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A Few of Our Favorite Things
Chanukah Edition

Eggplant Baked Ziti


2 eggplants, diced
1 box penne pasta
3 Tbsp. oil
3 cloves garlic, minced
1 Tbsp. salt
24 ounces pasta sauce
2 cups mozzarella cheese


Preheat oven to 450.

On a lined cookie sheet, combine the diced eggplant, garlic, and salt. Drizzle with the oil and toss to coat. Place the pan into the oven and roast for 30 minutes.

Cook pasta according to directions.

Drain water and place the pasta in a 9×13 pan. Mix the roasted eggplant into the pasta. Pour the sauce on top and sprinkle with the cheese. Mix. Bake for 10 minutes or until cheese is melted and bubbly.

Menucha Worcman

Potato Zucchini Latkes

1 lb. Yukon Gold potatoes, shredded
1 small onion, shredded
1 zucchini, shredded
1 large egg, whisked
2 Tbsp. flour
1 tsp.kosher salt, or to taste
1/2 cup avocado oil or light olive oil
Peel the potatoes and onion. Shred the potato and onion and zucchini using a food processor or hand grater. Add the shredded potatoes to a cheesecloth or towel and squeeze out as much liquid as possible.

Place the shredded potato, onion, and zucchini in a bowl, followed by the whisked egg, flour, and salt. Toss until evenly combined.
Preheat a pan over medium heat; add oil. Place a spoonful of the latke batter into the pan and press it with the back of the spoon to flatten it.
Turn the latke over as soon as it’s golden. Fry on the other side. Repeat until you run out of batter. Serve immediately and enjoy while they are still crispy!

Aviva Rand

Magen David Pretzels

About 36 pretzel sticks (to make 6 stars)
3/4 cup dark chocolate chips, melted
Blue and white sprinkles
Melt chocolate in microwave for 30-60 second increments.
Line a baking sheet with parchment paper.
Dip a pretzel stick in the melted chocolate until fully coated, then place on baking sheet.
Repeat with five more pretzel sticks, and as each is dipped in the chocolate place them in a Star of David shape (a triangle and then an upside down triangle on top).
Sprinkle sprinkles on top.
Repeat with remaining pretzels to make desired amount.
Once finished, place the baking sheet in your refrigerator or freezer to allow the chocolate to harden (about 30 min).
Ita Yankovich

Hassleback Potatoes

6 medium Yukon Gold potatoes
Extra-virgin olive oil
1 tsp. kosher salt, or to taste
Freshly ground black pepper
2 Tbsp. green herbs of your choice
½ cup melted butter
Red pepper flakes, for serving

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Place one of the potatoes on a cutting board and lay chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes.

Mince the herbs with melted butter and brush on the potatoes and making sure to get some in between the crevices. Bake for 50 minutes.

Baste with butter and continue baking for another 20-25 minutes, until the potatoes are crisp at the edges.

Top with salt, cracked pepper, and red pepper flakes, and serve with more butter on the side.

Roasted Vegetable and Cheese Stuffed Manicotti

1 package manicotti shells
8 oz. baby bella or cremini mushrooms, quartered
1 small zucchini, diced
1 small eggplant, diced
1 Tbsp. olive oil
Salt and pepper, to taste
15 oz. ricotta cheese*
1 egg
1 cup shredded mozzarella cheese, plus more for sprinkling
2 cups marinara sauce
Parmesan cheese

Preheat oven to 400.

Toss the cut vegetables with the olive oil, salt and pepper.

Place on a baking sheet and roast for 25 minutes. Remove from oven to cool. Lower the oven to 350.

At the same time, cook the Manicotti shells in boiled water according to package instructions. Drain and cool.

Take the cooled roasted vegetables and combine with the ricotta cheese, egg, shredded mozzarella and a bit of parmesan cheese. Using a small spoon, scoop that mixture and stuff it into each shell.

Pour almost half of the marinara sauce on the bottom of a baking pan. Place the stuffed manicotti shells into the baking pan. When all are stuffed and in the pan, pour the rest of the marinara sauce over the shells.

Sprinkle mozzarella cheese over the sauce. Top with some parmesan cheese.

Bake covered for 35 – 40 minutes.

Elky Friedman (Jewish Echo, 2015)

Fried Ravioli

1 bag frozen cheese ravioli (24 pieces)
1 egg whisked with 2 tablespoons of water
1 1/2 cups seasoned Italian breadcrumbs
2 cups oil, for frying
Fresh parsley for garnish

Marinara Sauce

1 tomato, diced
2 garlic cloves, minced
1 Tbsp. olive oil
3 Tbsp. tomato paste
1 tsp. dry oregano
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. garlic powder
Pinch of red pepper flakes (optional)

Begin to coat the ravioli by first dipping them into the beaten egg, shake off any excess egg then dip into the breadcrumbs. Continue this process until all the ravioli are coated.

Meanwhile in a small saucepan, begin to sauté the tomato and garlic in the olive oil over medium heat, for about 5 minutes. Add the tomato paste and stir for 30 seconds then pour in the water and add the spices. Allow to simmer for 10 minutes until the tomatoes are tender. Shut the flame and allow to cool.

Heat the oil in a small pan to 350 degrees over medium high heat and begin frying the ravioli in batches, for 3 – 4 minutes until golden brown. Drain any excess oil on a paper towel lined plate. Serve warm alongside marinara sauce.

Naomi Hazan (Jewish Echo, 2017)

Corn Salad

1 pound cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut of the cob
2 avocados sliced
Red onion thinly sliced
1/4 cup chopped herb such as cilantro or parsley
2 Tbsp. olive oil
2-3 Tbsp. lime juice
2 cloves garlic
1 tsp. salt

Combine all ingredients and enjoy.

Chani Grunberger

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