Vegetables and Sides

Roasted Cauliflower & Chickpeas with Mustard and Parsley 

Wendy Miller, 2018 Women’s Campaign Chair 


  • 1 14-ounce can chickpeas, rinsed, drained and dried 
  • 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets 
  • 3 Tbsp. plus 1/4 cup extra virgin olive oil, divided 
  • Coarse sea salt 
  • 1 Tbsp. Dijon mustard 
  • 1 Tbsp. seeded mustard (i.e., grainy mustard) 
  • 1 Tbsp. white wine vinegar 
  • Freshly ground black pepper 
  • 1/4 cup chopped Italian parsley 


Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown, and the cauliflower is quite soft, about 45 minutes. 

Meanwhile, whisk together mustards, vinegar and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature. 


Tabbouleh with Apples, Walnuts and Pomegranates 

Michele Lax, Past President, Associated Women 


  • 2 cups flat-leaf parsley, finely chopped 
  • ½ cup fresh pomegranate seeds 
  • 1 cup diced, cored, unpeeled apples, preferably Pink Lady 
  • ½ cup diced red onion 
  • 1 ½ to 2 Tsp. ground urfa biber peppers, smoked paprika or chipotle chile pepper 
  • 3 to 4 Tbsp. honey 
  • ¼ cup lemon juice 
  • ½ cup extra virgin olive oil 
  • Coarse kosher salt 
  • 1 cup walnuts 


Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days. 

In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces. 

Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.) 


Israeli Couscous with Apples, Cranberries and Herbs 

Julie Newman, Source: Food Network 



  • 2 Tbsp. Olive oil 
  • 2 cups Israeli couscous (or barley or orzo) 
  • 4 cups low-sodium chicken broth 
  • 1/4 cup chopped fresh flat-leaf parsley 
  • 1 ½ Tbsp. Chopped fresh rosemary leaves 
  • 1 Tsp. chopped fresh thyme leaves 
  • 1 medium green apple, diced 
  • 1 cup dried cranberries 
  • 1/2 cup slivered almonds, toasted, see Cook’s Note 


  • 1/4 cup apple cider vinegar 
  • 2 Tbsp. Maple syrup 
  • 1 Tbsp. kosher salt 
  • 1/2 Tsp. freshly ground black pepper 
  • 1/4 cup olive oil 


For the couscous: 

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. 

Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. 

Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds. 

For the vinaigrette: 

In a small bowl, combine the vinegar, maple syrup, salt, and pepper. 

Whisk in the olive oil until smooth. 

Pour the vinaigrette over the couscous and toss to coat evenly. 

Cook’s Note: 

To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using. 


Tebouleh Salad 

June Narunsky, Ashkelon Resident 


  • 1 cup Israeli couscous 
  • Kosher salt and freshly ground black pepper 
  • 1 lemon, zested and juiced 
  • 3 Tbsp. olive oil 
  • 1 cup finely chopped parsley 
  • ½ cup finely chopped cilantro 
  • 2 Tbsp. chopped fresh mint 
  • 2 ripe tomatoes, seeded and diced 
  • 3 scallions, chopped 


Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. 

Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste. 

In a large serving bowl, mix the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry. 


Roasted String Beans and Garlic

June Narunsky, Ashkelon Resident 


  • 1 lb. fresh string beans 
  • 3 cloves garlic 
  • 1 Tbsp. extra virgin olive oil 


Snip ends off string beans. Place in bag, coat with olive oil and minced garlic cloves, salt and pepper. 

Place in oven (350ºF) or under broiler in single layer, on a cookie sheet or broiling pan, until slightly wrinkled. Longer depending on how done you like your veggies. Hint: cover pan with aluminum foil for simple and easy clean-up! 


Roasted Potatoes and Onions

June Narunsky, Ashkelon Resident 


  • 3 potatoes, sliced ¼ inch thick 
  • 1 onion, peeled and sliced into ¼ inch rings 
  • 5 garlic cloves, roughly chopped 
  • 3 Tbsp. olive oil 
  • Salt and pepper 


Preheat oven to 375ºF. Spray a baking dish with cooking spray or grease lightly with olive oil. 

Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 Tbsp. of olive oil over it, then season with salt and pepper. Repeat until all potatoes and onion are used. 

Bake about 35-40 minutes, or until potatoes are tender. 


