3 fat large Vidalia onions chopped
4 tablespoons butter
2 teaspoons salt
1 teaspoon pepper
2 tablespoons sugar
1 small can tomato paste
1 large can chopped/diced tomatoes, with liquid
3 large baking potatoes
water
dill fresh is best but dried will do in a pinch
parsley
1/2 to 1 cup milk, half and half or cream (optional)

In a large stock pot melt the butter and cook the onions with the sugar, salt and pepper (stirring frequently) until they are very soft, about 15 to 20 minutes. Add the potatoes, tomato paste, tomatoes and their liquid and enough water to make sure that the potatoes are covered. Bring the soup to a boil and then cover and simmer until the potatoes are soft (about 1/2 hour). Add fresh parsley (great for leftover from seder), dill, salt and pepper and more sugar to taste. Emulsify in a blender, food processor or with an immersion blender until smooth, add milk if desired (or half and half) Best if served the next day and reheated.

Notes:

3 pounds fresh asparagus, tips cut off and reserved, woody ends removed, cut into 1 inch pieces
1/4 cup olive oil
1/4 cup Pesach margarine
2 medium red onions, chopped
6 cups chicken or vegetable broth
2 carrots, peeled and chopped
8 cloves garlic, coarsely minced
1 bunch parsley, chopped (about 1 cup)
1 tablespoon dried tarragon
1 teaspoon salt, (or more to taste)
1 teaspoon black pepper
cayenne pepper, to taste
1 large tomato, seeded, juiced and finely diced, for garnish

Melt the margarine in the olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until tender, about 15 minutes, stirring occasionally. Add the broth and bring to a boil. Add the asparagus stalks, carrots, parsley, tarragon, salt, black pepper and cayenne to the broth. Reduce to a simmer, partially covered, and continue cooking until the vegetables are tender, about 40 minutes. Remove the soup from the heat and let cool. Using a blender or food processor, puree the broth and vegetables in batches of 2-3 cups. If you like a thinner soup, strain some of the soup before returning it to the pan.  At this point, you can store the soup, covered, in the refrigerator for a few days and the soup can be finished just before serving. Before serving, heat the soup over medium heat. When bubbling, add the asparagus tips, and simmer until the tips are tender and the soup is hot, about 10 minutes. When you serve the soup sprinkle some of the diced tomato on top. Serves 7 to 8.

Notes: A recipe from my cooking school days. Still easy, still delicious.

1 large cauliflower, separated into florets
1 tablespoon garlic, mince
1 teaspoon crushed red peppers
1/4 cup olive oil
4 cup broth (vegetable, chicken or a combination)
2 tablespoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
2 teaspoons (or more) black pepper
1 bunch parsley, chopped for garnish

In a large pan of boiling water par boil the cauliflower for about 4 minutes or until tender. Remove from boiling water and let cool slightly. In another stock pot heat the broth until boiling, reduce to a simmer and cover. In a skillet heat the olive oil and sautee the garlic for about 3 minutes or until lightly golden. Then toss in the cauliflower. Cook, stirring and break up the cauliflower slightly, for about 5 minutes. Add the cauliflower mixture to the simmering soup an then add the paprika, cayenne and pepper. Cook for about 3 minutes then remove from heat and let cool. Puree with a blender, immersion blender of food processor. 
Heat through, garnish with parsley and serve. This soup can be made up to a week in advance. Serves 6 to 8.

Notes: When you puree the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream.

1 small melon, cut into 1-inch cubes (making about 2 cups puree)
1 tablespoon honey
1/8 teaspoon salt
1 tablespoon water
1 pint strawberries
1 ground pepper
1/8 teaspoon balsamic vinegar
ice water for thinning
Garnish
4-6 small scoops kosher for pesach or homemade berry sorbet or sherbert
4-6 fresh raspberries for garnish

Puree melon cubes with honey, salt, and water. Pour the mixture into a bowl, cover, and refrigerate. Puree strawberries with pepper and balsamic. Strain, then pour into a bowl, cover, and refrigerate. When ready to serve, stir both purees and evaluate their consistency. Thin whichever one is thicker (usually the strawberries) with enough ice water to make it the same consistency as the other. Measure a scant 1/4 cup of melon puree into each of the chilled cups, then measure a scant 1/4 cup of berry puree into the center of the melon puree. Swirl gently, then top each with a small scoop of sorbet topped with a rasberry. Serve immediately. Serves 4 to 6.

