When asparagus is in season, it’s a sign to me that we are out of the winter woods and it is officially spring!! I love featuring asparagus on every spring holiday menu and this recipe for roasted asparagus with parmigiano-reggiano has so much flavor and is so easy. I thought I would squeeze it in before Easter in case you’re looking for a good side dish.Continue reading
It’s all about Passover on Wednesday night and Easter next Sunday! See my suggestions if you still need recipe ideas. I have already started making my desserts! On another note, if you take my monthly online cooking class, the April class will be uploaded this weekend! If you are not a monthly subscriber, you should be! The classes are informative and fun and you watch on your own time. Here’s the menu for April:
Chipotle Tomato Bisque
Chopped Salad with Jicama and Pineapple
Grain-Free Mexican Chocolate Skillet Cookie
One Pan Green Enchilada Skillet
Sheet Pan Quesadilla
Here’s your dinner planner for the week: Continue reading
I’m squeezing in a recipe before Easter and even Passover (if you make some modifications.) These mini strawberry cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS! I love an individual dessert. The strawberry swirl is easier than it looks and divine. Let’s do it!Continue reading
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
