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Recipes I've Shared:

Watermelon soup

A refreshing soup for hot days

Corn and potato chowder

A quick vegetarian soup made with things I had around the house.

Chocolate chia breakfast pudding

A yummy, fudgy, grain-free breakfast pudding. My whole family loved it. Serve with chopped berries.


Smitten Kitchen: Mom's Apple Cake

One of my favorite recipes from Smitten Kitchen, and my go-to dessert for Rosh Hashanah, the Jewish New Year, when apples are a traditional food. Recipe here:

Note that I omit walnuts and use coconut oil instead of canola or vegetable oil.

Purple cabbage salad

This delicious salad is a great alternative to traditional cole slaw, and is a big hit at barbecues. I also enjoy a big helping for lunch topped with salmon or surimi (fake crab).

Whole Wheat Cottage Cheese Pancakes

My family's standard pancake recipe. High-protein! From

KERF Original Recipe Overnight Oats (Oatmeal)

A yummy way to start the day. The bananas add sweetness, the oats add selenium and lots of other great ingredients, and the whole thing is delicious. From

Plum Poppy Seed Muffins

From the Smitten Kitchen cookbook by Deb Perelman.

Rainbow Vegetable Curry

From Simple Vegetarian Pleasures by Jeanne Lemlin. Yummy and mild -- good even for self-proclaimed non-curry eaters.

Beet and Mushroom Soup

A Russian-themed soup to feed my Russian husband.

Very Good (2 ratings)
Turkey Sausage Risotto with Red Peppers and Mushrooms

Completely dairy free because it comes from a kosher cookbook!

Creamy Butternut Squash Soup

This recipe adds a little evaporated milk.

White Bean and Vegetable Gratin

A vegan main dish that is tasty and colorful. The breadcrumbs form a golden crust on top and coat the rest of the dish with crunch and flavor when you eat it. A gratin is any dish with a crunchy topping, and does not necessarily need to include cheese.

From Simple Vegetarian Pleasures by Jeanne Lemlin.

Asian krab broccoli slaw

A great thing to have for lunch!

Moosewood Low-Fat Black Bean Chilaquile

One of my favorite dishes from the Moosewood Low-Fat cookbook. Flavorful, very filling, and will satisfy the meat eaters. Recipe online at:

Yip Yap Banana Snaps with Chocolate Chips and Pecans


Root Vegetable Tzimmes

From the New Jewish Cook Book. My husband raved about these!

Minted Pea Soup

A delicious spring soup to be served cold in warm weather. The peas provide a brilliant green color and the mint adds a hint of zing. Very different from split pea soup!

Hilary's delicious turkey sandwich

My favorite go-to lunch of the moment. The avocado adds calories, but also healthy fats and a ton of flavor and texture, so don't leave it out.

Beet and Buttermilk Borsht

My Russian husband says this tastes just as good as the more labor-intensive recipe with whole beets. A great quick soup! Recipe can be halved; this makes a ton. Serve spooned into a soup plate over cut up cucumbers and hard boiled eggs. Boiled potatoes and more cut up green onions make good garnish too.

Garbanzo quinoa fennel salad

Very nice salad to take on a picnic or eat on a warm summer day.

Knubbel (garlic) Borscht - short cut

This is a modification of a very delicious recipe which takes lots of time to make. Mine is quicker and hopefully only slightly less tasty!

Very Good (2 ratings)
Broiled pears with Greek yogurt

A delicious and healthy breakfast with lots of flavor and nutrients, or an elegant dessert

Couscous, garbanzo, and cranberry salad

A delicious grain salad that I love to bring to potlucks. It looks so festive and can be served warm or cold. The original recipe only calls for 1 cup of dry couscous, but I use a lot more when I'm bringing it to an event.

From Weight Watchers One Pot cookbook.

Laurel's Kitchen Muffins (Cranberry Pecan)

Originally, were Laurel's Kitchen Date Nut Muffins (p. 99), but I used cranberries and pecans. They could use a little sweetener, too, but I didn't add it. They're very sincere.

Martha Stewart's Kale Slaw with Better than Peanut Dressing

A delicious way to get your dark green leafy veggies in. My friends asked for the recipe when I served it. It keeps for several days, dressed, because kale is so robust. Note that I've modified Martha's recipe to use Better than Peanut Butter -- cuts down on the fat and calories while still keeping the essence of the dish (though it is better with the peanuts).

Vegetable Soup

A delicious tomato-based vegetable soup. Perfect as a starter for cold nights.

Mediterranean Lentils

A delicious vegetarian dish rich with the flavors of the Mediterranean. (It's vegan without the cheese, but the cheese adds a lot.) A healthy meal, but a bit salty.