Summer Fruits

One of my favorite summer sports (to me its a sport) is shopping at local farmer’s markets when all the produce is so fresh and vibrant! The variety of colorful, delicious, and unique summertime produce is incredible! I highly recommend incorporating as many of the summertime fruits into your meals and menus while they are so good. Enjoy these summery recipes.

Arugula Salad with Grilled Chicken & Peaches

Mango Asian Slaw

Arugula Salad with Grilled Chicken & Peaches

Serves 6-8

This salad is the perfect flavor combination. I love the sweet peaches mixed with the tangy dressing and crunchy arugula and nuts. This salad is great with leftover roasted or grilled chicken too.

Photo by notenoughcinnamon
  • 2-3 peaches (you can use pineapple here if you do not have
  • peaches), sliced in 2-inch slices
  • 1 tablespoon canola oil
  • 5 chicken breast halves, chicken cutlets, thin cut
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • juice of half a lemon
  • 5 cups washed baby arugula
  • ½ cup of chopped walnuts, toasted
  • 1 red onion sliced


  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Slice the peaches in about 2 inch slices and toss with canola oil. In a separate dish, season chicken breast with olive oil, salt, pepper, garlic and lemon juice.

Heat outdoor or indoor grill to about 375°F. Grill peaches for about 2 minutes each side, until grill marks appear, and peaches are softened but not mushy. Set aside.

Next grill the chicken about 3-4 minutes each side, until cooked through. Slice the chicken in strips or cubes and set aside.

For the dressing: Whisk olive oil, balsamic vinegar, mustard, honey, salt and pepper.

To assemble the salad: On a platter spread arugula, layer with grilled chicken, peaches, sliced onion and sprinkle chopped walnuts on top. Dress and serve.

Mango Asian Slaw

Serves 6 – 8

This is one of my favorite salads. Its colorful, delicious, light and best of all super easy to make. It can also be made a few hours in advance since the cabbage takes longer to soften.

Photo by
  • 1 bag (12 ounce) shredded purple cabbage
  • 1 bag (12 ounce) shredded carrots
  • 4 scallions, chopped
  • 1 avocado, cut up in ½ inch dice
  • 1 mango, cut up in cubes or thinly sliced


  • ¼ cup rice vinegar or apple cider vinegar
  • ¼ cup of soy sauce
  • ½ cup of sesame oil
  • ⅛-¼ teaspoon sriracha (depending on how spicy you prefer)

In a large bowl mix both bags of shredded cabbage and carrot. Add in chopped scallions, cubed avocado and mango.

For the dressing: Whisk vinegar, soy sauce, sesame oil and sriracha.

Dress the salad and mix to combine.

Lotus Butter Rice Krispie Treats

Makes 12 bars

Kid and adult friendly, rice krispie bars just got a whole lot better….is that possible? Be careful, the Lotus butter in most national markets probably do not have a hecksher and are not kosher. The version that is imported from Israel (and in the same packaging) and carried by kosher markets is kosher and bears a hecksher. Also, the lotus cookies served on many airplanes do not have a hecksher.

½ cup margarine
3 cups mini marshmallows, divided
½ teaspoon vanilla extract
½ cup Cookie Butter (Lotus butter)
¼ teaspoons kosher salt
4 cups Rice Krispies cereal
¼ cup coarsely crumbled Lotus cookies, optional
For the topping:
½ cup Cookie Butter (Lotus butter)
1 cup chocolate chips

Grease an 8×8-inch baking dish and set aside.

In a large saucepan, melt margarine over medium heat until melted completely. Add 2 cups of mini marshmallows and vanilla extract. Cook, stirring occasionally, until marshmallows are completely melted. Add cookie butter and salt. Stir continuously with a wooden spoon until smooth. Remove pan from heat and add the rice krispies, remaining 1 cup of mini marshmallows, and coarsely crumbled Lotus cookies. Quickly stir, ensuring that all the cereal is coated in the marshmallow mixture.

Spoon into prepared pan. Using wax paper to help with the stickiness, press into pan.

For the topping: In a small saucepan, stir cookie butter and chocolate chips over low heat until melted and smooth. Pour the topping over the rice krispie treats and spread into an even layer. Refrigerate for at least 30 minutes to set completely. Cut into 12 bars and serve. Store in refrigerator.

