1 package lasagna noodles, cooked and drained
8 tablespoons butter or margarine
½ onion, chopped
1 carrot, peeled and chopped
½ cup flour
5 cups milk
1 teaspoon nutmeg
Salt and pepper
4 tablespoons butter or margarine
4 tablespoons olive oil
4 (8 ounce) packages sliced mushrooms
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (29 ounce) can diced tomatoes, drained
3 cups grated mozzarella cheese
Make béchamel sauce:
Heat the 8 tablespoons butter or margarine in a saucepan over medium heat. Add onion and carrots and cook for 5 minutes. Whisk in flour and cook for 2 minutes. Whisk in milk. Bring to a boil; reduce and heat and simmer, continually whisking, 25 minutes. Sauce should thicken. Stir in nutmeg, salt and pepper.
In the meantime, heat 4 tablespoons butter or margarine and olive oil in a large skillet over medium heat. Add mushrooms and garlic and sauté for about 10 minutes. Stir in tomato paste and diced tomatoes and cook for 10 minutes, stirring occasionally. Set aside.
Preheat oven to 375 degrees. In a 9 x 13-inch baking dish spread a layer of tomato-mushroom sauce. Cover with a layer of noodles. Spread 1 cup of béchamel sauce over top. Sprinkle with 1 cup of cheese and 2 cups of tomato-mushroom sauce. Add another layer of noodles and repeat. Top with remaining noodles and remaining 1 cup cheese. Bake for about 45 minutes to 1 hour until cheese is lightly browned.
2 teaspoons minced garlic
4 (6 ounce) bags baby spinach
¼ cup sun-dried tomatoes, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
2 teaspoons balsamic vinegar
¼ to ½ cup crumbled feta cheese
In a large skillet over a low heat, sauté garlic and spinach in oil until softened. Don’t rush it; keep the heat low and let the extra moisture evaporate. Sprinkle with salt and red pepper flakes and stir gently. When spinach is fully soft and most of the liquid has evaporated, remove from heat and toss with balsamic vinegar and feta. Serve immediately.
1-1/2 cups flour
¾ cup brown sugar
1 teaspoon baking soda
½ cup non-dairy creamer or soy milk, mixed with ½ teaspoon vinegar
1/3 cup margarine, melted
1 teaspoon vanilla
1 cup chopped fresh rhubarb
¼ cup sugar
½ teaspoon cinnamon
2 teaspoons cold margarine, cut into small pieces
Preheat oven to 375 degrees. Combine flour, brown sugar and baking soda in a bowl. Whisk together non-dairy creamer-vinegar mixture, vanilla and egg. Add to flour mixture and stir just until blended. Do not over mix. Stir in rhubarb. Spoon batter into greased muffin cups.
Mix together sugar and cinnamon. Cut in margarine with a fork or your fingers until coarse crumbs form. Sprinkle crumb mixture over batter. Bake for about 25 minutes. Cool on wire racks. Makes 12.
1 pound fettuccini
Salt and pepper
8 tablespoons butter, cut into pats, divided
8 ounces loosely packed, finely grated Parmesan cheese (about 2 1/2-3 cups. I like to grate the fresh Parmesan)
2 packages of mushrooms, sliced (16 ounces total or more to taste)
½ cup marsala wine
2 tablespoons olive oil
Heat a large sauté pan over medium heat. Add olive oil and 2 Tablespoons of butter. Add mushrooms and cook for 3 -4 minutes. Add the marsala wine and continue to cook until most of the liquid has boiled off, about 5 minutes more. Add salt and pepper to taste.
Bring a large pot of water to a boil.
Preheat the oven to 200ºF. Place a large shallow serving bowl in the oven to warm.
When the water boils, season with salt, add the pasta and cook to al dente.
When the pasta is just about done, remove the warm bowl or platter from the oven. Scatter the butter pats into the warm serving dish. Add the mushrooms to the dish. Reserve a generous ladleful of starchy cooking water, then drain the pasta and place it over the butter; pour the starchy water over the top. Scatter half of the cheese over the pasta and toss for 1 minute. Add more cheese and continue to toss another 2 minutes, until the pasta is evenly coated and the cheese has melted into the sauce. Serve immediately.
½ cup ketchup
1 ½ tablespoons hickory barbeque sauce
1 tablespoon sugar
1 ½ pounds lean ground beef
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper
2 cloves garlic, minced
¾ cup Italian bread crumbs
1 egg beaten
1. Preheat the oven to 400° F.
2. In a large bowl, stir together the ketchup, barbeque sauce and sugar; set aside ¼ cup of the mixture.
3. With your hands, mix in the remaining ingredients.
4. Form the mixture into a loaf and place in a greased 9 by 5-inch loaf pan.
5. Bake, covered for 30 minutes.
6. Uncover and drain the fat from the pan, then slice the meatloaf while still in the pan.
7. Drizzle the reserved tomato mixture evenly over the meatloaf.
8. Bake, uncovered, for an additional 30 minutes, or until cooked through.
5 tilapia fillets (or other white fish fillet)
1/4 teaspoon cayenne pepper
Salt and black pepper
Fresh vegetable medley (choose your favorites)
2 cup diced tomatoes
1 cup diced red onion
1/2 cup diced jalapeno
4 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
2 teaspoons salad oil
2 teaspoons white vinegar
1 teaspoon granulated garlic
2 cups chopped mango
1. Brush both sides of the tilapia with oil
2. Shake the seasoning (cayenne, salt, pepper) over both sides of the tilapia.
3. Cook the tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145° F, turning once during cooking, about 4-8 minutes total cooking time.
4. Cook the rice according to package directions, and steam the vegetable medley; season with lemon pepper.
5. To make the mango salsa, mix all the ingredients but the mango together in a bowl. Just before serving, add the mango and mix lightly.
6. To serve, top the fish with salsa.
2 (1-1/2 pounds each) skirt steaks
1 cup lime juice
1/2 cup tequila
4 teaspoons minced garlic
4 serrano chilies, sliced
½ cup cilantro, chopped
Combine the lime juice, tequila, garlic, chilies and cilantro in a plastic container or freezer-strength Ziploc bag. Add steak and make sure it is completely immersed in the marinade. Seal tightly and leave in refrigerator overnight.
Remove from marinade and grill, 3-5 minutes per side. Slice thinly and serve with tortillas, salsa and guacamole.
2 (6 ounce) packages baby spinach
2 avocadoes, thinly sliced
½ cup dried cherries
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.
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.
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.
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
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.
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.
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.
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
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.
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.
From Karen Sarto
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.
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!
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.
2 pounds ground dark turkey
½ cup matza meal/bread crumbs
½ cup water
1 onion, diced
¼ teaspoon pepper
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.
(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.
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.
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
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.
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
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)
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.