This salad is great to make if you know you will have a busy week. It is so easy to pull together and if you add some cooked chicken, salmon or tuna, you’ll have a hearty lunch time meal! It will keep a few days in the fridge and is great as a cold side dish when it’s hot outside. You can also vary the ingredients by adding things that you like: tomatoes, leftover corn from corn on the cob, the possibilities are endless! This is a real “no patchke, no fuss” salad. Any leftover dressing can be used on another salad during the week. Read on for the Recipe
Just in time for the 4th of July, here is an easy, delicious and beautiful salad that you can bring to a BBQ, celebration or just have it anytime during the summer. It has a very delicate flavor and everyone will want the recipe. It is based on one that I found in an old Hadassah cookbook from Rochester New York submitted by H. Stoler. The Recipe
Here is the perfect side dish for your upcoming New Years Day feast. It is so easy to make, has an amazing light flavor and looks so festive. You can also serve this any night of the week. Adding the pine nuts on top of the beans takes the dish to a whole new level. Enjoy and have a Happy New Year!! The Recipe
These Green Latkes contain healthy green ingredients such as zucchini, spinach, parsley and scallions. They can even be made gluten-free, are super easy to make and are sure to please even the fussiest non-veggie eater! Perfect for Chanukkah or throughout the year, these will become a favorite. They are soft on the inside, lightly crispy on the outside and are even delicious served cold.
A Tzimmes (pronounced “tzimess”) is a Jewish stew usually made with sweet potatoes, carrots, dried fruit and sometimes meat. This is a much lighter and easier version. It is completely vegetarian and pareve (neutral for milk and meat dishes) and is the perfect side dish for the upcoming Thanksgiving holiday. I think it’s fun to have ethnic dishes, in this case, Jewish dishes, on the traditional American Thanksgiving table. The Tzimmes can be prepared several days in advance and reheated the day of the holiday or it can be made in a flash two hours before the feast. I’ve used cranberries to keep it festive and some lemon juice to keep it light. They give a nice balance to the hint of brown sugar and the sweetness of the sweet potatoes. Have a great Thanksgiving! The Recipe
After the twenty-four hour fast of Yom Kippur, it is customary to eat a dairy meal. Here are some of my favorite dishes for this special meal. You can find all the recipes on this website. Wishing all of you an easy fast and may all of you be written in the Book of Life”, “G’mar Chatimah Tovah”! The List
My friend, Ruthie, who is Israeli, gave me this recipe. It is easy, delicious and adds a pop of color to any table. I will be serving this at at my Rosh Hashanah dinner this year. It’s a perfect lighter salad paired with brisket and chicken. Enjoy! The Recipe