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This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.
A simple marinade is massaged into the kale until it softens slightly and absorbs the dressing’s flavors. Add more veggies, dried fruit, nuts or cheeses to this salad as desired. It also softens in the fridge, so you can enjoy leftovers for a couple days or make it ahead.
Matzo Brei literally means, fried matzo. It tastes like a cross between crepes, French toast, and scrambled eggs. Seasonal asparagus balances nicely with the flavors and adds a few nutrients into an otherwise decadent quick breakfast.
Matzah meal is a fine ground breadcrumb that makes a lovely breading for fish fillets. Tossed with dill freshens all of it up. It is drizzled with olive oil and roasted at a high heat to create a slightly crisp top on the delicate fish. Almond meal is a lovely substitute for the matzah that is gluten-free.
