Appetizers (1)

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Desserts (1)

Grilling (6)

@Nutrition (3)

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A great St. Patrick’s Day martini recipe that will bring the warmth of the Emerald Island to you and all your party guests! Make a batch and keep the party going deep into the night. Happy St. Patrick’s Day!

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Popcorn and St. Patrick’s Day just seem to go together. This popcorn recipe will thrill all  your partygoers and get your St. Patrick’s Day party a poppin!

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This enticing Purim salad recipe honors the Jewish Festival of Purim. Queen Esther became vegetarian when she married King Ahasuerus in order to avoid eating meat that was not kosher. Toasted sunflowers seeds give off a nutty, crispy flavor that makes this salad a one of a kind recipe.

6 cups mixed baby lettuces, rinsed and dried thoroughly

2 teaspoons white or red wine vinegar

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

2 or 3 tablespoons toasted sunflower seeds

1/4 cup toasted walnuts or mixed toasted nuts

1. Put greens in a large bowl.

2. Add vinegar, oil, salt, and pepper.

3. Serve sprinkled with sunflower seeds and toasted nuts.

Recipe courtesy of:

Levy, Faye, 1,000 Jewish Recipes, New Jersey: Wiley, 2000.

Photo courtesy of:

ourpreciouslambs.files.wordpress.

This incredible cookie recipe spotlights the Jewish feast of Purim. Purim is one of the most joyous and fun holidays on the Jewish calendar. It commemorates a time when the Jewish people living in Persia were saved from extermination. The word "Purim" means "lots" and refers to the lottery that Haman used to choose the date for the massacre. The primary commandment related to Purim is to hear the reading of the book of Esther and to send out gifts of food or drink, and to make gifts to charity. These triangular nutella-filled cookies are supposed to represent Haman's three-cornered hat. S'iz shver tsu zayn a Yid!

2 eggs

3/4 cup sugar

1/2 cup oil

1 1/2 tablespoons Cognac or 1 teaspoon vanilla extract

2 teaspoons baking powder

3 1/4 cups (13.8 ounces) unbleached flour, plus additional for rolling out

About 1/2 cup Nutella

1. In the bowl of a standing mixer, beat eggs until lemon-colored.

2. Beat in sugar, oil and Cognac.

3. Gradually stir in the baking powder and flour, mixing on low speed until a soft dough is formed.

4. Add an additional tablespoon or two of flour if necessary.

5. Using a rubber spatula, transfer the dough to a large piece of waxed or parchment paper and form it into a fat cylinder shape. Close up the corners and chill until firm, at least 2 to 3 hours (can be chilled overnight).

6. Heat the oven to 350*F, and line 2 to 3 cookie sheets with parchment paper.

7. Divide the dough into 3 pieces. Put 1 section on a lightly floured surface, and chill the others.

8. Knead lightly just until the dough is smooth enough to roll out. Lightly flour a rolling pin and roll out the dough to a scant one-fourth-inch thick.

9. Using a 2 1/2-inch round cookie cutter or a glass with a thin rim, cut rounds, and place them on the prepared cookie sheets.

10. Place a rounded half-teaspoon of Nutella in the center of each.

11. Pinch the sides together to form a triangle, leaving the filling exposed in the center.

12. Pick up scraps and form another ball. Repeat until all dough is used.

13. Transfer to the prepared cookie sheet, spacing the cookies about an inch apart on the sheet and bake until just lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool.

Makes about 3 dozen cookies.

Nutrition per each cookie:

106 calories;

2 grams protein;

15 grams carbohydrates;

0 fiber;

4 grams fat;

1 gram saturated fat;

12 mg. cholesterol;

6 grams sugar;

33 mg. sodium.

Recipe courtesy of Phyllis Glazer. Recipe and photo published in the Los Angeles Times on 2/25/10.