Thanks to Shari from San Diego, CA for sharing this recipe! Ingredients: Corn tortillas Tofu Corn Black beans Cheddar cheese Sliced olives Enchilada sauce Directions: 1. Warm corn tortillas in a frying pan, set aside. Saute cubed tofu with beans, sauce, cheese and any other additions (such as spinach or zucchini). 2. Spoon 2-3 tablespoons of the vegetable,... Read more

Oh no, macaroni again!? For a quick, healthy and inexpensive meal serve eggs. Here’s a creative and attractive way to prepare them: Here’s the quick how-to: 1) Cut bell peppers into 1/2 inch rings. 2) Place in a non-stick  skillet coated with cooking spray. 3) Crack an egg in the middle of each ring and cover and cook over low heat until... Read more

Another recipe from Bitayavon Magazine. This sandwich is inspired from Moos Café in Johannesburg, South Africa. The unconventional list of ingredients works together extremely well to create a great tasting sandwich. Using tofu instead of haloumi cheese is a great way to increase the health benefits of this sandwich and make it a first-rate vegetarian... Read more

Jasmine Einalhori, 22, was born and raised in Los Angeles and started cooking for family and friends as soon as she was old enough to hold a knife. She graduated from NYU with a B.A. in Hospitality, and from Brooklyn’s Center for Kosher Culinary Arts, where she won the title of the Next Great Kosher Chef. Currently she is living in Manhattan... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. This is a great dessert that tastes exactly like a classic tiramisu with a twist on presentation. You can make the sandwiches non dairy by using soy cream cheese instead of dairy cream cheese and using non dairy whipping cream instead of dairy whipping cream. Ingredients: 1... Read more

The following recipe is featured in the latest issue of Bitayavon Magazine. Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world. The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula and toasted pine nuts make for a truly gourmet salad. Note: Truffle oil can be found in specialty gourmet stores... Read more

Ingredients: 40 Bloom’s Vanilla Wafers (that’s what they’re called but they are actually small cookies) 2 (8-oz) packages cream cheese, at room temperature ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 can cherry pie filling Directions: 1. Preheat oven to 375 degrees. Line a mini muffin pan with mini paper liners. Place one... Read more

Salty feta, sweet watermelon, refreshing cucumbers, savory parsley, nutty bulgur. Could you ask for anything more?? Ingredients: 1 cup quick-cooking (fine) bulgur wheat 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Salt and pepper 2 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped flat-leaf parsley 8 oz. peeled watermelon,... Read more

Tangy rhubarb perks up oatmeal in this healthy breakfast ode to one of my fave desserts, strawberry-rhubarb crisp. Ingredients: 1 1/2 cups milk, soy milk, or water 1/2 cup orange juice 1 cup old-fashioned rolled oats 1/2 cup sliced rhubarb, fresh or frozen 1/2 cup strawberries, fresh or frozen Pinch of salt brown sugar or maple syrup Directions: Combine... Read more

Bulgur wheat stands in for ground beef in this variation of the classic Greek dish. Both the eggplant and bulgur are excellent sources of fiber.   Ingredients: 2-3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil, divided Cooking spray 2 cups chopped onion 4 garlic cloves, minced 1/2 cup... Read more

A Shavuos appetizer that’s a cinch to prepare. Now that’s refreshing! Ingredients: Sixteen 1-inch cubes seedless watermelon, chilled 2 ounces feta cheese, crumbled 2 tablespoons finely chopped mint Black pepper Directions: Using a small melon baller or a 1/4 teaspoon measuring spoon, scoop out a small well in each watermelon cube,... Read more

Ingredients: 3 cloves garlic, minced 1 medium onion, diced 1/4 teaspoon turmeric 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon coriander 1 (32-ounce) container vegetable stock bottom half of butternut squash (reserve the top for butternut squash fries), diced 2 medium zucchini, diced 4 small carrots,... Read more

Ingredients: 2 cups cauliflower florets, frozen or fresh 2 tablespoon extra-virgin olive oil Salt and pepper 5 cloves garlic, 3 thinly sliced and 2 finely chopped 1/2 cup breadcrumbs 8 eggs 3/4 cup cottage cheese 1/2 cup plus 1 tablespoon grated parmesan cheese 3 tablespoons chopped parsley Directions: Preheat the oven to 425 degrees. Grease a 9-inch... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! Eighteen years ago, when my niece Lauren was born, she had a baby nurse named Eileen. When Baby Lauren would wake to eat in the middle of the night, so would Nurse Eileen. She would shuffle into the kitchen and whip up batches of these delicious scones,... Read more

Confession: I’m a butternut-nut. I just can’t get enough of this squash. I put it in chicken soup and vegetable soup. I roast it and toss it into salad, saute it and serve with couscous, and puree it in place of mashed potatoes. Recently, I’ve noticed several versions of butternut-topped pizza and decided to try it too. Now I have... Read more

Here’s a versatile pizza dough with an added kick. Use this to prepare classic pizza, salad pizzas, or garlic knots. Ingredients: 2 1/4 teaspoons active dry yeast 1 teaspoon honey 1 cup lukewarm water 1 tablespoon olive oil 3 cups unbleached all purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 clove minced garlic 1/2 teaspoon... Read more

Warm up on a frosty day with a steaming mug of white chocolate mocha with a touch of peppermint. Ingredients: 1 1/2 cups milk 1 (3.5 oz.) bar of white chocolate, chopped 1 tablespoon instant coffee or espresso powder 1 teaspoon vanilla extract 1/4 teaspoon peppermint extract Directions: Place all the ingredients in a small saucepan over medium heat.... Read more

These are so simple to prepare and definitely a crowd pleaser. Dairy and fried foods are both traditional Chanukah fare so this recipe is doubly appropriate! Ingredients: Mozzarella cheese sticks Flour Egg Panko bread crumbs Oil, for frying Marinara sauce, for dipping Directions: Remove the wrappers from the mozzarella sticks. Cut each cheese stick... Read more

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe! This sweet and creamy combination was famous at sandwich shops across the country in the 1950s. Ingredients: 8  slices soft white bread 1/4 cup reduced-fat creamy or crunchy peanut butter 1  small banana, very thinly sliced 4  large eggs 3  tablespoons... Read more