Vegetable Crepes


4 eggs
1 cup flour
1 cup water
½ teaspoon salt
½ teaspoon sugar

Mix eggs and flour well. Stir in all the other ingredients. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat. Cover bottom of pan with 1/8th to ¼ cup batter. Flip when bubbles form on surface. Cook until golden, a few minutes per side. Fill with vegetables and cover with mushroom sauce.

8 ounces sliced mushrooms
2 medium zucchini, diced and sliced
1 red pepper, sliced,
1 onion, halved and sliced

Mushroom Sauce
4 tablespoons margarine
¼ onion, chopped fine
8 ounces sliced mushrooms
4 tablespoons flour
2 cups chicken stock or Imagine chicken broth (pareve or fleischig)
Dash pepper

Sauté onion and mushrooms in margarine over medium to low heat. Whisk in flour until smooth. Slowly whisk in chicken stock, stirring continuously until sauce thickens.

Cornish Hens

1 cup margarine, melted
1 cup lemon juice
8 teaspoons minced garlic
4 teaspoons rosemary (fresh or dried)
2 teaspoons pepper
1 teaspoon paprika
8 small Cornish hens

Preheat oven to 425 degrees. Combine all ingredients and spoon half over the hens. Bake uncovered for about 1 hour, basting with remaining sauce as you go. Skin should be crispy.

Spinach with Pine Nuts


2 teaspoons olive oil
1 teaspoon minced garlic
3 pounds spinach
2 tablespoons toasted pine nuts
½ teaspoon nutmeg
freshly ground black pepper
¼ cup raisins (optional)

Sauté garlic in oil. Add spinach and pepper and continue to sauté over low heat until spinach is wilted. Toss briefly with pine nuts and nutmeg and pepper. Add raisins, if using and remove from heat.

Spice Cake with Tofutti Cream Cheese Icing

This is a good use of any leftover canned pumpkin from the challah. But don’t worry; it tastes completely different!

1 package spice cake mix
3 eggs
1 cup canned pumpkin
½ cup water
½ cup oil
1 package instant vanilla pudding mix
1 teaspoon cinnamon

8 ounces tofutti cream cheese, at room temperature
½ cup margarine, at room temperature
1 teaspoon vanilla
2 tablespoons lemon juice
3 cups powdered sugar
Beat all ingredients together until smooth.

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased bundt pan and bake for 45 to 55 minutes. Cool 10 to 20 minutes in pan before removing to wire rack to finish cooling. When completely cool, frost with tofutti cream cheese icing. Can be frozen before frosting. After frosting, must be stored in refrigerator.



1 pound fillets of red snapper or any good quality white fish
Juice of three lemons
Juice of three limes
One red onion, thinly sliced
A pinch of cayenne
1 teaspoon minced garlic
1 jalapeno, chopped
2 tablespoons chopped cilantro

Cut fish into pieces and place in a plastic container. Place the onions on top of the fish, then cover with remaining ingredients. Refrigerate for at least 4 hours before serving. Can be refrigerated up to 48 hours.


1-1/2 cups cornmeal
2-1/2 cups non-dairy creamer
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
2 eggs
½ cup oil (I use canola)
1 (4 ounce) can chopped fire-roasted green chilies (optional)

Preheat oven to 400 degrees. In a small bowl, combine the cornmeal and the non-dairy creamer and let it sit for 5 minutes. Grease a 9x13-inch baking pan. In a larger bowl, whisk together the flour, baking powder and sugar. Stir in the cornmeal mixture, eggs and oil and mix just until smooth. Add green chilies if you like it spicy. Pour batter into prepared pan. Bake for 30 to 35 minutes. Best served warm.

Chicken or Beef Fajitas

¼ cup olive oil
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon red chili pepper flakes
2 pounds beef strips or chicken strips
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced

Combine olive oil, lime juice, garlic and chili pepper in a plastic container or strong Ziploc bag. Add meat or chicken and marinate, refrigerated for at least 1 hour and up to 4 hours. In a wok or large skillet over high heat sauté the meat or chicken (pour it into the pan with the marinade). When meat is done, add onions and peppers and continue to fry until peppers are soft. Serve inside tortillas topped with guacamole.



