Welcoming Spring

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01 Mar 2008
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

imageThe arrival of spring ushers in new, lighter foods. Your taste buds will surely appreciate some of these refreshing spring recipes.


8 appetizer servings, approximately, 14 hors d’oeuvres servings, approximately

This dish is especially tasty when served with cucumbers, radishes, bell peppers and toasted pita triangles.



  1. Preheat oven, or a toaster, to 350°F
  2. Bake the garlic for about 30 minutes or until soft.
  3. Squeeze the garlic pulp into a food processor fitted with a steel blade
  4. Add the chickpeas, tahini, lemon juice, salt and cumin
  5. Pulse, adding cold water until mixture is very smooth. Season to taste.

Smoky Eggplant

4 appetizer servings

This appetizer has a nice Middle Eastern flavor. Cucumbers and warm pita make for a delicious accompaniment to this dish.



  1. Preheat broiler.
  2. Line a rack in a broiling pan with foil and place eggplant on it.
  3. Broil eggplant as close to the heat source as possible, turning once, for about 20 minutes or until soft. Cool a bit.
  4. Peel eggplant. Place the flesh in a sieve to drain and discard the seeds, if necessary.
  5. Place eggplant in a food processor fitted with a steel blade. Add lemon juice, olive oil, garlic, tahini, cumin, salt and pepper.
  6. Pulse until the mixture has a smooth consistency. Transfer eggplant to a dish and adjust seasoning.

Black Sea Bass with Potatoes and Tomatoes

4 servings

This easy-to-prepare recipe is a perfect light meal.



  1. Preheat oven to 400°F.
  2. Rinse potatoes. Cut in half horizontally and steam until tender. Place in a greased, ovenproof dish.
  3. Rinse tomatoes. Cut in half and squeeze out seeds. Add to the potatoes and season with salt and pepper. Place rosemary sprigs on top.
  4. Season fish with salt and pepper and place over the potatoes in a single layer, skin side up. Drizzle with oil, and pour wine over fish. Place anchovies on top.
  5. Bake for 15 minutes, or until the fish turns opaque.

Serve each fish portion with the vegetables and juices spooned over.

Carrot Salad

8 generous servings

What makes this carrot salad different from most is the addition of sunflower seeds and chives. It is colorful, nutritious and tasty. A nice buffet dish, it keeps well.




  1. Place sunflower seeds, carrots and chives in a large bowl.
  2. Whisk together lemon juice, salt, pepper and sugar in a bowl, then whisk in the oil. Pour the dressing over the carrots and mix well. Let the salad settle for a few minutes, then adjust seasoning.

Notes: I grate the carrots in a food processor fitted with a medium-grating attachment.

It is possible to buy roasted sunflower seeds. To roast them on your own, spread the seeds on a baking sheet and roast in a preheated 350° oven for approximately 15 minutes, or until lightly roasted and crisp.

Chocolate Chip Cookies

Approx. 6 dozen cookies

Children love these cookies! I make them medium size, but you can make them any size. You can use either margarine or butter in this recipe without affecting the taste.



  1. Preheat oven to 375°F
  2. Combine flour and baking powder in a small bowl.
  3. In an electric mixing bowl, cream margarine at medium speed, adding both sugars gradually until ribbons form. Beat in vanilla extract and eggs.
  4. Fold in flour mixture with a spatula, then add the chocolate morsels and nuts.
  5. Drop flat tablespoons of batter onto ungreased cookie sheets and bake for about 13 minutes, or until golden. Let cookies settle for a minute before removing them to a cooling rack.

Helen Nash is the author of Kosher Cuisine (New Jersey, 1995) and Helen Nash’s Kosher Kitchen (New Jersey, 2000). She lives in New York City.

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