Open 1 can of artichoke hearts (13.75 oz) and drain completely. Finely chop artichoke hearts. Add to small challah dough recipe, (I used a 5 cup flour recipe) before the flour. May need additional flour from the moisture of the artichoke. I sprinkled maldon salt over the egg wash.

Walnut + Sun-dried Tomato Dip

1 1/2 cups walnuts

1/2 cup sun-dried tomatoes (dry)

2 tablespoons nutritional yeast

2 lemons, juiced

2 garlic cloves

1 red pepper, chopped

1 tsp salt

Sprinkle of pepper

2 tablespoons of water

In a food processor, blend all the ingredients until after the salt and pepper. Slowly add the water until it reaches a creamy consistency.

Spread on a flat dish, create a well, and garnish with olive oil.

Cauliflower Gnocchi Salad

Thank you to my salad queeeeen, Sarale!

1 lb. cauliflower gnocchi

1 tbsp olive oil

pinch of salt

1 tsp mushroom umami spice

Spring mix or baby kale

2 cups shredded green cabbage

1 pint cherry tomatoes, halved

Toasted, sliced almonds for optional garnish

1/4 cup fresh chopped dill

A handful of fresh chopped cilantro

4 leaves fresh mint

Dressing:

Olive oil

1 lemon, juiced

Salt to taste

Preheat oven to 400 degrees. Combine cauliflower gnocchi with olive oil and roast for 25 minutes, mixing once. Season with salt and mushroom umami spice when finished. Let cool.

Layer salad with greens, cabbage, cherry tomatoes, roasted gnocchi, almonds and herbs.

Add dressing.

Cucumber Salad with Honey Scallion Vinaigrette

4 persian cucumbers, diced

1 head broccoli, chopped

3 baby bok choy, sliced

Toasted sesame seeds

Honey Scallion Vinaigrette:

6 scallions

2 tbsp rice vinegar

1 tsp honey

1/4 cup oil

1 tbsp fresh chopped cilantro

1 tsp salt

Sprinkle of pepper

2-3 tbsp water

Blend well in food processor or with immersion blender.

Slow Roasted Salmon and Basil Cream Sauce

1 lb. salmon cut into individual portions

Season with salt and pepper.

Squeeze fresh lemon over all the salmon pieces.

Slow roast the salmon (withOUT the basil cream sauce, this comes after,) at 275 degrees for 25 minutes.

Basil cream sauce:

3 small basil bunches

4 garlic cloves

1 tsp salt

2 tbsp nutritional yeast

1 tbsp olive oil

1 cup mayonnaise

Blend well in food processor.

Spread basil cream sauce over baked salmon before serving.

Sous Vide French Roast

Heat sous-vide to 135 degrees.

Spice French Roast full, on all sides with salt, pepper, paprika, onion, garlic, and add 1 tsp liquid smoke.

Seal and cook for 22 hours.

Sauce:

Dice 2 onions and sauté in a pan with 1 tbsp of oil. Sauté for 10 minutes then add all the beefs juices from the sous vide bag. Let it simmer until thickened.

Slice beef and serve with the sauce.

Roasted Petite Potatoes with Leek and Beets

3 lbs peewee potatoes

2 medium beets, peeled and diced

2 bunches or 6 medium leeks, sliced

3 tbsp oil

1 tbsp salt

Sprinkle of pepper

1 cup dry white wine

Combine all ingredients in a large roasting pan, Roast uncovered at 375 degrees for 2 hours total, mixing every 30 minutes.

Chocolate 'Ravioli' and Tea

Thanks for the inspo- Australian stay at home mum!

2 packs of 5" puff pastry squares

1 pack of 24 Nutty Chews or any of your favorite chocolate bars

1 egg

Sugar for sprinkling

1/4 cup chocolate chips, melted in a ziplock bag

Cut each puff pastry square in 2 rectangles, and place a nutty chew (either a whole one, or trim it to fit) in the center of the bottom half. Fold the top down to form a square, and use a fork on all 4 sides to crimp it shut.

Egg wash the tops, and sprinkle some sugar.

Bake at 385 degrees for 18 minutes.

Melt the ziploc bag of chocolate chips by placing the bag in hot water. Snip the corner and drizzle over cooled desserts.

MAMENU

Shabbat Dinner 02.22.

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