By Margi Lenga Kahn, Special to the Jewish Light
• Published September 24, 2020
INGREDIENTSBeets:4 large beets, red, gold or a combination, stems removed and beets well rinsed2 tbsp. extra virgin olive oil1½ tsp. dried oreganoSalt and pepper, for sprinkling beetsPickled red onions:¼ c. water¼ c. red wine vinegar1 tbsp. honey¾...
Ingredients:4 medium cucumbers, peeled, seeded and cut into 1-inch pieces (about 1½ cups)1½ tsp. coarse kosher salt1 large garlic clove, halved2 large cantaloupes, peeled and seeded and cut into 1-inch chunks1/3 c. tightly-packed cup mint leaves,...
(Adapted from recipe in “Fress,” by Emma Spitzer)
• Published March 30, 2017
Ingredients1 fennel bulb, cut in half lengthwise and very thinly sliced1 tsp. coriander seeds2 carrots, peeled and shaved into strips with a vegetable peeler1 navel orange, peeled, halved horizontally and thinly sliced,1/4 c. packed fresh mint leaves,...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 4, 2016
Serve as an appetizer or with a salad.Ingredients3 tbsp. olive oil, divided12 c. seasoned dry breadcrumbs1 medium onion, peeled and chopped8 oz. Baby Bella (cremini) mushrooms, washed, stems trimmed, and mushrooms grated onto a double layer of paper towels2...
(Recipe dapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi.) Ingredients: 1 cup Greek yogurt3/4 cup plus 2 tbsp. whole milk2 large whole-wheat pita breads, toasted until crisp3 large tomatoes, stems discarded, and diced into in 2/3-inch...
This salad is dotted with figs, grapes, olives and dates, four of the holiday's seven first fruits. A sprinkle of blue cheese adds a dairy twist.Ingredients:1/4 pound mesclun mix, rinsed under cold water and dried in a salad spinner or in paper towels25...
By Repps Hudson, Special to the Jewish Light
• Published August 1, 2012
Herky’s J Café at the Jewish Community Center is about to undergo a remake of menu and management. The reason: not enough demand for kosher sandwiches and salads approved by the Vaad Hoeir. The café, located in the JCC’s Staenberg Family Complex...
By Margi Lenga Kahn, Special to the Jewish Light
• Published February 1, 2012
The dictionary defines a brasserie as "an informal French restaurant serving simple hearty food." That is exactly what Gerard Craft, our town's celebrity chef (and founder of Niche in the Benton Park neighborhood), had in mind when he opened Brasserie...
By Margi Lenga Kahn, Special to the Jewish Light
• Published November 16, 2011
Everything about Tucci & Fresta’s Trattoria gives you the sense that the Hill may have finally arrived in Clayton. The décor is stylish without being stuffy—bold colors, dark wood, framed artwork set against textured gold walls. The menu is bountiful,...
By Margi Lenga Kahn, Special to the Jewish Light
• Published September 21, 2011
Rosh Hashanah, which celebrates the birth of the world, is the most regal of all the Jewish holidays. I can recall as a child being amazed at how different our synagogue looked for the holiday, with the Torah crowns and breastplates polished until they...
