A COFFEE,
AFTER SUPPER?
DRINK . DO N ’ T OV E RTHINK .
Milchig or fleishig, this delicious and creamy oat milk cappuccino is your anytime parve cup of cold, refreshing co ee.
KOSHER DAIRY
R’ Mordechai Becher
R’ Menachem Apter
Binyomin Lerner
Dovid Pearlman
Pizza Salads & Spreads
Station Hot Bagels
Ready Sushi Platters
EASY CHICKEN TACOS
These tacos come together in minutes and are so delicious. They’re creamy and flavorful. Topped with a quick cucumber salad for some freshness, they’re the perfect easy dinner.
Ingredients:
1-1 1/2 lbs chicken cutlets, cut into strips
1 medium onion, thinly sliced
2 Tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1/4 tsp black pepper
3 tsp Mon Appetit Robust BBQ blend
2 Tbsp ketchup
1 Tbsp spicy brown mustard
Cucumber Salad:
3 cucumbers, thinly sliced
1/4 red onion, finely diced
1 Tbsp lemon juice
1 tsp kosher salt
1 tsp honey
Black pepper, to taste
Handful fresh parsley, chopped
Wraps, for serving
Garlic mayonnaise, for topping
Directions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions and sauté for 6-8 minutes.
3. Meanwhile, add chicken and remaining ingredients to a bowl. Mix well.
4. Once onions are sautéed, add spiced chicken. Lower heat and cook for 6-7 minutes, stirring occasionally, until cooked through.
5. Serve over charred wraps.
6. For the salad- combine all ingredients in a bowl. Mix well and enjoy.
ROASTED VEGETABLE SOUP
This blended soup is the perfect comforting bowl for winter. It’s packed with flavor from a variety of vegetables. It’s simple to throw together and of course, it freezes beautifully.
Ingredients:
1 red pepper, cubed
1 bag frozen onions
1 bag frozen zucchini
1 bag frozen sweet potato
1 bag frozen carrots
1 head garlic
1/2 cup oil
Salt and pepper, to taste
2 Tbsp Mon Appetit Harvest Blend
3 Tbsp Mon Appetit Aromatic Ginger Spice Blend
Directions:
1. Preheat oven to 375°.
2. Cut off a thin layer from the head of garlic. Drizzle about a tablespoon of oil on top. Wrap well with foil.
3. On a large baking sheet, combine all vegetables, oil and seasonings. Mix well. Place wrapped garlic on the tray.
4. Bake for 1 hour, until all vegetables are soft.
5. Add roasted vegetables to an 8 quart pot. Squeeze in the head of garlic. Fill with water or chicken stock. Bring to boil. Blend until smooth.
BALSAMIC ROASTED MUSHROOMS
The most addictive mushroom side dish ever, these can be a star of its own. They are fragrant, buttery and oh, so delicious. Easy to throw together and into the oven, these will be your new go to veggie side.
Ingredients:
16 oz baby Bella mushrooms or white mushrooms
2 cloves garlic, thinly sliced
2 tsp Mon Appetit Italian Herb Blend
1 tsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper, to taste
1 Tbsp pine nuts
Directions:
1. Preheat oven to 375°.
2. On a baking tray, combine all ingredients, expect pine nuts, and mix well.
3. Bake for 15 minutes. Add pine nuts and bake additional 5 minutes.
