Nosh: The Cookbook by Morrison Living

THE COOKBOOK RECIPES & STORIES from our KOSHER and JEWISH LIFESTYLE COMMUNITIES

THE COOKBOOK

Contents

Foreword

Culinary Influence

Nosh

AJAS

Tu B'shevat

Purim

Passover

Yom Ha'atzmaut

Shavout

Rosh Hashanah

Yom Kippur

Sukkot & Shemini Atzeret

111

Simchat Torah

119

Hanukkah

127

Foreword

Nosh: The Cookbook

Jewish cuisine boasts a rich and diverse history reflecting the cultural and migratory experiences of Jewish communities. Deeply rooted in ancient traditions and religious dietary laws, Jewish cuisine has evolved over centuries, incorporating flavors and culinary techniques from different regions around the world. From the Ashkenazi Jews of Central and Eastern Europe, well-known for dishes like matzo ball soup and gefilte fish, to the Sephardic Jews of the Mediterranean, cooking with an emphasis on aromatic spices and unique sweets, Jewish culinary traditions have been shaped by geography, climate and the availability of local ingredients. Evolving into a vibrant culinary fusion, Jewish cuisine is celebrated in households and restaurants worldwide.

Jewish cuisine continues to be influenced by traditions and ingredients from geographic areas around the globe. The trade routes of the Mediterranean have spanned thousands of years, spreading an infinite number of ingredients beyond borders and influencing culinary culture. Recognizing the profound significance of the Jewish heritage and aiming to preserve Jewish seniors' sense of identity and belonging through food, our culinary experts take great pride in crafting menus for our partner communities that honor this history. We celebrate the unique flavors and traditions that resonate with residents, building the foundation for a sense of community and connection. Through our commitment to inclusivity and personalization, we strive to foster an authentic hospitality experience, while indulging in the tastes of home and cherished memories. Foreword

Culinary Influence

Nosh: The Cookbook

In a Jewish home, the mitzvah of hospitality is rooted in the joy or simcha of our culinary rituals. Raised in an Orthodox Jewish household with a twist, my culinary journey began in my childhood. My mother was a homemaker from Louisiana. She masterfully combined traditional eastern European kosher cooking with American southern style cuisine to create a unique sanctuary or mikdash ma’at in our kitchen. Over time, she began to incorporate more international cultural influences into her Euro Southern recipes. The amazing meals that she made on holidays, and even for nightly dinners, evolved to embrace Sephardic and Mizrahi Jewish traditions, reflecting the flavors respective of these Spanish and North African influences. This had both a positive and significant impact on how my career in the culinary arts would take shape and still inspires my cooking today. During my college years, I needed a part-time job and turned to restaurants to make some extra money. The experience was formative and immediately galvanized me to pursue a career in the culinary arts, where I have proudly worked for more than 20 years. This cookbook is more than just a gathering of recipes. It reflects the passion, dedication, and commitment of our culinary professionals across the country who work diligently to honor these gastronomic traditions. The meals we create in the communities that we serve become the true mitzvah, connecting our guests through tradition while fostering a foundational sense of community every day. I hope you enjoy creating these recipes with your family and friends, discovering new experiences, and revisiting beloved traditions throughout the year. Be Te’avon, Chef Eric Goldberg Culinary Director CCL Hospitality Group

Culinary Inf luence

Nosh: The Cookbook

The journey in creating our NOSH Dining program, a Jewish heritage culinary and dining experience, provided us with an incredible opportunity to take a deep dive into the honored traditions and values that define Jewish practice. This cookbook offers an exploration into the intricacies and cultural values established in the Torah. Our goal is to preserve and represent traditions, while seamlessly integrating holiday celebrations and commemorations to create memorable hospitality experiences. The vastness of the Jewish diaspora over thousands of years greatly influenced how we developed our NOSH program and culinary guides for our culinarians across the country. Ensuring representation of geographic cultural preferences required a diverse recipe database steeped in traditions, old and new. We are very proud to now share this journey with you in NOSH: The Cookbook.

NOSH

Nosh: The Cookbook

CCL Hospitality Group (CCL) has been a proud sponsor of The Association of Jewish Aging Services (AJAS) for more than a decade. In this cookbook, you will find the AJAS logo alongside some of the recipes indicating that it is an AJAS featured recipe. A 501(c)3 non-profit organization, AJAS was founded in 1960 as the North American Association of Jewish Homes and Housing for the Aging (NAJHHA). It was created and continues to function as an organization supporting resources for senior living communities and residential facilities for Jewish seniors in North America. It is a unique forum that promotes and supports elder services in the context of Jewish values through education, professional development, and advocacy and community relationships. CCL, through its operating companies Unidine, Morrison Living, Coreworks, and The Hub, has been at the forefront of providing culinary and support services for senior living and healthcare for more than a century. Our companies have established themselves as leaders in the industry, and we strongly believe in supporting and collaborating with organizations like AJAS that align with our mission, vision, and values. We are excited about the future of our partnership with AJAS and look forward to many more years of collaboration, eager to mutually contribute to their impactful initiatives and shared goals. Together, we look forward to continuing to serve the needs of and making a positive difference in our senior living and healthcare communities.

AJAS

Nosh: The Cookbook

Tu B'Shevat

Wheatberry & Pomegranate Salad

SERVES 8 2 2 1 1 1/2 1/2 1/4 1/4

cups wheatberries cups pomegranate arils cup cucumber, diced cup red bell pepper, diced cup red onion, finely chopped cup fresh parsley, finely chopped cup olive oil cup lemon juice

Wheatberry & Pomegranate Salad is a culinary adventure where earthy wheatberries meet the jewel-like burst of pomegranate arils. Crisp veggies and a tangy vinaigrette create a melody of flavors and textures that’s as delightful to the eye as it is to the palate. Rinse wheatberries and place them in a large pot with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until tender. Drain and let cool. In a large bowl, combine cooked wheatberries, pomegranate arils, diced cucumber, diced red bell pepper, chopped red onion, and chopped fresh parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and toss to combine.

