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This is a staple we often made for shabbat.

This is a combination of several Sephardi stuffed vegetable recipes, made possible by the advent of a fake meat that actually stands up to real cooking and has the texture of real meat. Normally it is not possible to mix milk and meat products in the same dish, so two varieties of stuffed vegetable recipes have been developed in Jewish cuisine: dairy-based and meat based. Here I use both feta and the fake meat to combine both flavors, which is a novel experience for the Jewish cook, at least at this point in time. I know the instructions look long, but this is actually an easy recipe that comes together pretty quickly, at least in terms of prep time. (It has a long baking time, however.) Don't be put off by the wall of text.

For breadmachines or Kitchenaid mixer

I live on the west coast (USA). In practical terms, this means I can go into any grocery store and buy taro root and bok choy, but so help me if I want okra. Even kosher organic skinless boneless chicken isn't that hard to come by. (Thank you Trader Joe's®!) This recipe is what happens when I get fed up looking for ingredients for a more traditional stew out of the Rival Crock-pot® cookbook and run with whatever's out there. It's pretty good! If you like taro root and want to use more of it, substitute out potatoes by weight. Taro is a root vegetable that is common to oceanic cuisines around the world. You may be more familiar with it as a gourmet "potato" chip.

Let's face it. Ground turkey tastes terrible. It even smells bad when you try and make it as meatballs in sauce. However, high cholesterol has made me take a second look at ground turkey burgers, and I've come up with a fairly reliable way to do them. It's no small feat to make a decent tasting turkey burger, and I thought I'd pass along my recipe. For what it's worth, I'm putting down amounts, but I usually 'go by feel'.

This is a pretty simple, basic stuffing recipe. It's tasty, but nothing really unusual. I think it's a good recipe to start with and if you're into more wild stuff you can use this as a base.

The simplicity of the name comes from when my children were very little. I typically rotated through a handful of chicken dishes for shabbos and because of the turmeric in this recipe, this is how the three of them referred to this particular dish.

You get older, and suddenly find yourself with your very own cardiologist and get told that you need to switch over to less processed food and whole grains. Well, farro fits the bill. It’s actually quite delicious, and can be used as a substitute for white rice in many recipes that call for such. This recipe however was written expressly for farro based on something my mom used to make with farro when I was little. It makes a nice shavous dish. I also use it for when I am having a milchig shabbos.

Recipe 1

Yosemit3 posted the recipes, and Anuta converted them for kashrut. These used to be printed on the same page, but have now been separated into two separate recipes.

Yosemit3 posted the recipes, and Anuta converted them for kashrut. These used to be printed on the same page, but have now been separated into two separate recipes.