Ingredients:
Cold cuts of your choice (I use salami and turkey)
Puff Pastry Dough (I use Pepperidge Farm’s puff pastry sheets)
Condiments of your choice (I use mayo and yellow mustard)
1 Egg Yolk
Sesame Seeds

Directions:
Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the condiments and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

~ Recipe submitted by Nina Safar

Ingredients:
3/4 of a bag of barley
3-4 potatoes, scrubbed and sliced into pieces
1 large sweet potato, skin on kept whole!
1 onion, diced
2-3 cloves of garlic, diced
Meat (flankin on the bone or off)
Kishka (I use Benzies)
2-3 eggs in shell not boiled (I toss a few eggs in, cuz it browns and tastes awesome when mixed in or on the side, once served.)
1 jalapeño (if the mood strikes)
Cumin
Onion Soup Mix
3 handfuls of salt (ok maybe not handfuls, but lots of salt!)
Black Pepper
Paprika
Schug (according to how much spiciness you would like)

Directions:
Place potatoes, onion and garlic into the crockpot. Then add the barley, meat and kishka. Fill the crockpot with water and add the spices. Then add the eggs slowly so they don’t break. Cook on high for 1-2 hours then set on low for Shabbat.

~ Recipe submitted by Erez Safar

My husband has never been a fan of salmon until we had it one Friday night at our friends, Mira & Levi. I have to admit, at first I was jealous that she was able to get him to eat two servings of something that he would never finish at home. But then I gave myself a mental slap and realized I would be ridiculous not to ask her how she made it. So, as often happens when leaving the Martinez residence, I went home that night with a fabulous new recipe!

Ingredients:
1 tablespoon olive oil
1 tablespoon lemon juice
Chopped cilantro
Salmon

Directions:
Combine the olive oil and lemon juice and pour it over the fish. Then put chopped cilantro on top and put it in a 500 degree oven for 20 minutes, uncovered.

~ Mira Martinez’s recipe submitted by Nina Safar

Ingredients:
1 regular frozen pie shell
2 cups of frozen berries
1 can apple pie filling
1/4 cup white sugar
1/4 cup light brown sugar
1 cup flour
1/2 cup margarine
1 tsp cinnamon

Directions:
Preheat the oven to 375 degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack. Meanwhile, mix the frozen berries with the apple pie filling in one bowl. In a separate bowl mix the rest of the ingredients to make the crumble topping.
When the pie shell has cooled, pour the berry apple filling into the shell and then top with the crumble topping. Put the pie on a piece of aluminum foil in case any of the liquid bubbles over. Bake for about 55 minutes or until the liquid is bubbling and the topping looks golden brown.

~ Recipe submitted by Sarrit Kovacs

Ingredients:
4 fillets of tilapia
Wishbone Robusto Italian dressing
1 onion, sliced
1/4 cup Trader Joe’s tomato basil marinara sauce
1/4 cup olive oil
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Directions:
Preheat oven to 350 degrees. Marinate (or coat) fillets in Italian dressing. Spray a 9×13 pan with cooking spray and put a very thin layer of Italian dressing on top of it. Lay coated fillets in pan. Mix marinara sauce, olive oil, garlic powder, salt, and pepper by shaking it in a closed container or ziplock bag. Spoon the sauce over the fillets. Slice an onion and lay the slices on top of and around the fillets. Cover the pan and bake for 10 minutes at 350 degrees. Then, turn the oven up to 400 degrees and bake uncovered for 10 more minutes.

~ Recipe submitted by Sarrit Kovacs

I have been slacking in the kitchen these past few months and wanted a fresh new recipe for dinner. I called up my sister in law Sarrit who told me about the following tasty dish her mom often makes. I am a huge fan of my mother in laws cooking so I knew without a doubt it would taste great however I also know that some of her dishes can be somewhat complicated so I was relieved to find out that this one is not only rich with flavor but is also easy to make. I served the fish with couscous and a fresh garden salad.

Ingredients:
Tilapia, either whole or fillets
Cumin
Black Pepper
Paprika
Salt
olive oil
1 onion sliced
1 tomato sliced
several potatoes sliced thinly

Directions:
Pour some olive oil and the above listed spices into a 9 x 13 inch pan and mix the potato, onion, and tomato slices with olive oil mixture to coat them. Then layer the potato, onion, and tomato slices in the pan. Rub the WHOLE tilapia or tilapia filets with the same olive oil/spice mixture and put the rubbed tilapia on top of the layered vegetables. Bake at 350 degrees, checking after 45 minutes to see if potatoes are done.

* If you are not using a whole tilapia, and instead are using fillets, check the fish after about 20 minutes and if it is ready take the fillets off of the vegetables and set aside. Return the pan with the vegetables back into the oven and bake until potatoes are ready (soft). Then place fillets back on top of vegetables and serve.