Kosher salt Freshly ground black pepper

Chill for at least 30 minutes before serving. Garnish with fresh mint.

Fresh mint leaves for garnish

Nosh: The Cookbook

Quinoa Salad with Figs & Mint Bright and sweet flavors blend in our Quinoa Salad with figs and mint. The quinoa pairs perfectly with the sweetness of dried figs, while fresh mint and tangy feta create a satisfying and refreshing medley. SERVES 8 2 cups quinoa 4 cups water 1 cup dried figs, chopped 1 cup fresh mint leaves, chopped 1/2 cup slivered almonds 1/2 cup crumbled feta cheese 1/4 cup olive oil 1/4 cup lemon juice Kosher salt Freshly ground black pepper

Rinse quinoa and place in a saucepan with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is tender and the water is absorbed. Fluff the quinoa with a fork, and let it cool to room temperature. In a large bowl, combine cooked quinoa, chopped dried figs, chopped fresh mint leaves, slivered almonds, and crumbled feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and toss to combine. Chill for at least 30 minutes before serving.

Nosh: The Cookbook

Tomato Spinach Soup

SERVES 8 2 tablespoon olive oil 2 cups onion, chopped 2 cups carrots, diced 2 cups celery, diced 4 cloves garlic, minced 2 cans (28 ounces each) crushed tomatoes 8 cups vegetable broth 2 teaspoon dried basil 2 teaspoon dried oregano 8 cups fresh spinach, chopped

Experience a warm, comforting hug in a bowl with our Tomato Spinach Soup. The rich, velvety tomato base melds seamlessly with tender spinach, while aromatic herbs and spices dance in perfect harmony to create a taste of home on a chilly day. Heat the olive oil in a large pot over medium heat. Add chopped onions, carrots, celery, and garlic. Sauté until they become tender, about 5-7 minutes. Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes. Just before serving, add the fresh chopped spinach to the soup and stir until wilted.

Kosher salt Freshly ground black pepper

Tu B'Shevat

Wild Rice Pilaf

SERVES 8 2 cups wild rice 4 cups vegetable broth 1/2 cup onion, diced 1/2 cup celery, diced 1/2 cup carrots, diced 1/4 cup butter 1/2 cup sliced almonds 1/2 cup dried cranberries 1/4 cup fresh parsley, finely chopped Kosher salt Freshly ground black pepper

Wild Rice Pilaf is a rustic masterpiece, where wild rice, sautéed vegetables, and a touch of butter come together to deliver a hearty, nutty symphony of tastes with the crunchy twist of slivered almonds and dried cranberries to elevate the dish. Rinse the wild rice under cold water and drain. In a large saucepan, melt the butter over medium heat. Add diced onions, celery, and carrots. Sauté for about 5 minutes until the vegetables are tender. Stir in wild rice and sauté for another 2 minutes. Pour in vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from heat and stir in sliced almonds, dried cranberries, and chopped fresh parsley. Cover and let the pilaf rest for 10 minutes before serving.

Nosh: The Cookbook

Roasted Root Vegetables

SERVES 8 8 cups mixed root vegetables (e.g., carrots, parsnips, sweet potatoes, celery root, Jerusalem artichokes, potatoes, and beets), diced 1/4 cup olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary Kosher salt Freshly ground black pepper

Tu B'Shevat

Root for a rainbow of flavors and colors with our Roasted Root Vegetables. Caramelized to perfection, these earthy delights, seasoned with fragrant herbs, offer a crispy, hearty adventure for your taste buds that's as vibrant as it is comforting. For this recipe you're welcome to choose whatever root vegetables are in season in your area. They all have approximately the same cooking time and pair wonderfully together in a medley. Preheat the oven to 425°F. In a large mixing bowl, toss the diced root vegetables with olive oil, dried thyme, dried rosemary, salt, and black pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and caramelized, stirring occasionally.

Cheese Kugel Kugels are often featured in festive meals, particularly on the Jewish Sabbath. This savory delight is a luscious baked noodle casserole boasting creamy textures and a golden, irresistible crust. SERVES 8 2 tablespoon porcini mushrooms 1 1/3 cups egg noodles 2 1/2 ounces fresh spinach 5 grams portobello mushrooms 5 1/2 ounces cottage cheese 2 1/2 ounces shallots 2 tablespoon onions 3/4 lemon zest 2 large eggs 3 tablespoon butter 5 1/2 ounces sour cream 1 cup grated parmesan cheese Kosher salt Freshly ground black pepper

Boil egg noodles for about 10 minutes or until tender. Soak mushrooms for 20 minutes. Pour the mushroom soaking liquid into a bowl or cup using a paper towel as a filter. Measure 1⁄4 cup of mushroom water and put aside. Remove gills from mushrooms. Salt the spinach and steam in microwave for 4-5 minutes. Cool, pat dry, chop well. It will yield just a small amount, which is all you'll need. In a large mixing bowl, mix eggs, melted butter, sour cream, cottage cheese, cream cheese, liquid from mushroom soak, salt and pepper. Use a stiff whisk to be sure the cream cheese is broken up and integrated. Add to bowl: Spinach, parsley, shallots, both kinds of mushrooms and lemon zest. Mix. Pour mixture into prepared pan, distributing evenly. Drizzle remaining melted butter over the top of kugel and dust with shredded parmesan. Preheat oven to 350°. Bake for 50 minutes.

Nosh: The Cookbook

Purim

Nosh: The Cookbook

Chicken Matzo Ball Soup

SERVES 8 2 quarts (8 cups) chicken broth 2 cups chicken, cooked and shredded 2 carrots, chopped 2 celery stalks, chopped 2 cups matzo meal 4 large eggs 1/4 cup vegetable oil 2 teaspoon fresh parsley, chopped 1 cup onions, minced Kosher salt Freshly ground black pepper

Experience warmth and comfort in a bowl with Chicken matzo ball soup. The matzo ball itself symbolizes the unleavened bread eaten during Passover and the soup has become an enduring and beloved dish, cherished for its cultural significance, comforting qualities, and ties to Jewish traditions.

