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Wild Rice and Mushroom Stuffing (Dairy Free & Gluten Free)

By Jan Buhrman

My son Oren asks for this every Thanksgiving. Make your gluten-free corn bread a few days before. Cut into small squares (croutons) and allow to harden. You can speed up the process by placing in a 200 degree oven for 1 hour. This will easily serve 14-16. 2 cups extra virgin olive oil 4...

Red Lentil Dal

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! 1.5 lb split red lentils 2 medium onions, finely chopped 3 ounces butter 6 cloves garlic, minced 2 medium carrots, peeled and very finely...

Coconut Curry Shrimp Soup

By Jan Buhrman

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list! SERVES 8 We used 20-25 wild shrimp in the shell. We removed the shells and reserved the shells the day before serving and made...

Matzoh Ball Soup

By Jan Buhrman

Honestly, this is my least favorite dish, but I do like a broth that has loads of flavor and is clear. Dill and carrots are a must. I make a stock using a chicken carcass, onions, carrots, celery and 1 gallon of water. I cook for 1.5 hours and strain. To make the soup,...

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