Salted Caramel Filled Fudge Brownies


These are rich and super delicious with a little scoop of vanilla ice cream or pareve ice cream. I make the brownies both pareve and dairy and although I love dairy caramel sauce, the pareve version is delicious. Be patient when making caramel, it’s a bit tricky or buy a store-bought caramel sauce and cheat a little.

Makes 1 dozen
1 1/4 cups sugar
3 tablespoons water
3/4 cup heavy cream or pareve whipping cream
4 tablespoons unsalted butter or margarine
1 1/2 teaspoons flaky sea salt
2 sticks unsalted butter or margarine, plus more for greasing
10 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs, chilled
1 cup all-purpose flour

MAKE THE CARAMEL In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter/margarine and sea salt. Transfer the caramel to a small bowl 
and refrigerate until thickened, about 2 hours.

MAKE THE BROWNIES Preheat the oven to 325°. Lightly grease a 9-by-13-inch metal baking pan. Melt the 2 sticks of butter/margarine in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.
Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately.

The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month

Shaved Zucchini Salad with Macadamia Nuts


This salad is beautiful and crunchy. I like the zucchini and squash to sit in the dressing to soften a little and later add the greens but it can be combined all at once as described below. The macadamia nuts are decadent and a bit expensive so feel free to use another nut as a substitute but try something different like a hazelnut or pistachio.

Serves 6
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1½ pounds mixed zucchini and summer squash, thinly sliced (with a mandeloine)
2 cups baby arugula or micro-greens
3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
⅓ cup unsalted, roasted macadamia nuts, coarsely chopped
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce
in a large bowl; season with salt and pepper. Add zucchini and
squash, arugula or microgreens, and pumpkin seeds and toss to combine.
Serve salad topped with macadamia nuts.

Classic Almond Biscotti

Classic, crunchy, dunkable, and delicious. A must-have recipe in your repertoire.

Makes about 3 dozen

Vegetable oil, for the baking sheet
2 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
2 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (4 oz.) whole, skin-on almonds, toasted
3 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon. pure almond extract

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil a large rimmed baking sheet.
Put the flour, 3/4 cup of the sugar, lemon zest, baking powder, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. Add the almonds and mix to combine and break the nuts into pieces about 1/3 to 1/4 their original size, 1 to 2 minutes. Reserve 1 tablespoon of the beaten eggs in a small bowl. Add the remaining eggs and both extracts to the mixer. Mix on medium-low speed until a soft, sticky dough forms, about 2 minutes.
Turn the dough out onto a clean work surface and pat it into a 5-inch disk; halve the disk. Lightly moisten your hands with oil or water, then squeeze and pat one piece of dough into a log. Lay the log lengthwise on one side of the prepared baking sheet. Stretch and pat the dough into a flat loaf that’s about 12 inches long and 2 to 2-1/2 inches wide. Repeat with the remaining dough on the opposite side of the sheet; leave at least 2 inches of space between the loaves.
Mix the reserved beaten egg with 2 teaspoon water. Lightly brush the loaves with the egg wash and sprinkle with the remaining 1 tablespoon sugar.
Bake until pale golden around the edges and just set, 20 to 25 minutes. (There will be cracks on the surface, which is OK.) Reduce the oven temperature to 300°F.
Set the baking sheet on a cooling rack. Gently slide an offset spatula under each loaf to loosen it. Let cool on the sheet for 5 minutes, then transfer to the rack and let cool for 20 to 30 minutes longer.
Transfer the loaves to a cutting board. Using a sharp knife, cut the loaves on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut side up, on the baking sheet; it’s fine if they fit snugly. Bake for 10 minutes, then flip and bake until golden, about 10 minutes more. Transfer the biscotti to the rack and cool completely; they will become firm and crunchy as they cool.
Make Ahead Tips
The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Two-Bite Biscotti: Shaping smaller loaves yields smaller—dare I say adorable?— biscotti. You’ll get about 4 dozen. Make the biscotti dough as directed, but quarter it (instead of halving it). Shape each piece into a loaf that’s about 9 inches long and 1-1/2 inches wide. Bake and slice the loaves as directed, but bake the second time for 8 to 10 minutes on each side.

