Herbed Salad Croûtons

Years ago, nothing would go to waste in the kitchen. Food was either too expensive or too scarce. The food industry changed all that. Now not only can you get everything imaginable in a box or bag, bu... Read More

Sourdough Bread

There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either m... Read More

Creamy Carrot Soup

The sweet butter and the sweet leeks and the sweet carrots… Sweet! Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup. Yes, there is a ... Read More

Coriander Mustard

Ya gotta love when an experiment comes out awesome the first time.. You can save yourself some time by buying dry mustard (powder), but if you like your mustard sharper, take the three minutes to grin... Read More

Pumpkin Parfait

Pumpkin Parfait 500-600g pumpkin, cubed 3 c. water 1 c. sweet white wine 3 packets Splenda 1/2 tsp. cinnamon 1/2 tsp. cardamom 2 containers leben soft cheese Equipment: immersion blender 1) Put the pu... Read More

Strawberry Walnut Vinaigrette

This is a light, creamy vinaigrette for bitter leaf salads. It is very low fat, but the walnuts act as an emulsifier, so you can add as much as double the oil the recipe calls for.... Read More

Zucchini and Eggplant with Leeks

This is a very mild dish, more of a test to see the minimum amount of oil needed to make eggplant cook well. This dish can be reheated for Shabbat since there’s very little liquid released. Add ... Read More

Quick Beet and Kohlrabi Pickle

Quick Beet and Kohlrabi Pickle Makes 1 quart 1 medium beet, sliced into thick julienne 1 medium kohlrabi, sliced into thick julienne 1 medium onion, sliced into strips 2 c. small cauliflower florets 1... Read More