Some ideas to have a Happier Hanukkah and a Merrier Christmas! Hanukkah Menu Cauliflower Latkes, or Butternut Squash Latkes, or Carrot Scallion Latkes, or Sweet Potato Latkes Paleo Jelly Donut Cupcakes Paleo Challah Baked Salmon with Rosemary and Pecans Lamb Chops with Arugula and Pistachios Sweet Potato Noodle Read more…
It’s been a rough month. I was particularly grateful for the halt from the every day grind that Rosh Hashanah provided. Rosh Hashanah, or the Jewish New Year, is a time for celebration. But it is also a time to dig deep spiritually and clear your Read more…
Radishes are one of the quintessential spring veggies. They love the cold, they’re crunchy and crisp, have a bit of a bite coming off the chill of winter, and they are aaaaa-mazing with butter and salt on some bread (no, that’s not a spring characteristic, Read more…
Charoset is a traditional Passover food used during the seder. It represents the mortar the Jews used to cement the pyramids together during their enslavement. There are many recipes out there for charoset, and I was tired of the version endemic to Ashkenazi Jews in Read more…
Meyer lemons smell like spring time and look like the sun. They give me warm fuzzies. A cross between a lemon and a tangerine, they’re a golden yellow and taste less sour than their yellow cousins. They’re often readily available during the late winter, a Read more…
For me, fall signals pumpkins. But not in a “pumpkin spice” kinda way. When I think pumpkin, I think “winter squash.” I love seeing what’s available at the market this time of year. The colors always amaze me: blues, greens, yellows, oranges, browns. Butternut, acorn, Read more…
I recently made a beautiful Moroccan-inspired dish, chicken with preserved lemons and olives, for my family. However, for my vegan family member, chicken was not going to cut it. A Moroccan-themed vegan side dish was eminently needed. As was an opportunity to clear out the Read more…
Last year I had an abundance of juicy, fragrant Meyer lemons that I preserved with salt. Fermenting lemons is a traditional Moroccan practice, and I had tantalizing visions of my future full of lemony cooking projects as I pounded each lemon half with salt into Read more…
This recipe was inspired by both the seasonal citrus and my son’s love of fish. He was recently given the all-clear to reintroduce salmon back into his diet, and so we have been making it often these days! He’s practically begging for it. He craves Read more…
As the weather warms up towards summer temperatures, I’m finding myself craving fresh fruits and looking for ways to incorporate them into meals. And, as usual, I try to combine foods that give me a huge nutritional boost. This blueberry peach salsa fit the bill.