Notes: Sophisticated and practical and a really different kind of soup.

1 large cantaloupe, peeled, seeded, and chopped
3 yellow peppers, cored, seeded, and chopped
1 cup plain yogurt
1/2 cup dry white wine
1/4 cup sliced onion
1 tablespoon cilantro, chopped
1 and 1/2 tablespoons lime juice
salt
Garnish: cilantro or parsley sprigs

In a food processor or blender puree the cantaloupe, peppers, yogurt, wine, onion, and chopped cilantro. Stir in the lime juice and season with salt. Refrigerate until well chilled. When ready to serve, ladle soup into bowls. Top each with a sprig of cilantro or parsley. Serves 4 to 6.

Notes: An unusual first course

3 cups blueberries
4 cups water
pinch salt
1 tablespoon sugar
1 1/2 cups sour cream
3 tablespoons potato starch
1/8 teaspoon cinnamon

Boil the 2 cups of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip potato starch into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened. Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator. When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls. Serves 4 to 6.

Notes: Marvelous, rich, and on the tart side, this soup is truly refreshing

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon garlic, chopped
1 medium zucchini, chopped
1 small eggplant, chopped (about a cup)
1 yellow bell pepper, chopped (you can also substitute green or red)
2 pounds fresh or canned tomatoes, peeled and chopped
2 tablespoons fresh basil, sliced fine
1 teaspoon fresh thyme minced (or 1/4 teaspoon dried)
2 cups vegetable or chicken stock
pinch cayenne pepper
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Garnish: balsamic vinegar and shreds of fresh basil

In a large saucepan, saute the onion and garlic in the oil for about 3 minutes then toss in the eggplant, zucchini, and pepper and saute, stirring from time to time, another 5 minutes. Mix in the tomatoes with their juice and stir. Stir in the basil, thyme, stock, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes. If you are going to serve the soup hot and chunky, ladle it into bowls immediately. Spoon a little balsamic vinegar over each serving and sprinkle with fresh basil.

If you’d like to serve it as a puree, ladle the solids into the blender first, then thin with the broth. You can serve it hot immediately--or chill and serve it cold. In all cases, garnish each bowl at serving time with a dribble of balsamic vinegar and fresh basil shreds. 

Notes: This soup version of the classic Provencal dish is good hot or cold, pureed or not, as a first course or a meal.

1-1/4 cup ground walnuts
1/2 cup ground pecans
3 tbsp butter or margarine, melted
1/3 cup sugar
semi-sweet chocolate
2 or 3 pints of strawberries (green tops cut off) or raspberries

Preheat oven to 350. In a bowl combine the nuts, margarine and sugar (amounts are approximate--you may need to add a little more of one ingredient or another, depending upon how sweet you want the shell, how large your pan is, etc). Press the crust into a pie, tart or quiche pan. Bake for 12 to 15 minutes, or until lightly browned. Cool. Melt chocolate. Brush the chocolate on bottom and sides of cooled tart crust. Arrange the berries decoratively on crust before chocolate hardens. Drizzle melted chocolate over berries. Refrigerate until the chocolate is hardened. Serves 8.

11-1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1-1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle

Sprinkle salmon with salt and pepper. Place the salmon in a steamer basket and then place it in a pan of boiling water. Steam the salmon until it’s just opaque in center, about 15 minutes. Cool completely and cut into thin slices. Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry. In a bowl combine the mayonnaise, 3/4 cup dill and vinegar and whisk to combine. Season the dill sauce to taste with salt and pepper. Flake the smoked salmon coarsely into a large bowl, discarding skin and bones. Gently mix the pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce into the smoked salmon. Place 1 rounded tablespoon salmon mixture and a piece of the steamed salmon at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.) Serve rolls with remaining dill sauce. Makes 8 servings.

Notes: This looks like sushi and is a really great substitute for gefilte fish.

2 medium russet potatoes, peeled
2 Tbsp vegetable oil
2 eggs, beaten
1/3 cup plus 1 tablespoon potato starch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon fresh dill, minced

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour. Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.

Notes: Modified from a recipe from The Passover Gourmet by Nira Rousso. Wonderful in soup or stew.

2 tablespoons oil
1/4 cup maple syrup
2 teaspoons balsamic vinegar
2 pears, cored and sliced 1/4 inch thick
2 apples, cored and sliced 1/4 inch thick
1/3 cup chopped glazed mixed dried fruits
1/2 cup apple juice
2 tablespoons chopped pecans

Heat oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar. Add pears and apples. Partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes.  Remove from heat. Stir in dried fruits and apple juice. Let set for at least 15 minutes. You can cover and refrigerate until ready to serve. Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature.

