Blintze Souffle

We love this recipe, especially on Shavuot.


3 eggs

16 ounces sour cream

1 tsp vanilla

1/3 cup orange juice

2/3 cup sugar

2-3 packages of frozen blintzes (any flavor – I love cheese, blueberry and apple)


Place blintzes into a greased pan.  Mix all other ingredients and pour over blintzes.  Bake uncovered for 1 hour at 375 degrees. Apple sauce and sour cream are excellent condiments!


I’m not sure where this recipe originated, but my sister Ilana passed it on to me.  Thanks, Ilana!


Cheese Kugel

An all-time family favorite!  You can use low-fat or non-fat sour cream, cottage cheese and/or milk, but it does not taste as good.

1 pound of egg noodles

1 pint of sour cream

1 pound of cottage cheese

1 cup of milk

2.5 tsps of salt

6 tbsps of sugar

4 tbsps of melted butter (This is the most I would use.  You can definitely use less)

crushed cornflakes (We buy a box of cornflakes and I crush them with my hand as I sprinkle them onto the kugel.)


Preheat oven to 350.  Cook the noodles according to the package.  Drain and rinse well.  Mix with sour cream, cottage cheese, milk, salt, sugar, and butter.  Place in greased baking dish.  Top with crushed cornflakes.  Bake for 1.5 hours.


Adapted from the Kinnereth Cookbook

Quinoa and Black Bean Salad

This is delicious and packed with protein. It is good warm or cold. Consider adding avocado and/or tomatoes to add more color and flavor.

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Recipe from

Peanut Noodles

Boil 2 packages of linguini (we found this to be A LOT of pasta…may want to do only one package).

In a medium skillet put in:

3 garlic cloves
2 tablespoons sesame oil
3/4 cup crunchy peanut butter
1/3 cup soy sauce
1/3 cup warm water
3 table spoons honey
2 tablespoons red-wine vinegar
2 table spoons of chopped peeled fresh ginger
sprinkle on hot red pepper flakes
At the end add 3 scallions chopped

Mix the sauce into the noodles.

Right before serving, add:
3 carrots
1 red bell peppar
1 yellow pepper
Chop these in long skinny strips.

Recipe by Shoshana Freedman

Sesame Noodles

1 tbsp salt
1 lb thin spaghetti
1/4 cup oriental sesame oil
3 tbsp soy sauce
1/4 tsp black pepper
1/2 sweet red pepper, finely diced
1/4 cup chopped watercress leaves
1/2 tsp chopped garlic

Bring 4 quarts of water to boil with salt added. Drop in pasta and cook for 3 min after water returns to a boil. Drain pasta quickly, then submerge in cold water for 30 seconds. Drain off the water, tossing the pasta to get rid of as much moisture as possible. place the pasta in a large bowl and immediately stir in sesame oil, soy sauce and pepper. Mix in remaining ingredients. Refrigerate salad- preferably overnight. Serve cold. Be sure to follow directions exactly or salad may be pasty.

serves 6-8.

Recipe By Talia Fein

Minestrone Soup – Gluten Free

Makes 6-8 servings, and can be frozen and reheated.


1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup fresh green beans, chopped into 1/2″ pieces
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can small white beans or great northern beans, drained
2 medium tomatoes, diced
1/2 cup carrot, minced or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 Tbsp minced fresh basil
1/4 teaspoon dried thyme
3 cups hot water
1/2 cup red wine (optional)
1/4 tsp red pepper flakes (optional)
4 cups fresh baby spinach
2 cups small shell pasta (use brown rice or other GF pasta to make this gluten free)


Saute onion, celery, garlic, green beans, and zucchini over medium heat for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus tomatoes, beans, carrot, hot water, wine, and herbs and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Recipe from

Orange Soup

1 onion
2 cloves of garlic
a few pieces of ginger
1 cup of pumpkin chunks
2 sweet potatos
3 carrots
cumin, pepper, salt
1 cup of orange juice
vegetable broth
hot water

The measurements are not exact.  Use whatever you have – it will be delicious! 

Combine vegetables and spices in a large pot with some olive oil.  Allow them to cook for a few minutes.  Then add vegetable broth, hot water, and orange juice.   Bring to a boil, and then lower heat and cook until everything is soft.  Take off of the heat, and use an immersion blender to smooth out the bumps.

Inspired by Yael Goodman