"Celebrate" - A review of the new cookbook by Elizabeth Kurtz

Did you hear the news?!!  Guess who came to town?!!!  My fabulous new friend, chef extraordinaire, cookbook author, kosher website maven (gourmetkoshercooking.com), baalas chesed and one of the kindest, nicest women I have ever met - Elizabeth Kurtz!  I first met Elizabeth last year the the Kosher Food Writer’s Conference in Manhattan.  We spoke about her new cookbook “Celebrate” - I had received a media review copy a few weeks before.  She immediately answered one of my more pressing questions with enthusiasm: What does it mean on the cover when it says “To benefit Emunah of America”?  

Selfie!! Doesn't Elizabeth look great

Let me pause here and say that everyone has a button to push.  Some have positive buttons, some negative.   For Elizabeth Emunah is a super positive button.  She can talk (and write) about Emunah with such enthusiasm you want to sign up to help the cause as soon as you finish your conversation!  Emunah is an organization with 250 social service and educational programs throughout Israel.  Elizabeth has toured and worked with some of the Emunah service organizations in Israel and is a BIG (UNDERSTATEMENT) advocate.  So much so that her book was written to benefit Emunah of America.  Throughout the book you see photos of her working with beneficiaries of the “Emunah System”.  It’s incredibly touching.    It takes this already beautiful book to another beautiful level. Elizabeth, may you continue to be blessed with health and strength to continue your charitable works.

On to the book…

LOVE this book.  So.  I went through the book and narrowed down a bunch of recipes I wanted to try for this review.   It wasn’t a simple task. There were a LOT of recipes I wanted to try (and I still will) !!!   Anyway, I narrowed it down to 4 to try before Shabbat.  I’m really not quite sure what I was thinking.  Early Shabbat in January, 4 new recipes….  Anyway, to Elizabeth’s credit - the recipes were written clearly enough that I managed (with literally no seconds to spare) to finish all my Shabat prep, with help from my minions (read: kids KIH!).  One word of advice though, make sure, as with all recipes, to read through the recipes in advance and verify that you have all the ingredients in stock or you might have to McGyver (like a certain unnamed koshereveryday.com author) when you find you don’t have cranberries in the fridge like you thought you did….

So, as I stated earlier, Elizabeth came to Chicago!!!  She did two awesome classes - one for Keshet, and one for Amit (an organization similar to Emunah here in Chicago).  I got to have lunch with her at Shallots (selfies!) and we further discussed her book and my cookbook review cooking results.  I told her that I incredibly impressed with her Noodle Kugel with Caramelized Apple and Cranberry.  Normally at our Shabbat table any kugel (with the exception of potato) is considered the ugly stepsister of the Shabbat meal.  THERE WAS NO KUGEL LEFT AT THE END OF SHABBAT!  It’s virtually unheard of here.  At our lunch Elizabeth commented that the kugel was the first and easiest recipe to go through the cookbook recipe testing process.  I can easily see why!

She loved the pictures of the Szechwan Sugar Snap Peas, and the Everything Bagel Chicken (she commented that everyone loves the Everything Bagel Chicken).  Unfortunately, I could only show her the prep pictures for the Apple Cider Spiced Roast Chicken because my dear son took it out of the oven and took the picture of it literally as I was lighting Shabbat candles (not cutting it too close at all…).   It was deliciously AMAZING, and smelled INCREDIBLE while it was cooking.  Oh, and a little secret...I made it GFE (gluten-free!) using gluten-free flour, plus I de-skinned each piece of chicken and you couldn’t tell the difference!  Everyone inhaled the food that I made from “Celebrate” and couldn’t stop commenting on how delicious and different it was.  It made me feel like the perfect hostess!

Noodle Kugel with Caramelized Apple and Cranberry, Everything Bagel Chicken, Szechwan Sugar Snap Peas

In addition to all the great recipes etc. there is also an extremely useful spread on cuts of meat and which recipes will translate to those types of cuts of meat.  It was super helpful when I was trying to have dear 15 year old daughter pick a recipe for our last Shabbats Chuck Roast.

Apple Cider Spiced Roast Chicken - YUM!!!!

