Leave No Crumb Behind Leket Israel Cookbook for Passover & More Passover Recipes from Leket Israel

Serving as the country’s National Food Bank and largest food rescue network, Leket Israel works to alleviate the problem of nutritional insecurity among Israel’s poor. With the help of over 15,000 annual volunteers, Leket Israel rescues and delivers more than over 2.4 million hot meals and 40.7 million pounds of fresh produce and perishable goods to underprivileged children, families and the elderly. Nutritious and healthy food, that would have otherwise gone to waste, is redistributed to Leket’s 330 nonprofit partner organizations caring for the needy, reaching 246,000 people each week. In order to raise awareness about food waste in Israel and Leket Israel’s solution of food rescue, we have compiled this cookbook with the help of leading food experts and chefs from Israel, the UK, North America, Canada and Australia. This digital cookbook is our gift to you in appreciation for your support throughout the year. It is thanks to your generosity that Leket Israel is able to continue to rescue surplus fresh nutritious food to distribute to Israelis who need it most. Would you like to learn more about the problem of food waste? Follow us on Facebook, Instagram and Twitter or visit our website (www.leket.org/en). Together, we will raise awareness, continue to rescue nutritious food, and make this Passover a better one for thousands of Israeli families. Happy Holidays and as we say in Israel – B’teavon! Table of Contents

Appetizers 4 Sephardi Haroset 5 French Onion Soup Purée with Shredded Short Ribs - Instant Pot® Recipe 7 Shaved Brussels Sprouts Salad 9 Mains 10 Passover Cauliflower Rice Salad 11 Southwestern Chicken Egg Rolls Using No-Flip Pesach Crepes 12 Herbed Crispy Potatoes 14 Chicken with Tomatoes and Mushrooms 15 Classic Slow-Cooker Pot Roast 16 Fish N Chips 17 Tilapia with Fried Onions 18 Matzah Brei Mac ‘n Cheese 19 Vegetable Matzah Lasagna 20 Desserts 21 Chocolate Chip Cookies II 22 Quick and Easy Fruit Preserves 23

= Vegetarian Appetizers Sephardi Haroset Faye Levy is the author of 23 cookbooks in English, French, and Hebrew, including five on Jewish cooking and several award winners. She has written for a variety of magazines, including Bon Appétit, Gourmet, Chocolatier and Vegetarian Times. Together with Yakir Levy, she has written many articles for newspapers, including the Jerusalem Post, Los Angeles Times and Orange County Register. The Levys love to learn about the cuisines of the world. Facebook: Food by Faye and Faye Levy Instagram: @foodfaye Twitter: @foodfaye

When I was growing up in an Ashkenazi home, our haroset was made with sweet red wine, but you can use dry wine or substitute grape juice or pomegranate juice. Taste and add a little honey or sugar if you want your haroset to be sweeter.

Ingredients: Serves 10 (about 2½ cups) ¾ cup almonds 1¼ cups walnuts or pecans 1 cup dates (about 4 ½ ounces or 20 Deglet Noor dates), halved, pitted and cut in chunks 3 ounces dried apricots (about 12 apricots), cut in chunks (½-cup chunks) 3 ounces dried figs (about 4 large whole figs), cut in chunks (½-cup chunks) ¼ cup dark raisins About ½ cup plus 2 tablespoons sweet red wine, divided, or more if needed 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon Walnuts, pecans, pine nuts, chopped pistachios or slices of dried apricots, figs or dates (optional, for garnish) Matzos or tender lettuce leaves (for serving)

Continued on next page Leket Israel Cookbook -5- Sephardi Haroset(continued)

Directions: Finely chop almonds in a food processor, leaving small chunks. Transfer to a medium bowl. Chop walnuts in food processor, pulsing to leave small chunks. Add to bowl of almonds. 1 Combine dates, apricots, figs and raisins in food processor. Add ⁄3 cup wine, ginger and cinnamon. Process mixture until it forms a slightly chunky spread, stopping occasionally to scrape it down. If necessary, add more wine a tablespoon at a time to enable mixture to blend. Transfer blended fruit to bowl of chopped nuts and mix well. Add more wine, one tablespoon at a time, until mixture has the consistency of a thick spread. Spoon haroset into a shallow serving bowl. If you like, garnish it with nuts or slices of dried fruit. Serve with matzos or lettuce leaves.

