Garlic Chicken Stew
Among my cookbooks is the 1978 'Joys of Jewish Cooking' by Stephen and Ethel Longstreet, which features recipes from Jewish kitchens...
Ratatouille (vegetable stew)
Adapted from the 1977 edition of the Moosewood Cookbook by Mollie Katzen. Takes about 40-50 min; makes 4 hearty servings. ingredients (in...
Vegetarian Chopped Liver
This is a good substitute for traditional chopped liver. The lentils provide healthy fiber and the olive oil and walnuts healthy fats....
Fattoush or Peasant Salad
A typical Lebanese salad. It can be served with grated cheese sprinkled on top. Makes about 3 servings. Salad Ingredients: 2 cups...
Three (or Four) Bean Salad
This salad can be quickly tossed together from canned beans and sliced onion and bell pepper. I made this salad on the U.S. Coast Cutter...
Cold Green Pea Salad
A classic southern salad. A version of this is included in the 1974 cookbook: Monga Ma's Legacy: Ole-time Cooking in Georgia, by Cherry...
Antipasto Salad
This luscious salad is easy to throw together if you have jars of roasted red peppers, artichoke hearts, pepperoncini peppers, and olives...
Baba Ganoush, or Middle Eastern Eggplant Dip
Besides hummus (chickpea dip) and tahini (made from seasame seed paste), a common dip for pita or fresh veggies is eggplant dip, or baba...
Carrot Slaw
Who doesn't like carrot slaw? Traditionally made with dark raisins, you can add pineapple chunks, dried cranberries, or golden raisins...
French Lentil Salad
This is my favorite salad from Dr. Dean Ornish’s Program for Reversing Heart Disease. I modified the original recipe by substituting red...
