Prune and Almond Braised Short Ribs Time: 3 hours and 15 minutes, plus time for cooling and

overnight chilling 7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions Salt and black pepper 1/4 cup rendered duck fat or chicken fat, or canola oil 1 large Spanish onion, diced 3 large carrots, peeled and diced 2 stalks celery, diced 3 cloves garlic, peeled and smashed 1 1-inch piece ginger, peeled and smashed 2 cups ruby port 2 cups red wine 4 cups pitted prunes 1 1/4 cup slivered almonds, lightly toasted 4 ounces shiitake, crimini or other mushrooms, diced 1/2 cup (loosely packed) chopped parsley 4 sprigs fresh thyme 1 bay leaf 1 stick cinnamon 1 clove 1 star anise Zest of 1 orange, in strips 4 cups veal, beef or chicken stock, or as needed. 1. Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate. 2. Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes. 3. In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then

transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled. 4. Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Pure, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over mediumlow heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds. Yield: 6 to 8 servings.

Beef Brisket with Merlot and Prunes

1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat

2 tablespoons olive oil 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted) 1 cup Merlot or other dry red wine 2 pounds onions, sliced 4 medium carrots, peeled, thinly sliced 16 garlic cloves, peeled 1 1/2 cups pitted large prunes (about 8 ounces) 1 tablespoon finely chopped fresh thyme 1/2 cup plus 1 tablespoon prune juice 3 tablespoons plus 1 teaspoon balsamic vinegar 2 tablespoons chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 325F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be

made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.
Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill. Rewarm brisket, covered, in 350F oven for 30 minutes. Sprinkle brisket with parsley; serve. More info: Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done. What to drink: You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

Potato, Parsnip, and Herb-Oil Puree

Ingredients

1/2 cup extra-virgin olive oil 3 whole black peppercorns 1 dried bay leaf 1 large rosemary sprig 1 piece (1 inch) cinnamon stick 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 2 pounds parsnips, peeled and cut into 1-inch pieces 1/2 teaspoon coarse salt Pinch of freshly grated nutmeg

Directions
1. Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

Tzimmes

Ingredients
9 medium carrots, (about 1 pound), peeled 4 sweet potatoes, (about 2 pounds) 1 cup bite-size pitted prunes, (about 6 ounces) 1 cup dried apricots, (about 5 ounces) 2 tablespoons fresh lemon juice 1/3 cup fresh orange juice 1/4 cup honey 1 teaspoon ground cinnamon 2 1/2 teaspoons orange zest, (from one orange) 1/4 teaspoon salt

Directions
1. Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.

2.

Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

3.

Roasted Leg of Lamb With Carrots and Honey-Mint Sauce

Ingredients

1. 2. 3. 1 lemon, strips of zest removed with a peeler and juice squeezed 6 cloves garlic 1/2 cup plus 3 tablespoons olive oil kosher salt and black pepper 1 6- to 7-pound bone-in leg of lamb, at room temperature 3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks 2 cups fresh flat-leaf parsley 1 cup fresh mint leaves 6 scallions, chopped 2 teaspoons honey

Directions
Heat oven to 400 F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped. Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, teaspoon salt, and teaspoon pepper; set aside. Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers 130 F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing. Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining cup of oil, teaspoon salt, and teaspoon pepper. Serve with the lamb and carrots. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agricultures recommendation for maximum safety is 15 to 20 F higher.

4. 5.

Roasted Capon with Quinoa-Olive Stuffing Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-caponwith-quinoa-olive-stuffing-recipe/index.html?oc=linkback Ingredients For the Stuffing: 2 tablespoons extra-virgin olive oil 1 large onion, chopped 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds Kosher salt 1 teaspoon ground coriander 1 teaspoon ground cumin 1 cup quinoa, rinsed well 1 1/2 cups low-sodium chicken broth 1 bunch scallions, chopped 1/2 cup coarsely chopped dried apricots 1/2 cup coarsely chopped toasted pistachios 1/2 cup coarsely chopped pitted green olives 3 tablespoons chopped fresh parsley Grated zest and juice of 1 orange Freshly ground pepper For the Capon: 1 (8-pound) capon or large roasting chicken, rinsed and patted dry

Kosher salt 2 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons ground cumin 1 1/4 teaspoons sweet paprika Directions Preheat the oven to 450 degrees F. Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine. Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt. Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving. Photograph by Roland Bello Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-caponwith-quinoa-olive-stuffing-recipe/index.html?oc=linkback

Beef Roast With Melted Tomatoes and Onions

Time: About 2 hours 1 silver tip roast, 5 pounds, or rib roast, 7 pounds Fine sea salt Freshly ground black pepper 4 tablespoons olive oil 2 onions, coarsely chopped 4 cloves garlic, cut into slivers 3 large or 4 medium ripe tomatoes 6 sprigs thyme, woody stems discarded. 1. Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.

2. Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered. 3. Braise about 1 1/2 to 2 hours depending on size, until meat thermometer inserted into center registers about 155 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

PORTABELLA MUSHROOM, ONION AND SPINACH QUINOA

Servings
4

Ingredients

1 cup quinoa 2 cups Low sodium vegetable or chicken broth 1 tablespoon olive oil 1/2 medium Spanish onion, chopped 1 1/2 cups chopped Portabella mushrooms 1 teaspoon garlic 1/4 cup white wine 3-4 cups spinach leaves Salt and pepper to taste

Directions Preparation
1. Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes. 2. Heat olive oil in a non-stick skillet. Add in onions, saut about 5 minutes over medium heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in white wine. 3. Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix vegetables into cooked quinoa. Add additional seasoning if desired.

Cauliflower-Leek Kugel with Almond-Herb Crust

8 cups cauliflower florets (from 2 medium heads of cauliflower)

6 tablespoons olive oil, divided 4 cups coarsely chopped leeks (white and pale green parts; from 3 large) 6 tablespoons unsalted matzo meal 3 large eggs 1/2 cup chopped fresh parsley, divided 1/2 cup chopped fresh dill, divided 1 1/2 teaspoons salt

1/2 teaspoon coarsely ground black pepper

1/3 cup almonds, toasted, chopped Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and saut until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture. Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.) Preheat oven to 350F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Spring Vegetable Saut

Zest and juice from 1 lemon plus more juice for seasoning

2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed Kosher salt 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces 2 tablespoons extra-virgin olive oil plus more for drizzling 1 tablespoon unsalted butter 1 medium red onion, finely chopped Freshly ground black pepper 2 tablespoons thinly sliced fresh mint leaves Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2" off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water. Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen). Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and saut until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

Red and Golden Beets with Arugula Walnuts and Tarragon Vinaigrette
2 Large Golden fs and 2 Large Red or Candy Cane Beets 1 pound arugula Cup toasted walnuts 2 tablespoons minced shallots 2 tablespoons agave nectar or 1 tablespoon sugar Juice of lemon Salt and pepper to taste 2 tablespoons chopped fresh tarragon 2 tablespoons sherry vinegar (or another red wine vinegar) cup olive oil 1) Roast beets in oven in a inch water covered with foil for an hour at 400 degrees. 2) Remove from oven and place in Ziploc bag or another bowl covered tightly with plastic wrap.

3) While beets are cooling, prepare vinaigrette. Combine minced shallots with agave nectar or sugar and lemon juice. Whisk in tarragon and vinegar. Stream in olive oil while whisking. Add salt and pepper to taste. 4) Beets should now be cooler and ready to peel, slice thinly and halve. Combine beets with arugula, sprinkle with walnuts and when ready to serve, toss with vinaigrette.

Cauliflower and Horseradish Cakes for Passover

Ingredients 1 head of cauliflower 6 T horseradish (original recipe says 2 T but I kept adding more because it wasnt strong enough for me add however much you like!) 1 cup cake meal 3 egg whites 6 scallions, finely chopped (I kept adding more until the batter was evenly scattered with green) Process Cut cauliflower into sections. Place a few sections in a microwave safe bowl, fill half way with water, and microwave about 10 minutes until soft. Repeat with all of the cauliflower until the whole head is steamed. Put the head through a food processor, sections at a time, until cauliflower resembles a fluffy consistency. Put processed cauliflower in a large bowl. Add horseradish, cake meal, egg whites, and scallions. Mix together. Add more scallions as desired; add more cake meal if the batter is moist. The mixture should resemble mashed potatoes. Heat a pan with olive oil. Form batter into small patty shapes and drop in hot oil. Fry on each side for about four minutes, until lightly browned. Place paper towels over a baking rack. Scoop patties onto paper towel to absorb excess oil. Serve with more horseradish if desired.