Tip: Dried fruit, especially dates, can be sticky, so they are easiest to puree with a small amount of liquid. Scrape the mixture from the food processor blade often.

Photo Credit: Yakir Levy

Leket Israel Cookbook -6- French Onion Soup Purée with Shredded Short Ribs— Instant Pot® Recipe Paula Shoyer, “The Kosher Baker,” is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. Paula graduated with a pastry degree from the Ritz Escoffier in Paris and does cooking and baking demonstrations around the world. Facebook: The Kosher Baker Instagram: @kosherbaker

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

Hands-on time: 35 minutes Time to pressure: 13 minutes Cooking time: 30 minutes Buttons to use: sauté and pressure cook Release type: quick release Advance prep: may be made 3 days in advance or frozen Ingredients: (Serves 6-8) 4 tablespoons oil, divided 2 strips short rib/flanken on the bone, about 1½ pounds total, each strip cut in half 4 large onions, about 2½ pounds total, sliced, about 12 cups sliced 5 cloves garlic, roughly chopped 3 cups hot water 1 teaspoon salt 1 teaspoon black pepper 5 sprigs fresh thyme

Directions: On the Instant Pot®, press sauté, making sure the time is set for 30 minutes. When the displays reads “hot,” add 2 tablespoons of oil to the inner pot. Add the meat and sear for 3 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining oil and the onions, and use long tongs to stir. Cook for 25 minutes total time, stirring about every 4 minutes.

Continued on next page Leket Israel Cookbook -7- French Onion Soup Purée with Shredded Short Ribs— Instant Pot® Recipe (continued)

After the onions have cooked for about 15 minutes, use a wooden spoon to scrape the bottom of the pot to mix around the browned pieces into the other onions. If the machine goes off, turn it back on to sauté. Add the garlic and cook for another 2 minutes. Add the hot water and stir for a minute with a wooden spoon, scraping the bottom of the pot clean again. Press cancel. Add the salt, pepper, and thyme. Return the meat to the pot. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the pressure cook button and set the cooking time for 30 minutes. When the cooking time is complete, turn the steam release handle to the venting position to quickly release the pressure. Press cancel and remove the lid. Remove the meat to a plate and discard the thyme stems (the leaves can remain). Use an immersion blender to purée until smooth. Taste and add more salt and pepper as needed. Let the meat sit until cool enough to handle. Use two forks or gloved hands to shred the beef, discarding the bones and extra fat. Be sure there are no small bones among the shredded meat. Store separately from the soup and reheat separately. Serve the soup garnished with the meat on top.

Photo Credit: Bill Milne Leket Israel Cookbook -8- Shaved Brussels Sprouts Salad Susie Fishbein is a world-famous kosher cook and author of the Kosher by Design cookbook series, which has sold over 500,000 copies worldwide. Instagram: @susiefishbein

Ingredients: Serves 6 ½ pound Brussels sprouts, about 10 small; discard outer layers ½ cup blanched hazelnuts or raw cashews, toasted if possible, coarsely chopped 1½ heaping cups red grapes, each cut in half 1 teaspoon zest of a lemon 2 tablespoons juice of a lemon ½ cup extra-virgin olive oil ½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper Juice of half a navel orange

Directions: Using a standard or hand-held mandolin, shave the Brussels sprouts. Transfer to a mixing bowl. Toss most of the hazelnuts into the bowl, reserving 1 tablespoon for garnish. Add the grapes and the lemon zest. In a small bowl, whisk the fresh lemon juice with the oil, salt, and pepper. Pour over the salad and toss to combine. Squeeze the orange half over the salad and toss again. Transfer to a salad bowl and toss with remaining chopped hazelnuts.

