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Margarita Per cup 1.5 oz tequila 2 oz lime juice 1 oz orange juice 0.5 oz agave Mix and add ice. Bolillo Challah Rolls Traditional Mexican savory rolls, almost like mini baguettes http://www.breadworld.com/recipe/Bolillo-Rolls Garlic Cashew spread 1.5 cups raw cashews- soak for 20 min. to soften 1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees. 6 tbsp lemon juice 1 tsp salt Blend. kohlrabi slaw 4 kohlrabi bulbs- cut into matchsticks or shredded in food processor 1 head red cabbage- sliced or shredded 1 carrot- shredded chopped scallion Dressing: 1/2 cup oil 1 tbsp maple syrup or honey 2 tbsp rice vinegar 1 tbsp dijon mustard salt and pepper Kani and mango bowls Blend 1 pack of kani with a scoop of mayo. Layer in personal bowls per person, cubed mango, cucumber and avocado, squeeze lime juice over it, and sprinkle with salt, top with kani mixture, top with sesame seeds or toasted + spiced panko crumbs. Zucchini noodles with basil sauce Julienne or spiralize 4 zucchinis, mix in sliced cherry tomatoes. Dressing: Blend 1 bunch fresh basil, 1 avocado, 2 cloves garlic, 1/2 cup olive oil, 2 tbsp lemon juice, salt Creamy turnip soup with chickpea croutons Place in pot: 8 cups water, 3 potatoes peeled and chopped, 2 garlic cloves, 4 turnips chopped, 1 large onion chopped, 1 tbsp salt, 1 tsp pepper, Cook together for 1 hour and blend until smooth. Chickpea croutons- roast canned chickpeas with oil, salt, pepper, cumin, paprika. Roast at 425 for 25 minutes. Drop a few over the soup when ready to serve. Smoked Salt Sous Vide London broil. Season with Maldon smoked salt, smoked paprika, paprika and pepper. Seal and sous vide at 132 degrees for 12 - 24 hours. Kartofl knishes Load mashed potato mixture into puff pastry squares, tuck the corners underneath to form a round Knish shape. Bake at 375 for 30 minutes, serve warm. Healthy Rum Balls + Tea https://ifoodreal.com/healthy-rum-balls/

Hey there, Shabbat! It's been a nice while since I've posted a menu. But last week I got to experience a MaMenu with my mama and her mom and my sisters and father back in Montreal. Those meals were something else. Also, fun fact, my mom was a mealprep queen before it was even a thing. I mean ready sautéed veggies to throw over pasta, panini or toast. Caramelized onions and crushed garlic ready to go, for use any time, and a perfectly stacked refrigerator of containers. Ahhh No Place Like (childhood) #Home. Hot Apple Toddy 1/2 apple per serving- core. peel, and put in baking pan with a small layer of water. Bake at 350 for 45 min. Cool. Slice apple in half, add 1 tsp sugar and muddle with apple. Add 2 oz boiling water and stir. Add 2 oz bourbon and stir again. Top with a dash of cinnamon and nutmeg. Oat and Quinoa Challah Per Challah: 3 cups flour 1 cup old fashioned oats 2 tbsp oil 1 1/2 tsp salt 1/4 cup sugar 2 tsp yeast 1 1/4 cup water Mix all ingredients together, allow to rise for 1 hour, shape, rise once again for 30 min. Egg wash, top with quinoa seeds and oats, Bake at 350 for 30-40 min. Salsa Verde Boil approx 7 tomatillos, 2 jalapenos in a saucepan covered in water. Once water boils, cook for 10 min. Drain a blend with a handful of cilantro, 1 garlic, and small chunk of onion, and salt. Candied Beet Salad Thinly slice 2-3 beets, toss with olive oil and salt and bake at 350 degrees for 1 hour or until starting to crisp. Serve over greens, cubed avocado and some nuts or needs. Dressing: 1/2 cup oil 1 tbsp maple syrup or honey 2 tbsp rice vinegar 1 tbsp dijon mustard salt and pepper Sesame Tuna Ceviche Cube some super fresh tuna, add avocado, cilantro, red onion and jalapenos. Mix with sesame oil, lots of lime juice and salt. Top with toasted sesame seeds. Kabocha and Celery Soup 1 large kabocha, place on baking pan and roast whole for 1 hour at 400 degrees. Slice in half and discard peels and seed, and save the flesh. In a large pot, saute one large onion, 2 chopped celery ribs, 3 chopped garlic cloves, a sprinkle of ginger spice or fresh ginger, a sprinkle of cumin and coriander. Add 4-6 cups water, the squash flesh, 1 tbsp salt and pepper. Bring to a boil, and cook for 20 min. Blend until smooth. Garnish with fresh herbs. Blood Orange and Rosemary Chicken 4 chicken thighs, skin on, marinate with salt, olive oil, lemon juice and fresh garlic. Brown chicken in a skillet, until very dark. Transfer to baking pan and top with rosemary sprigs. Bake for 1 hour at 450 degrees. Slice blood oranges and cook in chicken skillet until soft, about 30 seconds each side. Top the cooked chicken with the oranges and some more fresh rosemary, it makes a magnificent presentation. Vegan Shiitake Bacon with Broccoli and Miso Slice thinly shiitake mushrooms, toss with oil, smoked paprika and salt, spread evenly on a baking sheet and bake at 350 turning once, for approx 25 minutes. Where the mushrooms are browned and dry. Toss mushrooms with broccoli florets, sliced red onion, and sunflower seeds. Dress with: 3 tbsp oil, 2 tbsp miso, 2 tbsp apple cider vinegar and 1 tbsp of maple syrup or agave. Spiced Fennel and Carrots Roast 2 fennel bulbs and 2 lbs of carrots (or rainbow carrots) chopped diagonally with olive oil, salt and cayenne pepper. Cook at 400 degrees for 40 min - 1 hour. 2 tone chocolate shots and tea 2 tone chocolate shots 1. Crush a 4.2 oz bag of orange flavored tea biscuits with 2 tbsp margarine in a food processor. 