Shakshuka with a Southern Drawl


Shakshuka with a Southern Drawl

My first introduction to Shakshuka was several years ago when my local and new favorite café, Sofra, a Turkish coffee shop started serving it. If you want to make or try their traditional version, you can find their recipe here. This Shakshuka takes this popular mishmash of an Israeli breakfast and throws in some flavors of the American South.  If you have time, I recommend making it with collard greens. However, this version has spinach as the greens to save on time. The addition of yams to the tomato sauce gives it a slight Southern sweetness and richness that is perfect for the colder fall and winter mornings. The remoulade drizzle also adds a taste of the South and you can make it as mild or as spicy as you like.

Shakshuka with a Southern Drawl
(Serves 4 can be doubled or halved. )


  • 1 small yellow onion, divided
  • 1 green pepper, divided
  • 1/2 Tbsp. of ketchup
  • 1/2 Tbsp. of yellow mustard
  • 1 clove of garlic
  • Tabasco Sauce, divided – quantity to taste
  • 2 tsp. of pickle juice
  • 1/2 cup of sour cream
  • 1/2 cup of mayonnaise
  • 2 small yams
  • 3 Tbsp. of grape seed or vegetable oil
  • 1 tsp. of Kosher salt, divided
  • 1 pinch of smoked salt
  • 1 tsp. of pepper
  • 1/2 tsp. of smoked paprika
  • 1 tsp. of your favorite spice (thyme, Creole spice mix, old bay seasoning or oregano)
  • 8-12 cups of fresh spinach, washed and stems removed
  • 4 cups of tomato purée, or diced tomatoes (For a smoother sauce, use the purée.)
  • 4 slices of fresh tomato
  • 1 can of ready to bake biscuits or try this recipe to make your own.
  • 4 eggs


Buttermilk biscuits from scratch only take minutes to prepare.

Buttermilk biscuits from scratch only take minutes to prepare.


1. Bake your biscuits as directed on the package or make some quick and easy Southern biscuits from scratch.

2. The Southern drizzle is a remoulade sauce made with sour cream and mayonnaise. In a blender, add 1/4 of a small yellow onion roughly chopped, 1/8 of your green pepper, 1/2 Tbsp. of ketchup, 1/2 Tbsp. of yellow mustard, 1 clove of garlic, a few dashes of Tabasco sauce, 2 tsp. of pickle juice and a 1/2 cup each of mayonnaise and sour cream. Blend until smooth and put in the refrigerator to chill.tiny yam croutons

3. Preheat your oven to 375 degrees. Then, cut a yam in half and slice four thin slices off the middle of the yam, about 1/8 inch thick, and pat them dry. Heat 3 Tbsp. of vegetable oil in a small sauté or saucepan. Thinly slice and cube your four yam slices to make mini croutons. Once the oil is hot enough that it starts to ripple, toss in the cubed yams and cook until golden over medium high heat. Remove the crispy yams and place on a paper towel to drain. Pour out half the oil from the pan. Dice and sauté the rest of the onion and green pepper over medium low heat just until the onion becomes slightly transparent. Remove the onions and green peppers with a slotted spoon and place into an oven safe pan or dish. You can use a small cast iron pan or a baking dish.


4. Without cleaning the pan, toss in your 8-12 cups of washed and trimmed spinach and cook until wilted. Remove and sprinkle with smoked salt. You can use regular salt here if you like, but the smokey flavor adds a little extra Southern flare. If you have time to prepare collard greens instead of spinach, just replace the sour cream above with all mayonnaise.

5. Grate the rest of your yams and add them to the pan. Pour in the 4 cups of tomato purée. Bring to a boil and then cover and simmer for 10 minutes. Uncover and continue cooking for another 10-15 minutes until the sauce thickens a little. Once the grated yams are very soft, pour the mixture over your onions and peppers.

6. Crack all four eggs into your dish, or spoon the tomato and vegetable mixture into individual dishes and crack one egg in each dish. Bake for 10-15 minutes until the egg is just set. Ideally, you want the yolk runny.

7. Remove the dish from the oven. Sprinkle each slice of fresh tomato lightly with salt and pepper. Split your biscuits and slide a slice of tomato in the middle of each one. Add the spinach to the dish next to your eggs and toss the yam croutons over the dish. Drizzle the Southern sauce over the eggs and spinach, add a few extra dashes of Tabasco and serve.