Horseradish Mashed Potatoes

Serves 8

3 lbs. Russet potatoes, peeled and quartered
¼ cup extra virgin-olive oil
⅔ cup white horseradish
3 tablespoons fresh minced dill
1 cup vegetable or chicken broth
1 cup soy milk
1 teaspoon kosher salt

Place potatoes in a large pot with enough water to cover and bring pot to a boil over high heat. Continue to boil, covered until potatoes are soft, about 10 minutes.

In a separate saucepan, heat oil over medium heat. Add horseradish and saute stirring for about 3 minutes to soften. Add dill, broth and soy milk, and bring to a boil. Lower the heat to medium and simmer for 8 minutes.

Drain potatoes into a colander, then return them to the original pot. Add the horseradish mixture and mash thoroughly until somewhat smooth with some chunks. Add salt and serve warm.

Maple Mustard Chicken

Photo by Ihearteating

Serves 6

4 tablespoons olive oil
4 cloves garlic, minced
¼ cup chopped shallots
2 teaspoons dried rosemary
½ teaspoon dried thyme
2 tablespoons apple cider vinegar
⅓ cup pure maple syrup
4 tablespoons Dijon mustard
1 tablespoons whole grain mustard
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
8 pieces chicken (I use skin on, boneless breasts and thighs or skinless cutlets)
½ cup white wine
Garnish: Chopped parsley or chives

Heat 2 tablespoons oil in large skillet over medium heat. Add garlic and shallots and saute 2 minutes, until softened. Add rosemary, thyme, and vinegar and cook 30 seconds. Remove from heat and cool. When cool, whisk in maple syrup, mustards, salt and pepper.

Place chicken in a zip-top back. Pour marinade over chicken and coat all pieces. Chill for at least 1 hour and up to overnight.

Heat remaining 2 tablespoons oil in large skillet with sides over medium-high heat. Remove chicken from marinade (reserve marinade) and place in hot pan, skin side down. Brown chicken for 3-4 minutes, and turn over. Add reserved marinade and white wine. Reduce heat to simmer and cook an additional 8 minutes until chicken is cooked through.

Serve chicken warm with sauce. Garnish with chopped parsley or chives.

Super Easy Slow Cooked Drunken Lamb with Dried Fruit and Pomegranate Seeds

Serves 8

1 (4 – 6 lb) boneless lamb, either breast, shoulder or leg
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle white wine
1 cup brandy
2 tablespoons silan or honey
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
2 cups dried fruit
Garnish: Pomegranate Seeds and parsley
Serve with rice, quinoa, or potatoes

Preheat the oven to 300°F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until browned all over. Remove the lamb to a plate.

Add the wine, brandy, silan or honey and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, bay leaves, and the dried fruit and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of heavy duty aluminum foil.)

Remove the lamb and fruit to a plate, cover it tightly with foil and allow it to rest. Pour the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. Strain out the herbs and bay leaf. The lamb will be too tender to slice perfectly; serve it warm with the sauce and fruit on top of rice, potatoes, quinoa or anything that will soak up the juices. Sprinkle with pomegranate seeds and parsley.

Roasted Garlic, Tomato, and Balsamic Brick Roast

Photo by Peninsula winery

Serves 12

Roasted garlic adds wonderful depth of flavor to everything. It’s sweeter than fresh chopped garlic and it helps tenderize this roast. If you must, substitute about 6 cloves of fresh chopped garlic for the roasted garlic to save time. I roast a few garlic heads and store them in the refrigerator for recipes like this one. This meat freezes well too. Slice it and return it to the pan sauce. Cover tightly with foil and freeze. Defrost in the refrigerator and skim off some of the fat before reheating.

2 tablespoons extra-virgin olive oil
2 onions, sliced
1 (4 ½ – 5 lb) Brick Roast, Square Roast or French Roast
1 head of roasted garlic* or 6 cloves minced garlic
¾ cup brown sugar
1 cup crushed tomatoes
¾ cup water
¾ cup balsamic vinegar
1 teaspoon orange zest

In a large skillet, heat oil over medium-high heat. Add onions and cook until softened. Place onions in a large roasting pan and put French Roast on top of onions.

Preheat oven to 350°F.

In a small bowl, mix roasted garlic (squeeze out cloves and remaining oil), brown sugar, tomatoes, water, balsamic vinegar, and orange zest. Pour over meat. Cover pan tightly with aluminum foil.

Bake for 2 ½ hours. Remove from oven. Cool and slice thinly and return meat to sauce. Rewarm and serve with sauce.

