Spiralized Cucumber Salad with Peanut Dressing

October 20, 2014November 9, 2014 by Jessica | 7 Comments

spiralized cukes by the kosher foodies

The one food I would want if stranded on an island would be this peanut sauce recipe. Seriously.

I cannot believe it has taken me this long to share this recipe with you! Really, I probably make this salad once a week, if not more. I actually started tripling the dressing just so that I don’t have to make it so often…I love cooking and baking in advance and getting ready for super easy weeknight dinners, especially now that I have a job and two kids. It is definitely a desert island recipe for me. I usually make it over spiralized cucumbers, but it is really quite versatile. You can use it as a dipping sauce for baked tofu, make noodles with it and add sesame seeds. The list goes on. Continue reading …

Bacon-Wrapped String Beans

April 28, 2014April 25, 2014 by Jessica | 6 Comments

We just love Jack’s Gourmet’s Facon! It gives us kosher people the ability to add that smoky bacon flavor to our meals. Now, I can’t actually compare it to the real thing, but I know it’s pretty good, works well in BLTs, and adds a great flavor to stews and other meat dishes, like this duck breast and Beef Bourguignone. Continue reading …

March Linkup: Spaghetti with Roasted Vegetables and Horseradish-Thyme Butter

March 17, 2014March 14, 2014 by Stephanie | 5 Comments

I guess New Yorkers don’t cook with horseradish very often. When I remembered that this linkup was coming up, I searched high and low for some fresh horseradish root. At my sixth (6th!!!) supermarket stop, I finally found some (It was at Citerella, in case you’re wondering. Whole Foods, Fairway, A Matter of Health, Agata and Valentina, and Gristedes did not have any).

Roasted Vegetables and Roasted Vegetable Soup

October 20, 2009 by Stephanie | 5 Comments

Two recipes in one! Making my life a bit easier…

I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.

A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.