\nThis recipe only makes one omelet because you really can\u2019t make more than one at a time. If you are serving several for brunch, make them all beforehand and keep them whole. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate. Then, cut in half just before serving.<\/p>\n
Prep time:\u00a0<\/em>10 minutes Ingredients:<\/em> Preparation:<\/em> Sprinkle with chives and capers and lay salmon over half of the omelet. Using a spatula, fold the omelet half without the salmon over the half with salmon to enclose it, and slide the omelet onto a plate.<\/p>\n Cut in half crosswise and serve on an open faced bagel with cream cheese.<\/p>\n SWEET KUGEL WITH DRIED FRUIT<\/strong> Ingredients:<\/em> Preparation:<\/em> In a large bowl, combine cherries, apricots, soy milk, eggs, 3\/4 cup sugar and vanilla. Add noodles and stir to combine. Pour the mixture into a greased 9- by-13-inch baking dish.<\/p>\n In a medium bowl, combine crushed cereal with margarine and remaining 3 tablespoons of sugar. Scatter the mixture over the noodles. Bake 45 minutes or until set and the topping is golden.<\/p>\n ROASTED PEPPER PANZANELLA<\/strong> Ingredients:<\/em> Preparation:<\/em> In a large bowl, combine cucumbers, onions, peppers, tomatoes, mozzarella and basil and toss to combine. Add bread, olive oil, vinegar, salt and pepper and stir to coat well. Serve immediately or let sit up to 30 minutes so bread soaks up the dressing. Prep time:<\/em>\u00a05 minutes Ingredients:<\/em> Preparation:<\/em> Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.<\/p>\n Serve each pear half with a scoop of ice cream and a few tablespoons of sauce.<\/p>\n (Jamie Geller was \u201cThe Bride Who Knew Nothing\u201d \u2013 until she found her niche as everybody\u2019s favorite kosher cook next door. She is the author of the best-selling\u00a0<\/em>“Quick & Kosher” cookbook series, creator of the\u00a0<\/em>Joy of Kosher with Jamie Geller magazine and host of the popular Quick & Kosher cooking show online at\u00a0youtube.com\/joyofkosher<\/a>\u00a0and on-air on JLTV.\u00a0Join Jamie and the world\u2019s largest kosher food community onjoyofkosher.com<\/a>\u00a0to discover 5,000 FREE\u00a0kosher recipes<\/a>, inspiring menu ideas, how-to videos, and more!)<\/em><\/p>\n
\nCook time:\u00a0<\/em>2 hours
\nReady time:<\/em>\u00a02 hours, 10 minutes
\nServings:<\/em>\u00a02<\/p>\n
\n1 tablespoon olive oil
\n1 small red onion, thinly sliced
\n5 large eggs, beaten
\n1\/2 teaspoon kosher salt
\nFreshly ground black pepper
\n2 tablespoons chopped chives
\n1 tablespoon capers
\n3 ounces thinly sliced smoked salmon
\n1 everything bagel, cut in half
\n4 tablespoons cream cheese<\/p>\n
\nHeat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook 4 to 6 minutes or until tender. Add eggs, salt and pepper, and cook 3 to 4 minutes or until just set in the center, tilting the skillet and lifting the edges of omelet with a spatula to let uncooked portion run out to edges.<\/p>\n
\nPrep time:<\/em>\u00a010 minutes
\nCook time:<\/em>\u00a045 minutes
\nReady time:\u00a0<\/em>55 minutes
\nServings:<\/em>\u00a012<\/p>\n
\n1 pound wide egg noodles
\n3\/4 cup dried cherries
\n3\/4 cup dried apricots, diced
\n2 cups plain soy milk
\n5 large eggs, beaten
\n3\/4 cup plus 3 tablespoons sugar, divided
\n1 tablespoon vanilla extract
\n2 cups cornflake cereal, crushed
\n3 tablespoons margarine, melted<\/p>\n
\nPreheat oven to 350 degrees. Bring a large pot of water to a boil and cook noodles according to package directions. Drain well and let cool.<\/p>\n
\nPrep time:<\/em>\u00a010 minutes
\nCook time:<\/em>\u00a015 minutes
\nReady time:\u00a0<\/em>25 minutes
\nServings:<\/em>\u00a06<\/p>\n
\n1 medium loaf whole wheat rustic bread, crust removed and cut into 1-inch cubes
\n1 cup sliced cucumber
\n1\/2 cup sliced red onion
\n1 roasted red bell pepper, thinly sliced
\n1 roasted yellow bell pepper, thinly sliced
\n1 large tomato on the vine, cut into wedges
\n1 ball fresh mozzarella, cubed (8-ounce)
\n12 large leaves basil, torn
\n1\/4 cup olive oil
\n3 tablespoons red wine vinegar
\n1 teaspoon kosher salt
\n1\/2 teaspoon freshly ground black pepper<\/p>\n
\nPreheat oven to 400 degrees. Spread out cubed bread on a large sheet pan in a single layer and bake for 15 to 20 minutes or until dried out and crispy. Let cool.<\/p>\n
\n
\nORANGE GINGER POACHED PEARS<\/strong>
\nPoached pears are a great lighter alternative to a rich heavy dessert but still have loads of flavor to satisfy the most discerning sweet tooth. Serve with your favorite non-dairy ice cream and experiment poaching different kinds of fruit.<\/p>\n
\nCook time:<\/em>\u00a018 minutes
\nReady time:<\/em>\u00a023 minutes
\nServings:<\/em>\u00a04<\/p>\n
\n2 cups orange juice
\n1 cup water
\n2 tablespoons sugar
\n2-inch piece of ginger, peeled and sliced
\n1\/8 teaspoon salt
\n2 Anjou pears, peeled, halved and cored
\n2 cups vanilla soy ice cream<\/p>\n
\nIn a saucepan, combine orange juice, water, sugar, ginger and salt, and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.<\/p>\n![\"Share](\"https:\/\/static.hupso.com\/share\/buttons\/share-medium.png\")