Salad-O-Matic... Part one: Green Salad

By Zoe

Salad is really cool. As a vegetarian I am a strong supporter of salad, but there is definitely one out there for everyone. It can be a main dish or a side dish... even a great breakfast! And if greens aren't your thing, tune in for another installment of Salad-O-Matic some time in the future.

Greens to use
-Baby Spinach
-Romaine Lettuce
-Butter Lettuce
-Raddichio
-Any lettuce you prefer
-Any bitter-ish greens that can be eaten raw, like those lovely "Field Greens" types

Stuff to add
-Strong or salty cheese, such as blue, gorgonzola, feta, parmesan or romano. Again, all are better when fresh, meaning sold by the wedge instead of in a container as shredded or grated cheese.
-Any nuts or seeds are always good. Walnuts, almonds, and sunflower seeds are great.
-Extra veggies: carrots, grape tomatoes, celery, fennel, cucumber, onions, purple cabbage and bell peppers of any kind are awesome, as well as any bean in the world or any veggie imaginable.
-Extra fruits: sliced apple or pear, orange sections, and dried fruit like raisins, currants or apricots are the best by far.

Dressing
Making dressing looks and tastes like it takes more work than it does. The most basic dressings call for some kind of oil, an acidic component, salt, and pepper.
Oil in salad dressing is usually a flavorful oil like olive oil, and that is really the only one I use, regardless of recipie.
The acidic part could be vinegar of any type, as well as lemon juice. The acid decides the dressing's flavor for the most part, like in Balsamic dressing.
Salt and pepper are used according to taste. Pepper is usually used less sparingly than salt.

Jazz up your dressing:
-Use balsamic vinegar
-Use lemon juice instead of or in addition to vinegar
-Add a few squirts or prepared mustard... it will seriously taste like the store bought dressings you know and love. Only better, since you made it.

Working (and Eating) for a Better World

By Deb

I am currently underemployed.  Really underemployed.  So I’ve decided to put some of my free time to use volunteering at one of my favorite places to eat, A Better World Café.  This community cafe, one of only a handful in the country, is located in the Reformed Church of Highland Park (NJ).  It was established to make healthy eating accessible and affordable to all. You can choose your portion size and pay accordingly, volunteer your time in exchange for a meal, or have the complimentary dish if you can’t pay or volunteer.  You can also choose to pay more than the cost of your meal and that money will go towards those with more limited resources.  Volunteers are either put to work doing prep work in the kitchen (I can tell you firsthand that cutting up pumpkins is a great arm workout, while de-kernelling corn gets tedious fast) or serving the customers.

Besides its admirable mission, the food is fantastic, prepared by staff chefs and students from the Elijah’s Promise cooking school in New Brunswick.  Fresh, local and seasonal ingredients are used whenever possible.  Today some of the menu items included spiced pumpkin soup, grilled cheese with peppers and roasted tomatoes on foccacia, and yellow cake layered with buttercream frosting and covered in chocolate ganache…mmm. One item that’s always available is the Better World Salad, and lots of people come in specifically for that.  Describing it won’t really do it justice, but it includes shredded cabbage, scallions, brown rice, marinated tofu, and roasted almonds in a magical sesame-flavored dressing.  Note to anyone who ever invites me to a potluck: this is what I’m bringing.

If you're in the area, stop by for lunch...

A Better World Café

19 South Second Avenue

Highland Park, NJ 08904

732.510.1572

www.betterworldcafe.org 

Open Monday-Friday, 11-3

Latkes, a Hannukah Miracle

by Deb


I only make latkes once a year, twice tops.  They take time to prepare.  Making them creates a big mess.  They are probably unbelievable fattening.  The whole house smells like onions afterwards.  So why bother at all?  Well, besides their role in commemorating the miracle of Hannukah, they are just about the most delicious thing in the world.  That first bite into a hot, crispy-on-the-outside-soft-on-the-inside latke makes it all worthwhile. That's my opinion anyway - my daughter who spent latke night in her room crying that she didn't want any would disagree.  But I'm pretty sure she's in the minority.


To make somewhere between 12 and 16 pancakes you will need:


4 large russet potatoes, peeled
1 medium onion
1 large egg
1 tsp. salt
1 tsp. pepper
2 or 3 tbsp.  flour
Vegetable oil, for frying
Applesauce and/or sour cream

Turn your oven on its lowest setting or warm and line a cookie sheet with a couple of layers of paper towels and set aside.


Coarsely grate the onion and potatoes using a box grater or shredder disc of a food processor.  Some recipes recommend putting potatoes in water to prevent discoloration, but I find mixing them with the onions right away also helps. Using your hands, squeeze out as much liquid as possible. Mix potato and onions with egg, salt, pepper, and flour.

Heat the oil in a heavy skillet or electric frying pan set to 375 degrees.  DO NOT start frying before the oil is hot enough or you will have pale, soggy latkes.  Drop a shred of potato in - if it sizzles right away, you're ready.  For each pancake drop a big spoonful of the mixture into the pan and flatten it a little. Then let it fry for about 5 minutes on each side, or until it's brown and crispy.  When you flip it, it's helpful to use two pancake turners so it doesn't splatter.  BE PATIENT! The most common cause of un-crispy latkes is premature flipping. And don't flip more than once.  If you have trouble waiting, do what I do and have a glass of wine in the meantime. That said, be aware that your first pan of latkes will probably not be perfect.  I promise the next one will be better.


Once they're done, put the latkes on the prepared cookie sheet and into the oven to keep warm while you fry the rest.  Try not to layer them on top of each other. Serve hot with applesauce or sour cream.  For other topping ideas, check out this article that appeared in last week's New York Times, Small Latkes, Large Toppings.