baked fish with pomegranate juice, eggplant & basil

Yield: Serves 8 to 10
Preparation Time: 1 hour, 20 minutes


For Pomegranate Reduction Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped red onion
  • ¼ teaspoon kosher salt
  • 1 teaspoon crushed garlic
  • ¼ cup thinly sliced basil leaves
  • 4 cups pure pomegranate juice

For Eggplant:

  • 2 medium black eggplants (about 1 pound), cut into ½-inch thick rounds
  • 1 to 1½ cups extra virgin olive oil

For Fish:

  • 3/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 teaspoons crushed garlic
  • ¼ cup extra virgin olive oil
  • 4 pounds flounder fillets (or other mild-tasting white fish), rinsed in cold water and patted dry with paper towels

For Serving:

  • ½ cup coarsely chopped cilantro (coriander) or parsley leaves
  • ½ cup pomegranate seeds or pomegranate relish (recipe follows)


  • For the Pomegranate Sauce:
  • Heat the olive oil over medium heat in a small saucepan or skillet for 1 minute, then add the chopped red onion and a couple of pinches of salt. Cook for 7 minutes until very soft, stirring often to prevent burning. Add the crushed garlic and mix well. Cook an additional 2 minutes, until the garlic is golden in color. Add the sliced basil leaves and mix well. Cook an additional minute. Pour in pomegranate juice and mix well. Increase heat to high and bring to a boil. Lower to medium heat and continue to cook, uncovered, until the liquid has reduced by about half, about 35 to 45 minutes (the sauce should become a dark red-black color). Strain sauce over a small fine mesh strainer and pour into a small serving pitcher or gravy boat.
  • For the Eggplant:
  • Place a colander in the sink or atop a large bowl. Place the eggplant slices in the colander and sprinkle lightly with salt. Let stand for 20 minutes. (This process draws out the water from the eggplant.) Squeeze each slice gently to remove as much liquid as possible. Heat a generous amount of oil over very high heat until smoking in a large skillet and fry the eggplant slices, a single layer at a time. Brown both sides, turning gently. Place each fried slice on a plate covered with paper towels to drain. Fry the remaining slices, adding more oil as necessary. (Don’t be surprised how much oil you will need—the eggplant will absorb like a sponge.) Prepare the fish.
  • For the Fish:
  • Preheat the broiler. In a small bowl, combine the salt, pepper, crushed garlic, and olive oil. Place the fish fillets skin-side down in a baking pan lined with aluminum foil. Rub the tops of the fish with the garlic-oil mixture. Broil 5 to 10 minutes, or until the fish is fully cooked through and the white flesh is flaky.
  • To serve: Layer a large serving platter with the fried eggplant slices. Place the broiled fish pieces on top of the eggplant. Drizzle a tablespoon or two of the pomegranate sauce on top, then sprinkle with chopped parsley and/or cilantro leaves and pomegranate seeds. Serve hot with the remaining pomegranate sauce on the side for guests to help themselves.



(9-inch springform pan)

  • 6 ounces graham cracker crumbs
  • 4 ounces melted butter
  • 2 pounds cream cheese at room temperature
  • 1 1/4 cups sugar, plus 1/4 cup for the topping
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • Zest from 1 lemon
  • 1 pint sour cream

Preheat oven to 400°. Butter the pan evenly. Mix the graham cracker crumbs with the melted butter in a mixing bowl and immediately transfer to the pan. Line the bottom of the pan, evenly pressing with the lower part of your palm from the outside in. Put in the refrigerator.

Prepare the filling: Place the cream cheese and 1 1/4 cups sugar in a mixer bowl (preferably with the guitar paddle) and work for 5 minutes to a soft airy mixture. Add the eggs one by one, then add the vanilla and lemon zest. Finish mixing with a spatula by hand, making sure there are no lumps. Pour the cheese mixture over the base and place in the oven. Place a baking dish with water at the bottom of the oven (this is the secret to a moist cake) and bake for 10 minutes. Lower the temperature to 350° and bake for 45-50 additional minutes. The cake should be set but the middle will still be a little jiggly. Remove from the oven.

