/RECIPE/ Asian Vegetables with Quinoa

 

March 3rd 2015

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You can get this one-pot recipe right here. This is simply a brillant dish, simply brilliant. Instead of getting out two pans and a few bowls this recipe uses one pan. You heard me right. One pan. Did I forget to mention that this is a stir-fry recipe, and it starts with all raw food, including the quinoa?!?!

Let’s get into it! Slicing and prepping veggies – no biggie here. The veggies for the most part were in my fridge. I only had a snag on grabbing the eggplant. Being slightly :) out of season all of the ones at my local grocery store were not up to par – at all. So I followed the suggestion of others who commented on the recipe. and picked up some zucchini. A simple item swap an I was on my way to one-pot bliss.
All went very well in the cooking dept. no strange vaporized vinegar filling the house this time. Each item got its turn in the pan and they were cooking great. And then came the moment of truth. Would the quinoa cook or would their be dry little pearls stuck to parts of the pan. Thankfully they didn’t, no dry, unappetizing quinoa. It was all beautifully cooked and ready to go! I’m thinking that this may be the way to go in a few other veggie/seasoning combos. Maybe leave out the Asian flavors and go for an Italian one next time or Mediterranean…hmmmm. Well the wheels are churning and I’m thinking some more great food is ahead!
I do need to give a thanks here to the person who told me to ignore the label on the bag of quinoa. You know the one that tells you it’s “pre-washed & ready to cook!” Don’t believe it, trust me I learned that the hard way (imagine a few batches of quinoa being gagged down since it’s “healthy” and who wants to waste money?!?!) If you want to avoid the metal/soap taste that unwashed quinoa can have then rinse, and rinse again, and don’t forget to rinse. :) All the best!


 

Kosher Pasture Raised Slow Cooked Chicken ...

 

March 2nd 2015

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Have you ever tried cooking your chicken low and slow? It is a common method of cooking the best brisket, but not as well known for chicken.  There are a few ways to do this, our recipe takes advantage of garlic and lemon and some chicken broth to really bring out all the flavor.  Our chicken cooked for a few minutes at 400 degrees, but then the oven temp is reduced to 250 and the chicken cooks for another 1 hour and 45 minutes until it reached the perfect golden color you see in the picture.   The meat is moist and delicious and the skin comes out perfectly crispy.

We were very excited to use Grow & Behold’s, Sara’s Spring Chicken when making this recipe as their products have the reputation to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold’s birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food. This chicken tastes fresh and pure. When making this recipe, we highly recommend you to order your chicken from Grow & Behold.

Get our full recipe for Slow Cooked Garlic Lemon Chicken  and then check out our Giveaway for your chance to WIN!!!

***Giveaway*** Win with Grow and Behold!!! Every week for the next three weeks we will be sharing a new Grow and Behold recipe with you, perfect for Passover, and every week we will be announcing a new winner for one of three amazing prizes!!
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garlic lemon chicken

 

 

This post and giveaway is sponsored by Grow & Behold. 


 

Cocktail Inspired Mishloach Manot

 

March 2nd 2015

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Sending Mishloach Manot to friends and family is an obligation on Purim, but coming up with new ideas for your Mishloach Manot each year can be difficult. We all want to be creative and ‘wow’ our friends and family, but there are so many great ideas out there and narrowing it down to just one can be hard.  On Purim, there is an obligation to drink alcohol and cocktail inspired Mishloach Manot is a creative way to connect the obligation of drinking alcohol with Mishloach Manot. These three Purim inspired cocktails can easily be turned into Mishloach Manot using the packing instructions below and adding the cocktail ingredients.

Shushan Bullet

 A Mexican “Sombrero” can be used as container for the Shushan Bullet ingredients. You can use straws as filler and include 6 color-coordinated paper napkins and 6 assorted clear or multi-colored 2-oz plastic shot glasses.

Milk and Cookies Cocktail

Put the ingredients for the (Not-Your-Kids’) Milk and Cookies cocktails into large brown paper lunch sack with bright tissue to use as filler. You can add a can opener, disposable swizzle sticks (short size), 6 bright paper napkins, 6 assorted clear or multi-colored 2-oz. plastic shot glasses.

Sweet n Sour Ice Tea

For the Sweet ‘N’ Sour Iced Tea Shooters use a large Chinese-style paper or plastic take-out box packed with styrofoam “peanuts” or “noodles” to as a filler. Add 3 sets of chopsticks to use as stirrers, 6 color-coordinated paper napkins to match take-out container, and 6 assorted clear or multi-colored 2-oz. plastic shot glasses to match.

