Jewish in a Gentile World

It's traditional to eat dairy foods on the Jewish holiday of Shavu'ot . There are a variety of theories about the reason for this but none of them seems to be definitive. Cheesecake is a particularly popular choice for Shavu'ot, but I was never a big fan of cheesecake. Until...  Years ago, I found a recipe that was supposed to be a healthier cheesecake. It didn't particularly taste like cheesecake to me, but it tasted GOOD! It tasted more like a lemon pie to me, so I added more lemon juice to emphasize that flavor. A\nd it's so easy to make, with a small number of readily available ingredients! Ingredients 2 cups plain Greek yogurt (real 8 oz cups, not the 5 oz single serving "cups" they sell in stores) 2/3 cup sugar (OK, it's not ENTIRELY healthy) pinch of salt 2 eggs 2 tsp lemon juice 1 Tbsp corn starch or potato starch (I usually have potato starch leftover from Passover at this time) 1 pie crust (I like to use Keebler's graham cracker crust, wh...

I think I would like spaghetti squash better if we just called it stringy squash. It does make nice strings, tasty with a crunch. but it's not really a good substitute for spaghetti in recipes. When I found recipes that stuffed the squash instead of just pulling out the strings, ah... that was a much more successful Passover option! And yes, spaghetti squash is kosher for Passover; don't let the name fool you! I've put together three different stuffed spaghetti squash recipes for Passover: a vegan one stuffed with nuts and vegetables, a dairy one based on a Broccoli, Penne and Ricotta recipe that I have made year-round for a long time, and another dairy one based on a gluten-free "Mac and Cheese" stuffed squash recipe. The squash cooks the same way for all of them; only the filling changes. I used spaghetti squash that were about 4 pounds each for these recipes. Depending on the size of your squash and the size of your appetite, this makes 4 - 6 servings. These re...