Monthly Archives: May 2015

Strawberry Date Bars


Can you believe these are really healthy?!

5 ingredients:

  • Dates
  • Macadamia Nuts
  • Oats
  • Sea Salt
  • Strawberries

Not only are they healthy, they are delicious, and…so easy to make!


Strawberry Date Bars

Slightly adapted from Whole Living Magazine’s Strawberry Oat Bars

1 1/2 cups pitted dates

1/4 cup macadamia nuts

2 tablespoons old-fashioned rolled oats

Pinch sea salt

1 1/2 cups strawberries, hulled and thinly sliced (from Filasky’s Produce and my garden)


Pulse dates, nuts, oats, and salt in a food processor until combined.


Line a9-by-5-inch loaf pan with parchment paper.  Press the date mixture into the bottom. Mash 1/2 cup of the strawberries and spread on top of date mixture.


Top with remaining strawberries.IMG_0085

Refrigerate or freeze for about an hour. Slice into rectangles and enjoy!


Number varies depending on the size you want.  24 bites, 12 small bars or 6 larger bars.



Categories: Kosher, Recipe, Strawberries, Vegetarian | Tags: | 1 Comment

Ramen with Quorn and Bok Choy

Before I made this, I was pretty confident that it would be good, but I didn’t realize it would be delicious!


I used a recipe for spicy ramen with beef an bok choy from Food Network Magazine as the base to kick off from, but because I was using Quorn and cooking for a 6 year old, I needed to make adjustments to the technique and the proportions of the sauce ingredients.  When I want to use soy beef, I only use Quorn, it has the most appealing texture and ability to pick up flavors. Using the soy granules required additional oil, hoisin sauce and soy sauce to make up for the lack of fat that would have been in ground beef. I also greatly cut the amount of the ramen seasoning pack used, I used about 1/3-1/2 of a seasoning packet, to add just enough heat to make it flavorful, but not too much so that my son wouldn’t eat it.

This was the first year I grew bok choy.  I think they bolted in a freak heat spell, but I was able to harvest the leaves and they were beautiful.


The serving sizes are generous, but it was still really difficult to resist eating a second portion. Whether you make the vegetarian version I did, or the original beef, this is definitely worth a try.

Ramen with Quorn and Bok Choy

adapted from spicy ramen with beef an bok choy from Food Network Magazine

1 package Quorn soy granules, frozen

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons chopped scallions

2 tablespoons chopped peeled ginger

3 cloves garlic, chopped (from the garden)

Kosher salt and freshly ground pepper

2 1/2 tablespoons vegetable oil

1 1/2 cups sliced shiitake mushroom caps

4 heads baby bok choy, quartered lengthwise or leaves picked (from the garden)

4 3 -ounce packages instant ramen noodles (preferably chili-flavored), 1 flavor packet reserved


Combine the hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl.


Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the Quorn, breaking it up until it is unfrozen and broken into crumbles.  Add the sauce mixture and cook until browned, about 3 more minutes. Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl.


Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.

Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the as much of the reserved ramen flavor packet as desired (I used about 1/2 for a less spicy dish). Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes.


Add the Quorn-mushroom mixture to the pot and toss to combine.


Top each serving with the ginger-garlic mixture. Enjoy!


Serves 4-5.



Categories: Kosher, Main Dish, Recipe, Vegetarian | Tags: , | 6 Comments

Spaghetti with Kale and Garlic Chips

My early harvest items dictated our dinner tonight.  I harvested the heirloom kale (which looks more like chard, but tastes like kale, but you can use the stems like chard).


Because of the similarities to chard, I decided to use it in a dish I normally make using chard – Spaghetti with Swiss Chard and Garlic Chips (from Gourmet magazine back in 2008).  It was also a chance to highlight some of my garlic from the garden last year; I still have about 4 more bulbs.


This heirloom kale, I think it is Tronchuda kale, has an edible stem, so I was able to treat it like I would swiss chard and could chop and use the stem.  If you are using more standard kale, like red russian, don’t use the stems in this dish.


Spaghetti with Kale and Garlic Chips
adapted slightly from Spaghetti with Swiss Chard and Garlic Chips Gourmet Magazine, November 2008

1/4 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium onion, finely chopped
2 pounds kale (preferrably heirloom kale), stems and center ribs finely chopped (depending upon the type of kale) and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled


Heat the oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

Add onion to the skillet and cook over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

While the spaghetti cooks….If using stems, stir stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.


Stir in chard leaves (if not using stems add in the water salt and pepper) and cook, covered, until stems and leaves are tender, about 5 minutes.


Toss spaghetti with kale, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper.


