Nothing says summer like a picnic at the park or at the beach. Grab a basket and pack up some of these delicious light recipes!

I remember my very first beach picnic.  The gorgeous weather and clear sky provided the perfect backdrop for our blanket filled with delicious sandwiches, salads, and other treats. My friend and I high-fived one another; surely, this was a picnic that would go down in history.  But no sooner had the rest of our friends arrived, that we watched in horror as half of our spread disappeared into a huge, errant wave and was dragged out to sea. What remained got ravaged by a gust of briny wind.  We stood by in disbelief as these events unfolded in rapid succession, in the span of only a few minutes.

Thankfully, over the years, I finally wised up. Here are a few things I learned:

Picnic Essentials – Aside from the standards like sunblock and beach towels, there are a few extra things that make picnics on the beach much more pleasant.

Baby Powder – Chances are, you have a small shaker bottle of baby powder hidden somewhere in the recesses of your medicine cabinet, and don’t quite know what to do with it. In addition to keeping your wooden floors from squeaking, this common household item works amazingly well as a sand remover from skin. Apply liberally to hands or other body parts, rub in, and watch the sand fall away.
Hand Sanitizer – Sure, you can wash your hands with the ocean water, but let’s face it, the sticky residue that remains leaves something
to be desired. Once you’ve dusted your hands with baby powder, apply hand sanitizer to keep your hands feeling clean and fresh.
Sport Top Water Bottles – Whether you purchase bottled water with sport tops, or go the green route and use reusable bottles, the pop
up tops work best in a beach scene. Not only do they keep the sand out better than bottles with caps (which, incidentally, are easily lost), but they provide a very useful stream of water when squeezed to wash off fruits, vegetables, or even skin abrasions.
Cooler – According to Dr. Angela Frasier at the Department of Family and Consumer Sciences, there are a myriad of foods that must remain cold in order to prevent the growth of harmful bacteria such as salmonella. Proper use of a cooler cuts the risks of contracting a food-borne
illness dramatically.
Insulated Beverage Urn With Dispenser – Staying hydrated in hot weather is very important, and keeping a ready supply of water close by (rather than taking a long walk to the public restroom) encourages everyone to keep those water bottles filled. Bring along a second urn to offer an alternate beverage for variety, such as lemonade or iced tea.
Gel Packs – Throwing a few gel packs into your cooler will not only help keep your food cold, but also serve as a cold compress, if needed.
First Aid Kit – Probably a good thing to keep in your car in general.  Safety first!

Although we recognize sandwiches as the ultimate picnic food, they often become sand magnets on the beach.  Making your favorite sandwiches into wraps by using flat breads such as laffa or tortillas solves the problem beautifully, besides, it keeps the fillings contained. Try wrapping your wraps in a piece of wax or parchment paper, which your guests can peel off as they eat. Try out these delicious wraps for something new:

The Sunburnt Tuna  and The Chill Cheese Wrap

The most successful beach foods tend to be foods that don’t attract sand, and, unless your beach allows bonfires or barbecues, things that are
good eaten cold. Try some of these tried and true favorites, or take some of your own!
Roasted or Fried Chicken – A Southern favorite, chicken drumsticks feature a built-in handle that makes grabbing and eating easy. Chicken breasts work great in chicken salad.  Tip: Try substituting up to half of the flour in your fried chicken recipe for corn starch for a longer lasting crunch.
Grapes and Watermelon – Not only are they delicious and fun to eat, high fiber fruits such as these deliver much needed hydration to your body without needing a bathroom close by.
Carrots, Celery Sticks and Bell Peppers – Sliced fresh vegetables are nutritious and lend a welcome textural change to otherwise soft or mushy picnic food, and are much healthier than chips.
Granola Bars – These hearty snacks are full of B vitamins and fiber to help provide an extra boost of much needed energy after a long day
of frolicking in the waves.
Cookies -Although many enjoy brownies or cupcakes on a beach picnic, cookies are probably the most successful because they lack the nooks,
crannies, and moisture that sand needs to stick. Of course, nothing beats a fresh s’more roasted over a bonfire, but if your beach doesn’t allow an open flame, these s’more cookies are a treat you can bring from home.