In a large pot, bring the chicken broth, and onions, to a simmer. In a separate bowl, mix matzo meal, eggs, vegetable oil, salt, and pepper. Let it rest for 30 minutes. Form the mixture into golf ball-sized matzo balls. Drop the matzo balls into the simmering broth, cover, and cook for 3040 minutes until they float to the surface. Add the shredded chicken, carrots, and celery to the soup. Simmer for an additional 10-15 minutes. Garnish with fresh parsley.

Nosh: The Cookbook

Hot Giardiniera This aromatic concoction adds a zesty kick with its tangy and crisp medley of flavors. Hot Giardiniera is the perfect addition to your sandwiches, salads, and more after marinating. SERVES 8 1/4 red peppers 1 green peppers 31/2 ounces -cauliflower, 2 ounces jalapenos 2 ounces carrots 2 ounces celery 2 ounces onion 3/4 teaspoon dry oregano 1/4 teaspoon fresh garlic, chopped 3 tablespoon vinegar 1/4 teaspoon red pepper flakes 4 tablespoon olive oil 3 teaspoon green olives, chopped

Place into a bowl the chopped green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Kosher salt Freshly ground black pepper

Purim

Nosh: The Cookbook

Broccoli and Cheese Quiche Creamy, cheesy goodness, flaky pastry and broccoli come together in this delicious quiche that’s perfect for brunch to delight your guests. SERVES 8 1 pie crust (9-inch) 2 cups broccoli florets, blanched and chopped 1 cup shredded cheddar cheese 1/2 cup diced ham 4 large eggs 1 cup milk 1/4 teaspoon nutmeg

Preheat oven to 375°F.

Kosher salt Freshly ground black pepper

Pour the egg mixture over the broccoli, cheese, and ham.

Place the pie crust in a 9-inch pie dish. Spread the chopped broccoli, shredded cheddar cheese, and diced ham over the pie crust. In a bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.

Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown. Let it cool for a few minutes before slicing and serving.

Purim

Cod Bella Vista The bright burst of flavor from fresh cherry tomatoes and mild, savory black olives creates a luscious sauce bursting with flavor in this Cod Bell Vista recipe that is a must-try for your dinner table. SERVES 8 8 cod fillets (about 6 ounces each) 2 cups cherry tomatoes, halved 1/2 cup black olives, pitted and sliced 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 2 teaspoon fresh basil, chopped 2 teaspoon fresh oregano, chopped

Preheat oven to 375°F. Place the cod fillets in a baking dish. In a bowl, mix the cherry tomatoes, olives, olive oil, garlic, basil, oregano, salt, and pepper. Pour the tomato mixture over the cod fillets. Bake in the preheated oven for 20-25 minutes or until the fish flakes easily with a fork.

Kosher salt Freshly ground black pepper

Nosh: The Cookbook

Kasha and Bow Ties The nutty and hearty flavors of Kasha entwine with perfectly cooked pasta to create a satisfying and wholesome side dish to accompany any meal. SERVES 8 2 cups kasha (buckwheat groats) 2 tablespoon butter 1 onion, finely chopped 2 cups bow tie pasta

In a large saucepan, bring 4 cups of water to a boil. Add the kasha, cover, and simmer for 12-15 minutes, until the water is absorbed.

Kosher salt Freshly ground black pepper

In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent.

Chopped fresh parsley for garnish

Combine the cooked kasha, pasta, sautéed onion, salt, and black pepper in a large bowl. Toss to mix.

In a separate pot, cook the bow tie pasta according to package instructions.

Garnish with chopped fresh parsley.

Purim

Nosh: The Cookbook

Crispy Chickpeas The incredibly versatile garbanzo bean, or chickpea, becomes an irresistibly crunchy snack when roasted with fragrant seasonings that are also great as a salad topping and more. SERVES 8 2 lbs garbanzo beans (Chickpeas) 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried coriander Kosher salt Freshly ground black pepper

Preheat oven to 400°F. Lightly spray a baking sheet with non-stick spray. Set aside. Rinse and thoroughly dry the chickpeas. In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder, coriander, and pepper. Set aside. Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (ONLY the Chickpeas) Remove the chickpeas from the oven and drizzle ½ of the olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil. Add spices to chickpeas and stir until evenly coated. Bake at 400°F for 10 more minutes, then stir. Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking). Turn off oven and open the door just enough to release the heat slowly. Let chickpeas cool in the oven to achieve maximum crispiness.

Purim

Nosh: The Cookbook

Salmon Dijonnaise Succulent salmon filets are baked to perfection and glazed with an indulgent Dijon mustard sauce for dinner with a luxurious feel thanks to this salmon dijonnaise. SERVES 8 2 pounds of salmon fillets 2 tablespoon olive oil 2 tablespoon honey 2 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon lemon juice 2 tablespoon fresh dill, chopped 1 lemon, sliced, for garnish

Preheat oven to 375°F. Place the salmon fillets on a baking sheet lined with parchment paper. In a small bowl, mix the olive oil, honey, Dijon mustard, minced garlic, lemon juice, salt, and black pepper to make the Dijon sauce. Spread the Dijon sauce evenly over the salmon fillets. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork. Garnish with fresh dill and lemon slices.