Bottom line:  Get the book.  It has amazing salads, appetizers, soups , mains, desserts, useful tips, and it supports the incredible Emunah organization.  Seriously -  Get. This. Cookbook!

I’ll make it easy for you - here is a link on amazon - just click on the picture.  Couldn’t be easier!!!

Szechwan Sugar Snap Peas

2 tablespoons peanut oil

2 pounds sugar snap peas (about 6 cups) strings removed

4 cloves garlic, minced

1 teaspoon kosher salt

½ to 1 teaspoon crushed red pepper flakes to taste

2 teaspoons sesame seeds, divided (optional)

Set a large skillet on high and heat the oil.  Add sugar snap peas and garlic.  Cook until sugar snaps are softened, about 5 or 6 minutes, stirring occasionally.  Add salt, pepper flakes, and 1 teaspoon of the sesame seeds to taste.  Continue cooking until sugar snap peas begin to turn a darker green.

Serve warm or at room temperature and garnish with remaining sesame seeds.

All the ingredients in the pan - SO fresh looking!

 Saute them for a few minutes...

Watch out...these babies have a kick!!!

Apple Cider Spiced Roast Chicken

2 (3-to 4-pound) chickens, each cut into eighths

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup all-purpose flour

2 tablespoons extra-virgin olive oil

2 yellow onions, diced

4 shallots, chopped

5 cloves garlic, chopped

2 tablespoons peeled, chopped fresh ginger

1 cup dry red wine

1 cup apple cider

4 cups chicken broth

2 tablespoons curry powder

2 teaspoons chili sauce

Preheat oven to 350℉.

Season chicken pieces with salt and pepper.  Place flour in a large bowl and dredge each piece of chicken, tapping gently to remove any excess flour.

Heat oil in a large stockpot over high heat.  Add chicken; brown well, 2 to 3 minutes per side.   Remove chicken pieces and place in a large roasting pan.  To the original stockpot, add onions, shallots, garlic, and ginger;  cook 2 minutes, stirring.  Add wine and cider, cook over high heat until reduced by about half, about 8 minutes.  Add broth, curry powder, and chili sauce, and bring to a boil over high heat.  Simmer for 10 minutes, and then pour sauce over chicken.  Cover roasting pan tightly with foil and bake 1 hour and 15 minutes.  Remove cover and cook an additional 15 minutes or until top is lightly browned and skin is beginning to crisp.  Serve the individual pieces of chicken topped with sauce of with the sauced served on the side.

The recipe even starts out pretty on the cutting board!

 Saute in the dutch oven...

 Add the wine (not the whine!)

 Reduce (you can exercise while you wait)

 Coat the chicken in flour (I used GFE flour)

 Brown...

Place in a roasting pan...

Top with the sauce

Bake with foil then remove the foil and bake some more....

All done!  Delicious!!!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Rosh Hashanah Recipes 2015!

With the advent of the Hebrew month of Elul and shofar blowing every morning, it is clear that Rosh Hashanah is just a few weeks away.  We start to prepare the physical aspects of the Holiday, and work to uplift ourselves spiritually,.  We want everything to be special and meaningful for the New Year.  Our meals have particular significance, with Rosh Hashanah “simanim” foods such as beets, carrots, leeks, pomegranates, honey, round challahs, fish, and dates, just to name a few on our table.  In our efforts to elevate ourselves, we give special important characteristics to our foods.  After all “you are what you eat”!   By assigning spiritual attributes to our Rosh Hashanah foods we uplift our meals from the mundane to the holy.  We are saying that we recognize that our foods are not just sustenance, but have the ability to bring us closer to G-d.

I hope that these recipes will help uplift your Rosh Hashanah and the rest of your New Year!  Shanah Tova!!

Pomegranate and dried cherry glazed chicken skewers (20-24 skewers)

The blessing for pomegranates on Rosh Hashana is: “...sheyirbu zechuyotenu” may our merits be increased.

These skewers make a beautiful appetizer. I like to use the ridiculously red Torani pomegranate syrup which gives the skewers a beautiful red color.  It can be found in the liquor section of your local grocery store. If you can’t find it, you can also use any other pomegranate syrup in it’s place.