Tips: You can shred the Brussels sprouts by cutting paper-thin slices with a knife, but a hand-held mandolin makes this preparation a snap. If your hazelnuts were not toasted, just place them onto a jelly-roll pan and toast them for 10–12 minutes at 375°F until they are fragrant. If they had the skins, rub them off in a kitchen towel. The sweet taste of the grapes beautifully accompanies the strong flavor of the Brussels sprouts. Grapes are filled with an antioxidant called resveratrol that helps our hearts by slowing the buildup of “bad” LDL cholesterol.

Reprinted with permission from Kosher by Design Lightens Up.

Photo Credit: John Uher Leket Israel Cookbook -9- Main Dishes Passover Cauliflower Rice Salad Denise Phillips is one of Britain’s leading Jewish chefs, and author of seven popular cookbooks and numerous newspaper and magazine columns. Her specialty is modern Jewish cooking with a twist. Her recipes are enticing, stylish, yet easy to make and an original blend of the old and the new. Website www.jewishcookery.com Instagram: @denises_kitchen Twitter @jewishcookery

This is a tasty vegan salad suitable as a side dish, lunch, or part of a buffet. I love the crunchy, colorful and flavorsome mix that this recipe offers. Cauliflower rice is a great substitute for all grains which at this time are off the menu!

Ingredients: Serves 4 1 medium head of cauliflower, cut into small florets 1 tablespoon vegetable oil 2 carrots, peeled and grated 1 clove garlic, peeled and finely chopped 2 tablespoons peeled and grated ginger ½ teaspoon salt 2 ⁄3 cup raw cashews, roasted and chopped 1 tablespoon vegetable stock powder mixed with 2 tablespoons boiling water ¾ cup fresh pineapple – peeled, cored and finely cubed 1 teaspoon brown sugar, maple syrup or Photo Credit: Inbal Bar-Oz honey 1 ⁄4 cup parsley, chopped 1 medium zucchini – spiralized or peeled into ribbons 2 tablespoons roasted cashew nuts for garnish Directions: Place cauliflower florets in the food processor and pulse until fine and looking like rice grains. Set aside. In a large non-stick frying pan, heat up the oil and sauté the shredded carrots, garlic, grated ginger and a good pinch of salt. Toss well and cook over medium heat for 5 minutes, stirring occasionally. Add the cauliflower “rice,” vegetable stock powder, and a pinch of salt and mix well. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside. In the same frying pan, cook the pineapple with the brown sugar, maple syrup or honey over medium heat for 5 minutes, until it starts to caramelize, stirring constantly. Add the cooked pineapple, vegetables, parsley, spiralized zucchini and cauliflower, toss well and garnish with cashews.

Leket Israel Cookbook -11- Southwestern Chicken Egg Rolls Using No-Flip Pesach Crepes Naomi Nachman – The Aussie Gourmet www.theaussiegourmet.com Instagram: @Naomi Nachman Facebook: The Aussie Gourmet

Ingredients: Filling: (Yields filling for 6-8 egg rolls) 1 tablespoon oil 1 medium onion, diced 4 quarters bone-in chicken, cooked and shredded (see tips) ¾ cup barbecue sauce ½ cup salsa 6-8 Pesach crepes (recipe below) Oil for frying Crepes: (Yields 12 crepes | Freezer friendly) 12 eggs 6 tablespoons potato starch 1 teaspoon salt 1 cup water

Directions: Filling: In a large frying pan, heat oil over medium heat. Add onion; sauté, stirring occasionally, until softened, about 5 minutes. Add chicken, barbecue sauce, and salsa; stir to combine. Place about ¼ cup filling into the center of each crepe; roll to form egg rolls. Heat about an inch of oil in a frying pan; fry the egg rolls for about 2 minutes per side, until crispy.