S’more Cookies

Chewy Chocolate Chip Granola Bars (For this recipe and more subscribe to Joy of Kosher with Jamie Geller Magazine)

My first beach picnic wasn’t a complete disaster. It ended with hot dogs skewered on sticks, roasting over a bonfire, and s’mores for dessert. Some friends even brought a guitar and some bongo drums.  There’s a Chinese saying about meeting obstacles:  “Be like water.” When you encounter a problem, go over, under, or around it, rather than try and push it out of the way. In other words, just go with it. Sometimes, the most perfect beach days are the ones that happen spontaneously and purely by accident, despite all our good planning. It also helps to check the tide schedule.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

It is a challenge to commit to one thing, honestly, as I there are quite a few dishes that come to mind when thinking about ‘the best thing I ever ate’.  To narrow it down, I contemplate which food truly makes my mouth water, has some nostalgic value, and is something unique that can easily be made by the home cook.

As a teenager, Dougie’s restaurant (the original location on the upper West Side of Manhattan) truly transformed the way I thought about food. Kosher in the 90’s was just starting to go gourmet and I had never before experienced the flavors of southwestern, American grill. I remember those Sunday afternoons, waiting on a line of at least an hour with my friends or family to taste juicy buffalo wings, crispy fries and the most coveted item on the menu: THE RIBS.

The Ribs was a completely new experience for me. A real interactive dish that was pleasing on all fronts. I knew the ribs were coming before the waiter placed them in front of me. The smell of perfectly grilled meat and the unique sweet and tangy sauce wafted across the restaurant. The exterior was crunchy, the meat tender and the special blend of spices and sauce touched on the sweet, salty, sour, bitter and umami the REAL secret to addictive cant-stop-eating food.

The idea of making ribs at home always seemed intimidating and I never really bothered, until I found a rack of ribs or rib bones as it is sometimes called on sale at my local butcher. I brought it home, used my all-purpose barbecue rub and decided to cook it in a no fail method of cooking meat: low and slow. Starting with room temperature meat (a crucial step in cooking meat right, room temperature meat means evenly cooked meat), I rubbed the spice rub onto the meat, placed the meat in a 9×13 dish, covered it tightly with aluminum foil and let it cook on 300 degrees for about three hours. I took the meat out of the oven, turned the oven onto broil, brushed some Gold’s barbecue sauce (my sauce of choice as it is a perfect balance of vinegar and sweet tomato and doesn’t have any fake smoke flavor) and placed it under the broiler.

The results were fantastic and this dish has become my go-to dish for a special occasion. It has also been used to impress people with my culinary skills (if only they would know how easy it was) and is a special treat I make for Sunday barbecues during the summer months. The meat is fall off the bone tender and placing it under the broiler for five minutes allows the meat to achieve a crusty, charred exterior. When you bite into the ribs, your taste buds explode with the awesome flavors and textures of the ribs.

As I write this, I myself am starting to crave some of these ribs. As we are finishing up the Shavuot issue of the magazine (subscribe today), I force myself to remain focused on making sure our mainly dairy edition (which has quite a few dishes that could very easily go under this category) is perfect for all our readers and will reward myself with some ribs once this issue is all wrapped up.

Here is my recipe for the best Ribs I ever ate.

The answer to this question is quite simple, without any hesitation of a doubt: ’A  Biltong Bagel’. (Jerky bagel).   Nothing makes me happier than my husband’s famous shredded biltong, piled high on a bagel.  No tomato, no cucumbers, no condiments just meat ‘n bread!   And, what a meal it is.

However, not everybody is as meshugga as me so I’m going to share another favourite that comes a very close second.   BBQ flame grilled pepper steak.  If a race was on between the two,  the mouthwatering steak, grilled to personal perfection with a baked potato I may just pip the biltong bagel at the post in colder weather!

The reason why this happens to be my favourite meal is that  it’s very rare that we have Prime Rib Steaks.  It’s that same old story, the shoemaker goes without shoes…….Almost like forbidden fruit!  So, when we finally get steaks we treasure them, love them, cherish them and finally cook them to perfection – who know’s when we’ll get them again!!

