Here are the recipes that were shared by the Hadassah members who attended the dinner.
GUACAMOLE
Lynn Mandeau
Serves 4
2 moderately ripe avocados
½ medium size tomato, seeded and finely diced (without the juice)
1 to 2 TB fresh lemon juice or fresh lime juice
1 or 2 TB finely diced red onion, optional
A few dashes of Tabasco sauce
Add a Pinch of salt and cracked black pepper to taste
Peel the avocados and remove the pit; chop the avocados coarsely in a medium bowl. Add all of the remaining ingredients and gently combine. Serve as soon as possible.
YOGURT SPINACH DIP
Judi Bornstein
Any low-fat or fat-free plain yogurt
Thawed package of frozen spinach, or steamed spinach finely chopped
Drain spinach and dry thoroughly.
Mix desired amount of spinach with yogurt.
Optional: add grated carrots, garlic, spices, use chopped broccoli instead of spinach

Serve with raw veggies, pita chips
WARM SPINACH AND ARTICHOKE DIP
Roberta Laredo
Ingredients:
½ cup fat free sour cream
¼ tsp freshly ground pepper
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) packed frozen chopped spinach, thawed, drained, squeezed dry
1 (8 ounce) block 1/3 less fat cream cheese, softened
1 (8 ounce) block fat-free cream cheese, softened
6 ounces partskim mozzarella cheese, shredded and divided (about 1 ½ cups)
1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Directions:
Preheat oven to 350 degrees.
Combine first 7 ingredients in a large bowl, stirring until well blended.
Add 4 ounces (1 cup) mozzarella cheese and 2 Tbsp Parmesan; stir well.
Spoon mixture into a broilersafe 1½ quart baking dish.
Sprinkle with remaining ½ cup mozzarella and remaining 2 Tbsp Parmesan. Bake at
350 degrees for 30 minutes or until bubbly.
Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Serving size: 1/4 cup
Calories 75; fat 4.2 gms, saturated fat 2.4 gms

MESCLUN AND ENDIVE SALAD WITH GOAT CHEESE
Susan and Regina Dinkes
Mesclun
Belgian Endive
Goat Cheese
Cherry Tomatoes
Carrots
Hearts of Palm
Artichoke Hearts
Avocado
CHERRY TOMATO SALAD ISRAELI STYLE
Meirav Dvora
2 packages of organic cherry tomatoes
A few fresh basil leaves
1 or 2 parsley bundles
¼ cup extra virgin olive oil
1 cup of pine nuts salt and pepper
Cut the tomatoes in halves and put them in a bowl.
Finely chop the basil and parsley and add to the tomatoes.
In a small pan, lightly and carefully (they burn easily) fry the pine nuts in the olive oil until they are golden brown. Add to the tomato mixture.
Add salt and pepper as you like.
HEALTHY FLAX BREAD
Onir Spiegel
Combine 2 1/2 cups whole wheat flour with 1 cup of ground flax seed.
Add ½ tsp salt and 1 packet of dried yeast.
To these dry ingredients add one very ripe mashed banana, 1 tsp honey, 1 Tbsp olive oil, and 1 ¼ cups of water.
Mix thoroughly and knead into a ball. Dough may feel wet and heavy.
Let rise in a bowl unrefrigerated for one hour.
Then, brush lightly with an egg wash and bake for 15 minutes at 400 degrees and then an additional 25 minutes at 350 degrees.

