Sunday, December 28, 2014

DD Kale Salad (featuring Crunchy Quinoa, Sweet Potatoes and Pomegranate)

That stands for Detox and Delicious if you were wondering. My body still feels fried from all the oil I consumed over Chanukah. After all the doughnuts and the latkes I feel some detox is now in order. I literally dreamed of this salad the night Chanukah was over and then ran to the supermarket the next day to buy all the ingredients. Between the kale, quinoa, sweet potatoes and pomegranate this salad is a super food extravaganza! My favorite part is the crunchy quinoa, a little technique I picked up when I was blessed to be at the Carmel Spa this year. You don't have to make it crunchy but it adds incredible texture to the salad. For this salad I only toasted half of the quinoa and put both the toasted and non toasted quinoa in for a contrast of textures. For the kale, Baby kale would have been my kale of choice but I only had the curly variety so I sliced it into thin ribbons and it was great. A light orange vinaigrette rounds off the salad and compliments the pomegranate, kale and sweet potatoes beautifully. Enjoy!

8 cups baby kale or thinly sliced kale of another variety
1 cup crunchy quinoa (see below),
1/4 cup slivered almonds, toasted
1/2 cup pomegranate seeds
Roasted Sweet potato wedges (see below)
1/2 cup cubed Feta cheese (optional)

Assemble the salad by placing the kale at the bottom of a bowl. Top with the quinoa, sweet potatoes, quinoa and pomegranate seeds. Pour the dressing on top, mix and then top with some Feta cheese.

For the Quinoa:
To get one cup of cooked  red and white quinoa, place 1/2 cup white quinoa and 1/2 cup of red quinoa in a strainer and rinse well. Place in a sauce pan and cover with 1 1/2 cups of water and a pinch of salt. Bring to a boil and then reduce to a simmer and let the quinoa cook until the water is absorbed, about 15 minutes. Turn off the flame and let the quinoa steam covered for another 5 minutes. Open the pan and fluff the quinoa. Set aside to cool and dry.
Once the quinoa is cool, heat two tablespoons of oil in a frying pan and add half of the quinoa to the pan. Mix constantly over medium high flame until the quinoa is toasted and crunchy.Drain on a paper towel and cool. Add the toasted and and non toasted quinoa to the salad.

For the Sweet Potatoes:
Preheat your oven to 350.
Cut 2 medium sweet potatoes into wedges and place on a baking sheet. Toss with 1 Tablespoon of oil and season with salt and pepper. Roast in the oven for about 35-40 minutes until the wedges are tender and slightly crispy.

For the vinaigrette:
5 Tbl orange juice
1 tsp orange zest
1 Tbl rice wine vinegar
1/2 cup light olive oil or canola oil.
2 Tbl agave or honey
salt and pepper to taste

Whisk all together until emulsified.

Tuesday, December 16, 2014

Broccoli Potato and Cheese Latkes

These latkes are my take on a broccoli potato knish, one of my favorite knishes to eat. The bonus here is that in latke form they are super crispy rather than doughy and the cheese flavor is enhanced. With all the oil and fried food we are consuming over the next few days, I  feel somewhat better about eating a latke that though fried at least has a vegetable and protein element to it as well. I often add cheese to latkes (see Mexican Latkes) because they help the latkes crisp beautifully, and the taste of toasted crispy cheese is divine (think Frico, or Parmesan crisps.) Served with sour cream (no apple sauce with these) the latkes were out of this world! Oh, and Happy 4 year Blogaversary to me!

1 1/2 cups finely chopped cooked broccoli
2 1/2 cups grated potato (about 2 medium potatoes, grated)
1/3 cup flour
2 large eggs
3/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese 
salt and pepper to taste
canola oil for frying

In a bowl mix the broccoli with the potato and then stir in the flour which will also help absorb some of the moisture of the potato. Add the eggs, cheese and season to taste with salt and pepper. Heat oil in a frying pan and put about quarter cup fulls of latke mixture into the pan, press down with the back of a spoon and fry about three minutes on each side or until crispy.