~ Frida Zipor’s recipe submitted by Nina Safar

Ingredients:
3 frozen chicken breasts
8 red baby potatoes, cut in half (scrub, but leave peel on)
1 small-medium onion, sliced
Italian dressing (see mixture below)

Italian Dressing:
Mix together the following ingredients for the dressing:
1/2 cup canola oil
3 Tbsp white vinegar
2 Tbsp water
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp white sugar
½ tsp dried oregano
½ tsp dried parsley
¼ tsp dried basil
a pinch of dried thyme

Directions:
Place chicken breasts at the bottom of the crock pot. Put onion slices on top. Pour half of the dressing on the chicken and onions. Place the potato halves on top and pour the rest of the dressing on. Either cook on high for 4 hours and then low for 2 hours OR cook on low for about 10 hours, or until chicken is done and potatoes are tender. It makes a delicious gravy that can also go over rice or pasta.

~ Recipe submitted by Sarrit Kovacs

My husband has been in school for the past 6 1/2 years. Just this week he finished. It’s the most unbelievable feeling for me, even though it is his accomplishment. He was doing the work and getting the straight A’s, while I was home taking care of our home. Not only will he have more time to himself, but he will also have more time to spend with us without reports and finals on his mind. Because of this huge occasion, we hosted a little get together with his classmates. We wanted it to be the one last hurrah to get his class together before they were to take the next steps in their lives.

I had many meal ideas planned out in my head for this event when my husband informed me that two of his classmates were vegetarian. It was not a big deal until I realized the majority of the dishes I was thinking of, were made of chicken and meat. I had to come up with something that was filling and tasty. I wanted to make something that also resembled the other foods I was making so as not to single anyone out. One of the dishes I made were a variety of wraps. So I figured one of the variety could be vegetarian. But then I had to think of what to fill the wrap with. I wanted it to be hot and have the same tasty flavors as some of the other wraps. And so I came up with this spinach vegetarian wrap.

Serves 4

Ingredients:
4 large flour tortillas
3 tbl. Olive oil
3-4 cloves garlic
5 white button mushrooms
1 bag fresh baby spinach
Schwarma spice + a little olive oil
2 roma tomatoes
1 avocado
thousand island dressing

Directions:
Heat up the olive oil in a medium sized frying pan on a medium flame. Chop the garlic and add to the pan. Saute till you smell the garlic or when it begins to sizzle. Slice the mushrooms and add to the garlic. Saute until mushrooms absorb a lot of the oil. Then add the bag of spinach a little at a time. Cook all together in an open pan until spinach begins to wilt. It should not become too soggy. Remove from heat. Take 1 1/2 tbl. of the shwarma spice and add to a little bit of olive oil until becomes thick. Pour over the spinach and mix until it’s entirely covered. Chop the roma tomatoes and avocado and pour thousand island on top until mixture is covered. Take flour tortillas and put a little of the spinach mixture onto the bottom middle. Pour tomato and avocado mixture on top. Roll it together like a burrito. Slice in half and serve hot or room temperature.

~ Recipe submitted by Becky Brownstein of Spits & Giggles

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

Growing up in an Ashkenazic household I was exposed to the following spices: salt, pepper, garlic and paprika. I honestly did not realize that there was more to season with. Then I married my husband and he wanted more flavor. His mother is Yemenite and cooks with cumin, turmeric, chawaig and an assortment of herbs that I had never tasted before such as cilantro and mint. I will never forget the silence at the table the first time I asked for ketchup with my turkey. It was over a Thanksgiving meal and not the best way to introduce myself to my future mother in law. I soon realized that ketchup is an ashkenazic staple for a reason, you need it to add some kick to the mostly bland food being prepared. Eager to fulfill my role as wifey I ran out and stocked up on all the spices I had seen in her kitchen, not knowing what most of them were for. It’s been a slow process but I now know that cilantro is a great addition to corn salad and salsa and that turmeric goes great with eggs. Oddly enough it was my Ashkenaz sister who gave me the following recipe for chicken soup. You can serve this as soup or prepare some rice in a separate pot and pour some of the liquid on top of the rice along with the chicken pieces and it’s a full meal. (trust me, this will score you points with anyone who wants some flavor other than just salt and pepper!)

Ingredients:
carrots
sweet potato
zucchini
1 whole tomato with the top cut off
1 onion diced
1 onion whole
garlic, diced
chicken (I use 2 dark pieces and 2 white pieces)
cilantro (chopped up)
dill (keep in bunch whole)

Directions:
Saute the diced onions and garlic. Then add the remaining veggies along with the dill and cilantro, leaving some cilantro to add before serving. Place the chicken in the pot then fill with water. Spice with salt, pepper, paprika, onion powder, garlic, some chicken soup mix (I use the one without msg) and some chawaig

~ Recipe submitted by Nina Safar