A spicy Moussaka made with thick slices of summer eggplant, a meaty layer of ground turkey, red lentils, tomatoes, zucchini and carrots, topped with sliced potatoes and a cheesy yogurt and basil topping, and flavored with saffron, red wine, cinnamon and fresh turmeric.
Shape this eggy dough into soft brioche-style buns with the perfect flavor for hamburgers and hot dogs.
A delicious tender yellow eggy Challah bread recipe made with farm fresh eggs and local raw honey, adapted from Joan Nathan’s Chosen Challah recipe.
The sweetness of potatoes, onions and eggs come together in a harmony of simplicity in the Spanish Tortilla.
Start your day out right with creamy baked eggs in ricotta, mixed baby greens, fresh herbs and cherry tomatoes.
A beautiful delicate homemade pasta dough filled with ricotta cheese and pesto layered over Spicy Red Sauce and topped with mozzarella cheese. Shortcut alerts and gluten free option in recipe notes.
A light and fluffy lemony cranberry or blueberry muffin with lemon streusel topping.
A beautiful Fall Vegetarian Lasagna layered fresh whole wheat pasta, a butternut squash bechamel sauce, kale, a barley filled “meaty” tomato sauce and cheese.
Tasty crab cakes full of fresh herbs, light on the breadcrumbs and a kick of sriracha.