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Healthy Brunch By the Beach by Rina Dweck

at home, kosher dairy recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher salad recipes, mothers day recipes, shabbat table settings, shavuot recipes and ideas

Healthy Brunch By the Beach by Rina Dweck

1 Comment 01 August 2011

My friend Rina Dweck is a superb hostess, always whipping up summer salads and main dishes with ease.  Savor the photos below which illustrate her typical Shabbat lunch during the summer months.  Rina’s menu always  focuses on vegetarian, Mediterranean and healthy dishes.  She only uses fresh produce, preferably fresh, organic and locally grown. Friends and family always feel very comfortable at Rina’s table because everyone is involved in the preparation.

Her meals always taste especially unbelievable because she lives right on the ocean, and when you’ve got that view- there are absolutely no complaints!!! 

When she is not cooking, Rina also happens to be a fabulous artist! Check out Rina’s  Facebook  page PROJECT FACE where she  re-invents her own face daily.

Enjoy! Marlene


eggplant / feta roll -ups.  Get the delicious kosher recipe HERE!


Joe helps mom prepare the salad

savory ricotta cheesecake with radicchio

tomato/mozzarella  salad

pasta with asparagus


raw beet salad

If you want information about PROJECT FACE, please email RINA @ Rinadweck@aol.com

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Pareve Stuffed Artichokes with Eggplant (Medias)

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas

Pareve Stuffed Artichokes with Eggplant (Medias)

6 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

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Lowfat Oven Fried Chicken- Recipe and Video

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Lowfat Oven Fried Chicken- Recipe and Video

No Comments 26 April 2011

Looking for a new and easy chicken entre?

We are always on the lookout for a new variation of this  family favorite.

Not only do we love this chef’s accent, but this kosher chicken recipe is tops. (this video calls for some cheese- of course- skip it!)


  • Chicken legs and thighs- order without skin from the butcher-preferably organic
  • beaten organic eggs
  • dijon mustard
  • flavored matzo or crackers
  • panko breadcrumbs
  • salt and pepper to taste
  • mix oregano, thyme, and rosemary in a small bowl
  1. Whisk eggs, salt, pepper, and Dijon mustard in pyrex
  2. Dip blotted chicken pieces in egg mixture- can be left overnight in fridge for more flavor
  3. Blend in Cuisinart -panko breadcrumbs (many flavors are available to suit your taste) with garlic flavored matzo ,and herbs such as rosemary, oregano and thyme.
  4. dredge chicken in breadcrumb mixture
  5. place chicken parts on sprayed pan
  6. Spray coated chicken with canola spray such as Pam.
  7. Bake at 425 degrees for 45 minutes.

Please let us know your results. Comment below, send pics, email,  text us, video, …. we need your feedback!

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