Tuesday, December 9, 2014

Red Kubbe Soup

I am a sucker for any kind of dumpling. Name the culture, if they have a version of a dumpling, I love it. From kreplach to dim sum, from ravioli to pierogi, fill some dough and serve it to me and I'll be in heaven. So it's actually surprising that it has taken me so long to make these Middle Eastern dumplings called kubbe. Different countries across the Middle East make their own versions but the basic premise is the same- a semolina dough filled with a seasoned ground meat mixture boiled in a vegetable soup. The soup itself varies, some serve their kubbe in a hot beet soup, some in a clear vegetable soup and some in a tomato based soup. After reading numerous recipes I came up with my own combination. Beets may sound strange to add but they add a delicious earthiness. You can change the vegetables to your liking and use chicken, beef or vegetable stock- I used beef stock to add richness and to compliment the beef filled dumplings. The soup was rich ,delicious, and hearty from the chunks of vegetables and dumplings, practically a meal unto itself. I served it with some Moroccan bread and it hit the spot.  Enjoy!

For the Kubbe:
1 1/2 cups semolina flour (solet in Hebrew)
1 cup water
2 tsp oil
3/4 tsp salt
1/2 pound ground beef or chicken
one small onion, finely diced
2 Tbl finely chopped parsley
salt and pepper

Mix the semolina, water, oil and salt together in a bowl and let it sit for 10 minutes. The dough should be soft and pliable but not too wet and sticky. Mix the ground beef with the onion, parsley, salt and pepper. Take small portions of the dough and flatten it in the palm of your hand. Put a small amount of filling in the center and pinch the dough closed around the filling. Refrigerate until ready to cook in the soup.

2 Tablespoons oil
1 large onion, diced
5 cloves garlic, diced
3 stalks celery, cut into chunks
3 carrots, cut into chunks
1 large sweet potato, cut into chunks
1 large zucchini, cut into large slices
2 medium beets, peeled and cut into chunks
1 small piece of pumpkin, cut into chunks
10 cups of beef, chicken or vegetable stock
1/2 cup of 22x tomato paste (in America you can use a small can of tomato paste)
2 cups roughly chopped kale or swiss chard or beet greens
2 tsp sugar
juice of one lemon
salt and pepper

Heat the oil in a soup pot and add the onion, garlic, celery and carrots. Season with salt and pepper and cook until the onions are translucent. Add the sweet potatoes, zucchini, pumpkin, beets, and kale and saute another two minutes and then add the stock and tomato paste, sugar, lemon juice and season with salt and pepper. Bring the soup to a boil and then simmer for half an hour. Add the kubbe to the simmering soup and cook for another half an hour.

Monday, November 10, 2014

Chicken N' Dumplings

When the weather gets cold, all you want is some good, hot, comfort food and this one pot dish fits the bill. It is sort of like a southern style chicken soup but a little thicker and with a deeper, richer flavor than the typical Jewish chicken soup. Then you get to the goodies inside- the meat of a whole shredded chicken, hunks of hearty veggies and big pillowy dumplings, it is goodness in a bowl. I very rarely have time to make my own chicken stock but I had been planning on making this dish for a while and wanted to put as much love in as possible. Using chicken stock made this dish super flavorful and rich tasting though you could use vegetable stock or even water because the chicken simmering in the soup will give it plenty of flavor. With winter around the corner, I highly recommend you add this to your dinner or Shabbat menus! Enjoy!

1 2-3 pound chicken, cut into 8 pieces
1 cup flour
2 Tbl olive oil
5 carrots, cut into chunks
2 stalks celery, sliced
2 leeks, cleaned and sliced
2 zucchini, cut into chunks
1 tsp turmeric (optional but gives great flavor and a rich yellow color)
15 cups chicken stock (you can use water, the chicken simmering in the water will give it flavor but the end result is much richer when you use stock)
3 Tbl chopped fresh parsley
salt and pepper to taste

Season the flour with salt and pepper and coat each piece of chicken in the flour. Heat the oil in a heavy bottomed pot like a Dutch oven and brown both sides of each piece of chicken, then remove to a plate. Add the carrots, celery and leek and saute scraping up the brown bits from the chicken and cook until the leeks are translucent. Add the stock, turmeric, season to taste with salt and pepper and bring to a boil. Add the chicken back in, lower to a simmer and simmer for half an hour. Add the zucchini in and simmer for another half an hour, add the parsley and taste for seasonings. Remove the chicken and shred the meat off the bones and add it back into the soup. Prepare the dumpling mixture and while the soup is at a low boil add the dumplings in by heaping tablespoons full, Depending on the size of the dumplings they need to cook for between 20-30 minutes.