How to roast garlic
1 head garlic
2 tablespoons extra-virgin olive oil

Preheat the oven to 350°F.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of heavy-duty aluminum foil. Drizzle with olive oil and wrap tightly in the foil. Roast until cloves are lightly browned and tender, about 45 minutes.

Cinnamon, Challah, and Apple Toast Crumble

photo by Chelsie Craig / styling by Claire Saffitz / Bon Appetit

Serves 10

This is a combination cobbler and bread pudding that is perfect for Rosh Hashannah dessert. It appears in this month’s Bon Appetit magazine and I’ve done just a small amount of editing to make it pareve and added a bit more spices. It comes out very pretty. Make sure to place something under the baking dish as some of the cooking juices may spill over.

10 tablespoons unsalted margarine, room temperature, plus more for pan
½ cup sugar
1½ teaspoon ground cinnamon
Pinch of fresh grated nutmeg AND a pinch of cloves
½ teaspoon ground cardamom (optional)
Pinch of kosher salt
2 lb. apples or pears (can be made with peaches, plums or blueberries)
1 teaspoon vanilla extract
1 loaf challah , sliced ½” thick (you’ll need 12–15)
Maple syrup and pareve vanilla ice cream (for serving)

Place a rack in middle of oven and preheat to 350°F. Grease a shallow 2-qt. baking dish. Mix sugar, cinnamon, nutmeg, cloves, and cardamom, and salt in a small bowl. Toss fruit, vanilla, and ¼ cup sugar mixture in a medium bowl; set aside.

Spread 10 tablespoons margarine in a thin layer across each slice of bread, working margarine all the way to the edges (you might have extra margarine, depending on the size of your slices). Generously sprinkle remaining sugar mixture over greased side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.
Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.

Divide baked cinnamon toast among plates, top with a scoop of pareve ice cream, and drizzle with maple syrup.
Do Ahead: Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300° oven.

Smoked Salmon Dip

photo by science of cooking

Makes 1 cup
This is a wonderful kiddush dip or great served with challah.

½ cup finely diced red onion
¼ cup mayonnaise
½ teaspoon instant coffee granules
2 teaspoons honey
½ teaspoon sriracha sauce
¼ teaspoon garlic powder
1 teaspoon orange zest
4 ounces smoked salmon, cut into small dice
1 tablespoon finely chopped chives or dill

In a small bowl, whisk mayonnaise, instant coffee, honey, sriracha, garlic powder and orange zest. Fold in smoked salmon and dill. Chill and serve with crackers, challah or vegetables.

Sweet and Savory Honey Coated Chicken

photo by little spice jar

Serves 6
This recipe includes a homemade super delicious harissa sauce which is made with roasted pepper, smoked paprika, garlic, and spices. Harissa is traditionally quite spicy.

In this version its milder for Rosh Hashanah. If you can buy a harissa sauce it makes this recipe incredibly easy. The combination of smoky harissa and honey makes this sweet and smoky and a bit spicy too, but it has wonderful contrasting flavor.

1 red pepper, fresh or ROASTED from a jar
2 teaspoons cumin
1 ¼ teaspoons ground coriander
4 cloves garlic
1 teaspoon cayenne pepper or sriracha
1 tablespoon smoked paprika
2 teaspoons kosher salt
¼ cup tomato paste
½ cup extra-virgin olive oil
2 ½ pounds boneless, skinless, chicken thighs or chicken pieces
¼ cup honey

For the Red Pepper Harissa:
Over a gas flame (or under the broiler), char the red pepper on all sides until skin is blackened. Transfer to a plastic bag, and seal the bag, let stand for 10 minutes. Peel, stem and seed the pepper (if using a roasted pepper from a jar, skip this step).

Place pepper in food processor. Add cumin, coriander, garlic, cayenne pepper, smoked paprika, salt, and tomato paste and puree until smooth. With motor running, drizzle in olive oil. This can be made and stored in the refrigerator for up to 2 weeks or frozen up to 3 months.

For the chicken:
In a large bowl, massage ½ cup red pepper harissa onto chicken, coating all sides.
Preheat oven to 375°F. Line a low-sided baking sheet with heavy-duty aluminum foil for easy cleanup. Place coated chicken on a low-sided baking sheet in a single layer. Bake for 35 minutes. Drizzle chicken generously with honey and bake an additional 10-15 minutes or until chicken reaches and internal temperature of 165°F, and is browned and
Serve warm with any pan juices.

