Summer Recipes

With the abundance of delicious cherry tomatoes in Israel (where they were originally developed) you'll find lots of salads that include them.  

INGREDIENTS

1 kilo cherry tomatoes, assorted colors, halved lengthwise

Coarse salt

Freshly ground black pepper

¾ cup Kalamata olives

¼ cup good olive oil

2 tablespoons balsamic (or wine) vinegar

1 garlic clove, crushed

Pinch of dried oregano

Pinch of red pepper flakes

2-3 balls fresh mozzarella, sliced (or 1-2 containers of mozzarella pearls)

Basil leaves, torn, for garnish

Optional: 2 tablespoons pine nuts, toasted

Whether you're grilling or oven roasting these are easy to make and delicious. Serve them with tehina, grilled vegetables, or the salads of your choice.

The marinade has a middle-eastern twist - if you don't like cumin or turmeric they still taste great.

INGREDIENTS

1 kilo boneless, skinless chicken thighs

MARINADE – 1 CUP

1/4 cup fresh lemon juice

1/2 teaspoon hot pepper flakes

1/2 teaspoon black pepper

¼ teaspoon salt

1/2 teaspoon cumin

2 teaspoons paprika
1 teaspoon turmeric

A pinch of cinnamon

2-3 cloves garlic, crushed

1/2 cup extra virgin olive oil

PREPARATION

1. Combine the lemon juice, hot pepper flakes, black pepper and salt in a glass, ceramic or stainless steel pan (or bowl) and mix well. Add the cumin, paprika, turmeric, cinnamon and garlic. Stir in the olive oil.

2. Add the thighs and toss well. Store, covered, in the refrigerator for 1 to 6 hours, turning over the pieces once or twice.

3. When ready to cook, heat the gas grill to a medium high fire and grill the chicken slowly, turning as required, until the pieces are brown all over, about 15-20 minutes. You can baste with the leftover marinade.

Options:

For shish-kebab, cut the marinated chicken thighs into cubes, and thread them onto skewers before grilling.

To roast in the oven, heat oven to 200°C and put the marinated thighs on a rimmed baking sheet. Roast, turning once, until browned and cooked through, about 30 minutes.

INGREDIENTS

1 medium cabbage (about 4 cups) 2 bell peppers, any colors 3 cucumbers, scrubbed but not peeled 3 carrots, peeled 1 medium onion (optional) 2 tablespoons vegetable oil 1 cup vinegar 2/3 cup sugar 1/4 cup water 1-2 tablespoons salt

PREPARATION

1.Slice all vegetables in a food processor or by hand and put into large bowl.

2.Mix together the oil, vinegar, sugar, water and salt. Pour the liquid over the vegetables and toss well.

3.Allow the vegetables to marinate in the refrigerator for a few hours, tossing occasionally before serving.

There are lots of vacuum-packed pre-cooked beets available at supermarkets year-round. Here's a quick recipe that beet lovers will enjoy. This recipe also works well with oven baked beets.

INGREDIENTS

1 package pre-cooked beets

½ cup citrus vinegar

1-2 tablespoons brown sugar

PREPARATION

1. Open a package of beets over a bowl and save the cooking liquid.

2. Trim the beets as necessary slice them thinly. Put into the bowl.

3. Put the vinegar in the microwave for 30 seconds. Remove and stir in the sugar, taste and add more sugar if desired.

4. Pour the mixture over the sliced beets and refrigerate.

Delicious served with crumbled bleu or feta cheese.

This recipe is quick and easy. The quantities are flexible; just taste and adjust.

INGREDIENTS

Watermelon, cubed

Handful of fresh mint leaves, chopped

Feta cheese, crumbled

1 red onion, sliced

Kalamata olives, chopped

Olive oil

Lemon juice

PREPARATION

1.Combine the watermelon cubes with chopped mint, sliced red onion and chopped Kalamata olives.

2.Sprinkle with crumbled feta.

3.Dress lightly with olive oil and lemon juice.

Serve ice cold!