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1 bag of mixed baby leaves
1 apple, thinly sliced
3 cups roasted, caramelized butternut (see below)
1/3 cup diced red onion
Toasted pumpkin seeds
Candied Chinese pecans
Pomegranate seeds to garnish

3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and coarse black pepper
⅔ cup olive oil

1: Prepare butternut by tossing cubes with olive oil, honey, a dusting of cinnamon, and salt and pepper and bake at 200 C for 20 minutes or until tender.
2: Whisk dressing ingredients together or process if you want an extra creamy-tasting dressing.
3: Assemble salad greens and dress before serving.

COOK'S NOTES: Dressing may be prepared 4 days ahead and roasted butternut can be prepared 2 days ahead. Substitute with sweet potato if you can't face peeling butternut. Add a sliced pear to the salad for even more fabulously fruity flavor.


Sephardic Jeweled Rosh Hashanah Rice


1 1/2 tsp salt

1 tsp sweet paprika

1/2 tsp turmeric

1/4 tsp cumin

1/8 tsp black pepper

4 Tbsp extra virgin olive oil divided, plus 1 teaspoon

2 medium-size onions, diced small

10 dried apricots, quartered

6 dried figs (we used Smyrna), quartered

1/4 cup dried cherries

1/4 cups pistachios or pumpkin seeds

1 cup long-grain rice (we used Jasmine, but you can use Basmati or whatever you prefer)

1 cup water

1 1/2 tsp fresh lemon or orange zest

1 cup pomegranate seeds

Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.

Heat 2 tablespoons of olive oil in a deep, non-stick skillet with a lid. Add rice and spices and stir well.

Cook over medium heat for about 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices.

Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit for 15 minutes covered.

In the meantime, heat the remaining 2 tablespoons of olive oil in a non-stick skillet.

Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to prevent from burning.

Transfer onions to a plate and in the same skillet, heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium-low for 2-3 minutes, stirring frequently.

Once the rice is ready, fluff it with a fork, add onions, dried fruit, pistachios, and lemon or orange zest and toss well.

Right before serving sprinkle pomegranate seeds on the rice.


Pomegranate Hummus
The best homemade hummus ever with a swirl bright of pomegranate and lots of tart jewels on top 

½ cup dried chickpeas, picked through and washed well (makes 1½ cups)
1 teaspoon baking soda
½ cup pomegranate juice
¼ cup sugar
3 cups water
1 lemon, juiced
¼ cup good quality tahini
2 garlic cloves, minced fine
½ teaspoon ground cumin
2 tablespoons extra virgin olive oil
3 tablespoons or more reserved cooking liquid
Salt and black pepper to taste
¼ cup pomegranate arils

1. The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.
2. The next day, make your pomegranate syrup. Combine pomegranate juice and sugar in a small saucepan and bring to a low simmer. Simmer for about 15-20 minutes, stirring occasionally, until reduced to ¼ the amount and let cool. Syrup will thicken as it cools.
3. Drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
4. Drain the cooked chickpeas, reserving the cooking liquid. Then put them in a food processor and puree. Then add in lemon juice, tahini, minced garlic cloves, cumin, olive oil, 1 tablespoon pomegranate syrup reduction and 3 tablespoons reserved cooking liquid. Puree and season with salt and pepper to taste, add more cooking liquid
if your hummus is very thick.
5. When ready to serve, drizzle with extra pomegranate syrup ) and garnish
with pomegranate arils.


The Best Passover Apple Cake



6 eggs

1 cup oil

2 cups sugar

2 teaspoons potato starch

2 cups matzah cake meal

pinch salt



2 teaspoons cinnamon

3/4 cup sugar

Juice of 1 lemon

5 large Granny Smith and/or Braeburn apples, peeled and diced


1/4 cup sugar

1 to 2 teaspoons cinnamon


Grease a 9-inch springform pan. Place parchment paper on bottom. Preheat oven to 350 degrees.

Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch, cake meal, and pinch salt. Add sifted items to egg mixture.

For the filling, mix together cinnamon, sugar, and lemon juice. Mix in the apples.

Put two cups of dough (1/2 of the amount prepared) into the springform pan.

Add the apple filling (minus the accumulated liquid).

Put in remaining two cups of dough. Sprinkle with sugar cinnamon topping.

Place springform on a cookie sheet since liquid may seep out.

Bake at 350 degrees for one hour.


Passover Granola


3 cups matzah farfel

2/3 cup slivered almonds

1/2 cup sweetened or unsweetened coconut

2/3 cup pecans, broken into large pieces

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

6 tablespoons unsalted butter or pareve kosher for Passover margarine

1/3 cup wildflower or clover honey

1 1/2 cups chopped dried mixed fruit of your choice including raisins or 7-ounce bag of dried fruit pieces


Preheat oven to 325°F. 

Combine the farfel, almonds, coconut, pecans, salt, cinnamon, and nutmeg in a 3-quart mixing bowl. 

Melt the butter and honey in a small glass bowl in a microwave for 1 minute until butter is melted and honey is more fluid. 

Stir the butter mixture into the farfel mixture until all farfel is lightly coated with the butter.

Spread the mixture over a large jelly roll pan with 1-inch sides and bake for 15 minutes until deep golden brown. Halfway through baking, stir to brown evenly.

Remove from oven. Cool completely and toss with the dried fruit. 

When totally cooled, store in a ziplock bag or airtight storage container for all eight days of Passover—if it lasts that long!


Apple Horseradish

2 Tablespoons fresh lemon juice (about 1 lemon’s worth)
1⁄4 teaspoon Kosher salt, or to taste
2 teaspoons sugar, or to taste
2 Gala or Fuji Apples
1 piece of horseradish, 1" wide and 2" long
Place the lemon juice, salt, and sugar in a 1-quart bowl.
Peel the apples and grate on a coarse grater directly into the bowl. Wash and peel the horseradish. Grate coarsely directly into the apple mixture. Note: The grating steps may be done in a processor, using the fine grating disk for the apple and the metal blade for the horseradish.
Stir to combine, adjusting seasonings if necessary.
Store in a well sealed jar.


Charoset Balls
A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder. Kosher for Passover, Pareve, Vegan

1 1/2 cups pitted dates
1 1/2 cups dried apricots
1/2 cup golden raisins
3/4 cup shelled pistachios
2 tbsp honey
1/4 cup sugar
1 tsp cinnamon

Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

For more charoset recipes click here.

Tue, June 2 2020 10 Sivan 5780