We can’t get enough of this easy peasy treat that is healthy enough for breakfast and just sweet enough for dessert. When organic strawberries are in their prime, you’ll want to make this for loved ones and guests again and again. Shhh. Don’t tell mom how simple this is.
1 cup of Bellwether Farms Basket Ricotta to 1 Tbsp sugar, mixed
1-quart strawberries, cut in chunks
Aged balsamic vinegar, we like Calolea (local!)
Spread a thin layer of the ricotta mix on the bottom of your berry bowl. Drizzle a little of the balsamic. Add your strawberries and a nice spoonful of ricotta on top and drizzle with more balsamic. Makes enough for 4 – 6 people. Serve immediately.
Why reserve only for Passover. These fluffy, eggy and delicious pancakes are good anytime of year!
8 eggs, separated
½ cup matzo meal
¼ cup sparkling water
Pinches of salt
Fresh fruit or fruit compote garnish for serving
Separate eggs. Put yolks in a bowl with matzo meal, sparkling water and generous pinch of salt. Combine with small whisk or fork. Put whites in another bowl and whip to stiff peaks. Gently fold whites into the yolk mixture.
Heat a small skillet on medium to medium-high. Add 1 Tbsp oil and then ¼ of matzo meal mixture. Cook until the pancake sizzles around the edges and firms up. Flip it over and cook it for a little less time on the second side. Repeat this process three more times, or if you’ve got a big pan, add more oil and cook ‘em more quickly!
Put bubaleh on a plate and sprinkle with sugar and a little cinnamon. Top with fresh fruit or compote and serve.
This traditional Ashkenazi stew is sometimes made with meat, but this one is all vegetarian. Sweet and comforting, it is a favorite served at Jewish holidays and my become a go-to at yours too. Feel free to sub out your favorite yam or Japanese sweet potato for the tried-and-trues.
5 carrots, peeled and sliced into ½” rounds
1 large sweet potato, peeled and cut into 1” pieces
2 cups veggie broth
2 Granny Smith apples
¼ cup dried currants
¼ cup raisins
¼ cup dried apricots, chopped roughly
¼ cup mild flavored honey
½ tsp each salt and pepper
2 oranges, zested and juiced
2 Tbsp potato starch
2 Tbsp olive oil
Preheat oven to 350 degrees.
In a saucepan over medium heat, cook carrots and sweet potatoes in the broth for about 10 minutes, until slightly tender. Remove from heat, drain.
While the root veggies are cooking, peel and core the apples, cutting into ½” wedges. In a small bowl, mix the dried fruit, honey, juice and zest, salt and pepper and potato starch. Pour root veggies and apples into a casserole dish and pour juice/fruit mixture over. Drizzle olive oil over. Bake for 30 minutes or until crispy and golden.
Matzo brei is frequently eaten as a breakfast food during Passover, when matzo is plentiful. But many people make the dish all year round. And no wonder. It’s so simple and good, can be prepared sweet or savory, and kids love it.
4 large eggs
2 sheets matzo
2 Tbsp milk or water
2 Tbsp butter or ghee
Salt/pepper/sugar to taste
Applesauce and sour cream, for serving
Add a drizzle of honey (optional)
Scramble eggs and milk/water in a bowl with a whisk until nice and fluffy.
Place matzo sheet under hot running water for 20-60 seconds just until it begins to soften. Let it get soft but NOT mushy. Shake off excess water and reserve the matzo.
Over medium heat, melt butter/ghee in skillet or frying pan. Break matzo into small pieces and place in skillet. Sauté for about a minute until evenly coated with butter/ghee.
Pour scrambled egg mixture over matzo pieces/Stir eggs with a spatula until well-combined with matzo. Cook eggs for about 2 minutes, flipping and stirring continuously so eggs don’t sit and overcook. You want eggs to be cooked barely cooked and not runny. As you cook, sprinkle in salt/pepper/sugar (if you want a sweeter matzo brei) to taste.
Serve with applesauce and/or sour cream if desired.
Norouz (“New Day”) is the Iranian New Year, also known as the Persian New Year. It is the day of the vernal equinox – March 20th this year – and also the first day of the first month of the Iranian calendar (Farvardin). It is a time of great joy and family celebrations that are shared by people of all faiths in many countries that trace their history back through the centuries to the ancient Mesopotamian civilization and the Persian Empire. Many thanks to Shahriar Eskandari of Weavers Way Co-op in the Philadelphia, PA for contributing this delightful recipe.
5 Tbsp. vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale green
parts only, finely chopped
5 large eggs
1 ½ tsp. kosher salt
1 tsp. baking powder
1 tsp. black pepper
½ tsp. ground turmeric
1 ½ cups finely chopped cilantro
1 ½ cups finely chopped dill
1 ½ cups finely chopped parsley
1 Tbsp. dried fenugreek leaves (or,
substitute 1 Tbsp. finely chopped fresh
watercress leaves and 1 Tbsp. finely
chopped fresh celery leaves)
Toasted walnut halves and
pomegranate seeds for serving
Heat 2 Tbsp. oil in a 10 inch skillet over medium-high heat. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
Whisk eggs, salt, baking powder, pepper and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley and dried fenugreek (Or finely chopped watercress and celery leaves if using.) The egg mixture should look thick and very green.
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set about 1 minute. Let cool slightly, then slide out onto a platter. Decorate with toasted walnut halves and pomegranate seeds before serving.
Moist and delicious, Banana Bread is a crowd-pleaser for audiences young and old. Easy to make and delicious for breakfasts and snacks, there’s a reason they even gave this quick bread its own National Day. What gives this particular recipe its winning edge? We found caramelizing the bananas gives this recipe mega-flavor!
1 lb ripe bananas, peeled (3-4 bananas)
1 ¼ cup brown sugar, divided
10 Tbsp butter, softened and divided
1 ¼ tsp cinnamon
¼ tsp grated nutmeg
1 tsp vanilla extract
½ tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup buttermilk*
2 cups all-purpose flour
1 cup toasted pecan or walnut pieces
Optional: ½ cup mini chocolate chips
Preheat oven to 325°. Grease 9” x 5” loaf pan.
In large frying pan over medium heat, add sliced bananas, 2 Tbsp butter and ¼ cup brown sugar. Stirring often, allow bananas to brown slightly. Add cinnamon and nutmeg, continue cooking 3-5 minutes. Remove from heat. Add vanilla extract.
In a large bowl, add remaining ½ cup butter and 1 cup brown sugar. Beat until smooth, 2-3 minutes. Add egg, baking soda, baking powder and salt. Mix well.
To mixture, add buttermilk, Then, alternately add flour and caramelized bananas, mixing well between additions and ending with flour.
Stir in toasted nut pieces, mini chocolate chips (if using) and pour batter into prepared loaf pan. At the 20 minute mark, using a knife, score the top of the banana bread “skin” down the center from end to end (about 1/8th of an inch in) to create that beautiful professional slash look. Bake an additional 30-45 minutes, or until a cake tester comes out clean. Allow to cool slightly before removing from loaf pan and slicing.
*Or clabber whole milk by adding ¼ tsp vinegar to it and let it sit for a couple of minutes before adding to recipe.