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Bubbio’s Mandarin Almond Salad

At URJ Camp Harlam in Kunkletown, PA, Rosanne “Bubbio” Selfon is something of a legend. In 2018, a teaching kitchen at camp was named in her honor, where campers eagerly await the chance to learn new recipes and techniques for baking and cooking.

This recipe from Bubbio is a fresh, delicious complement to any meal.

4 Tbsp. sugar, divided
½ cup slivered almonds
½ cup vegetable oil
2 Tbsp. vinegar
1 Tbsp. parsley, minced
½ tsp. salt
Pinch of pepper
¼ tsp. Tabasco sauce
1 bunch red leaf lettuce or mixed greens
1 11oz. can mandarin oranges, drained
1 small red onion, sliced

Mediterranean Memories Begin with Roasted Eggplant

Michele Braun shares her recipes for eggplant done 3 different ways.
Two recipes start as one: Babaganoush and Roasted Eggplant+
For Roasted Eggplant:
- 1 - 1½ pounds eggplant
- 1 head garlic, with ¼ sliced off from the pointy end
- Olive oil
- Salt
For Babaganoush:
- Roasted Eggplant prepared as above
- 2 tablespoons tahini (mixed well)
- 1 tablespoon + a drizzle of olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
- Za'atar
Roasted Eggplant+
- Roasted eggplant prepared as above
- 1 pint cherry or grape tomatoes
- 2 tablespoons, divided, + a drizzle of olive oil
- Salt
- Fresh pita, pita chips, baguette, or crostini

Israeli-Style Pizza Rolls

Crispy, savory, cheesy, and perfect, the pizza roll takes one of my favorite foods and transforms it into a portable, snack-sized treat. I've been known to grab a handful of these and a few pieces of fresh fruit from the shuk and call it lunch.
1 package of puff pastry sheets (usually 2 per package)
½ cup of your favorite marinara or pizza sauce
3 cups of shredded cheese (mozzarella or Italian blend works best)
Any pizza toppings of your choice, finely chopped
Olive oil and seasoning for the crust (optional)