Notes: Pan-roasted fruits and glazed dried fruits give a new twist to the traditional compote.

8 oz apricots, dried
12 oz apricot nectar*
1 lb carrots, tiny, whole
3/4 cup brown sugar, packed down
1/2 cup almonds, slivered or chopped
margarine or butter

*NOTE: sometimes it is hard to find k/p apricot nectar so soak apricots in water (just enough to keep covered. You will have to add water every so often for at least 24 hours. Then continue recipe as if the water is the nectar). Soak apricots in apricot nectar for several hours or until softened. Preheat oven to 350. In greased 2- quart casserole, arrange in layers half of the carrots and half of the soaked apricots. Dot with margarine and half of the sugar. Repeat the 3 layers and sprinkle with the almonds. Bake for 40 to 45 minutes. Serves 6.

7-8 peeled and cubed Yukon Gold or White Russet potatoes
save potato water or you can use kosher for pesach non dairy creamer
1/2 to 3/4 stick margarine to start
salt and freshly ground pepper
1-2 eggs
Paprika
5 to 7 cloves garlic
1 pound portabella mushrooms, chopped
1/2 onion, minced
2 to 3 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
fresh parsley

Cook potatoes until soft but not mushy. Parboil as much garlic as you wish to use. I use 6-8 cloves of garlic. The garlic will slip right out of the skin and can be mashed along with the potatoes. Mash your potatoes, adding enough liquid and margarine until potatoes are whipped and fluffy or the consistency that you like.
Add salt and lots of pepper to taste. Add 1 to 2 eggs. Place mashed potatoes into paper cupcake holders and place into muffin tins. Top with paprika. Bake in the oven about 20 minutes until brown on top. These may be made ahead and reheated. In a skillet saute the onion in the olive oil for about 2 minutes, add the mushrooms and cook until hot throughout. Spoon in to warm potato cups and serve. Serves 8 to 10.

2 pounds russet or new potatoes
6 tablespoons butter
1/2 teaspoon salt or more to taste
1-1/2 pounds ripe plum tomatoes
Freshly ground black pepper to taste
1-1/2 teaspoon basil, crushed
2/3 pound mozzarella cheese, sliced
4 eggs, hard cooked
2/3 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
3 green onions, chopped

Preheat oven to 350. Grease a 9 X 13 casserole. Boil the potatoes until they are just barely tender, drain them, peel them and cut them crosswise in fairly thick slices. Melt the butter and pour 2 tablespoons or less in the bottom of a 9 x 13 pan. Arrange the potato slices in the casserole in one layer and salt them. Slice the tomatoes and arrange the tomato slices on top of the potatoes. Sprinkle the tomatoes with salt and pepper and the basil. Slice or shred the mozzarella, and arrange the cheese on top of the tomatoes. Peel and coarsely chop the eggs. Combine them in a bowl with the remaining 4 tablespoons of melted butter, the chopped parsley, the chopped green onions 1/2 teaspoon salt and some pepper. Toss the mixture together until it is thoroughly mixed. Spread the egg mixture evenly over the cheese. Sprinkle the casserole with the Parmesan cheese and bake for 25 - 30 minutes (or until the mixture is bubbling and the cheese is lightly browned on top). Serves 4 to 5.

1 1/2 pounds fresh asparagus
salt and pepper to taste
4 tablespoons oil
2 tablespoons red onion, diced fine
3 tablespoons apple cider vinegar
2 tablespoons honey
3 tablespoons chopped pistachios
1 tablespoon minced fresh parsley (great way to use up the extra from Seder)

Trim asparagus spears as needed.  Arrange asparagus in a single layer in a large skillet.  Add boiling water to cover and 1 teaspoon of salt.  Cover and simmer until tender-crisp, about 5 minutes. Submerge the asparagus in ice water. Drain and set aside. In a bowl combine the oil, honey, vinegar, onion, pistachio and parsley. Mix to combine. Arrange the asparagus on a serving plate. Drizzle the vinaigrette on top of the asparagus and serve. This can be made ahead of time and refrigerate for at least 2 hours before serving. This can be served at room temperature or cold.

