Olive Chicken with Farm Kale


  • 3 oz tomato paste
  • 1 tsp. oregano
  • 1 tsp. basil
  • 6 chicken pieces, salt and pepper to taste
  • 3 cups clean kale cut
  • ½ cup green olives sliced
  • ½ cup black olives sliced
  • 2 large tomatoes diced
  • 1 red onion sliced thin
  • 4 tbs. olive oil
  • Hot pepper flakes to taste


  1. Combined first three items and smear over seasoned chicken evenly.
  2. Place kale in bottom of roasting pan and place chicken on top of kale.
  3. Top each piece of chicken with remaining items and drizzle everything with oil.
  4. Bake at 375 for 25-30 minutes.


Sweet Spaghetti Squash Kugel with Apples and Raisins

(Submitted by a JCC staff member)


  • 4 cups cooked spaghetti squash
  • 3 eggs
  • ½ cup sugar
  • 2 tsp. Cinnamon
  • 2 apples peeled, cored and thinly sliced
  • ⅓ cup raisins


  1. Preheat oven to 375. Spray an 8×8 square baking pan.
  2. To prepare spaghetti squash, slice squash in half, scoop out seeds and bake for approximately 45 minutes or until soft and scoopable – not too mushy!
  3. Let cool and scoop out 4 cups.In a large bowl, whisk together eggs, sugar and cinnamon.
  4. Add spaghetti squash and toss to coat.
  5. Mix in apples and raisins.
  6. Pour mixture evenly into prepared dish. Bake for 45 minutes or until golden and set.
  7. Cool before slicing.


Crustless Spinach Quiche 

(Submitted by a Pearlstone staff member)


  • 1 Tbps. vegetable oil
  • 1 onion, chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add onions and cook, stirring occasionally, until onions are soft.
  4. Stir in spinach and continue cooking until excess moisture has evaporated.In a large bowl, combine eggs, cheese, salt and pepper.
  5. Add spinach mixture and stir to blend.
  6. Scoop into prepared pie pan.
  7. Bake in preheated oven until eggs have set, about 30 minutes.
  8. Let cool for 10 minutes before serving. Serves 6.


Cauliflower Crust Pizza 

(Submitted by a JCC staff member)

Ingredients for the Crust

  • 2½ cups grated cauliflower
  • 1 large egg, lightly beaten
  • 1 cup shredded part skim mozzarella
  • 2 Tbsp. grated Parmesan cheese
  • Salt and pepper to taste

Ingredients for the topping

  • ¼ cup pizza sauce
  • ½ cup shredded mozzarella cheese
  • Vegetables of your choice


  1. Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. Using a box grater, grate the cauliflower until you have 2½ cups of crumbles.
  3. Place in large bowl and microwave for 7-8 minutes, until soft.
  4. Let cool and mix in eggs, cheeses, salt and pepper.
  5. Pat into a 10-inch round on the prepared pizza pan.
  6. Spray lightly with nonstick spray and bake for 10 to 15 minutes, until golden.
  7. Top the pizza with the sauce, mozzarella and veggies and herbs of your choice.
  8. Bake in the oven until melted and bubbly, another 10 minutes. 

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