Potato and Pumpkin Kugel


Potato and pumpkin Kugel

Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.

Potato and Pumpkin Kugel


  • 1 onion
  • 2-3 large baking potatoes (Russet, Idaho)
  • 2 Tbsp. and 2 tsp of potato or corn starch
  • 1 tsp. of Kosher salt
  • 1 tsp. of pepper, divided
  • 3 eggs
  • 2 1/2 Tbsp. olive oil, divided
  • 15-oz. can of pumpkin purée
  • 12-fl. oz. can of evaporated milk
  • 1 tsp. of cinnamon
  • 1 Tbsp. caster/granulated sugar
  • 1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
  • Sour cream for garnish (optional)



1. Preheat oven to 350 degrees.

2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)

Grate potatoes and onion for this potato kugel topped with pumpkin flan.

3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.

Potato kugel prep

4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.

5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.

6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.SAMSUNG CSC

7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.

8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.

Kugel base

9. Bake at 350 degrees for 30 minutes, until edges begin to brown.

10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.


11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)

pumpkin layer

12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.

13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.

14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.

15. After removing kugel from oven, let cool slightly and serve with sour cream.

potato and pumpkin kugel

Dulce de Manzana


dulce_apple_peeling_650_croppedWhen the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.

dulce_ingredients_650Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!



  • 3 cups granulated sugar
  • 1 ½ cups water
  • 2 pounds apples (Granny Smith, Gala or Red Delicious)
  • Juice of ½ lemon
  • 1 Tbsp. rosewater or 1 tsp. vanilla
  • ¼ cup slivered almonds



1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.

2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.

3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.


4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.

5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.



Roasted Cauliflower and Sweet Potato with Figs and Tahini


title fig 650_horizontalI absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!

Roasted Cauliflower and Sweet Potato with Figs and Tahini


  • 1 sweet potato, peeled and cut into 1½-inch pieces
  • 1 head cauliflower, cut into small florets
  • 5 cloves garlic, skins removed
  • 4 Tbsp. plus ½ Tbsp. olive oil
  • 2 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. ground turmeric
  • ½ cup tahini paste
  • Juice of ½ lemon
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 3-4 Tbsp. hot water
  • 5-6 figs, cut in half length-wise
  • Fresh cilantro or flat-leaf parsley, optional



1. Preheat oven to 400 degrees.fig_roasted

2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.

3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.

4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.

5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.

6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.


fig 7 edited 650

Rosh Hashanah Cinnamon Roll Challah with an Italian Twist


Challah for the Jewish New Year is special—round to celebrate the circle of life and sweet (typically with raisins) in the hope of a sweet year. For the occasion, I make what I call my cinnamon roll challah, with rum-soaked raisins (an homage to Italian desserts featuring rum) and a pretty swirl of brown sugar and cinnamon inside.

cinnamon raisin challah whole

Rosh Hashanah Cinnamon Roll Challah with an Italian Twist

Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life

Yield: Two large loaves. (Dairy with butter or Pareve with margarine or oil.)



  • Cooking spray or extra-virgin olive oil for coating the bowl and plastic wrap
  • ½ cup rum
  • ½ cup (generous) dark raisins
  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 1 cup very warm water (105 to 110 degrees)
  • ½ cup sugar
  • 4 eggs (with one yolk reserved for topping), room temperature
  • 1/3 cup unsalted butter (or margarine or oil), softened
  • 1 tsp. vanilla extract
  • 5½ to 6½ cups bread flour, plus additional for work surface
  • 1½ tsp. salt



  • ½ cup light brown sugar, packed
  • 1¼ tsp. ground cinnamon
  • 2 Tbsp. unsalted butter or margarine, melted
  • ¼ tsp. vanilla extract


Egg Wash

  • Reserved egg yolk from dough recipe
  • Pinch of salt
  • 1 teaspoon cold water



1. Coat a large bowl with cooking spray or olive oil and set aside.

2. Heat rum in the microwave or on stovetop until hot. Pour over raisins to submerge them completely. Let stand about 10 minutes. Drain and discard the rum and pat the raisins dry. Set aside.

3. Dissolve the yeast and the warm water in a large bowl, about five minutes. Mix in the sugar, three whole eggs and the one egg white, butter and vanilla. Stir in 2½ cups of the flour and the salt, and combine well. Then add 2½ more cups of flour and mix well. Add additional flour as needed to form a cohesive dough.