Charred Corn Salad

Photo by

Although available all year, corn is local and fresh in many parts of the United States in July and August, and so much better than the varieties available all year round. The white corn is usually the sweetest, but the yellow corn is also wonderful. I buy it as often as possible from local grocers, farmers markets, Trader Joe’s and often national markets have it fresh daily. Buy it in the husk and peel it at home, it stays much fresher and sweeter that way.

5 ears fresh corn
1 poblano pepper or green pepper
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved or quartered
½ cup sugar snap peas, cut into ½ inch pieces
2 tablespoons lime juice, plus lime wedges for serving
Zest from 1 lime
½ teaspoon honey
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ cup fresh mint, gently chopped
¼ cup fresh basil, gently chopped

Preheat broiler to medium-high and place your oven rack about 4″ to 6″ from your heating element.

Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Line a sheet pan with foil for easy clean-up. Place corn on pan in a single layer. Add the diced poblano/green pepper and sliced red onion. Toss with a tablespoon of olive oil to evenly coat, and season with salt and pepper.

Broil for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You’re looking for some noticeable char, but be mindful to not overcook. Remove from oven and cool slightly. Add avocado, cherry tomatoes, snap peas, mint and basil.

To make lime vinaigrette: whisk together lime juice, lime zest, honey, and pepper, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Add salt. Drizzle vinaigrette into corn salad, toss and serve.

Corn Making Tips and Tricks

My Favorite Way to make corn: Fill a large pot 2/3’s of the way up with water and a teaspoon of salt. Bring to a boil. Place shucked corn, about 6 – 9 pieces in pot. Cover and turn off the heat. Let corn sit for about 10 minutes in water. Drain and serve. Note: this can be done ahead of time and can sit in the water until ready to serve. It stays warm and does not get overcooked.

More Corn Cooking techniques here

Neatest way to cut corn off the cob for eating or salad making: Place an ear on corn standing up on the center hole of a Bundt pan. With a knife, cut straight down to remove kernels from cob. The kernels fall into the Bundt pan with no mess. It’s a clean way to cut the corn and a safe way too because the cob is securely placed in the center hole for safe cutting.

Bakehouse Brownies

From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017


AMY: Our brownies are iconic Zingerman’s treats. Many Deli Reuben sandwiches are followed by one of these fudgy, rich brownies. They were first developed at Zingerman’s Delicatessen by Connie Gray Prig before the Bakehouse started and were simply referred to as Connie’s brownies. They made them Deli big, each a quarter pound. Just as popular as the brownies were the brownie trimmings—the crispy edges that the Deli bakers cut off and sold in bags. The Bakehouse later took over baking a handful of items that were being made at the Deli, brownies being one of them. I was confused by the brownie trimmings—I didn’t see a reason to have this “waste,” which was the result of baking brownies on sheet trays rather than in proper baking pans. If we just baked them in an appropriate pan, we could eliminate the unattractive edges. (I also prefer interior pieces, so I couldn’t imagine that anyone really liked the
edges.) We made that change in 1995, and some customers still reminisce about the brownie edges! We soon developed other brownie flavors—coffee, raspberry, ginger— but simpler versions proved to be most popular. Here are our recipes for our biggest sellers.

Black Magic Brownies
Chopped unsweetened chocolate 1 cup plus 1 tablespoon 195 g
Unsalted butter 3/4 cup plus 2 tablespoons 195 g
Pastry flour 1-1/2 cups 218 g
Baking powder 1 teaspoon
Large eggs 4
Granulated sugar 2-3/4 cups 540 g
Sea salt 1 teaspoon
Vanilla extract 2 teaspoons
Magic Brownies
Walnut pieces 1-1/4 cups 150 g

Buenos Aires Brownies
Dulce de leche 3 cups plus 6 tablespoons 546 g
Demerara sugar for sprinkling top
Sea salt for sprinkling top (optional)