 

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RSVP #WinnDixieKosher Passover Twitter Party

 

March 1st 2015

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You’re invited to join our #WinnDixieKosher Twitter chat!

Hosted by @JoyofKosher and sponsored by @WinnDixie.

Now that Purim is over, it is time to start thinking about planning your seder! Whether you are holding the seder yourself or you are taking part at someone else’s home, we have tons of ideas for how best to plan, including deciding on your delicious menu.

If you live near a Winn-Dixie you should stop in to check out their Passover products. If that’s not an option you should definitely take part in this Twitter Party and you will have a chance to WIN great gift baskets from Winn-Dixie!  The gift baskets will include 1 signed joy of kosher cookbook and kosher for passover products.

When

Monday March 9th at 8:30pm EST

Who

@JoyofKosher @JoyofKosherMag @TamarGenger @JamieGeller

@WinnDixie

Moderator @MommyBlogExpert

How to participate
Use hashtag #WinnDixieKosher
Use Tweetchat or Twubs for easy chatting.

Anyone can participate, but you must be following @JoyofKosher and @WinnDixie and RSVP here below to win prizes!

RSVP

Let us know you are coming to the party in the comments below to be entered to win 1 of 6 gift baskets including 1 signed joy of kosher cookbook and kosher for passover products. Make sure to include your twitter handle.


 

The Secret Pantry Ingredient That Makes Every...

 

February 27th 2015

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There are quite a few secret pantry ingredients we all like to keep around, one all time favorite is Gold’s Duck Sauce.  It comes in a few flavors including hot and spicy and sweet and sour so you can tweak each recipe as desired.  The duck sauce provides a flavorful coating for any protein source, meat, chicken, fish and even hot dogs.  The texture of the sauce helps keep the food moist and tender and every recipe is quick and easy and absolutely delicious.

weet and sour salmon

Sweet and Sour Salmon

Sliced, assorted vegetables placed under the fish before cooking are an added bonus to this flavorful easy weeknight dinner that is just nice enough to serve company.

Duck Sauce Chicken joyofkosher

Duck Sauce Chicken

This famous chicken recipe wins awards even next to fancy poultry dishes that take hours to make.

Duck Mango Barbecue Sauce Brisket

All you have to do is slow-cook the meat in the oven two days before, remove any fat and save the pan juices for other recipes. Then heat the brisket on the grill and keep slathering on sauce until the meat is hot, glazed and crispy. It tastes terrific from the oven too (425 degrees).

 Sweet & Sour Pineapple Schnitzel

This sweet and sour pineapple schnitzel tastes like a cross between classic Chinese sesame chicken and sweet & sour chicken. Frying the schnitzel in tempura batter not only saves you from making batches of nuggets, but you’ll save on calories as well!

accordion hot dogs

Sweet and Sour Accordion Dogs

You can make this recipe with hot dogs, sausages or salami.  It only takes 5 minutes prep time and there only 3 ingredients for this amazing delicious and fun appetizer or snack, great for kids and big parties.

Vegan Thai Lettuce Cups

These Thai flavored tofu lettuce wraps use duck sauce to give a bonus of sweet tangy flavor.

Sweet and Tangy Meatballs

Makes a wonderful meal served over fluffy rice and some steamed green vegetables on the side!

Don’t miss this fun video for Kishke Stuffed Chicken, just click play above.

 

This article is sponsored by Gold’s, we have almost 100 recipes featuring Gold’s products, get them here.


 

Kosher Wine For Purim

 

February 27th 2015

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The Jewish holiday of Purim begins this year on Wednesday evening at sundown on March 4, 2015, and continues through Thursday night, March 5th.  The customs of Purim include “feasting and merrymaking,” in addition to “sending gifts to one another and presents to the poor”.  At Joy of Kosher the weeks leading up to Purim and through Passover include a lot of wine tasting.  It’s a tough job, but someone has to do it!

We recently visited the 9th Annual Kosher Food & Wine Experience, held this year at the Metropolitan Pavilion in Chelsea, a fashionable neighborhood in New York City.  Over 300 wines and spirits were available for sampling, and many new wines were introduced the marketplace for the first time.

