Sweet Corn and Black Bean Tacos

INGREDIENTS

Corn and feta salad

• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)

Black beans

• 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup water
• Salt and black pepper, to taste

Everything else

• 10 small round corn tortillas (gluten free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

INSTRUCTIONS

1. To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while your prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Grandma's Matzo Ball Soup

INGREDIENTS

Soup

• 2-3 lbs chicken (optional)
• 9 cups water
• 3 carrots - cut into thin coins
• 2 celery stalks - cut into thin slices
• 1 onion - diced
• 1 parsnip - cut unto thin coins
• 1 tomato - blanched and torn into pieces (including the seeds)
• parsley
• oil
• 1 bay leaf
• 1 tbsp salt (or to taste)

Matzo Balls

• 2 packets matzo ball mix
• eggs
• oil
• matzo meal ( to make the matzo balls heavier)

INSTRUCTIONS

Bring water to a boil.  

If cooking chicken, add chicken to water and cook until foam forms on top of the water.  Skim the foam off of the top

Add vegetables, parsley, bay leaf, and salt.  I like to tie up the parsley in a bunch so I can get the flavor from it and remove the actual parsley before we eat.

Bring to a boil then simmer with the lid on for 60-90 minutes.

While the soup is cooking, begin make the matzo balls so they have time to cool in the refrigerator as per the instructions on the box.  Add a bit of matzo meal if making the matzo balls a bit harder.  

Enjoy!

Tzimmes

INGREDIENTS

• 2.5 lbs sweet potatoes - cut into 1 inch cubes
• 2 lbs carrots - non-baby carrots cut into very thick coins, diagonally
• 8 oz prunes - cut into bite sized pieces
• 3 apples (optional) - cut into bite sized pieces
• 1 onion - chopped very small
• 1 cup orange juice
• 1/4 cup honey
• 1/4 cup brown sugar 
• 1 tsp cinnamon
• 1 tsp salt

INSTRUCTIONS

Sautee onions

Add all ingredients into a pot and stir.

Cook covered on low for 1 hour, stirring occasionally.

Move into a lasagna pan with tin foil on top and cook at 350 for 1 hour.  Mash a bit to get the stewier texture.  Remove tin foil and cook for another 15 minutes.  

Chicken (or Chickenless) Pasta Bake with Spinach & Parmesan

INGREDIENTS

1 pound pasta, such as fusilli
Coarse kosher salt
1 tablespoon olive oil
1 pound chicken breast, diced into 1-inch pieces (optional) (or fake chicken breast)
Freshly ground black pepper
10 ounces baby spinach, about 8 packed cups, roughly chopped
2 shallots, diced 
1/4 cup unsalted butter (1/2 stick) 
1/3 cup flour 
2 cups 2% milk
1 cup nonfat yogurt
1 cup grated Parmesan cheese, divided
1 lemon, zested (or lemon juice)
1 tbsp paprika

INSTRUCTIONS

Heat the oven to 350°F. Lightly grease a 9x13-inch baking dish, or two 9x9-inch baking dishes.

Heat a large pot of water to boiling. Salt generously. Add the pasta and cook according to package directions. When it reaches al dente, drain.

Heat a deep sauté pan over high heat and add the olive oil. When it shimmers, if adding chicken: add the chicken pieces and sprinkle lightly with salt and pepper. Cook for about 2 minutes, not moving the pieces and letting them brown, then stir and brown the other side. Add the chopped greens, letting handfuls wilt down first if necessary, and cook just until half wilted. Spread in the prepared baking dish (or divide between two dishes). Add the diced shallots and toss.

Wipe out the sauté pan and return to medium heat. Add the butter and melt. Whisk in the flour and cook for 3 minutes. Slowly whisk in the milk, whisking vigorously to avoid lumps. Cook for 3 to 5 minutes, whisking constantly, until the sauce thickens. Remove from the heat and stir in the yogurt, 3/4 of the Parmesan cheese, paprika and lemon zest. Add 1 teaspoon salt and a generous quantity of black pepper.

Toss the pasta with the chicken and spinach in the baking dish (or dishes) and mix thoroughly. Pour the sauce over top and mix (or mix it in). Sprinkle the top with the remaining Parmesan cheese.

Bake for 25 minutes or until hot through and slightly browned on top.

Freezing Instructions

• To freeze one pan of this casserole, bake and then let cool completely. Cover tightly with a layer of plastic wrap and then foil. Freeze for up to 3 months.
• To bake from frozen: Heat the oven to 400°F. Remove plastic wrap but cover again with foil. Bake for 1 to 1 1/2 hours or until hot through, then uncover and bake for 15 minutes or until the top browns slightly.
• To bake from the refrigerator: Thaw the pasta bake in the refrigerator overnight. Heat the oven to 400°F. Remove plastic wrap but cover again with foil. Bake for 30 minutes or until hot through, then uncover and bake for 15 minutes or until the top browns slightly.