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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ED DELIV
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)
Eggplant Rolotini with Roasted Red Peppers and Portobello Mushroom
Stuffing (add $1)
Boneless Stuffed Breast of Capon with Savory Matzo Stuffing and Wine
Sauce (add $1)
Apricot Glazed Stuffed Cornish
Hen (add $1)
- Fresh Alaskan Salmon Filet Grilled or Poached with Lemon, Dill, White
Wine (add $2)
Char-Grilled Prime Rib Eye Roast with Wild Mushroom Sauce (add $5)
Herb Crusted Lamb Chops (add $5)
Chicken Soup with Matzo Balls, or Harvest Vegetable Soup
Choice of Chopped Chicken Liver Mold, Gefilte Fish with Horseradish
(3-4oz.), Or Sweet and Sour Mini Meatballs
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$27.98 Per Person (min 10)
A La carte Items
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Choice Of 2 Vegetables-
• Glazed Baby Carrots, String Beans, or Broccoli Cauliflower & Carrots
• Herb Roasted Bliss Potatoes, Candied Sweet Potatoes, Roast Garlic
Mashed Potatoes or Kugel (Potato & Onion, Spinach & Garlic, or Sweet
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MARCH 21, 2019
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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
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For more info check out- WWW.FOODARAMA.COM
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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L ifestyles /C ulture
BLUE BELL
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Fine Italian Cuisine
Canola or vegetable oil for
cooking In a shallow dish, mix the
lemon juice, soy sauce, sesame oil
and honey. Place the fish in the
dish, turn it to coat and allow it
to marinate for 30 to 60 minutes.

Remove the fish from the
marinade (reserve the mari-
nade for later use) and sprinkle
the fish generously with coarse,
fresh-cracked pepper. Press the
pepper into the fish.

Heat the oil in a skillet over
medium heat and add the fish.

Cook about 2 minutes per side
for rare. Remove the fish from
the heat and allow it to rest for
about 2 minutes.

While the fish rests, pour the
reserved marinade into a skillet
and bring it to a boil. Pour the
hot marinade over the cooked
fish. Slice the fish on the diago-
nal and serve immediately.

ROASTED SPAGHETTI
SQUASH WITH SNOW
PEAS down on a parchment-lined,
rimmed cookie sheet.

Bake the squash at 350
degrees for about 30-40 min-
utes until completely soft inside.

Remove the squash from the
oven and, when cool, scrape the
inside of the squash out with
a fork, forming spaghetti-like
strands. Place the spaghetti
squash back on the parchment
and spread it into an even layer
on the baking sheet.

Sprinkle the ginger over the
spaghetti squash, and add the
cut snow peas.

Toss well, sprinkle salt onto
the mixture and return it to the
oven for another 20 minutes
until the snow peas are cooked.

LEFTOVERS LUNCH
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Whole Filleted Fish
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Blue Bell, PA 19422
www.ristorantecastello.com 215.283.9500
1 teaspoon rice vinegar
1 tablespoon canola or
vegetable oil
½ teaspoon soy sauce
Fresh cracked pepper
Serves 1
Place the lettuce into a shal-
low dish. Place the squash/
Serves 4 generously
This healthy lunch repur- snow pea mixture on top of
poses the dishes above into a the lettuce, spreading it out to
1 spaghetti squash
healthy, delicious salad.

distribute it evenly.

Mix the oils, vinegar and
1 cup snow peas, cut in half
2-3 cups torn lettuce or baby soy sauce in small cup with
1 tablespoon grated ginger
a fork and drizzle it over the
greens ½ teaspoon salt
salad. Toss well.

½ cup squash snow pea
Cut the spaghetti squash in
Place the sliced tuna on
mixture half and remove the seeds.

top of the salad and serve
4 slices seared tuna
Place the squash halves face
immediately. l
½ teaspoon sesame oil
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MARCH 21, 2019
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