French Green Bean Salad

Nicole Rosenberg, Ashkelon Resident 


  • 4 handfuls French beans, stalk ends removed 
  • 2-3 heaping Tsp. French mustard, to taste 
  • 2 Tbsp. good-quality white wine vinegar 
  • 4 Tbsp. extra virgin olive oil 
  • Sea salt 
  • Freshly ground black pepper 
  • 1 medium shallot, peeled and finely chopped 
  • 1 Tbsp. capers (optional) 
  • ½ clove garlic, finely grated 
  • 1 small handful fresh chervil (optional) 

Keep your eyes open for different color beans – green, yellow or black – as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice. 


Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. 

Place the mustard and vinegar bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper. Add the finely chopped shallot, the capers if you’re using them and the garlic. 

Remove one of the beans from the pan to check if it’s cooked. If it holds its shape but is also soft to the bite, it’s perfect. Drain, then dress the beans while they are hot. 

Serve beans warm, sprinkled with chervil if you like – it’s a delicate, crunchy herb that goes well with beans. Serve as a salad or as an accompaniment to a main meal. 



Nancy Tilson (from her mother-in-law) 


  • 1 Pound medium egg noodles 
  • 1 stick butter or margarine 
  • 1 cup brown sugar 
  • 1 package sliced almonds 
  • ¾ cup melted butter or margarine 
  • ½ cup sugar 
  • 1 Tsp. cinnamon 
  • 4 eggs, beaten separately 
  • ½ – ¾ box of golden raisins 
  • Drop of vanilla 
  • Dash of salt 


Preheat oven to 350 degrees. Melt 1 stick of butter with the brown sugar. 

Then pour the mixture into a large long loaf pan. Move the mixture up the sides and press in the sliced almonds. Put aside. 

Melt ¾ stick of butter. Add ½ cup sugar a little at a time and mix. Then add 1 teaspoon cinnamon, eggs, golden raisins, vanilla and salt. 

Mix egg mixture with noodles cooked according to the package. Pour into the pan that was previously put aside. Bake for 1 hour. 


Dairy Kugel 

Susan Rosen 


  • 1 bag no yolk noodles 
  • 1 8 oz. cream cheese 
  • 1 container 16 oz. of cottage cheese 
  • 1 stick butter 
  • ¼ cup sugar 
  • ½ pt. sour cream 
  • 3 eggs 
  • ½ Tsp. salt 
  • 9 x13 pan sprayed with Pam 


Cook noodles according to package and drain. 

Place remaining ingredients in food processor and process. Pour over noodles. 

Bake ½ hour at 375 degrees. 

Topping: (may need to double for a larger pan) 

  • ¾ cup brown sugar 
  • ½ stick butter 
  • 2 cups Rice Krispies 


Melt butter & brown sugar in pan. Mix with Rice Krispies. 

Remove Kugel from oven. Add topping and put back in oven for ½ hour at 325 degrees. 


Cold Fruit Kugel 

Ellyn Polakoff 


  • 8 oz. light cream cheese at room temp 
  • ¼ lb. butter at room temp 
  • 8 oz. light sour cream 
  • ½ cup sugar 
  • 1 Tsp. vanilla 
  • 4 eggs or egg substitute 
  • 2 15 oz. cans mandarin oranges in juice drained 
  • 1 20 oz. can crushed pineapple, drained 
  • 1 16 oz. can dark pitted cherries, drained 
  • ½ lb. fine egg noodles, cooked 
  • Cinnamon/sugar for the topping 


  • Heat oven to 350 degrees. 
  • Process cream cheese, butter, sour cream, sugar, vanilla and eggs in a blender until well combined. 
  • Pour into a bowl; add one can of mandarin oranges, pineapple, cherries and noodles. Combine well. Pour into a 9×13 inch baking dish and sprinkle with cinnamon and sugar. 
  • Arrange second can of oranges over the top of rows. Bake 45 minutes until golden brown and knife comes out clean. Refrigerate. 


Chippy’s Kugel 

Mindy Wassel 


  • 2 sticks butter 
  • 1 cup dark brown sugar 
  • 2 cups pecans halved 
  • 16 oz. package wide noodles 
  • 4 eggs, beaten 
  • 1 cup applesauce 
  • ⅔ cup cinnamon sugar 


Melt one stick of butter and add brown sugar. Stir until blended. Add nuts and pour into a 9×13 dish. Spread around. Cook noodles, drain and mix with 1 stick of butter. 

Add 4 eggs (beaten) and one cup applesauce. Stir and then add cinnamon sugar. 

Pour noodle mixture into dish. Refrigerate overnight. The following day let it come to room temperature before cooking. Bake 50 minutes at 350 degrees. 

Add Impact to Your Inbox

Sign up for our newsletter