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Cookbook author keeps summer Shabbat dinners simple


Daniella Silver is known for The Silver Platter kosher cookbook series. These coffee-table style books, with tips and techniques from cooking maven, Norene Gilletz, offer all kinds of new and innovative ways to prepare main courses and side dishes for any occasion.

Silver, a mother of four, has a large extended family and so she often entertains many people on Shabbat. She says she likes to cook with fresh ingredients, and in the warm weather that’s especially true. “I don’t serve kugel in the summer…The emphasis is on simplicity like fresh vegetables and chicken on the barbecue.”

Silver said she likes to serve a fruit or crisp some kind of cake for dessert, but she also offers alternatives for her health-conscious guests. “I will have a plate of small cookies and pieces of chocolate. I always have chocolate on hand.”

The third Silver Platter cookbook will be out in September. Stay tuned!

Fresh mango salad (Daniella Silver photo)


5 ripe mangoes, peeled and cut into long narrow strips

½ cup thinly sliced red onion

½ cup chopped fresh parsley

2 Tbsp chopped fresh basil


¼ cup extra virgin olive oil

¼ cup lemon juice (preferably fresh)

1 Tbsp brown sugar or honey

½ tsp kosher salt, or to taste

Freshly ground black pepper

In a large bowl, combine mangoes with red onion, parsley, and basil.

Dressing: combine dressing ingredients in a glass jar; seal tightly and shake well.

Add the dressing to the mangoes and onions and mix well. Cover and refrigerate the salad until serving time.

Makes 6 to 8 servings

Grilled chicken with caramelized onions (Daniella Silver photo)


2 Tbsp olive oil

4 onions, halved and thinly slice

Kosher salt

Freshly ground black pepper

2 tsp chopped fresh thyme leaves

6 single boneless skinless chicken breasts (or 6 skinless thighs)

Kosher salt

Freshly ground black pepper

3 to 4 cloves garlic, minced (about 2 tsp)

2 tsp chopped fresh thyme leaves

1 Tbsp olive oil

To caramelize the onions, heat the oil in a large skillet over medium-low heat. Add the onions and cook for 25 to 30 minutes, until they are caramelized. Stir occasionally. Sprinkle the onions with salt, pepper, and thyme. (The onions can be made ahead of time and reheated.)

For the chicken, rub the breasts on both sides with salt, pepper, garlic, thyme, and oil. Marinate them for a few minutes.

Preheat the grill, setting it to medium high. Grill the chicken for 4 to 6 minutes per side, until grill marks appear, and the juices run clear.

Transfer the chicken to a serving platter and smother with the caramelized onions.

Makes 6 servings.


Cranberry blueberry crumble (Daniella Silver photo)


2 cups cranberries, fresh or frozen

4 cups blueberries, fresh or frozen

1/3 cup brown sugar, lightly packed

1 tsp ground cinnamon

1/3 cup flour


1 cup flour (or gluten free flour)

1 cup rolled oats

½ cup brown sugar, lightly packed

2 tsp ground cinnamon

1/3 cup vegetable oil

Preheat the oven to 350°F. Coat 8 ramekins or a 10-inch-deep pie plate with non-stick cooking spray and place them onto a parchment-lined rimmed baking sheet.

Filling: In a medium bowl, combine cranberries, blueberries, sugar, cinnamon, and flour. Mix well.

Topping: in a second bowl, combine the topping ingredients and mix them together to form crumbs.

Divide the filling among the prepared ramekins or spoon it all into the prepared pie plate. Sprinkle them evenly with the topping mixture.

Bake the ramekins for 35 to 40 minutes or the large crumble for 45 to 55 minutes, until the topping is golden, and the juices are bubbly. Serve warm or at room temperature. Makes 8 servings.