ELEVATED DAIRY CRUNCH SALAD

Fresh, springy, and oh-so-crunchy, this delicious salad is easy to throw together and makes the perfect, light side for your Shavuos brunch. Keep it parve by swapping the mozzarella with a chewy grain, such as quinoa or farro. Enjoy!

Ingredients

Spring Mix or Arugula

Daikon Cress Shoots

Red radishes or rainbow radish, sliced into matchsticks

Shredded carrots

Dried cranberries

Scallions, cut into tall lengthwise strips

Crispy fried onions

Fresh, shredded mozzarella

LEMON HERB DRESSING

¾ cup extra-virgin olive oil juice of 2 lemons

1 heaping teaspoon lemon zest

Fistful fresh parsley or 2 cubes frozen, crushed parsley

1 teaspoon dried dill or 1 cube frozen, crushed dill

1 clove crushed garlic

2 teaspoons pure honey

1 ½ teaspoons Dijon mustard

Freshly ground black pepper and salt, to taste

DIRECTIONS:

1. Dressing: In a bowl or jar, combine all the dressing ingredients and blend with an immersion blender until emulsified. Refrigerate before serving.

2. Salad Assembly: In a large serving platter, or individual plates, start by spreading the spring mix/Arugula, then add the rest of the ingredients. Drizzle with Lemon Herb dressing before serving. Enjoy!

Note: Some ingredients are prone to infestation. Ask your Rav how to check them.

SALMON & PASTA IN LEMON WINE REDUCTION SAUCE

When you’re looking for an elegant and well-composed salmon dish, this is the one. Full of fresh, lemony flavor and delicious textures, feel free to serve it over pasta, salad, or on its own.

INGREDIENTS:

LEMON WINE REDUCTION SAUCE

1-2 tablespoons oil

½ purple onion, finely chopped

2 cloves crushed garlic

¼ cup Tuscannini white cooking wine

1 teaspoon lemon zest

3 tablespoons lemon juice (1 lemon, juiced)

1 tablespoon chicken soup mix

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon chopped capers, optional

1 tablespoon chopped, fresh parsley

1 teaspoon freshly ground black pepper

1-2 tablespoons margarine

HONEY LEMON SALMON

4-6 baby salmon filets or 1 side of salmon

Salt and freshly ground black pepper, to taste

2 lemons, thinly sliced

1 ½ tablespoons honey (or maple syrup)

1 lemon, juiced

PASTA

1 pkg fettuccine pasta, cooked according to package instructions

DIRECTIONS:

LEMON WINE REDUCTION SAUCE:

1. Heat oil in a medium skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2-3 minutes.

2. Add the crushed garlic, wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half (2-3 minutes).

3. Meanwhile dilute the chicken soup mix and cornstarch in 1 cup water. Add the mixture to the skillet, then add the capers, parsley, and black pepper. Cook, stirring, until the sauce is reduced by about half (about 2-3 minutes).

4. Remove pan from heat and stir in margarine until melted.

5. Reheat mixture before serving.

HONEY LEMON SALMON

1. Preheat your oven to 375° and line a baking sheet with parchment paper.

2. Wash the salmon and pat dry with paper towel. Place the salmon on your prepared baking sheet and tuck the lemon slices beneath, on top and around the slices.

3. Sprinkle the salmon with salt and pepper to taste.

4. In a small bowl, whisk the honey with the lemon juice. Brush the mixture on top of the salmon and lemons.

5. Bake for 20 minutes until the fish flakes easily. Turn the oven to broil and bake for an additional 2-3 minutes until slightly crisp around the edges.

ASSEMBLY:

Place a bed of cooked fettuccine on your plate (swirl in circles to make it look pretty). Top with a slice of baked salmon and generously drizzle with the Lemon Wine Reduction Sauce. Garnish with fresh parsley and serve warm.

TIP:

You can prep all the ingredients before Yom Tov. To serve, simply bring the fettuccine and baked salmon to room temperature. Then, gently reheat the Reduction Sauce over low-medium heat.

POTATO & SPRING ONION ‘BUTTER’ TART

Flaky, buttery and restaurant-quality, this tart is the best version of a potato knish you'll ever have. Keep it parve or make it dairy. Either way, it’s a mouthwatering bite your whole family will love.

TART DOUGH:

1 ½ cups all-purpose flour, plus more to flour the surfaces

¼ teaspoon salt

1 ¼ stick (10 tablespoons) margarine or butter, cut into thin slices

2-3 tablespoons ice water

FILLING:

2 Yukon gold potatoes, peeled and cubed

1-2 tablespoons oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon Dijon mustard

1 large onion, thinly sliced

5 garlic cloves, sliced

3 scallions (green part included), sliced into long lengthwise strips

1 egg, whisked for egg wash

Crumbled feta cheese, optional for garnish

Chopped fresh parsley, for garnish

DIRECTIONS:

1. Dough: Place the flour, salt, and butter/margarine in the bowl of a food processor. Pulse until crumbly. Slowly add 2 tablespoons of ice water. At this point, the dough should start to come together and form into a ball. If not, add in the rest of the water until it does.

2. Form dough into a ball and wrap with plastic. Refrigerate for at least 1 hour or overnight.

3. Potatoes: Meanwhile, cook the potatoes in water until soft. Remove from heat and mash with oil, salt, black pepper, and Dijon mustard. Set aside.

4. Sauteed onions: In a medium saucepan, heat oil over medium heat. Add the sliced onion and cover pan. Saute for about 8-10 minutes until soft, stirring occasionally. Add the sliced garlic and cook for an additional 1 minute. Remove from pan and set aside.

5. Scallions: In the same pan of the onions, add the sliced scallions and cook for 1-2 minutes until slightly wilted. Set aside.

6. Assembly: Sprinkle your work surface and generously coat your rolling pin with flour. Remove the dough from the refrigerator and let rest for about 5 minutes.

7. Roll the dough into a rectangle as best as you can, it may get crumbly.

8. Generously spray a springform tart pan with cooking spray. Evenly press the dough into the pan.

9. Spread the mashed potatoes in an even layer over the dough. Top with sauteed onions, then wilted scallions.

10. Brush the outer crust with egg wash.

11. Bake for 45 minutes or until the crust turns golden brown. Remove from heat and cool slightly. Top with crumbled feta (optional) and fresh, chopped parsley. Enjoy!

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