Ask your butcher to vacuum pack the steaks individually.
Place them in your fridge (not freezer) for about 10 days – this is called wet ageing.  After about 8 – 10 days or when ready to cook, remove from vacuum bag and wash meat well.   Place steaks into large ziploc bag and pour the marinade over the meat.

Click here for the full recipe to make my favorite Pepper Steak.

Spring is officially here and the warm weather is finally coming out to greet us. The birds are chirping, the sound of lawn mowers is filling the neighborhood and the picnic baskets are coming out of hiding. I’ll take any opportunity to eat in my backyard with my family when the sun is shining and it’s always a fun challenge to come up with new recipes to enjoy outdoors. I like recipes I can prepare in advance so there’s no stress as we sit down to eat. I also love side dishes that we can eat cold or room temperature so there are a few items at the table that didn’t come off the barbecue. A little variety is the spice of life, right?!?

Lamb Bacon

This recipe for asparagus wrapped in lamb bacon is so beyond simple, only takes a few minutes to prepare and tastes absolutely delicious right out of the fridge! The fresh asparagus, salty lamb bacon and sweet brown sugar come together for the perfect side dish or snack that you will definitely want to eat at your next picnic. I suggest making extra because you might want to eat them all as soon as they come out of the oven.

Uncooked Lamb Bacon Wrapped Asparagus

Get my recipe for Lamb Bacon Wrapped Asparagus.

I purchased the lamb bacon at Pomegranate in Brooklyn, NY. You can also order lamb bacon online from KOL Foods. If you know where else lamb bacon can be purchased, in store and online, please let me know in the comments below!

This blog post is all about reinventing Israeli cuisine in honor of Jamie making Aliyah. With Yom Ha’atzmeut around the corner, I don’t think there’s a better time to introduce it! When you think about Israeli foods, I think that there is nothing more Israeli then falafel.

Falafel is the quintessential example of Israel itself, not just its cuisine. Its flavors are loud, obnoxious, and loved by all; this dessert rendition is the same. You have the rich fried chocolate falafel balls paired with the fresh and sweet fruit salad and perfectly balanced with the salty parmesan tuile.

I think one of the reasons that falafel is so popular with Israelis, and around the world, is because it’s an entire meal tucked into a pita. A single falafel has a bit of everything you should be eating daily: vegetables, protein, carb; and, of course, the taste of deep fried deliciousness.

As vegetarian – veganism continues to be on the rise, so is falafel. I think the best example of this is Maoz Falafel which started out in Amsterdam by two Israelis but has slowly spread all over the globe.

There are two recipes for the original falafel ball, a Yemenite one made strictly with chickpeas or the Egyptian one made from fava beans. I would say that this recipe might have an American tinge to it; not only is it a dessert but it’s a dessert that involves frying chocolate.

Unlike the much loved classic which is street food, this is definitely a more refined show stopper for when guests are coming over. The recipe isn’t overly complicated especially because you can freeze the falafel balls in advance before frying them at the last minute. This dish will surely wow friends with its taste and the fact that you use both Hebrew and French (tuile means tile or when cooking, a thin crispy dough) while introducing this dish.

Like the original falafel the chocolate falafel balls are best served immediately after they are fried. Like any falafel enthusiast knows there is a legitimate danger of burning your tongue when you excitedly eat them right off the frying pan!

Chocolate Falafel with Fruit Salad and a Parmesan Cheese Tuile is the perfect thing to serve this Yom Ha’azmeut to get a taste of today’s Israel; which is constantly reinventing itself and challenging our views on everything sabra from falafel to kibbutzim.

Shakespeare didn’t have asparagus in mind when he wrote,

Now is the winter of our discontent

                   Made glorious summer by this sun of York

But he could have. Because lovely, elegant asparagus is a harbinger of spring. Because, even though I know I can buy the spears throughout the year, I also know that, come April, the ones I buy will be the local kind at the farmer’s market rather than those grown and packed for shipment from some faraway place.

Lemon Roasted Asparagus

For me, asparagus has always meant spring has sprung! Sunnier skies, tulips blooming, warmer weather, lighter clothing. Freedom.

Fortunately, everyone in my family — my husband Ed, kids, in-laws and grandchildren all love asparagus, making it easy to put at least one vegetable on the plate when we all have dinner together. And asparagus spears are so elegant looking that they are a regular go-to when I have company for dinner, which is often.

I usually buy green asparagus. They’re expensive enough! The white (and purple) ones can be too costly. And I usually buy the medium thickness spears. The thick ones (a different variety, NOT older) are full of good asparagus flavor, but need peeling and most of the time I don’t have the time to bother. Pencil thin asparagus are very delicate, best steamed and served with a dab of butter or a squirt of lemon juice and nothing more.

Asparagus Quinoa Salad

The medium ones are more versatile in asparagus recipes. I don’t peel them and I can use them for every sort of recipe. Steamed, roasted or (when it’s even warmer and I can cook outdoors) grilled and served as a side dish. Cut up and used in a frittata, risotto, omelet, quiche or with pasta. Chopped for soup.

I cook with a lot of whole grains, so very often I’ll make quinoa, farro or oat groats, add some vegetables, asparagus included, to create an easy side dish or salad.

I also use the spears dressed with vinaigrette and served at room temperature as a first course. It’s a perfect make-ahead dish for a summer buffet. You can easily change this kind of salad to suit your need: sprinkle the spears with toasted, buttered breadcrumbs and/or freshly grated Parmesan Cheese for a dairy meal or sprinkled with crushed, toasted almonds or hazelnuts or freshly grated citrus peel and chopped mint or finely chopped hard-cooked eggs when you need something parve.

April and the next couple of months is probably a good time to try out some new asparagus recipes. Now that the discontent of snow and cold has passed, it is a delicious way to welcome spring.

What is your favorite way to cook asparagus?

Pineapple is great eaten fresh, added to fruit platters or salads, grilled on its own, or cut into tiny chunks with hot pepper for salsa.  Peel pineapple by cutting off both tops. Stand the pineapple on a cutting board. Run your knife along the sides of the pineapple to remove peel completely. You can use a melon baller or edge of potato peeler to remove any remaining parts of the peel.

Radishes. There are five types of radishes: Red Globe, Black, Daikons, White Icicles and California Mammoth White. They are all fat free, cholesterol free, and full of vitamin C.

Jicama is also known as a Mexican potato or turnip. The flesh of jicama is 90% water and is a great source of fiber and vitamin. You can store jicama in a cool dry place and it will last for a few months.  Jicama is a sweet, crunchy root vegetable that can be eaten raw, jicama is great in salads, soups and on vegetable platters. Jicama is popular in Mexican cuisine. Choose jicama that is medium-sized with dried roots. Full of vitamin C, 46 calories and 6 grams of fiber per cup, jicama has many health benefits as well.

Mangos are one of the most consumed fruit in the world. They are versatile and can be served alone or in salads, desserts, appetizers, fish, chicken or meat dishes.  When unripe, the amount of vitamin C increases, and when ripe the amount of vitamin A increases.

A plantain is a firmer version of a banana, but isn’t as sweet (lower sugar content). Yellow plantains are a bit sweeter, and green plantains are starchier. They are treated very similarly to potatoes and are a staple food in tropical regions. Plantains are considered a carbohydrate, but contain less carbs than yams or rice and are fat free as well. Steamed, broiled, grilled, fried and baked, plaintains are even ground into flour and happen to be gluten free.

Avocados are a fruit, not a vegetable, and are sodium and cholesterol free. An avocado has only 5 grams of fat per serving, and the fat is mostly monounsaturated (the good kind of fat). 90% of the world’s avocados are produced in California.  Besides for its creamy texture and awesome flavor, avocado is nutritious and provides one with healthy fats that are essential for a healthy body. Monounsaturated fat can help lower cholesterol when used in place of saturated fat, and the vitamin K, potassium, folate, vitamin C and E in avocado help lower cholesterol as well. Avocado is great in tartares, salads, soups and even used in some baking recipes. There are hundreds of varieties of avocado, some with smooth and some with bumpy skin. Test for ripeness by putting some pressure on an avocado. If it is too firm it is not ripe, but if it is too mushy it is too ripe.

