Roasted Beets, Avocado and Mesclun Salad

We’re happy to have Gloria Kobrin, a resident Jewish foodie, on the blog this week to share some favorite Passover recipes as we gear up for the holiday. Gloria is a mother and grandmother and has cooked her whole life for groups ranging from four to 100. She specializes in creating delicious gourmet food that is approachable to the home cook and that also happens to be Kosher. Gloria is the author of the Kosher Cookbook App for iPhone and iPad  and she has just launched her new website:

Here’s what she has to say about her latest salad creation: The sweet beets, tangy clementines and creamy avocados tossed with lemon vinaigrette are a delicious and refreshing combination. Add some toasted pine nuts or almonds if you want some crunch.

This dish is the perfect appetizer in between your Matzoh Ball soup and your Gefilte fish!


Browned Brussels sprouts with Bread Crumbs


How many kids do you know who like Brussels sprouts?

Somehow, Brussels sprouts are at the top of our list (minus the husband).  I should clarify, Trader Joe’s Shaved Brussels sprouts, sautéed with olive oil and sea salt, was what originally put them on our radar.

From there, I gained the confidence to experiment with a new dish: Brussels sprouts and Bacon with Maple Syrup.  Another hit.  The irony? There isn’t a shred of Brussels sprouts in any of Mom’s recipes.  In fact, I didn’t even know what they looked like until starting the blog.  When starting to cook for the family, I was too focused on championing the basic veggies: broccoli, carrots and green beans.

Seems like most of my recent recipe successes are simply variations of one another.

My kids love lasagna so I knew they’d love the Chicken Roll Ups.  My kids loved Mom’s Cheeseburger Pie so I knew they’d love Turkey Pie.  Same goes for most of the Slow Cooker dishes.  Sometimes, just switching one or two ingredients does the trick to help me diversify our meal plan.


Last night’s dinner side was a new Brussels sprouts spin off.  I found baby sprouts that I purchased in spite of their misspelling (yet again) at the local gourmet food market: Citarella.  Instead of a simple  saute, I decided to jazz up the dish a little and mix in some left over chicken broth, onion, garlic, lemon, cheese, Panko and some pecorino Romano to the roastin sprouts.  YUM.

The kids ate the dish without any hesitation but, voted for our traditional shaved Brussels with olive oil and salt as their fave.  They said the liked the crunchy “potato chip” texture of the basic recipe.  This one was “too soggy” and “not salty enough.”

I loved it.  Try it for yourself.


Next time I’d add more garlic and less broth.






Thanksgiving Menu

Whether you’re hosting a Thanksgiving feast or you’re merely a guest required to bring an assigned dish, I’ve curated some recipes from the blog to help fill in the blanks and take the stress out of the prep.

You can take your pick from appetizers to sides to main dishes to desserts.  I promise you’ll find tasty, easy to make recipes.  After all, if I can make them, anyone can.

So why not plan ahead and get cooking?

And remember to celebrate FOOD and family, and to give thanks.


Baked Brie

Hot Crab Dip

Mexican 7-Layer Dip

Chex Mix

Broccoli Cheese Dish

Hummus Dip

Homemade Guacamole

Spinach and Artichoke Dip


Rosemary Foccacia Bread

Banana Honey Bran Bread

Banana Chocolate Chip Bread



Sweet & Sour Brisket

Pistachio-Crusted Raspberry Chicken

Garlic Chicken

Pot Roast Au Jus

Turkey Casserole

Turkey Meatloaf

Flank Steak


Brussels Sprouts w/Bacon and Maple Syrup

Sweet Potato Marshmallow Casserole

Carrot Pudding

Cauliflower au Gratin

Broccoli Casserole

Green Beans w/Shallots

Apple Butter



Butternut Squash & Carrot Soup

Lentil Parsnip & Apple Soup

French Onion Soup


Mom’s Old Fashioned Rice Pudding

Pumpkin Pie

Pumpkin Cake

Pumpkin Pudding

Pumpkin Cappuccino Chip Muffins

Pumpkin Brownies

Bourbon Nut Cake

Peach Cobbler

Black Bottom Cupcakes

Earthquake Cookies

No Bake Chocolate Pie


Rustic Apple Pie

Roasted Red Pepper Dip

red pepper dip

I have a note on our kitchen bulletin board.

The note is the last one my mother wrote to my daughter before she died.


Mom secretly stuffed it in her lunch box on the way to day camp.  My daughter, then 6, thought enough of the note to save it and to not throw it away like any 6 year old would in the fury of scavenging for their lunch food.

So, you can imagine how my heart raced when a childhood friend posted a handwritten recipe card of Mom’s in a Facebook message to me.

red pepper dip

The Roasted Red Pepper Dip recipe!  I remember eating it as a kid, but I couldn’t find it in the massive pile of recipes when we were cleaning out Mom’s kitchen.  Sadly, I know there are quite a few recipes I can’t find. But, seeing this for the first time in over thirty years was like excavating a long lost treasure.  Yes, it’s only a Roasted Red Pepper Dip but there are soo many memories blended within it.

I love that the recipe is written in red marker and it’s a Red Pepper Dip.  I know that wasn’t planned but sometimes I try to imagine Mom quickly jotting down the ingredients and instructions in her kitchen, as if she’s working on a new science experiment.

When I created her dip (which takes all of 4 minutes) Mom’s comforting handwriting was guiding me through the process as if she were in the kitchen right next to me, holding my hand.   I remember she served this dip with cold mini carrots and raw broccoli florets.  I also remember refusing to eat this as a child but, when I was a older, I finally gave it a try and loved it.

While I miss her desperately, and Thanksgiving is always a sharp reminder of our loss, I love knowing that Mom’s spirit lives on through her recipes that are staples in kitchens all over the country.

Yes, she will undoubtedly be celebrating with everyone this holiday season.









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