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

Photo: Michael Kahn

Watermelon and Tomato Gazpacho

By Margi Lenga Kahn October 4, 2019

INGREDIENTS1 large tomato, stem removed and   tomato cut into chunks2 cups cubed fresh, seeded   watermelon 1 tsp. red wine or champagne   vinegar¼ c. almonds ¼ c. extra-virgin olive oil2 tbsp. minced red onion½ of an English cucumber, unpeeled...

Photo: Michael Kahn

Cucumber and Cantaloupe Salad

By Margi Lenga Kahn October 4, 2019

Ingredients:4 medium cucumbers, peeled, seeded   and cut into 1-inch pieces (about 1½  cups)1½ tsp. coarse kosher salt1 large garlic clove, halved2 large cantaloupes, peeled and seeded and cut into 1-inch chunks1/3 c. tightly-packed cup mint leaves,...

Kosher observers can enjoy this moussaka version. Photo: Linda Pugliese

Fresh take on a Greek classic

BY LEAH KOENIG, THE NOSHER VIA JTA August 1, 2019

Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to either...

Margi Lenga Kahn’s Fall vegetable tian is ready for the broiler. Photo: Michael Kahn

Recipe: Fall vegetable tian

BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT October 4, 2017

Ingredients:1 large eggplant, ends trimmed, and cut into ¼-inch slices 2-3 tbsp. olive oil, plus more for oiling baking dish Salt and pepper, to taste  3-4 ripe, medium tomatoes, cored, thinly sliced and set onto paper towels to drain 1 small...

Recipe: Israeli couscous with caramelized butternut squash

Margi Lenga Kahn, Special to the Jewish Light October 4, 2017

Ingredients:Squash:1 large butternut squash, about 3 lbs., yielding about 7 cups of peeled, 2-inch cubes4 tbsp. extra virgin olive oil2½ tbsp. balsamic vinegar 5 sprigs fresh thyme or rosemary, stems discarded and leaves, finely chopped Coarse...

Vegetarian Spinach and Ricotta Torta

By Margi Lenga Kahn, Special to the Jewish Light August 4, 2016

Serve as an appetizer or with a salad.Ingredients3 tbsp. olive oil, divided12 c. seasoned dry breadcrumbs1 medium onion, peeled and chopped8 oz. Baby Bella (cremini) mushrooms, washed, stems trimmed, and mushrooms grated onto a double layer of paper towels2...

Load More Stories
Activate Search
A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.