The evening event, open to the public, attracted a large crowd of wine and food enthusiasts sampling from top kosher caterers and restaurants offering gourmet specialty foods including BBQ, sushi and Asian/fusion fare, as well as creative desserts, coffees and teas.

I wanted to highlight five favorite wines from the Event at a range of prices to suit your Purim budget.  All of the wines below would be a wonderful accompaniment to your Purim Seudah.  Enjoy!

2012 Amuka Shiraz (Israel); $17.  A dry red wine made of 100% Shiraz.  It has a deep, purple color, an aroma of very ripe, red fruit, with a hint of berries and toasted oak wood, a velvety taste with an enjoyable finish.

2012 Soreka Cabernet Sauvignon Special Reserve (Israel); $29.  A dry red Cab with a full bodied flavor, fruity bouquet, and deep mulberry color. The grapes are harvested by hand from the rocky terroir of the Shomron Valley and aged in French and American Oak.  Wonderful wine!

2010 Tabor Limited Edition Cabernet (Israel);  $40.  Made exclusively from a single vineyard grown at an altitude of 700 meters on Mount Malkia in the Upper Galilee, this dense and delectable Cab is bold and fruity, almost chewy.  Aged for 18 months in new French oak barrels.

2010 Carmel Mediterranean (Israel); $55.  This is a blend of five grape varieties grown in Israel (Carignan 37%, Shiraz 26%, Petit Verdot 20%, Petite Sirah 15%, Viognier 2%). The wine was aged in small French oak barrels for 15 months. It was unfined and only coarsely filtered.

2012 Alexander Cleopatra Chardonnay (Israel); $60.  Aged for 18 months in oak, Alexander Cleopatra Chardonnay carries a sophisticated and potent composition of fragrant pineapple marked by luscious notes of apple and pear. This fruit flavor of this crisp Chardonnay is complemented by hints of vanilla and marzipan. Maintains a promising aging potential with a beautifully long finish.

Photos provided by Royal Wine Corporation from the Kosher Food and Wine Experiences 2015


 

Celebrate Purim With A Vegetarian Seudah

 

February 26th 2015

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When you’re away from home, eating kosher can be difficult. You might be able to find a suitable restaurant nearby, but maybe not. For many of the people I know, it’s easier to eat vegetarian meals in those circumstances, so there’s never an issue about kosher meat or mixing meat and dairy.

That’s precisely what Queen Esther chose to do when she lived at King Ahasuerus’s palace — at least according to most historians. And so it has become tradition to celebrate Purim with a vegetarian seudah.

In our family – loaded with both vegetarians and meat-eaters who enjoy the occasional vegetarian dinner, and also my daughter, who is allergic to fish, a Purim Vegetarian Seudah works out perfectly.

Here are some of our favorites for the feast:

vegetable-soup

Start with Pasta Fagiole: a hot and hearty soup, thick with vegetables, beans and pasta. We usually top it with lots of grated Parmesan cheese.

Fritatta

For our main course we like Mushroom and Feta Frittata, which I can make ahead and re-warm or serve at room temperature. Sometimes I add peas or chopped tomatoes to the recipe. If I don’t have feta cheese, I switch to goat cheese. The recipe is very forgiving.

roasted-tomatoes-with-blue-cheese

I usually serve at least two other vegetables, maybe Roasted Tomatoes and Blue Cheese because I can also make this one ahead and it is so pretty to boot!

lemon-roasted-asparagus

Because Purim is usually around the time that asparagus is in season and we can get the very best ones at the store, I will make some sort of roasted asparagus recipe, like Lemon-Roasted Asparagus. I do realize that for some, asparagus can never be kosher, but we include it. I wash the spears carefully.

Hummus-with-Pine-Nuts-and-Zaatar

I will probably also have some hummus on hand. I always have hummus on hand! Maybe this recipe: Hummus with Pine Nuts and Zatar.

Butterscotch Pudding

Dessert? Of course! Maybe Butterscotch Pudding, my grand daughter Lila’s favorite. But no occasion in our family would be complete without my “famous” Grand Finale cookies, a recipe in my first book, Hip Kosher. Since that book was published, I’ve changed the recipe to accommodate my youngest grand daughter, Carina, age 2, who can’t eat nuts.

Finale Cookies

Here’s the Oatier, Nutless Grand Finale Cookie recipe.


 

A Unique Israeli Menu For Purim

 

February 25th 2015

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These recipes let you imagine you are walking in the streets of Israel, tasting the flavors, smelling the aromas and enjoying the colors of one of the most interesting and provocative places on earth — Israel.

