Tag Archives: vegetarian

Hearty Vegetarian Chili

6 servings

It’s so satisfying to dish out a big bowl of chili on a cold Fall or Winter day, no?

I love chili, and I especially love hot dogs smothered in homemade chili. But we have been cutting back on our red meat consumption and so I wanted to create a version that would be as hearty and satisfying as meat-chili, but a bit healthier.

veggie-chili-stampAnother great thing about chili is that you can really add and subtract ingredients based on your taste. Want more spice? Add more than a pinch of crushed red pepper flakes, or even some diced jalapeno.

Don’t like a particular kind of beans? Just swap it out for the beans you do like.

And I love using colorful bell peppers to pack this dish with flavor and vitamins. Plus they are just so darn pretty, aren’t they?


Hearty Vegetarian Chili


olive oil

1 onion, diced

½ red bell pepper, diced

½ yellow or orange bell pepper, diced

½ green bell pepper, diced

1/2 jalapeno, de-seeded and diced

1 1/2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder

Pinch crushed red pepper flakes

Salt and pepper to taste

1 package ground beef substitute

1 28 ounce can diced tomatoes

1/2 cup water

1 can black beans, drained and rinsed

1 can pinto or red kidney beans, drained and rinsed

1 cup shredded cheddar cheese (optional)

Greek yogurt or sour cream (optional)

1 scallion (optional)


Heat oil in a large pot over medium heat. Add onions, jalapeno and bell peppers, sauteing until vegetables are soft and onions are translucent, about 5-7 minutes.

Add spices and continue to cook 1 minute.

Add ground beef substitute, breaking up with the back of a wooden spoon. Continue to cook another 5 -7 minutes until browned

Add can of tomatoes and water. Bring to a boil and then reduce to simmer and cover for 20-30 minutes. When the chili has cooked and the liquid has reduced, add rinsed beans and stir until mixed throughout.

Serve with cheddar cheese and Greek yogurt or sour cream if desired. Garnish with chopped scallion.

Posted on February 26, 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

French Onion Soup with Challah and Munster Cheese

6 servings

Most weeks it’s hard to find a crumb of challah leftover after Shabbat, especially since my husband and I love hosting our friends for Shabbat dinner whenever we can.

But every few weeks or so we like to enjoy a quiet Shabbat just the three of us, and when this happens, there is inevitably part of a challah loaf leftover.

veggie-french-onion-soup-stOf course, I make French toast. I make croutons, bread crumbs and even bread pudding. But sometimes a gal just wants to try something new.

I found this recipe from the Inventive Vegetarian and knew I wanted to use up some of my challah to finish off a rich bowl of French Onion Soup. Topped with bubbling, melted munster cheese and you have a Jewish version of this iconic soup. The onions make the soup sweet, and the richness of both the eggy challah and gooey munster cheese make each bite practically sinfulveggie-onion-soup-stamped

French Onion Soup with Challah and Munster Cheese


2 medium onions, thinly sliced

1 Tbsp olive oil

1 Tbsp butter

½ tsp sugar

1 ½ Tbsp all-purpose flour

½ cup white wine

6 cups vegetable stock

1-2 cups water

Salt and pepper to taste

6 pieces leftover challah

6 pieces sliced munster cheese

Special equipment: individual ramekins


Heat the oil and butter in a large pot over medium-low heat.

Add onions and allow to cook for 12-15 minutes. Don’t worry about fussing with them too much right now, you will be stirring later.
After 15 minutes, add the sugar and stir. Allow the onions to caramelize for the next 30 to 40 minutes, stirring frequently. If the onions are getting crispy make sure to lower the heat.

After the onions are fully caramelized, sprinkle the flour over them and cook for about three minutes, continuing to stir.
Next, add the wine, deglazing the bottom of the pan as you stir.

Add the stock and the water, continuing to stir. Add salt and pepper to taste. Bring the soup to a simmer and allow to cook another 30 minutes.

Add several ladles full of soup to each individual ramekin.

Toast your challah pieces and place on top of soup. Add a slice of Munster on top of challah round and place under the broiler for 3-5 minutes, or until cheese is bubbling and just beginning to brown.

