Recipes

rosh hashanah

Potato Bilini with Lox and Dill

Serves

Ingredients
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Method
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Honey Cake with Rose Whipped Cream

Serves 8

Ingredients
Unsalted butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 Tbs. honey
1/2 cup whole milk
1/2 cup vegetable oil
1/2 tsp. freshly grated lemon zest
1 cup heavy whipping cream
2 Tbs. sugar
1/2 tsp. rosewater

Method
Preheat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder & soda, salt, and cinnamon in a bowl; set aside. Mix eggs &sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, & zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown & a bamboo skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Just before serving whip cream with sugar & rosewater until thick, but soft. Dollop on cake.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Couscous with Roasted Vegetables

Serves: 4

Ingredients
4 oz. couscous
boiling water
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped

Method
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

For the vegetables,  just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pot Roast Glorioso

Serves: 8
Prep Time: 40 min
Cook Time: 3 1/2 hours

Ingredients
5 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 (4-pound) boneless chuck roast
1 tablespoon olive oil
2 small white onions, cut into thick slices
3 red peppers, quartered and seeded
2 poblano peppers, quartered and seeded
4 medium garlic cloves, coarsely chopped
1 cup carrot juice
1 cup beef broth
4 fresh thyme sprigs

Method
Heat the oven to 325°F and arrange a rack in the lower third. In a small bowl, combine salt, paprika, & pepper. Evenly rub spice mix on all sides of the roast and set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides. Remove to a plate.
Add vegetables to the pot, season with salt, and cook until just softened, about 5 minutes. Pour juice and beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.