By Sarah Reed

Prep Time 30 minutes
Cooking Time 20 minutes
Calories 195 kcal

A fresh and delicious summer dessert that everyone will love! You can customize this with your favorite fruit and even change up the compote if you’d like. This recipe makes two fruit pizzas which can both be made at once, or you can make the second one later! (more…)

By Pamela Salzman

Ingredients

• 2 pints fresh strawberries hulled and diced
• 2-3 Tablespoons dry sweetener of choice coconut sugar, maple sugar, brown sugar
• 3 large slices of crusty peasant bread about ½-inch thick (I used a half whole wheat/half white round bread from Whole Foods)
• unrefined cold-pressed, extra-virgin olive oil or melted coconut oil for brushing on the bread
• ¾ cup whole milk or almond milk ricotta cheese mascarpone also works
• 2 teaspoons raw honey or pure maple syrup
• Maldon salt flaky sea salt
• Optional: shaved dark chocolate and/or thin pieces of dark chocolate for melting on top of the toast

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By Sarah Reed

Servings: 4
Prep Time: 30 minutes
Calories: 50 kcal

Mini peppers make a great snack or addition to any veggie board! I love these as an after-school snack idea for the kids because they are quick and easy to put together. Use your favorite dip to fill these. Whipped cream cheese and different types of seasoning are my go-to since they’re ingredients that I usually have on hand.

Ingredients (more…)

By: Joan Nathan

The menorah is the most meaningful symbol of Hanukkah. Artistic Jews throughout the world have created their own versions. I liked to take our children to local Jewish gift shops, synagogues, and museums to see the different renditions. We spent one Hanukkah in Jerusalem delighting in menorahs in windows.

For each of the eight nights of Hanukkah, an additional candle is inserted, from right to left, and lit by the shammas, or helper candle, from left to right, until the eight-candle menorah is aglow. We place our menorahs on a flameproof tray in our front window. If your children do not want to make their own menorah out of clay, let them make the following edible one. (more…)

By: Pamela Salzman

Ingredients

• 2 Delicata squash washed well and cut into rings*
• 2 Tablespoons unrefined coconut oil melted
• sea salt
• freshly ground black pepper to taste
• Relish: this makes a lot
• 2 Tablespoons unrefined cold-pressed olive oil
• 2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
• ½ teaspoon sea salt
• 1 cup pomegranate seeds
• ½ cup pistachio nuts toasted
• ¼ cup dried currants
• 2 small shallots chopped
• 3 Tablespoons fresh mint chopped

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By: Nina Safar 

Ingredients:

Sugar Cookie Dough:
2/3 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder (more…)

Kim Kushner

Ready in 20 minutes

Serves 6 people

Bibimbap, the ultimate Korean comfort food, basically translates to “mixed rice with meat and assorted vegetables.” It’s a bowl of goodness, enhanced by sharp flavors-pickled vegetables over steamed rice and a variety of proteins, topped with a fried egg. I’ve learned that in my household, sometimes, all I need to do is give the food a curious name, and the rest will fall into place. (more…)

Kim Kushner

Ready in 20 minutes
Serves 8 people

The concept for this dish was inspired by a crudités platter that was served to me at a beach in Italy. Italians just know how to make everything beautiful- especially when it comes to food. Try incorporating a few unpredictable vegetables for your crudités and present them in a natural, primitive style- stems and roots attached for added effect. Remember, we eat with our eyes first. (more…)

Grilled Zucchini and Burrata Board

Vesela Asenova

Ingredients:

• 3 small zucchini
• 1 heirloom tomato
• 1/2 cup cherry tomatoes
• 1/2 of a baguette
• 1 garlic clove for rubbing the crostini
• 2 Burrata cheese balls
• 1/4 cup olive oil
• 1 tsp salt
• Black pepper to taste
• 2 tbs Basil Pesto
• Basil leaves

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Lamb Chops; Citrus & Sage

Kim Kushner

Ready in 20 minutes
Serves 4-6 people
This is a super easy marinade that can be blitzed together in just minutes. Orange and sage make a wonderful combo, add the wine and honey, and it becomes next level good! Sometimes, when I’m feeling risky, I throw in the whole orange, unpeeled into the food processor – this adds great, vibrant color and just the right amount of bitterness. (more…)