Author Archives: phylliszankel

Roasted Cauliflower

Ok. So cauliflower is all the rage, right?  This is seriously the easiest and tastiest recipe you’ll find (and this is from someone who didn’t eat cauliflower until now). No need to precook the cauliflower. 1 head of cauliflower Lemon … Continue reading

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Challah Stuffing

Now I get a lot of questions about stuffing from relatives. Most of the time its because their stuffing comes out too wet. My response is I don’t use stale or baked challah pieces and I don’t use the usual … Continue reading

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Portobello Stacks

Large Portobello mushrooms Large tomatoes, sliced 1/4 in thick Fresh mozzarella, sliced 1/4 in thick Roasted red peppers, jarred Artichokes, marinated & jarred Aged balsamic vinegar Italian dressing Remove stems from mushrooms. Brush loose dirt off. Place mushroom, veins side … Continue reading

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Caramelized Roasted Sweet Potatoes

OK. So I know most people love mashed or pureed sweet potatoes with or without  marshmallows, but, for me, that’s too much like baby food. Its a consistency thing. Roasted is the way to go – savory, instead of overly … Continue reading

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Ditalini w/ Roasted Walnuts and Broccoli

Again, another ridiculously easy recipe with only 5 ingredients. Ditalini is a small tube-like pasta (think of a ziti tube cut into fourths) that I usually add to soup but I had some left over so I made this. The … Continue reading

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Baked Zucchini Sticks

This recipe is so easy, I’m embarrassed to post it. Only three ingredients! I serve these with marinara sauce for dipping or horseradish sauce. Serves 2. Appetizer or snack. ◾ 2 medium zucchini (about 6-7 inches long), peeled, ends trimmed … Continue reading

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Hasselback Potatoes

I used small red potatoes for this recipe, primarily because they cook faster, but you can use any kind or size of potatoes you like. I have used Yukons and even your basic white Eastern potatoes. If you use larger … Continue reading

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