Ricotta Cheesecakes
Ingredients: 4 cups Ricotta Cheese 1/2 cup sugar 5 large eggs lightly beaten 1 tablespoon cornstarch 1 teaspoon almond extract 1 1/2 cup heavy cream 1/3 cup finely chopped almonds Method: 325 degree oven Drain liquid from Ricotta Beat cheese with the sugar until light and fluffy, add the eggs, cornstarch, and extract. Then ad the cream to the mixture and fold in the almonds. Pour into prepared crust and bake for 1 hour. Cool slowly (in oven with door open works well)

Sourdough Rye Bread
Sourdough Starter 3/4 cup white bread flour 1/4 cup whole-wheat flour 7g dried yeast 1 cup warm water Mix together and  and cover tightly.  Leave at room temperature for 2 days or in the refrigerator for 1 week.

Curry Spiced Stuffed Vegetables
Ingredients: 3 Zuchinni 2 potatoes (peeled) 2 onions 2 yellow squash 1 tsp curry powder 1 tsp cumin powder 3 tablespoons tomato paste or puree 1 tablespoon fresh parsley (chopped fine) 1 tablespoon fresh cilantro (chopped fine) Method: Bring a pot of salted water to boiling and add first the peeled and halved potatoes, then after 2

Vegetable Kugel
Course grated veggies Please allow me to introduce an update from the egg noodles, oil, all the eggs you own, and heavy cream  kugel of my childhood – a dish so entwined in sense memories that I can’t make it without thinking of my Grandmother Eva and feeling warm and happy: Ingredients: 2 zuchinni 2 carrots 2 potatoes (peeled) 1 onion 3 eggs 1 tablespoon fresh parsley (chopped) 1 teaspoo

Bring on the Veggies!
I’m not sure if it’s the cold weather, the fast approaching holiday seasons or just the fact that we’ve been eating waayyyyy to many carbs this past few weeks, but I found myself walking through the produce shop and filling my cart to the top with such an assortment of vegetables that the check out girl thought I had been sent by management to test her on the inventory codes. We are beyond fortunate when it comes to the Wee Kahunas and cooking/serving veggies. Both girls wo