The dishes resemble the character of the country and the people with sweet and spicy flavors.

Zaatar Crusted Gefilte Fish with Wasabi Aioli

This dish combines the old Jewish dish with Mediterranean flavors. Serve it with some Mediterranean dips and win the heart of your guests.

 

Jerusalem Mix Spice Blend 

This spice mix was created by me to be able to taste Jerusalem even if I am not there. It puts together flavors of the Jerusalem market and each time you use you will think you are there now.  You can use this spice mix with many meat and chicken dished so make a big amount and keep in the freezer.

 

 

Kataifi Nests with Mauritanian Ground Lamb

This dish is an elegant way to wow your guests. You can serve it as an entree or appetizer and bring Israel to your guest’s plate.

 

Fatush Salad – Shuk to Table Movement. (Chopped Fresh Market Vegetables with Pita Croutons)

Forget Israeli or Arab salad, this is the real thing! A mixture of vegetables, herbs and crunchy pita bites, once you try it, it will accompany your table every Shabbat.

 

A Cake of a Thousand Kisses (Basbousa – Semolina Cake) 

This is a traditional Arab cake that became very popular in Israel. The name basbousa means in Arabic a thousand kisses

 

Blushed Arak cocktail (Cocktail of arak and red grapefruit) 

This is the traditional drink of the streets of Israel. It combines the anise flavor with sweet and citrus hints.

These dishes can be served at your Purim Seuda and the Jerusalem Spice Mix can be given as part of your Mishloach Manot/party favor.

If you want to see more and taste where these recipes came from join me in my inaugural FOODSTEPS CULINARY JOURNEY, July 7-16, 2015.

With this unique experience, you can connect with the heart and soul of Israel’s vibrant culture with your palate learning the way on a culinary and culturally rich journey.

For more info visit http://www.yoursoulkitchen.com/#!itinerary/c1hvy, or contact:  [email protected], or call: 347-490-7214


 

Themed Purim Seudah Menu Ideas *Giveaway*

 

February 25th 2015

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Adar is the month of increasing in simcha, happiness, and Purim, the main event of the month, brings that happiness to an all time high.  The Purim Seudah, holiday meal, is a highlight for many because the mitzvah to eat and drink in abundance brings the holiday induced happiness to new highs.  Whether you’re having a large or small crowd, the menus below have plenty of options to suit all crowds.

 

 

 

Vegetarian Seudah:  The other day there was an article on the Joy of Kosher homepage titled “Queen Esther Could Have Been Plant-Based, Right?” which got me thinking about vegetarian seudah ideas.  This menu captures the elegance of the holiday without resorting to meat as the wow-factor. Break bread with the cute Hamantashen Challah followed by delicious salads such as the Winter Quinoa Salad, Portobello Carpaccio with Chimichurri, and Colorful Tahini.  If this Northeast weather continues this trend, you’ll likely want to serve this warming Creamy Carrot Bisque followed by the main of Pressure-Coooker Wild Mushroom Risotto.  Treat yourself to a dessert of 4 different Homemade Truffles.

 

 

Persian Inspired Feast:  The good news is, if you have any leftovers you can repurpose them for shabbos.  The bad news is you will likely spend the Thursday and Friday eating these delicious leftovers only to find yourself prepping for another day of feasting.  Zaatar and Olive Challah is a festive change from the usual.  Follow it with Roasted Eggplant Carpaccio and Exotic Tomato Salad and Raw Cauliflower Tabbouleh.  You won’t have room for soup, so looking to the main enjoy Lamb Meatballs with Pomegranate Glaze atop a bed of Almond and Date Couscous.  Along side serve the Salt and Pepper Noodle Kugel and Spicy Chorizo Potato Bourekas.  For dessert try the Spicy Espresso Truffles and the Techina Date hamantaschen with Silan Glaze.

 

 

Family Friendly Formal:  This menu could please just about anyone but it still is refined with modern takes on classic dishes.  Start with the famous Jamie Geller Challah Recipe followed by Salmon en Croute and the Fresh Fig, Carrot, Fennel and Kale Salad.  For the next course, enjoy the Creamy Roasted Garlic and Potato Soup.  For the main try the Brisket in a Pot with Garlicalongside the Potato Cake with Sweet Shallot Jam and Thyme, Sautéed Sugar Snap Peas and Brussels Sprouts with Beef Bacon. For dessert treat yourself to a warm slice of Pear Cake with a heaping scoop of pareve ice cream on top.

