Tag Archives: pesto

Nightshades, Take 3: Fried Eggplant with Pumpkin Seed Pesto

Molto bene! These one bite wonders will have you jammin to some Bieber, 1D, and the Wanted. Or some other form of better music. If these were my girlfriend, though, I’d never let ‘em go; I dunno about me but I know about you, say hello to pumpkin seed pesto in 3, 2, swag.

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Eggplant Pesto Salad

One of my most favorite appetizers that my mother makes are little eggplant rolatini’s with a thick walnut cilantro pesto filling, marinated in oil and vinegar. My family pounces upon these magnificent delicacies as tho we are about to be hit by a Zombie Apocalypse. I have seen my mother make these often, and know the drill. But in my small kitchen, they would take me a while. You all know I LOVE to make complicated foods that have like a million steps, but I had company coming over, not enough time to make the rolls, eggplants, and pesto sauce in my fridge. So I made this salad instead. Tastes almost as good as my mom’s rolls. You want to let this sit in the fridge though for at least a couple of hours, or even overnight. The longer, the better.

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Best Pareve Pesto EVER

I have perfected the recipe for pareve pesto. Better than my first pesto post. The secret? Read below to find out…

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Extreme Makeover: Leftover Chicken “Crab” Cakes

After I had recovered from that ridiculous ailment known as a Sinus Infection, I realized that I had wayyyy too much Jewish Penicillin aka Chicken Soup left over. Why should this kosher chicken that costs 500% more than the traif stuff go to waste? So I decided to get inventive. And voila! Like magic, these Chicken Cakes were born into the world. Without labor pains. Well ok, maybe a few contractions here and there. 

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Italian Eggrolls

I think it is safe to say that the list of famous people I’ve met is now 1 name longer. Cobra Starship, 3OH!3, the Power Rangers, Nadia Giosia, Kelsey Nixon, and the Halliwell Manor from Charmed. Ok the last one isn’t a person, its a place. But you know what?! It doesn’t matter, because that has nothing to do with the awesomeness that is the Italian Eggroll. Make it. Taste it. Love it.

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Pasta “Niente de Mangiare”

Niente de Mangiare is Italian for “nothing to eat.” Thats how I felt after I got back to my apartment after Rosh Hashana. After stuffing my face at my parents house for 3 days, I had to come back to reality. And the reality was that I had no groceries in my fridge. I had a bottle of wine, some ground meat and pesto in the freezer, dry pasta, and spices. So, I did what any resourceful man would do: make something out of nothing. Here’s what to do when you’re low on groceries:

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Steak Salad

“Yes, men like sports. Men watch the action movie. They eat of the beef and enjoy to look at the bosoms.” – Xander Harris, BtVS.

You will be seeing a lot of steak and meat recipes from me. If you ever wonder why, just remember this quote. This is a delicious way to sneak some nutritive foods with your steak. This is a method; you can use any combination of fruits, veggies, or dressing. I liked it this way, and so did the friends I invited for Shabbat dinner last week to taste test. :)

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Hummus Crostini: Take 2

You can probably tell by now that I like making these Crostini’s. This is just a spin of my Hummus Crostini with Caramelized Onions and Mushrooms (recipe here). Sexy, juicy, and delicious. Just like me. Or Adam Levine. Or both of us.

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Hummus Crostini

Hey, so remember the post I JUST added to the site, with my Hummus & Caramelized Onions & Mushrooms? If not, click the link. Here’s how to turn it into a crunchy scrumptious crostini. Enjoy!

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Roasted Tomato’s with Pesto on Arugula Salad

A new spin on a Caprese. I was watching Ina Garten the other day, and she made these roasted tomatoes and they looked really good. So I made them too. They taste even better than they look. You can make this pareve if you withhold the cheese. I made this to break my Tisha B’Av fast, so I kept it dairy with some fresh shredded mozzarella cheese. If basil is in season then then you can definitely julienne some basil or even mint and mix that in with the arugula.

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