3 Haas avocados, seeded and peeled
4 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon cumin
2 tomatoes, diced
1 tablespoon chopped cilantro
1 teaspoon minced garlic

Mash avocado and then toss with other ingredients. Let sit at room temperature for up to an hour for ingredients to blend.

Mexican Wedding Cookies

1 cup margarine, at room temperature
½ cup powdered sugar
1 teaspoon vanilla
1-3/4 cup flour
1 cup toasted pecans, chopped very small or ground in a food processor

Preheat oven to 300 degrees. Grease cookie sheets or line with parchment paper. Cream margarine and sugar together. Beat in vanilla and slowly add flour and then pecans. Shape dough into balls and roll in additional powder sugar. Bake for about ½ hour. Cool slightly and roll in more powdered sugar. Finish cooling on wire racks.

Chocolate Almond Ripple Cake

For the Almond Ripple:
½ cup sliced almonds
½ cup almond paste
¼ cup sugar
1 egg
4 tablespoons margarine, at room temperature

For the Cake:
2-1/3 cups cake flour
2 teaspoons baking powder
¾ cup cocoa
1-1/4 cups (2-1/2 sticks) margarine, at room temperature
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup non-dairy creamer

Make the almond ripple: In a food processor, blend all the ingredients together until smooth. Cover and refrigerate.

Make the cake: Preheat oven to 350 degrees. Beat margarine and sugar together. Beat in eggs and vanilla. Add dry ingredients alternately with non-dairy creamer, beginning and ending with the dry ingredients. Pour half the batter into greased Bundt pan. Remove almond ripple and being careful not to touch the sides of the pan spoon it evenly over batter. Cover with remaining batter and bake for 60 to 70 minutes. Cook in pan 20 minutes before removing to wire rack to finish cooling.

Pickled Salmon

1 cinnamon stick
2 bay leaves
¼ - ½ cup vinegar
¾ cup sugar
8-12 portions salmon or salmon trout
2 onions, sliced
1 generous tablespoon pickling spice, wrapped in cheesecloth
1 cup mayonnaise
1 sm. pickle, sliced
1 tablespoon sugar
1 tablespoon ketchup
2 scallions, sliced
1 tablespoon fresh dill
3 tablespoons or more water


Combine cinnamon stick, bay leaves, vinegar and sugar in a container large enough to hold the fish. Add fish and enough water to just cover the fish. Marinate in refrigerator overnight.

Remove fish and pour marinate into pot. Add 2 onions and pickling spice and more water, if necessary, so that fish will be covered when added to pot. Bring to a boil and simmer for ½ hour, covered. Add fish and continue cooking for about 10 minutes or until done. Allow to cool slightly and remove fish carefully.

Put fish into container and pour the cooked marinade through a strainer over fish. Refrigerate. Put mayonnaise, pickle, sugar, ketchup, scallions and dill into blender with water. Blend. Add more water if needed to make a thick sauce. Serve sauce over cold fish. Serve 8-12.

Brick Roast



4 to 5-lb, Aarons fresh brick roast
1 spanish onion, diced
Garlic powder
1 package onion soup mix
½ sm. jar hot and spicy duck sauce
½ sm. jar sweet and sour duck sauce

Heat 2 tablespoons oil in large skillet. Sauté onion in oil. Smear oil over roast and sprinkle pepper, garlic powder and paprika liberally. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste). Marinate overnight. Cover tightly and bake covered 2-2 ½ hours at 350°. Uncover for ½ hour to brown the meat. Baste often.

