Summer Vegetable Dishes


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As we enjoy these last days of summer, here are a few delicious recipes that make good use of this season’s bounty. If you’re lucky enough to have your own garden, you may have an abundance of these vegetables on hand; if not, check out your local farmers’ market for the freshest produce available.

For more great vegetable recipes, go to

Chilled Melon and Tomato Salad

Made for President Obama by White House Chef Keith Fuller

½ cantaloupe
½ cucumber
1-2 shallots
3 to 4 cups cherry tomatoes
3-4 teaspoons fresh Thai basil leaves
Salt and pepper, to taste

3-4 teaspoons honey
3-4 teaspoons balsamic vinegar
2-3 tablespoons extra virgin olive oil

For the salad:
Cut the cantaloupe into small chunks. Peel the cucumber, remove the seeds, and dice it. Peel and thinly slice the shallots. Cut each cherry tomato in half. Cut the Thai basil into thin strips (this is called a chiffonade).

In a large bowl, gently toss together the cantaloupe, cucumber, tomatoes, basil and shallots.

For the dressing:
Mix the dressing ingredients in a bowl.

Pour over the fruit and vegetable mixture. Add salt and pepper to taste. Let it sit for a few minutes to blend the flavors before serving.

Sesame Green Beans


1 pound green beans
2 teaspoons sesame oil
2 teaspoons sesame seeds
2 teaspoons balsamic vinegar (I like the Bartenura)
2 teaspoons sugar
2 teaspoons soy sauce


Preheat oven to 425 degrees. Mix beans with oil and sesame seeds. Spread out in a baking sheet with sides and roast for about 15 minutes. Mix together the balsamic vinegar, sugar and soy sauce. Drizzle over green beans.

Grilled Salmon with Cucumber Salad

1 cup plain whole-milk yogurt
1 tablespoon each chopped fresh dill
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
About ¼ teaspoon kosher salt
⅛ teaspoon pepper

Cucumber Salad:
½ pound Persian or English cucumbers
2 teaspoons chives, chopped
2 teaspoons flat-leaf parsley, chopped
1½ teaspoon minced shallot
2 teaspoons extra-virgin olive oil
¾ teaspoon lemon juice
⅛ teaspoon each kosher salt and pepper

Salmon and Serving:
4 salmon fillets (each 5 to 6 oz., ½ to 1 inch thick) with skin
1 tablespoon olive oil
¼ teaspoon each kosher salt and pepper
Fresh sill sprigs

Make sauce: combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.

Heat grill to medium-high (about 450°).

Make salad: cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt and pepper; set dressing aside.

Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12 by 20 inch sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime size holes through foil about 2 inches apart. Oil one side of foil.

Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil.

Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish. Garnish with fresh dill sprigs. Serve immediately with yogurt sauce.

Low Fat Zucchini Chocolate Muffins

1/3 cup boiling water
2 cups shredded zucchini
1 1/2 cups flour
1/2 cup cocoa
3/4 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil (canola is good!)
3 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes.

Yields 18 muffins.

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