4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Press the dough into a large thick disk, and insert a handful of the raisins, spaced apart. Fold the dough over the raisins and flatten again; continue inserting raisins this way until all are incorporated and well distributed.

5. Place the dough in the oiled bowl, then lift out, turn over, and place it (oiled side up) back in the bowl. Cover with plastic wrap and set in a warm place to rise until doubled, about 1½ to 2 hours.

6. Uncover the dough and press down on the middle to deflate. Cover and let rest for a few minutes.

7. Line a baking sheet with parchment paper and set aside. Prepare the filling by stirring together the brown sugar and cinnamon. In a separate bowl, combine the vanilla extract and the melted butter or margarine.

8. Divide the dough in half. Return one half to the bowl and cover. Place the other half on a lightly floured surface. Roll out to a large rectangle, about 20 inches long by 9 to 10 inches wide. Brush a thin layer of the butter over the dough. Then sprinkle with half the brown sugar mixture.

9. Starting at one long edge of the dough, roll it (jelly-roll style) gently but firmly to the other edge. Press the seam and ends to seal. Gently pull and roll this log until it is about 24 inches long, keeping the original thickness on one end and gradually narrowing the other end. Twine the narrow end around the larger end to make a large pinwheel. Press the loose end to seal. Gently press down on the top of the entire loaf to level it.

10. Transfer to prepared baking sheet. Repeat with remaining dough. Prepare the egg wash by lightly beating the reserved egg yolk, a pinch of salt, and 1 teaspoon cold water to combine. Brush on shaped loaves. Gently cover the loaves with oiled plastic wrap and let rise about 45 minutes, until nearly doubled. Halfway through the rise, preheat the oven to 375 degrees.

11. Bake for 20 minutes, and then reduce heat to 350 degrees. Bake another 15 to 18 minutes, until loaf sounds hollow when tapped (the interior should be between 185 and 190 degrees). Some of the sugar mixture might seep out and create a sweet undercrust, which I consider ideal. Serve the same day or freeze.

cinnamon raisin challah sliced


marcia_friedman_smallMarcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. She continues to write about her journey and the intersection of Jewish and Italian food at

Roasted Butternut Squash with Apples and Onions



Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.

I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!IMG_2987_650

Roasted Butternut Squash with Apples and Onions

Serves 6-8 as a side dish


  • 1 large onion
  • 2 apples (Fuji, Honeycrisp or Jonagold)
  • 20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
  • 1 Tbsp. balsamic or pomegranate vinegar
  • Kosher salt
  • 20 grindings of black pepper or to taste
  • ½ cup dried cranberries or cherries
  • ¼ cup sunflower seeds or toasted pine nuts (optional)



1. Preheat oven to 350 degrees.

2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.

3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.


4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.


5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.


Sha-barbecue Cilantro, Lime & Yogurt Chicken Wings


wings title horizontal

Gang, summer is coming to an end! We need to embrace all of its delights as much as we can, including swimming and eating as much ice cream as possible, because that’s what summer’s about, right? I think we should also embrace the later Shabbat start times, and one of my favorite ways to do this is by hosting a “Sha-barbecue”! The first time I enjoyed a Sha-barbecue was almost 10 years ago when I was living in Chicago. I was invited over to my friend Taron’s place for Shabbat dinner. When I asked him what I could bring, he casually said, “Well, it’s a Sha-barbecue, so maybe some guacamole and chips?” I loved how casually he said Sha-barbecue, like it was a thing everyone knew about the world over. But never in my whole Jewish life had I heard of or attended a Sha-barbecue! Ever since that fateful night, I have fully embraced the Sha-barbecue. With Shabbat not starting until almost 8 in the summer, I’ve found that as a religiously observant Jew it’s easy to have friends over and enjoy some adult beverages while barbecuing up the main course and then sitting down to a lovely Sha-barbecue meal. You know, like our forefathers and mothers used to do!

Sha-barbecue Cilantro, Lime and Yogurt Chicken Wings


  • 12 whole chicken wings, tips trimmed and discarded
  • 1 Tbsp. kosher salt
  • ½ Tbsp. pepper
  • ½ Tbsp. sweet paprika
  • ½ Tbsp. cumin
  • ½ Tbsp. garlic powderwings 4



  • 1 cup coconut-milk yogurt (plain)
  • 4 key limes, juiced
  • ½ bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • ½ Tbsp. smoked paprika


For serving:

  • Maldon sea salt
  • 1 lime, cut into wedges



1. Wash and dry the chicken wings, making sure they are free of any feathers. Next, separate drumettes from wingettes by slicing a sharp knife through the joints.

2. Place the chicken wings in a medium bowl. Add the cumin, sweet paprika, garlic powder, kosher salt and pepper. Toss to coat the wings.

3. In a separate, larger bowl, add all the ingredients for the marinade. Stir to combine, tasting for adjustments in seasoning.

4. Once marinade is complete, place the prepared chicken wings into the marinade bowl,wings stirring to coat. Cover with plastic wrap and marinate for at least 1 hour and up to 6 hours, making sure not to over-marinate, as the recipe includes lime juice, which can break down the meat (and not in a good way).

5. Preheat oven to 400 degrees. Line two large rimmed baking sheets with parchment paper.

6. Using tongs, gently place the wings on the prepared baking sheets, making sure to spread them evenly so they aren’t overlapping. Don’t toss out the remaining marinade, as you will be basting while it bakes.

7. Bake wings for roughly 20 minutes. After the initial 20 minutes, baste each wing with remaining marinade. Bake for another 20-25 minutes, or until cooked through.

8. Sprinkle cooked wings with Maldon sea salt and a squeeze of lime just before serving.

wings 3 horizontal

Summer Blueberry Salad with Blueberry Ranch


Summer Blueberry Salad with Blueberry Ranch

My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper


Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries



1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.

Israeli Orzo Salad with Pesto Dressing


Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.

Israeli Orzo Salad with Parsley Feta Pesto

This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.

Israeli Orzo Salad


  • 1/2 cup of blanched almonds
  • 1 cup of curly parsley, stems removed
  • 1/2 lb of feta, divided
  • 2 small cloves of garlicSAMSUNG CSC
  • 1/4 cup of olive oil
  • 3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
  • 3 cups of chopped cucumbers
  • 1/2 lb of uncooked orzo
  • zest of 1 lemon
  • 1/2 a green pepper, optional
  • 1/2 cup of pitted olives, optional


1.  In a large pot, boil water and add a tablespoon of salt.

2.  While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.

3.  Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).

4.  Drain the pasta and mix in 1/2 of the pesto, then toss to coat.SAMSUNG CSC

5.  While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.

6.  Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).


This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.

Three-Berry Coconut-Almond Milk Popsicles


berry popsicles

Ahhhh, summer. The days are long and hot and Shabbat is even longer and hotter. When it comes to prepping for Shabbat in the summer, it’s always nice to have more hours in the day on Fridays. I love having those extra hours to work on a special main course or to enjoy a refreshing homemade margarita (compliments of my sous chef, who also happens to be my husband). But the toss up, of course, is that havdalah doesn’t come in until as late as 9 pm and with a preschooler who wants snacks every 20 minutes and a husband who eats everything in sight, I’ve gotta be prepared with tons of food options on Shabbat. Since I try to curb too much sugar eating, I’ve started having these homemade popsicles on hand for a late afternoon Shabbat treat. They are a BIG hit with the little and big members of my family. They are not overly sweet but lean more to the cool and refreshing genre of popsicles.

Feel free to add a little bit of maple syrup in with your honey if you’re wanting them a bit sweeter. Either way, you’ll feel a lot better for giving your family a tasty, cool treat that is free of refined sugar and food coloring and packed full of healthy goodness. Enjoy!

How to make popsiclesIngredients:

  • 1 1/2 cups mixture of raspberries, blackberries and blueberries, fresh or frozen
  • 1 1/2 Tbsp. water
  • 3 Tbsp. plus 2 Tbsp. honey
  • Juice of 1/2 lemon
  • 1/2 tsp. vanilla extract
  • 3/4 cup canned coconut milk
  • 1/2 cup almond milk


1.  In a small sauce pot, combine berries, water and 3 tablespoons honey. Bring to a boil until liquid is syrupy and thick. Remove from heat. Stir in the lemon juice. Do not mash the blueberries, keep them as is (it’s prettier).

2.  In a small bowl, whisk in 2 tablespoons of honey, the vanilla, coconut and almond milk.

3.  Fill popsicle molds a little over half full of coconut-almond milk. Spoon in berry mixture to fill the popsicle mold.

4.  Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.

Finished popsicles


Delicious berry popsicle