Almond Cake With Cardamom and Pistachio

1/2 cup vegetable oil, plus additional for pan 7 large eggs, separated 3 cups almonds 1 cup sugar 1 tablespoon matzo meal 2 teaspoons ground cardamom 1 tablespoon almond extract Confectioners sugar (kosher for Passover), for dusting Finely chopped pistachio nuts, for garnish.

1. Heat oven to 350 degrees. Oil a 9-inch bundt pan or a 9-inch square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside. 2. Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Add ground almonds, matzo meal and cardamom. Add almond extract and 1/2 cup oil. Gently fold in egg whites. 3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners sugar and chopped pistachios. Yield: One 9-inch cake (10 to 12 servings).

Caribbean Kugel
6 LARGE RIPE PLANTAINS VEGETABLE OIL FOR FRYING

2 MEDIUM ONIONS

1 LARGE SWEET GREEN PEPPER

3 TABLESPOONS OLIVE OIL

3 CLOVES GARLIC, MINCED

2 POUNDS LEAN GROUND BEEF

1/3 CUP PITTED GREEN OLIVES

1/4 CUP RAISINS

1 1/2 TO 2 CUPS TOMATO SAUCE

1 CUP WHITE OR RED WINE

SALT AND FRESHLY GROUND PEPPER TO TASTE

3 EGGS.

1. PEEL PLANTAINS, AND CUT EACH INTO 4 OR 5 SLICES LENGTHWISE. HEAT ABOUT 1/4-INCH OF THE VEGETABLE OIL IN A PAN, AND FRY AS MANY SLICES AS CAN FIT IN PAN AT ONE TIME. FRY SLICES FOR ABOUT 2 MINUTES ON EACH SIDE, OR UNTIL GOLDEN. REMOVE FROM PAN, DRAIN ON PAPER TOWELS, AND BLOT ANY REMAINING OIL FROM SLICES. REPEAT WITH REMAINING SLICES.

2. HEAT OVEN TO 350 DEGREES. CHOP ONIONS AND GREEN PEPPER INTO 1-INCH PIECES. HEAT OLIVE OIL IN A LARGE PAN, AND SAUT VEGETABLES UNTIL TENDER. ADD GARLIC, AND STIR-FRY FOR 1 MINUTE. ADD GROUND BEEF AND COOK OVER MEDIUM-HIGH HEAT UNTIL MEAT LOSES ITS RED COLOR, BREAKING IT UP AND MASHING WITH A POTATO MASHER SO MIXTURE IS AS FINE AS POSSIBLE.

3. REDUCE HEAT TO LOW AND ADD OLIVES, RAISINS, TOMATO SAUCE, WINE AND SALT AND PEPPER TO TASTE. SIMMER FOR 15 MINUTES, STIRRING OCCASIONALLY. BEAT EGGS IN A SMALL BOWL.

4. ASSEMBLE KUGEL IN A 9-BY-13-INCH GLASS BAKING DISH BY ARRANGING A LAYER OF PLANTAIN SLICES, MEAT MIXTURE, AND REMAINING PLANTAIN SLICES. SLICES SHOULD TOUCH EACH OTHER BUT NOT OVERLAP. POUR BEATEN EGGS ON TOP, AND SPREAD OVER PLANTAINS. BAKE ABOUT 30 MINUTES OR UNTIL TOP IS GOLDEN BROWN.

YIELD: 10 TO 12 SERVINGS.

A Tender Lamb Dish For a Passover Seder

Today the term is usually understood to mean cooking in an oven without liquid. ''We don't roast lamb,'' said a representative of the Union of Orthodox Jewish Congregations in New York. ''It must be cooked in a pan with liquid.'' The shoulder, breast, ribs and shanks are the cuts of lamb most often available at kosher butcher shops. The hindquarters are usually not butchered to make them kosher. The following recipe for lamb is based on a French technique of extremely slow cooking, which results in very tender meat. Slowly Braised Lamb Preparation time: 30 minutes Cooking time: 5 1/2 Hours 1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied Salt and freshly ground black pepper to taste 3 tablespoons vegetable oil 1 cup finely chopped onions 1/2 cup finely chopped leeks 3 cloves garlic, peeled and minced 1/2 cup chicken or veal stock 1/2 cup dry white wine, kosher for Passover 2 tablespoons

lemon juice 3 sprigs fresh tarragon, or 1 teaspoon dried 2 scallions, finely chopped 2 tablespoons finely minced parsley Sprigs of parsley for garnish. 1.Season the lamb with salt and pepper. Preheat the oven to 250 degrees. 2.Heat the oil in a casserole large enough to hold the lamb. Brown the lamb on all sides over medium heat; it should take at least 15 minutes. Remove the lamb from the pan and set aside. 3.Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden. Stir in the garlic. 4.Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions. Bring to a simmer, cover and place in the oven. 5.Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb from the casserole. 6.Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley. Puree, adding a little of the sauce if necessary. Add this puree to the sauce, reheat and check seasonings. 7.Remove the strings from the lamb. Slice the roast down the middle the long way, then cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side. Yield: 6 to 8 servings.

