recipes

Ingredients

• 1 can of garbanzo beans (15.5 oz)

• 3 TBSP Olive oil

• 1 clove of garlic

• 1 bunch of fresh chives

• ½ tsp salt

• ¼ tsp black pepper

The plants are slowing down for the winter. The snow is starting to fly and the days are getting shorter. You need a good book and some yummy soup to cozy up with next to a warm fire. This is it!

Ingredients

• 1 large winter squash (butternut, acorn, etc)

• 2 TBSP Olive oil

• 4 cloves of garlic, chopped

• 4 cups of vegetable stock

• 1 TBSP salt

• 1 TBSP honey

• ½ tsp pepper

• ½ tsp nutmeg

• ½ tsp cardamon

• 1 cinnamon stick

• Fresh herbs or roasted pepitas, for garnish

Instructions

1. Cut the squash in half, lengthwise

2. Set it flesh-side down on roasting pan, drizzle with olive oil

3. Roast squash for 25 minutes at 400ºF

4. Remove skins and seeds from squash (save seeds to roast separately)

5. Place squash flesh and 8 cups of water in stock pot

6. Add all spices, except for the cinnamon stick, bring to a boil

7. Pureé with immersion blender. Return to heat

8. Add cinnamon stick and simmer for 10 minutes

9. Garnish with pepitas and/or fresh herbs

Ingredients—Slaw

• ½ cabbage or 4 cups finely chopped

• 1 cup carrots, grated

• 1 cup bell pepper, thinly sliced

• 1 bunch scallions, green onions, or chives finely chopped

• ¼ cup cilantro

• Optional: handful of sliced almonds, toasted sesame seeds, fresh basil, parsley or other herbs

Ingredients—Dressing

• 2 TBSP olive oil

• 1 TBSP soy sauce

• 1 TBSP rice vinegar

• 1 tsp lemon juice

• ½ tsp sesame oil

• ½ tsp honey

• Pinch of salt

• Pinch of black pepper

• 1 small clove of garlic

• Optional: pinch of fresh or ground ginger

Instructions

1. Combine all slaw ingredients in a bowl

2. Mix all dressing ingredients in a bowl or jar

3. Taste and add salt or sweetener if desired

4. Pour dressing over salad

5. Toss and serve

Baba Ganoush is healthy, delicious, and perfect for early summer! It is a great addition to any meal, especially a family BBQ!

This twist uses many fresh garden herbs, including dill and mint. You can eat it on its own, or enjoy as a dip with your favorite challah or pita!

Ingredients

• 2 eggplants

• 1 bunch dill

• 1 bunch parsley

• 3 sprigs of mint

• 4 cloves garlic

• 2 TBSP Tahini

• 2 TBSP olive oil

• 1 tsp salt

Instructions

1. Preheat oven to 450º F

2. Halve eggplants and place face down on oiled baking sheet

3. Roast Eggplants for 20 minutes, or until the flesh is soft & mushy (poke with a fork to check)

4. While the eggplant roasts, blend herbs, garlic and tahini in robot coupe/food processor/blender

5. Remove skin from eggplant and add the eggplant meat into blender

6. Add oil slowly in thin stream as you blend all other ingredients

7. Add more salt and pepper to taste

8. Enjoy with your favorite challah, pita, or by itself!

Parsley. Some use it for Karpas at the Pesach Seder, but otherwise it’s a rather humble herb. Enter Moss.

Moss Café is known for locally sourced and seasonal farm-to-table fresh deliciousness including Ben’s epic sourdough bread, life-changing salads, and of course, their mind-bending sauces. Founder and owner, Emily Weisberg, kindly shares their Green Harissa recipe, which we’ve renamed Karpas Green Harissa, in honor of Pesach.

Ingredients

• 2 bunches cilantro

• 2 bunches parsley

• 8 cloves garlic

• ¼ C coriander seed

• ¼ C cumin seed

• 15 cardamom pods

• 1 tsp salt

• ½ C lemon juice

• 2 C water

• 2 C olive oil

Instructions

1. Blend everything EXCEPT oil in robot coupe/food processor/blender.

2. Add oil slowly in thin stream.

3. When finished, press through a sieve to remove any large leafy parts.

4. Add more salt and pepper to taste.

5. Enjoy with roasted veggies, quinoa, or MATZAH!

Fun fact: Carrot Cake Day is on February 3!

