Back to School, Back to Snack Time and Super Easy Dinners

I’m back! Hi and thanks for those who wrote to me and said they missed their weekly GKC. I needed some R & R and spent more time than I’d like to admit, planning and preparing my son’s Bar Mitzvah (which was wonderful). I can’t believe school has started, my Rosh Hashanah testing is in full swing, and my classes are in full swing, where did the summer go? This week I’m in Briarwood, Queens, West Orange, NJ and then Nashville. Stay tuned for pics and feedback. Don’t forget to book your holiday classes or personal chef time asap, its getting very busy. Email me at for dates and rates.

In the meantime, here are a few must have recipes for back to school, back to snack time, and super easy dinners. This time of year its all about getting restarted, then thinking about the holidays…yes that’s coming soon!

Snack Time
Healthy Apple Sauce Muffins
Kale Chips
Lots of homemade Granola Bars, every variety

Easy Dinners
Super Fast Tandoori Weekday Chicken
Maple Dijon Chicken
Super Simple Lemony Roast Chicken
Easy Mirin Glazed Salmon
Easy Lemon Baked Sole with Breadcrumb Topping

Super Fast Tandoori Weekday Chicken

REQUIRES marinating time, but super simple and delicious!
Serves 4 - 6

1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped ginger
1 jalapeno, seeds removed, chopped
½ teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
1 tablespoon tomato paste
½ cup Tofutti sour cream
1 chicken cut in 1/8’s or chicken pieces of your choice
1 tablespoon olive oil

In a blender or food processor, combine all ingredients except the chicken. Blend until smooth.

Slash each piece of chicken diagonally a few times, cutting through skin and a bit of the meat. Place chicken in re-sealable plastic bag and toss to coat marinade all over chicken. Marinate for a few hours or overnight.

Preheat oven to 375F. Place chicken on large baking sheet in a single layer. Drizzle with olive oil. Bake for 45 – 60 minutes or until internal temperature reaches 165F or the chicken is fully cooked through. Serve warm over basmati rice.

Alternatively, this can be prepared on a grill.

Granola – Basic Recipe and Tips


3 cups rolled oats – use regular rolled oats, they have the perfect chewy texture
¾ cup nuts AND seeds – be generous, use raw
½ cup oil of your choice – neutral, olive oil or coconut oil
½ cup liquid sweetener like maple syrup, less agave, or honey
1 teaspoon vanilla extract, cinnamon, and other spices you like plus extra treats like coconut any spicy flakes – it needs flavor!
Dash of kosher salt – it needs it


Spread mixture on a parchment lined sheet pan and bake in a 350F oven until light brown and fragrant, 30 -35 minutes, stirring every 10 minutes. Cool

ADD CHOPPED DRIED Fruit (or chocolate chips) AFTER baking – this way it won’t get hard and stick to your teeth.

2016 Nine Days Meals and Ideas

The Nine Days are a difficult time for so many reasons. It seems so unimportant to fret over the lack of meat and chicken in our daily meals, but we all still worry about how to feed our families in a wholesome and delicious way when our easy go-to items are not options. Fret no further, help is here. Here’s what I’m thinking….

Fish Tacos
Grilled Tuna Skewers with Asian Sauce
Cedar Planked Salmon with Dill Sauce
Vegetarian Chili
Tuna Tartare

Of course…
Caramelized Onion and Boursin Cheese Pizza
Curstless Spinach and Mushroom Quiche
Pasta with Eggplant and Red Pepper
Add tuna or salmon to Greek Salad
Roasted Vegetables and Lentils with Aromatic Spices

Need more inspiration?

From fish, to pasta, to quiche, make this a week of new recipes, flavors, and adventure in the kitchen. Here are a few ideas and older posts that might help.
- Want to make pasta just right? Not sure what type or sauce works well together…try these pasta recipes and cooking tips
- Like Salmon? Try these salmon burgers, Poached Salmon, Teriyaki Salmon, or Dozens of other Salmon Recipes
- Tired of just salmon? Try Flounder with Lemon Caper Sauce, or Pretzel Crusted Fish,, Halibut in Puttanesca, Olive oil Poached Cod with Zucchini and Tomatoes or how about endless other fish recipes too
- A few personal favorites…Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn, Sea Bass with Balsamic Reduction, Salmon with Apple Corn Curry Sauce
- Quiche?Try these quiches, or my preference, Mushroom and Spinach Frittata
- I don’t wait for the nine days to make the Caramelized Onion Boursin Cheese Pizza, and these pizza recipes are great ideas too.
- Nine Days wrap up from years past, recipes, tips, menus, and more

CORN Season!

