Deviled Eggs

Yield: 12 deviled eggs


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Black pepper
  • Smoked paprika (for the garnish)


  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. If you are not serving immediately, keep chilled

Creamy Tomato Soup (Vegan)

Yield: 8 servings


  • 2 tablespoons olive oil
  • 1 medium onion, chopped coarsely
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • Black pepper
  • 1 pound of potatoes (Ideally waxy, such as Yukon gold. This amount is about 2-4 average-sized potatoes)
  • 1 cup sun-dried tomato (not packed in oil, just plain, sun-dried tomatoes)
  • 6 cups water or vegetable broth
  • 1, 28-oz can of crushed tomatoes
  • Juice of 1/2 a lemon


  1. Chop onions and garlic. Peel your potatoes and cut them into approximately 1-inch cubes.
  2. Preheat a large soup pot over medium heat. Sauté (cook) the onions in the olive oil until the onions are translucent- approximately 6 minutes
  3. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.
  4. Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil.
  5. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
  6. Add the crushed tomatoes and heat through. If you have an immersion blender, puree the soup until very smooth. If you do not, transfer into a food processor once cooled, process, and reheat in the pot. Add lemon juice if desired.

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Vegan Latkes (Passover Friendly)

Yield: appx. 18 latkes


      • 2 1/2 lbs white potatoes, peeled (Russet, Idaho, etc.)
      • 1 small yellow onion, peeled
      • 1/4 cup potato starch or cornstarch
      • 1/2 tsp salt
      • 1/2 tsp ground black pepper
      • 2 cups matzo meal (this is so that these Latkes can be eaten during Passover, but all-purpose flour works equally well.)
      • Lots of vegetable oil (for frying)


    1. Prepare vegetables as directed in ingredients section
    2. If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
    3. Remove as much liquid from the potatoes as possible. Either press between paper towels, or place paper towels in a salad spinner and remove liquid that way.
    4. In a large mixing bowl, combine the potatoes and onions with the starch until the potatoes have released more moisture and the starch is dissolved (about 2 minutes)
    5. Add the salt and pepper and stir
    6. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should now be liquidy, yet sticky
    7. Preheat a large, non-stick or cast iron pan over medium heart. Pour a 1/4 inch of vegetable oil. You will know the oil is hot enough if you add a bit of batter I and excited bubbles rapidly for around it. If it smokes, it is too hot and the temperature should be lowered.
    8. With wet hands, roll the batter into golf ball-sized balls. Flatten into thin, round patties.
    9. Fry about six at a time, frying on one side for about 4 minute, until golden brown. Flip over and fry for another 3 minutes.
    10. Transfer onto paper towels and allow to drain. To re-warm, place in a baking pan and keep at 200° F, or cover with aluminum foil

Split Pea Soup


  • 8 cups cold water
  • 1 pound split green peas (about 2 cups per pound)
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced


  1. Combine cold water and split green peas in a large pot. Bring to a boil, reduce heat, and simmer for 1 hour
  2. While the water and split peas simmer, prepare the vegetable as directed in the ingredients list
  3. After the hour is up, stir in the cut vegetables
  4. Simmer until the peas are tender. This should take approximately 1 hour.
  5. Season with a large amount of salt and pepper, to taste

Note: for a thicker consistency, simmer for a longer time.

Lemon Greek Potatoes


  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)


  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve