Manischewitz has new products for New Year

In time for High Holy Day meal preparation, Manischewitz offers some new products including the new all-natural Vegetable Broth that has no MSG and is fat-free, joining chicken, beef, and low-sodium chicken broths in 14- and 32-ounce sizes; all-natural ready-to-serve soups in five flavors, Matzo Ball and Chicken Soup, Matzo Ball and Chicken Soup Reduced Sodium, Chicken Noodle Soup, Chicken Noodle Soup Reduced Sodium, and Chicken Soup and Rice; and all-natural, low sodium Roasted and Peeled Chestnuts from the Season brand, an all-natural, low sodium product. Tam Tams with no trans fats come in boxes with 20 percent more product for the same price. For a full list of products visit www.Manischewitz.com.

Pomegranate Spinach Salad with Tropical Dressing

Manischewitz

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Prep time: 10 minutes

Ingredients

2 pounds baby spinach leafs, washed well

1 cup canned corn

1 box Manischewitz® Couscous, cooked

2 cups (1 bag) shredded carrots

1 cup pomegranate seeds

1 star fruit, sliced thin

2 apples, diced

1 cup alfalfa sprouts, chopped

2 cups leftover chicken or lamb, shredded (optional)

For dressing:

1 cup mayonnaise

1/2 cup apricot preserves

1 teaspoon garlic powder

1 teaspoon distilled white vinegar

Preparation

In a large bowl toss all your salad ingredients together. Set aside.

In a smaller bowl add all the ingredients for the dressing. Using a fork or a hand blender, blend all ingredients well. Pour over salad and enjoy.

Grilled Mahi Mahi With Vinegar Spiked Vegetables

Manischewitz

Cooking time: 45 min

Ingredients

3/4 cup baby carrots

3/4 cup leeks, chopped (rinse well)

3/4 cup rutabaga, chopped

3/4 cup green bell pepper, sliced

28 oz (2 cans) Manischewitz® Vegetable Broth

1/2 tsp. ginger, minced

1/2 tsp. garlic, minced

1/4 cup rice wine vinegar

1/2 tsp. granulated sugar

6 (6 oz.) Mahi Mahi filets

Manischewitz® Kosher salt, to taste

Cracked black pepper, to taste

6 onions

3 cups cooked rice

2 Tbsp. parsley

Preparation:

Marinate vegetables in 2 ounces vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.

Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

For each onion, cut 1-inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer two layers. Char onion cups on grill and fill with cooked rice.

Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.

Serve with rice-filled onion cups.