L ifestyle /C ulture
Break-Fast Dishes: Light, Simple, Tasty
tomatoes, fresh mint, etc.

F OO D
KERI WHITE | JE FOOD COLUMNIST
ONE OF THE CHALLENGES
of the break-fast meal for the
cook is the prep. The ideal
menu is one that can be done
ahead of time and pulled out
when the sun sets, not one that
requires the cook to spend
hours in the kitchen in the
run-up to serving.

Many families gravitate
toward a traditional bagel spread
— lox, whitefish salad, cream
cheese, etc. This is certainly
delicious and, if it ain’t broke,
don’t fix it. But for those looking
for a lighter repast, or one that
reflects the season which, in
this case, is still summer, I offer
some alternative fare.

These dishes can all be
done ahead and served chilled
or at room temperature. I
also factored in the growing
number of people who are
vegan, celiac (or avoid gluten
for other reasons) or just plain
picky. These dishes all meet
the first two requirements — I
can’t help with pickiness!
Given the current state of
the world, large, indoor gather-
ings are not recommended. But
the fact that the High Holidays
are early this year encourages
outdoor festivities, so this
menu is casual and summery
and well-suited to a backyard
gathering. QUINOA SALAD
Serves 6
This is the most basic version
of this grain salad — feel free
to jazz it up with chopped bell
peppers, cucumbers, cherry
1 cup quinoa
1 15-ounce can chickpeas
or your favorite bean
(navy, cannellini, etc.),
drained 1 bunch parsley, chopped
3 scallions, white and green
parts, chopped
¼ cup olive oil
2 tablespoons white wine
vinegar Juice of ½ lemon
2 cloves garlic, crushed
Salt and pepper to taste
Cook the quinoa according
to package directions; cool it
thoroughly. (You don’t want it
mixing with the fresh parsley
when it is still warm or it will
“cook” the herbs.) In a large
bowl, mix all the ingredients
except the beans and quinoa
to make a dressing. Add the
D e l i v e r e d T o Y o u r H o m e , O f f i c e , o r T e m p l e T h e O r i g i n a l C a t e r i n g M a v e n s
Yoom Kiip p u r Meen u
K o s h e r C e r t i f i e d
K o K o s h e r S e r v i c e
The Foodarama Smoked Fish Buffet
♦ Jumbo Whitefish stuffed with our Homemade Whitefish Salad
♦ Nova Scotia, and or Regular Lox,
♦ Kippered Salmon
♦ Smoked Sable
♦ Chopped and Creamed Herring
♦ Cream Cheese & Whipped Cream Cheese
♦ Assorted Cheese tray with Sweet Munchee, Imported Swiss,
American Cheeses, and Sweet Butter
♦ Vegetable Tray with Romaine lettuce, Sliced Tomatoes,
Cucumbers, Red Onions, and Assorted Olives
♦ Sliced Assorted Bagels, Russian Pumpernickel
21.98 Per person (min. 10)
The Foodarama Deluxe Fish Buffet
♦ Includes Everything Above Plus
♦ Cream Cheese and Lox, Cream Cheese and Chives
♦ Homemade Sweet Apple Kugel, or Blintzes with Sour Cream
♦ Fancy Assorted Mini Pastries or Fresh Fruit
26.98 Per Guest (Minimum 10 People)
NOW TAKING ORDERS FOR DELIVERY OR
PICK UP - WEDNESDAY & THURSDAY
CALL NOW TO RESERVE YOUR ORDER!
All Trays Beautifully
Decorated and Garnished
M a s h g i a c h –TT ’ m i d i
R e s i d e n t S u p e r v i s o r
A f u l l s e l e c t i o n o f A L a C a r t e i t e m s a r e a v a i l a b l e - F o r m o r e i n f o c h e c k o u t - W W W . F O O D A R A M A . C O M
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JEWISH EXPONENT
Quinoa salad
Nelea Reazanteva / iStock / Getty Images Plus
beans and quinoa, toss and the bottom of a large, deep
refrigerate overnight until bowl. Sprinkle it with the
ready to serve.

sugar, salt and pepper.

Layer the eggs over the
CLASSIC 24-HOUR SALAD
lettuce, placing some on their
Serves 10
sides facing out to add to the
visual appeal. Add peas, kosher
This is an oldie but a goodie! The bacon bits (if using), cheese
classic version contains bacon, and the remaining lettuce.

but this is easily avoided in Spread the mayonnaise over
one of two ways: Use a veggie/ the top of the salad, sprinkle
kosher bacon bits product such with a bit more grated cheese
as “Soy Boy,” or use smoked and top it with the scallions.

cheese to infuse the salad with
Cover the salad tightly with
the flavor without breaking any plastic wrap, and refrigerate it
rules. This dish has a dramatic overnight. Toss before serving.

presentation, so serve it in a
tall, glass bowl and toss it at ISRAELI ROASTED
EGGPLANT SALAD
the table.

Serves 8
1 head iceberg lettuce,
rinsed and torn into bite-
sized pieces
6 hard-boiled eggs, sliced
2 cups cooked, cooled peas
1 cup kosher/veggie bacon
bits 2 cups smoked cheese
(such as cheddar, Swiss,
Gouda, etc.)
1 cup mayonnaise
¼ cup sliced scallions, white
and green parts
1 teaspoon sugar
½ teaspoon salt
Generous sprinkling of
pepper Place half of the lettuce in
Sumac is a reddish-colored
spice commonly used in
Middle Eastern cooking. It
has a fresh, citrusy flavor, so
if you can’t source it, use a
teaspoon of grated lemon zest
in its place.

2 large eggplants, peeled
and cubed
2 cups cherry tomatoes,
halved 1 large onion, chopped
3 cloves garlic, crushed
¼ cup olive oil
½ teaspoon salt
1 teaspoon ground cumin
½ teaspoon paprika
See Food, Page 18
JEWISHEXPONENT.COM



be
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From soups to sauces to sides,
Manischewitz Broth brings comfort
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