Rosh Chodesh Av

Years ago I wrote menus for Jewish summer camps in California and Oregon. As with any menu planning, there were many considerations: nutrition, budget, availability of kosher food, children’s tastes, the abilities of the kitchen staff, Shabbat meals. And of course, the period before Tisha B’Av, when we don’t eat meat or poultry, except on Shabbat.

Ashkenazim don’t eat meat from Rosh Chodesh Av until after the fast of Tisha B’Av. Sephardim refrain from eating meat during the week of Tisha B’Av.

We served a lot of pasta – macaroni and cheese, dairy spaghetti and lasagna. And I squeezed fish into the menu whenever I could.

At home, there’s a lot more flexibility. In the heat of summer, I like salads made with pasta or legumes and lots of fresh vegetables. Whole-grain pasta, garbanzo beans, black beans and lentils can be the basis of great main-dish salads.

Try this quick and easy salad during the days before Tisha B’Av:


GARBANZO BEAN AND TUNA SALAD

1 can garbanzo beans (chick peas) drained and rinsed
¼ cup sliced green olives
½ cup minced parsley
4-6 green onions, sliced OR ¼ cup minced red onion
1 can tuna, preferably packed in olive oil
¼ cup fresh lemon juice
¼ cup extra virgin olive oil (including any drained from tuna)
Freshly ground black pepper to taste

Combine chick peas, olives, parsley and onion in a bowl. Break up tuna and add to the beans. Add the lemon juice, olive oil and pepper and mix lightly.

Serves 4