Entrees

Puff Pastry Salmon with Creamy Pesto

Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese.

Rosemary Lemon Chicken Skewers

Flavorful chicken marinated in lemon juice, olive oil and rosemary. Grilled on fresh rosemary stem skewers and served with Dijon mayo.

Ligurian Pasta Trenette

Learn to make Pasta Trenette from Liguria, Italy – a delicious vegetarian linguini dish with pesto, potatoes and green beans.

Aromatic Lemon Chili Chicken

A simple and delicious recipe for roast chicken marinated in lemon, chili and garlic.

Gluten Free Matzo Balls – Potato Knaidelach

Gluten free matzo balls recipe, made with potatoes like German potato knaidelach.

Seared Salmon with Creamy Dill Sauce

Crispy seared salmon topped with a creamy fresh dill sauce, goes from stove to table in 20 minutes.

What the Ancient Israelites Ate – Jacob’s Lentil Stew

Historical recipe for Jacob’s Lentil Stew and background on ancient Israelite food and cooking.

Gluten Free Chicken Schnitzel

Learn to make Gluten Free Chicken Schnitzel with this easy GF, low carb recipe for crispy fried and seasoned chicken breasts.

Passover Chicken Schnitzel

Recipe for crispy golden fried Chicken Schnitzel chicken breasts using matzo meal and seasonings.

Falafel

Make chickpea falafel the traditional way with this popular recipe. Includes multiple variations, how-to video and step-by-step tutorial.

Mushroom Barley Soup

Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.

Moroccan Lemon Chicken with Olives

Learn to make slow simmered, tender chicken with preserved lemon, olives, and spices.

Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices.

How to Poach Fish Fillets

Learn how to poach whole fish filets in court bouillon. Includes recipe for lemon dijon sauce and herb mayo.

Shakshuka

Recipe for Shakshuka, a delicious Middle Eastern egg dish, with video.

Mujadara

Learn to make mujadara in the traditional Indian style – fluffy white basmati rice, tender brown lentils, cumin & salt with caramelized onions.

Unstuffed Cabbage

Delicious recipe for Unstuffed Cabbage, an easier way to capture the flavor of savory stuffed cabbage without all the work.

Vegan Butternut Squash and Chickpea Soup

Low fat, low calorie vegan soup with butternut squash, chickpeas, spinach, turmeric, cumin, cinnamon and cayenne.

Butternut Squash Soup with Chickpeas

Healthy and savory soup with butternut squash, chickpeas, spices and a savory marrow bone broth.

Mooshi’s Cooked Eggplant Salad

Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce.

Creamy Israeli Salad with Dill

A creamy twist on Israeli Salad with Persian cucumbers, tomatoes, chickpeas, Greek yogurt, lowfat sour cream, fresh dill, and lemon juice.

Matzo Brei

Learn to make Matzo Brei, an Ashkenazi Passover breakfast dish with matzo, eggs, applesauce and sour cream.