2. Sauce: in a saucepan combine 9 oz bag of chocolate chips, a 16 oz container of whip topping, 1/4 cup brown sugar. Combine and set aside. 3. Mousse: in another saucepan combine 8 oz of whip topping with 9 oz bag of chocolate chips. Separately beat remaining 8 oz of whip topping until it peaks. Fold the chocolate whip with the fluffy whip. 4. Layer the 3 components, and top with fruit or mint leaves. Refrigerate for 2 hours. Based off https://www.taste.com.au/recipes/two-tone-choc-shots/9baaef40-ffc3-499f-8a74-a3cd1e3739e6? r=baking/6bIETT2h

Umami sesame challah Egg wash challah, and make a mix of Trader Joe's mushroom umami spice with sesame seeds, and sprinkle combination over challah dough. Sun dried tomato aioli 1 cup mayonnaise 1 tbsp Dijon mustard 1 clove garlic 1/4 cup sun-dried tomatoes packed in oil 2 charred red peppers, peeled Blend in food processor. Curried cauliflower salad with orange 1 head of cauliflower- cut into florets 1 red onion- sliced into half moons Combine with 1 tsp curry powder, olive oil, salt and pepper. Roast at 450 degrees for 25-35 minutes. Layer greens, curry cauliflower and onions, orange chunks, top with almonds. dressing: 1/2 cup olive oil 1/4 cup orange juice 2 tbsp rice vinegar 1 tbsp Dijon mustard salt and pepper Pan-fried trout Cook trout fish fillet with skin on in a frying pan with oil- about 2 minutes with skin side down and 1 more minute flipped over. Top with salt + pepper, fresh lemon and fresh chopped parsley. Root vegetable chicken soup Chicken soup with carrots, parsnips, celery root, sweet potato, 1 small beet, onion, leek and fresh herbs. sous vide corned beef 140 degrees for 24 hours (or 134 for 48 hours) coconut roasted broccoli crowns sesame oil coconut aminos salt bake at 450 for 20-30 min until caramelized and crisp Mom's zucchini kugel Zuchini kugel (makes two round pans) 3-4 Zuchini 4 eggs 1/2 c oil 1 tsp salt pepper 1 c flour 1 big onion 1 tsp. baking powder Shred the zucchini in food processor, remove shredded zucchini from food processor bowl, switch to blade and blend the rest of the ingredients. Combine the shredded zucchini and sauce, and divide into two pie plates (you can also do it without the pie base) Or a 9x13 You can crumble corn flakes, it makes a nice topping. And bake it on 400 Till the top starts browning- about 45 min. Walnut and Pistachio Kataifi http://www.mygreekdish.com/recipe/homemade-kataifi-recipe/

Goodbye 2018. You've been wonderful. Hello 2019!!! Vodka + Grape Caviar This cocktail concept is made with Spherification- it's super scientific. Here is a kit that makes it incredibly simple. https://amzn.to/2BLpWIr Smoked Maldon Sea Salt Challah Classic challah + egg wash + a generous sprinkling of Maldon smoked sea salt. That stuff is delicious!! Maldon Smoked sea salt - it looks like tiny shards of glass. https://amzn.to/2rTvSL3 Once I was searching for smoked sea salt on Amazon I went down this rabbit hole of flavored salts. The San Francisco Salt Co has some incredible salt varieties- here is one. Cherrywood Smoked Sea Salt https://amzn.to/2BQHbbJ Almond + Kale Dip 4 cups fresh chopped kale, packed 2 tbsp olive oil* 1 cup toasted almonds 2 cloves garlic 2 tbsp nutritional yeast 1 tsp salt Pulse in food processor until on the chunkier side- I prefer it that way- or process until smooth. *Add up to +2 tbsp olive oil if the mixture looks too dry. Alternatively leave the mixture dry and drizzle the additional olive oil just before serving. Avocado Herb Salad 3 avocados, cut into wedges 3 scallions, sliced thin 2 tbsp capers chopped fresh parsley 1 jalapeno pepper, minced olive oil juice of 2 lemons 1 garlic clove, minced salt - (or smoked sea salt 🙂 -pepper Cilantro Lime Red Snapper In a small bowl combine 1/2 cup chopped cilantro, 2 minced garlic, and lime zest from 2 limes. Preheat broiler, spread olive oil, salt and pepper on red snapper and broil for 10 min, then top with above cilantro mixture and a drizzle of olive oil. Cabbage and Miso Mustard Vinaigrette 1/4 cup miso paste 2 tbsp maple syrup 2 tbsp spicy brown mustard 1/4 cup rice vinegar a sprinkle of ginger spice Whisk well, and serve with a red and white cabbage blend, some sliced endives, topped with your favorite salad crunch. Egg Drop chicken Soup serves 6 Bring 10 cups chicken stock to a simmer, whisk 6 eggs with salt, pepper, fresh chopped parsley and fresh chopped scallion. Pour the egg in a thin stream into the simmering soup, stirring gently with a fork. Saffron Spiced Rice Bring 6 cups of water to a boil, add 2.5 cups basmati rice, 1/4 cup oil, 1 -2 tbsp salt, pepper and a few saffron threads. Cook for 15 minutes, check it is al dente and strain water out completely. Sous Vide Roast 136 degrees for 18 hours. Then sear upon completion. Cinnamon Kuchen Cake - with tea pronounced Koo-chin is German for a yeast cake. The BY cookbook page 217

