November 25^th 2011By Pam Reiss

This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!

April 26^th 2011By Jamie Geller

July 6^th 2011By Jamie Geller

Spinach and feta wrapped in buttered phyllo dough—need I say more?

January 16^th 2012By Jamie Geller

July 6^th 2011By Jamie Geller

I’m not sure why this flavorful fish is not one of our everyday picks. It’s not too salty, or “too fishy” and has a moist, flaky texture with a tender, slightly sweet, mild flavor.

June 27^th 2011By Chavi Sperber

A perfectly light, but filling salad, to compliment any dairy meal.