Sephardic Passover Seder

Sephardic Charoset
Makes 2 1/2 Cups

INGREDIENTS:

1 cup dry red wine
2 tablespoons honey
1 cup roughly chopped dried pitted dates
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 ground cloves
1 cup roasted unsalted almonds
2 tablespoons orange juice

DIRECTIONS:

1. Whisk together the wine and honey is a medium saucepan set over medium-high heat. Bring to a boil, then turn the heat to low and stir in the dates, figs, raisins, cinnamon, and cloves. Partially cover and cook, stirring occasionally, until the dried fruit softens and most of the liquid is absorbed, 6 to 7 minutes. Remove from heat.

2. Place the almonds in the bowl of a food processor and pulse until crumbly with a few larger pieces. Transfer to a medium bowl.

3. Transfer the cooked fruit mixture and the orange juice to the food processor and pulse until the desired consistency is reached (less time will yield a chunkier charoset with visible fruit pieces; more time will turn the mixture into a thick paste). Add the pureed fruit to the nuts and stir until comvined. Cover and refrigerate until ready to serve.

Can be made up two days in advance. Bring to room temperature before serving. 

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Carrot Salad with Mint and Dates
Serves 4 to 6

INGREDIENTS:

½ cup raw hazelnuts (skins on)
2 tablespoons fresh lemon juice, plus more as needed
2 tablespoons finely chopped shallot
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound carrots, peeled
⅓ cup finely chopped pitted Deglet Noor dates
¼ cup roughly chopped fresh mint leaves
3 cups baby arugula

DIRECTIONS:

1. Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.

2. Whisk together the lemon juice, shallot and olive oil in a small bowl and season with salt and pepper.

3. Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint and arugula in a large bowl.

4. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.)

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Moroccan Chicken with Preserved Lemons
Serves 4 to 6

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INGREDIENTS:

3 tablespoons extra-virgin olive oil
2 medium yellow onions, halved through the root and thinly sliced
Kosher salt
Freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable broth
4 pounds skin-on chicken legs and thighs, trimmed of excess fat
1 preserved lemon, rinsed, pith removed, and peel thinly sliced
1/2 cup green olives, pitted and thinly sliced
2 tablespoons fresh lemon juice
Roughly chopped fresh flat-leaf parsley or cilantro for sprinkling

DIRECTIONS:

1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.

2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

Ashkenazi Passover Seder

Matzo Ball Soup
Serves 6

INGREDIENTS:

CHICKEN STOCK
1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

MATZO BALL MIXTURE
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt

ASSEMBLY
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

DIRECTIONS:

1. Chicken Stock. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

1. Matzo ball mixture. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

1. Assembly. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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Ashkenazi Charoset
Makes 5 Cups

INGREDIENTS:

1 1/2 cups walnuts
3 medium crisp, sweet apples, such as Gala or Fuji, peeled, quartered, cored, and finely chopped
1 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 tablespoons honey
1/4 cup sweet red wine

DIRECTIONS:

1. Place the walnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a small bowl to cool completely, then finely chop. 

2. Combine the apples, cinnamon, lemon juice, honey, and walnuts in a large bowl and stir to combine. Stir in the sweet wine. Taste and add a little more wine, about 1 tsp at a time, until the mixture glistens. Cover and refirgerate until ready to serve.

Can be made up to 1 day in advance.

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Red Wine and Honey Brisket
Serves 8 to 10

INGREDIENTS:

4-5 lb brisket, preferably second cut
kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 large yellow onions, halved through the root and thinly sliced
8 sprigs fresh thyme
8 garlic cloves, thinly sliced
2 bay leaves
1 1/2 cups dry red wine
3 tbsp balsamic vinegar
1/4 cup honey
1 tsp onion powder
1 tsp garlic powder
1 cup chicken broth

DIRECTIONS:

1. Preheat the oven to 325°F/165°C. Generously sprinkle both sides of the brisket with salt and pepper.

2. Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)

3. Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, followed by 1/2 cup/120 ml of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.

