Author Archives: Liz Rueven

Liz Rueven

About Liz Rueven

After years of eating too many slabs of grilled salmon and pasta topped with soggy veggies, Liz Rueven got serious about finding the restaurants that serve plenty of vegetable based dishes for kosher keepers like her. She's kosher on the inside, veg on the go, and always on the lookout for the most scrumptious, organic, seasonal eats wherever she lands. Restaurant and product reviews, tips on events where like-minded eaters can actually eat, and news about folks in the food world are all fair game. Check out her blog, Kosher Like Me.

Zucchini Boats Stuffed with Ricotta and Pine Nuts

4 servings as main dish, 8 servings as a side dish

The trick to staying, ahem, healthy during Passover is eating as many veggies and fruits as you normally do. If your festive meals are front loaded with more meat than you regularly eat, it’s easy to shift to dairy or vegetarian menus, especially those that allow veggies to shine.

ricotta stuffed zucchini boats for Passover

These zucchini boats are matzah- free so expect the filling mixture to be creamy and luxuriant rather than firm. They are best eaten soon after they come out of the oven though they may be eaten warm or at room temperature.

ricotta stuffed zucchini boats for Passover

And speaking of matzah- free, this dish is perfect for any non-Passover meal also. It would be super served on a brunch buffet or served alongside a vegetable soup (tomato soup would be great), a green salad, roasted asparagus or peppers.

If you are up for making your own ricotta cheese (maybe when you’re not in the midst of the Passover cooking frenzy?) here’s an easy recipe from The Kitchn  or an even easier one from Ina Garten.

ricotta stuffed zucchini boats for Passover

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Zucchini Boats Stuffed with Ricotta and Pine Nuts

Posted on March 23, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Orange Maple Glazed Salmon

4 servings

Maple Orange Glazed Salmon Vert1

By the time January rolls around it’s time to face the music: we’ve indulged in latkes and sufganiyot (It’s only once a year!), avoided insulting co-workers by eating mounds of their homemade cookies, (they stayed up all night baking), and rang in the New Year with a heaping stack of (you fill in the blank) nutty chocolate rugelach made with that cream cheese dough.

It’s time to lighten up, people.

But in the short days of January, when Shabbat approaches in what feels like mid-afternoon, the last thing we want to do is plan a menu of self-denial. I want to be sure there’s plenty of color and big flavors on the plate even if I’m making an effort to cut some calories and load in extra veggies.

We start with this honey whole wheat challah from The Nosher’s Editor Shannon Sarna. It tasted like a sweet indulgent challah, but with the addition of whole wheat flour and even ground flax seed.

honey whole wheat

This rich, but low cal vegan broth showcases bright orange Pumpkin Matzah Balls. This is great recipe to have up your sleeve for dairy meals or for when you have vegetarian guests at the table.

I chose to serve salmon, the kid- friendly fish. Searching my winter markets I turn to citrus for bright flavor and balance with my favorite local maple syrup. The moist salmon fillets are a perfect foil for a glossy Asian glaze. This dish is fine served at room temperature and will make tasty leftovers.


To go along with the salmon, I love these Chinese sesame noodles. This recipe is great with soba noodles, thin spaghetti, rice vermicelli or those super low calorie, gluten-free tofu Shirataki. With a load of crisp veggies tossed in a tangle of irresistible noodles this dish provides a perfect alternative for kids who may snub fish.  The noodles benefit from hanging out in your refrigerator for a day or two before serving, so prepare this one in advance.

While beautiful winter salad greens are hard to come by in the northeast, Bibb or Butter lettuce is usually available and perfect for this avocado salad with carrot ginger dressing. Here’s that carrot/ginger dressing that your kids can’t get enough of.

For dessert, I’ve started experimenting with baked apples lately and with good reason.  The carved out cavity provides lots of opportunities for fun filings and it’s a guilt free dessert that satisfies. Take advantage of the fact that you’re serving fish and use butter (not margarine) in this easy, granola based filling. Have gluten-free guests at your table? Consider this version of spiced baked apples instead.

