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every time. Your רשע השמח table centerpiece, wherein every whi smells like the orchard and every sip tastes of unique fruit blends. Fill your cup with juice flavors that refresh anew, every time.

Shopping for your cream cheese is easy: Just go for the brand that will leave you smiling. Fluffy, creamy texture and quality ingredients combines to make Norman's the best on the shelf.

shmear a smile

We prep, you cook.

Fresh-frozen garlic, basil and glazed onions for patchke-free taste in every dish.

Savor the flavor of convenience & better-tasting dishes! B'gan frozen basil, garlic & glazed onions jars add a power punch of real flavor to your food, 100% mess-free! Made with the freshest our greenhouse has to offer, you’re putting your best flavor forward with B'gan.

Sheindy Unger is a certified nutritionist and founder of Weight loss by Sheindy. She writes and speaks extensively on the topic of healthy, permanent weight loss. Her program is based on eliminating highly processed food- and ingredients too. Sheindy’s featured recipes are free of white starches and all forms of sweeteners. She uses whole, natural foods to create delicacies. Her recipes promote a balanced digestion, strong metabolism and curbed cravings. Follow Sheindy’s recipes for wholesome food along with a renewed quality of life.

Photography by: Sara Zissy Kasten

MEDITERRANEAN SALMON TACO CUPS

INGREDIENTS:

6” Wraps

Baked Salmon, shredded into large pieces Canned Corn Matbucha Chickpeas

Red onions, sliced thinly Capers, optional Caesar dressing (or any other favorite dressing)

DIRECTIONS:

1. Preheat oven to 350°.

2. Press the wraps into small challah (bilkele) pans, and ruffle the edges of each one into a flower shape. Spray the wraps with cooking spray. Bake for 10-15 minutes until crisped and stiff.

3. Fill the baked wrap cups with salmon, corn, matbucha, chickpeas, red onions, and capers. Drizzle with dressing and serve.

TAHINI MAPLE SUSHI BOWL

SALAD BOWL

Baked Salmon, shredded into large pieces Brown rice, cooked according to pkg. instructions

Button mushrooms, peeled and cut into large chunks

English cucumbers, sliced thinly Avocado, sliced thinly Crispy fried onions or crushed Wonton chips Scallions, sliced Black sesame seeds

TAHINI MAPLE DRESSING

3 tablespoons tahini paste 2-3 tablespoons mayonnaise 1 tablespoon maple syrup 1 tablespoon soy sauce 1 teaspoon rice vinegar 2 teaspoons lime juice 1 clove garlic, crushed 5 tablespoons water Salt, to taste

Freshly crushed black pepper, to taste

DIRECTIONS:

1. Roasted Mushrooms: Preheat oven to 350° and line a baking sheet with parchment paper. Arrange the mushroom chunks in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake for 20 minutes.

2. Tahini Maple Dressing: In a small bowl, combine all ingredients and whisk until smooth.

3. Arrange the bowl: Layer the brown rice, salmon, roasted mushrooms, cucumber, and avocado slices. Top with crispy fried onions or wonton chips. Sprinkle scallions and sesame seeds. Drizzle with the tahini maple dressing and serve.

SALMON MUSHROOMS WELLINGTONS

Yield: 6 Wellingtons

INGREDIENTS:

1- 10x15 sheet puff pastry

Dijon mustard

Maple syrup or honey

Baked Salmon, shredded into large pieces

1 white onion, finely chopped

1 clove garlic, crushed

1- 8 oz can mushrooms, finely chopped Salt and pepper, to taste Egg, whisked for egg wash

Mushroom sauce, for serving

DIRECTIONS

1. Preheat oven to 350° and line a baking sheet with parchment paper.

2. Heat oil in a medium saucepan. Add the onions and cook on low-medium heat, until caramelized. Add the crushed garlic and chopped mushrooms and cook for another 3-5 minutes. Remove from heat and set aside.

3. Cut the puff pastry sheet into 6 large squares. Stretch each square into a rectangle.

4. Smear dijon mustard in the center of each pastry. Add a small drizzle of maple syrup or honey. Top with the mushroom mixture and add the shredded salmon.

5. Fold over each pastry, lengthwise to form long logs. Place seam side down and pinch the two sides closed with a fork.

6. Brush with egg wash. Score the tops of the pastry with a knife to create a crosshatch pattern, or top with sesame seeds.

7. Bake for 25-30 min until golden brown. Serve warm with mushroom sauce.