Mix together the sour cream and the remaining 1/4 cup sugar until the sugar dissolves (about 3 to 4 minutes). Spoon the mixture over the cake from the outside in to avoid having the softer middle collapse inward. Even the layer with the back of the spoon and return to the oven for 5 more minutes. Let cool and refrigerate. The cheesecake will be at its best after setting in the fridge overnight.


chilean sea bass poached in miso broth

Serves 4

  • 2 Pounds Chilean sea bass (or any other white firm fish)
  • 6 cups vegetable stock or water
  • 4 tablespoons light miso paste
  • 2 tablespoons sesame oil (optional)
  • 10 fresh basil leaves
  • Salt and pepper to taste (miso is already salted; taste before adding)

Cut the fish into 8 oz portions. In a big wide pot, combine all the ingredients except the fish and bring to a boil. Turn off the heat and place the fish in the liquid. The poaching liquid should cover the fish. Let the fish sit in the liquid for 7-10 minutes (if you want the fish well done, let it cook in the liquid for 15 minutes). If the poaching liquid is not hot enough, turn the flame to a very low heat and heat again. Gently transfer the fish from the pot to a baking sheet or plate. This dish can be served warm or cold over roasted cherry tomatoes, spinach salad, or greens. 


fresh fruit skewers

These mouthwatering fresh fruit skewers are a delightful treat any time of day, and assembling them can be a fun family activity.


  • Your favorite fruits, such as:
    • Pineapple (canned or fresh)
    • Grapes
    • Blueberries
    • Strawberries
    • Raspberries
    • Melon
    • Star Fruit
  • Wooden skewers

Cut your favorite in-season fruits into bite-size pieces. Slide each piece of fruit onto a wooden skewer, alternating colors and texture as much as possible. Choose a topper such as a star fruit slice or whole grape.

Serve flat on a decorative platter or stand up in your favorite glass or cup — enjoy!

Georgian "Red" Relish with Pomegranate Seeds, Balsamic Vinegar & Red Onion

Yield: Serves 4 to 6 / Makes 2 Cups
Preparation Time: 1 hour, 30 minutes


  • 2 medium-size beets (about 1 pound)
  • 2 cups pomegranate seeds (about 2 large pomegranates)
  • ½ cup finely chopped red onion
  • ¼ cup coarsely chopped flat leaf parsley leaves
  • ¼ cup coarsely chopped cilantro (coriander) leaves (optional)

For Dressing

  • ¼ teaspoon salt
  • Dash red pepper flakes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • ¼ cup pure pomegranate juice (use half cranberry juice to cut the intensity of pomegranate juice, if desired)


  1. Cut the greens off the beets and discard. Wash the beets under cold running water, rubbing off any excess dirt.
  2. Place beets into a large pot with enough water to cover by at least 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until beets are tender enough to pierce easily with a fork, 25 to 30 minutes (larger beets will take longer to cook). Drain.
  3. While holding each beet under cold running water, rub off the skins with your hands (they should come off easily). Allow the beets to cool completely in the refrigerator, about 1 hour. Meanwhile, prepare the dressing.
  4. Put the dressing ingredients in a jar or container, cover tightly, and shake well. Set aside until beets are chilled.
  5. Slice the chilled beets into 1/2-inch cubes and place in a medium-size serving bowl.
  6. Gently toss the pomegranate seeds with the sliced beets, chopped red onion, chopped parsley leaves, and cilantro leaves.
  7. Pour the dressing over the beets and gently mix together. Cover the bowl and allow the beet salad to marinate in the refrigerator for at least 2 hours. Serve chilled as an appetizer accompanying other salads or as a side relish with any simply baked or grilled beef or fish.


greek omelet breakfast sushi

Jump to Simple Greek Yogurt Dipping Sauce


  • 5 eggs
  • 10 ounces spinach, sautéed in garlic and olive oil
  • ¼ cup diced onions
  • ¼ cup diced red peppers
  • ¼ cup diced grape tomatoes
  • ¼ cup feta cheese