Serve sprinkled with feta and garlic chips. Enjoy!


Makes 4 to 6 servings


Categories: Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | 1 Comment

Pasta with Crispy Breadcrumbs and Broccoli

First harvest – broccoli, kale, spinach, and some bolted bok choy. Time to start cooking from my garden again!


When I think Geoffrey Zakarian, kid-friendly dishes is not what comes to mind. But his Elbow Macaroni with Crispy Breadcrumbs and Broccoli is exactly that. This was a big hit, simple flavors but tasty enough for the adults and satisfying for all.IMG_8379.JPG

The one vegetable Cam has always eaten is broccoli. Even in his pickiest moments, broccoli always gets eaten.IMG_8372.JPG

I changed the name of the dish in the post name because I did not have enough elbow macaroni in the house, so I used cavatappi; it worked well.  But I wanted to keep his recipe intact, so I am including the same recipe that I linked to above.

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

By Geoffrey Zakarian

Kosher salt

6 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 cup panko breadcrumbs

Finely grated zest of 1 lemon

2 tablespoons chopped fresh Italian parsley

3 cups elbow macaroni (about 12 ounces)

1 head broccoli, cut into small florets (about 4 cups)

1 clove garlic, finely chopped

1/4 teaspoon red pepper flakes

1 cup chicken stock

1 cup freshly grated parmigiano-reggiano


Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn.IMG_8373.JPG

Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.IMG_8374.JPG

Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce.

Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes.


Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.IMG_8376.JPG

When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.IMG_8377.JPG

If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese.IMG_8378.JPG

Serve in warmed bowls and sprinkle with the breadcrumb mixture.IMG_8379.JPG

Serves 4 – 6

Categories: Broccoli, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Leave a comment

The Challah Project #3 – Saffron Challah

I experimented a lot with the process for this challah.  I had read about proofing the dough overnight in the fridge and decided to try it; it would be much easier for time management purposes to mix the dough the evening before, sticking it in the fridge and braid and bake in the morning. Well it worked almost too well, the dough more than doubled, I think it maybe even more than tripled in size overnight in the fridge.

IMG_9938  IMG_9939

I tried the fridge technique of slowing things down again in the morning.  I braided the dough before I had to take Cam to school, stuck it in the fridge for about 45 minutes for its final resting and then baked it when I returned home.


And it turned out just fine.


This approach freed me up from having to be home all day on Friday waiting for dough to rise.  I will try this again for other challah (and other breads).  I makes bread making fit more easily into my daily routine.

As for this challah, it has a great texture and taste. It is more saffron-ny than lemony, we love saffron, if you just want a hint of saffron, you can reduce the amount to 1/4 tsp or less.  It was really good the next morning with some butter and fig jam.


Saffron Challah

Based on

3/4 c very warm water
2 tsp active dry yeast
1/4 c sugar
1/2 tsp saffron (either leave as threads or grind wit a mortar & pestle) 2 eggs plus 1 more for egg wash
4 tbsp olive oil plus vegetable oil to to the top 1/4 c
1 tbsp lemon juice plus 1 tsp lemon juice (about 1 lemon)
3 c flour
1 1/4 tsp salt


In the bowl of a standing mixer, hand mix water with yeast, 2 tbsp sugar, and saffron.  Allow to rest for around 10 minutes or until yeast creates little eruptions.

Add eggs and oils and hand mix lightly.  Add lemon juice.


Add in the rest of sugar, salt, and flour.  Using the dough hook of the mixer, mix on medium for about 8 – 10 minutes.

Form the dough into a ball and place in a well oiled bowl, allow to rise until doubled in bulk 2 – 3 hours, or place in the refrigerator to proof overnight.

IMG_9938  IMG_9939

Punch down the dough and braid (I did a flat 4 strand braid).

Beat the last egg and brush the dough with the egg wash.  Sprinkle with poppy seeds. Allow to rest another 30 minutes (or in the fridge for 45-50 minutes).


Bake at 350 for 30 – 40 minutes or until internal temperature reaches 180-200 degrees. Cool on a wire rack.




Categories: Bread, Jewish Holiday, Kosher, Recipe | 2 Comments

Yotam Ottolenghi’s Chicken with Caramelized Onion & Cardamom Rice

I have an admission to make, this is not a dish about cooking locally; although the chicken is locally raised. I would have included this recipe even if the chicken wasn’t local, it is just THAT good!


Don’t be fooled by the lack of bright colors, this “chicken and rice” has an abundance of flavor.  Even Cam proclaimed it to be delicious (hmm, he seems to be saying that more often lately, maybe he is growing out of his boring food phase, but to get him to try it I made sure his rice had no barberries in it…still, one can hope).


