Yom Kippur
Olive and Orange Salad |
Pareve Serves 8
8 oranges
⅔ cup Kalamata olives, pitted and
cut in half
Juice of 2 lemons
½ cup olive oil
2 garlic cloves, pushed through a
garlic press
2 teaspoons mint, fi nely chopped
¾ teaspoon ground cumin
½ teaspoon paprika, plus more for
sprinkling Cut the oranges into thick slices.

Remove the pits with the point of
a knife. Peel off the skin. Cut the
orange slices into wedges. Move
them to a mixing bowl. Scatter the
olives over them.

In a small mixing bowl, whisk together
the lemon juice, olive oil, garlic, mint,
cumin and ½ teaspoon of paprika. Pour
the dressing over the orange-olive mix-
ture. Using two spoons, toss until the
mixture is entirely coated.

This recipe can be covered with
plastic wrap and stored in the refrig-
erator for 2 days. Before serving,
move the salad to an attractive bowl.

Sprinkle with more paprika. Serve
cold or at room temperature.

Nutty Spinach with Raisins |
Pareve Serves 6-8
⅔ cup raisins
⅔ cup pine nuts or slivered
almonds 2 (1 pound) plastic boxes of baby
spinach ⅓ cup olive oil, or more if needed
2 garlic cloves, very fi nely sliced
Kosher salt to taste
Juice of 1 lemon
Boil 2 cups of water, and pour it
into a heatproof mixing bowl. Add
the raisins, and soak them for 10
minutes. Strain the raisins in a sieve
and reserve.

Preheat a toaster oven or oven to
350 degrees F.

Roast the nuts for a minute or two.

Watch them carefully as they easily
burn. Reserve.

Rinse the spinach under cold water
and place it in a colander to drain.

Heat the olive oil in a very large
pot over a medium-low fl ame.

Sauté the garlic for a minute or
two until fragrant. Sprinkle it with
salt. Add the spinach in bunches to
the pot, even though water will still
be clinging to the leaves. Stir the
spinach continuously, and add more
as each batch wilts, which happens
quickly. Add more olive oil at any
time, if needed. Check to make sure
the spinach has enough salt and add
more, if needed.

Remove the spinach from the
fl ame, and add the raisins and nuts.

Stir to combine. This can be served
immediately or cool it to room tem-
perature, move it to a bowl, cover it
with plastic wrap and refrigerate it
for two days.

When ready to serve, move the spin-
ach to an attractive serving bowl and
drizzle the lemon juice over the top.

Sweet and Sour Beet Salad |
Pareve Serves 8-10
3 (15-ounce) cans sliced beets
3 tablespoons white vinegar
2 tablespoons fresh dill,
chopped fi nely
3 tablespoons red onion, chopped
½ teaspoon honey
Kosher salt to taste
Drain the beets in a colander,
and move them to a large mix-
ing bowl. Add the vinegar, dill,
onion, honey and salt. Gently stir to
combine. Cover the salad with plastic wrap
and refrigerate it for at least 12 hours
and up to three days.

Check to make sure the beet salad
has a tang. If it’s too sweet, add a
little more vinegar. If it’s too tart, add
a little more honey.

When ready to serve, move it to
an attractive bowl, preferably a clear
glass one to show off this salad’s
gorgeous garnet color. JE
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