Ingredients for Chummus:
1 cup raw chick peas soaked over night and cooked in water and salt for about an hour or until tender,
or
2 cans chick peas drained and rinsed cooked for about 10 minutes
Reserve water from cooked peas.
1 Tbs plain Tahini
1/4 cup olive oil (you can also use regular oil)
Juice of 1/2 lemon
2 tsp vinegar
1 garlic clove peeled & cut in 2
2 tsp salt

Directions for Chummus:
Place cooked peas in food processor. Add enough water to cover about 3/4 of chick peas, not all the way to cover the last layer of chick peas, make sure at least two “rows” of chick peas are not covered. Add the rest of the ingredients and process on medium speed for 2-3 minutes until creamy. Taste and add salt if needed. Chummus might look too liquidy, that is because you are working with hot chick peas, as soon as it cools down it will get harder.

Ingredients for Mushroom Sauce:
2 pints white mushrooms, sliced or quartered
1 big onion
1 tsp cumin
1/4 tsp black pepper
2 tsp salt
oil for frying

Directions for Mushroom Sauce:
Slice onion thinly and fry in oil until browned. Add mushrooms, sprinkle with salt and cook until liquid reduces, stirring occasionally. Add spices and cook for another 2-3 minutes.

Place Chummus in a big plate leaving a hole in middle, pour the mushroom sauce into the hole and serve hot. If you make it for Shabbos, make sure to leave Chummus at room temperature and place mushroom sauce covered with the rest of your warmed food.

~ Recipe submitted by Hila Liani

Ingredients:

1 can kvutzat yavne olives
1 onion cubed
1 small- medium eggplant cubed
1 small Hunt’s tomato paste
2 tbsp sugar
some salt
a drop vinegar
hot red paprika to taste

Directions:

Cook olives in water for at least an hr to take away the bitterness. After its done rinse them.
Saute onions till soft in a little oil. Add eggplant and a 1/4 cup water let it cook till it gets soft. Add rest of ingredients and mix. Let it cook for a few more minutes. Cool and refrigerate. Can be served cold or room temp.

Enjoy!

~ Recipe submitted by Yides Biederman

When I first met my sister in law I breathed a sigh of relief because not only was she extremely sweet and welcoming, she also shared my love for food! We instantly bonded in the kitchen and by the time I headed back home to Brooklyn, I had already compiled a list of recipes to get from her! Below is one of the first she emailed me, and it is delicious! It’s a light and refreshing salad that uses one of my favorite veggies, asparagus.

Ingredients:

Asparagus
Cherry tomatoes, halved
Hearts of palm, sliced

Directions:

Drop asparagus into boiling water and leave in for 2-3 minutes ONLY to blanch them. Immediately run them under cold water to stop them from cooking.

Dressing:

1/2 cup oil (olive oil if eating immediately, otherwise canola)
1/4 cup sugar
1/4 cup white vinegar
1 tsp. salt
1 tsp. dijon mustard
1 tsp. chopped garlic, or garlic powder

~ Recipe submitted by Sarrit Kovacs

This recipe was given to me by my friend Miera Martinez. She makes some great dishes!

Ingredients:

- 2 cans of corn

-cilantro chopped

-1 red onion diced

- 1 mango diced

-about 2 tablespoons of lime juice

Directions:

Place ingredients in a bowl and mix with the lime juice. Serve with salsa & guacamole and chips!

~ Recipe submitted by Nina Safar

Ingredients:

- 4 Tomatoes diced

-1 Red Onion diced

- Cilantro chopped

-Lime Juice

-Salt & Pepper to taste

Directions:

Place the chopped cilantro, diced tomatoes and diced onion into a bowl. Add about 2 tablespoons of lime juice (taste to see if more is needed) then add salt and pepper to taste. Serve with chips and guacamole!

~ Recipe submitted by Nina Safar

Ingredients:

-Avocados (depending on how much you want to make, I used 5 for about 5 people)

-Lime Juice

-Cilantro chopped

-2 Tomatoes diced

-1 Red onion diced

Directions:

Scoop the avocado pulp into a large bowl. Mush it together till soft. Then add the lime juice about 2 tablespoons however taste as you add to see if it is the right amount. Then, fold in the red onion, tomatoes & cilantro. Add salt & pepper to taste. I served it with chips however you can also eat this with pita bread or crackers.

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

~ Recipe submitted by Nina Safar

Ingredients:

Leftover Chicken
celery, scallions & cherry tomatoes
lemon juice
mayo
salt & pepper to taste
garlic powder

Directions:

Cut up leftover chicken into chunks- remove skin and bones.
Add sliced celery, scallions and cherry tomatos.
Dress with: lemon juice, mayo, salt, pepper and garlice powder.

~ Recipe submitted by Chanel Lipskier

Ingredients for Salad:

Greens can be any mix you like. Spinach and arugula were used here.

-Roasted beets (olive oill, salt and fresh cracked black pepper)
-Toasted pine nuts (golden brown)
-Cherry tomatoes sliced in half
-Goat cheese rounds coated in egg & spelt flour and fried to a golden crisp. (can use panko or any other crumb topping)

Directions for Salad:

Place the above ingredients in a bowl.

Ingredients for Dressing:

-1 cup of orange juice

-3 cups olive oil

- 1/4 cup of red wine vinegar (or lemon)

Directions for Dressing:

Combine about 1 cup of orange juice with 3 cups olive oil, 1/4 cup of red wine vinegar (or lemon). Drizzle over salad. Top with warm cheese. Enjoy!

~ Recipe submitted by Chef Sandy Stollar

I enjoy a good Mexican dish, and tacos served with tomato salsa and guacamole would be one of my fav! This is a quick and easy easy way to get your fix. The beef can be served in both hard taco shells as well as soft.

Ingredients:

- Ground Beef

- Ortego tacos & taco seasoning mix

- 2 tbl Olive Oil

Directions:

Brown the ground beef with the oil in a pan. After the beef has browned, drain the water from the pan, and add about a cup of water to the meat along with the seasoning mix (it says the exact amount of water on the packet of the seasoning mix) Warm up the tacos in the oven but be careful not to leave it in for more than a few min b/c it heats up quickly and will burn!

Click here for the salsa recipe

and here for the guacamole recipe

~ Recipe submitted by Nina Safar

This is a great recipe for leftover shniztel. Prepare a salad with lettuce, tomatoes, cucumbers and whatever else you like to add in, such as peppers, carrots etc…then cut up the shnitzel into cubes (this is done using shniztel that has already been broiled, fried or baked. You can also use shniztel that comes ready made in the freezer section, just heat up as directed) and toss into the salad.

Any dressing can be used such as your favorite homemade or store bought one. I used the dressing from the cracker salad which is also posted on the site, dressing info below:

1 tsp. yellow mustard

3/4 tsp salt

1/2 tsp lemon juice

3/4 tsp soy sauce

2 tbl sugar

3/4 cup olive oil

1/2 cup mayo

~ Recipe submitted by Nina Safar