Happy Chanukah to you all!!! This menu is for a social style Shabbat and Chanukah party, a little different from our typical sit-down dinner. Wine Mojito Bubbles - Spherification- we got the coolest gift ever- check this out- It is honestly one of the cooler things I have ever seen. It is a whole new world called molecular gastronomy. There is no limit to what you can do - In this case, we will be eating or is it drinking? a mojito bubble. yep. yep. yep. Thank you to Sosie - WAY COOL! Maple and pumpkin seed beer bread minis (+ some classic Challah rolls) 3 cups flour 1 tbsp baking powder 1 teaspoon salt 2 tbsp maple syrup 2 tbsp sugar 2 tbsp pumpkin seeds 1 (12 ounce) can beer 1/4 cup oil (for crispy tops) Mix all ingredients together, divide into ramekins, brush with oil and bake at 375 for 40-55 min. depending on size. For more extensive instructions see: click here. Spinach Avocado Dip (in glass minis) Blend: 2 cups spinach 1 avocado 1/2 cup non-dairy sour cream or mayonnaise 1 lime, juiced 2 garlic cloves 1 jalapeno, seeded 1 tsp onion powder 1 tsp salt, sprinkle pepper Refrigerate for 30 min before serving. Arugula and cabbage salad with kombucha vinaigrette Vinaigrette: 1/4 cup kombucha 2 tbsp red onion 2 garlic cloves 2 tsp dijon mustard 1/3 cup oil 1/2 tsp kosher salt 1/4 tsp pepper Serve over arugula, white or red cabbage, avocado wedges and toasted almonds. Ramen Latkes with Shiitake + scallions Cook 2 or 3 ramen packs in boiling water, drain and pat dry with paper towel. Add 1 - 2 eggs, 2 minced garlics, 2 tbsp minced onion, sprinkle of salt and pepper. If too liquidy, add a spoon of flour or Matzah meal to bring mixture together. Fry in hot oil, on both sides until crisp and drain on paper towel. Top the latke with a spoon of spicy mayo, or this miso spread, some fried shiitake and sliced scallions. Miso Spread Mix well 1 tbsp miso, 1 minced garlic, 1 tsp brown sugar, 1 tsp sesame oil, 1 tsp rice or apple cider vinegar. "Chremzin" Is a food I totally grew up on. Prep a pot of mashed potatoes with caramelized onions and press it into a frying pan- making one giant Latke or pie, or you can make smaller latke circles and fry on both sides until nice and crisp. It's SO good. Tuscan bean and Kale soup pg 274 of SaltFatAcidHeat Hummus and Sundried tomato stuffed mushrooms Clean mushroom and remove stem, place them stem side down in a baking pan, drizzle with a little olive oil and bake at 350 for 5-8 minutes, drain the liquid and fill with prepared hummus (link last weeks here), a sliver of sundried tomato and an olive slice. Cajun chicken drums Make a cajun seasoning mix: 1 tsp paprika 1/2 tsp salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp basil 1/4 tsp thyme 1/4 tsp black pepper 1/4 tsp cayenne pepper Sprinkle on all sides of chicken, drizzle evenly with oil, and bake at 400 degrees, uncovered for 30 min. Koeksisters by Genevieve Reich A koeksister is a traditional Afrikaner confectionery made of plaited fried dough infused in syrup. Syrup: 800 ml water 1,5 kg sugar 12,5 ml cream of tartar 40 ml lemon juice for frying, sunflower oil For the dough: 4 x 250ml (500g) cake flour 25ml baking powder 20ml margarine 1/2 large beaten egg 245ml water Method For the syrup: Place the water, sugar, and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice and continue to simmer for 10 minutes. Cool the syrup to room temperature. Pour half of the syrup into a bowl and keep over ice to cool rapidly. Place the remaining syrup in the fridge to cool. For the dough: Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips. Add the beaten ½ egg to the water and whisk to incorporate. Make a well in the centre of the flour mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly. Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C. Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly. Fry in batches of 6 in the hot oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out. Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack. The syrup will gradually become hot with use, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance. Top tip: For a yummy flavour, add a piece of dried ginger and a stick of cinnamon to the syrup when the lemon juice is added. The colder the syrup the better! Make it the day before and place in the fridge to ensure it is ice cold.

