Ottoman Watermelon and Olive Salad

By Tina Wasserman for ReformJudaism.com

For almost three thousand years there has been a Jewish presence in the region of the world now associated with Turkey. At one time the Ottoman Empire encompassed lands from the Persian Guld in the east to Hungary, Bulgaria, and Greece in the northwest, and from Egypt and palestine in the south to the Caucasus mountains in the north, with Istanbul designated its capital. I first tasted this wonderful combination of flavors on the island of Santorini in the Adriatic Sea. As bright as the iconic sun-drenched, white stucco walls and blue domed rooftops are on this island, this dish is vibrant with color and flavor to match its surroundings. Enjoy this dish any time of year but especially when watermelon is at its sweetest!

Continue reading.

For more great Jewish cooking ideas, check out our    page.

Vegetarian Delight with Ottolenghi

By Libby Barnea for Hadassah Magazine

In the midst of the dog days of summer, slaving away in a hot kitchen—roasting or baking meats and preparing other rich dishes—just doesn’t appeal to the home chef. For vegetable and general summer cooking inspiration, who better to turn to than Yotam Ottolenghi and Sami Tamimi, the famed London duo behind the burgeoning Ottolenghi restaurant empire in England’s capital and the authors of several cookbooks, including Jerusalem and the upcoming Plenty More (due out in October; both books published by Ten Speed).

These two recipes—Fennel, Cherry Tomato and Crumble Gratin and Radish and Fava Bean Salad—come from the recent American reissue of the pair’s first tome, simply called Ottolenghi: The Cookbook. The chefs’ focus here on light dishes infused with herbs, olive oil and other layers of flavor—and no doubt largely inspired by their Israeli childhoods steeped in Mediterranean cooking—translate seamlessly to delicious summer cooking. Enjoy, and stay cool. Oh, and because I couldn’t resist a little something chocolate-y, try Ottolenghi’s Macadamia and White Chocolate Brownies, they are delicious.

Continue reading.

For more great Jewish cooking ideas, check out our    page.

SUMMER VEGETABLE AND RICOTTA PASTA

From Jaime Geller on The Joy of Kosher

I call this MY DINNER IN A BAG. I park next to the Farmer’s market, grab my basket and pick whatever vegetables look good to me. Race home, boil water and 15 minutes later I have a healthy and homemade dinner. You can vary this dish by using whatever vegetables are in season. The creamy and rich homemade cheese all gooey and folded into the pasta is simply heavenly and is a perfect way to end the day.

Prep Time : 15 min
Cook Time : 15 min
Ready Time : 30 min

4 Servings

Ingredients
1 pound pasta, cooked al dente (I use whole wheat pasta)
Best quality extra virgin olive oil
2 cups grated zucchini, I use a box grater
1 cup grated onion
1 cup grated carrots
1 cup grated beets
2 cups kale
2 cups halved cherry tomatoes
2 tablespoons chopped garlic
½ cup torn basil leaves
¼ cup chopped flat leaf parsley
1 ½ cups ricotta cheese (see recipe)
Kosher salt and freshly cracked pepper

Keep reading for directions.

For more great Jewish cooking ideas, check out our    page.

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: Perfectly smooth DIY hummus in a fraction of the time -- thanks to a simple, brilliant trick.

You will go to picnics and barbecues this summer, and there will be that person who brings the laziest contribution this side of a bag of Doritos: the store-bought tub of hummus. Maybe a sack of wet baby carrots to go with.

And you won't judge them, because you're nice.

Tubbed hummus has become that friendly convenience food that everyone accepts -- it's the new, improved French onion dip. It's so popular, it even comes in guacamole flavor. (Now you can start judging.)

But that stuff in the tubs -- as healthy and quick and easy as it may be -- is never going to be as good as the real thing. The real thing is rich and sultry and alive. It is tumbling over with nutty tahini and pricks of lemon and garlic and salt. It tugs at you so hard you want to drink it, not pop it open as a sensible snack.

I have the real thing for you. And it's a hell of a lot easier to make -- and faster -- than you'd think.

Continue reading.

For more great Jewish cooking ideas, check out our    page.