 As the weather turns cooler, I tend to begin 'nesting' for the Fall and winter by filling my home with heavenly aromas from hearty soups and stews like this mouth-watering Pot-Au-Feu recipe from celebrity chef Lévana.
If you've got a favorite Fall or Chanukah recipe we'd love it if you'd share it with us and our readers!
 It has been said that the laws of kashrut elevate the simple act of eating into a religious ritual. The Jewish dinner table is often compared to the Temple altar in rabbinic literature. With that in mind, we are happy to present you with this collection of recipes and heart-warming stories from famous (and maybe not-so-famous) chefs throughout the Jewish world. It is only fitting that we begin with The Blessing On Challah
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AVOCADO SUMMER TOMATO SALAD with Lemon Olive OIl Dressing
 Ingredients:
Salad
2 ripe Avocados, sliced
1 large heirloom tomato, sliced
1 large yellow tomato, sliced
Dressing
1/4 cup good quality extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. fresh mint or fresh basil
kosher salt (about 1 large tsp.)
Fresh ground black pepper (1 large pinch)
1 packet splenda ( I like a little sweet – can be optional)
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Easy to prepare, yet it makes an impressive presentation.
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Ingredients:
3-4 cups shredded cooked chicken
1/4 cup shredded carrots
1/3 cup mayonnaise
1 ½ tsp. garlic powder
½ tsp. ginger powder
1 Tbsp. Dijon mustard
2 Tbsp. teriyaki sauce
¼ tsp. white vinegar
1 head iceberg or romain lettuce, shredded
1/4 cup craisins
1/4 cup sliced almonds
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Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com
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Creamy Avocado Soup
 Creamy, Healthy, Delicious, Exotic all in one bowl!
Ingredients
2 ripe avocados, pitted and cubed
1 small onion, diced
1 3/4 cup milk
2 tsp lemon juice
1/2 tsp salt
Dash white pepper
2 tsp vinegar
1/2 tsp red wine
Optional:
Handful of toasted Soy nuts
Grated Parmesan cheese
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Beyond being tasty, chicken soup has been used as a remedy for everything from the common cold to asthma. With the cold and flu season upon us, here's a hearty chicken soup recipe.
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Ingredients:
1 whole chicken cut in quarters with skin removed (4 or 5 pounds)
3 quarts cold water
4-5 beef marrow bones or 1 cup of cut up beef cubes (optional)
1 large whole onion
4 carrots, sliced in half
3 stalks celery, sliced in half
1 whole tomato
1 zucchini, cut in large chunks
2 parsnip
1 parsley root
3 or 4 sprigs of parsley
1-2 tablespoon of salt
2 teaspoon pepper
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Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com
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