This dish can be served as a side dish or as a main dish. It can also be prepared with tofu, chicken or fish that has been marinated in the miso dressing and then grilled or baked and served on a bed of kale and rice.

Miso Dressing:

This recipe was given to me by the talented pastry chef Abby Margalies. She is a fellow kosher hostess, and not only is she talented with pastry but she is also a fabulous cook. Hopefully this will be one of many contributions from Abby!

Risotto is definitely a bit of work, but it’s well worth it. The risotto is rich and creamy without being full of fat. This particular combination of flavors reminds me of summer. You can substitute many different flavors for the artichokes, such as asparagus, green peas and leeks. Risotto is a really great dish to make when cooking with someone else because you can alternate the stirring job.

Here is one of my favorite yam recipes--perfect for Thanksgiving!

These zucchini latkes are the Middle Eastern alternative to Eastern European potato latkes, and adding flavors from the Mediterranean helps create this lighter and healthier alternative. While the latkes may be a little time-consuming, they are really easy to make, and the yoghurt sauce can even be made a day in advance. (Click here for the recipe for Sage and Pine Nut Yoghurt Sauce.)
This recipe usually makes about 25-30 latkes.