Celebrate this awesome root vegetable cake with our vegan/parve recipe that you can make in 1 bowl!

Thank you to Minimalist Baker and Loving It Vegan for the inspiration for the recipe.

Ingredients

Cake

• 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written) * or use 3 eggs

• ⅓ C melted coconut oil

• ¼ C maple syrup

• 1 C unsweetened applesauce

• ¾ C coconut sugar

• 1 tsp sea salt

• 1 ½ tsp baking soda

• 1 ½ tsp baking powder

• 1 tsp ground cinnamon

• ¾ C plain unsweetened almond milk (or other non-dairy unsweetened milk)

• 1 ½ C loosely packed grated carrot

• 3 C of flour

• ¾  C chopped raw walnuts* (if preferred, omit, or sub ½ C raisins)

Lemon Buttercream Frosting

• 3 ¾ C Powdered (Confectioners) Sugar

• 3 TBSP Vegan Butter

• 1 tsp Vanilla Extract

• 2 tsp Apple Cider Vinegar

• 2 TBSP Fresh Lemon Juice

Instructions

1. Preheat oven to 350 degrees F (176 C). Prepare two 8-inch, 1 9x13-inch, or 3 6-inch round pans with oil and dust with flour. Set aside.

2. Mix flax eggs in a large mixing bowl. Add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

3. Add almond milk, grated carrot and flour and stir. The batter should be thick but pourable. If too thick, add ¼ C almond milk. If adding walnuts, add at this time and stir.

4. Divide the batter evenly among cake pan(s). Bake for 40-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Note that the size of pan you use will vary baking time.

5. Once batter is in the oven, clean the bowl and mix frosting ingredients together until desired consistency is reached.

6. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.  If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

7. Once cooled, you can serve as is or frost!

8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

The parsnips and rosemary make these farm-fresh biscuits heavenly.

The almond and coconut flours make them Gluten-FREE!

This extra special recipe comes from our midwestern Jewish Farmer friend Jess Wolfe, the Farber Farm Educator at Tamarack Camps.

Ingredients

• 1 C shredded parsnip

• 1 C sifted, blanched almond flour

• ½ C sifted coconut flour

• 3 tsp baking soda

• 1 tsp cream of tartar

• 4 eggs

• 1 tsp lemon juice

• 1 tsp salt

• ¼ cup water (alt: dairy or non-dairy milk of choice)

• 1 TBSP dried rosemary

• 1 TBSP Ghee (for serving)

Instructions

1. Pre-heat oven to 350º F.

2. Blend and knead all ingredients into dough.

3. Form 1 inch dough balls.

4. Place dough balls on baking sheet, giving ample space for rising.

5. Bake for 25 minutes.

6. Check 1 biscuit with a knife or toothpick.

7. If dough sticks, bake for 3 more minutes at a time, checking until it comes out clean.

8. Let cool on baking sheet for 5 minutes, then transfer to cooling rack.

9. Top with ghee.

10. Devour with glee.

Ingredients

• 2 C peeled and shredded beets, carrots or potatoes

• ½ and onion

• 3 eggs, beaten

• 2 TBSP of flour

• 1 ½ tsp of salt

• 1 TBSP of chopped fresh parsley

• Chopped rosemary & thyme

Instructions

1. Place shredded vegetables in a dish cloth and squeeze out as much liquid as possible.

2. Combine all ingredients in a bowl.

3. Heat 2 tablespoons of olive oil in a frying pan.

4. Spoon dollops of mixture in the oil.

5. Fry each side until browned.

6. Let dry on a paper towel.

7. Enjoy!

In Parshat Toldot, Esav wanted red lentil soup so badly that he was willing to barter away his rights as a firstborn for a bowl.

Maybe don't do that, but definitely try this recipe - full of seasonal ingredients that we grow with our students. Stay healthy with this nutrient-rich vegetable lentil soup!

Recipe provided by Sara Just-Michael

Ingredients

• 2 TBSP olive oil

• 4 carrots, chopped

• 2 stalks of celery, chopped

• 1 red onion, sliced

• 1 white onion, sliced

• 2 C of red lentils

• 3 tomatoes, chopped

• 4 cloves of garlic, minced

• 1 inch of fresh ginger root

• 1 inch of fresh turmeric root

• 1 C of shiitake mushrooms, fresh or dried (optional)

• 1 C of parsley, chopped (optional)

• Sprigs of rosemary and thyme

• 8 C of water

• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F (176 C). Prepare two 8-inch, 1 9x13-inch, or 3 6-inch round pans with oil and dust with flour. Set aside.

