Tag archive for "Zucchini"

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

hanukka recipes and tablesettings, kosher cookbooks, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, Passover Recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Sukkot Recipes

“Dare to Be Different” Recipe for Passover Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

3 Comments 17 December 2014

cover photo by Danielle Gindi

How impressive is Robin Jemal? Not only is she known to be a fabulous cook, but she has managed to compile all of her gourmet kosher recipes into one fantastic brand new cookbook.  Unveiled this week at Robin’s home,  friends, family, and hundreds of community women were buying “Dare to be Different” by the armful. Easy to follow  recipes combine Robin’s Middle Eastern Jewish heritage with a timeless modern twist.  Salads, Pastas, Meat, Dairy and Pareve dishes for all of your family and holiday meals are photographed to perfection. At $36. its a perfect Jewish Hostess Hanukkah gift, and you wont be able to buy just one! You will be tempted to buy one for each of the Jewish Hostesses in your life!

Just contact jbetesh818@aol.com to get your gift wrapped copy now!

Check out Robin’s website! CLICK HERE!

“Hi, my name is Robin Jemal and I am excited to introduce my first cookbook to the fans of the Jewish Hostess.“Dare to be Different” is a collection of some of the clever dishes I have developed and adapted from years of experimenting with various recipes. It includes never before seen recipes, as well as some of our classic, Middle Eastern dishes, but with a twist; dishes that make me feel like I can entertain a group or even just my family with ease.

From an early age, I took an interest in cooking and entertaining. Cooking for me was fun, daring and always different. My out-of-the-box cooking style has developed from watching my mom in her kitchen, yet always adding a bit of a twist to our routine recipes. Is it a style that challenges a different and exciting cooking experience: a style that is daring yet delicious, different yet dazzling.

Here is the first of my dazzling dishes for you to sample. Hope you enjoy, have fun, and dare to be different!!

–Robin Jemal”

photo by Danielle Gindi

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

Zuchini Pasta with Mushrooms and Oven Dried Tomatoes

  • 8 green squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed (divided)
  • Salt
  • Pepper
  • 5 plum tomatoes, cut into ¼ inch
  • thick rounds
  • 2 tablespoons fresh basil, chopped
  • Sugar
  • 2 pounds of Crimini mushrooms
  • 2 tablespoons fresh rosemary, chopped
  • Pesto ( see recipe pg 65)
  • 2 tablespoons heavy cream
  • (optional)


  1. Using a julienne peeler, peel 8 green squash vertically to make spaghetti.
  2. Sauté 2 cloves garlic in olive oil for 1 minute and add squash. Add salt and pepper and cook on a low flame 5-7 minutes. Close fire and add pesto to squash. If using heavy cream, add it to pesto. Set aside and let cool to room temperature.
  3. Oven dried tomatoes: Slice tomatoes in rounds and place on tray with olive oil, salt, pepper, basil, crushed garlic and a sprinkle of sugar. Bake uncovered at 300°F for 2½-3 hours.
  4. Roasted mushrooms: Clean Crimini mushrooms with a dry paper towel. Cut off tough stems and slice mushroom in half. Place them on a tray and add pepper, fresh rosemary and olive oil. Roast uncovered at 400°F for 40 minutes. When mushrooms are roasted, remove from oven, add salt and set aside.
  5. Place squash mixture at room temperature around the circumference of a round dish. Leave room in the center and place the mushrooms. Top the squash with oven dried tomatoes and serve.

Subscribe Now: and win a chance for a free copy of “Dare to be Different!”

 Contact jbetesh818@aol.com to get your gift wrapped copy now!



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Crispy Zucchini Hanukka Latkes by Culinary Kosher

hanukka recipes and tablesettings

Crispy Zucchini Hanukka Latkes by Culinary Kosher

1 Comment 16 December 2014

image via http://en.petitchef.com/

 Adding zuchinni into plain potato latkes adds an extra boost of  antioxidants such as Vitamin C ,  Vitamin A, and Manganese. Try this no fail latkes recipe from Yael at Culinary Kosher, a great resource for Kosher recipes! p.s.  for rave reviews, try serving them hot off the pan. (but for a lower fat version make sure to blot them with a paper towel for a minute or two!) Marlene M.

  • 1 pound/s Medium Zucchini
  • 1 Large Baking Potato Peeled
  • 1 Small Onion Peeled
  • 1/2 cup/s Matza Meal
  • 1 Large Egg
  • 1 teaspoon/s Fresh Lemon Juice
  • 1 1/2 teaspoon/s Salt
  • 1/2 teaspoon/s Pepper
Half the zucchini crosswise. Cut out the seedy center and coarsely grate in food processor. Coarsely grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Transfer vegetables to a large bowl. Add the matza meal, egg (slightly beaten), lemon juice, salt and pepper and stir to combine. Heat 2 tbsp of oil until shimmering. Drop batter and flatten with a spoon. Cook over medium high until golden (about 1 1/2 minutes) flip and fry about another minute. Continue using up the batter adding oil as necessary.

You can also find tons of other latkes recipes on Culinary Kosher for all of the nights of Hanukka!

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Easy Diet Zucchini Pizza Slices

kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Easy Diet Zucchini Pizza Slices

No Comments 06 May 2013


Easy Diet Zucchini Pizza Slices

My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.


  1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
  2. Slide out of the oven and spoon marina sauce on top of each one.
  3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
  4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

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The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Walnut Lemon Dressing Over Grilled Vegetables

kosher pareve recipes, kosher recipes, kosher vegetable recipes

Walnut Lemon Dressing Over Grilled Vegetables

No Comments 28 July 2010

Vinaigrettes come and go, but this walnut dressing is a tasty  and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy.  Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.

Lets start  adding walnuts to our family recipes.  This walnut-lemon dressing is a great place to start!

    • 2  zucchini, sliced diagonally 1/3 inch thick
    • 1/2 pound shiitake mushrooms, stemmed
    • 1/2 pound thick asparagus, peeled
    • 1 red onion, sliced 1/3 inch thick
    • 1/2 cup extra-virgin olive oil, plus more for brushing
    • Salt and freshly ground black pepper
    • 1 cup walnuts
    • 1 small shallot, very finely chopped
    • 1 teaspoon thyme leaves
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon finely grated lemon zest
  1. Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
  2. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
  3. Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
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Roasted Zucchini Chips

kosher recipes, kosher vegetable recipes

Roasted Zucchini Chips

No Comments 02 July 2010

This is a great side dish to a meat or dairy meal. It also looks great as a garnish to any type of fish. A mandolin will make the slicing of the zucchinis much quicker (make sure to wear a protective glove).

Serves 4-6                                                              

8 Medium sized green zucchinis

olive oil

Pam Olive oil

Kosher salt

Garlic powder

dried parley

parchment paper

mandolin for slicing


Slice the zucchinis on a mandolin on the middle setting. The zucchinis should be thin. Layer zucchini slices on a tray with parchment paper. Try not to overlap slices too much because you want them to cook evenly.

Add a general amount of pam and olive oil on both sides of zucchini slices.

Generously sprinkle garlic powder. Sprinkle dried parsley and season with salt to taste.

Roast on 425 watching closely. Zucchini slices are ready when they begin to toast and edges of slices start to curl up

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