Add craisins, dried fruit, coconut, mini chips of any kind, additional nuts or orange zest in place of lemon zest.

Spiced Honey Cake


Serves 10 -12
Gluten-free too! Thank you bonappetit magazine that I adapted. The extra spices give average honey cake a great lift.

Nonstick vegetable oil spray
2 cups gluten-free all-purpose baking flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
⅔ cup granulated sugar
¼ cup (packed) light brown sugar
½ cup vegetable oil
½ cup honey
1 large egg
1 large egg yolk
½ vanilla bean, split lengthwise or 1 teaspoon vanilla extract
½ cup fresh orange juice
½ cup soymilk or non-dairy creamer
1 tablespoons white vinegar
Frosting And Assembly
3 ounces Tofutti cream cheese, room temperature
3 tablespoons unsalted margarine, room temperature
1 cup powdered sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
½ vanilla bean, split lengthwise or ½ teaspoon vanilla extract
1 13.5-ounce can unsweetened coconut milk, cream separated from milk, room temperature or 1 cup non-dairy whipping cream

Preheat oven to 350°. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.

Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod (or use vanilla extract). Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice, soymilk and vinegar. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and combined (it will be thin, like pancake batter).

Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.

Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Frosting And Assembly
Using an electric mixer on medium-high speed, beat Tofutti cream cheese and margarine in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean (or vanilla extract); discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).

Pile frosting on top of cake and spread to edges (it’s okay if it cascades over the sides). Decorate with fresh flowers, and berry pods.

Pomegranate, Hearts of Palm and Jicama Salad

Serves 8

Thank you Aviva, for sharing this delicious recipe with me so many years ago. I still make it every Rosh Hashanah.

1-2 pomegranates seeded, about 1 cup
2 cans hearts of palm, sliced, about 3 cups total
1 small jicama, cubed
3 heads romaine lettuce shredded

1/2 onion
1 teaspoon dry mustard
1/2 cup sugar
4 teaspoons white vinegar or red wine vinegar
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons poppy seeds

For the salad: Toss ingredients in a large bowl.

For the dressing: Puree onion, mustard, sugar, vinegar, and salt until blended and smooth. In a steady stream, pour in olive oil, blending as you pour, to emulsify dressing. Stir in poppy seeds.

Pour desired amount of dressing over salad. Toss and serve immediately.

DIY Pomegranate Molasses


This ingredient is key to Middle Eastern cooking and unlike it’s name suggests is quite tart. It’s available around Rosh Hashanah in some markets but easy to make with pomegranate juice if you cannot find it.

Use it in
Pomegranate Marinated Lamb with Spices and Couscous
Cumin Scented Eggplant
Rosh Hashanah Sweet and Zesty Chicken

Pomegranate Molasses

4 cups pomegranate juice
½ cup sugar
3 tablespoons fresh lemon juice

Combine juice, sugar and lemon juice in a saucepan. Simmer, stirring to dissolve the sugar, then continue simmering until syrupy, about 50 minutes. Cool completely then store in a glass jar. If it thickens too much while cooling, just add a little water. It keeps well in the refrigerator for up to 6 months.

Rosh Hashanah Sweet and Zesty Chicken

Serves 6 - 8

2 chickens cut in 1/8’s

Spice Rub
1 tablespoon cinnamon

1 tablespoon cayenne 

1 tablespoon onion powder

1 tablespoon garlic powder

3/4 tablespoon kosher salt


1 cup orange juice

1/4 cup pomegranate molasses 

1/4 cup brown sugar

1/4 cup pureed and strained mango (or sweet fruit baby food)

1 tablespoon margarine

In a small bowl, mix ingredients for spice mixture. Place chicken in 2, 9"x13" roasting pans and rub each piece down with the spice mixture. Marinate for 1 hour.