Tips: Year-round tip: Add a can of corn and a can of black beans (both drained) to the chicken mixture. Use egg roll wrappers (from the freezer) in place of crepes. Everyone makes chicken soup for Pesach — this is the best way to repurpose the chicken from it! If you normally don’t include chicken quarters in your soup, add them to your regular recipe especially to make these egg rolls. Turn this into a Southwestern Chicken Soup! Add four cups broth to the chicken mixture, bring it to a boil, and serve (with some tortilla chips year-round).

Continued on next page Leket Israel Cookbook -12- Southwestern Chicken Egg Roll Using No-Flip Pesach Crepes (continued)

No-Flip Pesach Crepes: Combine all ingredients in a medium bowl. Beat well (preferably using a hand mixer). Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray. 1 Pour enough batter into the pan to just cover it, about ⁄3 cup. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool. Repeat with remaining batter.

Tips: Prepare ahead: This recipe can easily be doubled. Store crepes in the freezer between layers of parchment paper. It’s very important to use a 9-inch crepe pan for this recipe, and to treat well. Use it for nothing besides crepes, and wash it with warm water and soap, using your fingers. Don’t use a harsh brush that can ruin the surface.

Reprinted with permission from by Naomi Nachman from Perfect For Pesach

Photo Credit: Miriam Pascal

Leket Israel Cookbook -13- Herbed Crispy Potatoes Aliya and Shaendl at Citrus and Salt Cooking

Ingredients: 7 medium potatoes, cut into cubes 3 tablespoons chopped garlic 2 tablespoons dry rosemary ½ teaspoon chili flakes 1 teaspoon dry thyme Zest of ½ lemon ½ cup olive oil Salt and pepper to taste

Directions: Preheat oven to 400°F and prepare a sheet tray with parchment paper. Cut potatoes into 2”×2” cubes and add them to a large pot and cover with cold water. Add a large pinch of salt and bring to boil. Turn down heat, cover and allow to simmer for 15 minutes. Drain potatoes and return them to the pot. Replace the lid and shake the pot so the potato edges become rough. They should retain their size but have their edges look uneven and slightly mashed. In a small heat-safe bowl, add the herbs. In a small sauce pan, heat olive oil for 2-3 minutes. Once the oil is hot, but before it begins to smoke, pour over herbs and allow to sit for a few minutes. Pour herb oil over potatoes and gently mix to coat. Add salt and pepper to taste. Spread over sheet tray and be sure not to crowd them. Bake until crispy, about 40-50 minutes. Check them about halfway through and stir them to get multiple crispy edges.

Leket Israel Cookbook Photo Credit: Citrus and Salt -14- Chicken with Tomatoes and Mushrooms Ilana Spitz Epstein is the Rebbetzen of Western Marble Arch Synagogue and the Founder and Director of Ta’am, an organization whose mission is to engage Jews of all backgrounds and ages via food, and specifically Jewish food traditions. Ilana is a qualified French pastry chef, who trained under the personal tutelage of the Waldorf Astoria Jerusalem’s Chef de Patissiere. She is also an educator with over 20 years of experience, and makes food and food history vivid and alive. Facebook: Ta’am, Instagram: @judaismonaplate, YouTube: Ta’am Ilana’s Instagram: @iepstein

