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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

Jewish Food

Berry Luscious Wheat Berry Dessert

Published January 1, 2016

You may substitute the same amount of any fresh cut-up fruit in season for the berries.Ingredients:2 cups wheat berries 6 cups waterPinch of saltDressing:2/3 cup fresh orange juice (from 2-3 oranges)1/4...

Cracked Wheat and Vegetable Casserole

Published January 1, 2016

Ingredients:2 tsp. coarse kosher salt 1 cup cracked wheat2 tbsp. olive oil1 large yellow onion, peeled and sliced1 large red pepper, stem removed, seeded, and cut into ½-inch pieces4 garlic cloves, peeled...

Butternut Squash and Sage Challah

Butternut Squash and Sage Challah

Published January 1, 2016

If butternut squash challah sounds a bit bizarre, it’s actually quite similar to a pumpkin or sweet potato challah, which may be more common. The texture of this dough is smooth, slightly sweet and pairs...

Honey Cake

Published January 1, 2016

Ingredients:2 tablespoons unsalted margarine, for greasing the pans2 1/3 cups sifted unbleached all-purpose flour, plus 2 tablespoons for dusting the pans2 large eggs, room temperatureScant 2/3 cup sugar1...

Chopped Chicken Liver

Published January 1, 2016

For an hors d’oeuvre, I like to serve on whole-grain crackers, toasted Potato Bread, cucumber slices or endive petals.  Makes about 1½ dozen hors d’oeuvres.Ingredients1 pound chicken livers1/3 cup...

Broccoli with Panko

Broccoli with Panko

Published January 1, 2016

Ingredients:1 small bunch broccoli, about 3 stalks3 tablespoons extra virgin olive oil3 garlic cloves, finely chopped1/2 cup Panko bread crumbsKosher saltFreshly ground black pepperDirections:Separate...

Israeli Market Salad

Published January 1, 2016

Ingredients:Salad:4 large tomatoes, sliced and cut into 1-inch cubes3 large cucumbers (peeled if not farmfresh), quartered lengthwise and cut into1-inch pieces1 small red onion, peeled and coarsely chopped1...

Roasted Squash Salad with Caper Vinaigrette

Published January 1, 2016

Ingredients2 pounds winter squash (butternut, buttercup, delicata)1 tablespoon extra virgin olive oilCoarse kosher salt, to taste1 medium garlic clove, peeled and mincedPinch of salt1 tablespoon capers,...

Carrot and Ginger Soup

Published January 1, 2016

Ingredients:2 tbsp. olive oil1 medium yellow onion, peeled and diced1 leek, dark green portion discarded, remaining cut in half, rinsed, and sliced2 pounds carrots, peeled and sliced into ½-inch rounds2...

Chilled Herb Yogurt Soup

BY MARGI LENGA KAHNPublished January 1, 2016

Ingredients2 cups low fat or whole milk Greek yogurt1 ½ cups ice cold water½ cup pitted and snipped Medjool dates, or golden raisins1 cup peeled and diced seedless cucumber(You may use a regular cucumber...

Roasted Butternut Squash, Onion and Sage Pizza Recipe

Published January 1, 2016

Ingredients1 medium butternut squash (about 1½ pounds), peeled, seeded, cubed8 tablespoons olive oil, divided2 teaspoons coarse kosher salt, divided1 large yellow onion, peeled and thinly slicedPinch...

Lemon Meringue Charlotte

Published January 1, 2016

Submitted by Harriet LeffIngredients:1¼ cups matzah farfel or 2 whole matzahs crumbled2 cups milk scalded3 tbsp. lemon juice1 tbsp. grated lemon rind3 egg yolks, plus one whole egg¼ tsp. salt¼ cup...

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