Flaky pastry pockets bursting with a splash of tart and sweet flavors. We picked these berries ourselves which makes it seem even more handmade and organic! They’re perfect for dessert, breakfast, or a snack…yummmmmmm! Be careful, they go fast!

Read on for photos and the recipe…
Sweet, but not too sweet, crumbly, but not falling apart, this is an amazing pie for summer. The cherries were fresh and delicious and it was a nice refreshing end to the heavy BBQ we provided our friends on July 4th. Yum!

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It’s like a cold chicken korma with grapes! That may not sound appetizing to you put that way, but daaaaaaamn. SO. GOOD. Plus it’s that gorgeous yellow curry color and you get the burst of flavor and purple from the grapes…I wish we had leftovers, but it all went so fast!

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Just to be nice to all the vegetarians who decided to come to our BBQ, I decided to make lentil veggie burgers. I recently went to a local restaurant that cooks with all local and organic produce…They make the best veggie burger I’ve ever had and I’m pretty sure there were no lentils or beans. It just tasted so fresh and veggie-licious! So the ultimate goal is to find a recipe like that but for now I’ll stick with this one, which did turn out pretty tasty. Vegetarian and Carnivore approved!

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Not to be confused with baby back ribs…These. were. awesome. The ribs I got from Price Chopper were grass fed and delicious but not really what I was expecting. They were really long (not the side ways length slabs you normally cook ribs as) and had the side bones in them? Very strange. But! nonetheless they were deeelicious. Feel free to make your own BBQ sauce…with tons of people coming and lots to prepare, I wasn’t quite up to the challenge (Dinner Impossible anyone?)

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What an absolutely amazing weekend! Fireworks, BBQs, and friends…what more could you ask for. Keep your eyes peeled for the following recipes over the next week or so:

  • BBQ Pork Ribs
  • Veggie Burgers
  • Southwest Burgers with Lime Chipotle Mayo
  • Curried Chicken Salad
  • Cherry Pie with Almond Crumble
  • Blueberry Raspberry Pastry Pockets

And a great BBQ tip if your area isn’t doing fireworks on July 4th (which ours wasn’t…wtf is that??), SPARKLERS ARE ALWAYS AWESOME!!!!
Now THIS is the main event of the evening. I actually dream about this cake all year long, but don't make it often because there are 9 (count 'em, 9) eggs in it...*drool*. Thoroughly gluten free and delicious! It's a bit tricky to roll and usually cracks, but you can cover it with icing.

Cake Roll (makes 8 - 10 servings)

7 oz. dark, good-quality semi-sweet chocolate
4 tbsp strong coffee
7 eggs, separated
3/4 cup sugar
2 tbsp cocoa

It gets even better....dreams of chocolate....
This was the 2nd best part of the meal! Keep brushing the salmon with the honey orange glaze and pour the rest of it over the quinoa when serving and the flavors will hit you in the perfect way. Definitely proof that Passover food can be gourmet and flavorful...!

4 5-oz. salmon fillets
1 orange (1/4 cup juice, 1 tsp finely grated orange peel)
1 tbsp honey
1/2 tsp ground cumin
2 tbsp olive oil
1 tsp curry powder
1 1/2 cup reduced sodium chicken or vegetable broth
1 1/2 cup quinoa
2 green onions, chopped
1/2 cup shredded carrots
Salt & Freshly ground Black Pepper to taste

Can't you smell the orange-spicy goodness?
A nice hearty and healthy dish to serve alongside pretty much anything for the main course...or a filling snack!

Ingredients (serves 6 - 8 people)
3 lbs potatoes, cooked and mashed
1 lb kale, deribbed and chopped
1 onion, chopped
1 clove garlic, minced
2 tbsp oil
Salt & Pepper to taste

  • Cook potatoes and mash.
  • In a separate pan, saute onion in oil, then add kale and steam, covered, until kale is soft (but not dead).
  • Remove from heat and mix with potatoes and seasonings. Put in casserole dish and bake at 350F until warmed through (we baked for about 15 - 20 minutes)
Yep! It's Vegan! Homemade vegetable stock and tofu matzah balls (no, tofu is not technically kosher, but if you're vegan you have to cheat a little tiny bit...)

8 dried shittake mushrooms
3 cups boiling water
5 medium carrots, sliced + 2 carrots, sliced
2 medium onions, coarsely chopped
1 parsnip, coarsely chopped
3 stalks celery, coarsely chopped
1/4 cup water + 10 cups water
1 tbsp extra virgin olive oil
2 bunches green onions, trimmed
1 potato, coarsely chopped (you can leave it unpeeled if you like)
1" piece of ginger, peeled, thinly sliced
1 clove garlic, sliced
Salt, pepper, thyme, & marjoram to taste
Onion powder (optional)

Go on, you know you're curious...