Sauteed Sugar Snap Peas

sugar snap peas

May 8th 2014By Tamar Genger MA, RD

I love sugar snap peas, they have a nice sweetness and a great texture of full peas inside and edible skin. I usually eat them raw or maybe just saute with a little garlic and oil. I dressed it up a bit more with this recipe by adding some soy sauce and sriracha and a sesame garnish. Easy and delish.


Sauteed Garlicky Kale

Garlicky Kale

September 12th 2013By Tamar Genger MA, RD

Kale is filled with vitamins and minerals and fiber and is the ultimate super food. My kids happen to love it so it has become our go to vegetable of choice. Simply sauteed like this is the easiest way to go.


Roasted Zucchini and Asparagus

asparagus and zucchini side dish

March 7th 2013By Naomi Nachman


Escarole Casserole with Walnuts


October 9th 2013By Tamar Genger MA, RD

I am not really an escarole fan. I love greens like kale and I have come to love chard, but for some reason escarole has evaded me. So when my husband bought two big heads of it on sale I had to get creative. I knew that just sauteeing with garlic and oil would not work for me. I am hoping to try a nice soup, maybe something with white beans, but last night I didn't have the time or ingredients for that, so I made this dish that was a surprisingly big hit. Perfect to make ahead, reheat and serve too, so that is an added bonus. You can also add white beans to this dish if desired.


Caramelized Turnips with Crispy Brussels

Caramelized Turnips and Brussels Sprouts

February 14th 2014By Shifra Klein

Turnips are one of my favorite vegetables, and they are very popular during the winter months. I believe that caramelizing them with light brown sugar is the best way to bring out their sweetness. Roasting the Brussels sprouts is the best way to keep them al dente. Finally, roasting the chestnuts with a high quality olive oil provides the depth of flavor that bacon would provide, and the dish remains kosher!


Brussels Sprouts with Beef Bacon

Brussels Sprouts with Beef Bacon

February 25th 2014By Jamie Geller

A traditional way to enjoy Brussels sprouts is made possible to the kosher cook with the release of the hottest new product, Jack’s Gourmet Kosher Facon, winner of the Kosherfest 2012 Best New Product Award.


Beet Salad with Scallions and Dill

Beet Salad with Scallions and Dill

October 3rd 2011By Ronnie Fein


Asparagus with Fresh Grape Relish


March 29th 2010By Joy of Kosher

Make this fruity relish and serve over any green vegetable.