Preheat oven to 450°F. Bake for 35 minutes, flipping once during the cooking process. Roast an additional 10 minutes or until internal temperature reaches 165°F or chicken is cooked through. While chicken is cooking, prepare the sauce.

For the sauce: Combine all ingredients (except margarine) in a medium sauce pan over high heat, stirring occasionally. When the sauce is thick enough to coat the back of a spoon, add margarine and stir to combine. When chickens are removed from oven, remove them from the cooking juices and place on another baking sheet. Pour sauce over chicken, toss and serve.

Rosh Hashanah 2015

Rosh Hashanah 2015, or 5776, is upon us and GKC has new recipes and lots of recipes from past years to share with you to enhance your New Year. Check out these ....

Fennel and Carrot Soup
Sweet French Salad
Steak Salad with Horseradish Dressing
Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette
Five-Minute Marinated Skirt Steak
Sweet and Savory Oven Ribs
Mustard Chicken with Seasoned Crispy Crumbs
Leeks with Tomato Vinaigrette
Caponata with Pine Nuts
Chocolate- Cinnamon “Babkallah”
Honey Pecan Streusel Cake
Traditional Honey Cake or Muffins
And see dozens of other Rosh Hashanah ideas here

Traditional Honey Cake or Muffins

Serves 12-16

4 large eggs, at room temperature
1 cup canola or safflower oil, at room temperature

1 cup strong black coffee, at room temperature (

½ cup orange juice, freshly squeezed and strained (about 2 large oranges) 

¼ cup whiskey 

1 tablespoon plus 1 teaspoon pure vanilla extract

1 ¼ cups superfine sugar 

½ cup dark brown sugar, firmly packed 

3½ cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

¾ teaspoon baking soda 

½ teaspoon fine sea salt 

1 tablespoon unsweetened cocoa powder
4 teaspoons ground cinnamon 

½ teaspoon ground ginger 

1/8 teaspoon ground cloves 

1 cup honey

Preheat the oven to 350 degrees F; set an oven rack in the lower third of the oven. Grease a 10-inch tube fan. Or 2 12-cup muffin pan.

In a large bowl, whisk the eggs, oil, coffee, orange juice, whiskey and vanilla until lightly combined. Add the superfine sugar and brown sugar, and whisk until dissolved into the liquid mixture.

In a small bowl, sift flour, baking powder, baking soda, sea salt, cocoa powder, cinnamon, ginger and cloves. In the bowl of a stand mixer fitted with the whisk, mix the egg mixture and sugars, then add the sifted dry ingredients and stir until moistened. Add the honey. Turn mixer to high and mix for 1 minute. The batter will have the consistency of a thick soup. Using a silicone spatula, scrape the batter into the prepared pan and set it on the stacked baking sheets.
Bake for 45 minutes (or 22 – 26 minutes for muffins). For even baking, rotate the pan halfway around. Lower the temperature to 325 F and bake for an additional 25 to 35 minutes, or until a wooden skewer inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a wire rack for 20 minutes. Gently run a knife around the sides of pan before removing.
Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Remove the bottom and center tube, and peel off the parchment. Re-invert the cake onto a serving plate or cake carrier.
Let the cake cool for 2 to 3 hours, or until cool.

Store airtight: room temperature, 3 days; refrigerated, 7 days; frozen, 2 months.

*Orange juice, coffee or water can be substituted for the whiskey or rye.