1 ½-2 pounds boneless skinless chicken breasts - around 3 breasts

2 cups pomegranate syrup (like Torani)

1 tablespoons cornstarch

1 tablespoon soy sauce

1 tablespoon canola oil

½ cup dried cherries

24 7” long skewers

non-stick vegetable spray

additional dried cherries for garnish

Line a large baking sheet with foil.  Spray with non-stick vegetable spray.  Set aside

Remove the tenders from each chicken breast.  Set aside.  With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets. Slice each half into 3 long strips.  Repeat with the remaining cutlets.  If the tenders are thick, slice them in half for 2 thin tenders. 

Thread the chicken onto the skewers.  Place into a large baking dish with at least 2” sides.  Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.

Place the skewers on the prepared baking sheet, reserving the marinade.   Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.

While the chicken is baking, place the marinade in a 4 quart pot.  Add the cornstarch, soy sauce and canola oil.  Whisk until the cornstarch is completely blended.  Cook on medium-low heat until the sauce thickens.  Add the dried cherries.  Stir to combine.

When the chicken is cooked through, remove from oven and spoon sauce over them.  Serve warm with additional dried cherries as garnish.

Honeyed spiralized red/gold beet salad

The blessing for honey on Rosh Hashana is: “...shetichadesh aleynu shana tova umetuka” We should have a new good and sweet new year.  The blessing for beets on Rosh Hashana is: “...sheyistalku oyveinu” our adversaries should disappear.

I’m a kitchen gadget lover - but only useful kitchen gadgets!  The latest (and greatest) kitchen gadget to hit the market is the spiralizer.  It takes “boring” vegetables and makes them cool and pretty.  This salad will wow your guests with its taste and beauty.  If you don’t have a spiralizer you can julienne the beets instead.

2 medium yellow/golden beets

2 medium red beets

1/2 small onion thinly sliced

2 tablespoons honey

1 tablespoon canola oil

1 teaspoon dried parsley, or 1 tablespoon fresh parsley

Spiralize the gold beets into a medium bowl, then spiralize the red beets into a separate larger bowl.  Reserve the extra pieces from the spiralizer and set aside for the Beet Borscht. 

Add the onion and honey to the red beets.  Add the gold beets to the larger bowl and toss to combine.  Top with the dried parsley.  Serve room temperature or cold.

Fresh Beet Borscht

When I first started spiralizing beets, I ended up with the extra ends and middles. When you end up with extra beets...you make borscht!  I remember going to my Bubbies house as a young girl and sharing borscht “mit potatoes and sour cream” along with a “glezzle of teh”.  As I’m the only one of my immediate family members who has fond beet memories - this borscht will be all for me!!!

I added beet root powder to this recipe to give the borscht a more beety, borschty flavor.  You can purchase kosher beet root powder on amazon.com or at your local health food store.  If you can’t find it you can just omit it from the recipe.

2 large beets, sliced into 1 ½ by ¼ inch strips

remaining beet scraps from the spiralized beet salad cut into small strips

2 tablespoons sugar

1 teaspoon sea salt

2 tablespoons beet root powder (optional) - but give the borscht a more borschty flavor)

8-10 cups water (8 if not adding the beet root powder)

Combine all the ingredients into a large stock pot.  Bring the water to a boil, then reduce heat to simmer.  Cook for 1 hour.  Serve hot or cold, topped with boiled potatoes and/or sour cream.  Thanks Bubbie!!!

Honey and Cracked Rosemary Tri-Colored Roasted Carrots 

(1 pound)

The blessing on Rosh Hashanah for carrots is: “...”sheyikareh g’zar dinenu, v’yikru lifanechah zechuyoteinu” The decree of our sentence be torn up, and that our merits be proclaimed before You.

I recently found gorgeous multi-colored baby carrots in my local restaurant supply store.  I was grocery cart snooping (as always!) and the gentleman in the next aisle had them on his industrial sized cart. My first thought was  - ROSH HASHANA! I asked him where he had found them, then ran to grab my own 5 pound package.  Sadly, my package only had orange and yellow ones - there were only 2 package left and none with purple carrots.  Big. Sad. Face.  When I returned with my carrots, sad that I didn’t have the beautiful purple ones  - he gallantly offered to give me his!!! Thank you my fellow shopping hero.  I hope you have a happy and healthy New Year!