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Posted on February 4, 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

Cauliflower Tomato Bake with Basil and Parmesan

Hello Nosher readers! I’m so honored to have a recipe on this lovely site. I’ve been a long-time reader of MyJewishLearning.com so am extra honored to be featured.

Now, about this recipe. Lately, I’ve been on a mad “one-pot” meal frenzy.

tomatoes 2

I’ve got several full time jobs, including one with health insurance benefits and one with hugs-and-kisses benefits, both of which take up a lot of time. When it comes to cooking for Shabbat (or any meal), I try to keep it simple. This little side dish would be perfect with some grilled lemon salmon or any baked fish, really. And, if bread crumbs are omitted or almond flour is substituted, it’s grain-free and gluten-free friendly, which also means Passover-friendly. I hope you enjoy!

tomatoes 5



Cauliflower Tomato Bake with Basil and Parmesan


1 pound cherry tomatoes, halved

1 head of cauliflower, chopped

3 cloves garlic, minced

1 Tbsp extra-virgin olive oil

1/3 cup panko bread crumbs (or almond flour if gluten-free)

2 Tbsp melted butter

2 Tbsp chopped fresh basil

1/2 cup shredded Parmesan cheese

kosher salt



Preheat oven to 400 degrees.

Combine the tomatoes, cauliflower, garlic and olive oil in an 9x13-inch baking dish. Season with salt and pepper. Bake, stirring occasionally, until the cauliflower are browning, about 25 - 30 minutes.  After 25 - 30 minutes, you might notice that the casserole has become a bit watery.

Note: you might want to spoon out some of that moisture to help the cauliflower keep its crispness.

Combine the panko breadcumbs and the butter, then sprinkle over the tomatoes. Next, sprinkle the Parmesan over the casserole. Broil for 30 - 45 seconds, then sprinkle the basil over the top. Serve.

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Posted on January 21, 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

Quick Pickled Cucumber Salad

4 servings

cucumber salad

A lot of my friends have fond memories of their grandmother’s chicken soup or their mom’s amazing brisket. Sadly, I don’t have these sacred food memories. My Jewish grandmother (who I love dearly) is not such a great cook. Her kugel is always dried-out, her soup is too fatty and still needs salt, and she serves jarred gefilte fish at holidays, which more closely resembles lint from a dryer than something edible.

But one of the dishes she makes that I do enjoy is her marinated cucumber salad. It’s a dish that she learned to make from her grandmother (my great-great grandmother) who lived most of her life in Russia.

I updated her recipe just a bit, using seedless English cucumbers instead of regular cucumber, and adding a bit of spice with just a pinch of red pepper. I also love serving my salad in mason jars – definitely a modern twist.

This quick salad is a cinch to whip up, keeps for several days in the fridge and is a real crowd-pleaser. My young daughter devours it, and even my father-in-law approves – truly the ultimate compliment.

Quick Pickled Cucumber Salad


1 large seedless English cucumber

1 onion, thinly sliced

6 Tbsp white wine vinegar

3 Tbsp water

2-3 Tbsp chopped fresh dill

2 Tbsp sugar

1/2 tsp salt

1/4 tsp pepper

pinch crushed red pepper (optional)


Slice cucumber 1/4-1/2 inch thick.

In a medium bowl, whisk together vinegar, water, sugar, salt, pepper, crushed red pepper and dill.

Add thinly sliced cucumbers and onions to bowl and mix until liquid coats all the cucumbers and onions.

Place salad into container and allow to chill several hours or overnight.

Posted on January 15, 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


5-6 ripe figs (dried are fine)

1-2 Tbsp fresh lemon or lime

3 ounces parmesan cheese

1 loaf ciabatta or sourdough baguette (fresh or day-old)

1 large or 2 small bunches lacinato kale (1/2 pound total)

3 Tbsp olive oil

1 small red onion, cut in half and then into 1/4 inch thick slices

1/4 tsp salt

2 Tbsp balsamic vinegar

1/2 cup chopped walnuts, lightly toasted

black pepper

lemon or lime wedges


Stem the figs and slice them lengthwise into about 5 wedges apiece. Place them in a medium dish and sprinkle with lemon or line juice. Toss gently to coat and set aside.

