So it’s officially summer though, to be honest, I wouldn’t know it. I’m knee-deep in teaching summer school health. It’s actually not as bad as it sounds. While I’d REALLY LOVE some time off, I rarely get to be in the classroom teaching students subject matter that I’m so passionate about. I mean, what’s not to love about spending 2 hours a day, 5 days a week talking to high schoolers about topics such as consent education, mood disorders, and sex education!? Fun, right!?

In the midst of all of this, my husband has been out-of-town for a week and a half (half a week to go!) and while I’m really loving having all this time with our girls, mama is in need for a little ‘me’ time. As it is, I’ve been getting up at around 5am just so I can enjoy a hot cup of coffee and a fresh episode of The Great British Baking Show before the girls get up and it’s ‘go’ time. I don’t know about you, but as a parent, I struggled with anxiety when it came to the weeks leading up to being alone with the kids for an extended amount of time. When Eden was just 4 weeks old, husband had to go to Miami for a few days in order to complete some research for his PhD and if anyone is a proponent of exposure therapy for anxiety, it is me as that time alone with an infant and a 3 year-old truly taught me that I can do it. Now that the girls are older and Eden is at one nap a day, I’m able to actually enjoy my alone time with the girls. We can get out, explore this great city with my little buddies and, dare I say it, have fun. Our absolute favorite activity is to head to the beach with sand toys and picnic in hand. I’ve been trying to up our picnic game as lately it’s been day-after-day of pb & j sandwiches and cucumbers. Therefore, I put a call out to some food blogging buddies and the result is the recipe round-up below, which is chock full of vegetarian and vegan options for your summer picnics! I hope you enjoy and don’t forget your sunscreen!


Kosher ‘Krab’ Cakes with Zoodles and Avocado Crema from Jewhungry


Broccoli Salad with Lemon Poppy Seed Dressing from The Roasted Root

Kalyn’s Tabbouleh with Almonds from Kalyn’s Kitchen

Arabic Potato Salad from Persnickety Plates

Chipotle Hummus-Stuffed Potato Bites from The Lemon Bowl

Moroccan Sweet Potato Salad from Food Faith Fitness

Mediterranean Deviled Egg Recipe with Roasted Red Pepper and Hummus from Two Healthy Kitchens

Lentil Quinoa Salad with Golden Raisins and Lemon Dressing from Noshtastic

California Cowboy Caviar from Fork and Beans

Lentil Hand Pies with Walnut Pesto from Delish Knowledge

Israeli Couscous Recipe with Chopped Veggies, Chickpeas, and Artichoke from The Mediterranean Dish

All-Natural Carrot Dogs from Healthy Slow Cooking

Falafel Feta Salad from Jewhungry 



Have I mentioned that before I met my husband I wasn’t really a meat eater. Before I met my husband I hadn’t had red meat in a decade. I had my last bite of red meat at a bus stop McDonald’s in Beer Sheva, Israel in 2001 after a particularly harrowing camping experience in Maktesh Ramon in which my 2 beloved friends and I decided to go hiking and camping, only we didn’t have enough water or other supplies. We went to sleep that night at the bottom of the crater dreaming of ice cold Gatorade and big, juicy steaks. When we finally reached civilization the next afternoon, we gorged on the first food we could find, which just happened to be a bus station McDonald’s. It was later that afternoon, back at the dorms at Ben Gurion University, where I was studying abroad, that I really started to regret that kosher quarter pounder. I swore off meat all together for about 2 months until I got home and really started craving chicken Philly sandwiches (obvs., this was before I was a kosher-eater), which ended my vegetarianism but began my red meat ban. It wasn’t until 7 years later, back in Israel, this time in Jerusalem, when I slowly, slowly re-introduced red meat back into my diet.