Heyyy there Chanukah, I've missed you!! Let's get right into the spirit. Oh, if you missed the MaMenu Chanukah Stack, catch it here Dizzy Dreidel Cocktail (cosmopolitan) Per Cup 1 1/2 oz vodka 1 oz cointreau 1/2 oz lime juice 1 dash cranberry juice Ice Horiatiko Psomi Greek Country Challah Makes 3 loaves 2 tbsp yeast 1/2 cup warm water 1/2 cup flour Mix these 3 ingredients and let sit for 15 min, to activate. Then add 2.5 lbs of flour (about 8 cups) 1 tbsp salt 2 1/2 cups warm water 2 tbsp almond milk 2 tbsp olive oil 2 tbsp honey Knead well and rise for 1 hour, shape into loaves or braid into challahs, and rise for 30 min. Bake at 450 for 30-35 min. Its a crusty, hearty challah bread. Pummelo + Pear Quinoa Salad Lime Dressing: 1/4 cup lime 2 minced garlic cloves 1 tsp sugar 1 tsp kosher salt 1/2 tsp ground coriander 1/4 cup olive oil Whisk together. Salad Base with any greens of choice 1 cup cooked quinoa 1 pummelo, peeled and cut into large segments 1 pear, diced top with pecans or walnuts Roasted Eggplant Hummus 1 cup raw chickpeas: soak overnight, and then boil for 1 hour with 1 tsp baking soda until they are super tender and falling apart. Blend the strained cooked chickpeas with 2 garlic cloves, 1/4 cup fresh lemon juice, 2 tsp kosher salt, 1/2 cup tahini, and 1/2 tsp cumin until very smooth. Cut 1 big eggplant into chunks, mix with olive oil, salt, pepper, smoked paprika and little bit of cayenne and roast at 425 for 30 minutes, or until soft. To plate: scoop the smooth hummus into a shallow bowl, and using the back of a large spoon, smooth it around the sides, creating a well. Fill the well with the roasted eggplant, (chopped into small bite sized pieces) . Garnish with herbs, toasted sesame seeds, and a nice drizzle of olive oil. Black Sesame Ahi Tuna over Cucumber slice with wasabi citrus aioli Take 1 lb. ahi tuna,, and cut it into 4, lengthwise. Marinate it in 1/2 cup sesame oil and sprinkle of salt for 30 min. in the fridge. Next mix black sesame seeds with salt and pepper on a plate, and press the tuna into it, so it sticks well. Sear the tuna in hot skillet for 2 minutes per side. Slice 1 English cucumber into rounds, and thinly slice the tuna, top each cucumber with a slice of tuna and top with wasabi aioli> Aioli> Mix: 1/2 cup mayo, 2 tsp smoked paprika, 2 tsp wasabi, lemon zest and lime zest, 1 tbsp lemon juice, 1 minced garlic clove. ​ Falafel Flatbreads Base: Trader Joe's flatbread/pizza crust rectangle, toasted for a few minutes. Tomato and onion layer: 5 tomatoes chopped, 2 red onions sliced, 6 garlic cloves roughly chopped, 1/4 cup olive oil. 2 tsp salt, 1/2 tsp pepper, 1 tsp herbes to provence. Roast om 425 for 35 minutes. falafel layer: Blend: 1 15 oz can chickpeas, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 garlic cloves, 1 tsp salt, sprinkle pepper, 1/2 tsp cumin, 1/2 tsp coriander spice. Blend and shape into balls or small patties and bake at 375 for 35 minutes. Assemble the flatbreads by spreading the tomato layer first, then crumbling down the falafel balls evenly throughout. garnish with olive oil and fresh herbs, and slice into rectangles. Olive oil chicken with stuffed olives 1/4 cup olive oil 4 chicken legs or breast, sprinkle with salt and pepper 1 onion, chopped 3 green peppers, chopped 1/2 cup dry white wine 1 cup pimento stuffed olives Combine all ingredients and bake at 425 for 2 hours. 1 1/2 covered, 1/2 hour uncovered. Beet Latkes with Horseradish cream Edamame and parsley couscous Cook couscous according to package directions, when finished cooking but still warm add cooked (and shelled) edamame, and a big handful of fresh parsley. Season with salt and pepper. Donut Holes with Maple Bourbon Glaze The purple cookbook  (aka the Spice and Spirit) Sufganiyot recipe  -halved 1 oz fresh yeast 3/4 cup warm water 1 tsp sugar Dissolve sugar and yeast in water and activate the yeast. Then mix with: 2 eggs 1/4 cup oil 1/4 cup sugar 1/4 cup almond milk 1/2 tsp vanilla 1 tsp lemon zest 3 - 3.5 cups flour. Let rise for 1 hour. Shape into Donut holes- small circles- (or any shape you'd like) and fry in a few inches high of oil, until lightly browned. Let cool and glaze. Maple Glaze Whisk: 2 cups confectioners sugar, 1/3 cup maple syrup, 1 tbsp - 2 tbsp almond milk, 1 tbsp bourbon and a dash of kosher salt.

SO many fun things to choose from this Chanukah. For your foodie friend For your family For your party For yourself! Ready? There's a lot going on here. Good luck. Innovative, New Kosher Products on the Market <> Truffle Soy Sauce $13.08 https://amzn.to/2BoQYGA Sabatino White Truffle Oil $11.79 https://amzn.to/2S6z80z Black Truffle Oil $11.95 https://amzn.to/2S2g5EI Truffle + Salt $14.79 https://amzn.to/2OW0lkH Truffle Zest Season $10.99 https://amzn.to/2qYiG79 <> Pereg Banana Flour $9.50 https://amzn.to/2DSh2N9 <> Glatt Kosher Beef Bars $16.99 https://amzn.to/2DPiEqJ <> Chocolate Flavored Whipped Honey $13.98 https://amzn.to/2TwFJTB Winter White Honey $17.56 one of the rarest honeys in the world - Harvested only a few days each year. https://amzn.to/2qZNftg Whipped Honey Gift Set $29.99 https://amzn.to/2S6zZ1h Party Planning <> Rose Gold Plastic Cups $18.95 https://amzn.to/2Txnr4B 100 square palm leaf dessert plates- perfect for donuts! $29.99 https://amzn.to/2Tw6xne <> @Rochel 100 empty tea bags- DIY teas- $5.49 https://amzn.to/2OUG7rN Davids Tea - Cream of Earl Grey loose tea to fill the above tea bags $7.98 https://amzn.to/2FwBowV Davids Tea- Just Peachy $8.98 https://amzn.to/2S2icbC <> Bamboo 3 nesting trays - $24.99 https://amzn.to/2FyY9QG <> Fire HD8 Tablet- on Black Friday it is the cheapest ever! https://amzn.to/2DQO6ES Jello Shot Syringes to fill donuts or for the bar 🍻 http://amzn.to/2zutjRX Power Free Blender $13.99 https://amzn.to/2Sb5QOL LED light up shoelaces! $7.98 https://amzn.to/2OVTJmD COOLEST Science and Cooking Spherification Kit. It's for ages 8+ up, I just got one as a gift and it looks incredible. It'a DIY juice caviar project. https://amzn.to/2TxhV2d

Herbed potato latkes to welcome in the Chanukah season!!! Homemade Halva on the menu... It's the most delicious when made fresh. See recipe below, and how I will be plating it.... and finally, huge shout out to my sister Sarale for creating this menu for her community Shabbat Dinner Demo + Tasting and letting me use it here! Love you so much! Honey Winter Cocktail Honey Simple Syrup with Sage 1 cup water, 1/2 cup honey, 12 sage leaves. Simmer in a small saucepan for 5 min. Let syrup cool completely before using. Cocktail per cup: 2 oz bourbon, 3 tbsp sage honey simple syrup, add ice, garnish with 1 orange peel, and 1 sage leaf. Fig and Apple Whole Wheat Challah with Rosemary Infused Oil *It came out very dense, I'll eventually update it with a better recipe. 2.5 lbs whole wheat flour 3 tbsp yeast 2 cups warm water 3/4 cup olive oil 3/4 cup honey 1 tbsp salt 1/3 cup diced dried figs 1/3 cup diced apples Dissolve yeast in warm water until foamy, add all dough ingredients into a large mixing bowl and combine with a wooden spoon. Once that gets too difficult, knead the dough by hand. Let rise for 1 hour. Meanwhile, make rosemary infused oil: place 1/2 cup olive oil and 1 tbsp dry rosemary in a small saucepan, heat on low for 5 minutes and allow the rosemary to cool in the oil for 1 hour. Braid and place into loaf pans and allow to rise for 30 min. Brush with rosemary oil and bake at 350 degrees until golden. Eggplant Cinnamon Jam 3 eggplants, sliced vertically, drizzle and salt with olive oil and roast at 400 for 30 min. To 1 hour, when they are fully cooked through and start to break down. Mixed the cooked eggplant with 3 cloves fresh minced garlic, 1 tbsp paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 cup water, mixing with a fork to break it down. Cook the whole mixture in a frying pan with a little oil and cook it out for 20-30 min on low, mixing often so it doesn't stick. Remove from heat and add 1 tbsp apple cider vinegar and salt to taste. Miso Portabello Salmon 1 Salmon side ¼ cup miso paste 2 cloves garlic 1 tsp soy sauce 1 tbsp rice vinegar 2 tbsp brown sugar 2 large portabella thinly slices 1 tbsp oil Toasted Sesame seeds Preheat oven to 450. In a bowl combine miso, garlic, soy, vinegar and brown sugar. Spread over salmon. Layer mushroom slices over it slightly overlapping. Brush mushrooms with oil. Bake uncovered for 20 minutes Garnish scallions and sesame seeds. Soba + Arugula Salad Arugula Red peppers sliced 3 small cucumbers 4 oz soba noodles (buckwheat based noodles) Toasted cashews sesame cilantro dressing 2 tbsp oil 2 tbsp sesame oil Juice of 2 limes ¼ cup honey ½ tsp sriracha ½ tsp salt Optional cilantro Blend the ingredients for the dressing. Boil the noodles, drain and let marinate in the salad dressing. In a large bowl arrange the arugula, cucumbers and peppers and toss with the noodles. Top with cashews. Berber Spiced Lentil Soup 1 large onion 2 tbsp oil 4 carrots 3 stalks celery 1 small potato 1 cup lentils 1 Tbsp Berber 6 cups water or broth Salt + pepper to taste Fresh herbs In large pot, heat oil and saute onions until browned. Add carrots and celery for 4 minutes. Add berber spice let toast with the veggies for 2 more minutes. Add lentils and water or broth. Let boil. Let simmer for approx 45 minutes. Add salt and