Asian Salmon Patties


Adapted from The Carefree Cook by Rick Rodgers

2 scallions, minced
2 tablespoons shredded ginger
1 cup panko
¼ cup mayonnaise
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 egg, beaten
1-1/2 pounds salmon fillets, cooked, skinned and flaked
1/3 cup vegetable oil

Line a baking sheet with wax paper. Mix the scallions, ginger, 1/3 cup of the panko, mayonnaise, hoisin sauce, soy sauce, mustard and egg. Add the salmon and mix well. Let stand for 5 minutes, then shape into patties and place on the baking sheet. Place the remaining panko in a shallow dish. Coat the patties in the panko and return to the baking sheet. Heat the oil in a nonstick skillet over medium heat until very hot. Add the patties and cook until the undersides are golden, about 3 minutes. Turn and do the same on the other side. Transfer to paper towels to dry.
If desired, serve with Ginger Tartar Sauce.

Ginger Tartar Sauce

1/3 cup mayonnaise
1 scallion, minced
1 tablespoon shredded fresh ginger
1 teaspoon Dijon mustard

Mix all ingredients together and refrigerate until ready for use.

Gingered Rice Salad


1-1/2 cups basmati rice
½ cup mayonnaise
1 teaspoon curry
1 tablespoon grated fresh ginger
Juice of up to two limes
1 stalk celery, trimmed and finely diced
6 scallions, sliced
½ cup diced dried apricots
½ cup dried cranberries
1/3 cup diced crystallized ginger
1 cup roasted, salted cashews, chopped

Cook the rice according to package directions and fluff it with a fork. Combine the mayonnaise, curry, ginger and the juice of one lime. When rice is cool, mix with celery, scallions, apricots, cranberries, crystallized ginger and cashews. Add the mayonnaise mixture and mix gently. Add more lime juice if needed. Serve immediately or refrigerate, covered, until ready to use.

Purple Cabbage Slaw

5 cups thinly sliced red cabbage
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
Salt and pepper to taste
2 cups thinly sliced granny smith apples
¼ cup chopped toasted pecan pieces

Place cabbage in a large bowl. Combine vinegar, sugar, white wine vinegar, olive oil and salt and pepper. Drizzle over cabbage, tossing gently to coat. Cover and chill for 2 hours. Add apple and toss well to combine. Sprinkle with pecans.

Roasted Beet and Goat Cheese Salad


Adapted from Pastry Queen Parties by Rebecca Rather and Alison Oresman

The Beets:

6 equal-size medium beets, washed and greens trimmed
2 cups pareve chicken stock
1 cup dry white wine
3 tablespoons balsamic vinegar
1 yellow onion, quartered
1 knob fresh ginger
1 teaspoon kosher salt
1 tablespoon olive oil

Beet Vinaigrette:

6 tablespoons reserved beet braising liquid
1 tablespoon freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon plus 1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons chopped fresh rosemary leaves
1-1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil


8 cups arugula, butter lettuce or romaine
1 goat cheese round (about 8 ounces)
1 cup glazed pecan pieces

To roast the beets: Preheat the oven to 400 degrees. Set the beets in a roasting pan in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil. Roast the beets until they are tender, about 45 minutes to 1 hour. Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
Wearing rubber gloves to prevent red fingertips, if desired, cut off the beets’ green “stubble” ad skinny tails. Hold the beets under cool running water to loosen the skins, then slip them off. Set the beets aside.

To make the vinaigrette:

Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, pepper and the ½ cup olive oil.

To assemble the salad:

Cut the beets into bite size pieces. Toss with the salad greens in a large bowl. Cut the goat cheese into pieces and add to salad. Sprinkle in glazed pecans and drizzle with vinaigrette.

Carrot Cake with Cream Cheese Frosting


My daughter brought this recipe home from Camp Shira a few summers ago and it has become my husband’s specialty. He’s willing to make it for almost any occasion – just ask him!

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
3 cups grated carrots

Preheat oven to 350 degrees. Mix dry ingredients, then add oil, eggs and carrots. Pour into greased 9 x 13-inch pan or 2 round 8-inch pans. Bake for 30 to 45 minutes, depending on which pans you use. If you using round pans, cool, then turn out onto wire rack. Cake can remain in 9 x 13. Frost when cool and keep refrigerated. For two round pans, frost in middle and then top and sides. For 9 x 13, frost across the top.

Cream Cheese Frosting:

8 ounces cream cheese (can use tofutti cream cheese if you want to keep it pareve)
1 stick margarine
1 pound powdered sugar
2 teaspoons vanilla

Beat all ingredients together and frost cakes.