For the Dumplings:
2 3/4 cups flour
2 eggs
1 tsp salt
1 cup cold water

Mix the flour and salt together and stir in the eggs. Slowly add in the water until a sticky, gloppy dough forms.

Sunday, November 2, 2014

Wild Rice Stuffed Butternut Squash

I know it isn't Thanksgiving yet, but it is Fall, which also happens to be my favorite season and by my rules you can eat Thanksgiving inspired food all Fall long. I am one of those people that Pinterest makes fun of with all their pumpkin memes; the second Summer passes and I can start making orange fleshed things I am on it! Pumpkin, butternut squash, sweet potato, persimmon- orange is my food color! This is a great, healthy, pretty, and  easy side dish with lots of presentation wow factor and would make a perfect side dish for Thanksgiving or any other Fall meal. I used wild rice for the color and the texture it provides but you can also use quinoa, brown or white rice,wheat berries or lentils or a combination of a few of them. Either it way it will taste and look fresh and delicious. Enjoy!

2 butternut squash, halved, seeds scooped out
1 cup wild rice
3 1/2 cups vegetable stock or water
3 Tbl olive oil
1 onion, finely diced
2 stalks celery, finely diced
2 cloves garlic
1/3 cup dried cranberrries
1/4 cup toasted and chopped pecans (optional)
2 Tbl freshly chopped parsley
salt, pepper, granulated garlic

Preheat the oven to 375. Drizzle some oil over the squash halves, season them with salt and pepper and roast in the oven till just tender about 30 minutes and then let the squash cool.

While the squash is cooking, rinse the wild rice and then put it in pot with the stock or water and a pinch of salt. Bring to a boil and then simmer for about 35-45 minutes until the rice is tender but still has a little bite and some of the grains have popped open. Drain the rice and cool.

In a saute pan, heat the 3 Tbl olive oil and saute the onion, celery and garlic, seasoning with salt and pepper until the vegetables are soft.

Once the squash is cool, gently scoop out the flesh leaving some to line the squash skin. Cube the squash and place it in a bowl. Add the rice, onion mixture with its oil, cranberries, toasted pecans and parsley and season with salt, pepper and granulated garlic to your taste and mix gently. Gently place the mixture back into the squash halves and serve. Best served lightly warmed or room temperature.

Sunday, October 12, 2014

Simchat Torah Menu 2014

Is it too late to post my Simchat Torah menu? Being bogged down with catering, Simchat Torah is the only meal I can manage to entertain over Sukkot and I like to make it interesting. I try to do a combination of some traditional foods (stuffed cabbage) and interesting additions (coconut chicken) and somehow every Simchat Torah, even after the previous many days of eating way more heavy meals than can possibly be healthy, my guests and I manage to muster our appetites for one more delicious meal. Hope this menu inspires you as you make yours! Enjoy!

Challah with Homemade Apple Butter

Pickled Salmon

Baby Greens with pears, shallots, roasted beets and sweet potatoes, candied pecans

Coconut Chicken Strips with Curried Mango dipping sauce
Stuffed Cabbage

Spinach Leek Kugel
Kasha Pilaf

Caramel Pies with Toasted Coconut Ice Cream
Duo of Mango-Lime and Pomegranate Sorbet

Sunday, August 24, 2014

Roasted Pepper and Shallot Salad

An abundance of cheap, gorgeous peppers were the inspiration for this versatile salad. Put it on some toasted bread and call it bruschetta. Slather it on your challah and it takes the form of a first course "dip". Put it on your next steak sandwich and watch it be transformed, or, just eat it plain with a spoon like we have and enjoy the sweet, tangy, herb scented and savory flavor of this delicious salad.  Enjoy!

3 red peppers
2 yellow or orange pepper
2 green peppers
2 large shallots
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
2 Tbl chopped fresh parsley
2 Tbl chopped fresh basil
1 Tbl capers, optional
pinch of sugar
salt and pepper to taste

Preheat the broiler setting on your oven and place the peppers and shallots in a pan, drizzle with a little oil and broil for about 20 minutes rotating the peppers and shallots every so often so they blacken evenly. Remove from broiler and place in a bowl and cover tightly with plastic wrap. After 25 minutes or so the peppers and shallots should be cool enough to handle. Peel the skin off the peppers and shallots and slice them into thin strips and place in a mixing bowl. Add the oil, garlic, vinegar, parsley, basil, capers and sugar and season to taste with salt and pepper. Refrigerate for at least 2 hours to let the flavors meld together. Serve cold or room temperature.