And while we’re lightening it up for this dairy Shabbat dinner, you can chose your favorite frozen yogurt to serve on top of these apples. Be sure to serve them warm, if possible.

Turning to dried fruit is another great way to insert color on the dessert plate without adding fat. These spiced apricots dipped in dark chocolate have three ingredients-two if you omit the spicy chili powder. We’re talking easy, super low fat, and kid-friendly.

Yes, it’s a lightened up Shabbat but nobody expects you to finish without a little piece of some baked deliciousness. If we’re already enjoying a bit of dairy in this dinner I’m ready to bake these spiced chocolate oat cookies.  They’re thick, deeply chocolaty and brownie-like. That’ll do the trick.

Maple Orange Glazed Salmon1

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Orange Maple Glazed Salmon

Posted on January 5, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Thanksgiving Chutney Three Ways

This Thanksgiving, I’m adding an array of chutneys to my holiday spread as a way to jazz up the traditional meal with simmered combinations of fruits or veggies. Chutneys are the perfect accompaniment to long roasted, rich turkey or braised meats because their vinegary bases help to balance the fat of heavier proteins and side dishes.

This selection of chutneys cover a range of flavors to please any palate. With that in mind, I simmered one sweet, one savory and one spicy condiment. They make use of seasonal ingredients and readily available herbs and spices. Best of all, they come together in one pot and with little fuss. And each of these combinations will be tastier and more nuanced when prepared in advance.

sweet cranberry chutney

Sweet Cranberry and Cherry Chutney

This chutney hints at Thanksgiving tradition with ruby red cranberries, nuts and dried fruit. It is believed that cranberries were served at the first Thanksgiving in 1621.

Serve this Cranberry and Cherry Chutney alongside roasted meat, turkey or chicken. Add a few tablespoons to mayonnaise and use as a spread on lightly toasted challah for turkey sandwiches with leftovers from your feast. Or place this chutney in a small serving dish alongside creamy, mild cheeses as a sweet element on a cheese plate.

Note: This chutney has a very strong vinegar odor when it’s simmering. The first time I made this, I was alarmed by the strength of the vinegary presence. After it’s cooked, cooled and refrigerated, the vinegar- sugar- honey combination settles into a perfectly balanced, slightly sweet condiment for your holiday meal.


2 cups dried tart cherries
½ cup sugar
3 Tbsp honey
½ cup apple cider vinegar
1 cup fresh cranberries (rinsed)
1 Tbsp lemon zest
½ cup finely chopped celery
1 cup raisins or currants
1 cup toasted chopped walnuts
6 Tbsp water (or a little more if the pan appears too dry)


Combine all ingredients in a 2 quart. saucepan over medium heat. Cook 20-25 minutes, stirring well.

Cranberries should burst open. The texture should be slightly sticky and chunky, with little liquid remaining after the simmer. Chutney will continue to thicken as it cools.

Cover and refrigerate for up to one week. Serve at room temperature.

cauliflower chutney

Savory Cauliflower and Lentil Chutney

This vegetable and legume based chutney doesn’t include any added sweetness, making it a welcome savory addition to a holiday meal that tends to include lots of sweet flavors. It’s warm spices and toasted undertones provide unexpected flavors next to traditional dishes like sweet or mashed potatoes. This dish could easily be the star dish for vegetarians at your table.

Serve alongside turkey leftovers or as a condiment with pan-seared fish. If using this as a main dish for vegetarians at your Thanksgiving table, be sure to make stuffing without chicken or turkey broth so that they may enjoy stuffing with this savory chutney.


¼ cup good olive oil
1 large red onion, finely diced
1 large shallot, finely diced
1 Tbsp fresh ginger, peeled and minced
2 tsp ras- el- hanout*
½ tsp mustard powder
1 cup dry red lentils
1 cup dry white wine
4 cups cauliflower florets, small pieces
1 ½ cups canned diced tomatoes
½ cup water
salt and pepper to taste
½ tsp paprika
¼ cup fresh cilantro leaves- minced
2 Tbsp freshly squeezed lime juice
*Middle Eastern spice mix found at well stocked markets like Whole Foods or at online on Amazon


Heat oil and add onion, shallot and ginger until softened, about 4-5 minutes.

