Haroset-Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!) The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish! Ingredients: 2 pounds boneless beef short ribs Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved 1 celery stalk, roughly chopped 1 medium onion, roughly chopped 3/4 teaspoons ground cinnamon 4 cups Blackberry Manischewitz wine 3/4 cups red-wine vinegar 1/4 bunch fresh thyme 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1/2 cup walnut halves, for garnish 1 Granny Smith apple, cored and cut into wedges

Pesto Pasta with Peas

Yes, it’s technically spring. But. It snowed last night here.  So it’s not time just yet to delve into super springy recipes. Sigh. So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well) Ingredients: Pesto: 1/4 cup walnuts 1/4 cup pine nuts 4 cloves garlic, roughly chopped 3 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pasta: 3/4 pound fusilli pasta 3/4 pound bow tie pasta fresh pesto (see recipe below), to taste 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1/4 cup mayonnaise Grated Parmesan, to taste 1/2 cup frozen peas, defrosted 1/4 cup pine nuts salt and pepper, to taste

Vegan Chocolate Chip Walnut Cookies

I personally am not vegan. But as more of my friends dabble in veganism, I have been getting more requests to do some vegan friendly recipes. I’m honestly finding vegan baking to be relatively easy; most of the substitute ingredients are already in my pantry! I received a bag of One Degree Organics Sprouted Spelt Flour along with some vegan baking recipes that sounded really tasty! I have never made a vegan cookie before so I appreciated the nudge towards trying. Sprouted Spelt Flour works generally like normal flour, you just need to adjust your dry-to-wet ingredient ratio (less dry ingredients or more wet ingredients). Sprouted Spelt Flour contains more fiber, vitamins, and essential fatty acids than regular flour so it seems like a generally good switch to make. (I’m not giving up eating cookies, but hey, at least I’ve increased my fiber!)  :)   One Degree Organics prides itself on using only organic foods grown using natural veganic methods for its grains used in its cereal, bread, and flours. The company also does not add any synthetic ingredients and practices sustainable growing methods. One Degree Organics actually includes a QR code and alphanumeric code on each package so that you … Continue reading

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