1. Preheat the oven to 350°F [180°C]. Spray a 9-by-13-in [23-by-33-cm] pan with nonstick cooking spray.
2. In a double boiler, melt the chocolate and butter. Set aside.
3. In a medium bowl, combine the pastry flour and baking powder. Mix with a whisk to eliminate any
lumps of flour and to distribute the baking powder evenly.
4. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with a whisk until well combined and aerated, about 5 minutes. If you are using a stand mixer, use the whisk attachment on medium speed for this step. Add the melted chocolate/butter mixture to the egg mixture and whisk to combine evenly. Stir in the dry ingredients, using a rubber spatula. If using a stand mixer, use the paddle attachment for this step and mix on a low speed.
5. If you are making Black Magic Brownies, you are done mixing and can move to step 6. If you are making Magic Brownies, toast the walnuts. Place the walnuts on a sheet tray in a 325°F [165°C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool. Add the toasted walnuts to the batter and mix gently simply to distribute them evenly, then go to step 6. For Buenos Aires Brownies, see the directions that follow.
6. Pour the batter into the prepared pan. Carefully spread it to the corners of the pan in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center is clean.
7. Remove from the oven and cool on a cooling rack for at least an hour. Cut into 12 squares, using a sharp knife to avoid crushing the top. Chilling the brownies before cutting may help the squares look more beautiful, but they taste better at room temperature.

Buenos Aires Brownies
1. Warm the dulce de leche slightly, on the stove or in a microwave. This will make it more spreadable. Place two-thirds of the brownie batter in the pan and spread evenly to cover the bottom. Spread the dulce de leche out evenly over this layer of batter. Top with the remaining brownie batter and spread to cover the dulce de leche. Sprinkle the top with Demerara sugar. If you like sweet and salty desserts, also sprinkle with a little sea salt.
2. Bake for 45 to 55 minutes. Cool and then enjoy. These cut more easily if they are refrigerated.

Unfamiliar with dulce de leche? It is a staple sweet spread, like a milk jam, used in South America in baking and as a condiment on things like bread and ice cream. It literally means “sweet of milk” and is made by slowly heating milk, sugar, and vanilla. The mixture thickens and then the sugars caramelize and it turns a butterscotchy color. There are many recipes available to make it yourself. Prefer to purchase it? Our favorite brand is La Salamandra from Argentina. They make it with only milk, sugar, and vanilla, no additives or preservatives. La Salamandra is located near the historic towns of Lujon and Capilla del Señor (50 miles from Buenos Aires). They use milk from their own grass-fed herds.

Big O Cookies

From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017


FRANK: This is my favorite Bake- house cookie and also our most popular. “Big O’s” had their start at Zingerman’s Delicatessen long before the bakery opened, and my appreciation for them started when I spent a summer working there.

I was taking a break from the restaurant world and decided to be a stay-at-home dad to my eldest daughter, Anna, while her mother, Kathy, taught school. (It was a great year, even though I had moments of trauma, such as singing “Head, Shoulders, Knees, and Toes” at play group.) To make a little extra money, and to get out of the house, I worked at the Deli for a couple of shifts every week. On each shift I managed to eat a Big O cookie. More than two decades later, I still love them. What makes them so good? The basics of real butter and real vanilla extract are certainly part of their appeal. The star ingredients, though, are the Michigan maple syrup, the old-fashioned rolled oats, and the super-plump Flame raisins that we use. The maple syrup adds an interesting and unexpected complexity of flavor, and the shape of the oats creates an appealing chewiness and a pleasing visual texture. The raisins are big and juicy, allowing them to be a major contributor to the cookie’s character. If you’re not a fan of raisins, substitute dried cherries or chopped dates.

Unsalted butter, room temperature 1 cup plus 2 tablespoons (250 g)
Brown sugar 3/4 cup plus 2 tablespoons (154 g) (packed)
Maple syrup 1/2 cup plus 1 tablespoons (172 g)
Large egg 1
Vanilla extract 1 teaspoon
All-purpose fl our 13/4 cups plus 1 tablespoons (255 g)
Baking soda 1-1/8 teaspoon
Sea salt 1-1/8 teaspoon
Ground cinnamon 1 teaspoon
Ground nutmeg 1/4 teaspoon
Old-fashioned rolled oats 3 cups (300 g)
Flame raisins 23/4 cups (390 g)

1. Preheat the oven to 350°F [180°C].

2. In a large mixing bowl, with a wooden spoon, cream the butter with the brown sugar until it is light and fluffy. If using an electric stand mixer, use the paddle attachment and mix on medium speed. Add the maple syrup in thirds to the butter and brown sugar mixture, beating well after each addition. If too much syrup is added at once, it will be more difficult for the butter to absorb it all, and the mixture will look permanently curdled. Add it slowly and it will blend in easily. Add the egg and vanilla extract and
mix until thoroughly incorporated.