Mini Crustless Quiches with Asparagus and Oven Dried Tomatoes Crustless quiche is the perfect dish to save on carbs and for an easy Passover recipe. Using whipped cream cheese adds a creaminess without too much fat.

Times

Prep Time : 10 min Cook Time : 15 min Ready Time : 25 min

Servings
6

Ingredients

1 cup grape tomatoes Nonstick cooking spray 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound asparagus 1 teaspoon olive oil 4 large eggs 1 cup skim milk

1/2 cup Temp Tee Whipped Cream Cheese 1/4 cup Parmesan cheese

Directions
Prepare tomatoes, this can be done up to a week ahead. Preheat the oven to 300 degrees. Slice tomatoes in half and spread out cut side up on a cookie sheet. Spray with cooking spray and sprinkle with salt and pepper, place in the oven for about 30 minutes. Set the oven to broil. Place asparagus on baking sheet and sprinkle with oil and salt and pepper. Broil for 5 minutes. Remove from oven and cut into 2 inch pieces. Preheat oven to 450 degress. Prepare a 6 cup muffin tin with cooking spray. Whisk eggs, milk, Temp Tee Whipped Cream Cheese, salt and pepper in a large bowl. Stir in tomatoes and asparagus. Pour into muffin tins and sprinkle Parmesan cheese on top. Bake for 15 minutes or until set and lightly browned. Serve warm or cold.

Passover Potato and Mushroom Pie

Instructions 1. 1 Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.

2.

2 Cook the potatoes in boiling water until very soft.

3.

3 Drain and mash using a ricer or fork. Stir in 50ml milk, 1 egg, salt and pepper and mix well. Spoon the mixture around the sides of a 23 cm/ 9 inch flat pie dish.

4.

4 Heat the olive oil in a large frying pan. Saut all the mushrooms and spring onions until soft and all the mushroom liquid has been absorbed.

5.

5 Spoon the mushroom mixture into the centre of the potatoes.

6.

6 Mix the remaining milk (150ml), 2 eggs, nutmeg, and salt and pepper together. Pour this batter over the mushrooms. Sprinkle over the grated Parmesan cheese if using.

7.

7 Bake the pie in the pre-heated oven for 40 minutes or until the mushroom mixture has set in the centre.

Ingredients
1 kg potatoes, peeled and roughly chopped

750g mushrooms, cleaned and sliced 10 spring onions, trimmed and chopped 3 tbsps olive oil 3 eggs 200ml milk 1 Pinch nutmeg 2 tbsps parmesan, optional 1 Pinch ground black pepper, to taste 1 Pinch salt, to taste

Basic Cauliflower Rice

Cauliflower Rice This is the basic preparation for transforming cauliflower florets into a rice alternative season as you would any rice dish. 1 head cauliflower 1 tablespoon butter of coconut oil 1 shallot or onion finely chopped (optional) Sea salt and pepper to taste 1. Coarsely chop and wash cauliflower florets. 2. Pulse cauliflower in a food processor until it resembles rice grains. 3. Heat the butter or oil in a wide skillet and and sautee onions if using. Add the cauliflower rice and sautee until softened do not overcook. 4. Season with salt and pepper to taste and serve. Some optional variations; Curried cauliflower rice add 1 tablespoon turmeric or curry powder. Herbed Rice Add 1/4 cup of chopped fresh parsely, cilantro, mint or other herbs. Chinese Fried Rice add 2 eggs to the middle of the pan with the cauliflower and stir until the eggs start to cook. Begin incorporating it with the rest of the cauliflower until cooked. Season with naturally fermented soy sauce and green onions. Rice salad mix in chopped cucumbers and tomatoes and season with an oil and vinegar dressing.