pepper and garnish with fresh herbs. Lemon Curry Chicken 8 Chicken legs 1 cup lemon juice 1 cup sugar 1 Tbsp curry 1 Tbsp smoked paprika Mix sauce together. Pour over chicken and massage into it. Bake on 350, covered, until golden for 2-3 hours. Baste optional. Uncover for the last 15 minutes. Zucchini Carpaccio Slice 3 zucchinis lengthwise with a mandolin. Season with olive oil, balsamic vinegar, salt and pepper. Refrigerate for a few hours. Gremolata: 2 shallots, 2 cloves of garlic- pulse in food processor. Add 1/4 cup fresh cilantro and 1 cup almonds, 1 tbsp oil, and 1 tsp salt. Pulse until it forms a crumble. Place a spoon of gremolata over zucchini and roll. Herbed Potato Latkes In a blender or food processor: Blend 5 potatoes, 1 large onion, 6 eggs, 1 tsp salt, pinch of pepper, and pinch of baking powder. Transfer to a bowl and add 1/3 cup matzah meal or flour, and fresh chopped herbs: 1/2 cup fresh chives, 1/2 cup fresh parsley, 2 tsp fresh thyme, 2 tsp fresh rosemary. (you can do herb blend of your choice) Heat oil in a large frying pan, and drop the batter by the tbsp into a mound and flip once it crisps up nicely. Serve with an aioli. Homemade Halva with Mango and Pistachios https://cooking.nytimes.com/recipes/1017732-halvah Layer: chopped mango, coconut whipped cream (so-delicious has one, that's kosher pareve), crumbled homemade halva, crumbled chocolate , and pistachios! It's wow and so so good. *You'll need a candy thermometer for this scientific dessert... this one works for candy AND meat or... turkey :) #challah #salad

Hello November! Pineapples are being sold in abundance at my grocery, and they are so sweet and delicious. Couldn't help but starting with a fresh pina colada, with a jalapeno twist, from an actual pineapple, not a tin can!! Oh, and cholent on a Friday night? Who wrote the rules anyway? 🍸Jalapeno Pina Colada Cut 1 pineapple into chunks, blend with 1 (13.5 oz) can coconut milk, 1/4 cup agave, 1/2 cup rum. Pour into glasses, add ice, 1 seeded jalapeno ring, and 1 pineapple chunk. 🥧🍞Pumpkin Pie + Pepita Challah - From Chaya Deitsch Sperlin Add approximately 2 tbsp of pumpkin pie spice into your 2.5 lbs. dough. (multiply as needed) Topping: 1 1/2 cups oatmeal 3/4 cups pepitas -pumpkin seeds 1/2 cup brown sugar 1/4 cup flour 1 1/2 tsp pumpkin pie spice 1/4 cup oil Combine dry ingredients, and slowly drizzle in oil, working it into a crumble. 🍥Leek + Cayenne Spread 1/4 cup olive oil 3 leeks, white and green part thinly sliced 3 cloves garlic, minced 1/4 tsp cayenne 1/2 tsp smoked paprika 1 tbsp of fresh chopped dill Zest and juice of 1 lemon salt and pepper Saute the leek, garlic, cayenne and smoked paprika on low for 25-35 minutes until soft and browning. Remove from heat and add fresh dill, lemon, salt and pepper. 🍊Persimmon + Roasted Beet Salad Arugula or endives Beets -wrapped in foil, roasted at 425 degrees for 45 min, peel and cube Persimmon -peeled and cut into wedges Avocado -cubed Dressing: 1/2 cup oil 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 minced garlic clove salt and pepper Whisk together. 🍏Green apple + cucumber slaw Thinly slice green apples, lots and lots of cucumbers, and 2 scallions. Season with mayonnaise, apple cider vinegar, a drizzle of honey and salt + pepper to taste. 🐟Maple Grilled Salmon Steaks Marinate salmon steaks in maple syrup, sesame oil, soy sauce, thin slices of fresh ginger, smashed garlic, for a minimum of 2 hours. Reserve the marinade, heat up a grill pan, and cook salmon steaks for 6 minutes (approx) on each side. Cook the marinade in small saucepan until slightly thickened, and serve over salmon steaks, garnish with scallions. 🍲Vegetarian Farro Cholent Inspired by @chayadsperlin from chef @grant_achatz Prepare Crock-Pot set to high, 6 hours cooking time. Place inside: 1 cup farro grain, 1/4 cup olive oil, 1 cup tomato sauce, 3/4 cup water, 1 tbsp kosher salt, 1 tsp crushed red pepper, 5 cloves peeled garlic- kept whole, 1 lemon, juiced, 1 red pepper- sliced in rounds, 1 chopped onion, 1 chopped eggplant, 1 cup dried figs, 1 pint cherry tomatoes, top everything with 2 rosemary springs and a sprinkle of dry thyme. Cover and cook for 4 hours. Gently stir, and add 2 zucchinis cut into chunks and cook for the 2 remaining hours. 🍗Jerusalem Spiced Whole Chicken Pat whole chicken dry with paper towel, sprinkle it evenly with salt, olive oil and Jerusalem spice mix. Pour some more oil in a cast iron skillet, place chicken on it and bake at 425 degrees for about 55-60 minutes. 🍝Fall Zuchette Pasta Cooked pasta with a variety of stir fried vegetables. 🍪Chocolate Chip Tahini Cookies - thanks Jamie Azar served with a Bronco tea- made of eucalyptus, licorice, peppermint, **MUST leave time to refrigerate the dough overnight. https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/ #challah #Fall #cocktail

