The famous steakhouse in LA Shiloh’s, serves an Olive Tapenade with their warm, crusty baguette as soon as you sit down for a meal. This combination almost definitely means you’re mostly full by the time you get the menu. I’ve slightly adapted the recipe from a tradition tapenade to create a pesto fusion. It’s the perfect condiment for any sandwich; especially this grilled chicken panini sandwich.

I like to keep my paninis simple, as they’re more like a convenience food when I prepare them at home. It’s a great way to repurpose leftover chicken into a new meal. Or, you can make your own from scratch using an interesting mix of spices, with paprika and cumin being my favorite. Don’t feel limited, grilled chicken is like a blank canvas, use whatever you’d like to infuse flavor to it.

Assembling the panini is a breeze. Simply add everything together and grill in a panini press or a regular pan that has grill marks. Enjoy it with a side of salad and potatoes, and you’ll have a warm meal ready in minutes. You can also let your kids assemble their own paninis and sneak some sliced red bell peppers and celery into their sandwich. A fun way to have a family dinner.

Enjoy my recipe for a Chicken and Olive Panini.

I usually spend Succot in Seattle with my family and the weather is always really cold! I know I should be talking about how much I love spending time with everyone when I return to my hometown (and I really do), but all I can think about is putting on layers and layers of clothes to eat in the succah every night. We put on our heavy coats, enter the succah and hope the soup will warm us very quickly.

As a kid, my Succot memories in chilly Seattle always existed around my Savtah’s incredible cooking and her recipes are still in full-swing today. For years, I’ve been making her cous cous, tongue, meringues, ice cream and more! But until this year, I never tackled two of my favorite recipes that my Savtah made every Succot: Cabbage Borscht and Oxtail Soup. Making these recipes in my own home has brought back so many sweet memories I know you will love these hearty stews as much as I always have.

Meat Cabbage Borscht

When most people hear the word “borscht,” they might run the other way but this cabbage borscht is like nothing you’ve ever tasted! Meat falling off the bone, brown sugar for added sweetness and cabbage cooked for hours in a rich tomato broth. I’ve never seen anyone turn away my Savtah’s cabbage borscht. In fact, most people even go back for seconds! I know I always do.

Oxtail Soup

If you aren’t already warmed up by the satisfying cabbage borscht, this oxtail soup will do the trick! This kitchen-sink soup literally has everything but the kitchen sink in it. Just throw all of your ingredients in to the pressure cooker and boil for 25 minutes. It doesn’t really get any easier than that, does it?!? You can use split peas, barley, potatoes, onions, carrots, celery, pasta, and so much more. Use as many or as few ingredients as you want and this soup will be delicious no matter what…just don’t forget the oxtail!

Note: If you don’t have a pressure cooker, you can use a regular large pot for these stews. You’ll just need a lot more cooking time on the stove.

For many of us, Concord grapes are associated with either peanut butter and jelly sandwiches or Kiddush wine. I never really thought about eating the inky-colored, fragrant fresh table grapes until they started appearing in markets over the last few years.

Concord grapes are a dark blue/purple slip-skin (the skin separates easily from the fruit) variety of grape that is highly aromatic—yet largely ignored by consumers who prefer the seedless varieties.

Due to their high pectin levels, the grapes are often used to make pies, jellies, juices, and wine. The early Jews who settled in the Northeast used the abundant, native North American and local grape to make a sweet and palatable Kiddush wine. (Fermented Concord grapes are described as “foxy” or musky in flavor when used to produce dry wine.)

Fresh Concord grapes are aromatic, brightly-flavored, addicting, and loaded with antioxidants and flavonoids. They have the same health
benefits as drinking red wine, but without the alcohol. These intoxicatingly delicious grapes are only in season for a short time each fall, so scoop them up while you can.

Concord Grape Glaze

The smell of fresh Concord grapes is as intoxicating as an orchard of fragrant blossoms. The flavor of Concord grapes is crisp and clean with a balanced sweetness. Fresh Concord grapes are a world apart from their canned, jellied, and jarred counterparts. The processed grapes are cloyingly sweet with none of the brightness of the fresh ones. This Concord Grape Glaze is an aigre doux (sweet and sour) sauce with aromatic attitude. Sweet, sour, and so fragrant, it is sure to become a family favorite. The sauce nicely complements the flavor of turkey and is amazing on duck and chicken. It can be made up to 2 days before serving.  Learn how to Spatchcock a Chicken for easy quick cooking.

