KosherEye.com Adapted from Allens Inc., Quality Vegetables A wonderful side dish of rice, chopped spinach and asparagus spears. This recipe is versatile and can be prepared either dairy or parve. Ingredients: 1 tbsp Olive oil 1 Shallot, minced 1/2 Red bell pepper, diced 1 12 oz. bag Popeye’s...

KosherEye.com Adapted from Allens Inc., Quality Vegetables What could be better than sweet potatoes, brown sugar, chopped pecans and marshmallows! A time saving recipe that uses canned sweet potatoes – this dish is ready in no time and your family will love it. Ingredients 2 cans (15 oz. each)...

KosherEye.com Adapted from Allens Inc., Quality Vegetables This Pecan and Sweet Potato casserole is brought up a notch with the addition of Basil which adds a subtle peppery flavor. This is a real time-saver recipe as it uses canned sweet potatoes - what could be easier, faster, and tastier!...

KosherEye.com by Chef Avram Wiseman Dean of Students, Center for Kosher Culinary Arts Bring out the sweetness of butternut squash by roasting it in a hot oven, and pair it with the ping of dried cranberries. Aside from Thanksgiving, this is a great side dish for fall and winter. Ingredients: 1...

KosherEye.com by Chef Avram Wiseman Dean of Students, Center for Kosher Culinary Arts Sweet potatoes, honey, cinnamon, ginger and nutmeg – a perfect marriage of flavors combined to produced this parve, creamy Sweet Potato Gratin. Ingredients: 3 pounds sweet potatoes 3 eggs 1/4 cup Coffee Rich or...

KosherEye.com by Chef Laura Frankel, Executive Chef for Spertus Kosher Catering author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes Hot and Trendy Veggies. Dinosaur Kale is the new “it” veggie this fall says Matt Lauer of the Today Show. I didn’t know we had “it” veggies – but...

KosherEye.com by Chef Laura Frankel, Executive Chef for Spertus Kosher Catering author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes This healthy and delicious puree can be made NOW and served Later. The brightly colored side dish can be frozen. That means less stress for you...

KosherEye.com by Reyna Simnegar, Persian Food from the Non-Persian Bride This is by far my favorite Persian rice. Every time I go to New York, my husband and I make sure to stop at Colbeh. They make the best Shirin Polo!! This is my version of this yummy dish. For the orange peel, simply use a...

KosherEye.com from Cooking for The King.com by Renee Chernin Kefte de Prassa, or kyeftes, keftedes, kifticas, either way you say it, Sephardic Leek Patties come with a warning: addictive. Leeks are traditionally served this way in Sephardic homes as a tradition for Passover as a sign of Spring and...

KosherEye.com by Ann Stettner, Wild Thymes Farm, Inc. One of our favorites! What a combination – potato pancakes, sliced Smoked salmon, crème fraiche, and to bring it up a notch, Moroccan Spicy Pepper Dipping Sauce. Ingredients: 2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion 1/2...

KosherEye.com Adapted from The New Food Processor Bible: 30th Anniversary Edition (Whitecap) by Norene Gilletz, Gourmania My daughter Jodi and son-in-law Paul Sprackman love this crispy potato pudding. The processor makes it so easy! If you use potato starch, it becomes gluten-free – you can also...

KosherEye.com A KosherEye Signature Recipe Ingredients: 1 cup honey Few sprigs of one of the following (fresh, clean and dry): thyme, rosemary, mint, sage leaves, lavender, rose petals, or a whole vanilla bean Directions: Gently warm the honey in a small pan. Stir in a few sprigs of either fresh...

KosherEye.com Adapted from Bon Appetit, Y'all by Virginia Willis This simple casserole is a familiar dish in the South. It is an absolute standard at potlucks, brunches, weddings, and funerals. Casseroles are the salve that heals a Southerner’s wounded soul. I always call this dish “funeral grits”...

KosherEye.com Adapted from Bon Appetit, Y'all(amazon) by Virginia Willis This simple casserole is a familiar dish in the South. It is an absolute standard at potlucks, brunches, weddings, and yes, funerals. Casseroles are the salve that heals a Southerner’s wounded soul. It can be treated as a...

KosherEye.com Adapted from Ball Beginner's Guide to Canning & Recipe Booklet Chutney is a spicy condiment made of chopped fruits and/or vegetables and cooked in vinegar and sugar with ginger and spices. This recipe for Caribbean Peach Chutney uses sweet summer peaches, dark and light raisins and...

KosherEye.com Adapted from Pasta: Italian, Asian, American...and More: Food & Wine Books −recipe by Ida Bobrow There are many variations on this traditional Jewish pudding. In this one, our favorite sweet version, wide egg noodles are combine with creamy cheeses flavored with lemon and orange...

KosherEye.com This casserole is best made with sweet onions. When Vidalias are in season, we use them, since they are Georgia's official state vegetable. In the winter we substitute Peruvian sweet onions. This recipe is always a hit, even with non-onion lovers. We thank our friend Lucy for...

KosherEye.com By Mimi Markofsky, owner Elite Kosher Catering This recipe for quinoa salad is "bejeweled" with dried apricots, cranberries, cashews and a wonderful raspberry vinaigrette dressing. Ingredients: 1 pound quinoa, cooked according to package directions 4 green onions, biased sliced 16...

KosherEye.com A KosherEye Signature Recipe The addition of cooked chicken, beef, or faux "shrimp" turns this into a meal. You can add any type of vegetables you like – this Vegetarian Fried Rice recipe is a great way to use up leftover veggies. Ingredients: 3 cups raw rice, uncooked (this is...

KosherEye.com From Challa-Peño, A Mother and Daughter in the Mexican Jewish Kitchen by Alexandra and Susan Schmidt Spiciness: 2 I make this recipe as a treat year-round, for Shabbat and Passover. I always worry that I make it too often, but when I don’t, the complaints roll in. Since we’re so...