Thursday, August 21, 2014

Asparagus Soup (Pareve or Dairy)

Remember those 8 bunches of asparagus I was telling you about? Well three of them made their way into this soup and since the August weather here is cold and rainy I thought it was the perfect time to whip out this recipe. I made it pareve and served it with some herbed dumplings but it is extra delicious with some heavy cream added at the end to make it dairy. This soup is creamy and tastes like summer especially with some gorgeous, fragrant basil added in. Summer's not over and asparagus is still abundant so there is still plenty of time to make this soup! Enjoy!

2 Tbl olive oil
1/4 cup chopped shallot ( about 1 large one)
3 cloves garlic, chopped
3 pounds asparagus
3 starchy potatoes such as Yukon Gold, cut into chunks
8 cups chicken or vegetable stock
1/4 cup chopped fresh basil
1/2 cup heavy cream (optional if making dairy)
Salt and pepper to taste

Heat the olive oil in a soup pot and add the shallot and garlic, and saute until the shallot is translucent. While the shallots are cooking prepare the asparagus by cutting off the woody stems and discarding them and slicing the rest of the asparagus into about one inch pieces (you can reserve some of the tips for garnish if you prefer.) Add the asparagus to the pot, season with salt and pepper and saute for 3-4 minutes. Add the potatoes and the stock, season with salt and pepper, bring to a boil and then lower to a simmer and cook for about 35 minutes. Add the basil to the soup and cook another 2 minutes. Puree with immersion blender. If adding the cream add after the soup is pureed and let it simmer another 5 minutes with the cream inside.

Wednesday, July 30, 2014

Baby Kale Salad with Roasted Beets, Pears and Feta Cheese

All summer I 've been hearing about a version of this salad that is served in a popular restaurant in Cederhurst, NY called Upper Crust.  Everyone who has eaten it there has raved about it and after all the hype I had to recreate it for myself. This is my version. I used baby kale because I love it, and it is super healthy but feel free to use spinach or even romaine lettuce. The roasted beets are sweet and lend a great texture and the pears lend a juicy sweetness as well. The shallots and pecans add crunch and texture and the Feta, well Feta on anything is great but in this salad it adds creamy, salty component that really makes this salad though some goat cheese would work well here as well. Dressed with a sweet and savory vinaigrette this salad absolutely lived up to its hype and I plan on making many times throughout the summer. Enjoy!

8 cups baby kale or spinach or romaine hearts
3 red beets
2 Tbl oil
2 large ripe pears, cubed
1 large shallot, thinly sliced
1/4 cup Chinese or Glazed pecans, roughly chopped
3/4 cup  crumbled Feta cheese (substitute goat cheese for Feta if desired)

Preheat the oven to 375. Peel the beets and cube them. Place them on a baking sheet and toss with the the oil and season with salt and pepper. Roast until tender, about 40 minutes. Cool the beets.
Place the baby kale in a bowl. Top with the roasted beets, cubed pears, sliced shallots, glazed pecans and feta cheese. Drizzle dressing on top and serve.

For the dressing:
1/4 cup rice wine vinegar
3/4 cup light olive oil or canola oil
3 Tbl agave nectar or honey
1 Tbl Dijon mustard
salt and pepper to tatste

Whisk together all ingredients until emulsified.

Sunday, July 27, 2014

9 Days Recipes 2014

9 Days Recipes 2014

Back by popular demand it's the 9 days recipe collection! Last year I got lots of feedback about how helpful my 9 days recipe round up was so here we go again! Though we may make dairy meals often during the year, many of us find menu planning for 9 days worth of them daunting. So here are a whole bunch of awesome recipes to help you out! Enjoy!

