Lag B'Omer Picnic

http://www.JewishWorldReview.com | Lag B'Omer is a joyous holiday. Families get together to go hiking in the hills or picnic in the park. In the evening there is singing and dancing around a campfire. It's a day of celebration in the midst of the solemnity of the counting of the Omer, which occurs in the seven weeks between Passover and Shavuos.

According to Kabbalists, Rabbi Shimon bar Yochai, the author of the Zohar, the basic book of Kabbalism , died on Lag B'Omer and requested that his death be celebrated, not mourned. Thus, Lag B'Omer is the one day during that time that weddings can take place. In our family, it's our anniversary.

Lag B'Omer is the perfect time for that first picnic of the year or go back-packing on nearby hiking trails. Just the two of you (and don't forget the bubbly) or make it a family outing. The menu below travels well. Just store each course in tight-lidded plastic containers and tuck a couple small freezer packs in between. Pack the vinaigrette dressing in a small container and pour over the chicken before serving. Dining in the backyard? Invite neighbors, double the recipes and make everything ahead.

Because it's said that a carob tree grew outside the cave dwelling of the Rabbi, it is customary to eat sweets made with carob, the long leathery pods which contain a sweet, dark pulp. Menu below includes two desserts — one with carob powder, the other with pareve chocolate. Kids will love the pizza.

1/2 cup crushed pineapple, undrained

1/2 cup fresh or thawed frozen raspberries

1/2 cup diced strawberries

1 cup sliced seedless red grapes

1 cup fresh or thawed frozen blueberries

1 cup unsweetened apple juice

1/2 cup orange juice

1 tablespoon fresh lemon juice

2 tablespoons finely shredded fresh mint

1/4 teaspoon freshly ground pepper

2 tablespoons toasted shredded coconut (optional)

Combine the pineapple, raspberries, strawberries, grapes, blueberries in a bowl. Stir in the juices, mint and pepper. Cover and chill

To serve: divide fruit mixture evenly into four bowls. Garnish with toasted coconut (optional).

Approx. nutrients per serving: Calories - 122 protein - 1g carbohydrates - 30g fat - 1g cholesterol - 0mg sodium - 6mg

CHICKEN IN GREEN VINAIGRETTE JACKET

SERVES 4

4 (about 1 1/2 pounds) boneless chicken breasts
1 small onion, quartered
1 bay leaf
3-4 peppercorns
Vinaigrette sauce
1/4 cup cider vinegar
1/4 cup parsley sprigs, packed
1 hard-cooked egg, quartered
1 small scallion, sliced
1 teaspoon Dijon mustard
1-teaspoon capers, rinsed
1/2 dill pickle, cut up
1/3 cup olive oil
Salt and pepper to taste
Endive, cherry tomatoes and black olives for garnish

Place the chicken in a shallow saucepan. Add the onion, bay leaf, peppercorns and enough boiling water to cover. Bring to boil over high heat. Cover and reduce to simmer. Cook 15 minutes or until chicken is opaque when pierced with a sharp knife in thickest part. Place chicken in a serving dish. Pour 1/3 cup cooking liquid around. Cover and refrigerate.

Prepare sauce: Place all the ingredients except the olive oil, salt and pepper in blender jar or food processor. Whirl for 15 seconds or until smooth. With motor running, slowly pour the olive oil through the opening in lid of blender jar or through the food processor funnel. Season to taste with salt and pepper. Use at room temperature. To serve: Remove chicken from refrigerator. Pour off any liquid. Pour enough sauce over chicken to coat evenly. Pass remaining sauce in a sauceboat. Garnish with endive, cherry tomatoes and black olives.

Aapprox. nutrients per serving: calories - 473 protein - 37g carbohydrates - 1g fat - 35g cholesterol - 162mg sodium - 269mg

JICAMA COLESLAW (PAREVE)

SERVES 4

1/4 cup olive oil vinaigrette
3 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon garlic powder

Salad

1 large jicama (about 1 pound), peeled
1 medium red bell pepper, seeded and diced
2 cups packaged shredded cabbage
1/4 cup snipped cilantro
2 tablespoons snipped dill
4 red cabbage leaves (optional)

In a small bowl, whisk together the oil vinaigrette, orange juice, olive oil and garlic powder. Set aside. Cut the jicama into chunks. Grate in the food processor using the grater blade. Transfer to a bowl. Add the red pepper, cabbage, cilantro and dill. Pour the dressing over and toss gently to mix. Spoon into red cabbage leaves (optional). Serve at room temperature.

approx. nutrients per serving: calories - 154 protein - 2g carbohydrates - 17g fat - 10g cholesterol - 0mg sodium - 137mg

SWEET POTATO SALAD (PAREVE)

2 (about 1 pound) sweet potatoes, peeled and cut in 3/4-inch cubes

3 tablespoons olive oil

1 1/2 teaspoons lemon pepper seasoning

3 tablespoons chopped parsley

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons honey, warmed

1 cup canned black beans, rinsed and drained

Approx. nutrients per serving: calories - 230 protein - 2g carbohydrates - 29g fat - 12g cholesterol - 0mg sodium - 78mg

WANT MORE GREAT RECIPES?
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From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie. Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. To comment, please click here.