Add ras-el-hanout and mustard powder and stir, cooking one minute.

Rinse and examine lentils for particles of debris. Remove if found. Add lentils and wine to onion and spice mixture. Bring to a boil and reduce to simmer. Cover pot and cook 10 minutes.

Add cauliflower, tomatoes, water, salt and pepper and paprika.

Cover and cook over medium heat, covered, for 20-25 minutes until lentils and cauliflower are tender but not mushy. Stir occasionally. Add ¼- ½ cup more water if chutney appears dry.

Cool mixture and stir in lime juice and cilantro. Adjust salt and pepper to taste.

May be refrigerated for up to one week in airtight container. Serve at room temperature.

tomato chutney

Spicy Tomato Chutney

Posted on November 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Cocktail Meatballs with Pignolis and Currants

80 small meatballs

Albondigas, or meatballs, are a mainstay of Sephardic cuisine. They come in sizes ranging from golf balls to cherries and may be rolled into round or flattened shapes. Chopped onions, garlic, roasted eggplant, fresh spinach, chopped leek and grated carrots have been mixed into meatballs for centuries. These ingredients served to season meat (or poultry) which was then fried or simmered in sauce. Moistened bread bound it all together and served as another way to make these delicious treats an economical choice.

Cocktail meatballs with pine nuts and currants

When I learned that the southern Italians sometimes included currants and pignoli nuts in their meatballs, I was intrigued. Perhaps it’s my Galiciana roots but I liked the prospect of adding a little sweetness (and unexpected texture) to the meat mix. It seemed like a good jumping point for considering how to use honey in my meatballs for Rosh Hashanah.

My intention was to get this mix subtly sweet, with a nod to the symbolism of serving sweet foods to ensure a sweet New Year. I paired citrus with the fruity nectar to balance the sweetness and sparked the flavors with cracked pepper, cumin and turmeric. Tiny, moist currants and rich pignoli provide an unfamiliar twist. For guests who think that meatballs belong in tomato sauce, they will be surprised and delighted by the yin/yang of this mildly sweet and lemony simmer broth.

Because these meatballs are quite small they are a bit of work. Set aside a couple of hours in order to get the task done. It will be time well spent. And you can check another dish off your ‘to do” list by making them in advance and freezing them.

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Cocktail Meatballs with Pignolis and Currants

Posted on September 17, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Find Your Rosh Hashanah Tablescape Inspiration

Some of us are blessed with the “D” (designer) gene and well, some of us can cook. Let’s just say that when my BFF arrived for Thanksgiving last year she took one look at my “set’ table and shoo’ed me out of the dining room, telling me she would be glad to make it “all better.” Since I know I’m not the only one challenged in this way, I turned to some experts and asked them to help me out with some simple ideas to help readers get ready to set their holiday tables.


Here’s what we came up with.

Use those family heirlooms and consider moving it all outdoors.

If you have family silver or china, take it out and use it. Examine all of your pieces in advance and determine what needs to be polished. If you don’t have enough place settings, consider borrowing from your sister or a friend. Mixing patterns makes the tablescape more interesting anyway.


If you love the look stylist Lauren Kreter nailed here you may want to shop tag sales and consignment shops for odd pieces. She wasn’t concerned with a color scheme for the whole table; she simply wanted each dish to play nicely with others at the same setting.

If you yearn to dine al fresco and the weather allows, consider using folding tables (inexpensive to rent) and bring the celebration outside. Everybody loves to extend the summer and Rosh Hashanah often graces us with perfect weather.

After you decide to use your good china and flatware, mix in elements from natureso your table doesn’t look stiff and formal. We kept the white linens basic (read: inexpensive) and layered a topper of bright green moss over a burlap runner. Both can be purchased at craft stores.

When you handle burlap or moss it can shred and be messy. Just be brave, place them down once and build your setting around them. Note that we kept goblets and napkins basic, allowing the brightly colored china to star.