Concord Grape and Pear Galette

My husband is also a chef and specializes in gorgeous French pastries. But, when we entertain at home, and we entertain often, we prefer simple, big flavored, non-fussy desserts. This galette is a great make-ahead dessert that allows the cook to enjoy time with friends and family.

Concord Grape Fizz

Refreshing and as delicious as it is beautiful, Concord Grape Fizz is perfect for kids and adults.

Concord Grape Sorbet

Try my Concord Grape Sorbet in the Grape Fizz or on top of the galette.  Enjoy the Season!

Love biting into a ripe, juicy peach at the height of summer?

These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits.  Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor, Southern Peach Streusel Bars.   Packed with fruit and nuts, ths is a better-for-you bar!  For something more decadent…

Try these Caramel Peach Pie Bites.  There are quite a few steps, but the effort is worth it and it is completely vegan.

Here are some more ways to use fresh peaches while at their peak (non dairy, but not vegan).

Blueberry Peach Crumble Cake

Grilled Angel Food Cake and Peaches

Chunky Peach Popsicles

Evelyn Rubin’s Sweet Peach Bundt Cake

Summer

Sweet juicy fruits.
Crisp seasonal vegetables.
Ice cold lemonade.
A sizzling grill.
And of course, French fries.

Here are two ways to make them; salty and perfectly fried, or remade into delicious healthful vegetable fries. Don’t forget to dip them into some sodium free gourmet mustard dipping sauce!

Crispy French Fries

Frying French fries. Sounds simple enough, doesn’t it? But creating fries that are both crispy and tender is an art, and requires technique. Try these and you’ll understand.

Vegetables Fries

These fries are a huge hit at our table, with adults and children alike. Kids love “colorful French fries.” Serve as a side dish, or as a tasty snack. They will disappear in no time!

Serve these in “frites cones” held in a wire stand like in the main image.  A feats for the eyes.

Sweet and Spicy Gourmet Mustard Dipping Sauce

This recipe is sodium free, fat free, and delicious. To make this faintly sweet and spicy mustard sauce calorie-free and sugar-free, replace the brown sugar with 1 tablespoon Splenda brown sugar. If you’re short on time and cannot make this gourmet mustard sauce in advance, sprinkle the fries with just a touch of vinegar, and then toss to combine. The vinegar will heighten the flavors of the fries. It’s my favorite way to serve them!

Originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.

Chef Jeff is the well known proprietor of the Kosher restaurant Abigael’s in New York City.  He really knows his food. After touring through the Farmer’s Market with Cheff Jeff Nathan of Abigael’s we get to cook and eat his fabulous foods.

Jeff Nathan's Asian Chicken Stir Fry

Pan Roasted Salmon with Summer Vegetables

Jeff Nathan's String Bean and Tofu salad with Soy-Wasabi Vinaigrette

Pepper Crusted Tuna

Berries with Honey Ginger Zabaglione

Growing up as a vegetarian, there were two things I could expect to eat at school and community barbecues: Hamburger buns and potato chips.

Yeah, there didn’t tend to be too many veggie alternatives for people like me. Now don’t get me wrong, I really like potato chips. It’s just that something was always missing. Something like…my entire meal.

It would have pretty amazing to have these veggie sliders instead. You don’t have to be a vegetarian to like them, either. You just have to like fresh ingredients brought together in a deliciously flavorful way.

Think roasted sweet potatoes, chopped scallions, and fresh mushrooms sauteed with garlic. I’m in. You?

Here’s how to get them going:

Start with a sweet potato. A big one. Dice ‘im up. You want small pieces so they don’t overtake the little burgers.

While they’re roasting, saute the garlic and mushrooms, then add scallions and sweet potatoes to the skillet and sprinkle soy sauce over everything.

The rest is quick. Mash up some chickpeas and mix that with the vegetables from the skillet, along with some tomato paste, eggs, and breadcrumbs.

Then you pack the stuff into patties and fry them up in just enough oil to get them sizzling and browned. Not more than 2-ish tablespoons, probably.

Let them drain on paper towels and then stick them into those cute little slider buns that everyone loves (I used Hindy’s recipe). Add some tomato or cucumber or lettuce or onion or avocado…

And by all means, don’t forget the chips.

For the full recipe click here – The Ultimate Veggie Sliders.

***Giveaway – We are kicking off Summer with 10 Days of Giveaways.***

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To enter, sign up for our weekly newsletter and leave a comment on this article telling us how you would top this veggie burger?

Contest ends July 9th  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

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Here is how to easily whip up a batch of all-natural fruit sorbet.  You can use frozen fruit from the supermarket or make your own.

