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Articles from Pareve
Linguine with Fresh Tomoatoes and Herbs
Linguine with Fresh Tomoatoes and Herbs
By Jamie Stolper @ 4:30 PM :: 5004 Views :: 254 Comments :: :: All, Salads, Entrees / Main Courses, Pareve

My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.

 
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Lentil Soup
Lentil Soup
By Pearl Roseman @ 4:28 PM :: 6442 Views :: 620 Comments :: :: All, Soups, Pareve, Vegetarian

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

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Lemon Mergingue Pie
Lemon Mergingue Pie
By Judy Rosenberg @ 4:26 PM :: 7146 Views :: 260 Comments :: :: All, Desserts, Entrees / Main Courses, Dairy, Pareve

Food Editor's Note:

This is a delicious dessert when you want something different, dramatic, and not too heavy. The combination of crisp crust, sweet-tart filling, and airy meringue is truly a satisfying combination. Judy’s version is very reliable - the filling sets up beautifully and the meringue is just the right consistency. You will need to make this dessert at least eight hours in advance, but the actual preparation time is less than an hour if you use a store-bought pie crust that you bake at home. This is a winner!

 
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Killer Horseradish
Killer Horseradish
By @ 4:16 PM :: 44385 Views :: 27 Comments :: :: All, Salads, Holidays, Passover, Pareve

This is not much of a recipe and the process is very simple, but here it is.

 

Food Editor's Notes:

I made maror (bitter herbs – usually horseradish) for the first time using this recipe. Don’t be scared away by Larry’s description of the horseradish fumes. They weren’t quite as strong as he says. I grated the horseradish in my food processor under the range hood in my kitchen. When I opened the processor and removed the grated root, I did have to hold my face away, but it wasn’t nearly as bad as I thought it would be. This is an easy and quick recipe and you will feel good about making from scratch this essential seder food. If you are used to the red color and slightly milder flavor of store-bought horseradish, use canned beets (one small or large can, drained) instead of or in addition to the sugar.

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Julie's Potato Salad
Julie's Potato Salad
By Julie Weisman @ 4:11 PM :: 3992 Views :: 207 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor’s Notes:  I like almost all potato salads, but this is a spectacular version that can be served at a casual meal or an elegant buffet or dinner party.  There is no mayonnaise in the dressing, just a tasty dressing of olive oil, vinegar, and other simple ingredients.  The most unusual part of this dish is the addition of asparagus pieces.  They add flavor and color, and elevate the dish to a level of sophistication not usually associated with potato salad.  This is easier to make than you imagine, can be made a day ahead of serving, and will be a great accompaniment to almost any entrée or salad.

 
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Hummus and Variations
Hummus and Variations
By Jamie Stolper @ 4:05 PM :: 5804 Views :: 684 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Hummus was originally brought to Israel by Jews from Arab countries.  It is now eaten by everyone in Israel and by Jews and non-Jews throughout the world.  It is healthy, easy to make from scratch, and has a delicious, distinctive flavor.  It is traditionally eaten with fresh, warm pita bread, but can also be used as a dip with fresh vegetables or as an accompaniment to Israeli salad, falafel, and other Israeli dishes.  Tastes vary when it comes to hummus – some like it very thick, some thinner, some with added flavorings, and some with olive oil drizzled on top.  This basic recipe produces a fairly thick hummus – just add some of the reserved bean liquid or water or reduce the tahini paste to produce a thinner version.  There are instructions for flavor variations below the basic recipe.  Store the hummus in the refrigerator, but stir and let sit to take the chill off a bit before serving.

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Honey and Ginger Glazed Carrots
Honey and Ginger Glazed Carrots
By Jamie Stolper @ 4:04 PM :: 3380 Views :: 161 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor's Note:  This is a vegetable dish that many people like to serve with a Rosh Hashanah dinner, as carrots are naturally sweet and provide good color and texture to a dinner plate.  But often the carrots come out too soft, too crunchy, too sweet, too gingery, or otherwise not up to expectations.  This recipe is a very easy one that leaves little room for variation in the final product.  Make sure you cut the carrots into pieces of equal size, so they cook evenly, and cook them just before serving so they don't soften more with a second heating.  It really is easy to do if you cut the raw carrots in advance and prepare the glaze in a separate bowl, ready to pour over the carrots and toss just before bringing to the table.

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Hamantaschen (cooke dough)
Hamantaschen (cooke dough)
By Harriet Rosen @ 3:54 PM :: 2773 Views :: 113 Comments :: :: All, Desserts, Holidays, Pareve

Hamantaschen Cookie Dough- Pareve

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Haman's Ears (Orecchi Di Aman)
Haman's Ears (Orecchi Di Aman)
By Edda Servi Machlin @ 3:52 PM :: 4208 Views :: 162 Comments :: :: All, Entrees / Main Courses, Holidays, Pareve

For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantachen are for the Ashkenazim. There are perhaps as many versions of this sweet as there are Jewish families in Italy. I regard this recipe as the finest. From this basic recipe you can create variations limited only by your own imagination.

 
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Guacamole Dip
Guacamole Dip
By Jamie Stolper @ 3:51 PM :: 2931 Views :: 199 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.

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