Monthly Archives: November 2014

Turkey Time! Three Delicious Turkey Recipes

It is hard to believe that Thanksgiving is here yet again. Is it a year since we celebrated Chanukah and Thanksgiving together? Wow, where does the time go? It flies by and this in itself is a wake up call to remind us that we need to be so thankful for all we have. It is not a wonder that we wake up each day and the first thing we do is thank G-d for all we have, for the miracle of life and for being able to get up out of bed and do what we need to do. I would like to add that I am so thankful for all I have, for my wonderful husband Peter who works so hard to provide the Jewish community throughout this country with the amazing choice and quality of  meat and poultry and service that he and the team at Grillerspride offer each day. I am also thankful for the care and attention he gives me, and the love and guidance he shows our children. I am so so grateful for our outstanding children, Avi and Michal and for all our family and friends near and far.  I also want to say thank you to all of you for reading my  blog and I hope that by doing so you are further inspired to order meat products from Finally I am extremely thankful for being able to spend this Thanksgiving with our wonderful children, and that all of us will be together in Los Angeles celebrating this special day with Avi’s girlfriend, Hadar’s family. Thank you, thank you! Continue reading

Avocado, Pomegranate, and Israeli Couscous Salad

I am not sure that I have mentioned this before, but I sometimes order a box of local farm-grown vegetables. The last box contained 2 pomegranates. They have been sitting in my fruit bowl for a couple of weeks, and I decided I better do something with them before they go rotten. I was going to make a chicken breast dish with them, and I may still do with the second one, but meanwhile I ended up with a number of ripe avocado pears in my fridge. Avocado – pomegranate, ooh the colors would look so good, and the textures would really compliment each other. So the salad started happening. Continue reading

Stuffed Pargiyot (boneless chicken thighs) with Eggplant and Mushrooms


Stuffed Pargiyot with Eggplant and Mushrooms

Recently I have been experimenting with eggplant a lot. I love this vegetable or is it a fruit? It is so versatile, and there are so many things you can do with it. I love slicing it very thinly,  placing the thin slices on a baking tray, coating them with olive oil and then seasoning them with salt, pepper, cumin and garlic powder and baking it at 400°F for 25 minutes till the slices are crispy and just melt in your mouth. There are so many other things you can do with it, so brace Continue reading