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advice from a
knowledgeable neighbor.

teaspoons lemon or lime juice
Heat the olive oil in a deep skillet
over medium-high heat.

Add the mushrooms, and cook
them until they begin to brown, 5 to 7
minutes. Add the garlic and turmeric. Cook for 1
to 2 minutes longer until the garlic is soft.

Remove the skillet from the heat and
stir in the arugula and the lemon or
lime juice.

Serve it hot or at room temperature.

Balsamic-Lemon Vinaigrette |
Pareve Makes about ¾ cup
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons Dijon-style mustard
½ teaspoon minced garlic
Salt and freshly ground pepper to
taste Whisk the oil, lemon juice, vinegar,
mustard and garlic together.

Season to taste with salt and pepper.

Use at room temperature. ■
Ethel G. Hofman is a widely syndi-
cated American Jewish food and
travel columnist, author and culinary
consultant. E. Matthew Steinberg
Managing Director – Investments
Oppenheimer & Co. Inc.

165 Township Line Road
Jenkintown, PA 19046
(215) 576-3015
matthew.steinberg@opco.com Serving Investors in
Philadelphia and
South Jersey for 28 Years
Forbes is not affiliated with Oppenheimer & Co. Inc.

Oppenheimer & Co. Inc. Transacts Business on All Principal
Exchanges and Member SIPC. 4504954.1
Asparagus Photo by Pixabay
Arugula Photo by Pixabay
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