Kosher salt Freshly ground black pepper

Purim

Israeli-Style Hummus with Za’atar Pita Chips

MAKES 3 CUPS HUMMUS 1 can chickpeas (15 ounces), rinsed and drained ½ teaspoon baking soda ¼ cup fresh lemon juice, more as needed 1 garlic clove, roughly chopped ½ teaspoon kosher salt ½ cup tahini 2-4 tablespoons ice water, more as needed ½ teaspoon ground cumin 2 tablespoons extravirgin olive oil PITA CHIPS 4 pita rounds 1/4 cup extra-virgin olive oil 2 tablespoons Israeli za'atar seasoning 1 tablespoon fresh thyme leaves Kosher salt Freshly ground black pepper

The earliest references to hummus are estimated to date back to the 13th century and this beloved creamy dip is still enjoyed around the world today. Tahini and fresh lemon create this classic recipe that is perfectly served with any meal. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until their skins are falling off and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. Meanwhile in a food processor combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy. While running the food processor, drizzle in ice water. Scrape down the food processor and blend until the mixture is ultra smooth, pale and creamy. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil until smooth. Taste and adjust for additional salt and lemon. Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Sprinkle additional cumin on top if desired. Preheat oven to 400°F. Split pitas and place on a rimmed baking sheet. Brush with oil and sprinkle with Israeli Za’atar and additional thyme; season with salt and pepper. Bake until golden brown and crisp, 10–12 minutes. Let cool, then break into bite-size pieces. Serve hummus with pita chips.

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Passover

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Apple-Walnut Charoset

SERVES 8 4 cups apples, finely chopped 1 cup walnuts, finely chopped 1/4 cup honey 1 teaspoon ground cinnamon 1/4 cup red wine

Charoset means “clay” and this treasured Passover tradition blends crisp apples with crunchy walnuts and aromatic spices that traditionally symbolizes the mortar and brick used by Hebrew slaves to build the structures of Egypt. In a mixing bowl, combine the chopped apples and walnuts. Add honey, ground cinnamon, and red wine to the bowl. Stir well to mix all the ingredients. Refrigerate for at least 30 minutes before serving.

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Onion Braised Beef Brisket

SERVES 8 5 lbs beef brisket 4 cups onions, thinly sliced 4 cloves garlic, minced 2 cups beef broth 1/2 cup red wine 2 tablespoon olive oil 2 teaspoon dried thyme Kosher salt Freshly ground black pepper

Brisket has long held a significant place in Jewish cuisine. Traditionally considered a tougher cut of meat, brisket found its way into Jewish kitchens where slow-cooking methods, such as braising and smoking, were employed to tenderize and infuse flavor. This onion-braised beef brisket makes a delicious centerpiece to your table.

Preheat the oven to 325°F. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef brisket on all sides until browned. Add sliced onions and minced garlic to the pot and sauté until the onions are soft and translucent. Pour in beef broth and red wine, then season with salt, black pepper, and dried thyme. Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is tender. Let it rest for a few minutes before slicing and serving.

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Rosemary Lemon Chicken Thighs Juicy chicken thighs marinated in fresh rosemary and fresh squeezed lemon juice create a flavor-packed, unpretentious meal that exudes fancy dining with low effort with this simple dinner. SERVES 8 16 chicken thighs 1/4 cup olive oil 4 tablespoon fresh rosemary, minced 4 tablespoon lemon juice 4 cloves garlic, minced

In a large bowl, combine olive oil, minced rosemary, lemon juice, minced garlic, salt, and black pepper. Add the chicken thighs to the bowl and coat them with the marinade. Cover and refrigerate for at least 30 minutes. Preheat the grill to medium-high heat.

Lemon wedges for garnish Kosher salt Freshly ground black pepper

Grill the chicken thighs for 5-7 minutes per side, or until they are cooked through. Garnish with lemon wedges before serving.

Passover

Vegetarian Chopped Liver

SERVES 8 15 hard-boiled eggs 1 cup walnuts ½ cup onions, chopped 1/3 cup mayo ½ teaspoon vegetable base

Once considered a staple menu item in New York City’s “dairy restaurants” frequented by the Jewish community in the mid-20th century, this vegetarian chopped liver recipe captures the essence of traditional chopped liver used to make pate while offering a delightful plant-based alternative. Sauté onions until brown. Grind eggs, walnuts, and onions, in blender. Add mayonnaise and vegetable base mix. If the base is soy and gluten free it is parve.

Kosher salt Freshly ground black pepper

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Passover Rolls These Passover rolls made with matzo meal are the perfect accompaniment to your festive table with their soft and fluffy goodness. SERVES 8 1/2 teaspoon salt 2 tablespoon sugar 1 cup matzo meal 5 large eggs 1/2 cup + 1 tablespoon oil

Place water and oil in a large pot and bring to a boil. In mixing bowl, mix salt sugar, and matzo meal. Add the boiling water and oil mixture to the matzo mixture and mix with paddle not a whisk. Slowly add eggs while mixing. Use a 2 Ounces scoop and place mix on sheet pans with parchment paper. Bake at 330°F for 45 minutes in convection oven.

Passover

Gefilte Fish Plate

SERVES 8 8 pieces gefilte fish 2 cups carrots, sliced 2 cups onions, sliced 2 cups parsnips, sliced 1 cup sugar 1/2 cup white wine 8 cups fish broth 2 tablespoon horseradish 1 tablespoon fresh dill, chopped

Considered by many to be deserving of a place on the list of classic Ashkenazi foods, this dish is said to have originated from a 700-year-old non-Jewish, German cookbook. Steeped in tradition, it is served with tangy horseradish and fresh dill herbs. In a large pot, combine carrots, onions, parsnips, sugar, white wine, and fish broth. Bring the mixture to a simmer and cook for 20-25 minutes. Add gefilte fish to the pot and simmer for an additional 10-15 minutes, or until the fish is cooked through. Serve the gefilte fish on a plate with the vegetables, and garnish with horseradish and chopped fresh dill.

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Cauliflower with Pine Nuts Roasted cauliflower tossed with fresh garlic and fresh parsley combine with pine nuts for a rich and nutty side dish that is wholesome and satisfying. SERVES 8 2 large heads of cauliflower, cut into florets 1/2 cup olive oil 1/2 cup pine nuts 4 cloves garlic, minced 1/4 cup fresh parsley, chopped

Preheat oven to 400°F.

Kosher salt Freshly ground black pepper

Once baked, transfer to a serving dish. Garnish with additional chopped parsley if desired.

