Tricolor Pepper Frittata (Italian style omelet)
serves 6

Mandlen, "soup nuts", are a traditional Jewish soup garnish. When folded into the vegetable mixture, they make a puffy, golden, frittata.

6 eggs
2 tablespoons olive oil
1/2 small green bell pepper, seeded and cut in thin strips
1 small yellow or orange bell pepper, seeded and cut in thin strips
1 small red bell pepper, seeded and cut in thin strips
2 scallions, cut in 1-inch lengths
1 teaspoon minced garlic
3 tablespoons chopped cilantro
3/4 teaspoon dried oregano
1 package (1 ounce) mandlen
salt and pepper
1/2 cup shredded Asiago cheese

Whisk the eggs in a medium bowl and set aside. Heat olive oil in a large, non-stick skillet over medium heat. Add the peppers and saute 5 minutes or until peppers are crisp tender. Stir in the scallions, garlic, cilantro and oregano. Saute two minutes longer. Fold in the mandlen. Pour the beaten eggs over. Sprinkle lightly with salt and pepper. As the mixture begins to set, pull edges to center. Scatter the Asiago cheese over. Finish off under the broiler until set and mandlen are beginning to brown.

Cut in wedges. Serve warm or at room temperature.

Roasted Root Vegetables (pareve or dairy)
serves 4

Cleaned peeled baby carrots available in the market along with partial cooking in the microwave minimizes long preparation and cooking time.

1 medium (8 ounce) parsnip, peeled and sliced 1/2-inch thick
12 baby carrots
1 large sweet potato, peeled and cut in 1-inch chunks
1 medium Yukon Gold potato, peeled and cut in 1-inch chunks
infused oil such as basil garlic
lemon pepper seasoning
chopped fresh dill or parsley to garnish(optional)

Preheat oven to 375F Generously brush a baking sheet with infused oil.

Place parsnips, carrots and potatoes in a microwave dish. Toss with 2 tablespoons oil.

Cover and microwave for 4 minutes on High. Vegetables should still be firm. Drain.

Spread the vegetables in one layer on prepared baking sheet. Brush liberally with infused oil and sprinkle with lemon pepper seasoning. Roast in preheated oven for 20-30 minutes or until vegetables are tender and nicely browned. Sprinkle with chopped dill or parsley (optional). Serve hot.

For a more substantial side or supper dish: toss together 1 1/2 cups coarsely grated Gruyere cheese with 1 cup soft brown breadcrumbs and 2 tablespoons infused oil. Sprinkle over roasted vegetables and heat through in preheated 400F oven.

Sephardic Calsone Casserole (dairy)
serves 4 – 6

6 tablespoons butter, divided
1 small onion, diced
8 ounces spinach tortellini, cooked and drained
4 ounces (1 cup) spaghetti, cooked and drained
1/2 cup sun-dried tomatoes, thinly sliced
1/4 cup sliced pitted black olives
salt, white pepper
1 yellow or orange tomato, thinly sliced
3/4 cup shredded Monterey Jack pepper cheese
paprika

Preheat oven to 350F. Spray a 2 1/2 quart casserole or baking dish with non-stick cooking spray. In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook until soft, 3-4 minutes. Stir in the cooked tortellini and spaghetti and remaining four tablespoons butter cut in pieces. Stir over medium high heat to melt butter and slightly brown the tortellini. Fold in the sun-dried tomatoes and olives. Season to taste with salt and pepper. Transfer to prepared casserole. Place tomato, slices overlapping, down center of dish. Sprinkle with the cheese, then lightly with paprika. Heat through in preheated oven for 20 minutes or until cheese is melted. Serve hot.

Candied Pecan and Chestnut Cake (pareve)
serves 18-20

A delicious, winter variation on Jewish apple cake. Serve with coffee or top toasted wedges with vanilla ice cream or spiced whipped cream.

3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 cup vegetable oil
5 eggs
3 teaspoons vanilla
1/4 cup orange juice
1/2 cup coarsely chopped candied pecans
1 jar or can( 7-8 ounces ) whole chestnuts, coarsely cut up
1/2 cup dried cranberries
1 teaspoon ground ginger
2 tablespoons sugar
confectioners sugar (optional)

Preheat oven to 350F. Spray a 10-inch tube pan with baking non-stick cooking spray with flour.

In large bowl of electric mixer, place the flour, sugar, baking powder. Stir. Make a well in center and add the oil, eggs, vanilla and orange juice. Mix at medium speed for 10 minutes, scraping down the sides occasionally. While batter is mixing, toss together the pecans, chestnuts, cranberries, ginger and sugar.

Pour half the cake batter into the prepared tube pan.

Scatter about three-quarters of the pecan mixture over. Spread remaining batter over and top with remaining pecan mixture. Bake in preheated oven for 1 1/2 – 2 hours. If browning too quickly cover loosely with aluminum foil. Cool completely before turning out onto a wire rack. To serve: sift confectioners sugar over and cut with a serrated knife.

In a Hurry - Ricotta Raisin Fritters
makes 8 - 3 inch fritters

Prepared biscuit mix makes these sweet lemony fritters almost instant. Leftovers may be warmed in the microwave for breakfast or for a brown bag lunch.

1 cup biscuit mix
1 tablespoon sugar
1 egg
1/2 cup milk
2 –3 drops lemon oil or 1 tablespoon grated lemon rind
1/2 cup ricotta cheese
1/2 cup raisins
oil for frying

In a medium bowl, stir together the biscuit mix and sugar. Make a well in center and add the egg, milk and lemon oil or grated lemon rind. Stir to combine. Fold in the ricotta cheese and raisins. Pour about 1/8-inch oil into a large non-stick skillet. Heat over medium heat. Drop scant 1/4 cupfuls mixture into hot oil, pressing gently with the back of a spoon. . Cook 3 minutes or until tiny bubbles break on the surface. Turn and cook 2 minutes longer. (may need to cook in two batches). Drain on paper towels. Serve hot or warm with sour cream or a fruit salsa.

Tangy Orange Curd
makes about 1 1/4 cups

1/4 cup frozen orange juice concentrate, thawed
juice and grated rind of 1 large lemon
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt

Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds. With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined. Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.