Choref tov u’bari! (May you have a good and healthy winter!)
This Shabbat – Parshat Breishit – marks the beginning of cholent season here in TRLEOOB*.
Normally, we might wait until the weather gets colder, but two distinct events converged this week:
- We’re IY”H hosting a number of yeshiva guys (aka honorary Shiputzim family members) for lunch.
- I decided that after the seemingly-endless cycle of erev yom tov/yom tov/erev Shabbat/Shabbat (repeat ad infinitum), a simple and easy to prepare dish (i.e. cholent) was in order.
But for those who aren’t yet up to cholent – and in order to finish up our frozen lemon juice before the new crop comes in – I also mixed up a quick pasta salad:
Lemony Pasta Salad
- 1 package (500 grams) pasta
- 1 can baby corn, drained and sliced
- 1 small red onion, chopped
- ¼ cup lemon juice (freshly squeezed is best)
- ¾ cup olive oil
- 3-4 TBSP honey
- Minced clove of garlic (or several shakes of garlic powder)
- Dried herbs (I used parsley)
Cook pasta and drain. Place in bowl with corn and onion. Prepare dressing (I used an immersion blender to mix it, but shaking well should work too) and pour over salad. Toss. Chill in refrigerator for a few hours – or overnight – before serving.
!בתאבון ושבת שלום ומבורך
*TRLEOOB=the real life equivalent of our blog