Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This booklet explains the history of Hanukkah, the symbolism and significance of lighting candles for eight nights, the blessings that accompany the lighting of the candles, the holiday's foods, the game of dreidels, and more!
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.
Summer Blueberry Salad with Blueberry Ranch
Blueberry Ranch Dressing
1/4 cup of mayo
1/4 cup of sour cream
1 clove of garlic
1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
2 tsp. of dried dill
10 chives minced
1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
up to 1/4 cup of milk
Summer Blueberry Salad
5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
1 1/4 cups of walnuts, toasted
1/4 of a red onion thinly sliced
1/2 pint of blueberries
1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.
2. Wash the greens and add them to a serving bowl.
3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.
4. Peel and thinly slice 1/4 of the red onion.
5. Add about 1/2 pint of the fresh blueberries to the greens.
6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.
7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.
8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.
9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.
10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.
11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.
This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.
Israeli Orzo Salad
1/2 cup of blanched almonds
1 cup of curly parsley, stems removed
1/2 lb of feta, divided
2 small cloves of garlic
1/4 cup of olive oil
3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
3 cups of chopped cucumbers
1/2 lb of uncooked orzo
zest of 1 lemon
1/2 a green pepper, optional
1/2 cup of pitted olives, optional
1. In a large pot, boil water and add a tablespoon of salt.
2. While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.
3. Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).
4. Drain the pasta and mix in 1/2 of the pesto, then toss to coat.
5. While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.
6. Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).
This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.
I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?
Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.
You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!
Buffalo Quinoa Burgers
2 cups cooked red quinoa
1 cup Cannelloni beans, mashed
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1/4 cup Frank’s Hot Sauce
1/8 cup Worcestershire sauce
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup Monterrey Jack cheese, shredded
6 Tbsp. Canola oil
1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.
2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).
3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.
4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.
Spring is here and we can finally enjoy delicious—and healthy—fresh vegetable delicacies, like this Italian-inspired Spring Onion and Asparagus Crostata. What makes it really stand out is its crust—made from a rich cream cheese dough traditionally used in rugelach, the famous Jewish curled-up cookie. You’ll love this savory twist… with spring herbs and caramelized onions.
Spring Onion and Asparagus Crostata Makes 2 tarts (crostatas), serves 12 as a main course or 20 as an appetizer
2 yellow onions
2 tsp. olive oil
8 oz. cream cheese, room temperature
1/2 lb. butter, unsalted, room temperature
1 Tbsp. sugar
1 tsp. salt, divided
1/3 cup plus 2 Tbsp. Parmesan, divided
1 cup all purpose flour
1 cup whole wheat flour
(If you do not have whole wheat flour, just use 2 cups plus 2 Tbsp. of all purpose flour.)
1/2 cup minced chives, or other spring herbs you like
2 spring onions
2 bunches of asparagus
1 lb. ricotta
1/4 tsp. pepper
1. Begin by caramelizing the onions. Slice your 2 yellow onions thinly. In a pan over medium heat, cook the sliced onions until they become translucent. Then, put the onions on low and cook for 30-40 minutes stirring occasionally. While the onions cook, prepare your crust.
2. In a mixer, blend cream cheese and butter. Add in the sugar, 1/2 tsp. of salt and 2 Tbsp. of Parmesan. While this is blending, use scissors to snip the chives until you have 1/2 cup of minced chives. Add the all purpose flour and whole wheat flour to the mixer and stir on low so the flour stays in the mixing bowl. When the dough begins to come together, add in the chives. Once the dough forms a ball, take it out of the mixer and wrap it in plastic wrap to make 1 large disc of dough. Refrigerate for at least 30 minutes. You can also make the dough a day in advance if you prefer.
3. Preheat your oven to 350°F. Remove your caramelized onions from the pan and let them cool. With a mandolin, a sharp knife or the slicer on your box grater, thinly slice 2 spring onions. Set the onion aside.
4. In a separate bowl, mix the ricotta, 1/2 cup of grated Parmesan, 1/2 tsp. of salt and pepper. Take the dough out of the fridge. If you have chilled the dough overnight, it may need about 30 minutes on the counter before it is workable.
5. Trim the asparagus by snapping off the thick bottoms. They should snap naturally at the beginning of the tender part of the stalk. Cut the asparagus in half horizontally and then in half again vertically.
5. Cut the dough in half. Roll out one half of the dough into a circle. It does not have to be a perfect circle since a crostata is a rustic dish. The dough should be between 1/8 to 1/4 inch thick. Spread 1/2 of the caramelized onions around the edge of the dough. Curl the dough over and tuck it into the base of the crostata crust. With scissors, snip little vents along the curled crust. Repeat with the second half of the dough and caramelized onions.
6. Top the crust with 1/2 of the ricotta filling. Layer 1/2 of the spring onion slices on top of the ricotta filling. Carefully arrange the asparagus over the onions. Repeat with the second crust and the other 1/2 of the ricotta filling, spring onion slices and asparagus.
7. Bake on a cookie sheet lined with parchment paper for 45-55 minutes. The crust will become golden brown along the edges.
8. Serve with a spring salad. If you have leftover asparagus, you can shave the raw asparagus with a vegetable peeler and top with a homemade salad dressing or whatever dressing you have in your fridge. Look for pea shoots at the grocery store or farmer’s market; they make great spring salads as well.