Although Summer isn’t officially over until September 22nd, Labor Day Weekend always feels like an end of summer celebration. This Summer Berry and Feta Salad with Basil Lime Dressing from Millenial Kosher may just be the perfect addition to your weekend celebrations menu.
Millennial Kosher is the cookbook debut of Chanie Apfelbaum, the creator of Busy In Brooklyn. I’ve been reading Chanie’s blog for years and love her modern, innovative, and delicious recipes like this summer salad that I’m sharing with you (with permission from the publisher).
I’m usually hesitant to accept cookbooks for review and rarely do so, but I knew Millenial Kosher wouldn’t disappoint… this is not your typical gefilte fish and matzo balls kosher cookbook (you get Spinach Matzah Ball Minestrone Soup and Gefilte Fish Pizza instead) and neither are you seasoning everything with onion soup mix and buying out the margarine isles of the supermarket.
And that’s what I love about her blog that shows through in her book; the use of seasonal ingredients, minimally processed staples, and healthier nondairy alternatives.
To show you what I mean: her very first recipe is for Preserved Lemons (in her “Staples”) section and ends the book with Furikake Edamame (in the “Savory Snacks” section) – by the way you really need this Japanese style seasoning recipe! In between you’ll find the simple Roasted Eggplant Boats, to the truly creative Sushichos (Sushi Nachos).
Millenial Kosher has over 150 recipes with enough variety to please meat eaters and vegetarians. She has a section of “Meatless Meals” and plenty of meatless sides and salads. These recipes are also very doable – it’s catered to busy people like herself (she’s a full time food writer with 5 kids!).
I was hoping to see more of her gluten-free or paleo friendly baked goods and snacks that I’ve seen on her blog, my one disappointment of Millenial Kosher. Or, Chanie, are you saving those for a Passover Cookbook?!?! (hint, hint) But I’ve got a grain-free Chocolate Hazelnut Ganache Tart with Macaroon Crust bookmarked and inspired to convert her Cowboy Biscotti to a gluten-free and vegan version.
So I can’t say I can cook my way through her entire book (don’t expect Cornbread Funnel Cakes or Corn Chex Nuggets at my table) but OMG! Overnight Oats Affogato! Did I tell you she was creative?
And if you’re looking for some new recipes for all the jewish Holidays coming up – there’s some gorgeous dishes to add to your repertoire – I’m thinking of the Beet Noodle Salad, Chilled Spring Pea Shooters, Honey Roasted Za’atar Chicken with Dried Fruit, and Garlic Green Beans with Roasted Tomatoes.
Until you get her book (and buy an extra for an excellent hostess gift) enjoy this recipe for the Summer Berry and Feta Salad with Basil Lime Dressing.
And if you’ve bought this book already, let me know what recipes you’ve tried.
Summer Berry and Feta Salad with Basil Lime Dressing
Printed with permission from the publisher.
Yield: 4 servings
5 oz. frisee or arugula
1 cup sliced strawberries
1/2 cup blueberries
1/3 cup candied pecans (try my homemade version here)
1/2 small red onion, thinly sliced
1 cup crumbled feta cheese
Basil Lime Dressing
1/3 cup light olive oil
3 Tbsp lime juice
2 Tbsp honey
1/2 cup packed fresh basil leaves
salt and pepper to taste
- Prepare the dressing: Place oil, lime juice, honey, basil, salt, and pepper into a blender or food processor; blend until smooth and creamy.
- Spread the frisee on a platter; top with strawberries, blueberries, pecans, red onion, and feta. Drizzle with dressing before serving.