Spinach Salad with Avocado and Dried Cherries

2 (6 ounce) packages baby spinach
2 avocadoes, thinly sliced
½ cup dried cherries

Dressing:
¼ cup water
¼ cup lime juice
1/3 cup sugar
¼ cup canola oil
1 tablespoon poppy seeds

Using a hand blender (available in our SHOP), blend together the water, lime juice and sugar. Gradually add oil until emulsified (thickened). Stir in poppy seeds. Toss with salad ingredients.

Baked Mozzarella Sticks

mozarella-stick
A slightly healthier version than the fried ones served at the pizzeria.

1 (10 ounce) package string cheese
½ cup flour
¼ cup cornstarch
2 egg whites
2 tablespoons water
1-1/2 cups bread crumbs
1 teaspoon oregano
2 tablespoons butter or margarine, melted
Marinara sauce of your choice

Cut each piece of cheese in half. Combine flour and cornstarch and place on plate. Beat egg whites with water in a shallow bowl. Combine bread crumbs with oregano and place on another plate. First dredge cheese in flour mixture, then dip in egg white mixture and finally coat with bread crumbs. Place on baking sheet and freeze for 1 hour.
Preheat oven to 400 degrees. Drizzle cheese sticks with melted margarine. Bake for about 7 minutes. Serve warm with sauce.

Easy Blueberry Pie

blueberry_pie
Easy
It’s almost berry season; if you’re lucky it is already!

2 frozen prepared pie shells, thawed
4 cups fresh blueberries
¾ cup sugar
¼ cup quick-cooking tapioca
½ teaspoon almond extract

Preheat oven to 425 degrees. Combine blueberries, sugar, tapioca and almond extract in a large bowl and mix well. Spoon into crust. Roll out second crust and gently place over blueberry filling. Press edges together to seal. Cut 3 to 5 slits in the top crust. Sprinkle with sugar. Bake for 20 minutes. Reduce heat to 375 degrees. Bake for 35 minutes longer. Cool. Extra delicious served with whipped cream or vanilla ice cream.

Crustless Spinach and Mushroom Quiche

Ingredients
Extra-virgin olive oil, for greasing and drizzling
2 ounces goat cheese, cut into little pieces
1 10-ounce package frozen spinach, thawed and squeezed dry
1 ½ cups mushrooms, sliced
2 large eggs plus 2 egg whites
1 15-ounce container part-skim ricotta cheese
2 tablespoons all-purpose flour
1/2 teaspoon freshly grated nutmeg
6 to 8 scallions, chopped
1 tablespoon grated parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon paprika

Directions
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
Mix the goat cheese, spinach, mushrooms, eggs, egg whites, ricotta, flour, nutmeg, and scallions in a bowl.

Pour the mixture into the prepared dish and sprinkle with the parmesan and mozzarella cheese and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.

Easy Weekday London Broil

Easy london broil
3 lbs. London broil
¼ cup soy sauce
¼ cup ketchup
1/3 cup white vinegar
3 tablespoons honey
2 tablespoons minced onion
4 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon pepper

Combine all ingredients except the meat. Pour over the meat and marinate for 2 – 12 hours. Preheat oven to 350 degrees or to broil, either bake the London broil covered for one hour to 1 ½ hours or broil for 5 minutes, turn it over and broil for 5 additional minutes until the meat is cooked through.

Alternatively, the meat could be grilled indoors on a grill pan for approximately 7 minutes each side or on an outdoor grill until cooked through.

Hearty Lentil Stew

By my friend and Shabbos Guest Heather Malek

1 cup lentils, picked through and rinsed
1 can (14.5 oz) low sodium chicken broth (1 3/4 cup)
1 tablespoon vegetable oil
1 tablespoon cumin seeds
2 shallots, thinly sliced
1/3 cup sweetened shredded coconut
1 large Yukon gold potato (10 oz) peeled and cut into 1/4 in cubes
6 oz baby spinach

1) In 2 quart saucepan, combine lentils, broth and 1 cup water. Cook on high until boiling. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2) Meanwhile, in deep 12-in skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut. Cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring. Serve over rice.

Chicken Stir-Fry

chicken stir fry
Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Tuna Noodle Casserole

Casserole-tuna-noodle
An update on that fifties’ hit.

2 (10 ounce) packages wide egg noodles, cooked and drained
2-1/2 cups milk
½ cup cream cheese
2 tablespoons Dijon mustard
½ teaspoon pepper
1 cup frozen petite pois, thawed
1 large (12 ounce) can albacore tuna, drained and flaked
½ cup panko or regular bread crumbs
2 tablespoons margarine, melted

Preheat oven to 350 degrees. Mix together milk, cream cheese, mustard, pepper, petite pois and tuna until well combined. Stir into egg noodles. Pour mixture into greased 9 x 13-inch baking pan. Mix panko with melted margarine and sprinkle over top. Bake for 45 minutes.

