-sealable plastic freezer bag and store in the freezer. Each cube contains 2 Tablespoons pesto. Add a cube of pesto to your favorite pasta sauce, soup, salad or vegetarian stew.

Lauren’s Black Bean Salad

Yields 6 cups



  1. Combine the beans, onion, oil, vinegar, garlic, salt, and pepper in a large bowl; mix well. (Can be prepared in advance and refrigerated for up to 24 hours.)
  2. At serving time, sprinkle with feta cheese and serve immediately.

Note: Keeps for 3 to 4 days in the refrigerator.

Variation, Tex-Mex Bean Salad:

Omit feta cheese. Add 2 cups drained corn kernels, 2 chopped red peppers, and ½ cup minced fresh cilantro or parsley.

Light ‘n Luscious Strawberry Cheesecake Trifle (No-Bake)

16 servings



  1. In a food processor or electric mixer, combine cream cheese and cottage cheese. Beat until smooth.
  2. Add icing sugar and lemon juice. Mix until thoroughly blended.
  3. Add yogurt and mix just until smooth. Do not overbeat.
  4. Cut sponge cake into 1-inch cubes.


  1. In the bottom of a glass serving bowl, spread 1/3 of the cheese mixture.
  2. Arrange half of the cake cubes in a layer over cheese.
  3. Top with a layer of sliced strawberries.
  4. Repeat once again with cheese mixture, cake and strawberries.
  5. Top with remaining cheese mixture, forming peaks with the back of a spoon.
  6. Garnish with whole berries. Sprinkle with grated chocolate.
  7. Chill several hours or overnight before serving.

Note: Do not freeze.

Norene Gilletz of Toronto, Canada is a kosher cookbook author and food consultant. She is the author of nine cookbooks. For more information, visit or contact her at

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.