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
Prep time: 10 minutes
2 pounds baby spinach leafs, washed well
1 cup canned corn
1 box ManischewitzÂ® 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)
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) ManischewitzÂ® 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
ManischewitzÂ® Kosher salt, to taste
Cracked black pepper, to taste
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 www.manischewitz.com and don’t forget the Cooking With Beth blog at www.jstandard.com for other holiday recipes.|