Spinach Salad with Balsamic Vinaigrette

spinach-salad-ck-1853939-l
From Karen Sarto

Spinach Salad

2 (6 ounce) bunches fresh baby spinach
½ pound mushrooms, sliced
¼ cup sun-dried tomatoes
¼ cup black olive rings
1 (14 ounce) can cut hearts of palm
2 Israeli cucumbers, sliced
¼ cup toasted slivered almonds

Mix all ingredients together and toss with balsamic vinaigrette.

Beat the vinegar in a bowl with the sugar, garlic, oregano, basil, red pepper, salt and pepper until sugar and salt dissolves. Then beat the oil in slowly, whisking constantly. (or place all the ingredients in a cruet and shake well to combine.) Taste and adjust the seasonings. Use immediately or cover and refrigerate, whisking or shaking again before use.

Sweet and Sour Turkey Meatballs

sweet and sour meatballs
This was passed on to me by my daughter who got it from Shifra Revah who we think got it from her sister-in-law…whoever you are, thank you!

Sauce:
1 bag coleslaw mix
1 chopped onion
1 cup sugar
½ cup lemon juice
½ cup water
1 (14 ounce) can tomato sauce

Mix everything together except the tomato sauce in a large pot and cook it down until the cabbage looks super wilted and cooked. Then form the meatballs and put them on top, its fine if you have to layer them, I always do and they still cook fine. Then pour a tomato sauce on top and simmer for an hour.

Meatballs:
2 pounds ground dark turkey
½ cup matza meal/bread crumbs
½ cup water
1 onion, diced
2 eggs
¼ teaspoon pepper

Baked or Poached Salmon with Clementine Salsa

salmon-clementine
10 pieces salmon, skin removed, cut in 10 appetizer size pieces
3 cups water
½ cup white wine
2 tablespoons lemon juice
Salt to taste

In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil. Gently add salmon and reduce heat to a simmer. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook. (Alternatively, preheat the oven to 350 degrees. Sprinkle salmon with salt, a little white wine and lemon juice. Bake for approximately 10 to 12 minutes).

Serve with Clementine salsa.

Clementine Salsa
(Other fruit can be substituted mango, cantaloupe, or papaya)

6 Clementines, peeled and diced (about 1 ½ cups)
1 cup cherry tomatoes, quartered
½ cup red onion, finely diced
1 jalapeno (seeds and membranes removed), diced (optional)
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste

Mix all ingredients together. Can be made one day ahead. Serve over poached salmon.

Lamb Shoulder Roast with Roasted Garlic Sauce

Serves 8 Time 2¼ hours

Slather the meat with an aromatic herb and garlic oil, then roast with lots more garlic to season the velvety pan gravy.

Ingredients
5 garlic cloves, peeled, plus 1 head
Finely shredded zest of 2 lemons
½ cup fresh marjoram leaves, plus sprigs
1 tsp kosher salt and ground black pepper
3 tbsp olive oil
1 boned roast of lamb (about 4 lbs)
About 2½ cups reduced-sodium chicken broth
4 tsp cornstarch

Preparation
1. Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil.
2. Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with marjoram mixture. Using kitchen twine, tie lamb crosswise at about 1 1/2-in. intervals and lengthwise once or twice to form a neat roast. Set in pan fat side up.
3. Roast lamb until browned, 20 to 25 minutes. Meanwhile, cut garlic head in half crosswise, set cut sides down on an oiled piece of foil, and seal foil into a package.
4. Reduce heat to 300°; set garlic next to meat in pan and bake until very soft when squeezed, 50 to 60 minutes; stir 1/2 to 1 cup broth into drippings if needed to prevent scorching. Let garlic cool. Cook meat until an instant-read thermometer inserted in thickest part reaches 130° for medium-rare.
5. Transfer lamb to a cutting board (save pan drippings for sauce); tent with foil.
6. Squeeze garlic from peels into a blender. Stir cornstarch with 1 1/2 cups broth until smooth; whisk into drippings, then purée in blender. Heat sauce in a saucepan, stirring, until boiling. Mince remaining marjoram and stir into sauce. Pour into a gravy boat.
7. Snip twine from lamb, then cut thickly crosswise. Spoon some sauce on top and garnish with marjoram sprigs. Serve remaining sauce on the side.

*Order ahead of time from your butcher.

Per Serving 682 cal, 53% (432 cal) from fat, 54g protein, 48g fat (19g sat), 5.8g carbo (0.7g fiber), 412mg sodium, 206mg chol.

