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    20 May SPECIAL SHAVUOS RECIPES:

    Posted at 16:52h in by
    0 Likes

    BAKED COD WITH LEMON & CAPERS

    INGREDIENTS:

    4 cod fillets, each 6 ounces
    1 lemon
    1 teaspoon
    chicken-flavored soup
    consume powder
    1 cup hot tap water
    1 tablespoon butter,
    softened
    1 tablespoon all-purpose
    flour
    4 teaspoons capers, rinsed
    and drained

    DIRECTIONS:

    This light fish meal is so easy to prepare and delicious. If
    you don’t like cod substitute any white fish.

    Serve with some brown rice and a big salad.
    Heat the oven to 350 F. Spray 4 squares of foil with
    cooking spray. Place 1 cod fillet on each foil square. Cut
    lemon in half. Squeeze the juice from one half over the fish.
    Cut the other half into slices, place over the fish and seal
    the foil. Bake in the oven until the fish is opaque
    throughout when tested with the tip of a knife, about 20
    minutes. In a small bowl, add the consume powder and the
    hot tap water. Stir until the granules dissolve. Set aside. In
    another small bowl, mix the butter and flour together.
    Transfer to a heavy saucepan. Stir over moderate heat until the butter-flour mixture melts. Add the
    broth to the butter mixture and continue to stir until thickened. Add the capers and remove from the
    heat. Pour over the fish and serve.

    MANGO MADNESS SANGRIA

    INGREDIENTS:

    1 bottle Rashi Light

    White Concord Wine
    or Moscato
    1-liter mango
    flavored seltzer
    2 cups mango
    nectar
    1 diced ripe mango

    DIRECTIONS:

    A cool refreshing fruity summer sangria is the
    perfect addition to any BBQ – you might want
    to double this!
    Combine all ingredients in large pitcher – stir
    and refrigerate several hours/overnight before
    serving.

    PEACH BURRATA SALAD

    DIRECTIONS:

    It’s been so hot and humid. Nobody really wants to turn on the oven this summer.
    This peach burrata salad hits the spot for a filling and delicious meal with yummy
    seasonal produce. On your cutting board chop up one small red onion, one
    cucumber, a couple of grape tomatoes and a couple of peaches. Drizzle that with
    olive oil, salt and pepper. Put it on a pretty plate and add your fresh burrata on top,
    breaking it apart into pieces . Then add a couple of fresh mint leaves and drizzle
    with balsamic glaze a little bit more olive oil, and some finishing Maldon salt.