Category: Diet

Turkey & Pastrami Wrapped Asparagus

I love the spring. It’s not only because of the beautiful weather and the blossoming trees. I also love the seasonal fruits and vegetables of spring including asparagus, spinach, rhubarb and strawberries, among others. Eating fruits and vegetables that are in season allows you to get the most nutritional value, flavor and freshness out of them at the most affordable price. With Shavuous just around the corner, I like to plan my menu around the freshest produce available on the market. These wrapped asparagus make the perfect appetizer or side dish at your fleishig meal.

Wrapped asparagus is a traditional antipasto which commonly uses non-kosher ingredients. I decided to try wrapping them with turkey and pastrami instead, and the results were pretty and delicious. In searching for ideas, I came across these lovely chive-tied ones, and they turned out to be the perfect finishing touch. The chives not only up-the-ante on the dish, they also help to keep the cold cuts tightly wrapped around the asparagus.

Although the turkey and pastrami add flavor to the asparagus, they are very simply seasoned. To add more flavor, drizzle with some classic aioli, or use my honey mustard dressing below.

Look out for more seasonal recipes to serve at your Yom Tov meal, coming next week!

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Mushroom Quinoa

Quinoa is my new favorite superfood. It is a protein-rich seed with a fluffy, slightly crunchy texture and somewhat of a nutty flavor. Although some consider it to be a grain, it is actually a relative to spinach and swiss chard, which is why some people eat it on Pesach. It is similar to couscous, with a chewier texture and more health benefits.

I first tasted mushroom quinoa at the newly opened Fresh Cafe in North Miami Beach back in March. The cafe was opened by the owners of The Fresh Diet with an emphasis on healthy, wholesome foods. They offer a classic breakfast menu, whole wheat pizza with various toppings, paninis, wraps, salads (with blue cheese crumbles and goat cheese) and smoothies. Although their menu includes some less-than-healthy options such as a buttered NY bagel, they encourage healthy eating (their menu notes: “heavy white pizza available upon request”). The winning items on the menu include a list of gourmet sandwiches including a Balsamic Glazed Roasted Vegetable Sandwich with Fresh Basil and Feta, Tarragon-Infused Salmon with Cheddar on a Spinach Tortilla, Balsamic-Reduction-Glazed Mushrooms, Shallots and Swiss Cheese on Seven Grain Bread, among others. I ordered a nicoise salad, which they served with sweet potatoes as a healthy alternative to the classic red potatoes. My husband had grilled salmon with a side of quinoa and roasted vegetables. Both were healthy-sized portions, flavorful and filling.

After tasting the quinoa there, I started making it more often at home. It has become a staple around here, served hot alongside a chicken dinner, or cold, as a salad at Shabbos lunch. My husband, and kids absolutely love it (as long as I call it “couscous” my kids are good!). This is, by far, our favorite recipe.

NOTE: I use Trader Joe’s low sodium vegetable broth in this recipe. It is fat free, low calorie, gluten free and organic. The stock is made using a variety of organic vegetables as well as carrot and onion juice concentrate and tomato paste which gives it a reddish tinge. The broth adds a delicious tomato-y flavor to the quinoa. If you cannot get Trader Joe’s broth, you can use Imagine, and add a tsp of tomato paste to the vegetables while they are sauteeing.

The Fresh Cafe
2214 NE 123rd Street
North Miami, FL 33181
Phone: 305-591-8848
Kosher Miami, cholov and pas Yisrael

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Sundried Tomato Olive Tapenade


After tasting a delicious olive tapenade at a restaurant a few years ago, I started playing around with different olive dip recipes to serve on Shabbos, alongside the fish. I tried the typical spanish olives with mayo, green olives with garlic and olive oil, and finally this recipe, which proved to be by favorite. The sundried tomatoes add a delicious flavor and color to the dip. When I was plating this for photographing, my two year old daughter asked if she could have some in a sandwich. I put two pieces of crostini together, and she ate the whole thing! If a two year old can appreciate its deliciousness, imagine how much you, and your guests, will!

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6-Spice Moroccan Stew

This stew is really chock full of flavor. All the warm earthy spices complement the naturally sweet vegetables for a satisfying meal, when served over couscous. If you wish, you can add beef or chicken as well. The stew freezes very well so I like to freeze single-serving containers that I can eat for lunch. I just cook up some fresh couscous, which takes no time at all.

To view the reel on Instagram click here.

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Roasted Beet & Orange Salad

This salad is delicious and refreshing, and a nice change from the typical shredded beets or vinaigrette made on Pesach. It is usually made using mixed greens (bitter ones work best) but if you don’t use them on Pesach, it can be made without as well.

Beets have a delicious robust flavor when roasted. Many people boil their beets in water, but that releases the flavor into the water. When you roast the beets, the flavor just intensifies (this is true for boiling vs roasting all vegetables).

For a nice presentation, you can use both red and golden beets (just roast and cut them separately because the red ones will bleed), and serve them sliced on a bed of greens. Top it off with regular and/or blood oranges.

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