4. Whisk together the remaining 1 cup/240 ml wine, honey, onion powder, garlic powder, broth, and 1 tsp salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.

5. Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 21/2 hours more.

6. Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.

An Ancient Persian Seder

For a more middle eastern take on a Passover seder, this menu tackles traditional Persian spices, fruits, and nuts. This menu makes a delicious change from the usual Passover fare. For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

Persian Charoset

INGREDIENTS:
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup walnuts, finely chopped
1 cup almonds, finely chopped
1 cup hazelnuts, finely chopped
1 cup pistachio nuts, finely chopped
1 cup dates, chopped
1 cup raisins, chopped
2 teaspoons ginger, ground
2 teaspoons cinnamon
2 tablespoons apple cider vinegar
1 to 2 tablespoons sweet Passover wine

DIRECTIONS:

1. In a large bowl combine pear, apple, all nuts, dates, and raisins. Mix well. Add ginger, cinnamon, vinegar, and enough wine to bind the mixture. Transfer to a platter and shape into a pyramid. Cover with plastic and chill.

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Steamed Green Onions with Egg-Lemon Sauce

INGREDIENTS:
5 parsley sprigs
1/4 cup cider vinegar
6 whole cloves
1/4 tspn whole coriander seeds
1/4 tspn dried thyme
8 bunches (about 42) green onions (scallions)
3 egg yolks
2 tablespoons lemon juice
1/4 pound unsalted margarine
Salt
Freshly ground black pepper

DIRECTIONS:

1. In the top of a double boiler, whisk together the egg yolks and lemon juice. Divide the margarine into 3 parts. Add 1 park to the yolk mixture. Over hot — not boiling — water, stir rapidly and constantly with a wooden spoon until the margarine is melted. Then add the second piece. As the mixture thickens and the margarine melts, add the third piece, stirring constantly. Continue mixing until the sauce is thick. Remove the saucepan from heat. Add salt and pepper to taste.

2. In the bottom of a steamer pot, put the parsley, cider vinegar, cloves, coriander seeds, and thyme. Add just enough water to touch the bottom of the steamer basket or colander. Place the green onions in the steamer, cover, bring the water to a boil, and steam for 5 to 10 minutes, until the onions are tender.

3. Place the green onions on serving plates and pour the sauce over them. 

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Chicken with Dried Fruit and Almond Stuffing

INGREDIENTS:
1 whole chicken, about 6 pounds
5 tablespoons unsalted margarine
2 onions, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped prunes
1/2 cup whole toasted almonds
1/4 cup golden raisins
1/4 teaspoon cinnamon
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Salt
Freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 375 F.

2. Wash and dry the chicken. In a large skillet, heat 2 tablespoons of the margarine over medium heat and sauté the onions until transparent, about 5 minutes.

3. Sprinkle half of the onions onto a foil-lined, large, shallow roasting pan and set it aside. To the onions in the skillet, add the apricots, prunes, almonds, raisins, cinnamon, tarragon, thyme and salt and pepper. Sauté for 5 to 10 minutes, mixing well to blend all ingredients. Let cool.

4. Stuff the chicken with the onion mixture and then truss. Place the chicken breast-side down on the onions in the broiler pan. If any additional stuffing is left over, sprinkle it around the chicken. Rub the chicken with the remaining margarine. Roast for 30 minutes, until the skin is a light golden brown. Turn over the chicken and continue roasting for 30 minutes more or until well-browned and crisp. 

