22 Jul SPECIAL 9 DAYS RECIPES:

HOMEMADE RAVIOLI

INGREDIENTS:

1 pound fettuccine (reserve
1 cup of pasta water)
6 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree (not
pie filling)
1/8 teaspoon nutmeg
2/3 cup half & half
1/2 cup Parmesan cheese
1 tablespoon fresh chopped
parsley

DIRECTIONS:

Try this delicious pumpkin pasta alfredo as an alternative to the heavy
cream version – the taste will be so much more! 1. Bring a stockpot of
water to a boil over high heat. Add a teaspoon of salt to the boiling water,
then add fettuccine. Cook until al dente (check package instructions)
2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook
for about a minute, careful not to burn. Stir in half & half, Parmesan,
pumpkin and nutmeg. Stir until sauce is heated through and cheese is
melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired
consistency (I used about 1/2 a cup, and it was thick and creamy. For a
thinner sauce, use more water). 3. Add pasta and cook over medium-high
heat until sauce is smooth and pasta is well coated; about 1-2 minutes. 4.
Divide into bowls and garnish with fresh chopped parsley and fresh
grated Parmesan, if desired.

SUMMER QUINOA SALAD WITH CHERRIES

INGREDIENTS:

Salad 
2 cups cooked quinoa
1/2 cup pitted cherries
2 Persian cucumbers, diced
One bunch scallions, chopped
1/2 cup chopped pistachios
1/4 cup chopped mint
Dressing
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Zest and juice of 1 orange
2 tablespoons maple syrup
1 clove of garlic grated
Salt and pepper to taste

DIRECTIONS:

I love a good salad, especially one that uses seasonal produce.
What I especially love about this salad is that there’s no lettuce
in it so it will last in the refrigerator for a few days. You can also
prep the ingredients separately and throw it together right before
serving.
Combine all salad ingredients in a large bowl. Mix together with
your dressing and enjoy!!

PARMESAN COATED ROASTED CARROTS

INGREDIENTS:

2 pounds of carrots
4 teaspoons of butter
half a cup of Parmesan
oregano
salt and pepper
2 teaspoons of olive oil

DIRECTIONS:

This would be an awesome recipe to include on your Shavuot menu! They are so delicious. I
know you can do this with other vegetables and potatoes as well, but try them with the
carrots. Preheat oven to 400° 2 pounds of carrots peeled, sliced lengthwise wise, and then in
half or thirds In a small bowl, melt 4 teaspoons of butter and add to that a half a cup of
Parmesan, season with oregano, salt, and pepper and 2 teaspoons of olive oil. Combine this
all to create a paste. Shmear The paste on the bottom of a cookie sheet and then single layer
your carrots on top of the paste and drizzle with a bit of olive oil. Roast at 400 for 45 minutes
until the carrots are soft and caramelized. Let the carrots rest for 10 minutes before you peel
them o so that the Parmesan hardens up and gets crunchy. Enjoy!