Avocado-Chèvre Spread Recipe

Avocado-Chèvre Spread

Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
Citrus-Olive Tapenade Recipe

Citrus-Olive Tapenade

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

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  • 10 M
  • 10 M
  • 0
Turkey Soup with Ginger, Lemon, and Mint Recipe

Turkey Soup with Ginger, Lemon, and Mint

This turkey soup is brightened by ginger, lemon, and mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.

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  • 20 M
  • 40 M
  • 0
White Asparagus with Oranges and Olives Recipe

White Asparagus with Oranges and Olives

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

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  • 15 M
  • 30 M
  • 0
Yellow Gazpacho and Ratatouille Recipe

Yellow Gazpacho and Ratatouille

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

  • Quick Glance
  • 50 M
  • 1 H
  • 0
Curried Cauliflower with Currants and Pine Nuts Recipe

Curried Cauliflower Salad with Currants and Pine Nuts

For this salad, curried cauliflower, currants, and pine nuts are tossed in a curried dressing. The cauliflower salad can be made several hours ahead.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
In Winter We Ate Pears

Tuscan-Style Sauteed Chicken

Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.

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  • 20 M
  • 1 H, 30 M
  • 0
Peppers with Garlic-Anchovy Bagna Cauda Recipe

Peppers with Garlic-Anchovy Sauce |
Peperoni con Bagna Cauda

Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 0
Love Soup by Anna Thomas

Pureed Carrot and Yam Soup with Citrus and Spice

This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.

  • Quick Glance
  • 40 M
  • 1 H
  • 0
Quinoa Salad with Pistachios and Cranberries

Quinoa Salad with Pistachios and Cranberries

The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)

  • Quick Glance
  • 15 M
  • 20 M
  • 4
Jewish Slow Cooker Recipes

Roasted Parsnip and Jerusalem Artichoke Soup

Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.

  • Quick Glance
  • 45 M
  • 6 H
  • 2
Jewish Slow Cooker Recipes

Poached Fruit Compote

Poached fruit–peaches, plums, apples–are poached in an herbed sweet wine liquid. This poached fruit compote is perfect for Sukkot or any celebration.

  • Quick Glance
  • 20 M
  • 2 H, 20 M
  • 0
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