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"This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all."

Ingredients: fast rising yeast, raw honey...

"This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion."

Ingredients: brown lentils, green beans...

"Less fat and more flavor! My favorite way to serve this sandwich is with a slice of tomato, a slice of avocado, and some lettuce, on toasted rye bread. The pickles and dill are key to the fabulous taste - The more sour the pickles the better (cornichons are great for this). You can try substituting a smaller amount of dried dill if you don't have..."

Ingredients: albacore tuna in water, Dijon mustard...

"I love this recipe! It looks so pretty and tastes so good, this is one of my comfort foods! I don't need an Emeril recipe to prepare lox and cream cheese but it just that it hits the right spot with the right amount of ingredients! Make the Dilled Cucumbers first because they need to be put in the refrigerator for 1 hour. Recipe courtesy of Emeril..."

Ingredients: cream cheese, cucumbers...

"This is a great light appetizer, it won't get your guest full, but it will give them that sensation that they want more. All you need is 10 minutes, that's all."

Ingredients: matzos, mozzarella cheese...

"I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat."

Ingredients: eggs, onions, sea salt...

"This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes"."

Ingredients: pepper, ground cumin...

"From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina..."

Ingredients: dried garbanzo beans, cumin...

"Sister sandwich to the Reuben."

Ingredients: coleslaw, pastrami...

"Easy and delicious!!"

Ingredients: swiss cheese, sauerkraut...