  1. Break eggs one at a time into a bowl. Use a fork or wire whisk to beat eggs until well combined. Season with salt and pepper.
  2. Place an oiled square-shaped flat griddle on medium high heat. Once griddle is hot, pour egg mixture onto griddle. Allow eggs to set for 2 to 3 seconds.
  3. Using a spatula, push the edges of the egg mixture in, allowing the unset eggs to flow underneath and make direct contact with all sides of the griddle. Repeat the procedure at various spots around the edge of the setting egg mixture.
  4. Once fully cooked, remove omelet from griddle and place on a sushi mat to cool slightly.
  5. Starting one inch from the bottom edge of your egg square, gently spread a horizontal layer of cooked spinach about one inch wide.
  6. Continue to gently layer the rest of the ingredients, onions through feta cheese, on top of the spinach.
  7. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  8. Slice into 11/2- to 2-inch-thick rounds. Serve with simple Greek Yogurt Dipping Sauce (recipe follows).


holiday recipe: honey cake (lekach)

Serves 12

Source: Cousin Sylvia


  • 1/2 cup strong coffee
  • 1 cup honey
  • 1 tablespoon brandy (optional)
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Preheat oven to 350°F.
  2. Coat a 9-inch square pan with vegetable spray.
  3. Combine coffee, honey, and brandy; mix well and set aside.
  4. Beat eggs in large mixing bowl; add oil and brown sugar.
  5. Combine flour, baking powder, baking soda and spices in medium bowl; mix well.
  6. Add flour mixture to egg mixture, alternating with honey mixture. Blend well. Pour batter into prepared pan.
  7. Bake 55 to 60 minutes, or until cake springs back when lightly touched.


holiday recipe: pareve chocolate cake

Makes two 9-inch round cakes or one 9-x-13-inch sheet cake


  • 3 cups all-purpose white flour
  • 2 cups sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons white or apple cider vinegar 
  • 3/4 cup vegetable, canola, safflower, or any other flavorless oil
  • 2 tablespoons pure vanilla extract
  • 2 cups cold water
  • 1 cup white or semisweet chocolate morsels (optional)


  1. Preheat oven to 350°F. Prepare the pans by coating with a vegetable-oil spray, or by brushing with shortening, lightly dusting with flour, turning the pan upside down, and tapping briefly to remove any excess flour.
  2. Sift the dry ingredients into a large bowl. Make three holes in the ingredients with your finger or a spoon. Pour the vinegar into one, the oil in the second, and the vanilla into the third. Pour the cold water over everything and mix well.
  3. Pour the batter into the pans and bake for around 30 to 35 minutes for 9-inch rounds or 40 to 50 minutes for the 9-x-13-inch cake. Test for doneness by sticking a toothpick or a cake tester into the center of the cake and checking to see if it comes out clean.
  4. Remove cake from the oven and allow to cool in the pan for 15 minutes, inverting onto a cooling rack to cool completely. If you plan on decorating the next day, you can simply allow the cake to cool all the way in the pan, covering well with plastic wrap, and leaving at room temperature overnight.


holiday recipe: baked fish with coriander-cumin tomato sauce

Serves 4 to 6

Source: Jennifer Abadi


  • 1/4 cup extra virgin olive oil
  • 1 cup finely chopped yellow onions
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped fresh curly-leaf parsley leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon firmly packed dark brown sugar
  • 1 teaspoon ground cumin
  • 1 can (6 ounces) unsalted tomato paste
  • 3/4 cup cold water
  • 3 tablespoons fresh lemon juice
  • 2 pounds striped bass, flounder, grouper, or any other mild-tasting fish fillets


  1. Preheat oven to 350°F.
  2. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and parsley and cook, stirring, until golden, about 1 minute. (Be careful not to let the garlic burn.) Set aside.
  3. In a medium-size bowl, combine all remaining ingredients except the fish fillets. Pour the mixture into the skillet and simmer, stirring occasionally, for about 5 minutes.
  4. Generously coat a rectangular baking pan with the remaining 1 tablespoon olive oil. Place the fillets in the pan (if there is skin, place skin-side down). Pour the sauce over the fish, cover tightly with a sheet of aluminum foil, and bake until tender and cooked through, 35 to 40 minutes.


hummus reuben

A surprisingly delicious kosher and vegetarian version of a New York classic, it's simple to make and absolutely delicious.

  • 1 loaf Ezekiel's Sprouted 7-Grain or any whole wheat or seven-grain bread
  • 2 cups hummus (recipe below)
  • 1 cup sauerkraut
  • 1 cup shredded or sliced Jarlsberg or other cheese

Spread 1 slice bread with hummus. Add layer each of sauerkraut and cheese. Add top slice of bread. Grill, press, pan sauté, or broil open-faced to create the perfect sandwich.