3. In a separate large bowl, combine the fl our, baking soda, salt, cinnamon, and nutmeg. Mix the ingredients with a spoon to evenly distribute the spices, salt, and leavening in the flour. Add the flour mixture to the butter mixture and stir by hand with your wooden spoon until evenly combined. If using an electric mixer, combine on low speed. Add the oats and raisins and mix until they are distributed evenly throughout the batter.

4. Using a 11⁄2-oz [48-ml] portioner, or scooping up about 3 Tbsp of dough with a spoon, form the cookies into round balls and place on a baking sheet lined with parchment paper. Gently press the balls to slightly flatten them out to 1⁄2-in-thick [1.5-cm-thick] disks. Since the cookies will double in size, leave plenty of space between them to give them room to spread.

5. Bake the cookies for 15 to 17 minutes, until golden brown around the edges and just set in the middle. Cool the cookies to room temperature.

Tip: This dough can be refrigerated raw and kept for a week. Bake the cookies right from the refrigerator. Expect to bake them for 2 to 3 minutes longer because they are cold.

Salmon Burgers

Serves 6

Canned salmon has all the Omega-3’s that fresh does and is so affordable that if made right, it’s a winner. These can be made with tuna too, but I like the flavor combination with salmon best. Don’t be afraid of the chilis in this recipe, it just gives it loads of flavor and not that much heat. Serve with a zesty coleslaw, or a traditional one, pickles, and some baked fries.

2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 egg
1 tablespoon soy sauce
¼ teaspoon cayenne pepper, or to taste
½ red bell pepper, finely chopped
½ small red onion, finely chopped
½ cup corn kernels, frozen (thawed) or canned (rinsed)
1 tablespoon canned green chilis, minced (more if you like heat)
1 ¼ cup panko bread crumbs
3 cans (5 ounces each) boneless, skinless, salmon, drained
2 tablespoons canola oil
Buns, optional

½ cup nonfat plain greek yogurt, mayonnaise or sour cream
¼ cup chopped chives
1 teaspoon Worcestershire sauce

For the burgers: Whisk mayonnaise, lime juice,egg, soy sauce, cayenne and salt together in a medium bowl. Add pepper, onion, corn, and chiles and combine. Add panko and stir. Gently mix in salmon.

Divide mixture into 6 equal parts and shape into a ball, then pat into a 3-inch diameter patty, about 1-inch thick.

Heat oil in a cast iron or heavy bottom skillet over high heat. When pan is hot, reduce to medium, and add patties. Cook until golden brown on the bottom, 2 – 3 minutes, then gently flip with a spatula and brown the other side, an additional 2-3 minutes. Transfer to a paper lined plate.

For the sauce: Whisk yogurt, chives, and Worcestershire sauce in a small bowl.

Serve burgers on a toasted bun with sauce.

Miso Glazed Salmon

Serves 4

Miso is an awesome ingredient that is available in national markets with a hecksher. It’s made from soybeans, mixed with rice or barley then fermented. It’s highly flavor enhancing. It’s used in Asian foods and is packed with protein, vitamins and minerals. I use all varieties, white, red and brown, but they are strongest in flavor the darker the color. I use it in salad dressings, mixed in sauces and atop roasted chicken and vegetables. This is definitely an ingredient you should try.

½ cup white miso paste
2 tablespoons dry white wine (for the Nine Days use 1 tablespoon lemon juice as a substitute, since we do not drink or use wine this time of year)
3 tablespoons sugar
4 (6 ounce) salmon fillets, about 1-inch thick

In a large resealable plastic bag (like a zip-top plastic bag), mix together the miso, wine, and sugar. Mix it together at the bottom of the bag. Add the salmon fillets, and close bag with as little air as possible. Gently turn the bag to have the sauce coat the fish. Marinate for at least 4 hours and up to overnight.

Preheat the oven to 400°F. Line a sheet pan with foil and brush with a little oil or non-stick cooking spray. Remove fish from the marinade, letting excess drip, and place on the pan skin-side down (if fish has skin).

Cook on middle rack in the oven for 12 minutes (it will not be fully cooked). Remove from oven and preheat the broiler. Flip fish over and return to oven, about 4 inches from the broiler, and broil, until miso starts to bubble and brown a bit, about 2 minutes or until fish is cooked through. Note – if fish is browning too much, cover loosely with foil and continue to broil another minute or 2 to cook through.

