Community Magazine March 2009

W hat’s Shabbat without salads? We’ve chosen two of our favorites – which will no doubt make your Shabbat table extra special! 66 COMMUNITY MAGAZINE Tangy Oriental Bok Choy Salad Ingredients: Salad: 2 heads of bok choy* stems and leaves, chopped ¼ cup sesame seeds, toasted 1 bunch of scallions 2 packages of Ramen Noodles or 2 cups of Chinese noodles, crumbled ¼ cup slivered almonds, optional Dressing: 1 cup Mikee Sesame Teriyaki Sauce (or see below to make your own) ½ cup white or cider vinegar Sesame Teriyaki Sauce: ½ cup olive oil ¼ cup sesame oil ½ cup teriyaki sauce Directions: Finely chop bok choy stems and leaves. 1. Toast the sesame seeds in a pan for a few minutes and 2. then pour on top of bok choy. Add finely chopped scallions. 3. Crumble noodles with your hand, then place on top 4. Add slivered almonds for an extra crunch! 5. Mix dressing and pour over the salad. 6. This salad is delicious fresh or can be served the next day (if there’s any left!). *Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week. Zesty Mediterranean Eggplant Salad Choose an eggplant that is heavy for its size, firm, and almost hard without wrinkles. It should have a solid, shiny color all the way to the stem, without any green. (Eggplants last up to 4 days in the refrigerator, but it’s best to use them within the day.) Ingredients Salad: 2 medium eggplants 1 onion, chopped 2 tomatoes, chopped 2 green peppers, chopped (optional) Dressing: 3 tbsp olive oil 1 tsp cumin lemon juice to taste salt to taste Directions Pierce the eggplant in several places with a fork, and 1. bake it at 350 degrees until it collapses. Set aside to cool. 2. Peel and cube the eggplant, or, for a softer texture, just 3. scoop it out from the shell. Add chopped onion and tomatoes. 4. Add green peppers. 5. Mix in the dressing. 6. Tastes best when made in advance and the salad marinates in the dressing. RECIPES: Salads from the Oven Gloria Bobo Judi Chalme