Recipes

Dessert

Ice Box Cookies

These little cookies are exactly what they sound like. This batch makes over 150 cookies! But the best part of the recipe is that you only need to bake 1-2 dozen at a time, the rest of the dough stays in the freezer until you want a fresh batch of cookies. These cookies are perfect for a party. My grandmother used to make these for my kids when they were little and they loved them and so did all their friends.

May 19, 2021

Snacks

Hummus “Im Bassar” - Hummus with Spiced Meat and Herbs

If you’ve never had a plate of creamy hummus with spiced cooked meat glistening in the centre and drizzled with a flavourful fruity olive oil, you are in for a treat. Serve this as a light meal or as part of a mezze course with pita or challah. I like to use lamb, but you can use ground beef or chicken or a mix. You can even make this vegetarian by substituting chopped mushrooms.

May 17, 2021

Snacks

Classic Israeli Hummus

This hummus is incredibly creamy from the tahini. There is NO oil in this, thin it out with water and lemon juice. Spread the hummus on a round plate, drizzle with olive oil and sprinkle with paprika, zaatar, chopped parsley and pine nuts if you like!

May 15, 2021

Snacks

Roasted Whipped Carrot Hummus

This hummus is incredibly creamy and light from the addition of aquafaba (or the chickpea brine). There is NO oil in this, thin it out with water and lemon juice. Spread the hummus on a round plate, lay the extra carrots on one side of the hummus, drizzle with olive oil and sprinkle with zaatar

May 13, 2021

Horseradish-Y Weeknight Mashed Root Vegetables

Steaming the vegetables really locks in the flavour and preserves the vegetable’s texture.

May 11, 2021

Chicken & Turkey

Hoisin Turkey Meatballs with Rice Noodles and Boston Lettuce

I like to serve this recipe on a bed of medium width rice noodles and eat the whole thing in a lettuce leaf.

May 7, 2021

Sides & Salads, Soup

Creamless Asparagus Soup with Whole Grain Croutons

May 6, 2021

Chicken & Turkey

Hoisin Turkey Meatballs with Rice Noodle Stir-Fry

May 5, 2021

Vegetarian

Herbed Lentils with Haloumi and Yellow Tahini

This beautiful lentil salad can be served as a vegetarian main course or as a side to any grilled or roasted protein.

May 3, 2021

My Family’s Hello Dolly Bars

I think this was the first recipe I ever learned how to make on my own. It is super simple but never seems to disappoint. Get the kids on this one and take a back seat!

April 29, 2021

Sides & Salads

Hearts of Palm and Avocado Summer Salad

Sometimes simple is better. I serve this simple salad when I have a complex meal, this salad goes with just about everything. In the winter, you can add apple pieces in place of the tomato.

April 27, 2021

Dessert

1-2-3 Easy, Flaky, Dairy-Free Hamentashen Dough

Hamentashen are my favourite cookie all-around. I make them with several kinds of dough—using butter, or cream cheese, or sour cream. But this one is my go-to. I love this dough for its ease and because it is foolproof. Even though it’s dairy free, it is not heavy and the flavour is delicious. It is easy to roll out (great for warm hands and little kids) and needs little refrigeration (which is a huge bonus when you have a near-immediate craving for hamentashen—um, always, duh). This recipe was adapted from Leah Koenig’s Modern Jewish Cooking. I highly recommend (almost insist) that you weigh your flour to be sure you use the right amount. If you measure it with a measuring cup, be sure to lighten up the flour with a fork or spoon and then spoon it into the measuring cup and level it off with the back of the knife. A standard cup of flour should weigh 130 grams. If you dip your measuring cup into a densely packed bag of flour, you are likely using ¼ cup too much flour per cup, which will make the dough very dry and it will crack when rolled out.

April 25, 2021