Bev's Recipe Collection

• 3-4 salted matzah squares
• 2 T butter
• 1/4 C honey
• 1/2 t vanilla
• 1/2 C semi-sweet chocolate chips
• 1/4 C roasted peanuts

Line a large jelly roll pan with parchment paper. Arrange the matzah squares on the pan, breaking them as needed to fit.

Melt the butter in a saucepan over medium-low heat. Stir in the honey and vanilla.

Coat one side (or both sides) of each matzah with the honey mixture, and place on the parchment paper.

Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray (if you coated the bottom side) and the matzah golden. Be careful not to overcook.

Sprinkle the chocolate chips on the matzah pieces. Spread melted chocolate evenly on the matzah.

Sprinkle on the peanuts.

Place in the freezer or refrigerator until the chocolate is hardened.

Break in pieces and store in the refrigerator.

~adapted from http://blogofjoy.com/

• 2 large ripe bananas
• 1/3 cup peanut butter
• 2/3 cup applesauce
• 1 teaspoon vanilla
• 1 1/2 cups oats
• 1/2 nuts, raisins, coconut, and/or chocolate chips

Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.

Makes 32 cookies

Thank you, Nancy, for sharing this recipe!

• spaghetti squash, halved lengthwise and seeded
• olive oil
• 1 bunch asparagus, trimmed and cut
• 5 leaves fresh basil, chopped
• 1/2 t salt
• 1/4 t pepper
• 1 C cherry tomatoes, halved (optional)
• 2 T roasted slivered almonds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the baking sheet. Bake 40 minutes. Remove and let cool 15 minutes.

Heat 2 T olive oil in a large skillet on low. Cook and stir asparagus till tender yet firm to bite (about 5 minutes).

Shred squash. Mix squash and spices into asparagus. Add more olive oil if too dry. Cook and stir 1 minute.

Remove from heat and mix tomatoes and pine nuts into squash mixture.

adapted from allrecipes.com

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion
• 1/2 C chopped green pepper
• 1/2 C chopped red pepper
• 2 T fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 T lime (or lemon) juice
• 1 t salt
• 1 can Rotel

Dip meat in olive oil and place in slow cooker. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with a side dish of zucchini and yellow squash.

adapted from Rival’s Owner’s Guide

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1/2 t cardamom
• 1/2 t paprika
• 1/4 t pepper
• 1 1/2 cauliflower heads, cut into small florets
• 8 medium-sized carrots, peeled and cut into 1 1/2″ pieces
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• 1/2 C parsley leaves, stems removed, roughly chopped
• toasted slivered almonds (optional)

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 3 T olive oil in a large stock pot on medium-high. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional). Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

• 2 C warm water (not hot or cold)
• 4 1/2 t dry yeast (2 packages)
• 1/4 C olive oil
• 1/4 C honey
• 4 t salt
• 3 eggs (reserve 1 1/2 T egg white)
• 7 1/2 C flour

Put warm water in mixer. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 90 minutes. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Brush on reserved egg. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)

Makes 2 large loaves or 3 average loaves

Adapted from Celebrating Biblical Feasts by Martha Zimmerman

1/4 cup sumac

2 tablespoons dried thyme

2 tablespoons dried marjoram

2 tablespoons dried oregano

1 tablespoon roasted sesame seeds

1 teaspoon coarse salt

Grind sesame seeds and sumac. Mix with other ingredients. Store in a cool, dark place in a plastic zip-top bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

(Sprinkle over a dish of olive oil and serve with challah or other bread.)

adapted from thespruceeats.com

• 3 pounds parsnips, sliced into thin rounds
• 6 T fresh parsley, chopped
• 1 T cinnamon
• olive oil
• salt

In a large bowl, mix together the parsnips, parsley, and cinnamon. Drizzle olive oil over the top. Stir. Add more oil and stir until each parsnip round is well coated. Spread out rounds evenly on baking sheets. Sprinkle with salt. Bake at 375 degrees for 25 minutes or until crispy.

• 1/2 C uncooked quinoa
• 2 1/2 pounds chicken tenders
• 1/2 C flour of choice (chickpea)
• 1 t salt
• 1/4 t pepper
• 2 eggs
• 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

• 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
• 3 big carrots, chopped in bite size pieces
• 5 celery stalks, chopped in bite size pieces
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1 1/2 t thyme
• 3/4 t salt
• 3/4 t pepper
• pinch of paprika
• 3 bay leaves
• 12 C chicken broth
• 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com