Turkey Osso Bucco with Parsley and Rosemary Gremolata

Adapted from Giada De Laurentiis
Makes 6-8 servings


1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper,
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups low-sodium chicken broth
1 large fresh rosemary sprig
2 large fresh thyme sprigs
2 bay leaves
2 whole cloves

Rosemary gremolata

1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch of salt
Pinch of freshly ground black pepper

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.
In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.
When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.

Roasted Tomatoes with Rosemary


4-5 cloves garlic, chopped
3 Tablespoons fresh rosemary, chopped
¼ - ½ cup olive oil
Kosher salt and pepper to taste
4 pints cherry tomatoes or grape tomatoes (I like to mix red and yellow tomatoes)

Preheat oven to 350 degrees. In a medium bowl, combine the garlic, rosemary, olive oil, salt and pepper. Add the tomatoes and toss. Pour into a baking dish or on a jelly roll pan. Roast uncovered for 30 to 40 minutes. Serve warm.

Raspberry Coconut Bars


Makes up to 15 bars
A twist on the ubiquitous lemon bar, this recipe is a breezy way to finish a picnic or light sunny day meal. Because the topping is quite sweet, we like to use a tangy, low-sugar jam for the filling. Besides raspberry, apricot and blueberry jams also sing beautifully under the golden coconut crust.

1 cup all-purpose flour
1 teaspoon baking powder
½ cup margarine, softened
1 egg, beaten
1 teaspoon non-dairy creamer

1 cup raspberry or apricot jam, preferably a low-sugar version

1 cup white sugar
1 teaspoon vanilla
1-½ cups flaked coconut
3 tablespoons margarine
1 egg, beaten

Preheat oven to 350°F
In a medium bowl, prepare the crust: mix together the flour, baking powder, ½ cup margarine, egg and non-dairy creamer. Press into the bottom of a 11” x 7” or 8” x 8” baking pan or Pyrex dish, allowing dough to climb up sides a bit.
Spread the dough evenly with jam.
Now mix together the topping: in the same bowl, combine sugar, vanilla, coconut, remaining margarine and egg and blend with your fingers (don’t worry if it is sticky). Drop the topping evenly over the jam filling.
Bake for about 30 minutes, or until the topping is lightly golden. Cool completely before cutting into squares. The bars will keep in an airtight container for up to 2 days.

Asian Shredded Lettuce Salad

4 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons soy sauce
Pinch fresh or dried ginger

1 head iceberg lettuce, shredded
2 hearts romaine lettuce, shredded
½ cup cilantro, chopped
3 carrots, shredded or julienned
3 cucumbers, sliced or julienned
1 can baby corn, sliced
Wonton chips, crumbled
Toasted almonds
Toasted sesame seeds

Toss salad ingredients together. Dress just before serving.

Lamb Kebabs with Tzatziki Sauce

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Tzatziki Sauce (recipe below)


Preheat grill to high.
Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce

2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processer, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

Tzatziki Dip with Toasted Pita


6 pieces of pita bread, cut in half, toasted until crisp

Tzatziki Sauce:
2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processor, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

Lemony Green Beans

1 pound fresh green beans
5 pieces garlic chopped
2 shallots chopped
2 teaspoons oil
1 ½ tablespoons lemon juice

Trim green beans. Bring pot of water to boil and add green beans. Boil 4 minutes only. Drain and rinse with cold water.
Sauté garlic and shallots in oil. Add green beans and stir. Add lemon juice and stir. Cook for 1 minute and remove from fire. Add salt and pepper to taste. Serve warm or cold.

Frozen Chocolate Rosemarie Torte

2 Rosemarie chocolate bars (found in your kosher market)
7 eggs
1 stick unsalted margarine
1 cup sugar (divided)
1 container pareve whipping cream

Melt the chocolate and the margarine in a small saucepan.
Separate eggs. Whip egg whites with ½ cup sugar until stiff peaks form. Whip yolks with the other half of the sugar. Mix the melted chocolate into the yolks. Fold in the egg whites.

Pour 1/3 in a spring form pan and bake for 30 minutes in a 325-degree oven. Pour the rest of the chocolate on the top after it is baked and freeze for at least 6 hours.

Whip the pareve whipping cream and spread on the top (You may freeze it with the whipped topping on). Take out of the freezer 10 minutes before serving. It should be just starting to melt and be a little soft to cut.

Carrot Ginger Soup

This is from my friend Laura Weinman who just keeps sending me great recipes – thanks!
5 pounds carrots, chopped
2 cans coconut milk
½ cup minced ginger
2 (about 15 ounces each) cans chicken stock or pareve imagine chicken broth

Place all ingredients in a large soup pot and bring to a boil. Lower the heat and cook for 30 minutes. When the carrots are tender, turn off the heat and allow the soup to cool slightly. Purée with immersion blender.

Barbecued Beef Back Ribs

This is courtesy my friend Joleen – really delicious!

