{"id":21008,"date":"2008-03-01T16:24:00","date_gmt":"2008-03-01T16:24:00","guid":{"rendered":"http:\/\/ou.org\/life\/food\/cooking\/welcoming_spring\/"},"modified":"2017-04-13T02:19:23","modified_gmt":"2017-04-13T07:19:23","slug":"welcoming_spring","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/welcoming_spring\/","title":{"rendered":"Welcoming Spring"},"content":{"rendered":"

\"image\"The arrival of spring ushers in new, lighter foods. Your taste buds will surely appreciate some of these refreshing spring recipes.<\/p>\n

Hummus<\/b><\/span><\/h3>\n

8 appetizer servings, approximately,\u00a014 hors d\u2019oeuvres servings, approximately<\/p>\n

This dish is especially tasty when served with cucumbers, radishes, bell peppers and toasted pita triangles.<\/em><\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 8 unpeeled garlic cloves, wrapped in foil<\/em><\/li>\n
  • 15-oz. can chickpeas, drained<\/em><\/li>\n
  • 3 Tablespoons tahini (sesame paste)<\/em><\/li>\n
  • 4\u00a0to 5 Tablespoons fresh lemon juice<\/em><\/li>\n
  • 1 teaspoon Kosher salt, approximately<\/em><\/li>\n
  • \u00bc teaspoon ground cumin, approximately<\/em><\/li>\n
  • 7 Tablespoons cold water, approximately<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Preheat oven, or a toaster, to 350\u00b0F<\/li>\n
    2. Bake the garlic for about 30 minutes or until soft.<\/li>\n
    3. Squeeze the garlic pulp into a food processor fitted with a steel blade<\/li>\n
    4. Add the chickpeas, tahini, lemon juice, salt and cumin<\/li>\n
    5. Pulse, adding cold water until mixture is very smooth. Season to taste.<\/li>\n<\/ol>\n
      \n

      Smoky Eggplant <\/b><\/span><\/h3>\n

      4 appetizer servings<\/p>\n

      This appetizer has a nice Middle Eastern flavor. Cucumbers and warm pita make for a delicious accompaniment to this dish.<\/em><\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 1 medium eggplant (1\u00bc lbs., approximately)<\/em><\/li>\n
      • 1\u00bd Tablespoons lemon juice, approximately<\/em><\/li>\n
      • 1 tablespoon olive oil<\/em><\/li>\n
      • 1 garlic clove, minced<\/em><\/li>\n
      • 1\u00bd tablespoons tahini<\/em><\/li>\n
      • \u00bc teaspoon ground cumin<\/em><\/li>\n
      • Kosher salt<\/em><\/li>\n
      • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Preheat broiler.<\/li>\n
        2. Line a rack in a broiling pan with foil and place eggplant on it.<\/li>\n
        3. Broil eggplant as close to the heat source as possible, turning once, for about 20 minutes or until soft. Cool a bit.<\/li>\n
        4. Peel eggplant. Place the flesh in a sieve to drain and discard the seeds, if necessary.<\/li>\n
        5. Place eggplant in a food processor fitted with a steel blade. Add lemon juice, olive oil, garlic, tahini, cumin, salt and pepper.<\/li>\n
        6. Pulse until the mixture has a smooth consistency. Transfer eggplant to a dish and adjust seasoning.<\/li>\n<\/ol>\n
          \n

          Black Sea Bass with Potatoes and Tomatoes<\/b><\/span><\/h3>\n

          4 servings<\/p>\n

          This easy-to-prepare recipe is a perfect light meal.<\/em><\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1 lb.\u00a0small waxy potatoes, such as fingerling or Yukon Gold<\/em><\/li>\n
          • \u00bd lb.\u00a0cherry tomatoes<\/em><\/li>\n
          • 4 rosemary sprigs<\/em><\/li>\n
          • 4 sea bass fillets with skin, about 6 ounces each<\/em><\/li>\n
          • Kosher salt<\/em><\/li>\n
          • Freshly ground black pepper<\/em><\/li>\n
          • 4\u00a0Tablespoons olive oil<\/em><\/li>\n
          • 4 anchovy fillets<\/em><\/li>\n
          • \u00be cup dry white wine<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Preheat oven to 400\u00b0F.<\/li>\n
            2. Rinse potatoes. Cut in half horizontally and steam until tender. Place in a greased, ovenproof dish.<\/li>\n
            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.<\/li>\n
            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.<\/li>\n
            5. Bake for 15 minutes, or until the fish turns opaque.<\/li>\n<\/ol>\n