Honey Pecan Streusel Cake

From our friends at
Yields two loaves of cake

Cake Ingredients
1 1/2 cups honey
1 cup hot strong tea
3 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 small orange, with peel, cut in quarters and seeds removed
1 cup white sugar
3 eggs
3/4 cup vegetable oil
Streusel Ingredients
1/2 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons margarine, softened
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Mix the honey and tea together and set aside to cool.
Combine the flour, baking powder, baking soda, cinnamon and nutmeg, and set aside.
In a food processor, blend the entire orange. Add the sugar and eggs and process until well mixed. Transfer to an electric mixer, add oil and beat well. Alternately add the flour mixture and cooled honey-tea mixture, beginning and ending with the dry ingredients.
Mix together all of the streusel ingredients until crumbly.
Pour the batter in to two well greased loaf pans lined with parchment paper. Sprinkle on the streusel and bake for 1 hour; a toothpick should come out of the cakes clean. Let cool for 30 minutes before transferring to a wire rack to cool completely.

Chocolate- Cinnamon “Babkallah”

Original recipe by, adapted by GKC
Serves 12

½ cup soymilk or non-dairy milk
1 ¼-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
½ cup (1 stick) unsalted margarine, melted, cooled, plus more
⅓ cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more

Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
⅓ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
All-purpose flour (for surface)
¼ cup (½ stick) unsalted margarine, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)
Heat soymilk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and ½ cup margarine. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large greased bowl. Cover and let sit in a warm place until doubled in size, 1½–2½ hours.

Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12x6” rectangle about ⅛” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1–2 hours.
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.

Caponata with Pine Nuts

As a dip, side dish, or topping for chicken, meat or fish, this is super flavorful and a great enhancement to any dish.
Serves 6

2 eggplants (about 2 pounds total), cut into ¾-inch pieces
2 tablespoons kosher salt, plus more
1 small fennel bulb, cut into ¾-inch pieces
3 tablespoons vegetable oil
¼ cup pine nuts, toasted
¼ cup olive oil
1 medium red onion, thinly sliced
2 jalapeno chiles, seeds and membrane removed, thinly sliced
2 garlic cloves, thinly sliced
¼ teaspoon paprika
1 cup crushed tomatoes
½ cup red wine vinegar
3 tablespoons sugar
¼ cup sweetened dried cranberries

Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread, vegetables, as a dip, or side dish or atop chicken, meat or fish.

Leeks with Tomato Vinaigrette

Serves 4

4 medium leeks (1 1/4 pounds), white and light green parts only,
halved lengthwise
1 large tomato
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt
In a large saucepan, bring 2 cups of water to a boil over high heat. Add the leeks to the pan cut side down, cover and reduce the heat to low. Cook until the leeks are tender when pierced with a paring knife, about 15 minutes. Transfer the leeks to a paper towel–lined plate to drain, then arrange cut side up on a platter.
Meanwhile, bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Using a sharp paring knife, mark an X on the bottom of the tomato. Add it to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to the ice bath to cool. Peel, halve and seed the tomato; cut it into 1/4-inch dice.

In a small bowl, toss the tomato with the olive oil, vinegar, mustard and Worcestershire sauce and season with salt and pepper. Spoon the tomato dressing over the leeks and serve.

Mustard Chicken with Seasoned Crispy Crumbs

Serves 4

1/2 cup Dijon mustard
1/4 cup dry white wine
4 teaspoons olive oil
2 teaspoons Worcestershire sauce
2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
2 tablespoons margarine
3/4 cup panko
3 large garlic cloves, minced
1/4 teaspoon cayenne; more to taste
Kosher salt and freshly ground black pepper

Combine the mustard, wine, oil, and Worcestershire in a 9x13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.
Meanwhile, in a 10-inch skillet, heat the margarine over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside to cool.
Heat a grill pan over medium-high heat. Lay the thighs flat on the grill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Sprinkle crumbs over the chicken, and serve.

