Celebrating the Fourth of July

Below is one of my favorite posts, posted originally on July 4, 2010:

It’s the fourth of July today, and my family has converged on the family farm for the great annual bash. On and off since yesterday evening, strapping grandsons have been carrying cartons of beer, wine, soda, water, and iced tea up to the deck, where great drums of ice stand ready to receive them all. Continue reading


YOUR HEALTHY PLATE: Roasted Pumpkin Seeds

Our recent seasonal recipes have left us with a large amount of pumpkin seeds. This is my favorite recipe for what to do with them. Apropos of nothing, seeds are a great idea for families with nut allergies. But they’re really delicious no matter what. And they’re a great treat for when you’re on the couch watching a movie, or for sprinkling on salad, soup, or even roasted squash. Continue reading


YOUR HEALTHY PLATE: Vegan Cholent (Crockpot Stew)

Last weekend, I made this recipe for the first day of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly 50 degree weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading


YOUR HEALTHY PLATE: Haminados (Eggs) for Passover

Haminados are one of my all-time favorite Passover recipes! Simple, sublime and delicious, they have been a staple at the Passover tables of Mediterranean Jewish communities for millennia! Check out this recipe and you’ll see why. Whether you make this dish in your crockpot or oven, it takes just a few minutes to toss it together and get things cooking. Continue reading


What Happens in December Stays in December

This month, a lot of people weigh more than they did in October. The problem is so widespread that, especially in people who are working to lose, I make it a point to applaud their efforts even if they have simply maintained their weight at the same number over the last few months. That’s because December is the time of year when people eat the most entertainment [read: sugar and white flour]. Continue reading


Roasted Sweet Potato Celebration

If you’re looking for something really beautiful to bring to your table any time this month, try this. The colors are warm and gorgeous, and they make a nice impression served in a large wide dish. The recipe works as a side dish as well as a main dish, especially if you add tofu. Continue reading


YOUR HEALTHY PLATE: Homemade Ketchup

My dad has a very hard time with the fact that high-fructose corn syrup (HCFS) is the first ingredient in most national brands of of ketchup. He is on a mission to get people to eat less HFCS without compromising their love for ketchup. Recently, he asked if I would post an entry about this. Absolutely. Here you go, Dad! Continue reading


YOUR HEALTHY PLATE: After-Thanksgiving Turkey Soup

No introduction is really necessary for this recipe. Just pop on over to the supermarket for some scallions and a little knob of ginger if you need, and make this soup with your leftovers. There’s a good chance you already have all the other ingredients. It’ll take all afternoon to cook, but only 10 minutes to throw together. The biggest time investment is looking through the bones for bits of meat. But don’t feel the need to go crazy looking for every last piece. Feel free to stop when you feel like it. It’ll be enough, and it’ll be worth it. Continue reading


YOUR HEALTHY PLATE: Celebration Brussels Sprouts

If you haven’t already figured it out, I’m starting to post recipes to get your collection started for the upcoming holidays. And if you didn’t already know, I LOVE!LOVE!LOVE Brussels sprouts. This one is a gorgeous mix of Brassica (the major vegetable family to which Brussels sprouts belong), grapes (for a bit of tart sweetness), and pumpkin seeds (because, well, you know). Think of me when you make these. Continue reading


YOUR HEALTHY PLATE: Hugs (Lentils) and Kisses (Carrots)

Bring a platterful of this amazingly delicious recipe to the table, full to the brim with tiny round hugs (lentils), and cross-hatched X’s (carrots), and share the love all around. Everyone will be so glad you did. You can serve it warm, or at room temperature. It’s great either way. Continue reading