2. Mix flax eggs in a large mixing bowl. Add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

3. Add almond milk, grated carrot and flour and stir. The batter should be thick but pourable. If too thick, add ¼ C almond milk. If adding walnuts, add at this time and stir.

4. Divide the batter evenly among cake pan(s). Bake for 40-50 minutes or until golden brown and a toothpick inserted into the center comes out clean. Note that the size of pan you use will vary baking time.

5. Once batter is in the oven, clean the bowl and mix frosting ingredients together until desired consistency is reached.

6. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.  If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

7. Once cooled, you can serve as is or frost!

8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

Ingredients

• 2 quarts green tomatoes (can be used with other vegetables like carrots or cucumbers)

• 5 TBSP Sea Salt

• 2 quarts chlorine free water

• 4-6 grape leaves (or oak, horseradish or bay leaves)

• 4 peeled garlic cloves

• Fresh dill

• Spices to taste (black peppercorns, red pepper flakes, mustard seeds, etc)

Instructions

1. Dissolve sea salt in water

2. In a jar add some grape leaves, garlic cloves, dill and spices

3. Add tomatoes

4. Add more leaves, garlic, dill and spices

5. Pour in the salt-water brine over the vegetables. Leave an inch of space at the top of the jar

6. Cover the jar with a tight lid and leave to ferment at room temperature for a few days. Burp your jar daily to release pressure. Brine will turn cloudy and bubbly

7. Enjoy!

This pesto is the perfect home-made condiment, bringing some super greens into your diet. Use it as a dip with chips, as a spread on toast/sandwich, mixed into pasta, mixed into eggs, or as a base for homemade pizza. We recommend you try it as the secret sauce for this quinoa bowl. 

It has the added bonus of being vegan, nut-free, and gluten-free!

Recipe by Sarah Ohana

Scroll down for the recipe, or click here for a pdf version. 

Ingredients

• 1 cup basil

• 1 cup parsley

• 2 cups kale

• 2 cloves garlic

• ½ lemon, squeezed

• 3 TBSP nutritional yeast

• 3 TBSP hemp seeds

• ¼ tsp sea salt

• 3 TBSP extra-virgin olive oil 

Instructions

1. Thoroughly wash all your greens, and check for bugs!

2. Add all ingredients except the olive oil into a food processor. Mix until ingredients are finely chopped  - approximately 1 minute. 

3. While machine is running, slowly pour in olive oil until it is fully incorporated. 

4. Taste pesto and adjust seasonings as necessary. 

This fun kale salad is sweet, tangy, and zesty! The best variety for this salad is Red Russian, but other kale varieties will work as a substitute, if you can't find Red Russian.

Red Russian Kale is rarely sold in farmer’s markets, and is uncommon even in CSA shares, but you can grow it in your home garden very easily. Try growing these seeds.  Harvest the outer leaves once they’re at least a foot tall. The plant will keep producing more leaves, and you’ll keep enjoying the fresh kale!

Recipe by Sarah Ohana

Scroll down for the recipe, or click here for a pdf version. 

Ingredients

• 1 large bunch of Red Russian kale

• 2 TBSP olive oil

• 1 tsp sea salt

• 1 lemon

• 1-2 cloves garlic (to taste)

• ⅓ cup golden raisins (or dried cranberries)

• ⅓ cup chopped pecans (or nuts of your choice)

• 1 TBSP nutritional yeast (or more if you love it!)

• 5-6 violas or pansies (edible flowers)

Instructions

1. Remove kale leaves from stems by pulling along the rib.

2. Chop kale into 1” strips (or your preferred “bite” size).

3. Wash and inspect kale to ensure it is bug-free!

4. Move clean kale to a large salad bowl, then drizzle oil and sprinkle salt.

5. Gently massage kale with olive oil and salt (30 seconds).

6. Squeeze the juice of half a lemon onto the kale. Taste, then add other half if necessary.

7. Add garlic, raisins, nuts, and nutritional yeast. Toss the salad.

8. Garnish with flowers and enjoy!

This delicious spring salad will tickle your taste buds. Serve this as a side dish, or add some protein to make it the star of the show. Even if you make it as a side, it might just steal the show anyways. Enjoy!!

Recipe by Yosef Gillers

Scroll down for the recipe, or click here for a pdf version.