LOW-FAT BUTTERNUT SQUASH AND APPLE SOUP
Lisa Golden
Ingredients for 4-6 servings:
2 tsp olive oil
1 medium onion, finely chopped
2 medium carrots, diced (optional)
1 small butternut squash, peeled, deseeded and chopped
(Tip: use prepackaged cut squash)
1 large Granny Smith apple, peeled, cored and cut into pieces
1 quart fat-free, low-sodium vegetable (or chicken) broth cinnamon, nutmeg, ginger, and cloves (another option is just using curry powder)
Sauté onions and carrots until onions are translucent, about 5-7 minutes.
Add chopped squash and apple and cook for 2 minutes.
Add broth. Bring to a boil, then cover and simmer for 20 minutes.
Transfer to a blender in small portions at a time, and puree until smooth, working in two batches if necessary. Add spices to taste.
Per Serving: Calories 119, Calories from Fat 17, Total Fat 1.9g (sat 0.2g), Cholesterol
0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g
COUSCOUS WITH DRIED CRANBERRIES AND TOASTED ALMONDS
Susan Gold
Ingredients:
1 cup Israeli couscous
¼ cup chopped or slivered almonds
1/3 cup dried cranberries
3-4 medium scallions, chopped
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp finely grated orange peel
Salt & freshly ground black pepper, to taste
Directions:
Place couscous in a dry sauté pan over medium heat and cook 3-4 min, shaking pan occasionally until couscous is lightly toasted.

Place couscous in a saucepan, add 1
½ c. water. Bring to a boil over high heat. Reduce the heat to low and cover pan. Cook for 8-9 minutes or until all the water has been absorbed and spoon into a bowl.
While couscous is cooking toast the almonds in the sauté pan over medium heat for 4-5 minutes or until they are lightly browned (can use toaster oven).
Add the almonds to the couscous; stir in the cranberries and scallions and toss to distribute evenly.
Mix the olive oil, vinegar and orange peel in a small bowl and pour over the couscous.
Toss the ingredients and season to taste with salt and pepper.
Makes 4-6 servings.
LOW-FAT SPINACH AND COTTAGE CHEESE LASAGNA
Lisa Golden
Ingredients:
1 (32 ounce) jar spaghetti sauce
2 (10 ounce) packages frozen chopped spinach, thawed and well-drained
2 cups non-fat cottage cheese (can substitute or mix with non-fat ricotta)
8 ounce package part skim or fat free mozzarella cheese, shredded
1 /4 cup grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles, oven ready optional to add flavor:
1/2 cup chopped fresh parsley
1/2 onion, chopped (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed (optional)
Directions:
Combine in a large bowl: spinach, cottage (and ricotta) and ½ of the shredded mozzarella cheeses, one egg, salt, pepper, and optional spices.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of sauce in the bottom of a lasagna pan.
Place uncooked noodles on top of sauce and top with layer of sauce.

Add more noodles and layer with 1/2 sauce and 1/2 cheese mixture.
Repeat until all is layered, finishing with sauce.
Sprinkle remainder of shredded mozzarella and parmesan cheese on top.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
PISTACHIO ENCRUSTED HONEY-MUSTARD SALMON
Lisa Conti
Salmon, size can vary
Put skin side up for 2 minutes to crisp skin under broiler if using oven (rather than grilling).
Then turn over, spread honey mustard, sprinkle with crumbled goat cheese then sprinkle with chopped pistachio nuts.
400 degrees for about 20 minutes or till done....
Pre-cut the portions almost down to the skin before cooking. The cooked fish will just slide off the skin… easy to serve!
DIJON SALMON
Barbara Kriensky
Salmon, size can vary
Add:
Dijon Mustard
Chopped Fresh Dill
Lemon Slices, and a little squeezed on top
Wrap tightly in foil, and bake at 350 for 30 minutes.
Delicious with Trader Joe’s corn relish!

HUNGRY GIRL MAC N CHEESE
Annette Feldman
Ingredients:
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
5 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup fat-free shredded cheddar cheese
1/4 cup fat-free milk
2 tbsp. fat-free sour cream
2 tsp. Dijon mustard
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 cup panko breadcrumbs
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Directions:
Preheat oven to 350 degrees. Use nonstick spray an 8" X 8" baking pan.
Microwave cauliflower in a large covered microwave-safe bowl for 3 minutes. Uncover and stir. Re-cover and microwave for 2-3 minutes, until hot. Drain excess liquid.
Roughly chop cauliflower, return to the bowl, and cover.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
In a medium microwave-safe bowl, combine cheese wedges, shredded cheese, milk, sour cream, and mustard. Mix well. Microwave for 1 minute, or until cheeses have melted. Whisk until smooth.
Stir cheese mixture into the pasta and cauliflower. Put into baking pan.
In a medium microwave-safe bowl, microwave butter for 20 seconds, or until melted.
Add panko breadcrumbs and seasonings, and stir to coat. Evenly distribute mixture over the contents of the baking pan.
Bake until lightly browned, 25 - 30 minutes. Enjoy!

