The following recipe has been adapted from “Food from the Family Tree” by Pat Bell and Bonnie Rasmussen. These squares are very tasty and perfect for summer, just the right combination of salty and fresh, light yet filling.

Ingredients:
1 cup finely chopped onion
1 large garlic clove, minced
1 tablespoon butter
3 eggs
1 cup milk
1 cup flour (I used Whole Wheat)
2 teaspoons baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 tablespoons minced fresh basil or 1 tablespoon crumbled dried
½ teaspoon finely grated nutmeg
350g frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese (I used 5% fat ‘Bulgarit’ cheese)
1 cup grated Monterey Jack cheese with jalapeno (I used parmesan instead)

Directions:
1. Preheat oven to 350 degrees.
2. In a small saucepan cook the onion and garlic in the butter over moderately low heat, stirring occasionally, until they are softened.
3. In a large bowl beat the eggs with the milk until the mixture is well blended, stir in the flour, baking powder, thyme, basil and nutmeg, then fold in the onion mixture, spinach and cheeses.
4. Spread the mixture in a 9-by-12-inch baking dish, well coated with cooking spray, and bake it for 30 minutes, or until the top is lightly browned and the mixture pulls away slightly for the sides of the dish.
5. Let the mixture cool in the dish on a rack for a few minutes and then cut it into bite-size squares for hors d’oeuvres or larger squares for brunch.

Serve the squares hot, at room temperature or chilled. Serves 12 as an hors d’oeuvre or 6 as a brunch dish.

~ Recipe submitted by Joanne Mandel of the delicious food blog, Eat Love Jump

Two of my favourite dishes are kugel and quiche, so when a friend of mine presented me with a recipe that was essentially those two combined into one beautiful work of culinary art, you can imagine I was pretty darn excited. I’ve had to alter the recipe to make it work the way I’d like, but with these changes, it comes out very nicely. This is another dish that my two children will eat without complaint which automatically turns it into one of my favourites. Aside from tasting great when it’s first made, it is also quite tasty the next day, even served cold. For this reason, we’ve found this is a great dish for Shabbes or any Yom Tov.

Ingredients:

Crust:
2-3 medium Potatoes, peeled and grated
1 large egg, lightly beaten
1/2 tsp Salt

Filling:
1/2 lb Broccoli, sliced thinly
2 Cloves of Garlic, minced
1/2 cup Onion, chopped
3 Large Eggs
1 cup Milk or Cream
1/2 Cup Grated Cheese
1/2 tsp Salt
1/2 tsp Basil
Paprika for dusting

Directions:
Combine ingredients for crust in a large bowl. When thoroughly mixed, form into a crust in a 9 inch pie dish, pressing down the bottom but not the sides. Bake at 400F for 30 minutes. Cover and continue baking for another 10 minutes. While crust is baking, prepare the filling; Saute onion, garlic, salt, pepper, and basil until translucent. Add broccoli, stir and cover, cooking about 5 minutes, or until tender. When the crust has finished baking, spread half of the cheese on the bottom of the crust. Spread cooked vegetables on top, and sprinkle remaining cheese on top. Beat eggs and milk together and pour over top. Dust with Paprika. Bake uncovered at 375F for 35 minutes.

~ Recipe submitted by Moishe Callow of Stay At Home Tatty

Ingredients:
Broccoli (frozen or fresh)
Spinach (frozen or fresh)
Mushrooms
4 eggs
2 tablespoons mayo
salt and pepper to taste
1 tablespoon of onion soup mix
a hanful of cornflake crumbs for the topping
Pie crust

Directions:
Cook the broccoli & spinach. Then add the remaining ingredients and mix it so it’s combined fully. Pour into pie crust and sprinkle on the cornflake crumbs then bake it uncovered for an hour on 350.

~ Recipe submitted by Tova Berger

Ingredients:
2- 9″ pie crusts
3 lrg onions, sauteed with salt
1- 16oz. can mushrooms
1 1/2 tbsp flour
2 eggs, beaten
6 oz. pkg shredded muenster (I use mozzarella)
2/3 C whip (rich’s whip)
pepper to taste

Directions:
Mix the above ingredients together using half of the cheese. Bake for 20 minutes then add the remaining cheese on top and bake for an additional 2-5 minutes.

