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

My wife really loves Scalloped Potatoes. As a matter of fact it’s her favorite dish, and if it were up to her we’d probably eat it at least once a week. The only problem for us is that we live in an area where the availability of kosher cheese is equal to that of Vancouver Canucks Stanley Cup Rings. That is to say it isn’t available. It was always an assumption of ours that good Scalloped Potatoes needed cheese, but I’m happy to announce that this is not the case. This dish rivals the best cheese filled potato dishes out there, and if you happen to live in a place where pareve margarine is available, this dish could be either pareve or even fleishig. Of course, if you’re having a dairy meal, you can go ahead and use good old fashioned butter. I’ve also had this dish where we put cheese on top with just about 10 minutes left in the cooking time and it came out delicious. Both of my children really like this dish as well, and as anyone who has two children under the age of three can tell you, if they’ll eat it all up and then tell you it was yummy, it’s a good thing.

Ingredients:
5 Large Potatoes
3/4 cup Chopped Onion
3 Tbsp Butter(or pareve margarine if it’s a meat meal)
1/4 cup Flour
1 3/4 cup Chicken Broth(use pareve chicken broth if you’re using butter)
2 Tbsp Mayonnaise
3/4 tsp Salt
1/8 tsp Pepper

Directions:
1. Wash, peel, and slice potatoes thinly(about 1/2 cm thick)
2. In a greased casserole dish layer potatoes and chopped onion
3. In a saucepan melt butter and stir in flour until smooth
4. Add remaining ingredients to saucepan gradually and stir until sauce has thickened
5. Pour sauce over potatoes and bake at 325F for 2 hours

~ Recipe submitted by Moishe Callow of Stay At Home Tatte

Ingredients:
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
onion powder
garlic powder
salt
pepper
olive oil
Spelt matzah boards

Directions:
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).

~ Recipe submitted by Sarrit Kovacs

This is my mother-in-law’s recipe for her famous home-cooked stuffing.

(You can prepare the chestnuts the night before and then continue from Step #3 the next day)

Ingredients:

1 1/2 lbs of raw chestnuts
water
1 cup margarine
1 1/2 cups diced celery
1 cup chopped onion
1 tsp salt
1 tsp dried thyme
1 tsp marjoram
1/2 tsp ground black pepper
8 cups fresh bread crumbs (put bread into food processor to chop it up)

Directions:

1) With a tip of a sharp knife, mark an “x” in the flat side of each chestnut.  In a 3 quart sauce pan, cover chestnuts with water.
2) Over high heat, heat to boil, cook 1 minute.  Remove pan from heat.  With a slotted spoon, remove 3 - 4 chestnuts at a time.  Remove shells and skin.  Coarsely chop chestnuts and set aside.
3) In a 6 quart Dutch Oven (or pan), over medium heat, in hot margarine, cook celery and next 5 ingredients for about 10 minutes or until vegetables are tender.
4) Remove pan from heat, stir in chestnuts and breadcrumbs.  Mix all ingredients together well.
5) Bake the stuffing covered in a greased casserole pan for about 30 - 45 minutes on 350 degrees (or can stuff a turkey with the raw mixture).

~ Recipe submitted by Frida L Zipor

Ingredients:

1 chopped onion
2 cans if tuna
1 scoop of mayo
2 eggs
1 pie pan
frozen puff pastry dough

Directions:

Line the pie pan with puff pastry. In a frying pan, fry the chopped onion, then add the tuna, the mayo, and the eggs. After, put the filling in the pie shell. Then cut slices of puff pastry to criss cross on top. Once complete brush with egg yolk, and bake at 400 till golden on the outside.

~ Recipe submitted by Erin Chana Griver

Ingredients:

Chicken Breast cut into small pieces.
1 can of tomato sauce
1 yellow onion diced
1 clove of garlic diced
1 small red pepper diced
1 small orange pepper diced
1 small yellow pepper diced
salt
pepper
paprika
garlic
oregano
sugar
Ronzoni Garden Delight vegetable pasta

Directions:

Fry up the onion and garlic. Once golden, add the diced peppers. Once those are tender add the chicken pieces. Cook until no longer pink. Add the tomato sauce, spices and sugar. (I never measure the spices, I season to taste adding if I feel necessary.) Combine and cook through. Serve with the prepared vegetable pasta.

~ Recipe submitted by Nina Safar

Ingredients:
1 box of rotini pasta ( I use whole wheat or whole grain)
1 onion, diced
3 cloves garlic, diced
1 red pepper, cut into strips
ground beef
1 can of diced tomatoes
1 small can of tomato sauce
1/4 cup ketchup
1/4 cup of sugar

Directions:
Prepare pasta as directed on box. While the pasta cooked, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkles in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.

~ Recipe submitted by Nina Safar

The first photo is before it was cooked, the following one is after it was cooked:

Ingredients:

1 package of lasagna noodles
1 jar of marinara sauce
container of mushrooms
1 package of frozen spinach
1 yellow onion
3 cloves of garlic
1 egg
1 small container of ricotta cheese
1 package of mozzarella cheese
2 9×13 pans

Directions:

Prepare lasagna noodles by following the directions on the box. Slice the mushrooms, onion and garlic and saute in a pan with some olive oil. Prepare the spinach as directed on box. When the mushroom mixture and the spinach are ready, combine in a bowl with the ricotta cheese, half the bag of mozzarella, and the egg. Once the noodles have been cooked, lay them out individually and spread some of the spinach/cheese mixture onto each one. Then roll them up, pour some sauce on top and cover with remaining mozzarella. Pour some sauce on the bottom of the pan, then place the roll ups in the pan, cover and bake on 350′ for about 45 minutes.

~ Recipe submitted by Nina Safar