Incorporating gifts into your table setting will delight your guests. In keeping with the tradition of eating sweet foods on Rosh Hashanah, consider sharing single origin artisanal honeys with your guests. Mix and match flavors like wildflower, blueberry blossom and red currant so they can imagine flavor notes and trade with each other.


It’s OK to leave your dining table undressed!

For our second table, we decided to leave the dining table bare. If you have a protective coating on your wood surface (and don’t have little ones around the table) this allows the mellow tones of the wood to contrast with your crisp bright china.

Here, we coordinated family china with other mix and match plates with silver elements. Florist,Meg Greenberg, incorporated more silver elements by placing cascading bunches of crimson grapes and pale peach roses with honeysuckle vines tucked neatly into a silver basket she discovered while thrifting .

Want to assign seats and keep family rivals from creating a ruckus? Place pomegranates or apples onto each place setting and poke place cards into the fruit. That way, YOU determine who should sit next to that difficult cousin.


If you place your flower arrangement and it looks dwarfed by the length of your table, consider setting it into a tray to expand its perceived size. Fill the tray with edible elements (crab apples, pomegranates, walnuts, grapes, figs) that will tie it all together.

While looking for more ways to use the silver theme, we rummaged through my sideboard and found chunky napkin rings we threaded with white linen napkins. We even found a little extra room to tuck in some olive wood honey dippers. More searching revealed an oval silver dish.

Instead of placing the hand rolled beeswax tapers (wouldn’t you love to receive those?) at each place setting as a gift, they looked better piled into that dish, adding interest to that end of the tablescape.


Your “every day” stuff is ok!

Finally, we wanted to show how to use your everyday porcelain or ceramic dishes and stainless flatware on a holiday table. It’s fairly easy to create a holiday look, especially if your dishes are basic white.

Here, we searched for a starting point to inspire us. We found this gold rimmed, antique china bowl that I had tucked away from my Mom’s collection of such things. While we oooh’ed and aaah’ed over the brilliant green and generous shape, we were inspired to bring it all outside again and connect it to the green tones in the landscape.

Finding simple, solid napkins that connect to the color of your object of inspiration is an easy way to brighten the table. Sticking with the honey and apples theme was a natural so we piled the heirloom bowl with bright green local apples and snipped off the rose heads to fill in around them. Pile it all in there so it makes a strong statement, without spending a lot of bucks.


If you can find objects around your home, like these tall 1950’s iced tea glasses (and their caddy) see how they work into your plan. By taking your everyday ware and mixing in one or two unique items, you can easily set a beautiful table that honors the importance of the day.

A special thanks goes to photographer Lauren Santagata, stylist Lauren Kreter, florist Meg Greenberg and beekeeper and author, Carla Marina Marchese.

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Posted on September 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mollie Katzen’s Grilled Bread and Kale Salad with Red Onions, Walnuts and Figs

4 small salads or 2 large salads

Tu Bishvat is the perfect holiday for locavores, school kids and home cooks, alike. It’s a fruit-focsued holiday with plenty of room for creative cooking and connecting more deeply with the land as Spring approaches.


School kids love the field trips to plant trees while home cooks and chefs dream up new ideas for integrating the seven edible species mentioned in the Torah:








When M. returned from a quick trip to visit his parents in Israel, he brought back a tightly wrapped disc of plump, moist figs in his backpack. I immediately turned to Mollie Katzen’s latest vegetarian book The Heart of the Plate for inspiration on how to integrate these beauties into a dish where figs would be the stars while I stay true to eating within the growing season here in the Northeast.

fig salad

This kale-based salad really hit the spot and was almost too beautiful to eat! Almost. Check out more from Mollie Katzen and her newest cookbook The Heart of the Plate!

Mollie Katzen's Grilled Bread and Kale Salad with Red Onions, Walnuts and Figs

Posted on January 13, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Hearty Vegetarian Lentil Soup

This warming lentil soup is thick and robust with bold flavors from artfully balanced spices. It’s even better after the first day and it freezes well, too.

Hearty Lentil Soup


Hearty Vegetarian Lentil Soup

Posted on December 17, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy