{{location.city}} {{location.region}} {{location.country}}
{{zmanim.engDateString}} / {{zmanim.hebDateString}} / {{zmanim.parsha_shabbos}}
~ {{formatTime(zmanim.sunrise)}} ~ {{formatTime(zmanim.sunset)}} Candles ~ Fri.{{formatTime(zmanim.candle_lighting_shabbos)}}

Helen Nash

Hearty Dishes for Hearty Appetites

December 8, 2008, by

With winter approaching, hearty foods are satisfying and delicious. Pea Zucchini Soup 6 servings A lovely thick soup of Italian origin, this recipe calls for non-seasonal ingredients. The soup freezes well and you can make it pareve or dairy. Ingredients: 4 Tablespoons olive oil 4 cloves garlic, finely chopped 1 lb. zucchini, rinsed and trimmed,

The Flavor of Fall

September 20, 2008, by

After the light foods of summer, more wholesome fare may be appealing with the coming of fall. Eggplant Relish 4 servings Eggplant is a versatile vegetable that can be prepared in a variety of ways. This dish is quite easy to make since the bell peppers are not peeled, just diced. I like to serve

Summertime Specialities

June 1, 2008, by

With the abundance of fresh fruits and vegetables, I am always inspired to try out new recipes during summer. I hope you will be, too! Salmon Tartar 6 appetizer servings I like to serve this dish with radishes and cucumbers, particularly julienned daikon (a mild-flavored Japanese radish) and seeded, sliced Kirby cucumbers. You can, of

Welcoming Spring

March 1, 2008, by

The arrival of spring ushers in new, lighter foods. Your taste buds will surely appreciate some of these refreshing spring recipes. Hummus 8 appetizer servings, approximately, 14 hors d’oeuvres servings, approximately This dish is especially tasty when served with cucumbers, radishes, bell peppers and toasted pita triangles. Ingredients: 8 unpeeled garlic cloves, wrapped in foil 15-oz.

Warm Winter Dishes

December 2, 2007, by

Bean and Roasted Tomato Soup 10 servings This is a hearty winter soup that can be made a few days ahead and will keep either refrigerated or frozen. Ingredients: ½ lb. small dried beans, such as Great Northern 3 lbs. tomatoes, cored, halved and seeded 3 Tablespoons olive oil 6 garlic cloves, peeled 6 cups vegetable

Fall Favorites

September 2, 2007, by

For me, fall is the time to think of creative, eclectic dishes, since local summer produce is no longer at its best. The recipes below are some of my fall favorites. Split Pea Soup 8 servings This recipe is easy to make and wonderfully convenient to have on hand. It freezes well. Ingredients: 2 Tablespoons

Sumptuous Summer Fare

June 15, 2007, by

When most people think of summer, they think of cold soups and barbecues. Here are some of my favorite summer recipes, most of which don’t require much cooking. Gazpacho 10 servings Perfect for the summer, this popular cold soup made with raw vegetables can be made as spicy and as colorful as you’d like. It

A Taste of Spring

March 13, 2007, by

Come spring most of us long for lighter fare, such as vegetables, fish and a touch of sweetness. Beet Borscht 8 servings There are so many versions of beet borscht. Most of them are made with beef stock and served with pieces of meat, and are meals in themselves, especially in winter. This version, which

Wholesome Delights

December 29, 2006, by

Winter, in my mind, always invokes hearty soups, meats, chilies and other delicious dishes that permeate the house with their wonderful aromas. Barley Soup with Miso 10 servings This soup differs from the traditional mushroom barley soup with the addition of miso as a flavoring. Ingredients: 2 Tablespoons olive oil 2 medium onions, finely chopped