Passover

Toss cauliflower florets with minced garlic, chopped parsley, and olive oil. Sprinkle pine nuts over the cauliflower. Season with salt and pepper to taste. Place in the oven and bake for 25-30 minutes until cauliflower is tender and golden.

Braised Short Ribs An ultimate comfort food, these fall-off-the-bone tender short ribs braised in a rich and savory sauce create a hearty and indulgent meal perfect for family dinners. SERVES 8 5 2 2 2 2 1 4 4 4

lbs beef short ribs cups red wine cups beef broth cups onions, chopped cups carrots, sliced cup celery, chopped cloves garlic, minced tablespoon olive oil sprigs fresh thyme

Kosher salt Freshly ground black pepper

Preheat oven to 325°F. Heat olive oil in a large oven-safe pot over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, then remove from the pot. Add onions, carrots, celery, and minced garlic to the pot and sauté until the vegetables are soft. Return the short ribs to the pot and add red wine, beef broth, and fresh thyme sprigs. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender. Remove thyme sprigs before serving.

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Greek Style Green Beans Fresh and crisp green beans transform into a vivid and colorful dish with a bright tomato and herb sauce and topped with feta cheese for a Mediterranean-inspired recipe that bursts with color and taste. SERVES 8 8 cups green beans, trimmed 1/4 cup olive oil 2 cups onions, chopped 4 cloves garlic, minced 1 teaspoon dried oregano 1/2 cup tomato sauce 1/4 cup feta cheese, crumbled

In a large skillet, heat olive oil over medium-high heat. Add chopped onions and minced garlic, sauté until the onions are translucent. Add green beans to the skillet and sauté for a few minutes. Season with dried oregano, salt, and black pepper. Pour in tomato sauce and water.

Kosher salt Freshly ground black pepper

Cover the skillet and simmer for about 15 minutes, or until the green beans are tender. Sprinkle crumbled feta cheese over the green beans before serving.

Passover

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Yom Ha'atzmaut

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Carrot Raisin Salad This refreshing Carrot Raisin salad offers a burst of sweetness with grated carrots and plump raisins for a delightful combination of flavors and both crunchy and soft textures. SERVES 8 1/4 2 1/2

cup raisins lbs carrots cup mayonnaise

Pare and shred carrots. Combine carrots, raisins, and mayonnaise. Mix lightly and chill.

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Tzatziki Sauce

SERVES 8 3/4 1/2 11/4 11/2 11/2 1/2

c up plain greek yogurt cup cucumber tablespoon olive oil red wine vinegar teaspoon fresh dill teaspoon lemon juice

A treasured sauce in many cultures, this recipe is a creamy and refreshing blend of cucumber and yogurt that is the ideal companion for dipping, drizzling, and adding creamy tanginess to your favorite wraps, sandwiches, salads and more. Combine greek style yogurt in a bowl with peeled and shredded cucumber that has been pressed in paper towels to remove excess liquid. Add olive oil, vinegar, dill, lemon juice, and kosher salt. Whisk well and reserve for service.

Kosher salt

Yom Ha'atzmaut

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Israeli Style Salad

SERVES 8 1 lb cucumber 1 lb tomato 8 ounces red onions 2 cups parsley 1/2 cup mint 1 cup lemon juice 1/2 cup olive oil

Fresh and colorful salad with diced cucumbers, tomatoes, and herbs, a popular dish in Israeli cuisine. This classic salad is a recipe of fresh and colorful medley of cucumbers, tomatoes and herbs that is bright, tangy, and satisfying. Combine all chopped ingredients and mix well.

Kosher salt Freshly ground black pepper

Yom Ha'atzmaut

Potato Pancakes with Vegetables Considered to be at least ten centuries old, this treasured tradition is pure crispy perfection. This recipe is filled with a medley of vegetables offering crunch, savory deliciousness in classic potato pancakes. SERVES 8 2 1 1 11/2 2 3/4 3 3 1 21/2

lbs golden potatoes ounces carrot yellow onion ounces garlic teaspoon parsley teaspoon dill teaspoon lemon juice tablespoon olive oil tablespoon flour ounces bread crumbs

Mix diced potatoes, chopped carrots, sliced onions, minced garlic, chopped parsley, and chopped dill. Stir in lemon juice, half of olive oil, flour, breadcrumbs, salt and pepper. Knead until mixture holds together. Heat remaining olive oil and drop potato mixture patties into pan. Cook until golden brown.

Kosher salt Freshly ground black pepper

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Shakshuka Baked Eggs

SERVES 8 2 tablespoon olive oil 1 large onion, finely chopped 2 bell peppers, diced 4 garlic cloves, minced 2 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon chili powder 2 cans (28 ounces each) crushed tomatoes 8 large eggs

A classic and well-loved recipe for its ability to be easily prepared almost anywhere, this robust and often spicy recipe is popular around the world on brunch menus. Poached eggs served in a spicy tomato and bell pepper sauce and served with fresh, crusty bread make this a hearty and delicious meal to feed a crowd.

Preheat the oven to 375°F . In an oven-safe skillet, heat olive oil over medium heat. Add chopped onion and bell peppers; sauté until softened. Add minced garlic, cumin, smoked paprika, and chili powder. Cook for an additional 2 minutes. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes.

Fresh parsley for garnish

Make small wells in the tomato mixture and crack an egg into each well.

Kosher salt Freshly ground black pepper

Transfer the skillet to the preheated oven and bake until the egg whites are set but yolks are still runny (about 10-12 minutes). Garnish with chopped parsley and serve with crusty bread.

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Yom Ha'atzmaut

Herb Chicken Burger Satisfy your cravings for a classic burger with this juicy alternative to beef. Seasoning with aromatic herbs elevates this recipe for a delicious and fulfilling burger experience. SERVES 8 2 lbs ground chicken 1/2 cup breadcrumbs 1/4 cup fresh parsley, chopped 2 tablespoon fresh thyme, chopped 2 tablespoon fresh rosemary, chopped 2 tablespoon Dijon mustard

In a large bowl, combine ground chicken, breadcrumbs, chopped parsley, thyme, rosemary, dijon mustard, salt, and pepper. Divide the mixture into 8 equal portions and shape into burger patties. Grill or pan-fry the chicken burgers until fully cooked, about 5-6 minutes per side. Toast the burger buns lightly and assemble with lettuce, tomato, and your preferred condiments.

