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

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

Crepe Batter:
18 eggs
3 cups of water
3 cups of potato starch

Cheese Batter:
4 containers of cottage cheese
3 eggs
3/4 cup of sugar

Directions:
Mix the Crepe batter ingredients together than form the crepes by pouring some batter into a frying pan and cook the “pancakes” until solid. Once ready mix together the cheese batter ingredients and fill in the crepes and form the blintzes. Once the blintzes are formed prepare by frying them.

~ Recipe submitted by Yehudis Baitz

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:
1 box of cherry tomatoes cut in half
1 small eggplant, chopped into little cubes
2 cloves of garlic, diced
spices such as salt, pepper, and basil
about 1 - 2 tablespoons of olive oil
Pasta of your choice
feta cheese
fresh basil

Directions:
Preheat oven to 425. Place the cherry tomatoes, eggplant and garlic onto a baking sheet. Add the olive oil and spices. Cook for about 25 minutes or until soft. Once it is ready remove from the oven and put into a bowl. Toss with pasta, feta cheese, and fresh basil. Add more spices and oil if necessary.

~ Recipe submitted by CK Rogatsky

Ingredients:
1 16oz box whole grain or white pasta
3-4 tbs oil
1 onion, diced
1/2 box mushrooms, chopped
1/2 can black olives, sliced
1 tomato, diced
2.5 cups heavy cream and 1 jar marinara sauce of choice
2 small handfuls of grated cheese
Salt, pepper and garlic powder to taste

Directions:
Boil the pasta with salt and cook until al dente. Heat up the oil in a medium to large pot. Saute the diced onion and then add the tomatoes, mushrooms and black olives. Saute the vegetables for about 5-6 minutes, until the mushrooms are slightly browned. Add the heavy cream and marinara sauce. Once that is combined, add the cheese. Bring to a low boil and stir in the salt, pepper and garlic powder to taste. Keep the flame on low and add the pasta to the pot. Mix it with the sauce and allow it to sit on the fire for a few additional minutes. Then turn off the flame and it’s ready to serve!

~ Recipe submitted by Rivka Putter

Ingredients:
Trader Joe’s raw whole wheat pizza dough
6-8 cherry tomatoes, chopped
8 black olives, sliced into rings
6 oz of chopped spinach, defrosted and drained
1/3 of a small onion, chopped
pizza sauce
8 oz shredded mozzarella cheese
1/3 of Trader Joe’s marinated mozzarella (O-U), chopped

Directions:
Turn oven on 500 degrees and put pizza stone in. Meanwhile, chop/slice veggies and cheese and roll out dough (if needed). Take the stone out of the oven and sprinkle corn meal on the stone. Stretch the dough over the stone and press the edges onto the edges of the stone.
Spoon pizza sauce over dough, sprinkle only the shredded cheese over sauce, sprinkle veggies over cheese (I sprinkle spinach first, then onion, then olives, and then tomatoes). Then sprinkle TJ marinated mozzarella cheese, and then spices. I use garlic powder, onion powder, and dried oregano.

Turn oven temperature down from 500 to 450 degrees and bake for 15 - 20 minutes (usually 20 minutes since it is whole wheat dough and takes a bit longer to bake).

~ Recipe submitted by Sarrit Kovacs

I am sharing with you a recipe for a Caramelized Onion, Roasted Red Pepper and Feta Tart that I made for lunch on Friday. It was my attempt to use up the pile of peppers I found in the fridge and to try something new and different (inspired by various recipes I found online). The tart turned out very well, but could do with a bit of tweaking. Primarily, I would change the pastry – perhaps even use a large rectangle of puff pastry instead. The pastry was quite plain and almost too heavy for the deliciously light and tasty combination of caramelized onion, roasted peppers and feta. If anyone has a good recipe for a savory tart pastry, I would love to hear from you.

Pastry (Adapted from La Tartine Gourmande)
200g flour (I used whole wheat)
100g butter
Water
Pinch of salt

1. Place the flour on a work area or in a bowl.
2. Add the butter cut into small cubes (butter should be room temperature).
3. Rub the flour into the butter until a crumble mix forms.
4. Add the salt and water (1-2 tbsp) and massage dough. It should detach easily from your hands (in food processor, it detaches from the bowl).
5. Form into a blob and place in the fridge, covered with plastic wrap for a minimum of one hour before using.
6. When ready to bake, roll out pastry into a circle (as thinly as possible) on a lightly floured surface. Transfer it to the tart dish, pressing it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. I had to do a bit of a cut and paste job here.
7. Prick the base all over with a fork and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry isn’t rising up in the center. If it is, just prick it a couple of times and press it back down with your hands.

Topping
3 large onions, 1 red onion, vertically sliced
1 tbsp olive oil
1 tsp sea salt
few grinds of black pepper
2 tsp thyme
3 garlic cloves, minced
2 bay leaves
3-4 bell peppers (I used red and yellow)
1 cup Feta Cheese, crumbled

1. Preheat oven to high heat and cut peppers in half, lengthwise, discarding seeds.
2. Place the pepper halves, skin side up, on a baking tray lined with greaseproof paper and spray with olive oil cooking spray. Roast for 30-40 minutes, or until they are blackened. When cool, coarsely chop.
3. While peppers are roasting, heat olive oil in a non-stick skillet, add onion and cook for 5 minutes. Stir in salt, pepper, thyme, garlic and bay leaves and cook for 15 minutes on a medium heat or until deep golden brown, stirring frequently.
4. Remove from heat and discard bay leaves.
5. Arrange onions, pepper and small cubes of feta in baked pastry case and bake for a further 20-25 minutes.

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

Ingredients:

2 large eggplant
1/4 cup flour
2 eggs, slightly beaten
2 cups seasoned bread crumbs
1/2 cup oil
1 (16 oz.) jar Marinara Sauce (or 16 oz. tomato sauce mixed with seasonings)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 pound mozzarella cheese, slice
Parmesan cheese (optional)

Directions:

Peel eggplant (can be left unpeeled), cut into thin slices. Dip slices into flour, then into eggs, then into crumbs. Heat 1/4 cup oil in large skillet. Brown eggplant slices in hot oil on both sides. Drain on paper towels. Spread small amount of sauce on bottom of 9 x 13 pan. Place eggplant in single layer. Sprinkle lightly with seasonings. Pour sauce over and arrange cheese slices on eggplant slices. Sprinkle with Parmesan cheese if desired. Cover with foil. Bake at 400 degrees 20 minutes or until bubbly and cheese is melted.

~ Recipe submitted by Yankel Cohen