You can find multi-colored carrots at Trader-Joe’s and some grocery and fruit stores.

This recipe can be doubled or tripled or quadrupled etc.

1 pound tri-colored carrots

1 tablespoon canola oil

1 tablespoon wildflower honey

1 teaspoon cracked rosemary, or 1 tablespoon fresh rosemary chopped

salt and pepper to taste

non-stick vegetable spray

additional honey for drizzling

Preheat oven to 325℉ or 300℉ convection for a convection oven. 

Line a large baking sheet with foil and spray with non-stick vegetable spray.  Set aside.

Scrub the carrots clean, then thoroughly dry them. Place them in a large bowl and toss with the oil and honey.  Arrange them on the prepared baking tray, making sure that they don’t overlap.  Sprinkle the rosemary, salt and pepper on the carrots.  Bake for 15 minutes, then turn the carrots.  Return the carrots to the oven and bake for an additional 15-30 minutes until the carrots are slightly browned and soft.

Remove the carrots from the oven and arrange on a serving tray.  Drizzle with additional honey before serving.

No-Bake Pomegranate Mousse Pie  (makes two 9” pies)

This is the perfect light and creamy ending to your huge Yom Tov meal. It’s quick to make, and doesn’t require precious oven time to prepare. Using ready-made graham cracker crusts also speeds up prep time so you have more time to spend with your family and guests!

• 2 9” ready-made graham cracker crust
• .3 ounce package Double Berry Jel Dessert 
• ½ cup Pomegranate Cranberry Juice Blend, cold or room temp (I use Langers)
• 4 cups whipping cream, divided
• Dried cranberries and/or fresh pomegranate seeds for garnish

Combine dessert jel and juice in a small bowl. Fill a small saucepan with 1 ½ inches of water. Bring to a boil then reduce heat to a very low simmer. Set the small bowl in the saucepan and stir until mix is completely dissolved in the juice and warm to the touch (not hot). Remove from the water and set aside.

Whip 2 cups of whipping cream until stiff peaks form. Add the Jel/juice mixture to the whipped cream and re-whip until stiff. Spoon into the ready-made graham cracker crusts. Smooth the top using an offset spatula.

Whip the remaining 2 cups of whipping cream. Spread or pipe decoratively on the top of the filling. Refrigerate for at least 2 hours. Slice and serve garnished with dried cranberries or fresh pomegranate seeds. Can be made in advance and frozen. Defrost slightly before serving.

Note: For an even bigger pomegranate flavor, add 2 teaspoons of pomegranate extract flavoring to the mousse.

 Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Cajun Carrot Fries & a review of The No-Potato Passover Cookbook

It’s wonderful to open a brand-spankin’ new cookbook and be greeted by an explosion of color!  The “No-Potato Passover Cookbook” by Aviva Kanoff takes the “no potato” concept to a whole new level.  Not only are there no potatoes in this book, but there isn’t even potato color!   It makes the “No-Potato Passover Cookbook” inviting and appealing!  Each recipe is accompanied with a gorgeous full color photo.  Some of the recipes even have beautiful regional photos associated with them.  Aviva is a visual artist – “I am drawn to vibrant colors, so you will find many colorful recipes in this book....Generally, the more naturally colorful the food, the more nutrients and vitamins it contains.”  With this book Aviva wants to “change the way we think about Passover food, and to put an end to the cooking rut”.  This book is packed with colorful salads, soups, sides and more.  I especially loved the recipes for Mushroom Spinach Quinoa (we love mushrooms!), Rosemary Butternut Squash, Strawberry Glazed Chicken, Lavender Mint Roasted Chicken, Country Rustic Apple Pie, and Blueberry Crumble, just to name a few. 

Watch out...these are yummy with
an added kick!!  Make sure you have
enough - they go fast!!!

