This week’s recipe is from Zabar’s Executive Chef, Andrew Regnier. His recipe for Roasted Squash with Wild Rice is new to our prepared foods counter and trust me when I say “it’s delicious!”
The squash Andrew uses (and that are pictured here) are sweet dumpling squash. They’re just beautiful and make a unique looking side dish. So tasty it makes a great week night dinner that’s easy to reheat and enjoy - yet so elegant that it would make a beautiful Thanksgiving Day addition!
About a year ago Andrew added what is now known as "that amazing kale salad" to
our prepared foods counter! He calls it Zabar's Roasted Kale Salad but pretty
much everyone who tries it calls it delicious.
By roasting the kale it softens
and loses any bitterness. The addition of cranberries and almonds gives it a
perfect sweetness and crunch, and the dressing... the dressing! Take Andrew's
advice and double the recipe, you will be amazed at what these simple ingredients
Hello Zabar’s! I’ve missed you so. Living here on the west coast has its perks—nice weather, wide open spaces, the beautiful blue Pacific—but a major flaw, in my opinion, is the lack of Zabar’s. I always look forward to my Zabar’s fix when I fly to New York. Luckily now they ship, so I can have a taste whenever I’m craving it!
Most of you here are familiar with my food blog The Shiksa in the Kitchen; I’ve shared many Jewish-inspired Shiksa recipes here on the Zabar’s blog. I’m excited to tell you about a new website I’ve launched called The History Kitchen (www.thehistorykitchen.com). This site is the culmination of a journey that started when I was a little girl. As a child, I spent a lot of time with my paternal grandparents, Grandpa Clarence and Grandma Lois. Weekends spent with them were filled with art, music, film and history. I soaked up the culture like a sponge. Because of my grandparents, I grew up curious and excited about world history. By the time I was in my twenties, I had become passionate about food and cooking as well as history. My fascination with the roots of old recipes inspired me to start collecting vintage cookbooks. I became a food sleuth, and with each new dish, I made it a mission to discover the origins. I started The History Kitchen and brought on a select group of contributors to write and cook recipes with me. Through The History Kitchen I am able to share a deeper exploration of food, history, and culture with all of you… including recipes like this one, Monticello White Bean Soup!
When Thomas Jefferson was appointed Minister (plenipotentiary) to France from 1785 to 1789, he devoted a great deal of his time there to exploring French cuisine and cooking methods. He became an expert on French wines, and he even brought an enslaved person from Monticello named James Hemings with him to learn French cookery. When Jefferson took the Oath of Office in 1801, one of his first priorities was finding a suitable French chef for the President’s House kitchen.
This French-inspired recipe for White Bean Soup appears in a Monticello cooking manuscript compiled by Jefferson’s granddaughters, Virginia Randolph Trist and Septimia Anne Randolph Meikleham, slightly updated for clarity with black pepper (a popular spice at the time) added for flavor. At Monticello, this would have been served as one of several appetizers in a multi-course meal. Nowadays, it makes a comforting and seasonal vegetarian entrée. To read more about the history of this dish, check outMonticello White Bean Soup on The History Kitchen.
Chilled Avocado Soup on a warm summer night is a delicious meal. Do the prep ahead of time to keep your home cool and have a no fuss dinner. You can do this by roasting the red peppers, corn and garlic the night before in the oven, while it's cooler, then leave them in the refrigerator until the next day when all you need to do it blend it all together or cook them on the outdoor grill just before preparation. Both ways work; it's a spectacular, delicious soup. Serve it with a nice crusty bread.
Ras El Hanout is a rich and fragrant Moroccan spice blend. It's
delicious on just about anything it touches. You can enjoy this on root
vegetables, meats, chicken, fish, rice and sprinkle it on breads. This
recipe for Roasted Carrots with Ras El Hanout is a wonderful side dish
when served with grilled steak, crusty bread and fresh corn.
This Chilled Carrot & Ginger Soup by Zabar’s Chef Andrew Regnier makes a wonderful side dish or starter for barbeque meals. On hot days like we’ve been experiencing, this chilled soup and a crusty chunk of bread is the perfect meal all by itself.
You’ll enjoy preparing this because it’s an easy one-pot meal loaded with veggies and ingredients that you can almost always find at home or in your local store. Don’t feel like cooking? This is a new recipe on our shelves at Zabar’s – come by and pick some up!
Stop by Zabar’s any day of the week and you’ll be treated to Chef
Andrew’s line up of new and delicious recipes. Salads, prepared foods,
soups, sides, main courses - you name it, he’s perfecting it.
This salad has become a lunchtime staple for me. The sweet baby
spinach, fruity strawberries, salty feta, protein and all around good
nutrition of the quinoa makes it a satisfying full meal or a terrific
Enjoy this one while the local strawberries are at their best this time of year!
I've seen a remarkably wide variety of recipes for making
burgers. There are ideas out there about only grilling on charcoal, about
flattening them to slider proportions, about covering or not covering them
while cooking. There are cooks who add ketchup and breadcrumbs (meatloaf?),
I've seen recipes which include applesauce, barbecue sauce, chopped veggies,
and more. But in all my experimenting I've found the best burgers to be the
simplest. I like to taste the burger flavor - but with no embellishments
burgers are just ground meat. These are different. They are simple, delicious,
juicy and will leave your guests wondering what magic you used to make such
Since we're about to enter Raspberry season here in the northeast,
it's time for this delicious sweet, tangy and beautiful salad. It's
great for Memorial Day picnics, cook-outs, neighborhood parties and
perfect for dinner any night!
Raspberries will delight you on this salad - at least until tomato season is here!