Tried and true recipes from my home to yours
This apple, goat cheese, and hot honey toast recipe was inspired by Adeena Sussman's Mango Ricotta Toast with Hot Honey that she featured on her Instagram last month. This version has been tailored to incorporate some of the traditional ingredients for Rosh Hashanah, which is in less than a week, if you can believe it!!!!! Toasted… Continue reading Ode to Adeena- Rosh Hashanah Toast
This slaw is the perfect side dish to serve on Rosh Hashanah, or really anytime you want to have a fresh slaw to brighten your table and palate. Crisp, tart green apples pair spectacularly with Napa cabbage, rainbow carrots, red onion, and scallion to create a festival of flavors! Honey miso vinaigrette takes the slaw… Continue reading Miso Apple Honey Slaw
Once you try this 5-ingredient braised leeks recipe, you'll never think of leeks (or vegetables, for that matter) the same way again! They're so tender that they melt in your mouth, and the beautiful grill (pan) marks add a smoky depth of flavor and color that is simply unmatched. This plant-forward recipe (with built-in vegan… Continue reading Braised Leeks
My go-to muffin recipe (with built-in vegan substitutions) has everything that you want from a classic blueberry muffin, with the added bonus of cheesecake and streusel on top! The cream cheese adds a slightly tart, savory note that balances out the sweetness from the streusel and muffin batter. The inside is perfectly soft and moist,… Continue reading Blueberry Cheesecake Muffins
This slaw is the perfect summer side dish, bursting with color and even more so with flavor! The earthiness inherent to the beautifully striped Chioggia (pronounced key-OH-juh) beets is exquisitely balanced with crisp, fresh green apple, sweet crunchy carrots, and herbaceous chopped dill. The slaw is lightly dressed with a lemony mustard dressing that brightens… Continue reading Chioggia Beet Slaw
This bright and happy summer salad is absolutely bursting with flavor and fresh, colorful, plant-based ingredients. Though many people are surprised to find raw corn in a salad, those who try it are always delighted to discover that the kernels are "cooked" in lime juice while the salad marinates- and the product is nothing short… Continue reading Sweet Corn Summer Salad
This Chioggia (pronounced key-OH-juh) Beet Carpaccio is the perfect stand-out vegetarian side dish or appetizer to serve if you want to make a good impression. The thinly sliced beets are dressed simply and served over a bed of their own greens, then garnished with goat cheese (omit if vegan), toasted pine nuts (also called pignoli,… Continue reading Chioggia Beet Carpaccio
This refreshing, crisp coleslaw has all of the classic ingredients of a creamy slaw, plus a few extra to give it a little update. The cucumber and dill, though simple enough on their own, lend a freshness that just can't be beat. The trick is to properly balance the flavors: by pairing the tart sour… Continue reading Cucumber Dill Coleslaw
This vegan Jewish Penicillin (otherwise known as "not-so-chicken soup") is a nourishing, delicious, plant-based version of the beloved classic. This soup broth comes out perfectly clear, with the classic aromas and flavors that are synonymous with the traditional healing elixir, but without the meat. The keys to this recipe are in the addition of dill… Continue reading Vegan Jewish Penicillin
This supremely simple, yet boldly flavorful dish is the perfect accompaniment to a fresh, seasonal meal. For those who aren't familiar with garlic scapes, they're the tender stems and buds (or unopened flowers) of the hard-neck varieties of garlic plants. By cutting them, the garlic plant can focus its energy on producing a nice, large… Continue reading Lemon Brown Butter Garlic Scapes