Special InstructionsGreen Asparagus and Insect Infestation:
Asparagus contains beetles and thrips. Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.
Inspection:
1. Shave down the floret at the asparagus tip.
2. Remove the triangle parts along the side of the asparagus. (A potato peeler is recommended.)
3. Wash thoroughly.
When prepared in this manner, special inspection is not necessary.

White Asparagus:
This hard to find and very expensive cousin to green asparagus has neither open florets nor scales for the insects to occupy. Hence, it may be used without any special preparation. However, it should be washed thoroughly before using.

Fresh Parsley:
Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Notes: Fresh asparagus and parsley tend to be insect infested. Please see "Special Instructions" below for detailed instructions on checking these for insect inspection.

7 to 8 cups mixed greens, torn into bite size pieces
2 green onions, chopped
1/4 cup chopped celery
1 cup drained mandarin oranges
1 cup chopped roasted hazelnuts (they taste great caramelized)

Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts. Drizzle the salad with Parsley dressing.

Parsley Dressing:
1/2 cup oil
1/4 cup chopped parsley
2 tablespoon sugar
2 tablespoon apple cider vinegar
salt and pepper to taste

Mix all ingredients together in a bowl and whisk to combine. Let set for at least 1/2 hour to allow the flavors to blend. 

Special InstructionsGreen Onions or Scallions:
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.

Lettuce:
Inspection:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.

Fresh Parsley:
Fresh parsley (as well as the following herbs: basil, dill, cilantro, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.


Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Notes: Green onions (scallions), lettuce, and fresh parsley tend to be insect infested. For detailed instructions on how to check each of these ingredients for insect inspection, please see "Special Instructions" section below.

2 cups medium diced sweet potatoes (you can use the canned variety)
1/2 cup raisins
2/3 cup finely diced red onion
1/3 cup finely diced celery
2 teaspoons fresh grated ginger
1/2 cup Pesach mayonnaise
1 tablespoon finely chopped parsley

Cook potatoes until they are fork tender in boiling water. Drain the potatoes and cool them completely. Soak the raisins in hot water for 10 minutes and then drain. Combine the potatoes, raisins, onion, celery, ginger, mayonnaise and parsley in a bowl. Mix gently. Cover and chill for 24 hours before serving.

Special InstructionsFresh Parsley:
Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Notes: Fresh Parsley tends to be insect infested. Please check "Special Instructions" below for insect infestation instructions.

3 cups cubed cantaloupe
3 cups cubed watermelon
3 cups cubed honeydew
2 tablespoons chopped fresh basil
2 tablespoons honey
18-ounce shredded mozzarella
2 teaspoons minced jalapeño (optional)
1/2 teaspoon salt

Place the melon cubes in a large bowl. Add the basil and mix to combine. Drizzle the honey over the melon. Add the mozzarella, jalapeno (if desired), and salt. Toss again and serve. 

Special InstructionsFresh Herbs and Insect Infestation:

Fresh Basil and other herbs (including thyme, cilantro, dill, mint, oregano, parsley, rosemary and sage) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.

Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Notes: Fresh Basil tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on insect inspection.

1 avocado, peeled and sliced
1 grapefruit, peeled, segmented, seeds removed
Boston lettuce or butter lettuce (optional)
1/4 cup mayonnaise
1 tablespoon plum jam, or strawberry or other berry jam
1/2 teaspoon lemon juice
Salt and pepper

Arrange slices of avocados and grapefruit segments on a plate, either on lettuce or without. In a small bowl, mix the mayonnaise together with the jam and lemon juice (taste test for the balance between the sweet/sour balance and make any adjustments needed). Spoon the dressing over the salad. 

Special InstructionsLettuce Leaves and Insect Inspection:
Lettuce, Chinese Lettuce (Napa), Boston, Open Leaf ,Bib, Bok Choy, Butter Lettuce, Chicory, Green Leaf, Red Leaf, Romaine, and Watercress all grow in a similar fashion The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. We therefore recommend that each leaf be washed and checked individually with extreme caution. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow(1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. The use of a light box for checking lettuce is extremely helpful.

Inspection:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.

Notes: I usually serve this salad on lettuce, but it isn't really necessary. Lettuce leaves tend to be insect infested. Please check "Special Instructions" category below for inspect inspection instructions.

2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens

Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers cut into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least 2 hours, or over night. To serve add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves. 

Special InstructionsGreen Onions (Scallions):
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
Inspection:
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.

Mixed Salad Greens:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.

Notes: Green onions (scallions) and Mixed Salad Greens require insect infestation inspection. Please see "Special Instructions below: