InGoodTaste_16pgs 4/27/17 4:30 PM Page 3
TORTILLA OMELET | DAIRY
8 eggs
3 corn tortillas, ripped into pieces
⅓ cup your favorite salsa (I used green tomatillo salsa)
⅔ cup grated sharp cheddar cheese
Salt and pepper
Oil for pan
In medium bowl, mix all but oil.

Heat oil in 10-inch skillet over medium heat. Pour egg mixture in.

As omelet begins to cook, lift edges and tilt pan to allow un-
cooked egg mixture to roll underneath.

When bottom of omelet is solid, slide the omelet, cooked side
down, onto a plate. Invert skillet over plate, and flip it over so cooked
side of omelet is up and raw side is facing down in skillet.

Cook omelet until it is solid all the way through. Serve immedi-
ately, with extra salsa if desired.

Serves 4
A TASTY
MARCH THROUGH MEXICO
MARCH 3, 2016
KERI WHITE | JE FOOD COLUMNIST
I HAVE NO IDEA why I was inspired by Mexican flavors
this week. Perhaps it is a desire for warmer weather. Maybe
I was thinking about a dress rehearsal for Cinco de Mayo.

Or maybe just the fact that this simple, healthy menu is
delicious and infinitely doable, even on a busy weeknight
juggling four different schedules.

BEETS WITH CILANTRO AND LIME | PAREVE
4 medium beets
¼ cup chopped cilantro
Juice of ½ lime
Kosher salt
In medium saucepan, cover
beets with water and bring to boil.

Simmer about 30 minutes or until
beets are softened all the way
through when pricked with fork.

Run under cold water to stop
cooking. Peel the beets. You can
use your hands — the skin will
slide right off. Cut peeled beets
into bite-sized pieces and place
in bowl.

Toss with cilantro, lime juice
and salt. This can be served hot,
at room temperature or chilled.

Serves 4
Salad:Sabina Schaaf/Hemera/Thinkstock; sombrero: miflippo; beets: dianazh/iStock/Thinkstock.com
JEWISHEXPONENT.COM IN GOOD TASTE
See Spring, Page 4
MAY 4, 2017
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