Enjoy these recipes seasonal recipes:

Spaghetti Squash Pineapple Kugel

Spaghetti Squash Pineapple Kugel

Jicama Radish Salad

Guacamole with Plantain Chips

To get the recipes for the Pineapple Chutney, Pineapple Crisp, Tuna Tartare, and Mango Sorbet order Joy of Kosher with Jamie Geller Magazine (Bitayavong Spring 2012)  – Order here.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

An Aussie Passover.  There is not much difference between American and an Australian Passover recipes, but I am The Aussie Gourmet and these are my favorite Passover recipes.

Passover is a busy holiday for me.  Enjoy some of the most requested Passover dishes from my home to yours.

This is my mother Miriam Stein’s recipe, all the way from Sydney, Australia. She is famous for this fabulous dip. When I asked her for the recipe, she could only tell me, “shitz arein.” A little of this, a little of that—you know the expression. I reconstructed the recipe and I think mum would be proud.

Marinated Eggplant Salad
Olive-Pepper Dip
Matbucha

I was introduced to quinoa by my cousin, Shelly Serber of West Hempstead (also formerly of Sydney, Australia). Shelley has an intolerance for wheat and is always looking for great gluten-free recipes. She makes this quinoa tabouli; I had to add it to my repertoire and it’s also quite perfect for Pesach.

Quinoa Tabouli (Not Pictured)
Pomegranate Salad
Nut Crusted Salmon with Berry Vinaigrette with Creamy Chrain Sauce

Roasted Zucchini and Asparagus
Melt-Away Short Ribs

Pavlova with Grilled Pineapple
Frozen Lemon Meringue Pie

In Main Image -

Silver Tip Roast with Fragrant Red Wine Sauce

Bella Topped Salad with Balsamic Reduction

Roasted Sweet Potatoes

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now

My family loves to be adventurous in the kitchen, and I’m lucky to have two young children who will try just about anything. This rarity allows me the freedom to try new recipes and even create my own. Whether your families are picky eaters or not, there’s something for you in my kitchen!

Spicy Chicken and Garlic Pasta

Spicy Chicken and Garlic Pasta
One of my favorite dinners growing up was my father’s spicy garlic spaghetti with roasted chicken and lots of olive oil. As a parent, I love to watch my kids scarf down my variation on a childhood favorite. To change things up and keep this dish pareve, I love to add kani (fake crab) instead of chicken to the pasta.

Freezer Chili

Homemade Freezer Chili
I have a rule in my kitchen to make a double batch of anything that freezes well, so there will always be something delicious to thaw for dinner when I’m feeling lazy. This homemade chili freezes incredibly well, although you might actually finish the whole batch before you get a chance.

Salsa Baked Salmon

Salsa Baked Salmon
On a long Jet Blue flight from Seattle (my hometown) to New York (my current home), I watched Italian American chef and TV personality Giada De Laurentiis make an incredible salmon recipe, which inspired my simpler version using jarred salsa right out of the pantry. It really doesn’t get any easier! The side of onion soup is a Greek version of one of my all-time favorites, French Onion Soup.

Huevos Rancheros

Huevos Rancheros
This dish is my American variation of a Mexican breakfast dish, huevos rancheros. Who doesn’t love breakfast for dinner, right? Instead of buying tortillas, I choose to make my own—you won’t believe how simple the process is. I don’t think I can ever go back to store-bought flour tortillas.

What are you cooking for dinner this week? Time to get rid of the chametz.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

When I grill a perfect (and perfectly expensive) steak and I see my husband pouring ketchup onto his plate so he can dip that perfectly grilled steak into it, I am absolutely horrified.

Ditto A-1 Sauce.

I always wonder why would anyone ruin a perfect (and perfectly expensive) steak with ketchup.

And yet, I confess: I always add ketchup (plus mayo as long as I’m confessing) to a hamburger. And always slather mustard on a hot dog (plus add sauerkraut).

So is there a difference?

After all, ketchup is a condiment and in recent years condiments of all sorts have become wildly popular. Roasted chicken with mango chutney; grilled fish with tomato salsa; sautéed turkey cutlets with pineapple-papaya relish. These and many other flavor enhancements and accompaniments have become more and more creative and inviting.