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Shavout

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Baba Ganoush

SERVES 8 3 1/4 1/4 2 1 1/2

large eggplants cup tahini cup fresh lemon juice cloves garlic, minced teaspoon salt teaspoon black pepper

Olive oil drizzled for garnish Fresh parsley, chopped, for garnish

Creamy and smoky eggplant dip, perfect as a spread or dip for pita bread. A favorite dip enjoyed in many countries around the world, this creamy and smoky eggplant dip is the perfect spread or dip with pita bread or pair with your favorite fresh and crunchy vegetables for a crudité platter.

Preheat the oven to 400°F. Pierce the eggplants with a fork and roast until the skin is charred, about 45-50 minutes. Let the eggplants cool, then peel and chop the flesh. In a food processor, blend the eggplant, tahini, lemon juice, minced garlic, salt, and black pepper until smooth. Adjust seasoning as needed. Transfer to a serving dish, drizzle with olive oil, and garnish with chopped fresh parsley. Serve with pita bread or vegetable sticks.

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Garlic Tahini Sauce

SERVES 8 1 1/4 4

cup tahini cup fresh lemon juice cloves garlic, minced

Kosher salt Freshly ground black pepper

This traditional sauce is very popular in numerous recipes around the world, added to hearty sandwiches and modern salads. Although tahini has a long history, it is classic accompaniment to modern meals. In a bowl, whisk together tahini, lemon juice, minced garlic, salt, and black pepper. Gradually add water, whisking continuously until the sauce reaches your desired consistency. Adjust seasoning if necessary. Serve as a dip or drizzle over grilled vegetables, falafel, or any preferred dish.

Yom Ha'atzmaut

Mini Cheesecakes with Strawberries A classic desert created as individually sized delights, this sweet, creamy and rich treat is topped with the freshness of plump strawberries for a crowd-pleasing conclusion to your dinner. SERVES 8 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 24 ounces cream cheese, softened 1 cup granulated sugar 4 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream 1/4 cup all-purpose flour

Preheat the oven to 325°F. Line a muffin tin with cupcake liners.

Fresh strawberries, sliced, for topping

Allow to cool, then refrigerate for at least 2 hours before topping with sliced strawberries.

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each cup. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour until just combined. Divide the cream cheese mixture among the muffin cups. Bake for 20-25 minutes or until the centers are set.

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Rosh Hashanah

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Lentil Soup Lentils are thought to date back thousands of years to the beginning of recorded history. Frequently made into simple and nutritious soups, this comforting recipe warms your soul. SERVES 8 2 cups dried lentils 1 large onion, finely chopped 2 carrots, diced 2 celery stalks, diced 4 cloves garlic, minced 8 cups vegetable or chicken broth 1 can (14 ounces) diced tomatoes 2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 2 tablespoon olive oil

Rinse lentils under cold water and set aside. In a large pot, sauté chopped onion, diced carrots, diced celery, and minced garlic in olive oil until vegetables are softened. Add lentils, broth, diced tomatoes, ground cumin, ground coriander, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender. Adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

Fresh parsley for garnish Kosher salt Freshly ground black pepper

Rosh Hashanah

Herbed Cornish Hen Enjoy the elegance of this herbed Cornish hen recipe for your next dinner with aromatic herbs for a succulent and delicious meal. SERVES 8 4 Cornish hens 1/4 cup olive oil 2 tablespoon fresh rosemary, chopped 2 tablespoon fresh thyme, chopped 4 cloves garlic, minced 1 lemon, sliced 1 cup chicken broth Kosher salt Freshly ground black pepper

Preheat the oven to 375°F. Rinse the Cornish hens and pat them dry with paper towels. In a small bowl, mix olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Rub the herb mixture over each Cornish hen, both inside and outside. Place a slice of lemon inside each hen. Arrange the hens in a roasting pan and add chicken broth to the bottom of the pan. Baste the hens with juices during cooking. Roast in the preheated oven for 50-60 minutes or until the internal temperature reaches 165°F.

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Blackened Salmon Dinner is spiced up with this blackened salmon recipe. Spicy salmon fillets boast a crispy charred crust filled with bold, fragrant spices. Try it paired with a classic salad and roasted potatoes. SERVES 8 4 salmon fillets 2 tablespoon smoked paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon cayenne pepper 2 tablespoon olive oil

Preheat a cast-iron skillet over medium-high heat. In a small bowl, combine smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Rub the spice mixture over each salmon fillet. Add olive oil to the hot skillet and sear the salmon for 3-4 minutes per side or until the salmon is cooked to your liking. Serve with lemon wedges.

Lemon wedges, for serving Kosher salt Freshly ground black pepper

Rosh Hashanah

Asparagus and Tomato Frittata This light and fluffy baked omelet is filled with juicy tomatoes and vibrant asparagus, offering a burst of freshness in every bite that is perfect for brunch. SERVES 8 2 cups asparagus, trimmed and cut into 1-inch pieces 1 cup cherry tomatoes, halved 12 large eggs 1/2 cup milk 1/2 cup grated Parmesan cheese 1 tablespoon fresh basil, chopped 1 tablespoon fresh chives, chopped

Preheat the oven to 375°F.

Bake for 15-20 minutes or until the frittata is set and the top is lightly browned.

tablespoon olive oil

Kosher salt Freshly ground black pepper

In a bowl, whisk together eggs, milk, grated parmesan, chopped basil, chopped chives, salt, and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for 2-3 minutes until slightly tender. Add cherry tomatoes to the skillet and pour the egg mixture over the vegetables. Cook for 3-4 minutes on the stovetop, then transfer the skillet to the preheated oven.

