This is an easier and healthier version of traditional deep-fried fish. It is quite delicious too - the outside becomes crispy and the fish itself remains moist. Try this as a main course during Chanukah, when dishes made with oil remind us of the Temple oil that lasted eight days. Serve with Sweet Potato Fries for an extra special treat.

Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.

Eggplant replaces pasta in this simple and delicious vegetarian dish.  Great for brunch!  And what a delicious dairy dish for Passover!  If Parmesan cheese is not available, omit it.  Fresh spinach can be used if frozen is not available.  Wash it well, drain and cook covered for 2 to 3 minutes.  Drain and squeeze dry.

Food Editor's Note:  This recipe got rave reviews from our taste-testers!  I loved it and would make it any time, although it is particularly good for Passover as it has no breading or pasta.  It is healthy, low-carb, easier to make than you think, and can be prepared ahead and cooked or reheated when a delicious vegetarian entrée (or even side dish) is needed.  I used a 1 1/2 pound eggplant and got 10 rolls (12 slices).  There was plenty of room in the 9 by 13 casserole, so you could use a smaller dish if you'd like, or even double the recipe.  I used marinara sauce from a jar, but you could definitely use home-made sauce if you're up to it.  (I also used 2% milk and regular cheeses, not low-fat!)  I wasn't sure what "pressed dry non-fat cottage cheese" was, so I just used regular cottage cheese and squeezed out the liquid using cheesecloth.  I later asked Norene if this was a product in Canada, where she lives, and this was her response:  "Pressed cottage cheese is similar to your dry cottage cheese that is smooth like cream cheese. You might call it farmer’s cheese or hoop cheese. Otherwise, drain cottage cheese by squeezing it in cheesecloth or putting it in a strainer. We use a product called “dry cottage cheese” which is like cream cheese but lower in fat and a bit more crumbly. All are interchangeable but the fat content and moisture content differ."

This is a pretty traditional egg salad, with a zing from the mustard and scallions.  My two older sons love this in sandwiches or right out of the bowl.  You can also serve it on lettuce leaves or in a hollowed-out tomato.  It's an easy lunch or supper, and it's amazing, despite the negatives we hear about eggs, how many people are pleased to see egg salad on the menu!

Food Editor's Note:  This is a variation of a recipe in Marcy Goldman's book, A Treasury of Jewish Holiday Baking (Doubleday, 1998).  This filling is both sweet and tart and will be a refreshing change in hamantaschen.  It is a thick fruit puree and can be used as is in cookie-dough hamantaschen or butter cookies; thin it out a bit with water to use in yeast-dough pastries.  This keeps in the refrigerator for two weeks; if you have extra, freeze it for a future use.