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Kitchen Sink Cookies
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9 servings
Kitchen Sink Cookies

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Recipe adapted from:
Melissa Rose

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$0.00 Cooking Fee
Serving Size: 1 large 4-inch cookie

Vegetarian
These extra large cookies are loaded with chocolate chips, caramel chunks, and pretzels.
https://www.designeatrepeat.com/kitchen-sink-cookies/

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https://www.designeatrepeat.com/kitchen-sink-cookies/

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Instructions
Preheat oven to 350°F.
Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
Stir in egg and vanilla extract. Next, mix in baking soda and salt.
Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
If desired, press extra pretzel pieces into the top.
Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time27 minutes

Recipe Serving Size9

Ingredients

Ingredients
½ cup unsalted butter 1 stick
½ cup light brown sugar packed
¼ cup granulated sugar
1 egg large
2 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon Kosher salt
1 ¼ cup all-purpose flour
1 cup semi-sweet chocolate chips
½ cup pretzels chopped
½ cup caramel squares chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Nutrition
Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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Potato Chip Cookies
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12 servings
Potato Chip Cookies

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Recipe adapted from:
Anne

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$0.00 Cooking Fee
Serving Size: 2 cookies

Nut Free Soy Free Vegetarian
These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.
https://www.upstateramblings.com/potato-chip-cookies/

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https://www.upstateramblings.com/potato-chip-cookies/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
In a mixer beat the butter on high speed for about 1 minute.
Then add the sugar and vanilla and mix until everything is combined and creamy.
Add the egg and beat the mixture again.
Add the flour and mix it until it is mixed into the batter.
Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
Cover the dough and chill it for about 1 hour, until it is easy to handle.
Preheat the oven to 350 F.
Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
Bake for about 12 minutes until the cookies are just starting to brown on the edges.
Cool the cookies on wire racks.

Notes
Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive60

Total Time1 hour 22 minutes

Recipe Serving Size12

Ingredients

Ingredients
6 cup potato chip separated, not crushed
3/4 cup butter
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
1 3/4 cup all-purpose flour

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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Sephardic Charoset Truffles
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1-10 servings
Sephardic Charoset Truffles

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Recipe adapted from:
Tori Avey

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$0.00 Cooking Fee
Serving Size: 2-3 truffles

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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Instructions
Place dates, apricots, raisins, pistachios and honey and place in a food processor.
Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 cup pitted Medjool date
1.5 cup dried apricots
0.5 cup golden raisins
0.75 cup shelled pistachios lightly roasted and chopped
2 tablespoon honey for vegan use date syrup or agave
0.25 cup sugar
1 teaspoon ground cinnamon

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Sufganiyot (Israeli Donuts)
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24 servings
Sufganiyot (Israeli Donuts)

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Recipe adapted from:
Jennifer Segal

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$0.00 Cooking Fee
Serving Size: 1 doughnut

Dairy Free Nut Free Soy Free Vegetarian
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise
https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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Instructions
Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

Notes
Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size24

Ingredients

Ingredients
1 cup warm water heated to about 110°F (see note)
1 tablespoon active dry yeast note that this is more than 1 packet
3 cup all-purpose flour spooned into measuring cup and leveled-off
¼ cup powdered sugar plus more for coating
¾ teaspoon Kosher salt
½ teaspoon ground nutmeg
2 egg yolk large
2 tablespoon avocado oil
1 teaspoon pure vanilla extract
For frying:
1 quart avocado oil
Optional filling:
1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

Cooking Tools Required
5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

Nutrition
Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Bloody Broken Glass Cupcakes
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12 servings
Bloody Broken Glass Cupcakes

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Recipe adapted from:
Allrecipes/Jai

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$0.00 Cooking Fee
Serving Size: 1 cupcake

Soy Free Vegetarian
These broken glass cupcakes look painfully good to eat. You can add fake blood and sugar glass to your favorite flavor of cupcake to get the desired effect. Recipe from: allrecipes.com
https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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https://www.allrecipes.com/recipe/216230/bloody-broken-glass-cupcakes/

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Instructions
Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

Cook Times

Active Prep10

Hands-On Cook55

Hands-Off Cook20

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size12

Ingredients

Ingredients
18.25 ounce box white cake mix
1 cup water
1/3 cup avocado oil
3 egg
16 ounce can white frosting
Sugar Glass:
2 cup water
1 cup light corn syrup
3 1/2 cup granulated sugar
1/4 teaspoon cream of tartar
Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water or more as needed
15 drops red food coloring
3 drops blue food coloring