ROASTED VEGETABLES
Ellen Levine
Cut up vegetables, such as broccoli, cauliflower, onion, mushroom, squash
Marinate with olive oil, light salt and pepper
Add rosemary and tarragon
Grill under the broiler a few minutes for color
Bake in oven about 30 to 45 minutes, until lightly browned
PASTA CATTATIERA
Toby Richard
Ingredients (serves 4):
¼ cup olive oil
4 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 tomatoes, seeded, peeled and coarsely chopped
2 tsp. salt, 1 tsp. black pepper
¼ tsp. crushed chili pepper
Tabasco or cayenne pepper to taste
1 lb. pasta
Directions:
Soften garlic and onion in olive oil over moderate heat.
When onion is translucent, increase heat and add green and red peppers. Toss briefly to sear.
Add tomatoes, salt, paper, chili pepper and Tabasco or cayenne to taste.
Remove pan from heat.
Cook pasta. When noodles are nearly al dente, return saucepan to high heat.
Drain pasta and toss over high heat in the sauce.

MUHAMARRA
Noreen Goldwasser
Muhamarra is originally from Syria but is eaten all over the Mediterranean and Middle
East. The most common use is as a dip for pita chips, but it is delicious on a grilled chicken sandwich, served alongside fish, or rolled inside slices of roasted eggplant.
8 ounces roasted red peppers, drained
⅓ cup walnuts, toasted, then chopped
1 large garlic clove, minced
½ cup panko or regular breadcrumbs
2 tablespoons lemon juice
2 teaspoons pomegranate molasses or balsamic glaze
1 teaspoon cumin
A hearty sprinkling of red pepper flakes
3 tablespoons oil
In a food processor, puree red peppers until smooth.
Add walnuts, garlic, breadcrumbs, lemon juice, pomegranate molasses, cumin, and red pepper flakes.
Process until smooth, wiping down bowl as needed.
Drizzle in oil, then season to taste with salt.
CHICKPEA AND WINTER SQUASH STEW from PEPPERPLATE
Anne Lowenthal
Ingredients:
2 15 oz cans Eden organic chickpeas
2 tbsp Extra Virgin Olive Oil (EVOO)
2 cloves garlic, thinly sliced
1 red onion, diced
1 tsp chili powder
Fine sea salt
Generous pinch crushed red-pepper flakes

1 tsp ground cumin
2 ½ cups canned diced tomatoes
½ kabocha squash (or butternut or buttercup), halved, seeded and cut into 1” pieces
1 cup mirin
2 tsp white miso
2 celery stalks, diced
Directions:
Combine oil, garlic, onion, and chili powder in a large skillet over medium heat.
When onion starts to sizzle, add a pinch of salt, red-pepper flakes, cumin and stir for 2-3 minutes.
Add tomatoes, squash, mirin, and 1 cup of water.
Bring to a boil, cover and reduce heat to low.
Cook until squash is tender, about 35 minutes.
Remove small amount of broth from skillet and use this to dissolve the miso.
Then stir the miso into the vegetables.
Add chickpeas to vegetables, and simmer over low heat until all remaining liquid has absorbed.
Turn off heat, stir in celery and cilantro, and serve hot.
QUINOA “FIGHT DIABETES SALAD”
From Ladies Home Journal
Stacey Maslow
What's in it: Cold quinoa, diced red bell peppers, carrots, and cinnamon vinaigrette.
Carrots: The pigment in carrots that makes them orange also helps prevent surges in blood sugar, according to research.
Quinoa: 
 Yes, you can eat grains when you have diabetes . Quinoa (pronounced keenwa) is ranked low on the Glycemic Index , which means it won't spike your blood sugar like white bread or pasta. It cooks like rice in about 15 minutes, is full of fiber, and boasts the highest protein content of any grain -- so you only need a small portion to feel full.
Red Pepper: 
 Research shows that people who have the most vitamin C in their system have a lower risk for developing diabetes. You'll pick up nearly your entire day's RDA of
C (75 mg for women) with just cup red bell pepper -- and it's sweeter than green pepper.
Dressing: Vinegar and cinnamon have both been found to help stabilize blood sugar.
Combine them in this dressing by whisking together 1/3 cup olive oil, 2 tablespoons cider vinegar , 1 teaspoon cinnamon, 1/2 teaspoon ground cumin, and salt and pepper to taste.

