INGREDIENTS: 2 tablespoons olive oil 3 cloves garlic, sliced 1 medium red onion, halved and thinly sliced 2 bunches (1 lb.) curly kale, washed, de-stemmed and dried 2 tablespoons white balsamic vinegar 1 cup chicken or vegetable broth 1/8 teaspoon kosher salt 2 pippin apples, peeled, cored, and sliced 1/8″ thick METHOD: In a braising...Read More

Use this rice stuffing with game hens, chicken, or turkey. INGREDIENTS: 1 cup wild rice 3 cups chicken or turkey stock (or water) 1 1/2 teaspoons kosher salt (divided) 4 tablespoons butter 1 medium onion, chopped 1 apple, such as a Golden Delicious or Fuji, peeled, cored, and chopped 1/2 cup dried cherries (optional, but...Read More

Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar,...Read More

The beauty of these tender biscuits is that there’s no butter or shortening to ‘cut in.’ The heavy cream provides the fat. These are equally good as shortcakes with strawberries. INGREDIENTS: 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 3/4 teaspoon salt 1 1/2 cups heavy cream or whipping cream 2-3 tablespoons...Read More

INGREDIENTS: 5 large pomegranates, seeded 5 large oranges, peeled and trimmed into segments 1/3 cup fresh cilantro chopped 5 green onions, ends trimmed thinly sliced 4 tablespoons fresh lime juice 1 1/4 teaspoons ground cumin 3-4 tablespoons fresh jalapeno chili minced, seeded Salt to taste 2 tablespoons extra virgin olive oil METHOD: Break the pomegranate...Read More

If you’re a fan of TGI Friday’s honey mustard dressing and sauce, you’ll love this version. INGREDIENTS: 2 tablespoons mustard 4 tablespoons honey 1 tablespoon white wine vinegar 1/2 cup mayonnaise 1/2 cup sour cream METHOD: Place all ingredients in a blender jar. Process until all ingredients are incorporated. Pour into a storage jar and...Read More

INGREDIENTS: 6 cups ground cherries, husked and rinsed 2 cups sugar 1/2 cup water 1 cup apple cider vinegar 2 cups onion, chopped 1 cup red bell pepper, chopped 1 cup golden raisins 1 tablespoon coriander 1 tablespoon mustard seed 1/4 teaspoon ground cloves 1-2 teaspoon(s) red pepper flakes, depending on how much heat you...Read More

INGREDIENTS: 4 ripe kiwis, peeled and sliced 2 cups honeydew melon, seeded and peeled, cut into chunks 2 tablespoons fresh lime juice 1 tablespoon agave nectar (or honey) 6 ice cubes 2 mint sprigs, optional, for garnish METHOD: In a blender, whirl melon, kiwi, lime juice, sweetener, and ice cubes until blended and smooth. Divide...Read More

This recipe was inspired by a recipe originally published in Jewish Cooking in America by Joan Nathan. Curried Sweet Potato Latkes are a nice change from the traditional potato latkes served at Hannukah, served with a little Greek yogurt. We enjoyed these spicy latkes with broiled salmon with an orange yogurt sauce. INGREDIENTS: 1 pound...Read More

INGREDIENTS: 1 1/2 cups ground cherries, husked and washed 12 tablespoons butter, divided 1 cup light brown sugar, packed 1/4 cup dark rum 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup white sugar 1/2 cup milk 1 large egg METHOD: Preheat oven to 400°F. Remove the husk cherries from...Read More