For my loyal CwB followers who were unable to attend Yitzi Taber of Bergenfield’s cooking demo at Bloomingdale’s in Hackensack on May 8, here are a few of the recipes that he made. The event was sponsored By Manischewitz and Fairway Market.

Taber, a.k.a., “Chef Y,” a senior of Torah Academy of Bergen County in Teaneck, was a finalist in this year’s annual Man-O-Manischewitz Cook-Off contest in March.

Parsley Garlic Hummus

Hummus is very healthy for you and can be served with pita chips, veggies, falafel, or chicken. You can add roasted red peppers to hummus for a twist on the original classic.

-YT

Yield: 15 servings

Ingredients:

8 garlic cloves
1 can chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
2 teaspoons salt
1 teaspoon pepper
1/3 cup water
1/3 cup grape seed oil
1 lemon, juiced
½ cup tahini or sesame paste
1 bunch parsley, chopped

Instructions:

Put chickpeas and cannellini beans in food processor bowl. Add salt, pepper, tahini paste, water, lemon juice, and garlic cloves. Turn the food processor on high for at least 1 minute or until the hummus is smooth and creamy. Turn the food processor to low and slowly add the oil. Serve with falafel, pita chips, chicken, or meat

Homemade Pita Chips

This easy recipe can be made in about 2 hours from start to finish. The warm, crusty, bread will open up your palate and make you want more! ““YT

Yield: 32 pita chips

Ingredients:

3 1/2 cups bread flour, sifted
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups warm water
1 packet yeast
1 egg
1 tablespoon grape seed oil plus 1 teaspoon
2 teaspoons garlic powder
Canola oil spray

Instructions:

In a stand mixer, add the sugar, yeast, warm water, salt, and pepper, and turn on high to combine. Add the egg and incorporate the flour, 1 cup at a time, on a slow speed.

While the mixer is on, add the oil slowly. Place the dough into a large bowl and let rise for 1 1/2 hours. Separate the dough into 8 balls and roll them out about 1/4 inch thick.

Sprinkle the garlic powder on each pita. Spray a cooling rack with a baking sheet beneath evenly with canola spray. Place 3 pitas at a time on the cooking rack and bake in oven at 350 degrees for 5 minutes. Cut the pitas into quarters.

Serve with hummus, pesto, or a favorite dip.

Charming colorful corn salad

This salad has many different vibrant colors and can be served as a refreshing side dish or just by itself. ““YT

Yield: 7 servings

Ingredients:

2 11-ounce cans white and yellow corn niblets, drained and washed
1 red onion, diced
1 red pepper, diced
1 Jicama, diced
For the dressing:
2 tablespoons red wine vinegar
1 tablespoon sugar or honey
1 teaspoon salt
1 teaspoon pepper

Instructions:

In a small bowl, add the corn, red onion, red pepper, and Jicama. In another bowl add all of the ingredients for the dressing. Pour the dressing into the corn mixture and stir to combine.