Slice and serve warm.

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Apple Cake This moist and spiced cake bursting with fresh apples is considered to have originated from Poland, but is a beloved cake around the world for its simple and comforting flavors. SERVES 8 8 ounces granulated sugar 3/4 cups canola oil 3 large eggs 1/2 teaspoon Salt 121/2 ounces flour 3/4 teaspoon baking soda 3/4 teaspoon cinnamon 3/4 teaspoon vanilla extract 1 lb apple slices 31/2 ounces walnuts

Rosh Hashanah

Preheat oven to 350F°. Mix wet and dry ingredients separately. Add wet ingredients to the dry and add apples. Grease pan before portioning batter evenly into baking pans (Portion 2 quarts for every 2 inch hotel pan.) Bake for 40 minutes and then let cool completely. Slice cake into 2"x3" pieces.

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Lemon Herb Tabbouleh

SERVES 8 2 cups finely chopped fresh parsley 1 cup fine bulgur 4 tomatoes, diced 1 cucumber, diced 1/2 cup fresh mint, chopped 1/4 cup olive oil 1/4 cup lemon juice Kosher salt Freshly ground black pepper

Yom Kippur

This zesty, herb-infused Mediterranean experience comes to life in this fresh salad. Lemon herb tabbouleh bursts with the vibrant freshness of lemon and mint, while the nutty bulgur, crisp cucumber, and juicy tomatoes offer a harmonious blend of textures. Place the bulgur in a bowl and pour boiling water over it. Let it sit for 20 minutes, then fluff with a fork. In a large bowl, combine the chopped parsley, soaked bulgur, diced tomatoes, diced cucumber, and chopped mint. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the tabbouleh and toss to combine. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

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Mushroom Barley Soup The earthy goodness of this soup offers a hearty blend of mushrooms and nourishing barley for a warm and comforting classic recipe. SERVES 8 1 cup barley 8 cups vegetable broth 2 tablespoon olive oil 2 cups onions, finely chopped 2 cups carrots, diced 2 cups celery, diced 4 cloves garlic, minced 8 cups mushrooms, sliced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/4 cup fresh parsley, chopped

In a medium pot, cook barley according to package instructions. Set aside. In a large soup pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until vegetables are tender. Add sliced mushrooms and cook until they release their moisture. Pour in vegetable broth, then add cooked barley, thyme, rosemary, salt, and black pepper. Simmer for 20-25 minutes, allowing flavors to meld. Garnish with fresh parsley before serving.

Kosher salt Freshly ground black pepper

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Cod with Tomato & Olives Delight in the flavors of the sea with Cod with Tomato & Olives—tender cod fillets cooked in a tasty tomato and olive sauce, offering a Mediterranean-inspired culinary experience. SERVES 8 1/4 cup fresh basil 8 sun dried tomatoes 4 ounces kalamata olives 1/4 red onions 1/4 cup fresh parsley 1 tablespoon red wine vinegar 2 teaspoon olive oil 3 lbs cod 1 teaspoon garlic

Place sun-dried tomatoes in small bowl. Pour warm water over to cover. Let stand until tomatoes are soft, about 30 minutes.

Kosher salt Freshly ground black pepper

Prepare grill (medium-high heat) or preheat broiler. Sprinkle fish with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Transfer cod to plates.

Drain, soaking liquid. transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoon reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Top with spoonful of tapenade and serve.

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Smoked Whitefish Salad

SERVES 8 8 1/3 1/3 3/4 1

whitefish fillets cup red onions cup celery cup mayonnasie tablespoon lemon

With the practice of smoking whitefish adopted to get through long, harsh winters, smoked whitefish salad became a staple dish. This creamy and smoky salad is made with flaked, smoked whitefish and is perfect for spreading on bagels. Gently smoke fish fillets. Ensure to spread evenly. Bake until internal temperature reaches 145F°. Gently combine the whitefish with the remaining ingredients and mix well.

Kosher salt Freshly ground black pepper Bagels or crackers for serving

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Sukkot & Shemini Atzeret

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Beef Barley Soup This hearty soup is filled with an array of fresh vegetables and herbs to create a rich and satisfying meal. SERVES 8 24 ounces beef stew meat, diced 1 cup barley 1 large onion, diced 2 carrots, sliced 2 celery stalks, chopped 3 cloves garlic, minced 8 cups beef broth 2 cups water 14 ounces diced tomatoes 2 tablespoon tomato paste 2 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon dried oregano 1 bay leaf

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced beef and brown on all sides. Remove beef from the pot and set

Kosher salt Freshly ground black pepper

Adjust the seasoning to taste and remove the bay leaf.

aside. In the same pot, add diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and sauté for an additional minute. Stir in tomato paste and cook for 2 minutes to enhance its flavor. Add the diced tomatoes with their juice and scrape any browned bits from the bottom of the pot. Return the browned beef to the pot. Pour in the beef broth and water. Add barley, thyme, rosemary, oregano, bay leaf, salt, and pepper. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes or until the barley and beef are tender.

Serve hot, garnished with chopped fresh parsley.

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Tzimmes This traditional dish is made with honey-glazed carrots, sweet potatoes and aromatic spices that combines for a flavorful classic recipe. SERVES 8 4 cups sweet potatoes, peeled and diced 2 cups carrots, sliced 2 cups dried apricots 1 cup prunes, pitted 1/2 cup honey 1/4 cup orange juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup chopped fresh mint, for garnish

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Preheat the oven to 375°F. In a large baking dish, combine sweet potatoes, sliced carrots, dried apricots, and pitted prunes. In a small bowl, mix honey, orange juice, ground cinnamon, and ground nutmeg. Pour over the fruit and vegetables, ensuring they are well coated. Cover the baking dish with foil and bake for 40-45 minutes or until the sweet potatoes are tender. Garnish with chopped fresh mint before serving.

