by EVJCC | Sep 21, 2022 | Food, Teens
The East Valley JCC is excited to announce a project being developed by one of our Doing Jewish grant recipients. Julia Talore Zilman of Scottsdale has launched a project that started as a family recipe book but has grown to include a fundraising event for a Kyiv...
by EVJCC | May 7, 2020 | Food, Jewish Life & Learning
For those who want to try preparing a home-cooked brunch for Mother’s Day, Chef Melinda has prepared a menu for the special day: Israeli Couscous Salad, Roasted Beet Salad, Blintz Souffle, Quiche and Limonana Frozen Mint Lemonade. These recipes can also work for...
by EVJCC | Apr 6, 2020 | Food
Are you looking for another option for breakfast during Passover when you tire of Matzah Brei? Here’s a recipe from Chef Melinda McNeil, which she made with assistance from her 4-year-old sous chef. Yield: 6 cups Ingredients 6 sheets matzoh (2 ½ c crushed)¾ c...
by EVJCC | Apr 5, 2020 | Food
Back in the 1980s, the Jewish Organization of Tempe (J.O.T.), which was the predecessor of the East Valley JCC, published a cookbook. Aaron Blau, board chair of the EVJCC, shared the following recipe, which has become a family favorite for Passover. (Pictured above is...
by EVJCC | Apr 3, 2020 | Food
When you start craving sweets during Passover, here’s a recipe from Chef Melinda McNeil that should please any sweet tooth. Ingredients 4-6 sheets matzah 6 oz (1 ½ sticks) unsalted butter 1 c packed brown sugar ½ tsp vanilla pinch salt ¾ c chocolate chips ¾ c...
by EVJCC | Apr 3, 2020 | Food
Chef Melinda McNeil shares her recipe for coconut macaroons. Ingredients 2 5 oz bags shredded unsweetened coconut4 egg whites2 T honey1 tsp vanilla¼ tsp almond extract (optional)¼ tsp salt½ c sugar Directions Preheat oven to 350. Grind coconut in food processor. ...