Moroccan Vegetable Soup

Great for any night with a loaf of fresh bread. Particularly good after a fast.

1 large onion, chopped

2-tablespoons cumin

2-tablespoons canola oil

2 (28-ounce) cans whole tomatoes with juice (do not drain)

8 cups water mixed with 3 tablespoons pareve chicken soup mix

1 (15 ounce) can chickpeas, drained

2 red peppers, chopped

1 half head cabbage, chopped

1/4 pound green beans

4 zucchini, sliced

1-teaspoon pepper

1 (16 ounce) package spaghetti, broken in half

In a large pot, sauté the onion and cumin in oil until soft and aromatic. Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready -- 8 to 10 minutes. Serves 14.

Summer Salmon Salad


2-fillets fresh salmon

4 tablespoons barbecue sauce

4 ears fresh corn

2 ripe avocados, diced

1/2 red onion, sliced

2-heads romaine lettuce, washed and checked


1- cup olive oil

2/3- cup cider vinegar

1-teaspoon sugar or honey

1-tablespoon oregano

Combine all dressing ingredients and shake to mix well.

For salad, preheat broiler. Cover salmon with barbecue sauce and broil until cooked through. Cool and break into pieces. Scrape kernels off ears of corn and roast in broiler - 3- 5 minutes. Cool. Combine all salad ingredients and dress to taste.