by Monita Buchwald
Ingredients:
4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Cut the vegetables and toss together. Set aside.
To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad […]

by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste
Directions:
1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving
Directions:
1. Place the beans in a bowl and cover with water 2” above […]

by Monita Buchwald
Ingredients:
2 sticks butter
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1 teaspoon ground cinnamon
1 pint of chocolate and 1 pint of vanilla ice cream
Directions:
1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a medium bowl, cream together 1/2 cup confectioners’ […]

by Monita Buchwald
Ingredients:
2 ripe but not overly soft avocados pitted, peeled and diced
½ cup minced red onion
1 cup of cherry tomatoes cut in half or quarters or grape tomatoes cut in half
lime juice from ½ of a lime
¼ teaspoon chili powder
1 teaspoon coarse salt
Pinch of black pepper
Directions:

1) Mix together the avocados, tomatoes and onions
2) Add […]

by Monita Buchwald
This version of mushroom quiche, which is adapted from a recipe in Thomas Keller’s Bouchon cookbook, is well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they’re nicely distributed throughout the silky egg custard. This recipe appears courtesy of Food and Wine.
Qick Tip: The unmolded […]

by Monita Buchwald
Ingredients:
2 pounds peaches ripe, but firm – pitted and cut into ¼ inch slices
¾ cup all purpose flour
¾ cup sugar
2 eggs
8 oz. heavy cream
2 tsps vanilla extract
Confectioners’ sugar for dusting
Directions:
1. Pre-heat oven to 400°
2. Butter and flour a 2-quart baking dish and place fruit evenly across the bottom
3. In a medium bowl, combine […]

by Monita Buchwald
Ingredients:
1 pound fresh asparagus
2 tsp coarse salt
For the Mimosa
2 hard boiled eggs
1 teaspoon minced parsley
1 teaspoon minced chives
For the vinaigrette
½ teaspoon coarse salt
1 tablespoon mustard
1 tablespoon red wine vinegar
salt and pepper to taste
3 tablespoons olive oil
Directions:
1. Cut off ends, but not tips, of the asparagus
2. Fill large frying pan ½ way with water […]

by Monita Buchwald
Ingredients
2 cups finely diced Yukon gold potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups vegetable or “no-chicken” broth
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
11/2 to 2 cups sour cream or heavy cream
1 tablespoon chopped chives
Directions
1. Cook the potatoes in salted water to cover until just […]