Maybe that’s another reason I can’t accept steak plus ketchup. It seems so old school. But Ed is adamant and, well, one should eat what they like right?

The truth is that for many of us the foods we love, even the ones we love most, might not be so lovable without that special something that makes them lovable. Like ketchup, mustard or any other condiment that we eat to add flavor to other foods, complement them and season them perfectly into a gastronomic love match.

That’s why I decided that this year, for Purim, I am not making my usual tea breads and cookies or my famous butter crunch candy or even the challahs that my friends look forward to.

I am making jars of chutney. Friends who are gastronomically adventuresome will try them eagerly at their next meal. Friends who are a bit more timid about new foods will want to see what this condiment stuff is all about.

In any event I look at this mishloach manot as more than a gift of food. It’s also an education of sorts.

These are the ones I plan to cook.

Kumquat Chutney

Apricot Ginger Chutney

In the cold of the winter nothing is better then coming home to a warm, hearty and mouthwatering meal. The smell and taste of the various recipes listed are enough to make everyone forget the chill and gloom associated with winter.

Mocha Brownie with Mocah Caramel Center

This is the ultimate brownie recipe especially for those who love the flavors of coffee and chocolate combined. The brownie is chocolaty and fudgy and the caramel is an original and delectable addition to the brownie. If you have no time or patience to make the caramel, try the recipe without the caramel.

Braised Short Ribs

The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

Seared Tuna with Pineapple Salsa and Balsamic Reduction

Searing the tuna makes the tuna look and taste amazing.  The pineapple salsa adds just the right burst of flavor and color to compliment the tuna.  When plated, this dish looks like artwork. Balsamic reduction is balsamic vinegar simmered down to concentrated syrup and adds
another dimension and flavor component to many dishes.

Spinach Lasagna

Sizzling sauce, gooey cheese and layers of pasta epitomizes comfort food.

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup.

Italian Style Meatballs and Spaghetti

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

Sesame Crusted Tofu Over Stir Fry Soba Noodles

This is a healthy recipe that packs a lot of flavor and texture. Using the water that the pasta cooked in is a technique used by many Italian chefs Cabbage with Pomegranate Seeds and Pecans

This salad looks and tastes great. The green cabbage and the ruby colored pomegranates contrast really well together.

Basil Pea Risotto

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 and patience
and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.

Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

The following recipes are great to have on hand for those days when you do not have the time or patience to spend hours in the kitchen preparing dinner.  Some recipes take minutes to prepare but require you to be at home while the food is cooking; making you feel like a slave to the kitchen.  The following recipes are quick to put together and dinner will be on the table in no time yet taste like you’ve spent hours in the kitchen.

Spaghetti Bolognese

Many chefs claim that it takes hours to make a Bolognese. Try this quick version and you may change your mind.

Schnitzel with Apricot Sauce, Broccoli & Rice

Soy sauce is the secret weapon in this recipe. It makes the chicken very moist and tender. In addition, the apricot dipping sauce compliments all aspects of this dish.

Pecan Crusted Honey Mustard Salmon with Couscous and Baby Arugula

The green scallions, brown pecans and pink salmon make for a nice presentation. Most importantly, the taste of this dish is incredible; the crunch of the nuts and panko and the tanginess of the honey mustard sauce make a great dish.

Macaroni and Cheese with Bruschetta Salad

Interestingly enough, this quick method of making macaroni and cheese yields a creamier and cheesier result than baking the mac and cheese for a long time as many recipes recommend. The bruschetta salad is a bright and healthy compliment to this creamy delicious macaroni and cheese.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

Cauliflower is in season right now and we want to help you get more of it. Here are our tips on choosing, cooking and getting the most of this versatile vegetable.

How to select cauliflower: Select cauliflower that is firm and tightly packed and make sure that the heads are purely white with no brown spots.

How to prepare cauliflower: Steam, roast, sauté, or eat raw. Make sure not to overcook as many nutrients are lost in the cooking process.