I decided to try the Cajun Carrot Fries for this review, and bought a 5 pound bag of large carrots (these fries looked really good)!  The recipe was simple and it gave me an opportunity to use my cool Jumbo Potato Cutter tool, which I only get to use when making fries. After peeling all five pounds of carrots (which turned out to only double the recipe) and trimming the edges, I cut the carrots into thirds (or halves if they were smaller) and used my cutter tool to make perfectly shaped Carrot Fries.  I followed the directions and into the oven the Cajun Carrot Fries went.  SO exciting!  After the allotted time, I pulled the fries out, but they still weren’t crispy so I put them in for a while longer.  In the end, they ended up a little crispy, but never ended up “French-fry crispy”, which was fine – they were still awesomely delicious and super spicy!!  I suppose if I really wanted them to be super crispy I could have actually fried them, but then I wouldn’t have been able to eat (nearly all of) them guilt free. 

The Jumbo Potato Cutter

It occurred to me that you could really make this recipe with other vegetables with a similar result – parsnips, turnips, or sweet potatoes for example.  I’m looking forward to trying out some of the other No-Potato Passover Cookbook recipes for Pesach…now I just have to get the kitchen and house ready! 

AAAAAAAAAAAAAAAAAAAAAA!!!!

For more information about The No-Potato Cookbook go to http://nopotatopassover.com/.

Cajun Carrot Fries

8-10 large carrots, peeled and cut into thin slices, like “fries”

1 tablespoon olive oil

¼ teaspoon cayenne pepper

Salt and black pepper to taste

Preheat your oven to 450° F.

Grease and/or line a large cookie sheet.

Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper.

Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10-15 minutes, until crisp.  Serve warm.

You'd think 5 pounds of carrots would be more....

wouldn't you???

 The rest of the ingredients...

(not including salt and pepper)

 Check out the cool Jumbo Potato Cutter Tool!!!

Awesome carrot fries...right??!!

Super fast...five pounds of carrot fries...

CAN'T WAIT!!!

 Toss with the oil and seasonings....

 Too many fries for one tray!

Tray #1

 Tray #2

 Out of the oven and toss...

 GOING TO EAT THEM RIGHT NOW!!!

 (Ok, so I waited to eat them until after I took the picture)

SUPER delicious!!

KOSHER FOR PASSOVER!!!

DISCLAIMER: No potatoes were harmed in the

preparation of this recipe.

(and they're good for you too!!!)

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Grilled Chicken and Raspberry Syrup Vinaigrette Salad

I was that mom.  When my boys were little I refused to get an x-box, Nintendo, Sega, or any other game system.  I was the “mean” mom who wouldn’t let her boys win an Olympic gold medal for sitting on the couch and exercising only their thumbs. They didn’t like it.  Fast forward a few years.  Nintendo came out with the Wii system where you theoretically have to get up and actually interact with the games. After much cajoling from all the kids we agreed to get a Wii for our house.  We figured (surprisingly correctly) that when the weather was crummy outside and the kids were looking for something to do with their friends they could play Wii tennis, or bowling, or basketball.  Fun right?  One of the concessions that we made to one of our older boys was to get a single “non-exercise” based Wii game, Mario Kart, that he could play with his friends when they came over.  For the un-Wii-initiated, in Mario Kart you have fun, sort of outrageous characters (Funky Kong) , that drive fun, sort of outrageous cars/carts/motorcycles (can you say Piranha Prowler?!!) and race against 11 other players along fun, nearly always outrageous race tracks.  Along the way players can pick up all kinds of crazy “weapons” to thwart the other players, like banana peels, vision obstructing ink, tortoise shells, bombs, and player shrinking lightning bolts – just to name a few. There are also obstacles along the race path – wacky characters, cows, ghosts, and big character smushing things.  It’s essential to stay on the road the whole time because if you lose control of your car, you end off careening into an endless abyss yelling “noooooooooooooooooooooo” – until the an imaginary game character gently places you back onto the track (usually in 12^th place of course) and you continue on trying to finish the race – hopefully not in last place!   It turns out that I am terrible at Mario Kart.  I love playing (shame on me, right?) but I always seem to be running into the obstacles, getting hit by another player’s ink, bombs, or shrinking lightning, and just when I’m actually in first place I end up flying off into the endless abyss yelling “noooooooooooooooooooooo” and in last place again.  The best part – no matter how many times you crash or fall into the abyss you never die, you just come back to the game to try again.  I have even practiced by myself a few times (don’t tell my kids – I’ll be the source of endless ridicule) and when I do I sometimes manage to come in first place – but when “real-life” comes into play, i.e playing against actual opponents I’m lucky if I don’t come in last.

