Summertime is all about the barbecues and indulgent vacation eating, right? But it’s also about an abundance of fresh fruits and vegetables finally in season. And for some Jews, it marks a time of mourning for the destruction of the temple called The Three Weeks. We are currently in the midst of The Three Weeks, and this Friday will begin the last nine days, when it is traditional for Jews to abstain from eating meat, drinking alcohol, listening to music and buying new clothes among other activities.
To help all our friends get through summer eating, whether you are vegetarian all the time, trying to eat less meat or observing these nine meatless days, we’ve got a slew of delicious (and beautiful) recipes to try.
Soups and Salads
Cream of Broccoli and Cashew Soup from My New Roots
Cream of Carrot Soup with Jalapenos
Vegetarian Wedge Salad with Blue Cheese Dressing and Challah Croutons
Israeli Salad with Chickpeas Feta and Mint
Rainbow Quinoa Salad with Honey Citrus Vinaigrette from The Little Ferraro Kitchen
Red Quinoa Tabbouleh with Labneh
Chickpea Arugula Salad with Creamy Tahini Dressing
Haloumi with Peaches and Balsamic Vinegar
Fresh Mozzarella with Garlic Scape and Spinach Pesto
Main Dishes
Zucchini Parmesan from The New York Times
Spicy Tuna Melt Twice Baked Potatoes from Busy in Brooklyn
Ricotta and Pine Nut Stuffed Zucchini Boats
Baked Eggs with Asparagus and Parmesan from Kalyn’s Kitchen
Deconstructed Falafel Salad from The Food Network
Spinach, Potato and Goat Cheese Frittata
Goat Cheese and Spinach Tart with Herb Butter Crust
Cauliflower Tomato Bake with Basil and Parmesan
Sweet Potato Quinoa Veggie Burgers
Classic Salad Nicoise from The Aussie Gourmet
Moroccan Fish and Crispy Rice Cake with Saffron Crust
Tortilla Crusted Tilapia with Avocado Compound Butter from Kitchen-Tested
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