Ingredients: 2 bone-in chicken breast halves with the skin on 4 bone-in chicken legs with the skin on Salt and pepper to taste 2 tablespoons vegetable oil 4 cups white button mushrooms, cleaned and cut in half if large 1 large shallot, finely chopped 3 tablespoons brandy ½ cup dry white wine 2 cups chicken stock 1 can (15 ounces) chopped tomatoes 1 tablespoon fresh parsley, finely chopped 1 tablespoon tarragon leaves, picked fresh Photo Credit: Blake Ezra Photography Directions: Season the chicken pieces generously with salt and pepper. Heat oil in a large deep sauté pan or a saucepan that has a lid. Once the oil is hot, add chicken, skin side down (do not crowd, you may have to do this in two batches). Brown the chicken on one side until deep golden brown. Using tongs, turn over and brown on the other side. Remove chicken from the pan and set aside. Add the mushrooms to the now empty pan (if you have more than a tablespoon or two of fat in the pan, pour some fat out). Over medium high heat, sauté the mushrooms until browned; about 6-8 minutes. Add the shallots, cook until soft, and another 2 minutes. Add the brandy and the wine to the hot pan with the mushrooms and shallots. Using a wooden spoon scrape the browned bits from the bottom of the pan. Simmer briskly until the liquid is reduced to a glaze, about 3 minutes. Add the chicken stock and tomatoes, and cook for another 10 minutes. Add the chicken back to the pan, cover and cook until the chicken is cooked through, about 25-35 minutes. When ready to serve, place chicken pieces on a platter. Taste the sauce for seasoning, as it may need more salt or pepper. Spoon sauce over the chicken and garnish with fresh parsley and tarragon. Leket Israel Cookbook -15- Classic Slow-Cooker Pot Roast Ilana Spitz Epstein is the Rebbetzen of Western Marble Arch Synagogue and the Founder and Director of Ta’am, an organization whose mission is to engage Jews of all backgrounds and ages via food, and specifically Jewish food traditions. Ilana is a qualified French pastry chef, who trained under the personal tutelage of the Waldorf Astoria Jerusalem’s Chef de Patissiere. She is also an educator with over 20 years of experience, and makes food and food history vivid and alive. Facebook: Ta’am, Instagram: @judaismonaplate, YouTube: Ta’am Ilana’s Instagram: @iepstein

Ingredients: 1 one-pound boneless beef chuck-eye roast, pulled into 2 pieces at the natural seam and trimmed Salt and pepper 2 tablespoons vegetable oil 1 onion, chopped 2 celery ribs, chopped 1 tablespoon tapioca or potato starch 1 tablespoon tomato paste 3 garlic cloves, minced 1 teaspoon minced fresh thyme ½ cup dry red wine ½ cup chicken broth 8 ounces new (baby) potatoes, unpeeled 8 ounces carrots, peeled and cut into thick batons 2 bay leaves

Photo Credit: Ilana Epstein Directions: Pat the beef dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of beef to create 2 evenly shaped roasts. Heat oil in a large pan over medium-high heat. Brown the roasts on all sides, 7-10 minutes; transfer to a plate. Add onion, celery, salt, and pepper to the fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8-10 minutes. Stir in tapioca or potato starch, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add the potatoes, carrots, and bay leaves into the slow cooker. Nestle roasts into the vegetables, adding any accumulated juices. Cover and cook until beef is tender and fork slips easily in and out of meat, 9-10 hours on low or 6-7 hours on high. Discard bay leaves. Remove twine from roasts, slice meat against the grain, and arrange on serving dish with vegetables. Spoon sauce over meat and serve.

Leket Israel Cookbook -16- Fish N Chips Chef Zissie runs numerous exclusive and special events and classes for her clients, specializing in flavor. She cooks and teaches in a unique way, using fresh ingredients to create flavor fusions that will wow you. If you don’t have the opportunity to have Chef Zissie as your own private chef, don’t fret! She has a website www.chefzissierecipes.com that was created to plan out your daily dinner menus for you, down to the shopping list. Her recipes are all unique, yet relatable. They are easy, yet impressive. They are extremely healthy, yet bursting in flavor. Facebook: Chef Zissie Instagram: @chef_zissie

Did you know that really fresh fish does not taste or smell fishy? This is the perfect meal to make during Chol Hamoed Pesach when you feel you are matzohed and potatoed out. This is my version of fish n’ chips. I was always disappointed with the lack of flavor of typical fish n’ chips and always felt too heavy after.

