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…)

Grilled Peaches, Burrata, Basil & Mint
Ready in 15 minutes
Serves 8 people
Summer in a salad! Grilling the peaches is a great way to release the sweet juices, and soften the peaches slightly. Burrata is essentially a creamy pouch of stretched mozzarella cheese filled with creamy soaked mozzarella; it is luscious and sweet. Serve with toasted sourdough bread and a glass of wine, and you have what I’d consider the perfect meal. (more…)

By Virginie Degryse
This is so tasty, super festive and right on point for the Holiday season. Plus it is so easy to make since we are using store bought dough.

Ingredients

• 1 pie dough (store bought, thawed)
• 1 small delicata squash
• 1 large yellow onion
• 1/4 cup of pumpkin purée
• 1/4 cup of ricotta cheese
• 4-5 sage leaves
• 1/4 cup of pine nuts
• 2-3 tbsp of olive oil

Directions
Preheat the oven at 400F. Place the pie dough on a lined baking sheet and reserve in the fridge.

Wash, cut in 2 lengthwise and remove the seeds from the delicata squash. Slice it in 1/2 inch has moon. Toss with 1 tbsp of olive oil, some salt and pepper and roast for 10-15 minutes in the oven. (more…)