A basket of sweet corn, three ears partially husked
Fresh local corn is super tasty, not starchy, subtly sweet, and in prime season. What’s great is that it’s available in almost every market and in every state.

Buy it
Buy it and eat it fresh, don’t store for more than two days if possible.
Leave it in the husks, resist pulling back the husk to check the kernals. Feel it and makes sure it feels firm all the way to the tip.
Store it in the refrigerator.
Choose ears that are heavy for their size and have pale golden silks.

Cook it – 3 options…
Grill it: Heat a bbq to about 375°F. Remove silks, but keep husks in tact. Pull husks around corn. Place over medium to low heat for a nice smoky flavor. Cooking time will depend on the size of the ears. You can also grill it shucked over direct heat for great smoky char. It takes about 8 minutes total cooking time.

Cook it in a pot: Bring a large pot of salted water to a rapid boil. Add the husked corn, cover and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.

In the microwave: Microwave shucked corn, no more than 4 at a time, on high, for 2 minutes each ear. You can microwave them in the husks and silks, by the way, and after they are through cooking, the silks literally slide right off the corn, it just requires a little more cooking time.

Flavor it
Schmear corn with lots of fix-ins, pre or post cooking. Like herbs and butter mixtures, lime zest and juice and chili powder, mayonnaise and spices, shredded cheese, or even wrap it in pastrami.

Quick Tip Cutting
Easiest and cleanest way to cut kernels off the cob.

Eat it Plain and Simple
Or use it in these delicious recipes:
Summer Corn and Tomato Salad
Chickpea, Corn and Dill Salad
Romaine Salad and Corn Salad with Avocado Dressing
Sweet Corn Salsa
Pastrami Corn and Red Pepper Saute
Fennel Red Pepper and Corn Salad
Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn
Corn Soup with Imitation Crab or Smoked Salmon



Best dessert for hot summer days? POPSICLES! Ice pops are super refreshing and so easy! Think frozen smoothies, juices, milkshakes, teas, or sodas. To make them, you first prepare your liquid mixture. I like to blend my favorite fruits with water, orange juice or milk or soda, and iced teas, or try a spiked version! Pour your mixture (or liquid beverage) into ice pop molds (read below). Finally, FREEZE them, and voile, done!

My favorite and the hands down best, ice pop mold is the Zoku Classic Pop Molds from William Sonoma, for $15. Classic or available in kid friendly shapes and colors, but all of these molds allow the pops to slip out of the silicone mold so easily, and without a hassle.

Try these popsicle recipes,

Mesa Grill Spice-Rubbed Steak

Recipe by Mesa Grill, Las Vegas

This rub works on just about any cut (in fact, it’s served on filet mignon at the restaurant Mesa Grill), and the pan-to-oven method is foolproof.


2 tablespoons ancho chile powder (or chili powder)
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
3 pounds Hangar steaks, minute steaks, kosher filet mignon, any grilling steak
2 tablespoons vegetable oil

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, crushed red pepper, ginger, and 1 tablespoon salt in a small bowl.

Season steaks with spice rub. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Bring steaks to room temperature before cooking.

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Alternatively, heat a grill. Grill for approximately 3 minutes each side or until meat is cooked through. Allow meat to rest and then slice and serve.

Clean That Grill

Two Grill Cleaning Tips

1. Place your grate over the heat for a few minutes, then brush it briskly with a wire brush. Anything that was stuck on from the last cookout will now scrape right off. Magic! I’m a big fan of the Grill Daddy, the steam from the water in the brush, combined with the heat of the grill cleans the grates and sanitizes them.

2. Using the longest pair of tongs you have, lightly dip a kitchen towel in vegetable oil and carefully coat the grates. The oil will smoke for about 30 seconds as it burns off, but afterwards you’ll have a practically nonstick grill.

The Brookie


You may ask, what is a brookie? A brookie or a brownie cookie is the newest trend in fun desserts. Watch out Baked By Melissa and every other cupcake store, Brookies are coming. I’m excited, one decision is not so tough anymore, a delicious classic chocolate chip cookie, or a rich and chocolaty brownie. Here is a classic Brookie recipe. Feel free to get creative, add a bit of mint extract to the brownie batter, or almond extract to the cookie batter. I sometimes add coconut and pecans or macadamia nuts to the cookie batter and raspberry jam to the brownie batter, or the berry jam to the chocolate, and some peanut butter to the cookie batter and make a PB&J Brookie. Some many options, email me your favorites!