Persian-Style Lamb Shank Stew

INGREDIENTS:
4 tbsp safflower or vegetable oil
2 large onions, finely chopped
6 lbs lamb shanks, boned and cubed
6 garlic cloves, minced
Pinch of saffron (optional)
Salt
Freshly ground black pepper
3 cups dry red wine
8 celery stalks, cut into 1-inch pieces (reserve tops)
2 bunches fresh mint, finely chopped
2 bunches parsley, stemmed and finely chopped
Juice of 4 to 5 lemons

DIRECTIONS:

1. In a small skillet, heat 2 tablespoons of the oil and sauté the onions until transparent, about 5 minutes. In a large bowl, toss the onions with the lamb, garlic, and saffron. Season to taste with salt and pepper. Marinate in the refrigerator for several hours.

2. Place the lamb and onion mixture in a large pot. Add the wine and enough water to cover. Bring to a boil and simmer for 30 minutes. In a medium skillet, heat the remaining 2 tablespoons oil and sauté the celery until tender, about 5 minutes; add the celery to the lamb mixture and toss well. Chop the reserved celery tops and combine with the mint and parsley. Add this mixture to the shanks and cook until tender and sauce is thick.

3. 15 minutes before serving, add the lemon juice and salt and pepper to taste. Simmer until the meat is tender.

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Apricot Sponge Cake

INGREDIENTS:
6 ounces dried apricots
1 1/2 cups apple juice
2 1/4 cups sugar
9 eggs, separated
1 1/3 cups matzo cake meal
1 cup ground almongs
1 tspn salt
Sugar

DIRECTIONS:

1. Preheat oven to 350 F.

2. In a small saucepan, combine the apricots, apple juice, and 1/2 cup of the sugar. Bring to a boil and simmer until tender, 5 to 10 minutes. Cool. Strain 1/3 cup of the liquid and reserve. Puree the remaining apricot mixture and set aside.

3. In the bowl of an electric mixer, beat the egg yolks with 1 1/4 cups of the sugar until light in color and texture. Add 1 cup of the apricot puree and blend thoroughly. In a small bowl, combine the matzo cake meal, almonds, and salt. Add to the egg yolk mixture alternately with the reserved 1/3 cup liquid from the apricots. 

4. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and beat until stiff. Fold 1/4 of the meringue into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with sharp knife and unmold onto a cake plate. Serve plain or sprinkle with pulverized or powdered sugar.

A California Passover Seder

Spring has sprung and that means Passover is around the corner. If you are like me, you have already started to think about what to make for this festive gathering. Below, you'll enjoy a full meal, from start to finish! For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

California Charoset

INGREDIENTS:
1 large avocado, peeled and diced
Juice of 1/2 lemon
1/2 cup sliced almonds
1/3 cup raisins
4 seedless dates
2 figs or prunes
1 whole orange, peel and section
2 tbsp apple juice
2 tbsp matzo meal

DIRECTIONS:

1. Toss the avocado and lemon juice in a bowl. Set aside.

2. In a processor or blender, place the almonds, raisins, dates, and figs. Process until coarsely chopped. Add the orange peel and orange sections and process briefly to combine. Add the avocado and process just 1 or 2 seconds more.

3. Transfer the mixture to a glass bowl and gently fold in the apple juice and matzo meal. Cover with plastic wrap and store in the refregerator until ready to serve.

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Vegetable Soup with Mini-Matzo Balls

INGREDIENTS:

SOUP
1/4 cup safflower or vegetable oil
6 green onions (scallions), thinly sliced with greens
2 shallots, minced
1 medium onion, thinly sliced
1 large potato, peeled and thinly sliced
4 carrots, peeled and thinly sliced
4 small broccoli stalks, thinly sliced
1 celery rib, thinly sliced
1 parsnip, peeled and thinly sliced
2 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
8 medium mushroom, thinly sliced
2 large tomatoes, peeled and diced
4 to 6 cups vegetable stock
Salt
Freshly ground black pepper

MINI-MATZO BALLS
3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1 1/2 cups matzo meal

DIRECTIONS:

1. Make the mini-matzo balls. Put the egg yolks, water, salt, and pepper in a small bowl and beak with fork. Set aside.

In a large mixing bowl, beat the egg whites until they form stiff peaks: do not over beat. With a rubber spatula, gently fold the yolk mixture alternately with the matzo meal into the egg whites until well blended. Use only enough matzo meal to make a light, firm dough.

