Jessica Grosman is a registered dietitian, recipe developer and culinary nutrition educator in addition being a devoted wife, mom and yogi. Her goal is to educate people, to get them excited to cook their own food and find better health through the food they prepare for themselves. When not in the kitchen creating deliciously nourishing recipes, Jessica enjoys reading, exercising and traveling with her family.
Roasted beets and sweet potatoes are a wonderful combination in a hearty salad. Served slightly warm or at room temperature, this salad will liven any summertime buffet or picnic with its bold colors and delicious flavors. The Creamy Kale Sauce becomes a simple dressing with a few additional pantry ingredients.
Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!
Kale grows all year round, but it’s definitely part of the abundance of summer farmers markets and CSA boxes. So what can you do beyond the boring kale salad with this hearty green?
Homemade bean-based veggie burger recipes are easy to find online. This recipe is unique with its addition of chopped kale, which boosts nutrition and flavor! I like to double the recipe and freeze the baked burgers to have on hand for a quick lunch or light dinner.
There are lots of reasons to make challah: It’s a mitzvah and Shabbat tradition. It’s plain delicious. And for Beth Ricanati (and many others), it’s a grounding ritual that brings calmness and peace.
Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.
For Jessica, the real challenge during Passover isn’t forgoing the bread and pizza, but rather the lack of legumes, especially chickpeas, which are an everyday part of her diet.
At least once a week, I mash chickpeas with some chopped herbs and a few glugs of high-quality extra-virgin olive oil for this simple lunchtime salad, inspired by a chunky hummus that I ate at SoHo House in Berlin a few summers ago. Note: Use organic ingredients whenever possible.
Each week, I make several batches of this silky homemade hummus to enjoy with carrot sticks at lunchtime or as an afternoon snack. Note: Use organic ingredients whenever possible.
Risotto, the famous cooked rice dish from Northern Italy, is labor intensive, but well worth the effort! Arborio rice is the variety most commonly used in this dish; it is a short-grained rice that is very high in starch. When toasted and simmered with an aromatic liquid, the rice becomes creamy, thick and rich. Cozy,…
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