Makes 18 standard size muffin cups
Cookie Layer: 

1/2 cup butter or margarine, softened 

1/2 cup light brown sugar 

1/4 cup white sugar 

1/2 teaspoon vanilla extract 

1 egg

1-1/4 cups all-purpose flour 

1/2 teaspoon salt 

1/2 teaspoon baking soda 

1 cup semisweet chocolate chips 

Brownie Layer: 

1 cup white sugar 

1/2 cup butter or margarine, melted 

1 teaspoon vanilla extract 

2 eggs 

1/3 cup cocoa powder 

1/2 cup all-purpose flour 

1/4 teaspoon baking powder

1/8 teaspoon salt 

Preheat oven to 350 degrees F. Grease standard muffin cups (this will make about 18, so use 2 trays or 1 tray of 12 and 6 others).

Beat softened butter/margarine, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.

Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter/margarine mixture until dough is combined. Stir chocolate chips into dough. Pour 2 tablespoons of the cookie batter in muffin tins.

Stir 1 cup white sugar, melted butter/margarine, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour another 2 tablespoons of brownie batter over cookie dough and spread to cover completely.

Bake 16-22 minutes, until a toothpick inserted into the center of the brookies come out with moist crumbs.

A few notes:
These can be made with the brownie on the bottom as pictured, but I like to make them with the cookie on the bottom to use the same pan for the batters so I always make the cookie on the bottom. Either way is fine and the recipe will work.

Also, these can be made in a 9 x 13 inch baking dish. Grease the dish. Spread the batters, again cookie or brownie on bottom and the other on top. Bake in a 350 degree oven for 18 - 25 minutes.

For minis, use 1 tablespoon of each batter and cook for 14 - 17 minutes.

Fruit Juice/Mint Infused Ice Cubes

If you love fruit, summer is the time to take advantage.

For Fruit- Freeze your juice of choice and add a slice of your favorite fruit-then add the cubes to a glass of seltzer, water or a fruity cocktail.
For Mint- Add one or more mint leaf (depending on how minty you like it) and fill the rest of the cube with water, seltzer or any beverage you want to add a minty flavor.

Thank You to the food network for the inspiration on these ice cube recipes.

Coffee Ice Cubes

If you’ve ever taken more than 20 minutes to finish your iced coffee, you understand the struggle of melted ice and watered down coffee. Behold, the coffee ice cube: an ingenious way to keep your coffee cool and strong till the very last sip.

Just pour some leftover coffee into an ice tray, pop it in the freezer, and let it chill for 3-4 hours.

Check Out the Shavuot Index

Here’s a new salmon fave of mine just in time for Shavuos.
Salmon with Scallions and Sesame

And more new Shavuos recipes:
Red Snapper with Tahini Sauce and Nut Gremolata
Grilled Asparagus and Onions with Lemon Dressing
Scrumptious Basic Blondies

Check out the Shavuot index! Over 30 different cheesecake varieties, 50 other dairy dessert ideas, dairy main course suggestions, soups, salads, and meat choices too!

Looking for salmon recipes? We have you covered! Great salmon recipes here.

Salmon with Scallions and Sesame

Sweet and spicy and super quick. Omit the jalapeno for no heat at all.

Serves 4

2 garlic cloves, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons honey
1 tablespoon plus 2 teaspoons vegetable oil
½ teaspoon sesame seeds, plus more for serving
4 6-ounce skin-on center-cut salmon fillets
Kosher salt
1 bunch scallions
1 jalapeno chile, thinly sliced

Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.

Preheat broiler. Toss scallions with remaining 2 teaspoons oil in an oven-safe dish or cast iron pan; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with jalapeno. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.

Red Snapper with Tahini Sauce and Nut Gremolata

Serves 6

For the tahini sauce
6 tablespoons tahini
4 teaspoons fresh lemon juice
1 small clove garlic, crushed
1/2 teaspoon ground cumin
Kosher salt

For the nut gremolata
1/4 cup toasted, finely chopped almonds
1/4 cup toasted, finely chopped walnuts
1/4 cup finely chopped fresh cilantro
3 tablespoons finely chopped red onion
2-1/2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespons finely chopped fresh mint
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

For the fish
1 tablespoon coconut oil
4 6-oz. red snapper fillets (you can also use flounder, sole, tilapia, are another light white fish)
Kosher salt and freshly ground black pepper

To serve
1/4 cup pomegranate seeds
2 teaspoons pomegranate molasses, silan or honey

Make the tahini sauce
Process the tahini, lemon juice, garlic, cumin, 1/4 teaspoon salt, and 5 tablespoons water in a food processor until smooth, about 1 minute.