  • 3 cups garbanzo beans
  • ½ cup tahini
  • 3  cloves garlic
  • Olive oil
  • 1 cup water
  • Freshly ground black pepper
  • Cumin
  • 4 to 5 tablespoons lemon juice
  • Tabasco or other hot sauce
  • ¼ cup parsley

Blend garbanzos, tahini, and garlic in a food processor. Pulse until coarse; scrape down sides of processor well. Slowly add olive oil and water until smooth and creamy or desired consistency is achieved. Season with pepper, cumin, lemon juice, and Tabasco. Add parsley and pulse slightly until blended.


leek & goat cheese tart

For the dough:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • Pinch sugar
  • 5 ounces cold unsalted butter, cut into small pieces
  • ¼ cup ice-cold water

For the filling:

  • 1 ounce butter
  • 8 leeks, white part only, washed and sliced lengthwise into 1/8-inch slices
  • 1/3 cup dry vermouth
  • Salt and pepper
  • 2 pounds beans, lentils, or other dried legumes for blind baking
  • 1 cup heavy cream
  • 2 whole eggs
  • 1 egg yolk
  • 1 tablespoon grainy mustard
  • 6 ounces plain goat cheese, crumbled

For the dough: Preheat oven to 350°. In a food processor (or by hand), mix together flour, salt, and sugar. Add the butter and work to a crumbly, sandy texture, about 30 seconds. Add half of the water and work for 30 seconds. If dough still seems dry, add the rest of the water. When the dough starts to come together, transfer it to a lightly floured surface. Quickly work the dough with your hands to form a moist but not too sticky or dry dough. Be careful not to overwork the dough; you still want to see butter dots in the dough. Shape the dough into a disk and refrigerate for at least 30 minutes. For the filling: Melt the butter in a large sauté pan. Add the leeks and cook 4 to 5 minutes over medium heat, stirring constantly. Add the vermouth, season with salt and pepper, and reduce to low heat. Cook for about 15 to 20 minutes, until leeks are soft. Let cool. For the tart: Grease a 9-inch tart pan with butter or oil. On a lightly floured surface, roll the dough evenly into a 10-inch diameter circle. Layer the pan with the dough (bottom and walls) and press lightly to  remove air pockets. Line the dough with parchment paper and pour the beans over, spreading evenly. Bake for 15 minutes, then remove the beans and the parchment and bake for an additional 10 minutes. In a mixing bowl, whisk together the heavy cream, eggs, egg yolk, mustard, goat cheese, and seasoning. Spread the leeks in the tart shell and slowly pour in the cream/egg mixture, digging with your fingers lightly into the leeks to allow the liquids to go in evenly. Bake for about 35 to 40 minutes until set. Serve warm or at room temperature.

*Baking the dough with a bean weight, or blind baking, prevents it from shrinking as well as ensuring that the dough does not get soggy from the wet filling.


light dill & zucchini soup

Serves 4

  • 8 medium green zucchini
  • 1 onion
  • 2 tablespoons olive oil
  • 2 quarts (8 cups) vegetable stock
  • Salt and pepper
  • 1 cup fresh chopped dill

Wash zucchini well and cut into ½-inch pieces. Peel and dice the onion. In a big high pot, warm oil and sauté onion for 3 minutes (until translucent), then add zucchini and vegetable stock and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes then remove lid and continue cooking for 15 minutes. Remove from the heat. Puree with an immersion blender or in a food processor, add dill and check for flavor.

For a vegetable stock: In a high pot, combine whole onion cut into quarters, 2 to 3 carrots, 3 celery stalks, and 1 sweet potato, peeled and cut. Cover with water. Add a bay leaf, parsley, and fresh thyme (optional) and bring to a boil. Reduce to a simmer and cook 1 hour. Strain and use liquids.


mexican omelet breakfast sushi


  • 1 sheet nori
  • ¼ cup scrambled eggs
  • ¼ cup sliced avocado
  • ¼ cup sliced green pepper
  • ¼ cup sliced Cheddar cheese
  • ¼ cup salsa
  • Sushi mat