Shabbat gets a menu, this week, that is super fall, with Asian flavors , lots and lots of herbs, and just so much good food. Enjoy! Grapefruit Cocktail 1 part vodka 2 parts red grapefruit juice drink 1/2 part orange juice splash lemon juice splash grenadine Mix and serve over ice. Kalamata + Rosemary Rustic Challah ​ ​ Makes 1 loaf, multiply as needed 1 1/2 teaspoons yeast 1 cup warm water 2 3/4 cups flour *plus more if dough seems too wet and for dusting to braid.* 1/2 tsp salt 2 cloves minced fresh garlic 2 tsp olive oil 1/2 cup pitted and chopped kalamata olives 1 tsp fresh chopped rosemary Proof yeast in water, mix in rest of ingredients, knead well. Let rise for 1 hour, braid into a challah or shape into a loaf, and dust with flour and use serrated knife to make slits. Rise again for 30 min and bake at 400 degrees, add baking dish underneath dough with 1/2 cup water and bake for 30 min. Spicy Miso Eggplant 2 eggplants, cubed, and soaked in cold water for 10 minutes, pat dry.​ Heat 2 tbsp sesame oil, 2 tbsp olive oil in a pan, add eggplant and saute until softening. Add 2 tbsp miso paste, 1/4 cup water, 2 tbsp soy sauce, 1 tsp kosher salt, 1 tsp red pepper flakes, Cook together, stirring for about 5 minutes. Top with chopped scallions. Pineapple and Pomegranate Tabbouleh Salad Finely chopped combination of : Pineapple cubes cucumber cubes pomegranate seeds onion (small) lots of chopped parsley lots of chopped mint Season with olive oil, lemon juice, salt and pepper. Charred Cabbage and Orange Cod Using any white fleshed fish- cod, halibut... cover both sides of fish with olive oil, a sprinkle of kosher salt, and some orange zest. Bake at 325 for 15 minutes. (this varies according to fish) Char sliced cabbage on a skillet, until it starts to burn. Plate fish with charred cabbage, peeled orange slices, break fish down into uneven big bite size pieces and add on top, Garnish with fresh mint or cilantro. Sriracha and Pretzel Chicken Soup Cook up a big pot of chicken soup, as you typically would: chicken legs, onions, celery, carrots, zucchini, butternut squash, salt and pepper. Let it cook on very low for hours. (6 ish?) Before serving, squirt on some sriracha, and slowly as you eat, drop in a few salty star shaped pretzels for some crouton heaven. Garlic and Ginger Fried Rice Saute finely chopped shallots, 2 sliced garlic cloves, 2 minced garlic cloves. finely chopped ginger, until fragrant. Add 3 cups cooked and cooled basmati rice and 1 tbsp soy sauce, stir together. Create a well in the center of the rice, and scramble 1 egg and mix it with the whole rice mixture. Season with salt, and top with sesame seeds and scallions. Caramelized Broccoli Heat a few tablespoons of oil in a large pan, and add 2-3 heads of broccoli sliced into fours, place cut sides down into the pan and cook ​ ​for 8 minutes, then add 1/2 cup water and let the water cook out for about 7 minutes. Season with salt and pepper. Separately, thinly slice 4 garlic cloves. Heat a small pan or pot with oil and fry the garlic, until lightly brown, to make garlic chips. Top the broccoli with the garlic chips. Kale Pesto over Sous Vide Chicken Cover boneless chicken beast (keep the chicken thick, don't slice it) very well with homemade pesto. Cook it in the sous vide at 145 degrees for 2.5 hours. Basler Lerckerli ​ ​SLXLMMXLLS ​ Thank you Ella Rittri. From www.foodandwine.com

🍞Garlic Gomasio Challah Eden organics Buy it on Amazon link $6.35, prime Gomasio is a Japanese ground sesame spice, I will be topping the Challah with. 🍷Gluehwein fall/winter hot wine drink. Yes, HOT. thank you Frumie, my Swiss friend. 3/4 cup water 3/4 cup sugar 1 cinnamon stick 1 orange 10 whole cloves 1 bottle Cabernet Sauvignon Wine (or any dry red) Bring simple syrup- water and sugar and cinnamon stick, to a simmer, cut orange in half and squeeze into the syrup. Press the cloves into the orange, and simmer for 30 minutes, until thick. Remove orange halves and pour in wine, until warmed through. Serve hot. 🍲Curry Lentil Dip Cook 1 cup lentils Saute 1 onion, 1 minced garlic, for 4 min. Add 1 tbsp tomato paste, and 1 tsp curry powder, add cooked lentils and salt and pepper. Mix all together on the fire for 1 minute, and the cool, and blend in food processor until smooth. 🍓Wheat Berry and Strawberry Salad Cook 2 cups wheat berry according to package instructions. Layer salad bowl with spinach, wheat berry, sliced strawberries, toasted almonds. Dress: 2/3 cup olive oil 1/3 cup lemon salt + pepper Shake well together 🥗Brussels Sprouts and Pickled Red Onion Salad Cut Brussels into 2's or 4's and roast on baking sheet, with olive oil, salt and pepper, at 400 for 40 minutes, mixing them 3 times throughout. Super simple pickled red onions Slice red onion into thin half moons, place in container or jar and cover with vinegar and salt. Refrigerate for 1 hour. (Can last in the fridge for a week) Combine Brussels sprouts with pickled red onions, cubed avocado, sliced cherry tomatoes, fresh lemon juice from 1 lemon, and more salt/oil if needed. 