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Salmon Chimichurri

Salmon Chimichurri
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Salmon Chimichurri
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Ingredients
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Instructions
  1. Puree all ingredients in a processor. Transfer to a bowl (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  2. Spread on Fresh fish and gill
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General

Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Ingredients
Falafel
Bowl
Servings:
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Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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Appetizers Salad

Kale Caesar Salad

Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale Caesar Salad
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Kale caesar salad, jewish food project, federation cja, healthy cooking
Kale Caesar Salad
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Ingredients
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Instructions
  1. Place the baby kale in a large bowl.
  2. • Place capers, garlic, lemon juice, Parmesan cheese and Dijon mustard into food processor, and process until all the ingredients form a paste. Keep the processor running and slowly pour in the oil.
  3. Pour 1 third of the salad dressing over the kale and use your hands to massage the kale leaves for a few minutes.
  4. Add in the radicchio and some additional dressing, taste and correct seasonings to suit your taste. Serve and enjoy.
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General Sauces

Classic Argentinian Chimichurri

Chimichurri
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Chimichurri
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Ingredients
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Instructions
  1. Add all of the ingredients except the oil and vinegar into a large bowl. Toss well to make sure that the salt is spread evenly around the ingredients. Allow the mixture to rest for 30 minutes.
  2. Next add the vinegar and water. Mix well. Allow to rest for another 30 minutes.
  3. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not, add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight.
  4. For best results, prepare the chimichurri at least 2 or 3 days ahead of time. If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.
Recipe Notes

The Boiling Liquid Method: Many in Argentina like to add an extra step to their chimichurri preparation that includes boiling the water and salt together, and immediately pouring the mixture over the rest of the ingredients before the oil is added.

This helps to tame the pungency of the garlic and parsley, thus creating a milder and smoother chimichurri. This method also works very well if you are short for time and need a well-balanced chimichurri, yet do not have the time to let it sit for a day or more before serving.

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