  1. Place nori sheet on sushi mat shiny-side down.
  2. Starting one inch from the bottom edge, gently spread a horizontal layer of the scrambled eggs across the nori, about one inch wide.
  3. Continue to gently layer the rest of the ingredients, avocado through Cheddar cheese, on top of the scrambled eggs.
  4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  5. Using a sharp damp knife, slice sushi roll into 1 1/2-inch rounds
  6. Serve with dollop of salsa on top of each round. An additional optional garnish is a small dollop of sour cream.


nicoise salad with grilled tuna

Serves 4

For the dressing:

  • ½ cup lemon juice
  • 1 tablespoon chopped shallots
  • 1 small garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 cup extra virgin olive oil
  • Salt and black pepper

For the salad:

  • 1/2 pound haricots vert (French green beans)
  • 3 medium purple potatoes or new potatoes
  • 1/2 pound cherry tomatoes in different colors (yellow, orange, red)
  •  4 hard-boiled eggs
  • 2 cups vegetable oil
  • 4 tuna steaks (5 ounces each)
  • 1 cup capers, drained and dried
  • Salt and pepper
  • 1 tablespoon fresh thyme leaves
  • 1 pound mixed salad greens
  • 1 red onion, thinly sliced
  • 2 tablespoons olive oil for tuna

Prepare the vinaigrette: In a mixing bowl, whisk together the lemon juice, chopped shallots, garlic, and mustard. While whisking, add the oil slowly to create emulsification. Season with salt and pepper and check the flavors. If the vinaigrette is too tart add a little more oil; if it is too oily, add more lemon juice and mustard.

Prepare the salad: Cook the haricots vert in salted (boiling) water for 2 minutes; transfer to ice water to stop the cooking process. Cook the potatoes in salted water until soft but not falling apart (you can check with a fork). Drain, cool, and cut into quarters. Cut the cherry tomatoes in half and the hard-boiled eggs into quarters. Warm the oil in a small high saucepan to 350° and carefully put the capers in. If the capers are still wet, they will splash. Transfer to a plate lined with paper towel to get rid of excess oil. Bring a grilling pan or a griddle to high heat (if you don't have a grilling pan, you can use a sauté pan or a nonstick pan). Brush the tuna steaks with the olive oil, season with salt and pepper, and sprinkle with the thyme leaves. Place the steaks in a grilling pan and grill each side for one minute. Remove from the heat. Mix the greens, tomatoes, beans, basil, potatoes, and capers, toss with the vinaigrette, and place the eggs and the tuna randomly on the salad. Drizzle with vinaigrette and serve.



  • 3 medium Spanish onions, sliced thin
  • 2 eggs, beaten well
  • ½ teaspoon salt
  • 5 grinds black pepper
  • 1 ½ cups matzah farfel
  • ½ pint cherry tomatoes
  • ¼ cup grated Parmesan cheese
  • 2 sprigs fresh thyme (remove leaves from stem)
  • 1 Tablespoon chopped parsley

Preheat oven to 350°F. Caramelized onions for at least 30 minutes until golden brown. Grease an 8-inch tart pan. In a bowl combine eggs, matzah farfel, salt, and pepper. Spread the mixture in the pan and bake for 7-8 minutes. Remove pan from oven and spread the caramelized onions on top. Ring the pan with cherry tomato halves and sprinkle the Parmesan over the tart. Sprinkle the fresh herbs on top. Bake for 10 minutes until the tomatoes are soft to the touch. Serve hot or at room temperature.


pearl couscous with pomegranate, mint & pine nuts

Yield: Serves 10 to 12

  • ½ cup extra-virgin olive oil
  • ¾ cup red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • ¼ cup coarsely chopped fresh mint
  • 2 cups diced fennel
  • 1 ½ cups toasted pine nuts
  • 5 teaspoons za’atar
  • 4½ cups (Israeli) pearl couscous (use French if unavailable)
  • 3 ¾ cups canned vegetable broth (should be flavored with some salt already)
  • Seeds from 2 large pomegranates (substitute 1½ to 2 cups dried cranberries if pomegranate is not in season)
  1. In a large mixing bowl, whisk together olive oil, vinegar, lemon juice, salt, mint, fennel, pine nuts, and za’atar to create a dressing for the couscous. Set aside.
  2. Prepare the couscous. In a 3-quart heavy saucepan, bring broth to a boil over high heat. Stir in couscous. Lower heat and simmer covered, 6 minutes or until couscous pearls are tender, yet still firm. Remove from heat and let stand 10 minutes.
  3. Spread couscous in a single layer on a baking sheet or piece of parchment paper and cool 15 minutes.
  4. Transfer couscous to a bowl and pour in dressing. Toss well to coat. Add salt and pepper to taste.
  5. Gently fold in pomegranate seeds with a spoon. Allow salad to remain at room temperature for 30 minutes to allow flavors to set in.


