Appetizers & Entrée Retail Packaging ** Foodservice

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FILLO PRODUCTS and PASTRIES Page 1 of 2 APPETIZERS & ENTRÉE RETAIL PACKAGING ** FOODSERVICE APPETIZERS & ENTRÉE APPETIZERS - Packaged on Aluminum Trays From The Freezer To The Oven From The Freezer To The Oven Packaged on Aluminum Trays 60008 Spanakopita - ½ oz. 80/3 60000 Spanakopita 1 oz. 12 oz. 12/12 60016 Spanakopita - 1 oz. 48/3 60040 Tyropita 1 oz. 12 oz. 12/12 60014 Spanakopita - 3 oz. 24/3 60011 Spanakopita - 6 oz. 12/3 ** Packaged in attractive retail packaging 60027 Tyropita - ½ oz. 80/3 60026 Tyropita - 1 oz. 48/3 60024 Tyropita - 3 oz. 24/3 60021 Tyropita - 6 oz. 12/3 Bulk Packed 60311 FilloSwirlZ - Spinach 8 oz. 6/5 60351 FilloSwirlZ - Spinach 5 oz. 4/10 60321 FilloSwirlZ - Cheese 8 oz. 6/5 60361 FilloSwirlZ - Cheese 5 oz. 4/10 PRE-BAKED ENTRÉE - Packaged on Aluminum Trays 61011 Pre-Baked Spanakopita - 6 oz. * 12/2 61021 Pre-Baked Tyropita - 6 oz. * 12/2 * Special Order: requires minimum and a 15-day lead time KONTOS FOODS INC, PO Box 628, Paterson, NJ 07544 rv 22 APR 2013 973.278.2800 - Fax 973.278.7943 - www.KONTOS.com FILLO PRODUCTS and PASTRIES Page 2 of 2 PASTRIES RETAIL 50017 Classic Baklava 11 oz. 6 pck 50070 Holiday Gift Pack (Baklava) 23 oz. 6 pck 50018 Kataifi Pastry 11 oz. 6 pck 50073 Holiday Gift Pack (Assorted) 20 oz. 6 pck 50013 Nut Rolls (Flogeres) 11 oz. 6 pck 50005 Kourambiethes (Shortbread Cookies) 10½ oz. 6 pck 50011 Assorted Greek Pastries 11 oz. 6 pck 50004 Koulourakia (Braided Butter Cookies) 6 oz. 6 pck 50006 Melomakarona (Phoenikia) 14 oz. 6 pck 50325 Daktila (Three Bakers Brand) 14oz. 24 pck (Walnut Orange Honey Cookies) FOODSERVICE CLASSIC BAKLAVA MEDITERANEAN BAKLAVA Packaged on Aluminum Trays Packaged on Aluminum Trays 50225 Classic Baklava 24 x 2 50151004 Assorted Mediterranean Baklava 36 pc 4 x 2 50226 Classic Baklava 30 x 2 50540001 Assorted Mediterranean Baklava 79 pc 4 x 2 50228 Classic Baklava 36 x 2 Contain: Baloriah, Burma, Birds Nest, Baklava, Fingers, & Mini Roses 50221 Classic Baklava 48 x 2 50242 Classic Baklava 80 x 2 OTHER MEDITERRANEAN PASTRIES 50233 Kataifi Pastry 35 x 2 Bulk Packed on Cardboard Trays 50235 Nut Rolls (Flogeres) 42 x 2 50060 Kourambiethes Shortbread Cookies 70 x 2 50055 Koulourakia Braided Butter Cookies 60 x 2 50210 Assorted Classic Baklava 4 trays 50065 Melomakarona (Phoenikia) 70 x 2 (in ¼ pans) 44oz. each - contains: Baklava, Birds Walnut Orange Honey Cookies Nest, Kataifi, & Nut Roll 50075 Diples * 14 x 1 * Special Order: requires minimum & 15 day lead time Bulk Packed 71001 Honey Puffs (Loukoumades) Pre-Made min 300pcs 12 lbs. 71005 Loukoumades Syrup 4/1 gal. KONTOS FOODS INC, PO Box 628, Paterson, NJ 07544 rv 22 APR 2013 973.278.2800 - Fax 973.278.7943 - www.KONTOS.com.

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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp.