Corn Soufflé

2 (14 ounce) cans cream style corn
1 (14 ounce) can corn kernels, drained
¼ cup margarine, melted
½ cup sugar
3 eggs, or ¾ cup liquid egg substitute
½ cup flour
1 teaspoon baking powder
¾ cup vanilla pareve soymilk
¼ cup water
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Mix all ingredients except the cream style corn and corn kernels. Add the cream style corn and kernels to the mixture. Spray a deep ovenproof bowl or casserole dish with non-stick cooking spray. Pour the mixture into the bowl and bake for 1 hour and 15 minutes, uncovered. This is best served immediately after cooking if you would like the guests to see the dish souffled. Otherwise it is delicious rewarmed but it will look more like a casserole.

Zucchini Rounds with Tomatoes

Adapted from Martha Stewart

Serves 8
1 1/2 pounds (2 pints) cherry tomatoes
9 garlic cloves
1 1/2 teaspoons sugar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 sprigs thyme
3 sprigs marjoram
2 zucchini, cut into 1/2-inch-thick rounds
1/4 cup water
Baking soda
2 sprigs basil
3 tablespoons pine nuts
2 tablespoons capers, rinsed
1/3 cup Nicoise olives, pitted
1 lemon


1. Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.

2. Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.

3. Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.

4. Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.

Chocolate Raspberry Tart


12 Servings

½ cup blanched slivered almonds
5 tablespoons sugar
¼ teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup all purpose flour
¼ teaspoon salt
9 tablespoons chilled unsalted margarine, cut into pieces
3 tablespoons (about) ice water

½ cup red currant jelly
2 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted margarine
2/3 cup pareve whipping cream
2 ½-pint baskets fresh raspberries or strawberries
Bittersweet chocolate shavings
Powdered sugar

For crust:
Combine first 4 ingredients in processor. Process using on/off turns until almonds are finely chopped. Add flour and salt and blend until mixed. Add margarine and cut in using on/off until mixture resembles coarse meal. Mix in enough water until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Position rack in center of oven and preheat to 400° F. Roll out dough on lightly floured surface to 13-inch round. Fold dough in half. Transfer to 9-inch-diameter tart pan with removable sides. Unfold dough. Trim edges, leaving ¼-inch border. Fold border over to form thick sides. Press dough firmly against sides of tart pan. Freeze 10 minutes.
Pierce bottom of dough all over with fork. Bake until golden, piercing with toothpick if crust bubbles and pressing up sides with back of fork if slipping, about 25 minutes. Transfer to rack; cool.

For filling:
Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes. Brush inside of crust with about 1 ½ tablespoons jelly mixture.
Place 6 ounces chocolate and margarine in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate mixture; let stand 1 minute. Stir chocolate mixture until melted and smooth. Pour into crust. Chill until filling is set, at least 4 hours or overnight.
Starting at edge, arrange berries in circles atop tart. Rewarm jelly mixture; brush over berries. (Can be made 1 day ahead; cover and chill. Let stand 1 hour at room temperature before continuing.)
Sprinkle chocolate shavings in center of tart. Lightly sift powdered sugar over chocolate shavings. Remove pan sides. Transfer tart to platter and serve.

Fruit Soup



1 tablespoon minced ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 1/2 cups chopped mango
2 pieces lemon peel
2 pieces lime peel
2 pieces orange peel
4 cups water
1 1/2 cups sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup blueberries
Mint sprigs, for garnish


Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.

Pesto Chicken

8 boneless skinless chicken cutlets
2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
1/2 cup olive oil


In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.

Massage pesto into the chicken cutlets and marinate overnight.
Spray a grill with nonstick cooking spray or heat a grill pan. Grill chicken about 4 minutes per side or until desired doneness.

This can be used on chicken and vegetables on skewers. Soak wood skewers for 30 minutes. Cut chicken in 2 inch pieces and marinate in pesto sauce. Add some vegetables like zucchini and cherry tomatoes to coat with the pesto. Put on the skewers, chicken, tomato, chicken, and zucchini. Grill about 3 minutes each side.

Boston Lettuce Salad with Lime Dressing

For the salad:
2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped

For the dressing:
2 limes, juiced
1/3 cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.

Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

Yerushalmi Kugel

I have tried many sweet and spicy kugels. This one is from my friend Mariam and it is hands down the best yerusalmi kugel I have tried. Let me know if you agree.

12 ounces or more extra fine noodles
4 eggs, beaten
4 cups sugar, separated
1 ½ teaspoon salt
2 teaspoons black pepper
¾ cup oil
6 cups cold water

Melt 1 1/3 cup sugar in the bottom of a heavy pan until it is bubbly. Add 1 1/3 cup more sugar and cook, stirring, until dark amber but not burnt.
Immediately, add water (be careful of bubbling hot sugar) and cook it until it boils. Add the noodles and turn off the fire. Cover and let the noodle, water, sugar mixture sit for 45 minutes.
Add last 1 1/3 cup sugar, salt, pepper, oil, and eggs.
Bake in 350-degree oven for 1 hour.
This makes 3 kugels in load size pans. The kugel looks very nice sliced.

Strawberry and Hazelnut Meringue Cake

10 egg whites
2 ¾ cups superfine sugar
1 ¼ cups hazelnuts, toasted, peeled and ground
1 ¼ cups pareve cream
1 lb. strawberries, hulled and sliced into large chunks

1. Preheat the oven to 325°. Line a baking sheet with parchment paper and set aside.
2. Beat egg whites in a large bowl to stiff peaks. Add half of the sugar and beat again to stiff peaks. Gently fold in hazelnuts and remaining sugar. Pour meringue onto center of prepared baking sheet in a steady stream. Using a rubber spatula, carefully spread meringue out into an 8” wide circle. (It will look like a tall cake). Bake meringue for 20 minutes, reduce heat to 275°, and bake until just darkened and slightly gooey inside, about 40 minutes more. (The surface of the meringue may crack slightly while baking.) Remove from oven and set aside to let cool.
3. To assemble: Carefully runs a spatula or knife under bottom of meringue to loosen it, and transfer it to a plate or cake stand (meringue may crack a bit more, but that’s okay). In a large bowl, beat heavy cream to stiff peaks. Top meringue with whipped cream, spreading it out in an even layer, and heap strawberries atop cream. Serve immediately.

Shabbos Recipes

Since this Shabbos is Rosh Hashanah, we’ve tried to make the menus a little extra special. Hope you and your family enjoy. For recipes for the simanim, check out our holiday section.

Friday Night

Cinnamon or Cinnamon-Chocolate Chip Challah
Butternut Squash Soup
Individual Potato Kugels
Coconut Bread Pudding
Dry Green Beans
Lemon Blueberry Cake

Shabbos Day

Imitation Crab and Pasta Salad
Whitefish Salad
Indian Chicken
Basmati Rice
Chocolate Chip Noodle Kugel
New Year’s Cole Slaw
Sour Cream Coffee Cake

Cinnamon Challah

Cinnamon Challah or Monkey Bread

Any challah recipe
1 stick (1/2 cup) margarine, melted
¼ cup sugar mixed with 2 teaspoons cinnamon
¼ cup chocolate chips (optional)

After challah has had its first rising, grease 4 – 6 round pans, depending on which recipe you used. Break dough into small pieces and form balls (about the size of a small tangerine). Dip each ball of dough in the melted margarine and then in the cinnamon sugar. Place in pan. Balls of dough should be close to each other but not necessarily touching. When a pan is basically filled, move on to another. The amount of margarine and cinnamon-sugar is enough for approximately one pan and you will need to make more depending on how many challahs you make. If you want to add chocolate chips –for a very sweet new year! – mix them into the dough before forming the balls. Cover and follow your regular instructions for challah baking.

Butternut Squash Soup

2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes

Place all ingredients in a medium stockpot. Bring to a boil, then reduce heat and simmer until vegetables are soft. Allow to cool and purée with an immersion blender. Serve warm.


I’ve used this recipe before but it’s so good I keep coming back to it. It’s your Yom Tov staple.

1 5-6 pound brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup

Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating