BONUS
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PESACH PRODUCT LIST
To keep from year to year
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Freund's Kosher l'Pesach Atlantic and baby salmon means our mashgiach personally oversaw the entire process, from the moment the live salmon was caught all through final packing and sealing. Enjoy complete cheirus from any concern of worms or chametz.
chocolate.
Improves digestion
Boosts energy Supports bone health
Relieves acidity
Helps with weight loss
WEEKLY SPECIALS
עדוי ימ עברא
ONION & WHITE WINE CHICKEN
With all the flavor and umami reminiscent from the yearlong-favorite: Chicken Marsala, this is a similarly delicious and elevated Chol Hamoed dish that your whole family will enjoy.
Ingredients:
6-8 thinly sliced chicken cutlets
½ cup potato starch
¼ teaspoon salt
¼ teaspoon black pepper, optional
5 tablespoons oil, divided
2 white onions, sliced thinly
½ cup white wine
1 ½ cups chicken broth or water
Directions:
1. In a large bowl or ziploc bag, toss the chicken in potato starch, salt, and pepper.
2. Shake off each cutlet.
3. Heat 3 tablespoons oil in a large frying pan. Shake off each cutlet from the potato starch and fry on medium-high heat for 1-2 minutes on each side. Remove from pan and set aside.
4. Heat the additional 2 tablespoons of oil in the frying pan. Add the sliced onion and lower heat to medium. Let caramelize for 10 minutes until golden, stirring often.
5. Add the white wine and chicken broth/water. Bing to a boil.
6. Add the chicken cutlets back to the pan. Coat with the sauce.
7. Cover and let simmer for 30 minutes, basting occasionally.
1,2,3 CRUNCHY CARROT KOHLRABI SLAW
With a well-rounded sweet and savory crunch, this condiment is a delicious hybrid of broccoli salad and coleslaw. Best served fresh.
Ingredients:
2 medium kohlrabi, peeled
1 large carrot, peeled
½ of a fresh lime, juiced
2-3 tablespoons water
3 tablespoons homemade mayonnaise
½ teaspoon black pepper, optional
Instructions:
1. Using the largest grater attachment in your food processor (or using a hand grater), grate the kohlrabi and carrots to create coarse, large shreds..
2. Place the grated kohlrabi and carrots in a large bowl and stir in the lime juice and water.
3. Add the mayonnaise and black pepper and toss well until fully combined. Serve.
POTATO CREAM SOUP WITH KALICHEL CROUTONS
Hearty, homey, and absolutely delicious - this potato cream soup is a must-have for your Chol Hamoed dinners. You can easily prep this in advance and rewarm before serving.
Ingredients:
1-2 tablespoons oil, for sauteing
1 large onion, diced
3 cloves garlic, optional
1 small knob celery (celeriac), peeled and diced
2 medium-sized parsnips, peeled and diced
4 Yukon Gold potatoes, peeled and diced
1½ tablespoons salt
1 Kalichel, 1-2 packs bone-in flanken, or 2-3 chicken cutlets
8 cups water (you can substitute some of the water with chicken broth for added flavor)
3–4 tablespoons potato starch
½ cup water, to dilute potato starch
Directions:
1. In a large soup pot, heat oil over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. If using garlic, add it now and cook for another minute until fragrant.
2. Add the diced knob celery, parsnips, and potatoes to the pot. Cook for another 10 minutes, stirring often.
3. Pour in the water/chicken broth and add the Kalichel, flanken, or chicken cutlets.
4. Season with salt and bring the soup to a boil.
5. Reduce heat to low and let simmer for 1½ to 2 hours, until the vegetables are very soft and the meat/chicken is fully cooked.
6. Remove the meat or chicken from the pot and cut into croutons, or shred with two forks. Set aside.
7. In a small bowl, whisk the potato starch with ½ cup cold water to create a slurry. Slowly stir the slurry into the soup and cook for 2-3 minutes.
8. Blend the soup using an immersion blender until completely smooth and creamy.
9. Add the croutons/shredded meat or chicken back into the soup.
10. Ladle the hot soup into bowls. Top each serving with the Kalichel croutons or shredded chicken/flanken. Serve warm and enjoy!