              Serve each fish portion with the vegetables and juices spooned over.<\/em><\/p>\n

              \n

              Carrot Salad<\/b><\/span><\/h3>\n

              8 generous servings<\/p>\n

              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.<\/em><\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 1 cup roasted sunflower seeds<\/em><\/li>\n
              • 8 medium carrots (2\u00bd lbs.), grated<\/em><\/li>\n
              • \u00bc cup chives, snipped with scissors<\/em><\/li>\n<\/ul>\n

                Dressing<\/span>:<\/i><\/h4>\n
                  \n
                • 1\/3 cup lemon juice<\/em><\/li>\n
                • 1 teaspoon Kosher salt, approximately<\/em><\/li>\n
                • \u00bd teaspoon ground black pepper, approximately<\/em><\/li>\n
                • 1 Tablespoon sugar<\/em><\/li>\n
                • 4 Tablespoons olive oil<\/em><\/li>\n<\/ul>\n

                  Instructions<\/span>:<\/h4>\n
                    \n
                  1. Place sunflower seeds, carrots and chives in a large bowl.<\/li>\n
                  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.<\/li>\n<\/ol>\n

                    Notes:\u00a0<\/i>I grate the carrots in a food processor fitted with a medium-grating attachment.<\/em><\/p>\n

                    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\u00b0 oven for approximately 15 minutes, or until lightly roasted and crisp.<\/em><\/p>\n

                    \n

                    Chocolate Chip Cookies<\/b><\/span><\/h3>\n

                    Approx. 6 dozen\u00a0cookies<\/p>\n

                    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.<\/em><\/p>\n

                    Ingredients<\/span>:<\/h4>\n
                      \n
                    • 2\u00bc cups unbleached flour<\/em><\/li>\n
                    • 1 teaspoon baking powder<\/em><\/li>\n
                    • 16 Tablespoons (8 oz.) unsalted margarine or butter<\/em><\/li>\n
                    • \u00be cup sugar<\/em><\/li>\n
                    • \u00bd cup brown sugar<\/em><\/li>\n
                    • 1 teaspoon vanilla extract<\/em><\/li>\n
                    • 2 large eggs, at room temperature<\/em><\/li>\n
                    • 1\u00be cups chocolate morsels<\/em><\/li>\n
                    • 1 cup chopped walnuts or pecans<\/em><\/li>\n<\/ul>\n

                      Instructions<\/span>:<\/h4>\n
                        \n
                      1. Preheat oven to 375\u00b0F<\/li>\n
                      2. Combine flour and baking powder in a small bowl.<\/li>\n
                      3. In an electric mixing bowl, cream margarine at medium speed, adding both sugars gradually until ribbons form. Beat in vanilla extract and eggs.<\/li>\n
                      4. Fold in flour mixture with a spatula, then add the chocolate morsels and nuts.<\/li>\n
                      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.<\/li>\n<\/ol>\n
                        \n

                        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. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

                        The arrival of spring ushers in new, lighter foods. Your taste buds will surely appreciate some of these refreshing spring recipes. Hummus 8 appetizer servings, approximately,\u00a014 hors d\u2019oeuvres servings, approximately This dish is especially tasty when served with cucumbers, radishes, bell peppers and toasted pita triangles. Ingredients: 8 unpeeled garlic cloves, wrapped in foil 15-oz.<\/p>\n","protected":false},"author":544,"featured_media":14400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-21008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nWelcoming Spring - OU Life<\/title>\n<meta name=\"description\" content=\"Spring ushers in new, lighter foods. 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