Summer brings with it an incredible bounty of fruits, and what better way to enjoy seasonal produce than in a chilled soup? From strawberry-rhubarb to basil or mint-tinged watermelon, from berry plum to blueberry, these light soups capture the essence of summer and are equally impressive as an appetizer or dessert. For many of us, meals are all about the salads and The Silver Platter doesn’t disappoint with innovative creations that just beg to be tried. Fennel and radish salad with red onions and dried cranberries is accented perfectly by a lemon and honey dressing. Lentil cranberry salad is hearty enough to be a meal on its own and an inspired salad pairs mango with basil for a healthy dish that is sure to be gobbled up in record time. Looking for kid-friendly fish sticks that will make adults smile as well? Enjoy halibut fish sticks that are preservative and additive free and tasteful, and for a really fun twist (literally!) substitute crushed pretzels for the corn flake crumbs in this recipe. Be sure to try out the halibut, grapefruit and spinach salad, a visually stunning recipe that is sure to dazzle.
There is plenty here to delight meat and poultry lovers as well, with four different chicken marinades that are freezer-friendly and versatile enough to go with fish and beef as well. Raspberry London broil works equally well in the oven or on the grill and spiced ground beef stuffed eggplants are equally at home as an appetizer or a main dish. Dairy doesn’t only have to mean macaroni and cheese, with gourmet garlicky-cheese bread that seemingly pops off the page and a cauliflower crusted pizza that transforms everyone’s favorite food into a gluten-free feast. No meal is complete without sides and there are plenty here, from the dramatic black rice with mango, pomegranate and avocado, to the very chic-looking asparagus and mushroom stir fry.
Can any meal be complete without dessert? Silver, an admitted lover of sweets, may just kill your diet with tantalizing, yet easy-to-prepare treats including fudgy pretzel brownies, candied cinnamon nuts and an Oreo-laden cookie cake that should be pictured in the dictionary next to the word “yummy.” Be sure to check out Silver’s rocky road brownie cake, a toasted marshmallow topped Pesach-friendly cake that is so good you will want to make it all year long.
The Silver Platter is 336 pages of wonderfulness and as you turn the very last page of this beautiful cookbook, chances are good that you, like me, will find yourself hoping that Silver and Gilletz are already hard at work on The Silver Platter, Volume II.
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Asparagus & Mushroom Stir-Fry
pareve | gluten-free | do not freeze | yields 8-10 servings
Crunchy asparagus spears and three different kinds of sautéed mushrooms transform a simple stir-fry into a simply elegant dish. It’s ideal for an Asian-inspired menu or a rustic-style meal. For maximum flavor, make it when fresh asparagus is in season.
Ingredients
2 bunches asparagus (about 2 lb/1kg)
2-3 Tbsp toasted sesame oil
2 cups sliced button or cremini mushrooms
2 cups sliced shiitake mushrooms
2 cups sliced portobello mushrooms
4 cloves garlic, minced (about 2 tsp)
Kosher salt
Freshly ground black pepper
2 Tbsp black or white sesame seeds
Directions
Bend asparagus stalks; snap off the tough ends where they break off naturally. Discard ends. Cut stalks diagonally into 1-inch pieces.
Heat oil in a nonstick wok or large skillet over medium-high heat.
Add asparagus and mushrooms; stir-fry for 6-8 minutes, until tender-crisp. Add garlic; cook 1 minute longer. Season with salt and pepper.