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Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions
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Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
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Spanakopita Makes 32 Pies | Active Time: 45 Minutes | Total Time: 1 Hour 15 Minutes
Spanakopita Makes 32 pies | Active Time: 45 minutes | Total Time: 1 hour 15 minutes Step 1: Gathering & Preparing Your Mise en Place 3 lb frozen, chopped spinach (1.36 Before starting the spanakopita, be sure the phyllo and spinach are both defrosted kg or 4 cups once drained) and that the spinach is well-drained. It is essential that the spinach is well-drained, 2 medium onions, minced otherwise, the spanakopita will be soggy. 2/3 cup toasted pine nuts, roughly Next, gather and prepare your remaining mise en place. chopped 1/4 cup finely chopped mint For the pine nuts, baking in a 350°F (175°C) oven for 5 to 7 minutes, or just until 1/2 cup finely chopped dill they start to turn a nice golden brown color. 1 tsp freshly ground nutmeg Step 2: Preparing the Filling 2 tbsp olive oil To cook the filling, heat a frypan over medium-low heat and add the oil. Once hot, 1 tsp sea salt, or to taste add the onions and a good pinch of salt and sauté until slightly browned. 1/2 tsp freshly ground black pepper Once the onions are done, turn off the heat and add the spinach, toasted pine nuts, chopped herbs, nutmeg, salt, and pepper. Mix everything together and then taste for seasoning, adding more seasoning and/or herbs as desired. Lastly, preheat the oven to 350*F (175°C). Step 3: Assembling the Spanakopita 1 pkg phyllo dough, defrosted To assemble the spanakopita, place a sheet of phyllo onto a cutting board and 3/4 cup non-dairy butter, melted* brush with the melted non-dairy butter.
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Techniques Classes
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette,
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ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb
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Family Style Dinner District WINERY
District WINERY Family Style Dinner District WINERY Antipasti Includes all items Artisanal cheeses and charcuterie, house-marinated olives, maple cayenne nuts, dried & fresh seasonal fruit Hors d’Oeuvres Choose 5 passed items Cold Pepper-Seared Salmon Bites sweet wasabi caramel, salmon chicharrón Scallop Ceviche green chili, cucumber, plantain Roast Duck Summer Rolls basil, bean sprouts, sriracha Steak Tartare potato gaufrette, crème fraîche, fried caper Roasted Garlic Hummus sesame-cilantro shortbread, apricot chutney Kimchi Cupcake yuzu cream, nori, bonito Roasted Baby Beet Salad herbed boursin, pumpernickel Seasonal Soup Shooter Hot Shrimp Salchicha warm corn butter, chorizo Baked PEI Mussels brioche, fennel, thyme Ground Turkey & Golden Raisin Meatballs golden raisin mustard, parmesan chip Za’atar Roasted Chicken pickled red onion, herbed tahini Puff Pastry-Wrapped Merguez aioli, mint Braised Short Rib roasted shallot purée, rosemary, focaccia Crispy Fingerling Potato bacon jam, green onion Spring Roll Curried Spanakopita preserved lemon Mushroom Tartlet béchamel, parmesan Grilled Corn Arepas chipotle, pickled peppers *available for supplemental cost District WINERY Salad Choose 1 Frisée & Asian Pear Salad grilled sourdough, parmesan, tarragon vinaigrette Watercress Salad apple, celeriac, pomegranate seeds, mustard vinaigrette Pickled Beet & Arugula Salad hazelnuts, honey & burnt orange vinaigrette Escarole Salad plancha red onion, pine nuts, pecorino, caesar dressing Kale Salad apple, grilled scallions, lemon tahini, crispy cumin
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Appetizers Soups Salads Pita Pockets Pita Rolls
ALAddin’s NATURAL EATERY appetizers salads Optional grilled toppers: chicken $4, beef tenderloin $5 BABA charbroiled eggplant blended with tahini & shrimp $5, seasonal vegetables $3 lemon juice, topped with scallions & olive oil $6.00 Optional dolmades (3) or falafels (3) $4 HUMMOS chick peas blended with tahini & lemon Optional tuna salad or chicken salad $4 juice, topped with scallions & olive oil $5.50 MIXED GREENS tomatoes, cucumbers, scallions & FALAFEL patties of chick pea & fava bean blend, alfalfa in vinaigrette dressing $5.50 small $4.50 mildly spiced & baked, a side of tahini-yogurt $6.00 SPINACH baby spinach, tomato, cucumbers, scallion, TOURLOU a ratatouille of roasted vegetables, chick mushroom, alfalfa & parmesan or feta in vinaigrette peas & garlic $6.00 dressing $6.00 small $5.00 DOLMADES grape leaves stuffed with a vegetarian GREEK mixed greens topped with feta, banana rice mix, topped with feta, a side of tzaziki $6.50 peppers & Kalamata olives in Greek dressing $6.00 small $5.00 TABULEE a mix of parsley, tomatoes, scallions & bulgur wheat in a lemon-olive oil dressing $6.00 CAESAR romaine lettuce, pita croutons & parmesan cheese in Caesar dressing $6.75 small $5.75 VEGETARIAN COMBO any 3 of the above $8.00 PINE NUT mixed greens, alfalfa, shaved parmesan & SPANAKOPITA a blend of spinach, feta & dill in filo roasted pine nuts in yogurt-pine nut dressing $7.00 pastry $6.00 ROMAN mixed greens, apples, toasted pitas & blue SAUTEED SPINACH in olive oil & garlic $5.50 cheese in lemon-citronette dressing $7.00 GRILLED CHICKEN
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Meatsmith Porterhouse,Bizzarri Dolci Handmade
paris-to-provence With the tragedy in Paris still on our minds we can embrace a little of France and its usual joie de vivre here at Como House and Gardens this Friday, Saturday and Sunday when the grounds will become a French pop-up village. There will be food and wine from all the regions of France and live entertainment. Source: paris-to-provence Meatsmith Porterhouse Meatsmith, Andrew McConnell’s new butchery venture on Smith Street, Collingwood is a beautiful, spacious shop that serves carefully butchered and aged meat. There is a sort of reverence to the products it sells, a feeling you get when you walk in reminiscent of a cathedral and which I hadn’t felt since the days of Discurio music store in McKillop Street or Kay Craddock’s bookstore. But there’s no need to be intimidated by all this, go in and by guided by the friendly staff. If it is aged beef and rib eye steak with the whole rib (about 3 times the usual length) you long for then this is definitely the place for you. I opted for a more modest porterhouse steak which was wrapped in thick waxed paper with an elegant black seal. I am happy to report that none of the meat trays here are covered in plastic wrap like most butchers. Meatsmith goes with the European model of presenting meat that is well hung, dry, sweet smelling and pleasant to the touch, rather than meat wet with blood that becomes slimey and starts to smell under plastic.