Yotam Ottolenghi’s Chicken with Caramelized Onion & Cardamom Rice

from his Jerusalem cookbook

3 tablespoons sugar (40 grams)

2 ½ tablespoons barberries, or use currants (25 grams)

4 tablespoons olive oil

2 medium onions, thinly sliced (2 cups, or 250 grams)

2 ¼ pounds skin-on, bone-in chicken thighs (1 kilogram), (organic, locally raised)

Salt and freshly ground black pepper

10 cardamom pods

Rounded 1/4 teaspoon whole cloves

2 long cinnamon sticks, broken in two

1 ⅔ cups basmati rice (300 grams)

2 ¼ cups boiling water (550 milliliters)

1 ½ tablespoons flat-leaf parsley leaves(5 grams), chopped

½ cup dill leaves (5 grams), chopped 

¼ cup cilantro leaves (5 grams), chopped (I did not use this)


Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.


Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.


Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well.


Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom.


Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well.


Return the seared chicken to the pan, pushing it into the rice. Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes.


Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed.


Serve hot or warm. Enjoy!


Serves 4.



Categories: Kosher, Main Dish, Recipe | Leave a comment

Penne with Asparagus, Snap Peas and Kale

My garden is planted! Still some more mulching to do, but otherwise it is done. Now the fun starts…weeding! IMG_9861

This year we have, from bottom to top: strawberries (outside the picture), garlic, Jerusalem artichokes, parsley, bok choy, leeks, red Russian kale, carrots, spinach, cauliflower, tarragon, broccoli, okra, some weird heirloom kale, basil, edamame, jalapeño, eggplants, tomatoes, parsley, a weird heirloom zucchini, purple pole beans, butternut squash, watermelon, and cucumbers. Elsewhere are sugar snap peas and raspberries. Lima beans get added later in the month, once I harvest the spinach. I am happy!!!

As a sign of it truly being spring, we had a very green dinner.  Local asparagus, snap peas and lacinato kale to have with our pasta.


Cooked quickly and simply, it was delightful.  Everything was that perfect balance of tender and crispy.  I can’t decide which was the highlight – the snap peas, kale or asparagus?!


Penne with Asparagus, Snap Peas and Kale 

8 ounces penne or other pasta

1 lb asparagus (locally grown), cut into 1″ pieces

1/2 lb sugar snap peas, trimmed and cut in half.

1 bunch lacinato kale, stems removed  (ok to leave the leaves whole or halved)

juice and zest of 1/2 lemon

1 – 2 Tbsp olive oil

Kosher salt and freshly ground black pepper to taste

1/4 – 1/2 cup grated parmigiano reggiano, large grate


Bring a large pot of salted water to boil.  Cook the pasta according to package directions.  In the last 3 minutes of cooking, add the snap peas, asparagus and kale.


Drain and transfer to a large bowl.


Add the lemon juice and zest, olive oil and half the cheese.  Season to taste with salt and pepper. Serve and top with the remaining cheese and enjoy!


Serves 4,


Categories: Asparagus, Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 4 Comments

Asparagus, Tomato & Fontina Frittata

I am happy to say that it is still asparagus season in Delaware.  So when I was at the farm market today, I bought about 3 lbs!  Get ready for a few asparagus posts – if they turn out well, that is.


I love asparagus frittatas. This on is a slight riff on Giada De Laurentiis’ Frittata with Asparagus, Tomato & Fontina. I typically am not a fan of tomatoes in eggs, but this was delicious. Even Cam (now 6 years old), who usually will not touch asparagus, declared that it tasted good and ate his whole dinner.


Oh, and that was the last of the almond challah.  So sad to see it done, but looking forward to making a the next challah.

Asparagus, Tomato & Fontina Frittata

Very slightly adapted from Giada De Laurentiis 

6 large eggs (from Farmer Kim)

2 tablespoons milk

1/2 teaspoon salt, plus a pinch

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

1 lb asparagus, trimmed, cut into 1/4 to 1/2-inch pieces (locally grown)

1 tomato, seeded, diced


3 ounces Fontina, diced


Preheat the broiler.

Whisk the eggs, milk, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.


Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.


Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.


Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.


Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.


Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.


Let the frittata stand 2 minutes. Loosen the frittata from skillet and slide the frittata onto a plate. Serve and enjoy!


Serves 4 – 6.

Categories: Asparagus, Breakfast, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Jerusalem Artichoke Pasta Salad

While the spring plants in my garden grow, we are still enjoying our harvest of Jerusalem artichokes.


