Zucchini and Tomato Frittata

Zucchini and Tomato Frittata


This light, fresh and delicious dish was devoured by everyone at our tasting lunch. Each slice was finished within just a few minutes of everyone taking the first bite. Some felt it would go great when served with a crisp green salad, others pleaded with me not to change a thing. The only consensus: That we serve bigger portions next time! A great light option for a pre-or post-Yom Kippur meal, we hope you enjoy it just as much as our panel.



3 zucchinis, sliced

2 tomatoes, sliced

½ cup fresh herbs, sage, basil and parsley, chopped

¼ cup freshly grated parmesan cheese

6 eggs

6 tablespoons olive oil

Salt and pepper to taste



Heat olive oil in an oven-proof skillet. Add sliced zucchini and lightly brown on both sides. Add sliced tomatoes and let cook. Wisk eggs together. Add fresh herbs parmesan cheese, salt and pepper. Mix into the zucchini and tomato. Let cook until egg mixture sets. Place oven-proof skillet under broiler until browned on top. Slice frittata and serve warm or at room temperature.

Healthy tip: What better way to enjoy this season’s bumper crop of delicious tomatoes and zucchini.  Full of vitamins and protein, this fritatta is delicious for breakfast, lunch or dinner.


Doris Schechter’s Favorite pasta recipe: Whole Wheat Pasta and Fresh Green Vegetables

Whole Wheat Pasta and Vegetables



3 cloves garlic, sliced

4 tablespoons extra virgin olive oil

2 cups blanched broccoli florets

2 cups bok choy, chopped

¾ cup chopped asparagus


In a large pot of salted boiling water, add 12 oz. of whole wheat pasta (good for two people). In a large sautee pan, heat olive oil, then add sliced garlic for approx 1.5 minutes or until translucent. Add bok choy and broccoli florets. Sautee for approximately four minutes and season with salt and pepper.

Drain pasta. Add ¼ cup of pasta water to pasta, then add pasta to sautéed vegetables and garlic. Adjust seasoning to your taste. Serve at once–it’s delicious, healthy and satisfying. Optional: Drizzle olive oil before serving. Prep time: 10-15 minutes.

Healthy tip: Broccoli, bok choy and asparagus….a triple hit of great green veggies.  All blended with whole wheat pasta, the healthiest choice for pasta lovers.


Chocolate Dipped Cookies

Chocolate Dipped Cookies

When making Anna’s Crostada di Frutta, you may find you have some extra dough. Don’t worry–it won’t go to waste! Roll out the dough really thin and, using a circular cookie cutter, cut round circles. Spread a thin layer of raspberry filling on one circle and top with another to make a cookie sandwich. Then dip the sandwich in chocolate and voila! You have created an entirely new dessert.

I hope these recipes are a great addition to your holiday.

Have a happy, sweet new year!



Anna’s Crostata di Frutta

Anna’s Crostada di Frutta


1 egg, plus three egg yolks

1-¼ sticks of butter

1 cup of sugar

3 cups of flour

2.5 teaspoons baking powder

4 oz. orange juice

Grated zest of one lemon

1 jar apricot preserves

1 egg, lightly beaten


Preheat oven to 350 degrees. Frame butter. Add one egg and three egg yolks. Add sugar, orange juice, lemon zest, baking powder and flour. Mix together till you can get the dough in one ball. Divide dough into two unequal parts.

Roll out the larger ball of dough and unroll it over an 8” fluted tart pan. Spread marmalade on top. Roll out the smaller ball of dough into a round disc and cut it into strips. Place lattice pieces on top of the marmalade. Brush lattice with lightly beaten egg wash. Bake for 35-40 minutes or until golden brown on top, then serve.

Healthy tip: After making all these healthy September recipes, enjoy a small slice of this delicious Crostata.  You’ve earned it!


Tuscan White Bean Salad

Tuscan White Bean Salad


1 package dry white beans soaked overnight

4 cloves garlic, quartered

5 tablespoons extra virgin olive oil

1 sprig rosemary

6 fresh sage leaves

1 teaspoon kosher salt


Soak beans overnight, drain and rinse before boiling. Boil beans in slightly salted water for an hour or until done. Drain beans, reserve two cups of liquid. Beans can be cooked a day ahead and refrigerated until ready to use. Keep reserve liquid separate.

In a medium size pan, sautee garlic and olive oil until soft and golden. Add beans, 1 cup of reserve liquid, sage, rosemary and salt. If beans appear too dry, add more liquid. Cook beans for 10-15 minutes, then serve warm.

Healthy tip: Beans are an excellent source of protein and fiber.  Seasoned with heart-healthy olive oil and fresh herbs, this salad is the perfect accompaniment for any meal.