Shave strips of parmesan from the block of cheese, using a sturdy vegetable peeler. Lovely cheese ribbons will ensue. Set aside.

Slice the bread into approximately a dozen thin (as in almost see-through) slices. Larger slices from ciabatta can be halved for easier handling and consumption. Set aside.

Hold each kale leaf by the stem and use a very sharp knife to release the leaf from the stem (it's OK to leave the narrow part of the stem that blends into the leaf farther up).

Make a pile of leaves, roll them tightly, and cut crosswise into thin strips. Transfer to a large bowl of cold water and swish around to clean. Spin very dry and transfer to a large bowl. Set aside.

Place a large deep skillet over medium heat for about a minute. Add 2 tablespoons of the olive oil and swirl to coat the pan. Turn up the heat to medium-high and add the onion and 1/8 teaspoon of the salt.

Cook, stirring and/or shaking the pan a little, for 2-3 minutes, until the onion becomes shiny and is still this side of tender.

Transfer the hot onion to the kale in the bowl and stir everything around for a bit, then return the entire bowlful of kale-plus-onion to the pan. Stir-fry quickly - for just a minute or so - over medium-high heat until the kale turns an even deeper shade of green and wilts slightly.

Return it all to the bowl, tossing in the remaining 1/8 teaspoon salt. You can add some of the parmesan ribbons at this point, if you like them to melt in slightly.

Remove the pan from the heat, wait a minute or two, then add the vinegar to the pan (stand back - it will sizzle), swirl it around, and pour what's left of it onto the kale. (It will most likely evaporate.)

Without bothering to clean the pan, return it to the stove over medium heat. Wait another minute, then add the remaining 1 tablespoon olive oil and swirl to coat the pan.

Add the bread slices in a single layer and grill on each side until lightly golden and perfectly crisp.

Transfer the toasts to the kale, along with the figs and all their juice.

Toss quickly (no need to get things uniform), adding the remaining cheese and walnuts as you go.

Serve right away, passing a pepper mill over the salad and offering wedges of lemon or lime to be squeezed over the figs.

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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

Blogger Spotlight: Kosher Like Me

It may come as a surprise that food bloggers like to get to know…other food bloggers. Who else can relate to the frustration of food photography, keen interest in food trends and a generally obsessive interest level in, well, food?

I love getting to meet other food bloggers, and a few weeks ago I had the chance to sit down at NYC’s midtown Macaron Café (a favorite spot of mine, and not just because the macarons are delicious and kosher) with fellow food blogger Liz Rueven of Kosher Like Me.

Liz Rueven

What was the inspiration for starting to write Kosher Like Me?

Not everyone keeps kosher quite the same way. Many Americans keep “kosher like me,” meaning, they will eat in non-kosher restaurants, but only strictly vegetarian dishes. And so I wanted to share the research I was already finding about non-Kosher restaurants that had vegetarian-friendly dishes and menus. In the past I would tell waiters at restaurants that I was vegetarian. But when I wrote this blog, I didn’t want to write about being vegetarian – I wanted to write my “Kosher Like Me” truth. About one third of my readers are vegetarian, also looking for veggie-friendly restaurants and recipes; one third of my readers are “Kosher Like Me” eaters; and one third are just health-conscience people.

What has been the most exciting thing to occur as a result of blogging?

Last year I was invited to speak on a panel at the Hazon Food Conference. It was exciting to be surrounded by people passionate about about kashrut and food grounded in Jewish tradition and a sustainable approach to the land and animals.

What has been the most surprising thing about writing your blog?

I never expected to encounter so many personal stories about kashrut and food, especially in unexpected places. Restaurant chefs often have a story that surprises me, including the owner of Macaron Café. When I met her I asked, “why did you make your macarons kosher?’ She explained that when she first had a business it was located in the garment district of New York City, where a lot of Orthodox Jews also work. She had many requests to make her Parisian macarons kosher, and so she did.

What is your favorite NYC-area restaurant that you keep coming back to?

