Photo: Leaf and Ardor
We’re kicking off our warm weather Seasonal Snippets column with lots of minty inspiration and a gluten-free, low fat recipe for Mint Salmon Cucumber Rolls. With mint‘s uplifting and invigorating scent and all-around culinary versatility, it is a seasonal shoe-in!
While in ancient times, mint leaves were scattered on the floors of synagogues and home foyers as a symbol of hospitality, these days we prefer them on our plates and in our glasses to perk up everything from morning tea to savory dinners and cooling desserts. Here’s what you need to know. Continue reading
photo: Whitney Fisch
Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover!
And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading
photo: Liz Rueven
Macaroons for Passover are as ubiquitous as rain in springtime. And why not? Gluten-free, dairy-free and super easy to make, you can march yourself right by those packaged goods and whip these up in no time. Continue reading
Contributed by Katy Morris; Photos- Liz Rueven
Collard greens are a staple in southern cuisine, but vegetarians and kosher keepers have generally steered clear of them since they have traditionally been paired with ingredients we don’t eat. Luckily, these nutritious greens have made their way nationwide and into lots of creative vegan and vegetarian dishes (see our vegan and gluten-free Curry Collard Wrap, below). Bursting with flavor and impressively versatile, we love collard greens! Continue reading
I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today. I am happy to go out of my way to see what’s being offered at Stahursky Farm.
Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.
What could be better than a bowl of creamy, rich ice cream to cool you down as the temperatures rise? With NadaMoo! products you can have your ice cream and avoid dairy too. For a whole lotta folks, THAT’S what’s better!
Not only is this non-dairy ice cream gluten-free, sugar-free, soy-free, and certified organic, it is also kosher. Continue reading
It’s an all recipe week here at Kosher Like Me, with Passover in full swing and the local farms starting to sprout.
Asparagus and radishes are among the earliest spring veggies and welcome harbingers of the abundance to come. Watch for our Seasonal Snippets ALL about asparagus next week. Continue reading
I’m guessing it’s time for fruit and something much lighter than the fare you’ve been eating at your Seders.
I’m keeping it fresh and simple with this Orange and Fennel Salad from our Passover eBook, 4 Bloggers Dish: Passover. This vegan, pareve, gluten-free salad is so easy to make and so refreshing, you’ll want to make it all year round. Continue reading
It’s all about love, comfort, joy and a celebration of family traditions at With Love From the Cupboard, a Westport, Connecticut based boutique-styled artisanal bakery full of delectable, heartwarming desserts.
When she was a little girl, Chef and owner of With Love From the Cupboard, Nicole Peranick spent her afternoons and weekends happily baking with her grandmother. She would often tip toe downstairs, as her parents were still sleeping, so she could surprise them with warm pancakes and baked treats she loved to whip up. Continue reading
contributed by Katy Morris
Dedicated to nourishing diners with only locally sourced, organic elements in each and every dish, Organic Planet Restaurant is a true haven for local health conscious foodies, living in CT or passing through Greenwich. Continue reading