 

 

 

***Giveaway*** This article is sponsored by Winn-Dixie, your neighborhood grocery store with all your kosher needs.  Now is your chance to WIN. a Rafflecopter giveaway


 

Cookbook Spotlight: Iranian Cuisine

 

February 25th 2015

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Iranian Cuisine is a unique and beautiful cookbook with recipes written in both English and Persian. Author Vida Leveim was born in Teheran and Persian culture and cuisine is close to her heart. The recipes are very authentic with ingredients like rosewater, cardamom and saffron in many of the dishes. It is a great cookbook to use to experiment with a new culinary tradition especially during Purim-time when you can impress your guests with a delicious Persian Seudah!

 

Hake_Cutlets

Hake, like cod, is a white mild tasting yet versatile fish that goes well with many styles of cooking. Vida’a Hake Cutlets are deliciously crispy and the lemon juice marinade is perfect for the fish.  Adding pickled garlic as a garnish is a great addition to the flavor as well.

Quince_Broth

Although incredibly sour when eaten raw, quince is delectable stewed in this Quince Broth. You have the choice of using beef or lamb and both pair well with the quince. Although some of the ingredients might be hard to find, if you are able to find them this recipe is definitely worth a try.

Saffron_Dessert

Saffron is an important ingredient in Persian cooking. The first language to record the use of saffron in cooking is Old Persian, and the references go back thousands of years. Vida includes just the right amount of saffron to her Saffron Dessert, which gives the dessert a lovely yellow color.

Halva

Halva is a sweet dessert that is served in many places in the world, including the Middle East, parts of Asia, Africa, and Europe. The two main types of  halva are flour-based and nut-butter based. Vida’s Halva is flour-based and contains many traditional Persian ingredients like date syrup, rosewater, cardamom, and saffron.


 

VIDEO How To: Hamantaschen

 

February 24th 2015

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As the JOK Taster I’ve been cooking up a lot of yummy’ness lately – but this project, well it’s one that I think you’re really gonna enjoy. We’ve made a really fun and quick video to boost your hamantaschen inspiration. If you’ve been having a hard time getting into the baking mood take a minute and watch the video, really it’ll only take you a minute, ok 90 seconds to be exact :) but truly, its worth it. And if you’re already uber excited about spending some quality time in the kitchen for Purim this video will at least bring a smile to your face.

The actual hamantaschen that I made in this video is a compilation of a couple of recipes (how could I, the JOK Taster choose only one?) The dough that I used in the video was one of Tamar’s wonderful recipes. I tried the recipe both with the optional lemon juice and without it. Both versions are great, and I was really amazed at how much crispier they turned out with the lemon juice – almost like a totally different cookie. So now you have a reason to make a double batch … ;)

I love how versatile hamantaschen are, you can fill them with just about anything. One of the recipes that I found when I was “researching” for this video (I mean come on, how can I really call it research? I got to pour over recipes, for hamantaschen and call it work?!?!?!) called for Junior Mints. I was sold on that idea right away. Chocolate & mint. Sold! However, the grocery store was sold out. They didn’t have the first package of them anywhere. So I looked for the next best alternative, something that was at least shaped similarly to the Junior Mint. Thus the Milk Dud made its entrance. And was it a WOW hamantaschen!!! I am SO glad I couldn’t find the Junior Mints that first time I ran to the grocery store for supplies. Because now I have two GREAT ideas and both of them include chocolate with some of its best parings!

We can’t leave out the faithful standby, the jelly filled hamantaschen. The filling that’s so quick and easy anyone can do it and bake hamantaschen that look like they are filled with jewels. If you still want some more ideas for fillings, something exotic maybe or one that you remember your bubbe making here is a list of six more filling ideas!

 

Chag Sameach!


 

The Secret Israeli Ingredient That Will Change...

 

February 24th 2015

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Not long ago I was eating a delicious Crème Brûlée at a popular restaurant in Tel-Aviv when I noticed the chef had used sesame as his main ingredient. As I savored my dessert, I started thinking about these flavorful little seeds and just how central they are to Israeli cuisine.

In fact, you could call sesame the king of Israeli cuisine.

