Memorial Day brings the holiday weekend that ushers in the beginning of everything summer. And Shavuot occurs at the same time, reminding us of the Exodus from slavery in Egypt. The Torah was given to the Jews, as their journey was one from misery to a country flowing with milk and honey. So, eating dairy on Shavuot commemorates the sweetness of freedom and the new life of the Jewish people.
And food is no exception for both celebrations. Fresh berries are making their early appearance, making me think about using them in dishes from light to hearty entree salads. What about making some good sandwiches for picnics at outdoor games? Don’t forget to try adding sun-dried tomatoes and a pesto spread for your regular turkey or even tuna sandwiches. Bring along some soft pita pockets, peasant bread slices, fresh sprouts, the filling and set up a mini-sandwich bar at your picnic!
Strolling through the produce, I see early strawberries and blueberries, but it’s those blackberries that really catch my eye. They are such a simple fruit — dark and juicy, and there is no question about their ripeness. Easy pickings. Eat them, bake them, and cook them, or simply garnish a fruit tray with them. It’s one of the “short harvest” things such as Honey Bell oranges in winter, fiddleheads and fresh peas. So grab them when you see them.
Here is a “buffet” of sorts to choose from that could enhance or create the holiday weekend menu.
• Enhance roasted cauliflower with a little sprayed olive oil and curry powder. Serve with fresh peas garnish.
• Warm two serving plates for hot foods by placing on top of your toaster oven while heating something.