Manischewitz has new products for New Year

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

Pomegranate Spinach Salad with Tropical Dressing


Prep time: 10 minutes


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


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


Cooking time: 45 min


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


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.

More Rosh HaShanah recipes
For more Rosh Hashanah recipes, including main dishes, appetizers, and sides, visit and don’t forget the Cooking With Beth blog at for other holiday recipes.
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