Recipes

Arugula Salad with Cider Honey Vinaigrette {Recipe}

When my husband sees a salad section on a menu he usually dismisses it without even looking and goes on to read the more interesting sounding appetizers and entrees. So when he comes home from work to find that we’re having salad as part of the meal he’s usually not very excited. That’s not to say he doesn’t like salad, but like many people he feels there is a health halo surrounding salad and it brings visions of a boring, uninventive mixture of greens with some cut up vegetable… read more »

Menu Plan Monday: Week of April 1, 2013

Hello April!  It finally looks like Spring around here – hopefully that’s not an April Fools joke! Hope everyone had a nice Spring Break, Passover, and/or Easter holiday. We’re down to the last two days of Passover at our house and it’s been a nice holiday so far. I can’t say I’ve really missed any of the foods you’re not allowed to eat on Passover, what with so many recipes that are Passover-friendly. But I know that my husband will be happy when I serve up… read more »

Passover-Friendly Recipes

Updated April 6, 2015 As promised, here are some of my recipes that can be made all year round, but are also acceptable on Passover. Some have minor modifications that take into account those foods you cannot eat on Passover. Roasted Chicken with Fennel, Carrots, and Dried Plums Roasted Chicken with Artichokes, Peppers, and Sun-Dried Tomatoes Chicken Mexicano with Nectarine Salsa – use matzo meal in place of corn chips Moroccan-Spiced Lamb Burgers Bunless Salmon Burgers – us… read more »

Passover and Menu Plan Monday (March 25-March 31)

Tonight starts the Jewish holiday of Passover, a holiday that celebrates Jewish freedom. Just like most other Jewish holidays (except Yom Kippur and a few other fast days), the week-long holiday is filled with food. But it’s not your typical kugels and challah that we’ll be eating all week. Passover comes with many food restrictions, including all leavened products containing wheat, barley, oats, rye, or spelt – collectively called chametz. The mainstay of Passov… read more »

Recipe ReDux: Mexican Frittata

March (usually) means all things green: sprouts of green popping up from the ground, window boxes of beautiful and fragrant herbs, and the beginnings of fresh green grass filling lawns. Unfortunately, it’s still quite cold in New York – snow is even in the forecast for this weekend – so we haven’t seen the signs of spring just yet. But that didn’t stop me from taking part in this month’s Recipe ReDux. The challenge was to use any fresh green herb in a nontraditio… read more »