Spoon this mixture into a pastry bad with a 1/2-inch round tube opening. Hold the bag over the simmer soup and squeeze out the dough in 1 inch length cutting them off at the tip of the tube with a sharp knife. Cover and simmer for 10 minutes; do not uncover during this cooking time.

2. Make the vegetable soup. In a large heavy pot, heat the oil over medium heat. Add the green onions, shallots, onion, and potatoes and sauté until soft, about 5 minutes. Add the carrots, broccoli celery, and parsnip and sauté for 5 minutes longer. Add the zucchini, squash, and mushroom and sauté for 2 to 3 minutes. Simmer very slowly until the vegetables are soft and the juices accumulate, 5 to 10 minutes. Add the tomatoes and stock and simmer, partially covered, for 45 minutes. Season to taste with salt and pepper. Bring to a boil over high heat.

3. Putting it all together. Add the mini-matzo balls, cover, reduce heat, and simmer gently for 10 minutes.

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Veal Shanks with Prunes and Apricots

INGREDIENTS:
12 pieces veal shank, cut 2 inches thick
Salt
Freshly ground black pepper
1/2 cup safflower or vegetable oil
6 garlic cloves, minced (optional)
2 large onions, finely chopped
8 medium carrots, finely chopped
6 celery ribs, finely chopped
1 1/2 cups dry white wine
6 large tomatoes, peeled and chopped
6 fresh thyme or rosemary sprigs
1/4 cup chopped parsley
6 ounces dried prunes, plumped in sweet Passover wine to cover
6 ounces dried apricots, plumped in sweet Passover wine to cover
Parsley for garnish (optional)

DIRECTIONS:

1. Wash and dry the veal shanks and lightly sprinkle with salt and pepper. 

2. Heat the oil in a large heavy skillet over medium heat. Brown the shanks on all sides, about 5 minutes, and remove to a platter. To the same skillet, add the garlic, onions, carrots, and celery and sauté until lightly browned. Place the veal shanks on top of the onion mixture; add the wine and cook until reduced by half, 3 to 4 minutes. Add the tomatoes, thyme, and chopped parsley. Cover and simmer for 1 hour.

3. Add the drained prunes and apricots. Continue cooking for 30 minutes to 1 hour more, until the meal is tender enough to fall away from the bones. 

Optional: Serve garnished with parsley.

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Steamed Asparagus with Garlic Sauce

INGREDIENTS:
6 dozen asparagus spears
1/4 pound unsalted margarine
6 large garlic cloves, minced
1 tbsp lemon juice
Salt
Freshly ground black pepper
Lemon slices for garnish (optional)

DIRECTIONS:

1. Melt the margarine in a small skillet over low heat. Add the garlic and lemon juice. Simmer until the garlic is lightly browned. Season to taste with salt and pepper.

2. Cut or break off the tough lower portion of each asparagus stalk. Place the asparagus in a steamer and steam for 10 minutes. (Or tie the asparagus in bunches and place upright in a deep saucepan. Add 1/2 cup boiling water and cook, covered, for 12 minutes, or until tender-crisp.) Drain the asparagus carefully.

3. Arrange on serving plates and spoon garlic sauce on top. Garnish with lemon slices (optional).

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Parsleyed New Potatoes

INGREDIENTS:
3 dozen small red potatoes, unpeeled and quartered
Salt
Freshly ground pepper
1 cup minced fresh parsley

DIRECTIONS:

1. Scrub the outside of the potatoes. Place them in a steamer over simmer water and steam for 10 to 15 minutes, or until tender. Transfer to a large bowl; season to taste with salt and pepper and garnish with minced parsley.