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Instant read thermometer, Mixing bowls, Muffin tin liners, Saucepan, Spatula, Standard muffin pan

Nutrition
Calories: 297kcal | Carbohydrates: 59g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 20mg | Potassium: 27mg | Fiber: 1g | Sugar: 58g | Vitamin A: 59IU | Calcium: 9mg | Iron: 1mg

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Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze
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16 servings
Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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Recipe adapted from:
Riley Wofford

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$0.00 Cooking Fee
Serving Size: 1 cookie

Soy Free Vegetarian
Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall.
https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.
GLAZE
In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook16

Passive30

Total Time1 hour 11 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 cup all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup unsalted butter softened
1/2 cup light brown sugar packed
1 egg large
1/3 cup canned pumpkin puree
2 tablespoon maple syrup
1 1/2 cup old fashioned rolled oats
1/2 cup chopped pecans
GLAZE
3/4 cup powdered sugar
1 tablespoon maple syrup
1 pinch pumpkin pie spice
1 teaspoon water more or less

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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Sheet Pan Cheesecake
$26.67 Cooking Fee
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9 servings
Sheet Pan Cheesecake

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Recipe adapted from:
Zeke Gluckman

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$26.67 Cooking Fee
Serving Size: 4 oz

Nut Free Soy Free Vegetarian
1/2 sheetpan cheesecake with a buttery graham cracker crust. Choose your own favorite flavor.

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Instructions
Preheat oven to 350.
Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
Pour filling on top of the crust.
Reduce the oven temperature to 325 degrees. Bake for 45 min
Filling will be jiggly and need to cool for a minimum of 1 hour before serving

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive60

Total Time2 hours 20 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the Crust:
2 cup graham cracker crumbs
2 teaspoon ground cinnamon
5 ounce butter melted
1/3 cup granulated sugar
1/4 teaspoon pure vanilla extract
For the Filling:
24 ounce cream cheese room temp
1 1/2 cup granulated sugar
3 teaspoon pure vanilla extract
3/4 cup sour cream
2 teaspoon fresh lemon juice
Optional Mix-Ins:
1/4 cup peanut butter OR Nutella, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stand Mixer, Top Stove

Reheating/Serving Instructions
Serve cold from the fridge

Nutrition
Calories: 657kcal | Carbohydrates: 60g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 468mg | Potassium: 167mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1530IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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Chocolate Bars
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12 servings
Chocolate Bars

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 piece

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Instructions
In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
Place in the freezer for an hour, or until it’s hardened.
When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup coconut oil
1 tablespoon almond butter or other nut butter
3 tablespoon honey or rice syrup or maple syrup
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch Kosher salt
Toppings:
2 teaspoon almonds chopped, or pistachios
1 teaspoon unsweetened shredded coconut

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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Spicy Kohlrabi Fries
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1-10 servings
Spicy Kohlrabi Fries

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1 bulb

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

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Ingredients Scale

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Instructions
Preheat oven to 400° F.
To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 kohlrabi stems removed
5 tablespoon avocado oil
2½ teaspoon sea salt
2½ teaspoon freshly ground black pepper
2½ teaspoon paprika
2½ teaspoon chili powder (optional, but delicious)

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

Reheating/Serving Instructions
Bake in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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Orange Juice Tzimmes
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1-10 servings
Orange Juice Tzimmes

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 4 oz

Egg Free Gluten Free Nut Free Soy Free Vegetarian
Vibrant carrots stewed with prunes, fresh orange juice, and sugar.
http://Allrecipes.com/ Ellen Finkelstein

Orange Juice Tzimmes quantity

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http://Allrecipes.com/ Ellen Finkelstein

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place carrots, prunes and raisins in a pot.
Cover both with orange juice.
Bring mixture to a boil, boil 10 minutes.
Stir in sugar and butter.
Simmer gently for one hour or until liquid is almost absorbed.
Sprinkle with lemon zest, orange zest, and fresh ginger.
Simmer another 5 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 carrots large carrots sliced into 1/2-in circles
1.5 cup prune or dried apricots
1/3 cup raisins
3 cup orange juiced
2 tablespoon orange zest
1/4 cup brown sugar or honey
4 tablespoon butter melted
2 teaspoon lemon zest
1 teaspoon fresh ginger grated

Cooking Tools Required
Cutting board, Food storage containers, Grater, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in microwave 2-3 minutes or until desired warmth.

Nutrition
Calories: 206kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 641mg | Fiber: 5g | Sugar: 25g | Vitamin A: 13745IU | Vitamin C: 44mg | Calcium: 55mg | Iron: 1mg

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