Peel and cut up fruit such as pears, nectarines, peaches, cantaloupe, mangos, bananas, and strawberries. Place them in a single layer on a cookie tray lined with plastic wrap and freeze. Once frozen, transfer to a Ziploc bag and keep frozen until ready to use.

To make the sorbet, chop a few cups of frozen fruit into small pieces. If you can, add half a frozen banana to the mixture, it will add a creamy texture to the finished product.  Place the chopped frozen fruit in a blender, or a food processor fitted with the metal blade. Add a tablespoon or two of water or juice (less is best), a little bit of sweetener such as sugar, honey, agave nectar, or simple syrup. Pulse for a minute or two, until the fruit breaks down, adding a little more liquid if necessary to keep the machine running. Keep pulsing or mixing the fruit on a low setting until it has transformed into a silky smooth frozen consistency you can serve with an ice cream scooper.

To make instant frozen yogurt, use the same method, substituting a few tablespoons of yogurt for the liquid.

Tips for Success
Don’t add too much liquid. You want just enough to get the mixture moving, adding a teaspoon or two at intervals in the beginning of the process.

Overworking the frozen ingredients will create heat, resulting in a smoothie instead of ice cream. To ensure a thick consistency, err on the side of lumps. If the majority of the sorbet or ice cream is finished, it’s better to pick out a few lumps, than to overprocess the rest.

What is your favorite flavor sorbet? Let us know if you try this method for an instant treat.

Originally printed in the Joy of Kosher with Jamie Geller Magazine May/June 2011 issue.

Every summer the best of American capitalism is reborn when our children set up shop to sell lemonade. These youthful entrepreneurs seem to catch on to the spirit of things by the ripe old age somewhere not quite ready for their Bar/Bat Mitzvah. It bodes well for their future, and ours too.

My own daughter Gillian was 11 years old when she and her friend Dana established their lemonade stand for the July 4th holiday one year. They wanted the best possible stuff, so they made real, from scratch lemonade rather than an instant drink made from packaged crystals.

They used my recipe. My old standby lemonade recipe, once written on paper tattered and lemon juice spotted, but now happily safe in a file on my computer.

At first, sales weren’t so good. They placed their stand in our driveway. Unfortunately, our driveway was down a hill, way off the road. The only cars that passed by belonged to our three neighbors. And after all, how much lemonade can three neighbors (plus two parents and a sister) drink?

So I said it would be okay for them to go to the end of the road. I had to keep an eye out for them there, but it was worth it of course. Not only did they sell lemonade to actual customers, not just the people you know who want to be supportive, but they felt encouraged and successful. It was a happy day all around.

They tried it a few more times and must have learned a thing or two. Today, both are successful businesswomen. Dana Rywelski owns Doodle Doo’s, a haircutting salon for children (in New York and Florida). Gillian has launched Lalalunchbox, an App designed for parents and children to pick lunch items to pack for school.

But business considerations aside, who — child or grownup — doesn’t love a glass of good lemonade? For kids it’s a sweet treat, a break from milk or juice. For us, cold, sweet-sour lemonade is at once quenching and refreshing and also stirs memories of days gone by, in lazy summers, when we were kids.

It has to be good lemonade to be all that though.

Old Fashioned Lemonade

That’s really easy to do, fortunately. You can make a quick version by pouring some fresh-squeezed lemon juice into a glass, stirring in sugar to taste, then adding water and ice cubes.

The better way is to cook lemon-sugar syrup, keep it in reserve in the fridge and mix some syrup with water to make “instant” lemonade when you need it.

In our family, we love lemonade simple: lemon syrup with water. But you can tinker with such a straightforward recipe, and I have done that many times over the years. I’ve made this recipe using honey, agave and maple syrup instead of sugar. I’ve substituted seltzer, black and green tea and fruit juice for at least some of the water I use to dilute the drink. And a couple of times I mixed the syrup with buttermilk – which makes a vibrant, tangy, refreshing beverage that is perfect for a scorching day. I’ve jazzed up the syrup by infusing the cooking liquid with a chunk of fresh ginger. And spiced the drink with a shake or two of cinnamon or freshly grated nutmeg. When the kids come I might add a touch of pink using a teaspoon or two of maraschino cherry juice. For after hours, for the adults, well, spiked lemonade is a big winner – just add tequila, white sparkling wine or a nice red Burgundy.

Lemonade Cupcakes with Lemonade Frosting

Get in the spirit this summer! Make your own lemonade stand in the fridge. These recipes are here to help. And by the way, lemonade syrup can go a long, long way beyond beverage. I also use it as a base for moist, tangy cupcakes and creamy lemon-flavored frosting.

For those who like a slushy, frozen beverage-as-dessert, there’s frozen lemonade, sort of like sorbet. After you cool and strain the lemon  syrup mixture, place the liquid in an ice cream maker and freeze it choice for a hot summer day.

Old Fashioned Lemonade

Lemonade Cupcakes with Lemonade Frosting

When I think ”pasta’ somehow I picture a lovely macaroni cheese, or Fetuccine Alfredo, always a creamy, cheesey, dairy dish.  Well, this flavoursome, non-dairy creamy pasta has all the taste with the added bonus of being able to serve it as a main meal or a side dish to meat.

Non Dairy Creamy Pasta

Being in America visiting family over thanksgiving one year was a new experience.   This was like no other holiday!  As we don’t celebrate Thanksgiving in South African, I like to serve this dish at Shavuot.  Traditionally, as we so often see on the American sitcoms, the turkey takes center stage with its supporting stars, the pumpkin and pecan pies.  However, this performance of Thanksgiving had all the stars, but in different roles!  It was Turkey and Pumpkin Pasta with Pecans as the chorus!

Santorini Salad

My friend Pam went to Greece with three of her childhood friends.  They had made a pact that no matter where they were living, the year that they all turned 40, they would meet in Greece, so it was in Santorini that they swam in the sea, drank in the Jacuzzi and ate salad for sustenance!  It was the salad I was interested in, so we got to work, substituted here and there, couldn’t quite get the mood back for Pam, but we finally got the taste with this Santorini Salad with tofu in place of feta cheese and some toasted couscous, it is the perfect salad that can be eaten as a meal.

There are so many creative ways to doctor up the regular old burgers and hot dogs.  We love toppings, anything from flavorful sauces to crispy onions are favorites around here.  Keep the burgers or hot dogs simple and then make it extra special with one of these fun toppings.

Sharon Lurie’s Famouse Burger Sauce will make your guests think they are dining at a steakhouse.

Jamie kicks it up with Spicy Fried Onions, a favorite topping for just about everything.

Quick Pickles top a burger like nothing else, sure you can use store bought, but when they are these quick why would you.

Take your guest to the Caribbean for a beach vacation or just serve these Caribbean Burgers with Mango Salsa to top your burger.

If you are vegetarian you don’t have miss out on all the fun make these Portabella Burgers with Pear Walnut Mayonnaise.

Or if you are staying away from beef try this Apple Turkey Burgers with Cranberry Apple Salsa

More of a hot dog person? Hot Dogs can be elevated to the main event with either this Poppyseed Slaw or Peppers and Onion Saute.

What toppings do you like to put on your burgers and dogs?

Pasta is delicious and comforting food any time of year.  In the winter we go hearty with pumpkin and heavy cream sauces, but in the Summer we like to lighten it up with fresh tomatoes and basil, extra veggies and pesto.   Chavi Sperber shares her recipes for Linguine Grilled Summer Vegetable Salad and an all vegetable Zucchini Spaghetti Pasta Salad in our Summer issue of JoyofKosher.  We have so many more ideas here online.

Zucchini Pasta with Mushrooms and Oven Dried Tomatoes

Salmon and Pea Rotini

Cool Soba with Citrus Chicken and Spinach

Orecchiette Pesto Pasta

Sun Dried Tomatoes and Walnuts Tossed with Penne

Angel Wings Pasta Salad

Beef Sukiyaki with Noodles

Beef Sukiyaki with Noodles

Avocado Cream Pasta

Eggplant Pomodoro Pasta

Summer Squash Bow Tie Pasta

When Spring has finally sprung, and the farmers’ markets are bursting with the season’s new bounty, there is no better time to refresh our salad making skills.  It’s time to get creative and gear up for the fresh flavors that we would love to grace our tables!   Salad-making may involve little to no actual cooking, but there is quite a bit involved to making a good salad great. Read on for hints and tips toward creating memorable salads your family and guests will love!

• Keep your greens crisp and dry!  After thoroughly soaking, washing and checking your greens, use a salad spinner or toweling to dry them.

• Once properly dried, greens can be wrapped in paper toweling and stored in a plastic storage bag for up to a week in the refrigerator.

• Get to know your greens!  Explore new varieties and get creative – feel free to mix and match contrasting textures, flavors and colors.  (green leaf, red leaf, spinach, arugula, endive, radicchio…the list goes on!)

