L ifestyles /C ulture
Healthy Asian Flair Dinner, Plus Leftovers
F O OD
KERI WHITE | JE FOOD COLUMNIST
ON A RECENT foray to the
fishmonger, some ahi tuna
called my name. The bright
red steaks were screaming with
freshness, and I simply had to
have them for dinner.

I envisioned it soy-glazed,
rare-seared, sliced and served
alongside a couple of interesting
sides. But I had a busy day rid-
dled with deadlines, errands,
appointments, conference
calls, family responsibilities
and meetings, so I did not have
a lot of time or inclination to
provision for and craft intricate
accompaniments. Upon arriving home with
my prized tuna, I encountered
some bad news, namely that
the cupboard was rather bare,
save for a spaghetti squash
bought at the farmers market
last week, and a half-container
of snow peas left over from a
previous dinner.

The good news is I came up
with a “necessity is the mother
of invention” dish. The two veg-
etables came together nicely,
providing a unique blend of
textures and flavors, and the
color combo was beautiful.

The dish was simple to
prepare and performed dou-
ble duty — it essentially func-
tioned as both a starch and
a vegetable. OK, so spaghetti
squash isn’t exactly noodles,
rice or mashed potatoes, but it
is a healthier complex carb that
delivers enough heft to sort of
trick the palate.

Best of all, the leftovers
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ERY! Tender Roast Prime Brisket of Beef au jus
Half Roast Chicken (Classic, Herb Lemon Garlic, or Apricot Glazed)
Whole Roast Turkey with Savory Matzo Stuffing (Carved $15)
Carved Roast Turkey Breast (add $2)
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Stuffing (add $1)
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Sauce (add $1)
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• Half Roast Chicken (Classic, Apricot Glazed, Herb Lemon)
Tender Roast Brisket of Beef au jus
Char-Grilled Prime Rib Roast (wild mushroom sauce)
Herb-Crusted Rack of Lamb (wild mushroom sauce)
Stuffed Apricot Glazed Cornish Hens
Fresh 8 oz. Alaskan Salmon Filet– marinated and poached or grilled
Tender Roast Breast of Turkey
Gefilte Fish with Horseradish (3-4 oz.)
Homemade Gefilte Fish w/ Horseradish
Chicken Soup or Harvest Vegetable Soup
Homemade Large Matzo Balls
Chopped Chicken Liver Mold with Matzo Crackers
Homemade Kugel- Potato & Mushroom, Spinach & Garlic, or
Sweet Apple Raisin
Tzimmes with Sweet Potatos, Apricots, Carrots and Prunes
Mini Meatballs with Sweet & Sour Sauce
Fresh Mixed Fruit Bowl
Fresh Sliced Fancy Fruit Arrangements
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JEWISH EXPONENT
888-309-3800 provided a healthy and deli-
cious salad for my lunch the
following day.

As far as dessert goes, it
seems most people are skipping
it these days. But if you want
a final course — to complete
the meal, as my dear, departed
notoriously sweet tooth-
afflicted grandma used to
say — I’d keep it in the Asian
flavor profile.

Buy some candied ginger,
chop it up and sprinkle it on
vanilla ice cream or mango
sorbet. Or serve small cups of
rich hot chocolate sprinkled
with Chinese five spice powder.

SOY-SEARED TUNA
Serves 2 generously
2 tuna steaks, about
½-pound each, about
¾-inch thick
Juice of ½-lemon
¼ cup soy sauce
1 teaspoon sesame oil
1 teaspoon honey
Lots of fresh cracked pepper
(it should generally coat
the fish)
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