Like-minded eaters have the easiest time facing a menu where all is fair game, and that means any of the great vegetarian restaurants in NYC. Candle Cafe is close to my apartment so we order in from there or I eat at the counter if I am solo. I love Dirt Candy for Amanda Cohen’s more refined and innovative treatment of veggies, too. I also love Hangawi, which is Korean and vegan.

My favorite non-vegetarian restaurant is Rouge Tomate on the Upper East Side of New York City. The food is always inventive and exquisitely plated but be prepared for smaller portions. They have plenty of vegetarian and fish choices and most often use veggie broth . The waiters are well trained to answer honestly and patiently when questioned about ingredients.

Got any advice for someone who wants to start their own food blog?

If you are thinking about starting your own blog, you should start by reading the blogs that interest you regularly and consider why you admire them or find them useful.  Ask the editor of one of those blogs if you might contribute. Suggest a few ideas or an area of that blog’s content that you would like to add to. Editors are always looking for content and will likely welcome your inquiry.  It’s a great way to check out what a blogger’s world is really about.

What’s on the horizon for Kosher Like Me?

I am on the verge of re-designing the blog in order to make it more user-friendly. After two and a half years, a lot has changed about what I want to share with my readers!

You can read more about Liz Rueven here and check back tomorrow for her recipe for hearty lentil soup.

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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

Recipes that Bring Back Memories

35-45 minutes

45 minutes

8-10 servings

I have countless recipes that I learned from the women of my family. Though today I mostly use websites and online documents to store my recipes, for years I cooked out of my mother’s recipe boxes, where recipe cards were squished in like sardines, and the recipes came in a variety of difficult-to-decipher scrawls. There was my mother’s handwriting, a loopy, tight cursive, and my grandmother’s a disciplined clear print, plus my aunt’s rounded letters, and some cards written by my Aunt Byrna, or a first cousin once removed. The cards were splattered with stains, and decorated with little pictures of ovens, strawberries, geese, or pies. Spanikopita

Flipping through those recipe cards brings back a tidal wave of memories. Each recipe is strongly associated with the woman whose handwriting is on the card. And there are even more recipes that I know by heart now, taught to me by one of these women. On days when I feel the loss of my mother, my grandmothers, or my aunt, I reach for my mixing bowls to make a recipe that they taught me. For the time that I spend in the kitchen, mixing, sauteeing, baking or kneading, I am keeping their memories alive, nourishing myself and my family with the legacy of food and love these women entrusted me with.

With my mother, it can be hard to choose which recipe to make to conjure up the best memories. But when I’m really yearning for the comfort I found in her kitchen I consistently end up making spanikopita, a dish she was known for making, and one of the first recipes I learned by heart. Crucially, my mom adapted a recipe from a cookbook so that it took significantly less effort than was originally prescribed, and these days I can whip up this wholesome dish in under 30 minutes (not counting baking time). If you find phyllo dough intimidating, or spanikopita sounds too labor intensive for you, this is your solution.

Spanikopita (adapted by Beverly Fried Fox from The Moosewood Cookbook by Mollie Katzen)


2 10 oz boxes of frozen spinach or 1 large bag of frozen spinach, defrosted if possible (if not no worries)
1 onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh basil, chopped or 1 Tablespoon dried basil
salt and pepper
3 eggs
8-10 oz ricotta or small curd cottage cheese
1 lb feta, crumbled
1 box phyllo dough, defrosted
¼ cup melted butter or olive oil
2 Tablespoons sesame seeds or parmesan cheese (optional)


Preheat the oven to 375F and grease a 9x13 pan.

Defrost the spinach. If it's not totally defrosted, run it under warm water until it's no longer one big brick and you can break it up into reasonably small bunches. Drain. Meanwhile, chop the onion and mince the garlic. If you have time to sautee them with a little olive oil, salt, pepper and the basil, do that. If you don't have time, just toss the onions, garlic, salt, pepper, and basil in a big bowl. Add the spinach once it's reasonably drained (if it's still a little frozen that's fine). Add in the ricotta and feta and mix thoroughly. Add the eggs and mix again.

