May 16^th 2011By Jamie Geller

May 16^th 2011By Eating Well

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

August 27^th 2010By joyofkosher

Using three different type of beans, check out this minestrone soup recipe that you will love.

August 31^st 2011By Jamie Geller

July 26^th 2011By joyofkosher

Add a taste of paradise to your everyday salad.

September 12^th 2011By Jamie Geller

March 7^th 2011By admin

July 26^th 2011By joyofkosher

So good, your children might not even notice the “green stuff”

July 10^th 2011By Ahuva Staum

This versatile quinoa pilaf is easy and delicious. i originally conceived this recipe when i was craving quinoa with spinach and tofu, but i have since made it without the tofu or substitute tofu with other light proteins, my favorites have been Sous-vide salmon and lightly grilled chicken breast. This pilaf is good hot or cold.

July 6^th 2011By Jamie Geller

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

November 30^th 2011By Alessandra Rovati

February 21^st 2012By Eating Well

Refined flavors don't have to be difficult to make. Just see what this recipe does with store-bought frozen spinach and ravioli.

June 27^th 2011By Jamie Geller

Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.

August 21^st 2012By joyofkosher