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Banana-Nut Sponge Cake

INGREDIENTS:
7 eggs, separated
1 cup sugar
3/4 cup matzo cake meal
1/4 cup potato starch
1 tsp salt
1 cup mashed bananas
1/2 cup chopped walnuts or pecans

DIRECTIONS:

1. Preheat ove to 325 F.

2. In a large mixing bowl, beat the egg yolks and sugar until light in color and texture. Combine the matzo cake meal, potato starch, and salt. Add this a little at a time to the egg yolk mixture, alternately with the bananas, beating until smooth.

3. In a large mixing bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites and the buts into the egg yolk mixture.

4. Pour the batter into an un-greased 10-inch tube pan. Bake for 45 minutes, until a toothpick inserted into the cake comes out dry and the cake is springy to the touch. Invert the pan onto a wire rack and cool. With a sharp knife, loosen the cake from the sides and center of the pan and un-mold onto a cake plate. 

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Chocolate-Covered Fruits

INGREDIENTS:
3 pounds Passover semisweet chocolate, broken into small pieces
12 ounces dried apricots
12 ounces dried figs
2 pints fresh strawberries

DIRECTIONS:

1. In the top of a double broiler, melt the chocolate over simmering water, stirring as it softens, until smooth.

2. Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper. One at a time, dip the apricots, figs, and strawberries into the melted chocolate, generously coating the bottom half of each piece of fruit.

3. Place each dipped fruit on the prepared baking sheets. Refrigerate until the chocolate has hardened, the cover lightly with wax paper and refrigerate until ready to serve. Peel the chocolate-covered fruit off the wax paper and transfer onto a serving platter.

Garlic And Herb-Marinated Rack Of Lamb

This recipe was so delicious and very easy to make! It takes a bit of time to prep but the crust that forms is absolutely delicious. The meat just falls off the bone. Bon Appétit!

Serves 4

INGREDIENTS:
1 rack of lamb
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
(use less -- or none -- if sensitive to spice)
2 tablespoons olive oil
Juice from ½ a lemon
1 cup red wine

DIRECTIONS:

1. Preheat the oven to 350ºF / 175ºC.

2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside.

3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)

4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.

6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.

7. Serve with roasted veggies.

Watermelon, Mozzarella, and Tomato Tower

This salad is so simple and so very tasty. I saw this once being made by a celebrity chef as a surprise to a couple getting married. It was so elegant and different that I had to try it myself. There's no real recipe here or right way to stack your three ingredients. I personally enjoy putting this tower over a bed of shredded lettuce and topping it with balsamic drizzle (not vinegar). Enjoy!

Winter Squash Carbonara with Pancetta and Sage

Oh. My. Yum. This dish was so flavorful and creamy, and yet, it's dairy free! The sauce is all vegetables, simmered in chicken broth, and blended to perfection.

Serves 4

INGREDIENTS:
2 tablespoons olive oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettuccine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

DIRECTIONS:

1. Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

2. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

4. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

5.Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

Chicken Schnitzel for the Soul

This food is what my wife grew up on, what I have learned to love very quickly, and will one day, be what my children grow up on. It's just good, Jewish, comfort food. DELICIOUS!

Serves 4

INGREDIENTS:

• 4 boneless, skinless chicken breasts (or the equivalent in chicken tenders)
• Salt and freshly ground black pepper
• ½ cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• ¾ cup plain breadcrumbs

DIRECTIONS:

1. Place the chicken between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chicken in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.

3. Make sure the cooking oil is hot enough at this point (about 330°F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.

4. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

5. Serve immediately with slices of fresh lemon. Serve with mashed potato and with a fresh leafy green salad.

Grilled Salmon with Pesto Asparagus Pasta

I want to preface this by saying this is one of my favorite weekday dinners -- and -- I know I usually start each of the recipe blogs by stating that THIS ONE is my favorite. I guess truth be told, I really am only going to post my favorites. Back to the recipe at hand. There is something amazing about (a) making your own pasta sauce from scratch and (b) knowing that there will be leftovers! I love this meal for many reasons, all of which fall under the umbrella of easy and tasty!

