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Be tHe oOhAhH At tHe ShAbBoS NaChAmU KiDdUsH!

CoNfEtTi iCe cReAm cAkE LoGs

avAiLaBlE At yOuR LoCaL GrOcErY

SUSHI

WE MAKE BEAUTIFUL FISH PLATTERS (must order in advance)

M E E T

MEET CAULIFLOWER AGAIN (a series)

C A U L I F L O W E R

( a g a i n )

servings

INGREDIENTS

◆ 1 cup water

B u f f a l o

it's not often that we get to have our buffalo and ranch at the same time! Enjoy this parve version and dip to your heart's (dairy content)

It's not often that we get to have our Buffalo and ranch at the same time! Enjoy this parve version and dip to your heart's content

4 servings 35 minutes

Buffalo Cauliflower

25 minutes

INGREDIENTS

1 cup water

1.5 cup cornstarch (or 1 c flour)*

1 tsp garlic powder

◆ 1.5 cup cornstarch (or 1 c flour)*

◆ 1 tsp garlic powder

◆ 2 tsp paprika

◆ 2 Tbsp oil

◆ Salt & pepper

C a u l i f l o w e r

DIRECTIONS

2 tsp paprika

2 Tbsp oil

Salt & pepper

1 head cauliflower cut into florets (or 2 boxes freshly checked cauliflower)

◆ 1 head cauliflower cut into florets (or 2 boxes freshly checked cauliflower)

1 cup hot sauce **

1 stick melted butter

◆ 1 cup hot sauce **

◆ 1 stick melted butter

USEFUL INFO:

With

Fork

+ Bowl

With Fork + Bowl Dairy Fresh Ranch Dressing

Dairy Fresh Ranch Dressing

P r e h e a t o v e n t o 5 0 0 ° F ( i f y o u h a v e a n a i r f r y e r , u s e t h a t i n s t e a d , o n 4 0 0 ° )

INGREDIENTS

I n a b o w l , c o m b i n e c o r n s t a r c h ( o r f l o u r ) , g a r l i c p o w d e r , p a p r i k a , a n d w a t e r

◆ 1 preheat oven to 500° F. (if you have an air fryer, use that instead, on 400°.

C o a t c a u l i f l o w e r i n a a b i t o f p l a i n c o r n s t a r c h , t h e n d i p e a c h f l o r e t i n t o t h e

a b o v e m i x t u r e , t a k i n g c a r e t o c o a t i t c o m p l e t e l y

◆ In a bowl, combine cornstarch (or flour), garlic powder, paprika, and water.

◆ Coat cauliflower in a a bit of plain cornstarch, then dip each floret into the above mixture, taking care to coat it completely.

G r e a s e a b a k i n g s h e e t w i t h 1 T o i l , s p r e a d t h e f l o r e t s , s e a s o n w i t h s a l t a n d p e p p e r , d r i z z l e w i t h a n o t h e r T o i l , t h e n b a k e u n c o v e r e d f o r 1 5 m i n u t e s

M e a n w h i l e , m i x h o t s a u c e a n d b u t t e r t o g e t h e r

◆ Grease a baking sheet with 1T oil, spread the florets, season with salt and pepper, drizzle with another T oil, then bake uncovered for 15 minutes.

W h e n c a u l i f l o w e r i s d o n e , p o u r t h e s a u c e o v e r i t , a n d t o s s w e l l B a k e f o r a n o t h e r 1 0 m i n u t e s P o u r r e m a i n i n g s a u c e o v e r i t

◆ Meanwhile, mix hot sauce and butter together.

S e r v e w i t h F O R K + B O W L D A I R Y

◆ When cauliflower is done, pour the sauce over it, and toss well. Bake for another 10 minutes. Pour remaining sauce over it.

d d a s i d e o f c a r r o t a n d c e l e r y s t i c k s

◆ Serve with FORK + BOWL DAIRY FRESH RANCH DRESSING as a dipping sauce. Add a side of carrot and celery sticks.

a k e i t t h e c e n t e r o f a m e a l b y s e r v i n g i t a s a t a c o o r o n a b e d o f l e t t u

a d

Make it the center of a meal by serving it as a taco or on a bed of lettuce for a full salad.

USEFUL INFO:

*Cornstarch will make it gluten free Flour of your choice will give it a thicker coating

*Cornstarch will make it gluten free. Flour of your choice will give it a thicker coating.

**Hot sauce or Buffalo sauce both work well here Glick s Hot Sauce or Leiber's Hot Sauce are your best bet, (Chickie's Hot Popper Sauce & Dougie's Buffalo Sauce are good options, too) if you don't use classics like Frank's Red Hot DO NOT use hot bbq sauce, sriracha or chili sauce, etc There are many flavors of heat and there only relation is heat

**Hot sauce or Buffalo sauce both work well here. Glick's Hot Sauce or Leiber's Hot Sauce are your best bet, (Chickie's Hot Popper Sauce & Dougie's Buffalo Sauce are good options, too) if you don't use classics like Frank's Red Hot. DO NOT use hot bbq sauce, sriracha or chili sauce, etc.. There are many flavors of heat and there only relation is....heat.

Heat levels are subjective, so please taste the sauce before you coat the florets. Add more butter, a splash of vinegar, a squeeze of honey and/or ketchup. or, use less of the sauce, if you prefer a milder spicy. (This advice goes for tempering heat levels across the board.)

Full line of dressings, made from scratch, kept as close to nature as possible, no sugar added, ever. Available in kosher supermarkets all over the "Jewish metro New York" area.

Heat levels are subjective, so please taste the sauce before you coat the florets Add more butter, a splash of vinegar, a squeeze of honey and/or ketchup or, use less of the sauce, if you prefer a milder spicy (This advice goes for tempering heat levels across the board )

- H o n e y M u s t a r d B a l s a m i c D r e s s i n g R e a l A p p l e C i d e r V i n a i g r e t t e M i l d J a l a p e n o T a h i n i D r e s s i n g G r e e k H e r b S a l a d D r e s s i n g C r e a m y M a p l e S h a l l o t D r e s s i n g C l a s s i c P a r m e s a n C a e s a r D r e s s i n g A s i a n P e a n u t G i n g e r D r e s s i n g C i t r u s G a r l i c M a y o D r e s s i n g T a n g y S w e e t M u s t a r d V i n a i g r e t t e G a r d e n F r e s h H e r b D r e s s i n g R o a s t e d R e d P e p p e r V i n a i g r e t t e S e s a m e S p i c y M a y o D r e s s i n g D a i r y F r e s h R a n c h D r e s s i n g S a l a d s a r e a v a i l a b l e a t s e l e c t l o c a t i o n s u p s t a t e a n d a t R e f r e s h F r u i t s i n B r o o k l y n

∙ Apple Cider Vinaigrette - Honey Mustard Balsamic Dressing ∙ Real Apple Cider Vinaigrette ∙ Mild Jalapeno Tahini Dressing

∙ Greek Herb Salad Dressing ∙ Creamy Maple • Shallot Dressing ∙ Classic Parmesan Caesar Dressing ∙ Asian Peanut Ginger Dressing

∙ Citrus Garlic Mayo Dressing ∙ Tangy Sweet Mustard Vinaigrette ∙ Garden Fresh Herb • Dressing ∙ Roasted Red Pepper Vinaigrette

For more recipes, location updates,etc, follow us on IG or message us on Whatsapp to add your number for sstatus viewing

∙ Sesame Spicy Mayo Dressing ∙ Dairy Fresh Ranch Dressing

Salads are available at select locations upstate and at Refresh Fruits in Brooklyn

A series enjoy #wholesomegoodness

6 9 3 1 o r d e r s @ f o r k a n d b o w l n y c c o m @ f o r k a n d b o w l

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HOT CRUNCHY PICKLE DIP

For those of you who love a good crunch with a bit of heat. Adjust the amount of hot peppers to suit your taste. And for best results use regular mayonnaise, not lite mayonnaise.

1 (15 oz) can Israeli pickles

6 medium (pickled) hot peppers

1 (7 oz) cup mayonnaise

2 frozen garlic cubes

¼ tsp salt

½ tsp sugar

2 tsp dill weed

1. Chop the pickles and hot peppers into small cubes using a vegetable chopper.

2. Place remaining ingredients in a small bowl and mix well. Combine with chopped pickles and hot peppers.

Yields: 1 lb container

JALAPENO DIP

Super quick, easy and so versatile! For best results use regular mayonnaise, not lite mayonnaise.

2 medium jalapeno peppers

1 (7 oz) cup mayonnaise

2 frozen garlic cubes

¼ tsp salt

¾ tsp sugar

1. Separate the pits and ribs from the jalapeno peppers and set aside.

2. Place the jalapeno peppers (green parts only) along with the remaining ingredients in a tall container (or in a food processor fitted with the S blade) and blend with an immersion blender until smooth.

3. If you would like more heat in the dip, add in some of the reserved seeds and ribs and re-blend. Keep in mind that the taste will sharpen slightly as it sits.

Note: Wear gloves when dealing with jalapeno peppers and do not touch your eyes.

Yields: ½ lb container

SWEET ’N’ SPICY ONION DIP

Slightly sweet, slightly spicy…. an addictive combination. Be sure to give the onions all the time they need….

1 Spanish onion, diced

2 Tbsp oil

¼ tsp salt

2 Tbsp brown sugar

¼ tsp paprika

4 Tbsp sweet chili sauce (I used Lieber’s)

1 (7 oz) cup mayonnaise

1. In a small saucepan (not a frying pan, which will cause the onions to turn crisp), heat oil. Add diced onions along with salt. Saute over very low heat for about 45 minutes, stirring occasionally. At this point, the onions should be very soft and translucent.

2. Add brown sugar to the pot and raise heat to medium. Saute for an additional 5-10 minutes until onions appear caramelized with a jammy consistency.

3. Remove from heat. Add remaining ingredients and stir to combine. Refrigerate before serving.

Yields: 1 lb container

HUMMUS

Creamy and classic!

1 (15 oz) can chickpeas

¼ cup tahini

¼ cup water

1/8 cup lemon juice, preferably fresh

½ tsp salt

2 cloves fresh garlic

¼ cup oil

1. Rinse and drain chickpeas. Reserve 2 Tbsp for garnish.

2. Place along with remaining ingredients, besides oil, in the bowl of a food processor fitted with the S blade. Blend for 4-5 minutes.

3. Add oil and blend an additional 4-5 minutes until very smooth.

4. Transfer to a serving dish. Use the back of a spoon to form a small well in the center. Garnish with olive oil, reserved chickpeas, parsley and paprika. Alternatively, for added flavor, place your favorite confit in the center of the hummus.

Yields: 1 lb container