Ingredients: Serves 4 2 sweet potatoes, cut into wedges 2 red skinned potatoes, cut into wedges 3 teaspoons curry powder 3½ teaspoons pink Himalayan salt 2 teaspoons garlic powder ¼ cup extra virgin olive oil 1 serving of plain yogurt 1 cucumber, finely chopped 2 tablespoons fresh dill, finely chopped 2 lemons, freshly squeezed 4 fillets of ocean perch (or any fish besides salmon), cut in quarters, no skin or bones ½ cup coconut oil Photo Credit: Chef Zissie 2 limes (or lemons), freshly squeezed

Directions: Preheat oven to 450⁰F. Prepare 2 sheet pans with parchment paper, and place sweet potato and potato wedges on top, not overlapping too much. Add 2 teaspoons of curry powder, 2 teaspoons of salt, the garlic powder and olive oil. Mix well until all pieces are evenly coated and not overlapping too much. Place in the oven and bake for 30 minutes. Prepare the yogurt in a small bowl. Add cucumber, dill and juice of 1 lemon and set aside. Place fillets on towels and dry them well. Evenly sprinkle with remaining salt and curry powder. Prepare a nonstick pan on high heat. Add 3 tablespoons of coconut oil and heat. Add the fish in batches. Cook for 1½ minutes per side. Remove from the pan and drizzle with juices from a lemon and lime. Serve right away. Leket Israel Cookbook -17- Tilapia with Fried Onions Batsheva Kanter - Much of Batsheva’s inspiration comes from visiting ethnic supermarkets and farmer’s markets. In between working full time at a bank and taking care of her family, Batsheva finds time to develop and photograph recipes for www.kitchencoup.com.

This is a simple but really tasty way to prepare tilapia. My mom served this a lot when I was growing up.

Ingredients: 6 tilapia fillets 2 medium white or yellow onions 3 tablespoons of olive oil 1 clove of garlic, minced 1 teaspoon salt 1 teaspoon paprika

Directions: Wash tilapia and rinse dry. Set aside on baking sheet. 1 Slice onions into half rounds about ⁄3 thick. Add oil and onions to a large frying pan. Sauté on medium heat for about 30 minutes until caramelized. Add garlic and sauté for another minute. Add salt and paprika and mix well. Smother tilapia with onion mixture and bake at 400°F for 20 minutes, until middle of fish is opaque. Serve over mashed cauliflower.

Tip: Tastes delicious with mashed cauliflower!

Photo Credit: Batsheva Kanter

Leket Israel Cookbook -18- Matzah Brei Mac ‘n Cheese Beth Warren Nationally recognized registered dietitian-nutritionist Beth Warren – the Kosher Girl – is the founder and chief executive officer of Beth Warren Nutrition, LLC, a New York-based private practice. She is also the author of Living a Real Life with Real Food (Skyhorse 2014) and Secrets of a Kosher Girl (Post Hill Press 2018). Instagram: @beth_warren Facebook: Beth Warren Nutrition

Ingredients: 3 cups matzo farfel ½ pound cheddar cheese 2 tablespoons olive oil 3 eggs, beaten ¼ teaspoon salt ¼ teaspoon pepper 2 cups low-fat milk 1½ cups whipped cream cheese

Directions: Mix all ingredients together, and put in 2-quart casserole dish. Cover and bake at 350°F for 30 minutes. Uncover and bake 15 another minutes or until brown.