Thankfully sesame is also good for you. Actually, sesame seeds are little energy bombs. They’re not only full of nutrients, but they’re also some of the best sources of calcium. That’s why I start my day with sesame. Along with my morning cup of coffee, I mix a teaspoon of raw tahini (made from 100% sesame) with a teaspoon full of silan (date honey). It’s my daily adrenaline shot. In the afternoon, when I need to raise my blood sugar, I also snack on some curly sweet halva or break off a small piece of vanilla halva.

There are countless delicacies you can prepare with sesame seeds and sesame products. I’ve chosen to share my secret recipes for fresh colorful tahini.

The good news is that instead of buying at the grocery the pre-prepared tahini paste, you can easily prepare at home healthier fresh tahini that contains no stabilizers and preservatives. While the traditional tahini spread contains only raw tahini, water, lemon and some salt – my colorful tahini pastes will upgrade every meal and surprise your guests.

Make your own colourful acorn squash, beet, spinach and silan tahini with this Colorful Tahini Recipe.

Colorful-Tahini


 

/RECIPE/ Broccoli Stalk Salad

 

February 23rd 2015

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This week I went for the pickled recipe straying from my normal sweet tooth. Really I am a health conscious person, one day I’d love to learn how to make a real loaf of sour dough bread. But for now I’ll keep perfecting yogurt, water kefir, and broccoli stalk salad.

 

If you have a food processor, it makes this recipe SO FAST! It’s the waiting on a watched pot to boil that will take you a long time. My one caution with this recipe: brace yourself for the scent of vinegar to be magnified 100 times. :) When I boiled it to dissolve the sugar it let everyone else in the house know I was in the kitchen.

The orange flecks you see in the jar in some are little bits of leftover shredded carrot. I thought while I had the food processor out that I might as well make good use of it, it is my least favorite item to wash. So, I made a shredded carrot salad for lunch.

These pickles are ready in an hour which is really great when your in a pinch, realizing you forgot to pick some up at the store. I’m thinking that they might be pretty good chopped up into relish sized pieces and put in an egg salad….hmmmm, something to try! I would consider the taste of these pickles to be somewhere between a half-sour pickle and a bread and butter pickle. Not too sour but just a light kiss of sweetness. If you’ve never pickled before this would be a great recipe to start with! And it’s a great way to use up your kitniyot Rice Vinegar before Pesach!


 

Win a Seat At Our Sabra Food Blogger Dinner

 

February 23rd 2015

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This March we will be hosting a dinner with all your favorite foodie bloggers and we are giving you a chance to WIN a seat at our table.  The pot luck style dinner is sponsored by our favorite Mediterranean Salad company, Sabra, and most of the food you will enjoy will be made with one of the Sabra salads. You won’t believe how creative our bloggers can be! Check out the variety of recipes we already have and know there are more to come.

Join Tamar Genger (Executive Editor of our site) along with the following bloggers:

Alessandra Rovati from DinnerInVenice.com

Chanie Apfelbaum from BusyInBrooklyn.com

Melinda Strauss from Kitchen-Tested.com

Vicky Cohen and Ruth Fox from MayIHaveThatRecipe.com

Shushy Turin from CookingInHeelss.com

Kim Kushner from KimKushner.com

Meghan Wolf from TheDomesticatedWolf.com

Jessica Matthews and Stephanie Hanan from TheKosherFoodies.com

Sarah Klinkowitz from SimplyInspiredKitchen.com

Melissa Kaye from LilMissCakes.com

Hindy Garfinkel from ConfidentCookHesitantBaker

Ronnie Fein from RonnieFein.com

Shannon Sarna from TheNosher.com

Bloggers will be bringing dishes such as Risotto Balls, Borekas and maybe even some Schug Brittle.  Special guest Chef Shlomo Schwartz from YourSoulKitchen.com will be cooking up Moussaka, Shakshuka and Roasted Chicken with Eggplant.  In addition to feeding us, Shlomo will be entertaining us with a cooking demo.

Follow along on all your social channels with #ShareSabra as we prepare for and attend the evening. Enter now for your chance to WIN a spot at our dinner along with a friend of your choice.  Dinner will be held on March 10th at 7:30pm on the Upper West Side of Manhattan.

Note: The event will not be certified by a kosher agency, all food will be prepared in kosher homes.

***Giveaway*** To win a spot share some of our Sabra Recipes on with Instagram, Facebook, Pinterest and/or Twitter, make sure to use hashtag #ShareSabra and then come here and submit with rafflecopter below.

a Rafflecopter giveaway