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Orange BBQ Chicken This tangy and sweet barbecue delight is infused with a hint of citrusy, orange flavor, creating a mouthwatering experience that is savory and refreshing. SERVES 8 8 skin-on chicken thighs 1/2 tablespoon smoked Paprika 1/2 cup vegetable oil 1 cup ketchup 1/3 cup orange marmalade 3 tablespoon cider vinegar 3 tablespoon orange juice 3 tablespoon honey 3/4 teaspoon garlic 3/4 chili powder 1/8 teaspoon cayenne

For BBQ Sauce: Combine all Ingredients, (except for the chicken) in a sauce pot. Blend well and simmer over low medium heat for 30 minutes. Place chicken skin side up in roasting pan and coat each with 1 Tablespoon oil. Place in oven and roast until brown. Remove chicken from oven and baste thoroughly with BBQ sauce, return to oven and roast until Sauce begins to glaze. Remove and serve immediately.

Kosher salt Freshly ground black pepper

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Au Jus Gravy This long-time classic gravy recipe enhances your roasts with a flavorful sauce that elevates your dinners to a whole new level of deliciousness. SERVES 8 4 cups beef broth 1/4 cup all-purpose flour 1/4 cup unsalted butter 1 teaspoon worcestershire sauce Kosher salt Freshly ground black pepper

In a saucepan, melt butter over medium heat. Add flour and whisk continuously to form a roux. Cook for 2-3 minutes until it turns golden. Gradually whisk in beef broth to avoid lumps. Add Worcestershire sauce, black pepper, and salt to taste. Bring to a simmer and cook until the gravy thickens. Strain the gravy for a smoother texture if desired. Serve the au jus gravy with roasted meats or sandwiches.

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Blintzes Delicate and sweet, this celebratory treat is a thin crepe with a delightfully sweet cheese filling making them a great choice for breakfast or afternoon tea, with a taste of indulgence in every bite. SERVES 8 2 cups all-purpose flour 2 cups milk 4 large eggs 1/4 cup unsalted butter, melted 1/4 cup sugar 1/2 teaspoon salt 2 cups cottage cheese 2 cups cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla extract 2 cups fresh berries for serving

In a blender, combine flour, milk, eggs, melted butter, sugar, and salt. Blend until smooth. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter, swirling to coat the bottom. Cook until the edges lift, flip, and cook the other side until golden. Repeat with the remaining batter. In a bowl, mix cottage cheese, cream cheese, sugar, and vanilla extract until well combined. Spoon 2 tablespoon of the cheese mixture onto each blintz and fold the sides to form a roll.

Powdered sugar for dusting

Heat a skillet over medium heat and cook the blintzes until golden on both sides.

Top with your favorite fruit

Serve with fresh berries and a dusting of powdered sugar.

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Hanukkah

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Lamb and Bulgur Kibbeh This traditional Middle Eastern dish highlights classic flavors with spiced ground lamb and bulger for a filling and savory meal. SERVES 8 2 lbs ground lamb 2 cups fine bulgur 1 large onion, finely chopped 1/4 cup pine nuts 2 teaspoon ground cumin 2 teaspoon ground coriander 1 teaspoon cinnamon 1 teaspoon allspice

Rinse the bulgur in cold water, then soak it in warm water for 30 minutes. Drain any excess water. In a large bowl, mix the ground lamb, soaked bulgur, chopped onion, pine nuts, cumin, coriander, cinnamon, allspice, salt, and pepper. Shape the mixture into oval or round patties. Heat olive oil in a skillet over medium heat and cook the kibbeh patties until browned on both sides. Serve hot with your favorite sauce or yogurt.

Kosher salt Freshly ground black pepper

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Beef Cholent

SERVES 8 3 lbs beef stew meat, cubed 4 cups potatoes, diced 2 cups barley 2 cups onions, chopped 2 cups carrots, sliced 4 cloves garlic, minced 2 teaspoon paprika 8 cups beef broth Kosher salt Freshly ground black pepper

Beef cholent stew holds a rich history in Jewish culinary traditions, particularly associated with Shabbat, the Jewish day of rest. Cholent itself has roots in the medieval Ashkenazi Jewish communities, where cooking during Shabbat was prohibited, leading to the development of slow-cooked, one-pot dishes. Today, beef cholent stew remains a beloved Shabbat dish, symbolizing the continuity of cultural practices and the joy of communal meals.

In a large slow cooker, combine beef stew meat, potatoes, barley, onions, carrots, and garlic. Season with paprika, salt, and black pepper. Pour the beef broth over the ingredients, ensuring everything is covered. Cover and cook on low heat for 8-10 hours, or until beef and barley are tender.

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Potato Kugel This beloved dish features baked grated potatoes that are crispy and the outside and tender on the inside, creating a warm and comforting classic that connects with timehonored traditions. SERVES 8 5 medium potatoes 1 onion 3 eggs, beaten 1/3 cup flour or matzo meal 4 tablespoon oil ¼ teaspoon baking powder

Preheat oven to 350°F. Peel potatoes and place in cold water. Peel onion. Grate potatoes and onion into a bowl. Add eggs to potato-onion mixture. Stir in remaining ingredients and mix well. Place in greased 9x9 baking pan. Bake for 1 hour or until golden brown and crisp.

Kosher salt Freshly ground black pepper

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Sweet Noodle Kugel With a long and rich history, this sweet noodle kugel is a time-honored classic beautifully paired with brisket or roast chicken. SERVES 8 8 ounces medium noodles ¼ cup margarine 4 eggs, beaten ½ cup sugar ½ cup raisins 4 apples, grated 1 teaspoon cinnamon 1 teaspoon salt

Preheat oven to 350 degrees. Cook noodles in a 4-quart pot of boiling salted water for 10 minutes. Rinse. Drain and put into large bowl. While noodles are still hot. Add margarine and mix until all the margarine is melted. Cool for 5 minutes. Add eggs, cinnamon, sugar, apples, salt and raisins to noodles and mix well. Pour into a greased 8x8 baking pan. Cover and bake for 50 minutes. Uncover and bake for 10 additional minutes or until golden brown.

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