Shabbat Menu- Farm-Fresh Recipes from the Skill'it Competition
The challenge was to create a composed entrée that highlights seasonal produce. The local fresh produce was brought by Farmer John, an organic farmer/owner of Rio Gozo Farm in California.
The contestants did a fantastic job and created delicious dishes. We are privileged enough to get the full recipes to all those mouth-watering dishes.
Watermelon Blood Orange Vinaigrette Salad by Moshe Bloch
Fresh greens salad with a simple citrus watermelon dressing.
These grilled steaks are full of bold and delicious flavors and sprinkled with an extra kick! Served with a fresh, mayo-free corn salad with cherry tomatoes, avocado, and citrus, and a salad of fresh greens, roasted and pickled carrots, pickled candy stripe beets, topped with a sweet and sour maple garlic mayo dressing.
Pasta with Veal Bolognese by Moshe Nafisi
This pasta bolognese is a little lighter than most, prepared with ground veal. Sophisticated flavors, yet easy enough to prepare on a weeknight.
Rosemary Lamb Chops by Moshe Bloch
A simple, succulent, and perfectly seared rack of lamb.
Mock Scallops with Sesame Chili Dressing by Moshe Bloch
Vegan, kosher scallops!? Yes, and yes. Hearts of palm stars in this simple pan-seared appetizer. The sesame chili dressing takes the dish up a notch or three.
Blood Orange Watermelon Sangria by Moshe Nafisi
A winning, thirst-quenching combination of wine, vodka, fresh-squeezed blood orange, and watermelon juice, served over ice.
Deconstructed Apple Pie by Kolev Klein
This easy dessert offers crisp pastry and soft sweet apples in every bite, topped with a homemade citrus simple syrup.
Blood Orange Chocolate Mousse with Candied Berries by Moshe Bloch
A light and airy chocolate mousse with citrus and coconut, topped with candied summer berries and crushed walnuts.
Fruit Medley Dessert Wonton by Moshe Nafisi
Deep-fried dessert wontons with sweet fruit filling. Crunchy and sweet, a delicious dessert indulgence.