roasted artichoke heart & feta cheese spread

  • 1 package frozen artichoke hearts, defrosted
  • 5 ounces good-quality feta cheese
  • ¼ cup extra virgin olive oil

Preheat oven to 375°. Place the artichoke hearts on a baking sheet and roast in the oven for 15 minutes. Transfer roasted artichokes, feta cheese, and oil to a food processor bowl and puree until smooth.


potato & scallion spread

  • 5 small to medium potatoes, peeled and diced
  • 1/3 to ½ cup extra virgin olive oil
  • 2 scallions, green part only, thinly sliced, or 2/3 cup chopped parsley
  • Salt and pepper
  • 3 to 4 roasted garlic cloves (optional)

Cook the potatoes in salted boiling water for 20 minutes or until very soft. Strain and let sit in the strainer for 20 minutes. Puree the potatoes, adding the olive oil slowly (you might need only 1/3 cup) to achieve a smooth moist paste. Mix in the scallions and season well with salt and pepper. You can add 3 to 4 roasted garlic cloves for a roasted garlic and potato spread.


roasted artichoke heart & feta cheese spread

  • 1 package frozen artichoke hearts, defrosted
  • 5 ounces good-quality feta cheese
  • ¼ cup extra virgin olive oil

Preheat oven to 375°. Place the artichoke hearts on a baking sheet and roast in the oven for 15 minutes. Transfer roasted artichokes, feta cheese, and oil to a food processor bowl and puree until smooth.


roasted red pepper & cream cheese spread

  • 3 to 4 roasted peppers in light vinegar and garlic (homemade or jarred)
  • 1 pound cream cheese at room temperature

Place the peppers and cream cheese in a food processor and work to a smooth, light red mixture. If too runny, add a little more cheese. Taste; add salt and pepper if needed.


simple greek yogurt dipping sauce


  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 16 ounces (2 cups)  thick Greek yogurt
  • 4 to 10 cloves garlic, finely chopped
  • ½ cup diced or grated Kirby or English cucumber

Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of fresh mint or dill and serve well chilled.


smoked salmon & a smear breakfast sushi


  • 5 eggs
  • ¼ cup chive-flavor cream cheese
  • ¼ cup smoked salmon
  • 2 to 3 whole fresh chives, plus 1/4 cup chopped fresh chives for garnish


  1. Break eggs one at a time into a bowl. Use a fork or wire whisk to beat eggs until well combined. Season with salt and pepper.
  2. Place an oiled square-shaped griddle over medium-high heat. Once griddle is hot, pour egg mixture onto griddle. Allow eggs to set about 2 to 3 seconds.
  3. Using a spatula, push the edges of the egg mixture in, allowing the unset eggs to flow underneath and make direct contact with all sides of the griddle. Repeat the procedure at various spots around the edge of the setting egg mixture.
  4. Once fully cooked, remove omelet from griddle and place on a sushi mat to cool slightly.
  5. Starting one inch from the bottom edge of your egg square, gently spread a horizontal layer of cream cheese about one inch wide. Place a layer of smoked salmon over cream cheese, followed by 2 to 3 whole chives, and add a final layer of smoked salmon.
  6. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Squeeze gently as you roll to ensure sushi is tightly packed.
  7. Slice into 11/2- to 2-inch-thick rounds. Garnish with chopped chives. Serve and enjoy!


smoked trout & basil spread

  • 1 fillet smoked trout, skin removed
  • 4 to 5 tablespoons mayonnaise
  • 7 basil leaves, washed, dried, and cut into julienne strips
  • 6 to 8 mint leaves (optional)

Place the trout and mayonnaise in a food processor and puree for 2 to 3 minutes; add the basil and puree for 30 seconds.

The spread is intense in flavor. For a milder flavor, decrease the amount of the smoked trout or increase the amount of mayonnaise. Add mint leaves for a nice fresh flavor.


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