Baked Goods
| Gazpacho Pasta Salad (pareve) | |||
Contributed by Eileen Goltz. |
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Ingredients1/2 cup olive oil
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Instructions
In a bowl of a food processor combine the oil, vinegar, garlic, cumin, one half of the tomatoes and cucumbers, salt, pepper and hot sauce. Blend to emulsify and set aside.
Cook pasta according to package directions. Drain and rinse with cool water in colander, place the cooked pasta in large bowl. Add the dressing and toss to combine. Add remaining tomatoes, cucumbers, peppers onions, olives and parsley. Toss to combine. Cover and place in refrigerator for 4 hours.
*Special Instructions
Green Onions/Scallions and Insect Infestation:
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.
Insect Inspection of Parsley and other Herbs:
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.
Please Note:
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
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.
Serving Size
Serves 8.
Notes
Green Onions and Fresh Parsley tend to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for insect inspection instructions.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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