Recipes

Chicken Sate with Red Curry Sauce

Chicken Sate with Red Curry Sauce

Serves: 6

Time: 30 minutes

Difficulty: Easy

Everyone loves chicken sate dipped in peanut sauce. However, just because you can’t eat peanuts shouldn’t mean that you can’t enjoy this classic starter.  This red-curry dip packs just as much flavor, adds a bit […]

View Recipe

 
Avocado and Cucumber Soup with Gazpacho Salsa

Avocado and Cucumber Soup with Gazpacho Salsa

Serves: 4-6

Time: 15 Minutes

Difficulty: Easy

A lot of people think that soups are only for cold weather months. Here’s one that is not only refreshing and delicious, but will get you out of your kitchen in a jiffy.

View Recipe

 
Sliced Brussels Sprouts Salad

Sliced Brussels Sprouts Salad

Serves: 8

Time: 30 Minutes

Difficulty: Medium

At a dinner this past summer at Trattoria Marcella, the waiter talked us into this salad, and we were grateful that he did.  Two days later, my daughter Kayla and I created our version of […]

View Recipe

 

Rainbow Vegetable Sauté

While you can taste each one of the seasonal ingredients in this dish, the combination, both sweet and savory, works great. It looks just as beautiful as it tastes.

View Recipe

 

Margi’s Thanksgiving Stuffing

Author:

Posted: November 27, 2011

My family demanded that I include our stuffing recipe. If you have any leftovers, they make a great condiment, cold from the refrigerator, for your next-day turkey sandwiches. Preheat oven to 350 degrees.  Butter a […]

Read More

 

Chive and Cheddar Scones

Author:

Posted: November 27, 2011

These savory scones are so tender and delicious- they define “comfort food.” They are best served straight out of the oven. If your schedule is hectic, as mine always is, prepare the scones up until […]

Read More

 

Roasted Butternut Squash Soup

Author:

Posted: November 27, 2011

While there is always way too much food, I find it hard not to include a warm, smooth and velvety soup to start the meal. This soup can be served in small cups—espresso cups or […]

Read More

 

Spanish Fruit and Vegetable Soup

Author:

Posted: September 28, 2011

Adapted from “Spain and the World Table,” Culinary Institute of America Rinse beans and place them in a large bowl. Pour enough cold water into bowl so that it is 2-inches above the beans. Stir […]

Read More

 

Arugula-Apple Salad with Apple Cider Vinaigrette

Author:

Posted: September 28, 2011

Combine vinegar, shallot, reduced apple cider, Dijon mustard, and Herbes de Provence in a medium bowl. Let mixture sit for 5 minutes for flavors to blend. Gradually whisk in olive oil and season dressing with […]

Read More

 

Roasted Fennel, Leek, and Apples

Author:

Posted: September 28, 2011

Recipe adapted from Jewish Cooking for All Seasons, by Laura Frankel Roasting caramelizes this combination of vegetables and fruit, creating a rich and delicious side dish. Leeks, which in Hebrew are karei, are among the […]

Read More