I love to read cookbooks, food magazines, and cooking web sites for inspiration. Frequently the recipes featured will be totally unsuitable for the Jewish kitchen. It may be a prohibited item (like shellfish or pork), or a dish that mixes meat and dairy.

I want to state upfront that I do not keep kosher and I’m not super strict with my diet, but I do have a typical Jewish palate and certain Gentile dishes just don’t appeal to me.

My solution has been to take these recipes and adapt them to suit my own tastes. Here are some things that have worked well:

1. Substitute

If a dish calls for a prohibited meat, substitute another. I once saw a recipe for a pineapple/cherry ham. It was very eye-catching and I figured by using chicken I could take the basic idea and still enjoy it. I don’t know how the ham tasted, but my chicken version was awesome!

2. Separate

Simply separate the meat and the dairy, so each person can mix what they like at the table. Let’s take burgers for instance. All of the burgers would be cooked plain, and those who like cheese can add it later without upsetting those who do not. This tip works especially well if you’re part of an Interfaith family.

3. Swap Dairy for Parve

Most casseroles aren’t suitable for the Jewish kitchen, due to the meat/cheese mix. By swapping cow milk products for parve ones, you can safely enjoy the recipe. Any of these items would work in place of regular milk and/or cheese:

* Soy

* Rice

* Almond

* Coconut

If you’re baking, most recipes that call for butter can be made successfully with oil.

4. Remake a classic

Remove the meat/sausage from a traditional lasagna and it’s still good as a plain dairy version. Clam chowder can be turned into a tasty salmon or cod chowder. “Lobster” salad can be made with any mild white fish mixed with tomato juice. Supposedly, there’s even kosher bacon.

Obviously, if you keep strictly kosher, these ideas may not go far enough. They will, however, help most members of the Jewish community that want to eat “Jewish” in the modern world.

Along with No-Cook Suppers, I love to serve cold lunches in the summertime. This recipe for Black Bean Salad is amazing! There is a perfect mix of flavors from a variety of healthy ingredients. It’s a pareve dish that’s great for Vegans and Vegetarians, too.

I originally clipped this recipe out of the Hannaford weekly circular and added it to my ever-growing list of new dishes I want to make. It turned out to be a keeper.

To make Black Bean Salad, you will need:

*  2 cans of Black Beans  (I like Goya Premium.)

*  2 cups of corn  (Can be fresh or frozen)

*  3 Avocados, diced

*  4 tomatoes, diced, seeds removed

*  Juice of 4 limes

*  1/2 cup salad dressing  (Any vinaigrette is good.)

*  1/4 cup cilantro  (This is optional. If you’re a cilantro hater, just skip it.)

*  Salt/Pepper

Squeeze limes into a large bowl and mix with the dressing. Add in the avocados and fully coat, so they don’t discolor. Then add the beans, tomatoes, corn, cilantro, and salt/pepper to taste. Black Bean Salad can be served chilled or at room temperature.

If you need to substitute ingredients, Black Bean Salad is very forgiving. You can also add olives, peppers, onions, etc. I tend to make it slightly different every time, based on what I have on hand.

I love to eat this salad spooned into a pita for a healthy, satisfying lunch, with alfalfa sprouts added. It’s also very good for a picnic since it’s mayo-free.