July 20^th 2011By Jamie Geller

The Best Summer Salad Recipes!

July 20^th 2011By Jamie Geller

April 27^th 2010By joyofkosher

Recipe courtesy of Bryan Cwik, Executive Chef. A delicious and refreshing salmon recipe paired with beautiful Idaho potatoes.

June 27^th 2011By Chavi Sperber

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Perfect for Pesach, quinoa is protein rich, has a fluffy, creamy, slightly crunchy texture, and a somewhat nutty flavor when cooked. Quinoa is available at your local health food store. Ask your Rav if you need to check through the quinoa before Pesach, to make sure that no grains have accidentally been mixed in with the quinoa kernels. I was told to check through it once before putting it away for Pesach use.

July 6^th 2011By Jamie Geller

For an even quicker take on the guac—mash avocado and season to taste with salt and a squeeze of lemon. Instead of poaching the eggs, try over easy, sunny side up, or scrambled.

July 25^th 2011By Jamie Geller

February 20^th 2013By Jamie Geller

I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.

July 10^th 2011By Hannah Kaminsky

I like colorful food as much as the next person, but far too many pistachio ice creams out there take on an enticing shade of green through chemical means, leading to a terribly disappointing taste and a belly full of chemicals. A good version of this classic flavor doesn’t necessarily need to be an emerald or forest green to be delicious, but you can still achieve such a luscious hue simply by using the nuts themselves, plus a healthy dose of vibrant green avocado for creaminess. After you taste how incredibly flavorful this easy nutty treat can be, you will find it close to impossible to justify the purchase of those fakers again.

March 18^th 2013By Shifra Klein

Guacamole is a classic Mexican dip that highlights the creaminess and great taste of the avocado; a perfect starter or snack.

May 18^th 2010By joyofkosher

March 7^th 2011By Jamie Geller

If not serving immediately, try this trick for slowing the natural browning process: bury 1 or 2 avocado pits in the guacamole and refrigerate, covered with plastic wrap. My friend Anita told me it psyches out the little avocados--they think they're still in their skins! Whatever the scientific reason, it works. Another great tip is to omit the lemon from the recipe and instead cover your finished guac with a lemon juice soaked paper towel, tightly making sure there are no air pockets, refrigerate and just before serving, remove the paper towel and give it a good stir.

March 7^th 2011By Eating Well

Blackened salmon is great in a sandwich with a spread of mashed avocado and low-fat mayonnaise plus peppery arugula leaves, cool tomato slices and zesty red onion. We grill our Cajun-style salmon so there is no need for any added cooking oil. Catfish makes an excellent stand-in for the salmon but you'll want to use a grill basket if you have one to keep the fish from breaking apart.

June 27^th 2011By Zippy Siedenfeld

Avocados offer a refreshing twist for the palate and compliment the egg and cheese dishes—breakfast time or anytime.

September 7^th 2011By Victoria Dwek

My family prefers their pasta very creamy—either fettucini alfredo or penne a la vodka shows up on the menu almost every week. But what do I do when we want creamy without the heavy cream? This healthy, refreshing alternative will surprise you.

June 14^th 2011By Jamie Geller

This Avocado and Seared Tuna Steak Salad rivals any restaurant version.