Just when I thought I had run out of interesting new uses for them, I found Guy Fieri’s Fieri Farfalle Salad.  This was so full of flavor!  And the roasted Jerusalem artichokes really shone as stars. IMG_9826

I altered the recipe for the pesto.  The original recipe called for a red pepper-arugula pesto, which I am sure was phenomenal. I happened to have some of my avocado pesto in the fridge, so I added pureed roasted red pepper and balsamic vinegar.  It worked incredibly well (I honestly did not think it would).  Since I cannot find my recipe for the avocado pesto, I am including Guy’s original.  But feel free to play around with this.  As I said, the Jerusalem artichokes are the star.


Another note – this was great the next day cold straight form the fridge.  The flavors were even better!!

Fieri Farfalle Salad

From Guy Fieri

3 cups Jerusalem artichokes or sunchokes (about 1 1/2 pounds total) (from the garden)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
Roasted Red Bell Pepper and Arugula Pesto:
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop (from the garden)
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Preheat the oven to 425 degrees F.

Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.

Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted Jerusalem artichokes.


Serve and enjoy!


Serves 6-8 as a side dish, 4 as a main dish.

Roasted Red Bell Pepper and Arugula Pesto:
In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use. Yield: 3/4 cup.



Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 1 Comment

The Challah Project #2 – Another Take on Almond Challah 

We all really enjoyed the almond challah two weeks ago, so I wasn’t all that excited to be making another one this week, figuring, how different could it be? Well, that was a whole grain challah – substantive, great for sandwiches, a really goo general all-around bread. This challah was a buttery loaf of deliciousness, so reminiscent of the challah I remember form my childhood.


Perfect, traditional challah texture and taste.  My husband and I agreed that we could easily sit and eat the entire huge loaf ourselves…in one sitting!  But, we didn’t, thank goodness.  I did nibble on it all through the night, though. and any time I walked past it in the kitchen.

My only complaint, was with myself.  I did not wrap the braid into a circle tightly enough; so in the oven it rose sideways more than up, giving us a very wide loaf.IMG_9818

And, almost as good as how this tasted, was the story of the recipe.  Check it out on Life’s a feast.  It is worth the read.

Jayne Cohen’s Almond Challah

2 ¾ oz (78 g) finely ground almonds or almond flour
½ cup (100 g) sugar
2 tsps salt
1 cup (250 ml) whole milk
½ oz (2 envelopes ¼ oz each)(15 g) active dry yeast
4 large egg yolks (form Farmer Kim)
5 cups (approximately 650 g) bread flour (I used French all-purpose flour), lightly spooned into the measuring cup and levelled off
16 Tbs (225 g) unsalted butter, melted

1 large egg yolk beaten with 1 tsp milk, for egg wash
About 2 Tbs sesame seeds or sliced almonds


Whisk the ground almonds, sugar and salt together in a large mixing bowl. Add the yeast to the bowl, without mixing into the almond mixture.


Gently heat the milk to 100° – 110°F, warm to skin temperature, not hot. Pour the warm milk over the yeast and allow it to dissolve and proof until frothy, about 15 – 20 minutes.


Add the egg yolks and whisk to blend. Whisk in the tepid melted butter.


Add 4 ½ cups of the flour, one cup at a time, whisking or stirring until blended after each addition (I used a whisk for the first 2 cups flour then used a wooden spoon). Pour the remaining ½ cup onto the work surface and scrape the dough out onto the flour. Knead quickly just to incorporate the ½ cup flour and the dough is smooth and no longer sticky. Shape the dough into a ball and place in a clean, well-greased bowl, turning to coat the dough with the oil.


Cover the bowl with plastic wrap then a kitchen towel and allow to rise until doubled in bulk, 3 – 4 hours.
Punch the dough down and divide it into 3 pieces, as equal in size and weight as possible. Press and roll each piece into a long rope, making sure that the three ropes are equal in length. Place a sheet of parchment paper on a large baking sheet and place the three dough ropes side by side on the parchment. Braid the ropes – start in the middle and braid one end out, then switch sides and, starting back in the middle, braid the other half out and towards you. Carefully form the braided dough into as tight a circle as possible, tucking under the six ends.


Cover once again with plastic wrap and allow to double in bulk, about 1 ½ hours.

Preheat the oven to 350°F (180°C). Prepare the egg wash and brush the wash all over the dough, even down the sides and inside the folds. Sprinkle with the sliced almonds or the sesame seeds.


Bake in the preheated oven for about 45 minutes until a deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a cooling rack and allow to cool.


Slice and enjoy!



Categories: Bread, Jewish Holiday, Kosher, Recipe, Vegetarian | Tags: | 5 Comments

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