Soups and Salads:
Salmon and Kale Chowder
Roasted Tomato Soup

Corn Chowder
Summer's Bounty Soup
Blooming Onion and Cheese BreadEdamame Quinoa Salad
Mango and Black Bean Quinoa Salad
Tortellini Salad

Greek Salad with Lemony Garlic Dressing
Summer Wheatberry Salad
Caprese Wheatberry Salad

Tuna Croquettes with Horseradish Cream Sauce

Fish Tacos
Kani Avocado Salad

Halibut Piccata
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon

Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon
Crispy Golden Fish Sticks

Quiches and Tarts:
Rustic Salmon Tart
Zucchini Galette

Tomato Basil and Goat Cheese Quiche
Asparagus and Leek Quiche
Potato Leek "Soup" Quiche
French Onion Quiche
Swiss Chard and Leek Tart
Spanakopita Strudel

Black Bean and Rice Enchiladas
Sweet Potato Veggie Burgers
Cherry Cheese Knish

Cheesey Cheddar Zucchini Bread
Eggplant Meatball Subs
Savory Cheese and Onion Noodle Kugel
Baked Blintzes

Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole

Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella

Spinach and Ricotta Gnudi

Baked Spinach and Artichoke Pasta
Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce

Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Chickpea Burgers with Lemon Garlic Aioli

Cheesey Broccoli and Rice Gratin

Roasted Garlic Mashed Potatoes
Oatmeal Cookie Pancakes
Blueberry Ricotta Pancakes
Banana Buttermilk Pancakes
Zucchini Blueberry Bread

Asparagus and Leek Quiche

Quiche is one of those foods that I never get sick of. You can make endless varieties and there is something about a good buttery crust that is just lip smacking good. I also  love to be playful with my quiche combinations as you can tell by my French Onion Soup Quiche and my Potato Leek Soup Quiche and in this case I spent a lot of time coming up with strange but delicious sounding quiche combinations for my daughter's party. In the end, though, when I went to shop for these interesting ingredients I found bunches and bunches of gorgeous asparagus that was so cheap that it was a crime to leave it in the store, and being deprived all year of asparagus, I bought 8 bunches. So asparagus leek quiche it was. The asparagus taste here is subtle but definitely noticeable and it's just different enough to get people's attention. Enjoy!

1 9 inch pie crust (store bought or home made)
2 leeks, cleaned and white and light green parts sliced
2 Tablespoons butter
1 pound asparagus
3 eggs
1 cup heavy cream or half and half ( in Israel use either the 38% cream or the 15% cooking cream)
3/4 cup sour cream
salt and pepper
1/2 cup shredded Mozzarella cheese

Preheat oven to 350.
Heat the butter in a large frying pan and add the leeks. Saute for 2-3 minutes until they start to soften. Remove the woody stems for the bottom of the asparagus and slice them on a diagonal into half inch slices. Add them to the leeks, season the whole mixture with salt and pepper and cook together until the leeks are soft and the asparagus is crisp but tender, about 5-7 minutes.  Place the leek and asparagus mixture on the bottom of the pie crust. In  a bowl whisk together the eggs, cream and sour cream and season with salt and pepper. Pour over the leek mixture and top with the mozzarella cheese. Bake at 350 for about 50 minutes or until the quiche is set.

Tuesday, July 22, 2014

Caprese Wheatberry Salad with Basil Vinaigrette

This week was my daughter's annual birthday party where adults outnumber the kids significantly thereby requiring me to serve more than just pizza. Every year I spend lots of time coming up with interesting salads to make to serve to my guests who travel a few hours to get to the party. This year the salads were the biggest hit and this was one of them. This is my take on the classic Italian Caprese salad which is usually slices of fresh mozzarella and tomato and fresh basil leaves but with the heartiness of my favorite grain, the wheat berry. Here, the basil element is in the form of the vinaigrette and since I love basil so much I added lots of fresh basil to the salad as well. Dressing the wheat berries while they are warm is key to them absorbing the most flavor and if you can avoid devouring this salad right away, keep it in the fridge for a day because it tastes even better the next day, just re-season with a little salt and pepper and you are good to go. Enjoy!

3 cups wheat berries or farro
2 cups red cherry tomatoes, sliced in half
2 cups yellow cherry tomatoes, sliced in half
8 oz or 1 cup baby mozzarella balls or whole mozzarella sliced into cubes (the Gad brand in Israel makes small pearl mozzarella balls
1/4 cup chopped fresh basil

Rinse the wheat berries with cold water and place in a pot. Fill the pot with triple the amount of water as there is wheat berries, salt the water as you would with pasta and bring to a boil. Cook the wheat berries for about 25-30 minutes (some brands need to cook longer, some shorter) until tender (wheat berries when fully cooked will still have a chewy texture) While they are cooking assemble the vinaigrette.  Drain the wheat berries and add 3/4 of the dressing to the wheat berries while they are still warm. Cool the wheat berries and add the tomatoes, mozzarella, the rest of the dressing and the chopped fresh basil.