Zingerman’s Bakehouse Cookbook

I’ve been eager to get my hands on this book! Every food magazine that I enjoy has raved about it and I couldn’t wait to try the World-Famous Zingerman’s Bakehouse Cookbook. Bakehouse, an institution in Ann Arbor, Michigan for 25 years, is famous for their delicious cookies, pastries, and coffee cakes as well as their Jewish traditional treats, like hamantaschen, rugelach, and amazing breads. This book is more than just great recipes and pictures, it’s a reference book, a resource book, a step-by-step guide, and a book to refer to over and over again. And it’s not just desserts, I experimented with their Sabbath cholent, and my new fall favorite Hungarian Lamb Vegetable Soup.

Bakehouse is filled with insights from years of baking successes and failures and the authors give details on how to prevent mistakes and create successful dishes. It has lots and lots of great text for those like me, who read cookbooks like they are novels. I’ve already incorporated some of their tips, like air-drying the crumb cake topping overnight before adding it to their awesome New Deli Crumb Cake, makes the cake prettier and the topping less densely packed on. And their doughnut advice….Hanukah here I come!

I’m looking forward to testing a few other items this summer, Just Rhubarb Rhubarb Pie, Moroccan Challah, French Crullers, and Hunka Burnin’Love Cake to name a few. Check it out these two sneak peak recipes (try the Magic Version or the Buenos Aires Version (or use Lotus butter in place of dulche de leche). Both are delicious and rich in flavor.
Bakehouse Brownies
Big O Cookies

Get a copy of Zingerman’s Bakehouse on

Please note, this is not a kosher cookbook and there are a few recipes with treif ingredients. In other recipes I used Earth balance margarine sticks (which are really pressed canola oil) in place of butter and Tofutti sour cream in place of dairy sour cream to make the recipes pareve. The substitutions were great and the recipes worked well. I’m sure the dairy recipes are even better but I usually served baked items with a meat meal so for this reason pareve baking is best for me.

2 Shavuos Cheesecake Minis

I know!!! You just finished that potato starch and putting those Pesach pots away but I’m starting to stock my freezer for Shavuos especially with some desserts. Next week a few other dairy ideas but just trying to keep myself ahead of the curve 🙂 Plus its really the only time of year I spend time making dairy recipes. My family strongly prefers chicken and meat so I’m trying some old and new recipes so see whats a keeper. Send me some of your favorite fish dishes or dairy dishes to share with others.

Mixed Berry Cheesecake Squares
White Chocolate Lemon Cheesecake Minis

Mixed Berry Cheesecake Squares


Makes 20 squares

Rustic, delicious and easy to make. You can cheat and spread a prepared pie filling over the top but the homemade version is thinner and less sweet. These keep well for days in the refrigerator.

One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Three 8-ounce packages cream cheese
1-1/2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
4 cups mixed berries
1 cup sugar
1 tablespoon cornstarch

Preheat the oven to 350 degrees F.
For the crust:
Line a 9-by- 13-inch rectangular baking pan with foil and spray with non-stick cooking spray.
In a food processor, pulse vanilla wafers and pecans into crumbs. Add the melted butter and pulse again until
combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of pan.

For the filling:
Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth.
Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: In a medium pot, heat berries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a stir together the cornstarch and 2 tablespoons water until smooth. Add to the berries, return to boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 4 hours or more. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

White Chocolate Lemon Cheesecake Minis


This is a modified recipe from a box of Philadelphia cream cheese, and its delicious and beautiful. Sometimes the manufacturers spend a great deal of time developing recipes for their products, this one is a winner!

1 pkg. (4 ounces) white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 tablespoons butter, melted
1/2 cup plus 2 tablespoons sugar, divided

2 pkg. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
1 teaspoon zest and 1/4 cup juice from 2 lemons
2 eggs

Heat oven to 325°F.
Melt 2 ounces white chocolate as directed on package; set aside for later use.
In a food processor pulse16 cookies until fine crumbs. Add butter and 2 tablespoons sugar and blend. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 tablespoon crumb mixture to each prepared cup.
In a mixer, beat cream cheese, vanilla and remaining sugar in large bowl until blended and creamy. Add lemon zest, lemon juice and melted chocolate and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 17 to 20 min. or until centers are almost set but still jiggly. Cool completely. Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.

Refrigerate 2 hours before serving. Keeps three days in the refrigerator and 3 months stored in the freezer.