Aviva Kanoff

Ingredients: 5-pound brisket ½ cup red wine ½ cup pomegranate juice (you can use Ceres brand youngberry juice if pomegranate is unavailable) 3 tbsp. honey 3 tbsp. imitation mustard 5 tbsp. olive oil 1 tbsp. ros emary salt and pepper paprika 1 large beet, ...

Hint: This dish can be served hot or cold, if you like more of a “pasta salad” effect! Ingredients: 4 large chicken breasts, cut into 1-inch-thick strips 2 cups shredded spaghetti squash 1 cup walnut pesto (see recipe below) ½ cup sun-dried tomatoes 1 bel...

Ingredients: 2 ruby or pink grapefruits 1 navel orange 1 tbsp. fresh cilantro, chopped 1 tbsp. fresh mint, chopped 4½ pounds fresh sea bass, skin and pin bones removed salt and pepper, to taste 1 tbsp. olive oil, plus additional for drizzling Directions: ...

Ingredients: 2 cups tomato sauce 1 large eggplant, sliced into ½ inch thick round pieces 2 eggs 1 cup matzoh meal or ground walnut (or half & half) 8 oz. mozzarella cheese 3 ounces goat cheese (if unavailable, substitute with additional mozzarella) sa...

Ingredients: 8-10 large carrots, peeled and cut into thin slices, like “fries” 1 tbsp. olive oil ¼ tsp. cayenne pepper salt and black pepper, to taste Directions: Preheat your oven to 450°. Grease and/or line a large cookie sheet. Toss the sliced carrots ...

Ingredients: 1 cup red quinoa 1 cup slivered almonds 1 cup white quinoa 5-6 medium mushrooms, chopped 1 cup golden raisins 1 Vidalia onion, diced 1 cup craisins 2 tbsp. canola oil salt and pepper to taste Directions: Cook quinoa according to package instr...