🐟Sous Vide Salmon with Orange Cilantro Sauce Prepare salmon by sprinkling salt and pepper, and fresh herbs. Place in bag with some oil, seal. Set sous vide to 122 degrees, and put salmon in for 45 min - 1 hour. (1 hour would be for a thicker size salmon) 🍊Orange Cilantro Sauce 1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp chopped cilantro, 2 tbsp chopped shallots, salt, 1/2 cup water. Place in saucepan, and simmer for 10 minutes, or until reduced. Serve over salmon. 🍎Butternut Squash and Apple Soup Adapted from Ina Garten In a large pot, heat 1/4 cup olive oil, and add 3 large diced onions, and 2 tbsp curry powder. Cook for 20 min. Cut 2 butternut squash and 4 apples into chunks (peeled, cored) Place in the pot with 3 cups water, 2 tsp kosher salt, 1/2 teaspoon pepper. Cook for 40 minutes. Add 1 cup apple juice and blend soup (I use hand blender) Add water to thin soup to desired consistency. 🥩Zurcher Geschnetzeltes Veal in a creamy sauce Sprinkle 2 lbs veal (chopped in small square pieces) with an even dusting of flour. Heat a large frying pan with oil and brown meat on all sides, remove and set aside. Saute one chopped onion and garlic in that same pan for 4 minutes, add 8 oz sliced crimini mushrooms, and lemon zest from 1 lemon, and cook for 5 minutes. Add 1/2 cup dry white wine to pan, scrape the pan for any meat bits. Return the veal to the pan, and cook for 5 minutes. Add 3/4 cup almond milk, season with paprika, salt and pepper and let it finish cooking for 5 minutes. Garnish with parsley. 🥔Sweet potato kugel Preheat oven to 400, and grease a 9x13 glass dish. Saute 2 onions for 10 minutes until edges start browning, shred 3-4 large sweet potatoes in food processor, Separately, beat 5 eggs, 1/2 cup flour, 3 tbsp oil, salt, pepper. Mix with onions and sweet potatoes. Bake for 1 hour. 🍪Spitzbuebe  Swiss Raspberry Cookies These are aka the Bubby Cookies, my bubby from Morocco always brought these with her when she came to visit. Recipe link, click above Cookie Cutters you will need for this- click here.

This menu is awesome. Super fresh and colorful, okay maybe a bit heavy on the reds... 🙂 but fall did that to me. Shabbat Shalom!!! 🍺Dark N Stormy 1.5 oz rum Ginger beer Lime wedge Fill glass with rum, top with ginger beer and ice. Garnish with lime wedge. 🍞Cashew crusted challah Coarsely chop cashews, egg wash Challah and generously cover with cashews. 🌶️Spicy Red Pepper Dip 2 red bell peppers 2 jalapenos 4 cloves garlic 2 tbsp tahini 1 tsp salt 1 tbsp lemon juice 1 tbsp apple cider vinegar Broil red peppers, jalapeno and garlic wrapped in foil, until charred. Place in Ziploc bag, and let cool. Remove skins. Blend peppers, garlic with the remaining ingredients. 🥑California green salad 3 heads artisan romaine lettuce, chopped 3 scallions, sliced 1 avocado, cubed Slivered almonds Dressing: 3 tbsp olive oil 1 tbsp vinegar sprinkle of garlic powder, onion powder, paprika, ground mustard, salt and pepper. 🐟Blackened red snapper Spice Blend: 1 tbsp kosher salt 1 tsp smoked paprika 1 tsp paprika 1 tsp garlic powder 1/2 tsp black pepper 1/2 tsp cayenne pepper Coat 4 red snapper fillets well. on both sides, with spice blend. Place on baking sheet with an even coating of oil, bake at 550 for 6-8 minutes. 🥔Okra and Potato Salad Red potatoes Cut into chunks, toss with olive oil and roast at 400 for 55 min. Sweet potatoes Cut into chunks, toss with olive oil, salt and pepper and roast for 35 min. Okra Cook fresh okra in a skillet with oil, season with salt and pepper, turn the okra a few times, until lightly brown. Dress and combine above components: 3 tbsp red wine vinegar, 1/4 cup olive oil, 2 tbsp capers, 1 tsp mustard powder, 1 tsp salt, and pepper. 🍅Tomato and Sundried Tomato Soup 1 onion chopped, 1 clove minced garlic, sauteed in oil in a big soup pot. Then add 2 15 oz cans diced tomatoes, 1/4 cup sundried tomatos, 2 tbsp tomato paste, 2 cups water, 1/2 cup almond milk, 1 tbsp nutritional yeast, salt, pepper, oregano. Allow to cook for 20 minutes, and blend with immersion blender. Can serve with croutons. 🍆Turkish Eggplant Pie 2 eggplants- roast at 400 for 1 hour. Scoop out flesh, and blend until smooth. Saute 1 onion and 1 yellow or orange pepper, with 1 tsp cumin and 1 tsp smoked paprika, for about 6 minutes. Then add 4 chopped Roma tomatoes (small size), and 2 tbsp tomato paste. Cook the mixture out for about 15 minutes. Add the blended eggplant, and 3 minced garlic cloves, 1.5 tsp salt, 1/2 tsp pepper. Stir the mixture over the fire to bring it all together. Place mixture in pie crust, top with thin slices of tomato, and an even sprinkling of bread crumbs. Bake at 350 for 1 hour. 🍗Basil and balsamic chicken Blend 1/2 cup basil 1/2 cup parsley 2 tbsp fresh rosemary 2 tbsp fresh thyme 1/4 cup balsamic vinegar 1/4 cup olive oil 1 tbsp dijon mustard Salt, cayenne pepper Rub mixture into chicken, 8 chicken legs. Refrigerate for 2 hours (or longer) Bake at 350 for 1 hour covered, and 1 hour uncovered. 🍪 Bourbon Pecan Chocolate Chunk Cookies cause what could be better? Thank you Eliezer Wodowski for posting. #challah