Spicy Baked Zucchini Sticks Ingredients: 5 small zucchini 3 Tablespoons olive oil 2 teaspoons kosher salt

1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon tumeric 1/2 teaspoon cumin 1/2 teaspoon paprika pinch cayenne pepper Instructions: Preheat oven to 400 degrees. Line a baking (cookie) sheet with parchment paper. Set aside. Cut the zucchini in half down the center, then again into 4-6 wedges to create sticks. Toss the zucchini wedges with the oil and spices until evenly coated. Place on a single layer on the prepared baking sheet. Bake at 400 degrees for 35-40 minutes, stirring every 10-15 minutes. Enjoy!

Almond Cake With Cardamom and Pistachio

1/2 cup vegetable oil, plus additional for pan 7 large eggs, separated 3 cups almonds 1 cup sugar 1 tablespoon matzo meal 2 teaspoons ground cardamom 1 tablespoon almond extract Confectioners sugar (kosher for Passover), for dusting Finely chopped pistachio nuts, for garnish. 1. Heat oven to 350 degrees. Oil a 9-inch bundt pan or a 9-inch square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside. 2. Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Add ground almonds, matzo meal and cardamom. Add almond extract and 1/2 cup oil. Gently fold in egg whites.

3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners sugar and chopped pistachios.

Passover Lemon Bars Take your Passover dessert-making to new heights with lemon bars. These tasty parve treats add zing to dessert and snack time.

Times

Prep Time : 15 min min Ready Time : 15 min

Servings
20 bars

Ingredients Crust:

1 can coconut macaroons 1/4 cup melted margarine

Filling:
1 1/2 cups sugar 4 eggs 1/2 cup lemon juice 2 tablespoons potato starch 1 teaspoon baking powder 1/4-1/2 cup powdered sugar for dusting

Directions
1. Preheat oven to 350 degrees F. 2. Process macaroons into crumbs in food processor. Mix with melted margarine and pat into the bottom of a 913-inch pan. 3. Combine sugar, eggs, lemon juice, potato starch and baking powder in food processor and blend until smooth. 4. Pour over crust and bake for 30-35 minutes. 5. Cool slightly and dust with powdered sugar.

Sundried Tomato and Brie Stuffed Mushrooms On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.

Times

Prep Time : 15 min Cook Time : 5 min Ready Time : 20 min

Servings
6

Ingredients

6 large portabello mushrooms, cleaned 1/3 cup bread crumbs or matzah meal 1 teaspoon kosher salt 1 teaspoon dried oregano

1 1/2 cups brie cheese, rind cut off and cubed 1/2 cup Temp Tee Whipped Cream Cheese 1/2 cup sundried tomatoes, chopped Creamy Potato Leek Soup

Times

Prep Time : 15 min Cook Time : 30 min Ready Time : 45 min

Servings
6 Servings

Ingredients

1 bunch leeks, trimmed and cleaned 2 stalks celery 1 small shallot 2 cloves garlic 1 tablespoon extra virgin olive oil 4 large potatoes, peeled and boiled 4 tablespoons Temptee whipped cream cheese 1/2 cup heavy cream 4 cups vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper

Directions
Slice the leeks, celery and onions. Mince the garlic fine. Heat the olive oil, then add in the vegetables. Stir till softened, shiny, and translucent about 5 minutes. Add potatoes, cream cheese, heavy cream, vegetable broth, salt and pepper. Bring to boil, then let simmer for about 20 minutes. Remove from heat and using an immersion blender puree the soup until smooth and creamy. Add salt and pepper as needed to taste.

Freshly ground black pepper 3 tablespoons olive oil 1/2 cup balsamic vinegar 2 tablespoons granulated sugar 3 tablespoons fresh basil, chopped

Directions
Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up. Preheat broiler. In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and set aside. Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil. Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly. Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened. To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.

Recipe
Sundried Tomato and Brie Stuffed Mushrooms On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.

Times

Prep Time : 15 min Cook Time : 5 min Ready Time : 20 min

Servings
6

Ingredients

6 large portabello mushrooms, cleaned 1/3 cup bread crumbs or matzah meal 1 teaspoon kosher salt 1 teaspoon dried oregano 1 1/2 cups brie cheese, rind cut off and cubed 1/2 cup Temp Tee Whipped Cream Cheese 1/2 cup sundried tomatoes, chopped Freshly ground black pepper 3 tablespoons olive oil 1/2 cup balsamic vinegar 2 tablespoons granulated sugar 3 tablespoons fresh basil, chopped

Directions
Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up. Preheat broiler. In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and set aside. Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil. Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly. Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened. To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.