Rugelach
While Rugelach is a classic Jewish cookie and often eaten at Hannukah, that doesn’t mean you can’t make it all year round.
Butternut Squash Ravioli
If there is a heaven, I know these Butternut Squash Ravioli will be on the menu. Delicate, flavorful pillows of pure joy.
Vegan Pasta Dough
Homemade pasta is such a delicious and beautiful dish, one that yields a result that won’t soon be forgotten. Using the most humble ingredients, you can make a wide variety of shapes, sizes, and flavors. The fresh, light taste will leave you wondering why you don’t do this more often.
Spinach and Sage Pesto
When you think of pesto, you probably think of fragrant, summer basil. I did too, until I figured out how to always have fresh pesto by using herbs and greens that are seasonal.
Eggplant Rollatini over Chard
Too often, people write off Italian food as too heavy or having too many “carbs.”
Tuscan Bean, Fennel & Sausage Soup
Sun-dried tomatoes, garlic, rosemary, fennel, cannellini beans all come together to give you a little taste of Tuscany.
Hearty Tomato Sauce
Use my Hearty Tomato Sauce as another opportunity to sneak in a little extra nutrition for yourself or picky eaters.
Baklava
Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and held together with a sugary syrup.
Pumpkin Kibbeh
Kibbeh or kibbe is a regarded by some as the national dish of Lebanon, and it’s said that there are as many ways to make it as there are to spell it.
Baba Ganoush
Baba Ganoush is a traditional middle eastern dish made from charred or roasted eggplants. It’s eaten as an appetizer generally, but I find that a day or so later, it’s a wonderful sandwich spread or topping for a midday piece of toast.