Make the nut-herb topping
In a medium bowl, gently toss the almonds, walnuts, cilantro, onion, olive oil, parsley, mint, and pepper flakes with 1/4 teaspoon salt and 1/8 teaspoon pepper until well combined. Season to taste with additional salt and pepper, if necessary.

Cook the fish

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Lightly season the fish with salt and pepper. Put the fish in the skillet and cook, undisturbed, until golden, about 2 minutes. Flip and cook until barely opaque in the center (use a paring knife to check), about 1 minute more.
Transfer the fish to a serving plate. Spread the tahini sauce over the top of the fillets, then sprinkle with the nut-herb topping and the pomegranate seeds. Drizzle 1/2 teaspoon of the pomegranate molasses over each, and serve.

Grilled Asparagus and Onions with Lemon Dressing

Serves 6

Meyer lemons are in season and available. I picked up a big bag at Costco this week and I can’t wait to use them on everything from roasted chicken, this asparagus dish and for Shavuos when I make limoncello tiramisu.

1 teaspoon finely grated lemon zest
1 teaspoon finely grated Meyer lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh Meyer lemon juice
1 tablespoon whole grain mustard
¼ cup olive oil, plus more
Kosher salt, freshly ground pepper
2 large bunches thick asparagus, trimmed
2 bunches scallions or leeks, halved if large

Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place)..

Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

Alternatively, do this in a 425°F oven until roasted, about 11 minutes

Scrumptious Basic Blondies

Makes 20 blondies

My friend Yael sent me this recipe. She apparently got it from her friend Abbey. All I know is that she makes it for guests, and people lick the pan clean. The key is a bit of an ooey gooey, just cooked center. The first time I made them, they came out over-done, so start checking them at about 15 minutes. Sometimes I add crumbled toffee, toasted pecans and coconut, or a variety of chips but they are great basic or with any additional filling you like.

¾ cup canola oil
¾ cup brown sugar
¾ cup sugar
2 eggs
1 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup chocolate chips

In a mixer or by hand, mix the oil and sugars. Add the eggs and vanilla and mix again. Add the flour, baking soda, and salt, and mix again. Stir in chocolate chips. Pour into a greased 9 x13 pan. (the batter is pretty thick, so you have to kind of press it in, helps if your hands are a bit wet).

Bake in a preheated 350°F oven for 16-19 minutes. If you leave it in too long, it will not have that great gooey, just cooked but super moist consistency. Remove from the oven promptly, and cut when cool. These freeze well.

Sweet and Zesty Twice Roasted Sweet Potatoes

Amazing sweet and savory in each bite.

Serves 4
3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 jalapeno, thinly sliced (remove seeds and membrane for less heat)
¼ cup honey
4 tablespoons unsalted margarine
Kosher salt
2 tablespoons apple cider vinegar

Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes. Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine jalapeno, honey, and margarine in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (reserve the jalapeño to use at the end because it will burn in the oven). Season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining honey and Jalapeño.

Serve warm.

Palm Springs Date Shake

When I was growing up in California we used to travel to Palm Springs for some sunshine on holidays. I know, that’s funny already, looking for more sunshine. We loved going though, nice hotels, fancy pools, great golf and tennis and their infamous date shakes. Doesn’t sound like a milkshake any kid would like, right? and honestly, until I tried it, I would agree….no thanks, but once you taste them, the super sweet, rich, and creamy delight, you will become hooked.

I haven’t thought of this treat in years. Palm Springs has changed so much since those days that I haven’t been back to that memorable Marriott in many many years. But this month, Bon Appetit magazine featured the Palm Springs Date Shake, and WOW!, memories of teenage vacation time fun came flooding back. I made them as an after-school treat and now my kids are hooked too.

Palm Springs Date Shake
Serves 2
¼ cup walnuts
½ cup dates, pitted
Pinch of ground cinnamon
Pinch of kosher salt
1 cup vanilla ice cream or frozen yogurt
½ cup Deglet Noor or Medjool dates, pitted
Pinch of ground cinnamon
Pinch of kosher salt
1 cup vanilla ice cream

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.

Meanwhile, place dates in a small bowl and add ½ cup hot water to cover; soak 10 minutes to soften.

Blend walnuts, dates with their soaking liquid, cinnamon, and salt in a blender until a coarse paste forms. Add ice cream and ¾ cup cracked ice and blend until smooth. Divide shake between 2 glasses.