Sweet and Savory Oven Ribs

Serves 6 to 8

5-pounds beef ribs
1/2 cup packed dark brown sugar

2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)

3 tablespoons chili powder

1 tablespoon onion powder

1 ¼ tablespoons kosher salt
Chipotle powder or ground red pepper (cayenne) to taste

½ teaspoon ground black
To finish: 2 teaspoons cider vinegar
Heat oven to 200°F. In a medium bowl, combine all of the spices and seasonings. On a piece of heavy-duty aluminum foil large enough to wrap around your ribs, place rack of ribs, meatier side up. Sprinkle half of spice rub over rack, patting it on generously, including the sides. Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub. Tightly fold the foil to seal packets.
Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top. Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.
Open packet of ribs very carefully and pour accumulated juices into a saucepan. I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to. Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half. Stir in vinegar. This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.
Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.
Serve ribs with sauce on the side.

Five-Minute Marinated Skirt Steak

Serves 4

1 cup packed light or dark brown sugar
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
3 medium cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary
1-1/2 lb. skirt steak, trimmed of excess surface fat, soaked and rinsed in cold water for at least 20 minutes
Ground black pepper

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.
Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides with pepper. Cut into smaller pieces to make grilling more manageable, if you like.
Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette

Original recipe by food and wine magazine, adapted by GKC
Serves 6 to 8

For the vinaigrette
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
1 tablespoons finely chopped shallot
1 teaspoon garlic, mashed to a paste
2 tablespoons white miso
1/2 cup plus 2 tablespoons canola or grapeseed oil
1/2 teaspoon Asian hot sauce, such as Sriracha (optional)

For the salad
1 lb. trimmed medium beets
Kosher salt and freshly ground black pepper
8 oz. arugula or mixed baby greens (8 packed cups)
2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
1/2 cup walnuts, toasted and chopped

2 tablespoons chopped fresh dill

Make the dressing
In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
Make the salad
In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.
Make Ahead Tips
The dressing will keep for 1 week, refrigerated.

Steak Salad with Horseradish Dressing

Serves 6

Horseradish Dressing
½ cup Tofutti sour cream
3 tablespoon prepared white or red horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper

Steak Salad
2 tablespoon olive oil, divided
1 1-lb. grilling steak, hangar steak, or skirt steak
Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, thinly sliced
½ English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing: Whisk Tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the steak: Heat 1 tablespoon oil in large skillet, oer medium high heat .Season steak with salt and pepper. Cook for 5 – 8 minutes or until desired doneness. Let steak rest 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, and lettuce.

Sweet French Salad

Serves 4-6

4 ounces cherry tomatoes
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon fresh orange juice
Kosher salt

4 slices of pastrami (4 ounces ), cut into 1-inch dice or strips or imitation bacon
6 cups romaine lettuce leaves
½ cup cherry tomatoes
¼ cup sliced red onion

For the dressing: Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.

For the salad: In a small skillet, cook the pastrami or imitation bacon over moderate heat until browned, 5 to 7 minutes. Transfer to paper towels to drain.

Place lettuce, pastrami, cherry tomatoes and onion in a salad bowl. Toss with dressing and serve immediately.

MAKE AHEAD The dressing can be refrigerated for 3 days.

Fennel and Carrot Soup

Original recipe by, adapted by GKC
Serves 6

6 tablespoons margarine, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup Tofutti sour cream
1 tablespoon pure maple syrup

Heat 4 tablespoons margarine in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Heat remaining 2 tablespoons margarine in a small saucepan over medium. Add chestnuts and cook, stirring often, until it is browned and chestnuts are toasted, about 4 minutes.
Mix Tofutti sour cream and maple syrup in a small bowl.

Serve soup topped with maple cream and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.

Healthy Butterfingers Bars


Makes 12-16 bars
Orignal recipe by, adapted by GKC
1/4 cup agave (honey or maple syrup)
1 tablespoon molasses
3 ½ tablespoons sugar
1 cup peanut butter (crunchy or creamy) (Almond or cashew butter will work; the flavor just won’t be as close to that of the popular candy bar.)
1 ½ cups bran flakes (or cornflakes or another flake cereal)
1/8 teaspoon salt
2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and liquid sweetener, like agave, to taste

Combine agave, molasses and sugar, in a small saucepan, and bring to a boil over medium heat. Boil about a minute, stirring constantly, then remove from heat. Add the peanut butter and salt, and stir until it makes a paste. Add the cereal and stir very well to coat, partially crushing the cereal flakes as you stir. Make sure the flakes are very evenly coated.
Press into a greased 8×8 pan and freeze until completely hardened.
For the topping: Melt the chocolate chips over low heat, stirring constantly until smooth, or mix the coconut oil with the sweetener and cocoa. Then spread over the bars with a spatula and re-freeze to harden. Store in the freezer. (Cut into bars while only somewhat frozen.

