Happy Spring!! I am currently figuring out my Passover menu and I’ll give you some recipe links next week. I am not going to my Mom’s for Easter this year, but I will provide you with ideas for both holidays. My biggest piece of advice if you are hosting any holiday is to commit to a menu as soon as possible. I know you have a lot of options and that it can feel overwhelming deciding on what to make, but just decide and move on! Here’s your dinner planner for the week: Continue reading
Coming up with Passover-compliant pastry crust is a challenge but I lean into matzoh for lasagne and chilaquiles, so why not the crust for quiche? In fact, matzoh works perfectly well and it’s dead simple to use. I am giving you an example of a filling, but you can use whatever you like!Continue reading
Happy Spring! My daughter Anna is coming home this weekend for a visit and I am so excited! I am sure she will help with Monday’s Instagram live. Just like old times! 😉 Also, I am doing a virtual event this Friday, March 24th at 11:00 am PT with an Entertaining with Ease theme. My friend Jeanne Rosner is hosting on her platform, Soul Food Salon. Check out her website or Instagram for details on how to register. It’s going to be fun! Here’s your dinner planner for the week: Continue reading
This is a great salmon recipe for Easter or Passover, but there’s an evergreen quality about it that makes it perfect for anytime of year. It’s impressive enough to serve to guests, but very easy too. There isn’t one way to make it, so don’t be discouraged if there’s an ingredient you don’t care for (even salmon!)Continue reading
I say this every year, but St. Patrick’s Day is not only a day to pay respects to a saint, if that’s your culture, but it’s an opportunity. The opportunity is to make GREEN food because it’s acceptable even for green food-haters. Get out the blender and start blending spinach into your family’s pancakes and muffins, avocado into their smoothies, and go ahead and make a chopped salad with every green vegetable you can get your hands on. More ideas below! Also, in Monday’s newsletter, I am sharing some fabulous new finds. The newsletter is FREE! Here’s your dinner planner for the week: Continue reading
These are the perfect spring cookie! They are quite delicious and so pretty. I rarely use white chocolate but I love the flavor with strawberries, kind of like a strawberries-and-cream situation. But obviously white chocolate is full of sugar, so please swap in dark chocolate chips if that’s more your thing. Another fun option is to take candy-coated chocolates in pastel colors and stir those in. There are some dye-free options like the brand Unreal.Continue reading
If you take my online monthly cooking class, the March class is up and the theme is all-new recipes for Easter and Passover. Yes, the recipes work for both holidays!! Here are the recipes covered:
Crustless Spinach-feta Pie (not a frittata), Honey-Lemon Roast Chicken with Thyme, Roasted Carrots with Calabrian Chile Yogurt and Mint, Wedge Salad with an Herby Dressing, and Flourless Brownie Cookies
As always, one of the things I strive to do is provide swaps for almost everything. I even provided a plant-based swap for the chicken (and it’s not fake chicken!) If you are allergic or intolerant to an ingredient for which I did not list a sub, ask me and I’ll give you a recommendation.
Also, if you live close to Manhattan Beach, please come join me at Pages Bookstore the evening of Tuesday, March 7th! I am hosting best-selling author Rebecca Serle for the paperback launch of her delightful book, One Italian Summer. We’ll have a book chat and then meet all of you!! Tickets available here. Here’s your dinner planner for the week: Continue reading
Spetses is one of the Greek islands and a place I visited many years ago. I love Greek food and I still remember this cod dish I had in Spetses which I have recreated often for weeknights with my family and dinners with friends. The recipe is written to serve 4, but you can easily increase to 6 if you can fit that number of filets in the skillet. I am using cod here which is very commonly used in Mediterranean areas, but you can use halibut or whatever thicker white fish you have access to. I originally had the dish with zucchini, but I have swapped in fennel because it’s in season right now. Definitely try it with zucchini in the summer!Continue reading