CLEMENTINE ALMOND CAKE
(Parve, GF)
Robin Birnbaum
4 clementines
1 1/2 cups almond flour
6 eggs
1 c sugar
1 tsp vanilla
1 tsp baking powder
Simmer clementines in water for 2 hours. Cut into quarters and remove any pits.
Blend in food processor.
With electric mixer, mix eggs and add remaining ingredients plus clementines.
Grease 8" springform pan. Pour mixture into pan and bake in 350 degree oven for 40-50 min. Check for doneness by inserting paring knife in center. Remove from pan when cooled.
Dust with icing sugar, and/or top with sliced almonds.
NUT MIX
Janet Halpern
Mixed Nuts
Mini Chocolate or Carob Chips
Craisins or Yogurt Raisins
CREAM CHEESE APPLE TORTE
Merle Wolofsky
Preheat oven to 450
½ cup butter 1/3 cup sugar ¼ tsp vanilla 1 cup flour
Using steel blade, cream sugar, butter and vanilla.
Add flour and blend with on/off turns.
Press dough into bottom of 10” springform pan. Bake 10 min.

8 oz. cream cheese juice of 1 lemon ¼ cup sugar 1 egg ½ tsp vanilla
Blend cream cheese, lemon juice and sugar until smooth.
Add eggs and vanilla and process.
Pour over pastry lined pan.
1/3 cup sugar
½ tsp cinnamon 4 cups grated apples ¼ cup sliced almonds
Combine sugar and cinnamon in a bowl and mix with apples.
Serve over cream cheese.
Sprinkle with almonds.
Bake at 450 for 10 minutes and reduce heat to 400.
Continue baking for 25 minutes. Cool.
Sprinkle with icing sugar and serve.
Vegetable Summer Rolls
Gourmet | May 2001
Yield: Makes 4 servings
Active Time: 50 min
Total Time: 1 hr ingredients
For peanut sauce


3 tablespoons finely chopped onion


1 small garlic clove, minced
 3/4 teaspoon dried hot red pepper flakes
1 teaspoon vegetable oil
3 tablespoons water
 1 tablespoon creamy peanut butter
 1 tablespoon hoisin sauce
 1 teaspoon tomato paste
 3/4 teaspoon sugar
For summer rolls
 1 ounce bean thread noodles (cellophane noodles)
 1 tablespoon seasoned rice vinegar

 4 (8-inch) rice-paper rounds, plus additional in case some tear
 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
 1/4 cup fresh mint leaves
 1/4 cup fresh basil leaves (preferably Thai)
 1/2 cup thinly sliced Napa cabbage
 1/4 cup fresh cilantro leaves
 1/3 cup coarsely shredded carrot (1 medium) preparation
Make sauce:
Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
Make summer rolls:
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
Pat dry between paper towels and toss with vinegar and salt to taste.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
Cooks' note: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.
Read More http://www.epicurious.com/recipes/food/views/Vegetable-Summer-Rolls-
105012#ixzz2qRLpAOal