Serves 4

INGREDIENTS:

SALMON
1 Tbsp. olive oil
1 tsp salt
1 tsp pepper
1 tsp paprika
4 salmon fillets

ASPARAGUS
3 cloves garlic
15 asparagus spears
1 tbsp olive oil
Salt, to taste
Pepper, to taste

PESTO PASTA
1 box penne pasta
4 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan
1 tsp salt
Optional: Parmesan cheese to garnish

DIRECTIONS:

1. Make the salmon. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill/Bake/Broil the salmon on high heat for two minutes each side.

2. Make the asparagus. Preheat oven to 425˚F. Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes. 

3. Make the pesto (and pasta). In a large pot, bring 4 quarts of water to a rolling boil. In the boiling water, cook the penne for 10–12 minutes, or until al dente, and drain. Meanwhile, using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend. 

4. Put it all together. In a large bowl, combine cooked pasta, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese. Add your salmon filet on top or on the side. Enjoy!

Kale with Quick-Pickled Apple, Gruyere Crisps, and Creamy Dijon Vinaigrette

This salad, both the ingredients to make up the salad fixings and the dressing, are out-of-this-world insanely yummy!! I had it as part of New Year's Eve dinner and made it again just two days later. Plus, kale! That's always a plus, right?

Serves 6 to 8

INGREDIENTS:

GRUYERE CRISPS
7 ounces cave-aged Gruyere cheese
Or Parmigiano-Reggiano

QUICK-PICKLED APPLE
2 tspn finely minced shallot
2 tspn cider vinegar
1/8 tspn salt
2 tspn extra virgin olive oil
2 tspn lemon juice
1 tart, crisp apple

VINAIGRETTE
2 tbsp finely minced shallot
3 tbsp cider vinegar
¾ tspn salt
¼ tspn freshly ground pepper
½ tspn sugar
3 tbsp crème fraiche or sour cream
2 tspn Dijon mustard
1 tbspn lemon juice
1/3 cup extra virgin olive oil

SALAD
1 to 1 ½ bunches Lacinato or Red Russian Kale, washed and dried
¼ tspn flaky finishing salt
¼ tspn freshly ground pepper

DIRECTIONS:

1. Make the gruyere crisps. Preheat oven to 325F Line a baking sheet with a silicone mat. Using a microplane grater, grate the cheese onto the mat as evenly as possible. Bake until cheese is melted and is a light golden straw color, 20 to 25 minutes. The sense won’t be crispy until it has fully cooled. Once the cheese has cooled completely, use your hands to break it into 3 to 4 inch pieces. The crisps can be made up to 5 hours ahead, set aside and uncovered.

2. Make the quick-pickled apple. Place the shallot into a mixing bowl, cover with vinegar and add the salt and set aside for 5 minutes. Quarter the apple and slice into 1/8 inch thick pieces. Toss to coat the apples with the dressing and let sit for about 30 minutes.

3. Make the vinaigrette. Mince the shallot and cover with vinegar while you get the other ingredients ready. Add everything into the same bowl and mix, lastly add the olive oil and whisk to emulsify.

4. Make the salad. Wash and dry the kale. Tear or cut into 1 to 2 inch pieces. Add the kale to a large bowl, toss with about two-thirds of the vinaigrette, add the apples and the cheese crisps and some fresh ground pepper. Salt to taste.

All-Time Favorite Shabbat Dinner

Growing up, this was always my brother's and my favorite meal. Lucky for us, my mom would prepare this for us almost every Shabbat dinner: corn crisped chicken, mashed potatoes, and broccoli. This meal brings back every good memory and tonight I am preparing my first Shabbat dinner, in my home, as a married woman, for my in-laws. I couldn't be more excited or happy to do this!

Serves 4

Ingredients:

• 3 lbs chicken, cut up,  rinsed and dried
• 1/2 cup evaporated milk
• 1 cup Kellogg’s Corn Flake Crumble
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp margarine, melted
• Aluminum Foil

Instructions:

1. Wash chicken pieces and dry thoroughly.

2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper, until well-coated. Place skin-side up in shallow baking pan lined with aluminum foil; do not crowd.

3. Drizzle with margarine.

4. Bake in moderate oven (350 F) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.

Fettuccine with Shiitakes & Asparagus

Serves 4

Ingredients:

• 3 tablespoons olive oil, divided
• 1 bunch asparagus, trimmed, cut into 2” pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 oz. shiitake mushrooms, stems removed, caps sliced
• 1 small shallot, finely chopped
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 12 oz. dried or 1 lb. fresh fettuccine
• 3 oz. Parmesan, grated (about ¾ cup), plus more for serving
• 4 large egg yolks*
  • *Optional: Stir the yolk into your portion while the pasta is still steaming hot.

Instructions:

1. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.

2. Heat butter and remaining 1 Tbsp. oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

4. Add pasta, ½ cup pasta cooking liquid, and 3 oz. Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.

5. Divide pasta among plates and top each with yolks and more Parmesan.

Couscous Tabbouleh with Tomatoes & Cucumbers

I tried this once and that's all it took for me to fall in love with this recipe! I hope you enjoy this as much as I did / do. I have added a bit more couscous than the original calls for as that's how it was prepared when I tried it. Plus, the more the merrier, right?

SERVES 4

Ingredients:

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup Israeli couscous
• 1 cup chicken or vegetable broth
• Juice of 1 lemon
• salt & pepper
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup mint, chopped
• 1/4 cup chives, snipped
• 1 pint grape tomatoes, quartered
• 1 seedless cucumber, peeled and chopped

Instructions:

1. In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden. Add the Israeli couscous and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.

2. In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate until it reaches room temperature.

3. Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.

French Onion Soup

This may have been one of the most exciting moment of my newly inspired cooking career. It took time, yes, but boy was it worth it! French Onion Soup is one of my all-time favorites, so knowing I can cook it in my home, was a wonderful day indeed! I hope you enjoy this rendition of FOS as much as I do.

SERVES 6 - 8

Ingredients:

• 1.5 lbs, or about 5 cups of thinly sliced yellow onions
• 3 tbsp butter
• 1 tbsp oil
• A heavy-bottomed, 4-quart covered saucepan
• 1 tsp salt
• 1/2 tsp sugar
• 3 tbsp flour
• 2 quarts boiling brown stock (beef)
• 1/2 cup dry white wine
• Salt and pepper to taste
• 3 tbsp cognac
• 12 to 16 slices of French bread cut 3/4 to 1 inch thick
• 1 to 2 cups grated Swiss or Parmesan cheese

Directions:

1. Cook the onions slowly with the butter and oil in the covered sauce pan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

5. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour. You can drizzle olive oil over the bread. 

6. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, sprinkle with a little (or a lot) of cheese and broil the soup for 5 to 10 minutes, until the cheese has melted.

Serve and enjoy!

Chicken Picatta

This is one of the first meals I made after getting married. It happens to be one of my all-time favorite dishes, so when it popped up in my newsfeed as one of the easiest chicken picatta recipes, I was sold! And of course, I paired it with some yummy, buttery pasta!

SERVES 2

Ingredients:

• 1 large boneless skinless chicken breast
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 1/2 cup chicken broth
• Juice of 1 lemon
• 2 Tbsp. capers

As I mentioned above, I paired my chicken piccata with some pasta. The ingredients for pasta are not listed above.

Directions:

1. Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess.

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times.

4. Serve immediately, with the remaining sauce poured over the chicken.