Peach Mango Coconut Oil Poundcake

Original recipe from Adapted by GKC
Serves 8 – 10
Super moist and summery.

2 large eggs

1/2 cup melted coconut oil(canola or vegetable may be substituted)

1/3 cup Tofutti sour cream (dairy version use sour cream or Greek yogurt)

3/4 cup packed light brown sugar
1 tablespoon vanilla extract

2 cups mashed ripe bananas (about 4 med/large very ripe bananas)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt
1 1/2 cups diced peaches/mangoes (You can use frozen fruit, thawed and drained, and any combination you choose. Mix and match the ratio as desired or substitute with nectarines, strawberries, raspberries, or blueberries)

2 tablespoons all-purpose flour, for tossing peaches/mangoes

Preheat oven to 350°F. Spray two 8x4-inch loaf pans with non-stick cooking spray, or grease and flour the pans; set aside.

In a large bowl, mix the eggs, coconut oil, Tofutti sour cream, brown sugar, vanilla, until smooth. Add bananas and stir. Add 2 cups flour, baking powder, baking soda, salt, and stir gently until just combined; don't overmix.

In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat. Fold peaches and mangos into batter; don't overmix.

Pour batter into prepared pans, smoothing the tops lightly with a spatula.

Bake for about 45 minutes (if using fresh peaches and mangoes, baking time may be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving..

Coconut Oil Chocolate Chip Cookies

Makes 1 dozen cookies, can be doubled
Recipe by

3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)

3/4 cup packed light brown sugar
1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (3.5-ounce) packet instant vanilla pudding mix (not sugar-free and not 'cook & serve'), no substitutions

1 teaspoon baking soda

1/4 teaspoon salt, optional
2 cups semi-sweet chocolate chips

In a mixer, combine the coconut oil, sugars, egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Scrape down the bowl and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Fold in the chocolate chips, until just combined. Mixture will look shaggy and like shredded Play-Doh bits, and is both oily and dry; this is okay.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, don't be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.
Place dough on parchment lined or silpat lined cookie sheet. Flatten dough slightly. Cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350°F. Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cool on cookie sheet for 10 minutes.

Roasted Sweet Potatoes
 with Coconut Oil

Serves 6

3-4 medium sweet potatoes, peeled and diced

2 tablespoons coconut oil, melted

1/2 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon curry, optional
Pinch of coarsely ground black pepper
Or use spices of your choice like paprika or smoked paprika, parsley

Preheat oven to 400°F.
Line a low-sided roasting pan with aluminum foil.
In a large bowl, mix sweet potatoes with melted coconut oil. Add spices and salt and pepper. Spread in an even layer on roasting pan (you might need two pans).

Bake for 25 – 30 minutes or until all the potatoes are tender when pierced with a fork or toothpick. Turn off heat and let the potatoes sit in the baking dish for at least ten minutes to cool before serving warm.

Fresh Tomatoes and Basil

Walking around farmer’s markets you will see an abundance of tomatoes, all types, and fresh basil. This combination is easy to grow in most summer climates and the most commonly home grown combination. Both my mint and basil and growing wild in my amongst the roses and black-eyed susans. What to do with farm fresh tomatoes and basil? These great recipes below with both tomatoes and garlic, are great for mid-week or for Shabbos.

Tomato Peach Salad
Poached Salmon with Fresh Basil Mayonnaise
Spaghetti with No-Cook Tomato Sauce