by Levana Kirschenbaum
A great cut of meat hardly requires any flourishes. Case in point–this recipe here. After you’re done cooking the London broil, all you really need is some salt and pepper to taste. But for Shabat, feel free to dress it up with this simple olive sauce to add a more exotic flavor.
For the […]

by Levana Kirschenbaum
I just love tilapia–delicious, economical, widely available, lean, nutritious. What more should we ask for? It’s wonderful on its own with a spray of oil and a sprinkle of your favorite spices. But if you want to add a kick, serve it along with some Harissa sauce. It’s for hot food lovers only! […]

by Levana Kirschenbaum
This salad is amazingly like its dairy counterpart using mozzarella or goat cheese, thanks to the capacity of the tofu to absorb the marinade flavors so thoroughly.
Ingredients:
1 pound extra-firm tofu, cut in 1-inch cubes
3 firm, ripe tomatoes, or 6 plum tomatoes, seeded and cut in wedges
1 cup sun-dried tomatoes, briefly soaked in […]

by Levana Kirschenbaum
French cooking uses escarole lettuce quite often, not just in salads, but cooked, which highlights its pleasant bitterness and pairs beautifully with milder ingredients such as peas and zucchini. Peas and mit have a natural affinity. This soup is luscious, even if it sounds unpretentious. Do not hesitate to serve it to distinguished […]

by Levana Kirschenbaum
Whenever there is an opportunity to save cooking or prepping time and still eat well with minimal or no loss of nutrition, I am the first to take it. Every so often, I play devil’s advocate, bring home the latest manufactured creations and let them face off against my own from-scratch ones, just […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as swiss chard, kale, collard greens, rinsed, trimmed and sliced crosswise
2 tablespoons tahini paste
Juice of ½ a lemon
3 cloves garlic, minced
Salt and pepper to taste
Directions:
1. Bring 3 inches of water to boil in a pot. Throw in the greens for 3-5 minutes and drain.
2. In a bowl, […]

by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]

by Levana Kirschenbaum
You’ve been good all week, counting calories, minimizing carbs and then Shabat rolls around. Between the mountainous Challah and the tempting desserts, what’s a dieter to do? Well, to begin with, let’s not call this a diet. The point is to eat deliciously and nutritiously, Shabat and everyday. How can this be done? […]