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Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
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Recipe of the Week: 06/05/2020 Spanakopita (Spinach And
RECIPE OF THE WEEK: 06/05/2020 SPANAKOPITA (SPINACH AND CHEESE PIE) Serves 12 INGREDIENTS 5tbsp olive oil 1 large onion (finely chopped) 1 bunch of spring onions trimmed, finely chopped 2 cloves of garlic, minced 1kg fresh spinach, roughly chopped or frozen spinach, thawed and well drained 1 bunch of flat-leaf parsley, chopped half bunch fresh mint, chopped half bunch fresh dill, chopped 2 medium organic free range eggs, lightly beaten 200g ricotta cheese or fresh anari 400g feta cheese, roughly crumbled freshly ground nutmeg freshly ground black pepper 8 sheets of filo pastry METHOD 1. Preheat the oven to 190'c/ 170'c fan/ gas 5. 2. Lightly oil the bottom and sides of a 22 x 30cm baking tray. 3. Heat the remaining olive oil in a large heavy-based frying pan over a medium heat. Saute the onion, spring onions and garlic for 3-4 minutes, stirring often until softened and lightly browned. Lower the heat and stir in the spinach and herbs. Continue to saute until the spinach wilts and the liquid evaporates about 1-2 minutes. Season with pepper and a good pinch of nutmeg. Remove from heat and set aside to cool. 4. In a large bowl mix together the eggs, ricotta or anari and feta. Stir in the spinach mixture. 5. Unroll the filo sheet and place them between two slightly damp kitchen cloths. Lay one sheet of filo pastry to line the base and 2 of the sides with an overhang on both sides, brush lightly with olive oil. Repeat the process with the second sheet of filo, brushing it with olive oil.
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Smoothie Recipes Each Recipe Makes 1 Serving
Smoothie Recipes Each recipe makes 1 serving A great addition to breakfast, and also a wonderful snack anytime. For all recipes, blend and serve immediately. Option 1: In a blender combine 1 cup of non-dairy milk or orange juice, 1/2 cup of frozen fruit of your choice and blend well. Option 2: In a blender combine 1 cup of non-dairy milk, 1 frozen banana, 1 tablespoon al- mond butter, 1 pitted date and blend well. Option 3: In a blender combine 1 cup of orange juice, 1 tablespoon of maple syrup, 1/2 cup of frozen berries and blend well. Option 4: In a blender combine 1 cup non-dairy milk, 1/2 cup frozen mango, 1/2 cup baby spinach leaves and blend well. Rice cakes with tahini, honey and pumpkin seeds To prepare this snack or breakfast simply spread as much tahini as you would like onto your rice cakes, drizzle with honey and top with pump- kin seeds. Other snack ideas and pantry / fridge items to have on hand: Nuts, nut butters Dairy-free crackers Fresh fruit, vegetables Dried fruit Applesauce Pumpkin and sunflower seeds Tinned mussels / oysters Olives Pickled vegetables Vegan chocolate Popcorn Pretzels Also, bake a batch of these Lenten-friendly cookies and snack foods. Perfect with your morning or afternoon coffee or tea. Koulourakia with orange Christmas koulourakia with yeast Melomakarona Mason jar salad 1 Servings: 4 You will need 4 x 24 ounce or 700 ml jars Ingredients Salad dressing 5 tablespoons olive oil 3 tablespoons apple cider vinegar 2 tsp Dijon mustard 1 tsp honey or maple syrup Salt and pepper to taste Salad 1/2 cup quinoa 1 red bell pepper, cubed 2 cups canned chickpeas, drained and rinsed 4 radishes, sliced thinly into rounds 1 medium cucumber, cubed 4 cups baby spinach 4 tablespoons pumpkin seeds Directions Cook the quinoa according to package directions and set aside to cool.
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