Thank you Detroit

Thank you Detroit! Two great events hosted by Aish Hatorah in Detroit. Thank you Estie, Marci, Amy, and Rachel for the terrific planning and prepping and being so welcoming! I might have to bring you all home with me 🙂







Gluten Free Hamantaschen

Hamantaschen Almond Flour

Recipe by Orly Gottesman, creator of Blends by Orly

Yields about 20 small or 15 larger hamantaschen. Recipe may be doubled. For a healthier option, substitute the Crisco with coconut oil.

3/4 cup (150 grams) white granulated sugar (or a bit less sugar if you prefer a less sweet dough)
11 tablespoons (150 grams) Crisco (use Crisco for crispier texture) or margarine/butter
1 egg
3 tablespoons orange juice
zest of 1 orange
1 teaspoon pure vanilla extract
2 cups (345 grams) Blends by Orly London Blend

Pre-heat your oven to 375 degrees F and coat a cookie sheet with parchment paper.
In stand mixer using the paddle attachment, mix sugar, margarine, egg, orange juice, orange zest and vanilla extract together for 1 minute on low setting until well blended.
Add Blends by Orly London Blend and mix for 2 more minutes on medium speed until a smooth and slightly thick dough is formed.
Remove the dough from your bowl and form it into a ball. Place the ball on a large piece of cling wrap and flatten the ball out with your hand into a disc. Cover the disc with cling wrap and refrigerate wrapped dough for at least 15 minutes to harden the dough. This will make it less sticky and easier to roll out.
On either a floured surface (or to save time, directly on the parchment lined cookie sheet) roll the dough into a flat circle about 2cm thick with a rolling pin. Continue to flour your surface with London Blend to prevent the rolling pin from sticking to the dough.
Use round dough cutters or the rim of a drinking glass to stencil out uniform round cut-outs of dough. Make as many round cut-outs as you can and set aside. Gather the excess dough into a ball and re-roll out. Repeat the process.
Fill center of dough circle with good quality preserves, jam, chocolate chips, peanut butter or other fillings of choice (get wild and crazy!) and fold the dough into a triangle by sticking the three corners together.
Bake for 15-20 minutes or until dough appears a very light brown in color.

Recipe by Orly Gottesman,

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Thai Lemonade


Makes 3 cups
Amped up lemonade with chile, mint and lime. Fun and yum.

2 limes
3 cups ice cubes
2/3 cup lemonade concentrate
½ cup cold simple syrup (heat 1 cup water with 1 cup sugar over medium heat until sugar dissolves – refrigerate)
6 fresh mint leaves
½ - 1 jalapeno, optional (chopped, remove seeds and membranes or leave them for extra heat)
¼ teaspoon sea salt
Garnish: extra mint and lime

Quarter one lime with the peel on. Juice the second lime.

In a blender, puree lime with peel, lime juice, lemonade concentrate, simple syrup, mint, jalapeno, and sea salt until slushy. Serve in chilled glasses with mint sprigs and lime slices.

Tiramisu Parfaits

Makes 12 – 18 servings

1 Store bought or homemade pound cake, cut into 1-inch pieces
Espresso Syrup
1 cup hot espresso or strongly brewed coffee
¼ cup sugar
½ teaspoon vanilla extract

Tiramisu Cream
6 egg yolks
¾ cup sugar
1 tablespoon water
1 cup pareve whipping cream
1 teaspoon vanilla extract
1 ¾ cups Tofutti cream cheese
3 tablespoons dark rum

2 teaspoons ground cinnamon
¼ cup shaved chocolate

12 – 18 shot glasses or small glass demitasse cups

Make the espresso syrup: In a small bowl, combine the espresso and sugar, stirring until the sugar is dissolved. Stir in the vanilla and set the syrup aside.

Make the tiramisu cream: In a medium bowl over low heat, whisk together the egg yolks, sugar, and water. Whisk constantly until mixture thickens and is hot, about 7 minutes. Immediately scrape mixture into a cold bowl. Cover and cool in refrigerator for 15 minutes.

In an electric mixer, beat whipping cream until soft peaks form. Add in vanilla extract until blended. Spoon into a bowl and set aside.

Using the same bowl of an electric mixer (use the paddle attachment now), beat cream cheese until creamy. Gradually beat in cooled egg yolk mixture and rum and mix until blended. Fold in whipped cream.

Assemble parfaits: Place one piece of poundcake in the bottom of each shot glass. Brush generously with espresso syrup. Top with a layer of cream. Sprinkle with cinnamon and shaved chocolate. Repeat with a second layer of poundcake, brush with syrup and top with cream, cinnamon and chocolate.