Enough ribs for each person to have two
Sliced onions to Cover
Char-B-Que barbecue sauce to cover

Preheat oven to 350 degrees. Place ribs in a large baking pan (or two depending on the size of your family). Top with sliced onions. Cover with foil and bake for 2 hours. Remove onions and drain fat from pan. Cover for with barbecue sauce and return, uncovered, to the oven. Bake for another hour.

Zucchini Crisp


8 cups chopped zucchini (about 6 large zucchini)
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon

½ teaspoon nutmeg

4 cups flour
2 cups sugar
1-1/2 cups margarine
1 teaspoon cinnamon

In a large saucepan over a medium heat, cook zucchini and lemon juice, stirring constantly, until tender – 15 to 20 minutes. Add sugar, cinnamon and nutmeg and simmer for 1 more minute. Remove from heat and set aside.

Combine flour and sugar in a large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir ½ cup of this mixture into the zucchini.

Preheat oven to 375 degrees. Press ½ of the remaining crust into the bottom of a 9 x 13-inch pan. Cover with all the zucchini. Sprinkle remaining crust mixture over the zucchini and then sprinkle with cinnamon.

Bake for about 50 minutes, until golden.

Gingerbread Bundt Cake


2 eggs
1 cup molasses
2 cups oil
1 cup water
2 cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking powder
2 teaspoons ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves

Preheat oven to 350 degrees. Mix together eggs, molasses and oil. Stir in water, then all dry ingredients. Beat until just combine; do not overmix. Pour batter into greased bundt pan and bake for 50 to 60 minutes. Cook in pan for 15 minutes before inverting onto wire rack. After cake is cooled, can be frosted with your favorite tofutti cream cheese icing or just sprinkled with confectioner’s sugar.

Sweet and Sour Fish

This recipe is adapted from The Spice and Spirit Cookbook.

2-1/2 pounds sole, cod or pollock fillets
½ teaspoon salt
½ teaspoon pepper
2 eggs, beaten
2 tablespoons flour
Oil for frying

½ cup vinegar
1 cup water
1 large onion, sliced
2 bay leaves
1 tablespoon curry powder
2 tablespoons sugar

Cut fish into 4-inch squares. Combine remaining ingredients. Dip fish into mixture and fry in hot oil until golden. Drain on paper towels.
Combine all sauce ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes. Place fish in a plastic or other non-reactive container. Pour sauce on top and cool. Refrigerate for 1 to 2 days.

Cheese Tortellini Salad


1 (approximately 9 ounces) package cheese tortellini, cooked and drained
2 cups shredded red cabbage
6 cups shredded fresh spinach
2 cups cherry tomatoes, halved
½ cup sliced scallions
1 (8 ounce) bottle Ranch salad dressing
¼ cup imitation bacon bits, if desired

In a large glass bowl (or trifle bowl), layer cabbage, spinach, tortellini, tomatoes and scallions. Pour dressing over top and sprinkle with imitation bacon bits, if desired. Cover and refrigerate for 1 hour.

Roasted Vegetables

1 red pepper, cut in strips
1 orange pepper, cut in strips
1 yellow pepper, cut in strips
1 red onion, sliced
2 zucchini, cut lengthwise
1 (8 ounce) box sliced mushrooms
2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place vegetables in a pan – the more you can spread them out, the better. Sprinkle with salt and olive oil. Bake for 1– 1-1/2 hours, turning in the middle. Remove from oven and toss with balsamic vinegar. Cool. Refrigerate until ready to serve. Serve at room temperature.

Spinach Noodle Kugel


1-1/2 packages (about 15 ounces) egg noodles, cooked and drained
2 tablespoons onion soup mix
1(10 ounce) package frozen spinach, thawed and drained
1 cup tofutti sour cream
3 eggs
French fried onions

Preheat oven to 350 degrees. Combine all ingredients except the French fried onions and pour into greased 9 x 13-inch pan. Bake for 45 minutes. Remove from oven, top with French fried onions and return to oven for 5 additional minutes.

Chocolate Oat Squares


This recipe is very rich – and worth it!

1 cup plus 2 tablespoons margarine
2 cups brown sugar
2 eggs
4 teaspoons vanilla
3 cups oats
2-1/2 cups flour
1 teaspoon baking soda
1 (14 ounces) can sweetened condensed milk
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Cream together 1 cup margarine and the brown sugar. Beat in eggs and 2 teaspoons vanilla. Stir in the oats, flour and baking soda. Press 2/3 mixture onto the bottom of a greased 9 x 13-inch pan. In a saucepan, combine condensed milk, chocolate chips and remaining 2 tablespoons margarine. Cook, stirring constantly, over low heat until chocolate is melted. Remove from heat and stir in vanilla.
Spread over crust. Sprinkle with remaining oat mixture. Bake for 25 minutes.