One of my favorite Chanukah recipes.

This dish is all about the fresh ingredients, so make sure you get the best.  The tossing will melt the cheese and turn the dish lukewarm, which is the goal for serving.  Serve some crunchy toasted bread like ciabatta on the side.

If you get tired of jarred tomato sauce like I do, try making your own.  This sauce goes great with pasta, meat and veggies.  This recipe makes 3 quarts so there is plenty to freeze.

When it starts to get chilly outside roasted veggies are perfect paird with a chicken or great cut off beef.  The amount of vegetables you use should be based off of the amount of people you are serving so roast them up how you normally do and serve the two sauces on the side for an added touch. 

This salad is a great starter course to a big dinner or a stand alone light lunch, just be sure to check out the morels before roasting them to make sure they are clean.

Making your own vinaigrette is way better than anything you can get in the store, and you can take all the credit as you guests chow down.

Grilled vegetables are a great addition to any meal, cooked outdoors over charcoal or indoors on the stove.  Char marks and a coat of olive oil make them insanely tasty, especially on top of toasted bread.

I love artichokes, and this is one of my favorite recipes for them.  The saffron vinaigrette is a perfect match.

Try this with a great roast, it's a great starter or side dish.