~ Recipe submitted by Mimi Friedman -silber

Ingredients:
Frozen pie shell
1/2 cup mayo
1/2 cup nondairy creamer
2 TBSP onion soup mix (1/2 package)
10 oz. frozen spinach (or broccoli if want instead)
3 eggs, beaten
1 TBSP flour
garlic powder
chopped garlic
onion powder

Directions:
Bake frozen pie shell on 350 degrees for about 15 minutes until lightly brown.
Thaw and drain spinach. Mix all ingredients together. Pour into lightly baked pie shell.
Bake for 45 minutes to 1 hour on 350 degrees.

~ Recipe submitted by Sarrit Kovacs

Ingredients:

1 frozen pie crust
1 bunch of broccoli or one box of frozen broccoli
1/2 cup of mayo
3 eggs beaten
salt & pepper to taste
1/2 cup corn flake rumbs

Directions:

Cook the broccoli. Add the mayo, salt & pepper. Mix well. Put mixture into pie crust, sprinkle corn flake crumbs on top. Bake for 45 min on 350.

~ Recipe submitted by Tova Berger

When my sister in law served this at her Shabbat meal several months ago, I was hesitant to have a taste since Zucchini was one of the ingredients. If it had been a kugel, then I would not have given it a second thought, but Zucchini cake? After my husband rolled his eyes I realized I was being childish and gave it a try. After that first bite, I had 2 slices!

This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan! It is fluffy and moist with a hint of cinnamon.

Ingredients:

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 cups sugar
1 cup canola oil
3 eggs (or 1 cup egg beaters)
1 Tbsp. vanilla
2 cups grated zucchini (3 small or 2 medium zucchini peeled) - BUT, YOU DON’T HAVE TO PEEL THEM - TASTES GREAT EITHER WAY.

Directions:

Blend the sugar, oil, eggs, and vanilla together. Ad all the dry ingredients and then add the zucchini last. Mix well.

Bake at 350 for 50 minutes in 2 greased 10 ” loaf pans, or bake for longer in one bundt pan.

(Bake it until it is browned on top and a toothpick comes out clean).

-  Recipe submitted by Nina Safar

1 medium butternut squash
(TIP: put in oven for 1/2 hr. on a pc. of silverfoil so it will be easy to peel)
cut into chunks and boil in a pot of water covering until soft
drain water and add:
1 stick margarine
1 cup flour
1 cup sugar
3 eggs
3/4 cup soy milk or rich’s creamer
1 teaspoon vanilla extract

Use hand blender and blend all ingredients until smooth
bake in 2 graham cracker pie crust
sprinkle bottom and top with cinnamon
bake for 1 hour at 350′

you can also bake it in an oven-to-table dish or pan without pie crust. tastes really good that way too.
bon apetit

~ Recipe submitted by Fay Minkowitz-Scheiner

Butternut squash pie (without pie shell):

12-16 oz of cooked butternut squash
1 cup vanilla soy milk or non-dairy creamer
splash of canola oil (or not)
3 eggs or 1 cup of egg beaters
1/2 cup flour
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 tsp. salt
some cinnamon (to mix into the batter and to sprinkle on top)

Blend all ingredients. Pour into a pan or a few pans. Sprinkle cinnamon on top. Fills 1 regular size frozen pie shell (pre-cook for 15 minutes before pouring batter in) plus a small round tin.

Bake on 350 degrees for 1 hour and 25 minutes.

~ Recipe submitted by Sarrit Kovacs

Sweet & Sour Tilapia:

THis recipe was inspired by the avenue plaza sesame fish that they serve, It is the most delicious fish I ever tasted, and I don’t usually enjoy fish! 

I got the recipe from my mom, she always makes it!

( I do not have the exact measurements for the batter, so just follow any basic batter recipe that you use on chicken or anything… basically some flour, eggs, spices, water…)

Take your tilapia and cut in chunks. 
batter them, and fry till golden. 

Sauce:
3/4 cups bbq sauce
3/4 cups duck sauce
3 tablespoons soy sauce

mix, pour over fish ( which should be in a foil pan) and let it hang out in the oven on 350 for around 20 minutes. 

Served with:

mini brocolli cupcakes:

They are called cupcakes cuz they are made in cupcake tins! don’t start thinking that cupcakes are all of a sudden healthy!!
cook brocolli till soft, drain water.
blend with hand blender, and add 3 eggs, mayo, bread crumbs, onion soup mix, salt, pepper…

spray pans very well, otherwise they will stick. spoon mixture into pans, and sprinkle cornflake crumbs on top. 

bake at 375 for 40 minutes

~ Emme Kay