Matzav Mazon: Spring Is In the Air


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After a few weeks of Pesach hiatus, we are back in action here on Now that spring is finally here, (and summer just around the corner,) it’s time to break out those light and cool dishes to go with the sunny and warm atmosphere. Spring is a great season to start bringing out lighter dishes such as salads and fish. Chilled soups are also on their way back to the dinner table. Here are a few great dishes for spring, or any time of year.

For even more delicious spring-time recipes, go to

Avocado and Grapefruit Salad

Serves 8


3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 cup walnut oil
1/4 cup olive oil
kosher salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes


Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.

Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.

Basil Pesto Chicken Salad


¼ cup pine nuts (optional)
4 -6 chicken breasts (cutlets)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
White wine to cover


Poach chicken breasts in wine and water. Bring liquid to boil, then simmer 15 minutes, let cool in liquid. Discard liquid when cool. Cut chicken into bite size pieces

Blend all other ingredients in blender to make a basil/pesto dressing. Pour ½ of dressing on chicken and marinate.

For salad:

10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with chicken and marinade right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.

Poached Salmon with Green Goddess Dressing

Poached Salmon

10 pieces salmon, skin removed, cut in 10 appetizer size pieces
3 cups water
½ cup white wine
2 tablespoons lemon juice
Salt to taste


In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil. Gently add salmon and reduce heat to a simmer. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook. (Alternatively, preheat the oven to 350 degrees. Sprinkle salmon with salt, a little white wine and lemon juice. Bake for approximately 10 to 12 minutes).

Green Goddess Dressing

½ ripe avocado
3 tablespoons white wine vinegar
1 garlic clove, chopped
1 oil packed anchovy, very finely chopped
1 teaspoon lemon juice
½ teaspoon lime juice
¼ teaspoon sugar
¾ cup olive oil
¼ cup pareve whipping cream or soymilk
3 tablespoons fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 small shallot, finely chopped (about 1 tablespoon)


Blend the first 7 ingredients in a food processor until coarse puree forms. With machine running, gradually add oil through feed tube and bend well. Transfer mixture to bowl and whisk in pareve cream. Add parsley, tarragon, cilantro, basil and shallot. Mix and season with salt and pepper to taste. Cover and chill at least 3 hours. Let stand at room temperature for 20 minutes before serving. Whisk and drizzle over poached salmon or use a dip for vegetables.

Chilled Cucumber Soup


4 cups sliced cucumbers
2 cups water
2 cups yogurt or sour cream
1 clove garlic, minced
mint leaves
1 tablespoon honey
1 ½ – 2 tablespoons salt
¼ teaspoon dill weed
Chopped scallions or chives for garnish


Mix all ingredients in a blender or food processor and chill overnight. To serve, ladle into bowls, serve chilled and garnish with scallions or chives.

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