Kale and pear salad with pomegranate gremolata.

No bake, easy to make apricot and pistachio energy bites. They are also Gluten free.

Chocolate covered graham crackers. Much better than the ones with which my grandmother used to bribe me to drink milk.

Harissa Roasted Butternut Squash

Cabbage slaw with miso-sesame dressing adapted from Deb Perelman’s The Smitten Kitchen Cookbook.

Simple and full of flavor, fresh cranberry beans, garlic, olive oil. Spicy and comforting.

Applesauce: classic and cranberry.

Roasted butternut squash and red onion with tahina and za’atar- from Ottolenghi’s and Tamimi’s Jerusalem: A Cookbook.

Elegant main course dinner: pretzel and cashew crusted tofu with sweet onion chutney.

Not your traditional pumpkin pie, this one is spicy and savory. It’s fun to change things around!

Simple and comforting potato leek soup, on the table in 30 minutes.

Blue Corn Blini with Avocado Salad and Fried Radishes- a tasty vegetarian appetizer!

Lucky to have electricity through hurricane Sandy, I channeled Tamar Adler to raid fridge and pantry to make stew.

Creamy roasted eggplant and tomato soup. Yum!

Homemade Peanut Butter Cups with only four ingredients (gluten free and vegan).

Cheesecake and apple pie combined, two desserts in one. Lighter than a cheesecake and will all the flavors of an apple pie!

Vegetarian fajita wraps- an easy, healthy lunch the whole family will love.

Tortilla española – Spanish potato omelette with parsley and paprika.

Close your eyes and get transported to the Mediterranean with this rose water scented pudding.

Spicy and Sweet Pumpkin Soup with a Crunchy Spiced Granola Topping

Beef Rendang – a richly flavored Malaysian beef curry that’s gluten free, kosher and out of this world!

Stuffed Grape Leaves with Dried Apricots. Sweet, sour, deliciously unexpected.