Google searching the phrase "jewish food recipes newsletters" resulted in the following Kosher recipe sources:

• https://thejewishkitchen.com/
• https://www.myjewishlearning.com/the-nosher/
• https://www.jewishfoodsociety.org/
• https://www.kosher.com/
• https://jamiegeller.com/
• https://aish.com/jewlish/recipes/
• https://toriavey.com/jewish-recipes/
• https://www.chabad.org/recipes/default_cdo/jewish/Kosher-Cooking.htm
• https://www.thejewishnews.com/culture/nosh/recipes/
• https://www.hadassahmagazine.org/2022/10/04/a-modern-approach-to-classic-jewish-comfort-food/
• https://www.thekosherchannel.com/
• https://jweekly.com/category/jewish-life/food/recipe/

We have congregants who CANNOT have anything dairy: milks, cheeses, creams, butters/ghees, dressings, frostings, and baked items (breads, pastries, cookies). Please keep these dairy items entirely segregated with their own serving utensils to avoid any possibility of cross-contamination.

Alternative dairy product brands:

• Country Crock Plant Butter (olive oil)
• Violife Cream Cheese (coconut oil)

Recipe URLs:

• Southern Fried Chicken Without Buttermilk

We have congregants with chronic health conditions who need to keep up their protein intake. Alternatives use pea protein, soy, mushroom, etc. There are many store-bought alternative brands to choose from:

• Morningstar Farms (vegetarian, soy)
• Gardein (soy)
• Boca (soy)
• Tofurky (soy)
• Eat Meati (mushroom)

We have congregants who eat NO animal products at all (egg, dairy, meat broth/gravy, bone broth, etc. Therefore, whole, fresh fruits and vegetables are always welcome. Roasted, baked, fried, sliced, shredded. In all of the colors of the seasons. Just be careful with what you cook them in or mix them with.

We also have congregants who CANNOT have certain seeds, such as STRAWBERRIES. Please keep these seed items entirely segregated with their own serving utensils to avoid any possibility of cross-contamination.

We have congregants who have lactose-intolerance and can handle only minimal amounts of dairy or none at all. Please make sure to include any clearly labelled lactose-free options.

In addition to the Pesach mitzvot to avoid all yeast and yeast derivatives, Rabbi has the congregation follow the following guidelines for kitniyot, which are local customs for foods that mimic yeast by puffing up, swelling up, or were in close proximity to anything yeast related.

Gluten-free food items benefit those with celiac disease and cannot process the wheat protein, gluten (couscous, semolina flour), also in barley and rye. Please make sure to clearly label any gluten-free options, and keep them segregated with their own serving utensils to avoid cross-contamination.

Reference

"“wheat-free” does not necessarily mean “gluten-free.” Be wary, as many products may appear to be gluten-free, but are not.

As a rule, traditional wheat products such as pastas, breads, crackers, and other baked goods are not gluten-free. However, there are many gluten-free options available that use alternative flours and grains."

Reference