Although white cauliflower is the most common and readily available, there are actually 4 types of cauliflower

White
The most common form of cauliflower available, white cauliflower is crisp and light and becomes sweeter and tastier when roasted or marinated.
Purple
Purple cauliflower has anthocyanins, similar to red cabbage and red wine. When marinated in a vinegar based solution, the cauliflower tastes
incredible and turns the dressing into a beautiful purplish color.
Orange
Orange cauliflower has 25 times the amount of Vitamin A as the other cauliflower varieties and tastes almost exactly like the white cauliflower variety.
Green
Green cauliflower is a cross between white cauliflower and broccoli and is also known as broccoflower. A variety of green cauliflower known as Romanesco is a spikier, cooler looking version of green cauliflower.

Nutritional benefits: Cauliflower is low in calories, full of Vitamin C (a natural antioxidant) and dietary fibers and contain phytochemicals
which may aid in blocking cancer growth.

Whenever there is an abundance of fresh produce, it is always a good time to try pickling.

Pickled Cauliflower Salad

Sunchokes, also known as Jerusalem artichoke, sunroot and earth apple are native to North America and were actually cultivated by the Native Americans years before the discovery of America. Sunchokes come from the sunflower family and were therefore called sunroot by Native Americans. There are many theories as to why they are called Jerusalem artichokes as they are not from Jerusalem and do not look like artichoke. One theory stipulates that sunchokes became a staple item in the diets of the early European settlers in America a.k.a. the ‘new Jerusalem’ thus naming the vegetable Jerusalem artichoke. They are long, round like a tube and taste like a sweeter, crunchier version of a potato. Like a potato, they are great baked, roasted and in soups and stews. Unlike a potato, sunchokes can be eaten in its raw state, and are
great additions to salads and stir fries.

Try them in this tasty salad.

Roasted Red Pepper and Jerusalem Artichoke Salad

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now

Make-your-own-salad bars have sprouted up almost everywhere and introduced the idea that almost anything goes when creating a salad. Vibrant fresh produce doesn’t always come to mind during the winter months. However, surprisingly enough there are amazing seasonal winter produce that can be combined to create crisp, fresh, crowd-pleasing salads.

Roasted Red Peppers & Sunchoke Salad

Sunchokes add a crisp component to this savory winter salad. The contrast in color and texture also makes for a great presentation.

Curly Endive Caesar Salad

Capers add a distinct and savory flavor to this salad. Capers are sun dried and brined buds of a flower mainly found in the Mediterranean. They are briny and salty, similar to an olive and come in a variety of sizes. If desired, lessen the saltiness by running the capers under cold water. Capers are available in most supermarkets and grocery stores in glass jars and cans.

Endive Citrus Salad with a Mojito Dressing

The bitterness of the endive, the sweetness of the citruses, and the tang of the lime and mint, bursts onto the palate, giving the dish a refreshing delicious flavor. Mojito, a well known cocktail which utilizes rum, mint and lime, is the inspiration for the dressing in this striking salad.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

What can be better than a cup of hot cocoa on a cold winter’s day?
A mug of hot chocolate—and make that the haute kind.

Not to be confused with cocoa powder mixed with milk, real hot chocolate is made by melting solid bars of chocolate, preferably a dark variety containing a high percentage of cacao, with cream and milk.

To make your own haute chocolate creations, melt white, milk, or dark squares (look for high percentages of cacao in the dark). Add hot water, warm milk or cream, followed by a good sprinkling of your favorite flavorings such as liqueurs, citrus zest, marshmallows, chopped candy,
spices, or extracts.

Take your cue from cuisines around the globe. Many cultures have distinct versions of this haute drink. Europeans favor a thick beverage of melted chocolate, unadorned except for whipped cream or mascarpone cheese. South American hot chocolate, made by combining melted
chocolate and water, is thinner and combined with spicy flavors such as cinnamon and chilies.

Chocolate pairs with practically anything, so make sure to take stock of your pantry as you jazz up your drink.

Hosting a party on a cold night?
Feature a make-your-own-“haute”-chocolate bar. Serve hot chocolate alongside bowls of different toppings. This is an especially perfect treat for a melava malkah (Saturday night meal).  Try these three amazing hot chocolate recipes.

Citrus Hot Chocolate

Spicy Hot Chocolate

Peanut Butter Hot Chocolate