Lasagna Rolls

lasagnarolls
Sauce:
2 tablespoons unsalted margarine
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Cabot Reduced-Fat Butternut Squash Soup

butternut-squash-soup-curried-squash-seeds
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup cheese, grated
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2. Remove from heat and let stand until slightly cooled; puree in batches in blender.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.

Nutrition Analysis: Calories 168, Total Fat 10g, Saturated Fat 5g, Sodium 1073mg, Carbohydrates 14g, Dietary Fiber <1g, Protein 7g, Calcium 100mg

Pasta with Peppers

2 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
1-1/2 bags (24ounces) pasta of your choice

Heat oil in a medium saucepan. Add onion, garlic and peppers and sauté until soft – 5 to 10 minutes. Stir in tomatoes, tomato paste and spices and simmer for an additional 10 minutes. Cook pasta according to package directions. Top with sauce. Serve with grated Parmesan cheese, if desired.

Wine suggestion: Goose Bay Sauvignon Blanc

Veal Meatloaf

1 tablespoon oil
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
½ pound mushrooms, sliced
2 pounds ground veal
2 cups bread crumbs, panko or regular
½ cup non-dairy creamer
2 eggs
2 tablespoons Dijon mustard
2 tablespoons ketchup
¼ teaspoon pepper

Preheat oven to 400 degrees. Heat oil in a medium-sized skillet and sauté onions, peppers and mushrooms until soft. Drain off oil and other liquid. Mix with remaining ingredients and shape into a large loaf. Place in a greased 9 x 13-inch baking or roasting pan. Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes to one hour, until center is no longer pink.
Serve with mashed potatoes.

Wine suggestion: Altoona Hills Cab-Merlot

Orange Chicken Stir-Fry

orange_chicken_1

1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)
¾ cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Pinch of dried crushed red pepper
1½ pounds chicken cutlets cut crosswise into ²/7-inch-wide strips
1 (8 ounces) package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm, set aside. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl, until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Wine suggestion:
Spicy: Binyamina Yoge Cabernet/Shiraz/Baron Herzog Contour
Sweet: Baron Herzog Contour
available at OnlineKosherWine.com

Salmon with Champagne Beurre Blanc

salmon-champagne-sauce

4 (5 ounce) pieces salmon fillet
1/3 cup minced shallot
¾ cup champagne
1 cup margarine
2 tablespoon lemon juice
Salt to taste

Preheat oven to 350 degrees. Sprinkle salmon with a little salt and 1 tablespoon of lemon juice. Bake for 15 minutes.

Heat shallots and champagne over medium heat until reduced to about 2 tablespoons. Whisk in small cubes of chilled margarine, several pieces at a time, whisking until margarine is completely incorporated before adding next batch. Do not let sauce simmer. Pour sauce through a fine sieve to remove solids (optional). Stir in 1 tablespoon lemon juice and add salt to taste.

Wine suggestion:
I just love the idea of using the Castel “C”
if that it is too expensive then I would suggest using the Goose Bay Pinot Gris or even less expensive the Teal Lake Chardonnay,
available at OnlineKosherWine.com.

Cornbread Muffins

corn-muffins

1 egg
1 tablespoon unsalted butter, melted
½ cup buttermilk (or yogurt)
¼ cup milk (not skim)
2 tablespoons sugar
½ white flour
½ cup cornmeal
½ teaspoon baking soda
1 teaspoon baking powder

In a small bowl, combine the first 5 ingredients. In larger bowl, combine the last 4. Gently fold the wet mixture into the dry ones. Divide batter equally into greased muffin cups or use paper liners. Bake the muffins at 400°F for 15 minutes.

Eggplant and Ricotta Pasta

1 (14 ounce) box of pasta, cooked according to the package instructions
2 tablespoons olive oil plus about 1 more Tablespoon
1 onion, finely chopped
Pinch of red pepper flakes
1 medium eggplant, peeled, and cut into 1-inch chunks, salt the eggplant and “sweat” it by letting it sit for 30 minutes, then rinse
Pinch of oregano
Salt and pepper to taste
1 28-ounce can plum tomatoes with juice
1 tablespoon honey
1 tablespoon lemon juice
1 cup ricotta cheese

In a deep pan, warm olive oil over medium heat. Add the onion and the red pepper flakes and cook for 5 minutes. Add the eggplant and a pinch or oregano, salt, pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes. Stir in the canned tomatoes with juices and the honey and lemon juice. Bring to a boil, then lower heat and simmer with lid ajar fro about 35 minutes. Add the cooked pasta. Serve with a scoop of ricotta cheese on top.