• For an extra dash of flavor, throw some fresh chopped herbs into the greens mix.

• Greens go limp and the edges darken if cut with a knife; instead of cutting, tear them into bite-size pieces with your fingers.  Alternatively, use a serrated plastic salad knife.

• Pour dressing over greens just before serving, using only enough to lightly coast the leaves; then toss.  If dressed too early, the greens will become limp and soggy.

• Salad components can often be prepared in advance, but do wait to assemble and dress until immediately prior to serving time (unless marinating time is required).  Always store prepared components separately to prevent spoilage and mushy textures from developing.

• FRESH is BEST! The freshest ingredients make the BEST salads.  Use freshly squeezed juices in your dressings, seasonal and ripe vegetables/fruits in your salads (i.e. strawberries are luscious in a spring/summer salads; apples, pears, and winter squash are perfect for a warming fall/winter salads).

• Contrast is beautiful!  What distinguishes a good salad from a great salad is the beauty of contrasting colors, flavors (ex. bitter greens vs. sweet fruits, sweet fruits vs. salty cheeses, etc.), and textures (ex. crunchy nuts vs. soft roasted beets).   Mix it up and get creative!

Check out these fun recipes to kick off your spring entertaining season – healthful and delicious!

Roasted Beet and Orange Salad

Baby Spinach Salad with Balsamic Strawberries and Avocado

Spring produce season doesn’t really kick off for me until I see the sprightly-green shelling peas at the farmer’s market. Piled high and begging to be plucked from their pods and nibbled, I love that table, groaning with possibilities. Ah, sweet, sweet English peas.

While peapods are botanically a fruit since they carry seeds (peas) from the ovary of the flower, they are regarded as a vegetable in culinary uses. Peas are a cool weather crop with planting taking place in winter or early spring and harvest soon after. In ancient times, peas were grown for their dried seeds. In modern times; peas are served fresh and can also be found frozen and canned. In the 17 and 18^th centuries, eating peas was very fashionable and when the English developed new cultivars of peas and the pea trend came to North America, they became known as English peas.  Thomas Jefferson had more than 30 varieties of peas growing on his estate. When canning and freezing became popular, peas were eaten year round and not just in the spring.

Pea Crostini

Similar to shelling peas or English peas are a variety of sweet peas or flat peas that are not shelled and the entire pod is eaten. Those are sugar snap and snow peas.

Peas play an important role in cuisines around the world as they are high in fiber, protein, minerals, vitamins and lutein.

English Peas are easily found at Farmer’s markets in late spring and early summer. They are also found in many specialty produce markets. Store your English peas in the refrigerator for a day or two. If you need to freeze them, shell the peas, blanch and shock them and freeze for up to 6 months.

Pasta with Morel Mushrooms and English Peas

Peas with Escarole and Mint

Peas with Ricotta and Mint Crostini

 Chilled Pea Soup

I am so happy to make an appearance here at JoyofKosher.com. I am so honored to be asked by the loyal and friendly staff of Joy of Kosher to develop a recipe for Shavuot, along with my photographs.  Thank you from the bottom of my heart for this wonderful opportunity to connect with your readers!

As Jonathan and I were heading up to Massachusetts last month for Passover, I asked him what was his favorite ice cream? He responded ‘not ice cream, but frozen yogurt is my favorite’, which completely took me by surprise.  When I thought about it a tad longer it all made complete sense.  During his undergraduate days at Tel Aviv University, his barren refrigerator would always be graced by a couple of family size containers of a strawberry yogurt drink, called Prili (fruit-for-me). He would have one family size Prili for breakfast every day. He would shake it first before removing the aluminum top. When I saw early strawberries popping up here and there at the farmers markets recently, I couldn’t resist getting a couple of pints to make a Frozen Strawberry Yogurt dessert to celebrate Shavuot, inspired by Jonathan’s love for Prili.

Click here to get the recipe for Frozen Strawberry Yogurt.

A little more about Shulie:

Shulie Madnick is an Israeli born and raised sabra. Both her parents were born and raised in Bombay, India. They emigrated from India to Israel in 1960, met and married there. Shulie is the eldest of six kids.  She met her husband Jonathan, who was born and raised in MA as she concluded her IDF service, as Jonathan was finishing his undergraduate degree at Tel Aviv University at the time. They moved to the US for Jonathan’s graduate studies and now call the DC area home for over two decades. They are proud parents to one son, Sagie, who is a sophomore in college, studying natural resources.