One of the topics that touched my heart in Washington DC is the issue of hunger in America. It's shameful that in a nation producing more than enough food to feed our citizens, 50 million Americans go hungry every day.....for those of us who've never wondered where our next meal will come from, this is almost impossible to fathom. 

How can you make a difference?  

Roasted Asparagus with Almonds and Cheese

 

Asparagus conjures images of springtime and I'm anxiously awaiting the warmer weather! This is one of my favorite ways to serve asparagus.

• 1 1/2 pounds thin asparagus (see note)
• 1-2 tablespoons extra-virgin olive oil
• juice of a fresh lemon
• Salt and freshly ground pepper
• 1/4 cup sliced almonds, toasted
• 1/4 cup grated Parmesan or Asiago cheese (see note)

1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the asparagus with the olive oil. Cook for 15 minutes, until tender. 
2. Transfer the asparagus to a serving dish and drizzle with the lemon juice. Season with salt and pepper. 
3. Scatter the almonds and cheese over the asparagus.  Serves 6. 

NOTE If you prefer thick asparagus spears, add 7-10 minutes to the roasting time. If you prefer to omit the cheese, add a wonderful flavor boost by drizzling the roasted asparagus with balsamic vinegar that has been cooked over high heat to reduce its volume by half.

 

Mediterranean Fattoush Salad

 

This salad is bursting with great flavor and antioxidant power from the mint, parsley, arugula, and tomatoes!

• 1 med-large English cucumber
• 4 heads Belgian endive (2 green and 2 red is prettiest), separated into leaves
• 2 tbsp fresh mint leaves without stems
• 1/4 cup Italian parsley leaves
• 1 cup baby arugula
• 1 cup grape or cherry tomatoes, quartered
• Juice of 1 fresh lemon
• 3 tablespoons extra-virgin olive oil
• 2 cloves fresh garlic, minced
• Pinch of coarse sea salt or kosher salt
• Freshly ground black pepper 

1. Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
2. Thinly slice the endive crosswise and place into the bowl. Tear the mint leaves into small pieces with your hands (they will turn brown if you cut them with a knife). Add to the bowl. Toss in the parsley, arugula, and tomatoes.
3. Mix the lemon juice, olive oil, and garlic in a small bowl. Season with salt and pepper. About 15 minutes before serving, add the dressing to the veggie mixture. Toss lightly to combine and allow to marinate for a few minutes before serving. 
4. Serve with pita chips or matzo crackers. Serves 6

 

Dried Fruit, Apple, and Pistachio Haroseth (Salad) 

 

This haroseth recipe is adapted from a middle eastern variation of this salad. It is served at Passover to remind us of the mortar the slaves used to build the pyramids. It is also delicious served anytime!

• 1-1/2 cups unsalted shelled pistachio nuts, toasted and chopped
• 1/2 cup each chopped pitted dates, dried cherries, and dried apricots
• 1 organic apple of your choice, cored and chopped into small pieces
• 1/3 cup sweet Passover wine (see note)
• 1/3 cup pomegranate juice
• 1 tbsp honey
• juice of 1 lemon
• peel from 1 organic orange
• 1 tsp cinnamon
• 1/4 tsp nutmeg (fresh grated is the best!)

1. Combine all ingredients and mix well. 
2. Cover and chill at least one hour or overnight. Makes about 4 cups. 

Note: If desired, you can omit the Passover wine and use 2/3 pomegranate juice.

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