Basil vinaigrette
1/4 cup red wine vinegar
1 clove garlic
1 tsp sugar
3/4 cup olive oil
1 cup loosely packed basil leaves
salt and pepper to taste

Place all the ingredients in a food processor or blender and blend until smooth.

Wednesday, July 16, 2014

Roasted Asparagus, Mango and Avocado Salad

I'm BACKKKKK from the longest blogcation EVER!  A crazy heavy catering workload combined with traveling and then a few weeks of pure laziness led to a severe lack of culinary inspiration. But with lots of encouragement (read: hate mail) I am back in the saddle, at least for the time being. So, with that said, may I present this delicious and colorful summer salad. Tender roasted asparagus, sweet mango, creamy avocado, juicy summer tomatoes and crunchy red onions all in a light lime vinaigrette- it's refreshing, different and makes a great side dish to fish or chicken- add some seared fresh tuna to it and it's a meal in it of itself! Enjoy!

1 1/2 pounds asparagus
2 tsp olive oil
1 large mango, diced
1 large avocado, diced
1 cup cherry or grape tomatoes, sliced in half
1 small red onion, sliced thin

Preheat the oven to 400 degrees. Cut the tough ends of the asparagus off and discard. Cut the remaining stalks into thirds and place on a sheet pan. Toss with the oil and season with salt and pepper. Roast for about 20 minutes until the asparagus is crisp tender (it may take longer depending on how thick your asparagus spears are). Let the asparagus cool. In a bowl, combine the asparagus, mango, avocado, tomatoes and onion. Pour dressing over the salad and mix.

Zest of one lime
Juice of two limes
1/4 cup olive oil
1 1/2 tsp agave nectar, silan or honey
salt and pepper to taste

Whisk all together until emulsified and pour over salad.

Monday, May 26, 2014

Shavuot Recipes 2014

Countdown to Shavuot! I love making menus for any occasion but Shavuot is especially exciting- I mean, any menu that practically begs for cheesecake is starting off on the right foot. Here are a whole bunch of great Gush Gourmet recipes to help you build your Shavuot menu!

Salmon and Kale Chowder
Cream of Wild Mushroom Soup
Roasted Tomato Soup

Potato Leek Soup
Cream of Roasted Cauliflower Soup
Corn Chowder
Warm Spinach and Artichoke Dip
Blooming Onion and Cheese Bread

Ranch Dressing
Citrus Salad

Caprese Inspired Chopped Salad
Tortellini Salad

Baby Spinach Salad
Greek Salad with Lemony Garlic Dressing
Quinoa Salad with Roasted Broccoli and Halloumi Cheese
Maple Sesame Salmon
Pesto Halibut with Roasted Tomatoes
Panko Parmesan Crusted Salmon

Mozzarella Crusted Stuffed Sole
Tuna Croquettes with Horseradish Sauce
Wasabi Ginger Salmon
Pan Fried Halibut with Lemon Cream Sauce
Sun Dried Tomato, Basil and Pine nut Crusted Salmon
Halibut Piccata

Quiches and Tarts:
Cherry Cheese Knish

Rustic Salmon Tart
Zucchini Galette

Tomato Basil and Goat Cheese Quiche
Potato Leek "Soup" Quiche
French Onion Quiche
Swiss Chard and Leek Tart
Spanakopita Strudel

Savory Cheese and Onion Noodle Kugel

Baked Blintzes

Cheesy Cheddar Zucchini Bread

Eggplant Involtini
Not Your Grandmother's Tuna Noodle Casserole
Penne ala vodka
Asparagus and Rigatoni with Boursin Cream Sauce
Fettuccine Portabella

Spinach and Ricotta Gnudi

Cheese Latcakes
Broccoli and Cheese Stromboli
Vegetarian Stuffed Peppers
Veggie Chili
Salmon Pasta Pesto
Salmon Papardelle with Lemon Cream sauce
Baked Eggplant Spaghetti
Baked Butternut Squash and Cheese Polenta
Pumpkin and Cream Cannaloni

Tropical Carrot Cake with White Chocolate Frosting

Strawberry Tiramisu
Strawberry Bread Pudding
Oreo Stuffed Chocolate Chip Cookies
Cherry Cheese Coffee Cake
Plum Bread
Sweet Cheese Babka

Cream Cheese Coffee Cake