Take the phyllo dough out of the fridge and unroll it on top of a kitchen towel next to your greased pan. Do not worry if any sheet has broken or torn―no one will ever know or care. Using a pastry brush, grease the bottom of the pan with the melted butter or olive oil. Then put down 2 sheets of phyllo dough, and then brush those with olive oil. (If sheets have broken, just reassemble them as best you can―no one will be able to see them.) Put down two more sheets of dough, brush, and continue like that until you have 8 pieces of phyllo dough (4 batches of 2). Pour half of the spinach and cheese mixture on top of the phyllo dough and spread it evenly using a knife or a spatula. Then resume the 2 sheets of phyllo dough, brush with oil/butter routine until you've put down another 8 sheets of phyllo dough. Pour in the remaining spinach and cheese mixture. Again, put down 2 sheets of phyllo dough, brush, repeat until you've used up the phyllo dough. If the sheets are bigger than your pan some phyllo dough will be hanging over the edges of the pan, so just tuck them back into the pan. Brush the top with plenty of oil or butter, and sprinkle with either sesame seeds or parmesan.

Bake for 45 minutes or until the top is golden brown. This is best served warm with a green salad and some roasted potatoes.

Posted on June 27, 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

A Craving for Cauliflower Curry Pie

45 minutes

40 minutes

1 10.5" pie, about 10 servings

cauiflower curry pie

Pie says, “I’m Hungry!”

Most of the time I plan my dinner menus in the beginning of the week. I collect links for recipes I want to make, and page through cookbooks, and then make a shopping list. There aren’t many surprises later in the week, since I’ve already planned. But occasionally I get a craving for something, and veer off my plan. Last week, for reasons I can’t explain, I suddenly decided I wanted Cauliflower Curry Pie. Unfortunately, googling around I wasn’t able to find a recipe that came anywhere close to approximating what I was imagining.

Molly Katzen has a recipe for cauliflower pie in the Moosewood Cookbook, but it has a potato crust, and isn’t curried at all. I had just received a gorgeous pie plate, and was itching to use it. It had to be pie, and though I do love a potato crust in this case I wanted a classic savory pie crust.

So, I was forced to make up my own recipe, and I forced the results on my step-daughter, a semi-picky eater who, at 5, is generally skeptical of all vegetables, but is solidly pro-pie. The results were an enormous success. The crust came out perfectly, and the curry was a savory, mildly spicy vegetable medley that I think I’ll probably make again soon, even without the pie surrounding it. Though this recipe involved a bit more work than I’d typically put into a weeknight meal, it was totally worth it, and I’m definitely going to add it to my Shabbat and holiday menus. If you want to cut down on the time and/or you’re pastry phobic, you can use store bought crust.

Cauliflower Curry Pie


Pie Crust

2 sticks butter, cold, cut into cubes

7-8 Tablespoons ice water

1 teaspoon salt

1 teaspoon sugar

2 ¾ cups flour (I bet you could integrate some whole wheat flour, but I didn't try this time)


Cauliflower Curry

1 large onion (red onion works fine), chopped

2-4 Tablespoons olive oil (use your judgement)

1 inch knob of ginger, peeled and grated

2 Tablespoons mild curry

pinch garam masala (optional)

1 can coconut milk

1 can diced tomatoes

1 head cauliflower, chopped

2-3 small potatoes, diced

1 8oz box frozen spinach

salt and pepper, to taste

milk to brush on top

parmesan cheese, grated (optional)



Put the flour, sugar and salt in the food processor. Drop the butter cubes into the flour mixture and hit the pulse button. Once all the butter is in the mixture should look like white gravel. Add 6 Tablespoons of the ice water, and run the food processor until a dough forms. If it still seems too dry, add another tablespoon or two of ice water.

Turn the dough out onto the counter and knead with a sprinkling more of flour. Divide into two hunks and shape into hockey pucks. Wrap in wax paper and stick in the fridge for at least half an hour. If making the dough more than a day before the curry, wrap in plastic wrap.

While the dough is chilling, make the curry. Fry the chopped onion in the oil for 5-10 minutes until onions are beginning to soften. Then add the ginger, curry, and garam masala and fry for another 2-3 minutes until it becomes fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and simmer. Add the frozen spinach (no need to have it defrosted, though that won't hurt) by just plopping the square of frozen spinach in the middle of the pan. Cover and allow to simmer for about 20 minutes, at which point the potatoes and cauliflower should be tender, and cooked through. Taste, and season with salt and pepper as desired. Turn off heat.

