Spanakopita with Mushrooms2

Serves 4 as a main course or 8 as a side dish


1 10-ounce package frozen chopped spinach, cooked and drained
4 ounces feta or blue cheese crumbles
1 cup ricotta cheese
2 eggs, beaten
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 pound white button mushrooms, stems trimmed and thinly sliced
1 onion, finely chopped
2 tablespoons butter
2 tablespoons extra-virgin olive oil 

crabMany areas of the United States have their own version of deviled crab. In Florida, Cuban rolls are wrapped around crabmeat and fried. In Maryland, crab is bathed in a delicious white sauce and baked. But few places do deviled crab like Daufuskie Island.

Surrounded by the natural bounty of Lowcountry waters, it’s only natural that Daufuskie would perfect its deviled crab recipe. Following instructions passed down through generations, the residents of this small Sea Island all chipped in to produce the delicacy. Crabs were brought from the boats to waiting schoolchildren, who would pick them clean after school.


Nov. 1 is World Vegan Day. It also kicks off World Vegan Month, which came to fruition in 1994 thanks to the efforts of Louise Wallace, then-president of The Vegan Society. The initial movement took root in 1944, when the Vegan Society was formed as an offshoot of The Vegetarian Society to highlight the differences between the two. Vegetarians don’t eat meat, while vegans take it a step further and do not consume — or often use or wear — food and products derived from animal products, such as milk, eggs and leather. Thanks to a rise in “ethical veganism,” it is no longer unusual to see vegan dishes offered on most restaurant menus or vegan products stocked on grocery store shelves.

Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
  • 1/4 cup slivered almonds

Asian Flank SteakBY CARRIE HIRSCH / SERVES 4-6 
2 pounds flank or skirt steak

This is a quick and yummy Asian marinade, served with an orzo pasta salad – East meets West flavors meld together beautifully! Allow enough time to marinate the flank steak in advance of preparation.


1 pound salmon filet


1/4 head red cabbage, coarsely
1/4 head green cabbage, coarsely
1 cup Greek yogurt
3 tablespoons sugar
3 apple cider vinaigrette
1/2 teaspoon salt
1/4 black pepper

shrimpsargMAKES 4 TACOS

1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound medium shrimp, shelled and cleaned
1 teaspoon chili pepper flakes

This Recipe Uses Butterscotch Pudding Mix And Doesn’t Require Molasses!

Gingerbread MenINGREDIENTS

  • 1 (3.5 ounce) package cookand- serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flou
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger