There’s no better satisfying dish for a cold winter day. This hearty soup is filling and flavorful. Our tasting team couldn’t stop raving about it–and barely had room for the rest of the meal since they finished every last drop. Follow this simple recipe and see for yourself.


2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 cloves garlic, minced
2  15-ounce cans cannellini beans, drained and rinsed
vegetable stock
1 cup orzo
1/4 cup grated romano cheese (optional)
In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, about 30 seconds. Add the orzo and saute for 5 minutes until lightly brown. Add beans and vegetable stock. Bring to a simmer, cover, and simmer 5 minutes. Season with salt. Cover and simmer until the orzo is cooked through, 12 to 15 minutes. Season with salt and black pepper. Stir in the romano cheese right before serving.

Italian Halibut Stewed in Tomato Sauce with Raisins and Pine Nuts

Italian Halibut

The New Year is fast approaching and I wanted to create a fresh alternative to typical holiday dishes. That’s how I came up with this tasty recipe. I invited my toughest critics for a tasting and they were so pleased with the flavor, we decided it would be a perfect Rosh Hashana meal. The cinnamon and raisins add sweetness and the fish melted in our mouths. One woman loved it so much she said that instead of cooking it, she was going to order it from our restaurant for the holidays since she’s a busy working mothers. We can’t wait for you to try it! Look for other recipes every day this week–the combination is designed to serve all together as the perfect Rosh Hashana dinner. Have a sweet new year!


2 pounds Halibut, cut in 2″ squares

2 tablespoons extra virgin olive oil, plus more for frying

1 medium size onion, sliced

1 28-ounce can chopped tomatoes, or two pounds ripe plum tomatoes chopped (my preference)

2 tablespoons chopped fresh basil

½ teaspoon cinnamon

Kosher salt

Freshly ground black pepper

Flour for dredging

½ cup dark raisins

½ cup pine nuts


Heat two tablespoons olive oil in large skillet over medium heat. Add onion and sautee until soft and lightly colored. Add tomatoes, basil and cinnamon. Season with salt and pepper. Simmer over low heat for 15 minutes.

Spread some flour (1 cup) on a plate, season with salt and pepper. Dip halibut pieces on both sides to coat evenly and shake off excess flour.

In another large pan, add olive oil to 1/4″ depth, heat over medium-high heat. In batches, add halibut pieces to pan and fry till golden brown on both sides (three minutes total). Remove with slotted spoon, drain on paper towels. Add halibut to simmering tomato sauce. Add raisins and pine nuts. Cover and simmer on medium-low heat until halibut is tender and cooked through (about 10-15 minutes). Add a little water to the sauce if it’s too thick. Taste sauce, then season with salt and pepper. Transfer fish to a large serving platter, then pour sauce over it and serve.

Healthy tip: Eating fish is the best way to get Omega-3 fatty acids … so important for heart health and reducing inflammation.  This wonderful halibut preparation wins for both flavor and healthfulness.

Tuscan Red Potatoes

Tuscan Red Potatoes


3 pounds red potatoes

Half a bunch of Italian parsley chopped

2 cloves of garlic chopped

3 tablespoons extra virgin olive oil

Kosher salt to taste


Boil potatoes till soft, then drain, peel and quarter potatoes. While still warm, toss potatoes with Italian parsley, chopped garlic, olive oil and kosher salt, then serve. *This dish beautifully complements the Italian halibut.

Healthy tip: Lots of parsley and just a little olive oil enhance the nutritional value of these delicious red potatoes.  Leave on a bit of skin for extra fiber.

Insalata Mista


1-1/2 pounds mesclun greens

3 ripe plum tomatoes, quartered

1 small cucumber, peeled and sliced

1 small handful of black leaf parsley, chopped

2 tablespoons red wine vinegar

6 tablespoons extra virgin olive oil

Salt and pepper to taste


To create this very fresh and refreshing salad, mix together lettuce, tomatoes, cucumbers and parsley. Wisk together vinegar, salt and pepper. Slowly add olive oil. Add dressing to salad and gently toss together, then serve.

Healthy tip: Full of great nutrition including fiber, vitamin C and folic acid, this salad is fresh, crunchy and delicious.

Lentil Veggie Burgers


Lentil Veggie Burgers

Lentils are known to bring those who eat them lots of prosperity so we thought this would be a nice holiday wish for all. Our tasting team loved the flavor of the burger combined with the aioli sauce and sesame seed bun, not to mention our extra crispy French fries. Enjoy!



2 cups water

3/4 cup dried red lentils

3/4 teaspoon salt

1 cup diced onion

1/2 cup grated carrot

3 garlic cloves, chopped

2 cups chopped mushrooms

1 teaspoon thyme

1/4 teaspoon black pepper

1/3 cup dry breadcrumbs

2 large eggs
1 tablespoon vegetable oil

Remaining ingredients:

6 (1 1/2-ounce) hamburger buns

Arugula or curly lettuce leaves

6 (1/4-inch-thick) slices tomato

6 (1/8-inch-thick) slices onion


Cook lentils and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
Over medium-high heat, add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, thyme, and pepper. Cook for 3 minutes, stirring occasionally. Cook 1 minute or until liquid almost evaporates.

Place onion mixture in a large bowl; let stand for 5 minutes. Add the lentils, breadcrumbs, and egg . Cover and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat.  Add lentil patties, and cook for 5 minutes on each side.

Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons of aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.

French Onion Soup

The perfect hearty soup for winter with lots of savory flavors. Sweet carmelized onions, soup soaked bread and a flavorful hunk of Gruyere cheese all meld together for a delicious and satisfying meal or starter.
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
2 quarts vegetable stock 
1 baguette, sliced
1/2 pound grated Gruyere
Cut the onions into slices. In a four-quart nonstick Dutch oven, melt the butter over medium-high heat.  Add the  garlic and stir in onions to coat with butter. Cook for 10 minutes, stirring every three to four minutes.
Reduce heat to low. Add bay leaves , thyme salt and pepper. Cook uncovered for 35 to 40 minutes, stirring well every five minutes, until onions are a golden brown.
Stir in broth. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer for 15 minutes. Meanwhile, arrange the baguette slices on a baking sheet  pan and toast for 1-2 minutes on each side or until golden brown.
Ladle the soup into bowls. Top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Sprinkle with Parmesan cheese (optional).


Homemade Applesauce

Homemade Applesauce

Homemade Applesauce


Great with latkes…even better with Friday night dinner of chicken soup, chopped liver and brisket. It’s so good because it too is traditional. Says Doris, “I like it chunky, the way applesauce used to be.”



10 medium McIntosh apples, peeled, cored and sliced

1 cup water

1 cup sugar

juice of 1/2 lemon

1 cinnamon stick (about 3″ long)



In a large saucepan, combine all of the ingredients over medium heat. Bring to a gently boil, then simmer, stirring occasionally, about 40 minutes, until the apple slices have softened but are not completely collapsed.

Pour the applesauce into a bowl, remove the cinnamon stick and let cool. When cool, cover with plastic wrap and chill. Serve chilled.