The last time I was playing Mario Kart I had an epiphany.  My life is Mario Kart.  I feel like I’m constantly racing with all kinds of crazy obstacles constantly being thrown in my path.  And just when I feel like I’m getting ahead and things are going according to plan, something happens and I’m flying off into an endless abyss yelling “noooooooooooooooooooooo”!!!  I’m secretly planning and “practicing” hoping that the next time I’m faced with a challenge I’ll be better equipped to handle it, but more often than not - “noooooooooooooooooooooo”!!!  This week B”H, I’ve been gently placed back on the track, hopefully not too far behind to continue with my life’s race.

How can you resist this salad?!!!!

One of my current challenges is getting to Minyan 3 times a day (ok, it’s really two you can theoretically combine Mincha and Maariv together).  I find it’s kind of like the Mario Kart banana peel.  You’re zooming along your day, actually accomplishing something, and then “woa!” got to stop and go to minyan!!  As there aren’t a whole lot of women saying kaddish in general, in a sad way it’s kind of nice when I have another woman with me at minyan saying kaddish.  I think it’s something that guys who say kaddish almost take for granted – they are surrounded by their peers, gaining support and strength from the “chevrah”.  So when my friend Leyla, who is saying kaddish for her Mother, comes to my shul and davens with me, it’s a real comfort.  There is strength and a sense of connection in two voices saying kaddish versus just one.  The added bonus is there is a friend to shmooz with between Mincha and Maariv (not counting dear husband!).  Recently Leyla was in Shul and was mentioning how she had been so busy that she threw together a super quick dinner of salad with grilled chicken.  She was short a bunch of ingredients for dressing so she grabbed a bottle of strawberry syrup, added some vinegar and poured it on the salad – and it was awesome!!  The syrup added the sweetness and flavor to the dressing – no additional sugar needed.  Thanks Leyla – guess what we had for our salad this past week because of your genius??!!  Grilled Chicken and Raspberry Syrup Vinaigrette Salad!!  I had some grilled chicken breasts left over from last Shabbat, found some super-delicious-in-season avocados at the mega fruit store, and had a gorgeous variety of mini heirloom tomatoes freshly picked from the Optimistic Garden.  Into the salad with some cut romaine they went.  I grabbed the bottle of raspberry syrup (that everyone has in their pantry but never knows what to do with), added some wonderful balsamic vinegar for additional “depth”, a little olive oil and had an awesome salad – just like Leyla said!  After the salad was completely gone from the serving bowl, sweet son actually said “Mom, don’t you need more pictures of this salad?” Confused I said “Huh?” “Well duh, the salad was amazing and I’m trying to get you to make another one!!”  I love it when things work out!!  I’m back on the track, and maybe, just maybe I won’t come in last….at least this week!!

Optimistic Garden
Tomatoes!!!

Grilled Chicken and Raspberry Syrup Vinaigrette Salad

• 16 oz romaine lettuce, cut into bite size pieces
• 2 small avocadoes, diced
• 1 cup cherry or grape tomatoes, halved
• 2 barbecued chicken breasts, shredded into bite size pieces
• 2 tablespoons balsamic vinegar
• 2 tablespoons raspberry syrup
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Place the romaine lettuce, avocadoes, chicken, and grape tomatoes in a large salad bowl.  Toss to combine.

In a small bowl or measuring cup, combine the balsamic vinegar, raspberry syrup, and extra virgin olive oil.  Stir to combine.

Sprinkle the pepper and salt over the salad, then pour the dressing over the salad.  Lightly toss to evenly coat the salad.  Serve to your hungry family!

All the fresh, gorgeous, delicious ingredients!

 Pretty and healthy too!

 Just make the dressing in a small bowl...

 Delicious!!! 

(and super easy to make!)

 Bonus:

Dried mint from the Optimistic Garden!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Congratulations!

KosherEveryday is one of the finalists for the 

2011 CBS Most Valuable Blogger Awards!!