At first it was meatballs. Then it was maybe a slice of brisket. It took a while for hamburger to be welcomed back into my belly but it too, eventually, made its way back into the fold. And so now its 2016 and I’ve got two little girls who LOVE MEAT SO MUCH. I mean sooooooo much. They take after their father in that respect. I mean if they had their druthers, they’d have meat with a side of meat, rolled up in meat and then dipped in meat. We tend to roll vegetarian during the week because it’s cheaper and better for the environment but come Shabbat, it’s a meat party. Yes we welcome that Sabbath queen with a good ol’ roast chicken or some lamb meatballs and if it’s been an exceptionally good week? Well, that’s when it’s first cut brisket, baby (this has happened once in our 6 year marriage. That stuff is expensive). Therefore, the recipe you have before you is not gourmet or particularly earth-shattering in it’s uniqueness, but it is representative of my family’s favorite little Shabbat indulgence (1st cut brisket aside). It’s literally meat wrapped in meat and then breaded and baked. Sometimes I like to dream big and play around with fancy recipes on Shabbat but sometimes I just really want some good ol’ fashioned Ashkenazi goodness.

Recently, on the Jewhungry Facebook page.

Recently, on the Jewhungry Instagram page.






Chicken “Reuben” Roll-Ups


(makes 5 roll-ups)
boneless, skinless chicken breasts sliced thin or “shnitzel-style” from butcher
1 cup Thousand Island dressing
1 cup Panko bread crumbs
1 cup Matzah Meal (or regular bread crumbs)
1 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp caraway seeds
8 slices pastrami (cut in half length-wise)
1/8 cup margarine (I used Earth Balance)


Preheat your oven to 375 degrees. Grease a large baking sheet and put aside.

Make sure your chicken breasts are thin. If need be, place chicken breasts one-at-a-time between two pieces of plastic wrap and pound out with a mallet or the flat bottom of a frying pan in order to get chicken to about 1/4 inch thick.

In 1 shallow bowl,  stir together the breadcrumbs, matzah meal, salt, garlic powder and caraway seeds until well blended. Place another wide, shallow bowl next to your bread crumb bowl and add your Thousand Island.

Using one cutlet at a time, coat each side in dressing. Next, lay one side of the cutlet in the breadcrumbs, gently pressing it into the crumbs so they adhere to the cutlet on one side. Lay 2 cuts of the sliced pastrami lengthwise onto the side of the cutlet that is not coated in bread crumbs. Gently roll up the cutlet and pastrami like a jellyroll, tucking in as tightly as possible as you go. If you have food grade toothpicks on hand, feel free to stick one on each end of the rolled chicken and pastrami in order to keep it sealed while baking. Place onto greased baking sheet with seam-side down. Continued on until you’ve completed all chicken.

Once all cutlets are completed, top with a slap of margarine (eeps!) before placing in oven. Bake for 30 minutes. Let rest before cutting once they are done cooking. Enjoy!

jewhungry kosher food blog


Well, the holidays are officially upon us. Even though I am steeped in food on the regular, I am still waaaaaaay behind in my holiday preparations. I haven’t even menu planned. Blargh!! I do this to myself every. single. year. I invite a ton of people over because I LOVE LOVE LOVE hosting but then I end up all stressed out the day of first night dinner because I’m running around trying to get sh*t done. It also doesn’t help that I have a strict 8:30pm bedtime (I work full time and have 2 kids. I’m in survival mode here, people) so there’s no staying up super late and doing tons of baking for me. Nope, I’d rather just woman up and deal with it come the day of the holiday. The good news, however, is that I know a few people in food with some amazing food blogs so inspiration is but a click and an hour of web-surfing away. The other bit of good news is that I’ve been writing for a lovely website called,, an organization whose mission is to support interfaith families exploring Jewish life. I’ve written several posts for them over the couple months so I thought I’d get organized and give you a look-see. I also had the IMMENSE pleasure of writing a guest post for Chanie at Busy in Brooklyn. All links will be posted below! I hope you get some inspiration for your holidays or your daily meal-planning. Shanah Tovah!

Jewhungry kosher food blog

Roast Cauliflower and Sweet Potato wit Figs + Tahini

Jewhungry kosher food blog

Cilantro, Lime + (Coconut Milk) Yogurt Grilled Chicken Wings

Jewhungry kosher food blog

Buffalo Quinoa Burgers

jewhungry kosher food blog

Fall Farmer’s Market Salad

Jewhungry the kosher blog

Semolina Cara Cara Orange Cake

Shanah Tovah, from the littlest little queen and me!

Shanah Tovah, from the littlest little queen and me!

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