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fresh mediterranean kosher


Sunday, June 9, 2013 Scoop salads.$4 each or three for $11:

Israel@65/Jewish Federation of Greater Washington

Herbed Quinoa Salad with Pistachios & Micro Arugula Pareve/ Vegan/No Gluten
Fresh tarragon plays a starring role in this whole grain salad of flavors and textures. Salty, crunchy pistachios answer to sweet caramelized onions with plenty of greens and grain

Emerald Blanched Rapini with Roasted Garlic Pareve/ Vegan/No Gluten

Pleasingly bitter broccoli raab tender blanched and dressed with Olive Pier extra virgin olive oil, fresh squeezed lemon and mild, slightly sweet roasted garlic cloves

Roasted Red Pepper Fillets with Grilled Eggplant Slices Pareve/ Vegan/No Gluten
Nothing says Mediterranean like the contrasting colors and preparations of these two vegetables, highlighted with gray sea salt and Olive Pier extra virgin olive oil

Lentil Salad with Roasted Tomatoes and Fresh Herbs Pareve/ Vegan/No Gluten
A palette of colors, textures and tastes featuring al dente lentils dressed with Olive Pier extra virgin olive oil, oven roasted heirloom tomatoes, onion slices marinated in red wine vinegar and a medley of fresh herbs

Eggplant Caponata Pareve/ Vegan/No Gluten

Sweet & sour diced eggplant sauted with aromatic vegetables, raisins and pignoli, finished with balsamic vinegar, honey & house blended vesemim, a mixture of perfume-like spices

Spanakopita (spinach pie) with Israeli Feta Cheese..$6

Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md