Massaged kale salad with olive oil, balsamic vinegar, fresh figs, fried halloumi cheese and walnuts.
Massaged kale salad with olive oil, lemon juice, pears, dried cranberries, and pine nuts.
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Flavorful salad with lightly steamed green beans, roasted chopped walnuts, fresh mint, shaved parmesan, olive oil and white balsamic vinegar.
Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese.
Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil.
A tuna salad inspired by the island of Capri in the Campania region of South Italy.
Grilled zucchini, squash, asparagus, corn, tomatoes, lettuce & basil with lemony basil dressing.
Seasoned fishcakes, known in Israel as ktzitzot dagim. Fried fish patties with pine nuts, breadcrumbs, & seasonings served with tahini sauce.
A gluten free vegetarian salad with quinoa for protein, fresh oregano, olives, tomatoes, artichokes and lemon zest.
Ann at Cooking Healthy For Me shares her simple and tasty Passover appetizer idea.
Cheese Bourekas filled with creamy and salty feta cheese, kashkaval, & ricotta. Bureka, boreka, borek, savory hand pies.
Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.
Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint.
Recipe for challah bruschetta with fresh lemon ricotta, olive oil, honey, lemon zest and salt.
Learn to make vegetarian stuffed grape leaves, also known as dolmades, with rice, pine nuts, dill, mint, and lemon.
Inspired by the Medieval tradition of serving on bread plates, this trencher is topped with tuna, pesto, hummus, and other fresh ingredients.
A simple heirloom tomato salad dressed with fresh basil, olive oil, lemon juice, salt, sugar and tabasco.
A delightful pickle-flavored salad with cucumbers, cabbage, radish and fresh dill. Cold, crunchy, refreshing, perfect for summer.
This refreshing salad with watermelon, feta cheese, and fresh mint is simply dressed with olive oil and lime juice.
Learn to make Classic Baba Ghanoush dip with smoky roasted eggplant, tahini, garlic, lemon, olive oil and spices.
The history of smoked fish and appetizing. Learn a recipe for Jewish whitefish salad with celery and herbs.