Photo Credit: Beth Warren

Leket Israel Cookbook -19- Vegetable Matzah Lasagna Silvia Nacamulli is a London-based cook and well-recognized name on the international food and cooking circuit. Born and bred in Rome, she is an Italian- Jewish cooking expert. She runs La Cucina di Silvia - Cooking for the Soul, where she teaches, writes and caters traditional home cooking. She regularly contributes recipes for the Jewish Chronicle in the UK and is currently writing her first book, Jewish Flavours of Italy. Instagram: @Silvia_Nacamulli Ingredients: Served 4-6 5 tablespoons extra virgin olive oil 2 cloves of garlic, crushed 2.5 lbs. passata (uncooked tomato purée that has been strained of seeds and skins) 2-3 leaves of fresh basil 1 onion, finely sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 eggplant, cut into sticks 1 yellow pepper, cut into sticks ½ box of matzah Photo Credit: Inbal Bar-Oz ½ - ¾ cup heavy cream 2 cups mozzarella cheese (ideally a block, as it is less watery than a ball) or a mix of cheeses of your choice, finely diced or shredded in a food processor 8-10 tablespoons grated Parmesan cheese Sea salt and black pepper, to taste Rectangular baking dish, about 9”x13” Directions: Preheat the oven to 400˚F. Prepare the tomato sauce by warming up over a low heat 2 tablespoons of oil in a pan with the garlic. After a minute add the passata and a good pinch of salt and pepper. Leave to cook, partially covered, over a low heat for about half an hour, stirring occasionally. When ready, tear in the basil and stir. While the tomato sauce is cooking, cut and cook the vegetables. Warm up the remaining 3 tablespoons of oil in a large non-stick frying pan; once warm, add the onions. Cook covered over low heat for 5 minutes, then add the cut carrot, zucchini, eggplant, yellow pepper, and a generous pinch of salt and pepper. Stir well, cover again and cook over medium high heat for 10 minutes. Remove the lid and finish to cook over medium heat for another 10-15 minutes. To assemble the matzah lasagna, spread a thin layer of tomato sauce over the base of the baking dish. Then distribute over one layer the matzah sheets, trimming it to fit the dish. Cover with about a third each of the tomato sauce, heavy cream, vegetables, mozzarella and Parmesan. Add a second layer of matzah, then another third of the other ingredients in the same order. Top with a final layer of matzah, tomato sauce, heavy cream, mozzarella and Parmesan. Bake in the oven for 20-25 minutes. Leave to rest for 10 minutes before serving hot. Leket Israel Cookbook -20- Desserts Chocolate Chip Cookies II (gluten free; non-gebrokts) Sarah F. Berkowitz is a foodie and a writer. Born in Israel, she lives in the Deep South and enjoys feeding friends, family, and random strangers home-cooked meals. Facebook: Atlanta Kosher Chef Instagram: @sarahbeeskitchen

Ingredients: ¾ cup olive oil ¾ cup brown sugar ¼ cup white sugar 1 teaspoon vanilla 2 eggs 1 package vanilla pudding 3 cups almond flour Dash of salt 1 teaspoon baking soda Chocolate chips or chopped truffle chocolate

Directions: Beat the first four ingredients together well. Add the rest of the ingredients, except chocolate chips, and mix until combined. Mix in chocolate chips. Scoop tablespoon-sized balls onto lined cookie sheet. Bake at 350°F for 10-12 minutes. Remove from oven, allow to cook on a sheet for a few minutes, and transfer to wire rack to cool completely.

Photo Credit: Sarah Berkowitz

Leket Israel Cookbook -22- Quick and Easy Fruit Preserves Sarah F. Berkowitz is a foodie and a writer. Born in Israel, she lives in the Deep South and enjoys feeding friends, family, and random strangers home-cooked meals. Facebook: Atlanta Kosher Chef Instagram: @sarahbeeskitchen The lemon in this jam acts as a preservative, keeping the preserves fresh for at least two weeks. The fruit shrinks, so if you have a crowd, consider doubling the recipe and making two double batches back-to-back to avoid having to wash everything out unnecessarily. Don’t you like the way I think?

Ingredients: 2 pounds frozen strawberries, blueberries, and/or raspberries ½ -1 cup sugar Juice of 1 lemon

Directions: Pour fruit, sugar and lemon juice into a large frying pan set at medium high heat. Stir well and bring to a boil. Stir and scrape sides with a spatula every few minutes, but allow to simmer for an hour or until water has evaporated and fruit has thickened. Transfer to glass jar and refrigerate.

Photo Credit: Sarah Berkowitz

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