The Nosh Pit

Spinach and Lentil Orzo Salad

A healthy side dish for the holiday season
10/01/2011 - 20:00
Jewish Week Online Columnist

A friend and I were recently discussing some stereotypical 'health nut' foods - things like tofu, bean sprouts and quinoa (two out of three of which I've featured in this column. And another of the foods we mentioned was lentils. But lentils really get a bad rap. In truth, they're a cheap and seriously good-for-you food, chock full of protein, fiber and vitamins. Added with some antioxidant-laden spinach, this is one side dish that you can feel good about taking a second helping of over the holidays.

Spinach and Lentil Orzo Salad. Photo by Amy Spiro

Turkey stuffed eggplant

Tuck in to a hearty, healthy dinner
09/22/2011 - 20:00
Jewish Week Online Columnist

I'm seeing big beautiful eggplants everywhere I go these days, and while they're delicious as a side dish, they have a hearty, meaty feel to them that is perfect in a main dish. Pairing that flavor with ground turkey results in a wholesome dinner the whole family can enjoy.

When scraping out the eggplant 'innards' - make sure to leave a thick enough shell behind so that the skin can still hold all the mixture you put back in. If you have leftover mixture, you can always form them into 'meatballs' and bake them alongside the filled eggplants.

Shana Tova!

Chocolate Almond Biscotti

Master the classic crunchy cookie.
09/14/2011 - 20:00

If there is anything that screams "adult cookie" it is the biscotti. But that doesn't mean they can't be delicious. This simple recipe will produce crisp, rich and flavorful cookies that you can enjoy on their own or  dipped in a mug of steaming coffee or tea. The recipe calls for slivered almonds but just about any other nut would work as well - or even some white chocolate chips for a nice contrast.

Chocolate Almond Biscotti. Photo by Amy Spiro

Whole Wheat Bread

Enjoy a fresh, crusty loaf of bread alongside your favorite meal.
09/06/2011 - 20:00
Online Jewish Week Columnist

Making your own bread can seem like a daunting task. And when bakeries seem to do it so well, it hardly seems worth the effort.

But let me tell you - it's really not that hard, and it is so worth the effort. Your friends and family will be impressed by your skills before they even cut in to a warm, fresh loaf of whole wheat bread. After that, well, expect some marriage proposals or professions of eternal love.

Whole wheat bread. Photo by Amy Spiro

Sweet potato-stuffed mushrooms

Serve these show-stoppers at your next Shabbat meal
08/31/2011 - 20:00
Jewish Week Online Columnist

All my life, I've had food obsessions: periods of time, be it days, weeks or months, where I eat certain foods in heavy concentrations. Right now it's probably chickpeas, quinoa, zucchini and ice pops - not necessarily together, of course. In the past I've consumed foods like cabbage, butternut squash, cherries, tofu and various other foods with the same level of intensity.

Sweet potato-stuffed mushrooms. Photo by Amy Spiro

Barley Salad with Roasted Zucchini and Leek

Enjoy your fresh summer produce as a tasty side dish
08/24/2011 - 20:00

Right about this time of the summer, if you're a fan of any food magazines, food blogs of food websites, you'll see a plethora of recipes using zucchini. For those who grow their own vegetable gardens, now is the time when you are overrun with beautiful, fresh zucchini just waiting to me enjoyed in  your favorite dishes.

Barley Salad with Roasted Zucchini and Leek. Photo by Amy Spiro

Pink Lemonade Bars

The perfect summer treat.

08/17/2011 - 20:00
Online Jewish Week Columnist

I’m hopelessly addicted to ice pops. They are one of my many weaknesses (right behind doughnuts) and I could eat about 20 of them a day. In fact, I’ve been known to stock up on them at the end of summer to get me through the cold months when it is difficult to find them for sale.

Pink Lemonade Bars. Photo by Amy Spiro

Turkey, Avocado and Apple Salad

This tasty summer salad is sure to be a crowd pleaser.

08/10/2011 - 20:00
Jewish Week Online Columnist

Now that the nine days are over, it is time to dive back in to meat consumption full time, right? Not being a huge red-meat eater, it is not steaks or hamburgers I’ve been craving but the lighter fare – especially when it is played up so nicely in a salad like this.

Tasty avacado salad with turkey and apple chunks.

Couscous-Stuffed Zucchini Boats

A fun vegetarian dish for the nine days.
08/03/2011 - 20:00
Jewish Week Online Columnist

It’s a common complaint during the nine days – “There is nothing to eat! Let’s order pizza?” Truth is it is truly not hard to get through what amounts to a week of meat-free fare if you get a little inventive. How about a crispy tofu salad? Some Chana Masala?

Couscous-Stuffed Zucchini Boats. Photo by Amy Spiro

Mustard Roasted Potatoes

Spice up your Shabbat table.
07/27/2011 - 20:00
Jewish Week Online Columnist

Potatoes are one of my all time favorite foods. Doesn’t matter if they are roasted, mashed, fried, baked, or in a nice latke or kugel – I can’t resist them. And while they’re delicious with just a little salt and pepper, it is also nice to add some other flavors and spices to them.

Mustard Roasted Potatoes. Photo by Amy Spiro
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