Preheat the oven to 400F. Remove the pie dough from the fridge, and roll one of the hockey pucks out on a floured surface. Roll it pretty thin, and then place in the bottom of a pie plate, allowing whatever extra to spill over the sides. Using a slotted spoon, fill crust with cauliflower curry. Leave leftover liquid in pan, so you're left with a moist but not runny curry. Roll out the second hockey puck, and place on top of the curry. Press together the edges of the top and bottom crust, using a fork to crimp the edges together.

Brush the top of the pie with milk, and then make vents in the crust—I like to do this by writing a secret message, and this time my step-daughter requested that the pie say I'm Hungry, so that's what I wrote.

Bake at 400F for 40 minutes, or until golden on top. Sprinkle with parmesan, if desired. The pie is amazing when fresh from the oven, but is also surprisingly good when served cold, as lunch the next day.

Posted on January 31, 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

Shabbat Recipe Round-Up

Heat wave number two has arrived and it’s starting to make me worried. Will I ever want to turn on my oven again? Will I ever want to serve something other than cold soup, raw vegetables, fruit, and ice cream?

Who am I kidding? That menu doesn’t have me worried in the least! I am worried about the environment, climate change, etc., but it’s not so bad to live in a world where vegetables are crisp, refreshing, and satiating. A girl can dream.

Here’s a list of the things I’m making or wish I was making this Shabbat.

I’m always playing with challah–I try to make a different kind every week. But sometimes I like to stray a bit from the norm and make a bread that isn’t actually challah, but still allows me and my guests to say hamotzi. So if I were you and you were feeling adventurous this week I would make this Sour Cherry Focaccia. It speaks for itself

Fig Taleggio Pizza is sweet and pungent and bitter all at once. It’s festive and light.

Since we’ve entered the full swing of CSA season and local crop availability is hitting its peak, my box was crazy heavy this week and snuggled in with the romaine and the chard was kohlrabi. A funky looking vegetable, it’s a great base for a slaw or home fries or any number of other recipes.

Another wonderful light side or main dish is this radish cous cous. You can easily substitute vegetable stock for the chicken stock if you want to make it pareve. I would also recommend my favorite radish for this dish

This blueberry boy bait (I don’t know what boy bait is, but it looks like something I would want to eat a whole pan of) PLUS roasted peaches and lavender ice cream, which is sweetened with honey! If you make these, can I come over for dessert?

Posted on June 28, 2012

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

Arugula Hazelnut Pesto

10 minutes

img_0795Summer means a lot of things when it comes to food–berries and cucumbers and tomatoes, to name a few! It’s also a time when herbs are plentiful–almost too plentiful to keep up with. There’s one sure way to tackle this problem: pesto. You can use pesto for so many different wonderful things–pasta (of course), pizza sauce, dip, salad dressing. And you can make vats of pesto and freeze it in usable portions for later (just stop before you add any dairy).

But what if I told you pesto didn’t have to be herb based? While traditional pesto is a combination of basil, garlic, pine nuts, and olive oil, the word is derived from an Italian verb meaning to pound or crush and can really involve any kind of vegetation. So here I’m introducing Arugula Hazelnut pesto. It’s full of flavor and bite, but mellowed out with the subtle sweetness of the hazelnut. If you don’t want quite so much arugula taste, throw in some parsley to balance the flavor a little more.

Arugula Hazelnut Pesto


3 cups arugula

1 cup parsley (optional)

1 clove garlic

1/4 cup toasted hazelnuts

1 teaspoon salt

1/2 teaspoon pepper

1 cup extra virgin olive oil


Over medium heat, toast the hazelnuts until fragrant. Remove from the heat and cool.

Add the arugula and parsley (if using) to a blender or food processor. Pulse for 5 seconds.

Add the garlic, hazelnuts, salt, and pepper.

Gradually drizzle in the olive oil while the blender or food processor is running. Process until smooth.

Taste to adjust seasoning and consistency. If it's too thick, add more oil.

Posted on June 28, 2012

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

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