There are three tasty dishes from Food Network and TLC star Celebrity Chef George Duran: an Herbed Matzo Ball Soup and some Herbed Latkes (my favorite) using Dorot Gardens flash-frozen herbs for fresh flavor; as well as some Easy Chocolate Tahini Rugelach made with Mighty Sesame Co. organic tahini so they’re surprisingly nutritious for a tasty dessert.

Herbed Matzo Ball Soup

Ingredients:

For Matzo Balls:

• 1/4 cup vegetable oil
• 1 cup onion, finely chopped
• 3 frozen cubes of Dorot Gardens Parsley
• 3 frozen cubes Dorot Gardens Basil
• 1 tsp kosher salt
• 4 eggs, beaten
• 1 cup Manischewitz matzo meal

For Soup:

• 1 tbsp vegetable oil
• 2 cups total finely chopped onions, celery, carrot, and parsnips
• 8 cups chicken broth
• Salt and pepper

Instructions:

1. Sauté onions in vegetable oil on medium heat until softened, about 5 minutes.
2. Turn off the heat and add all Dorot Gardens herbs. Allow to thaw and mix with onions. Once onions have cooled, add to a medium bowl.
3. Mix in eggs and salt and fold in the matzo meal. Cover and refrigerate as the soup is prepared.
4. In a large saucepan, cook vegetables with vegetable oil until softened. Add chicken broth and as it comes to a simmer, prepare the matzo balls.
5. To prepare matzo balls, divide herbed matzo into 12 equal parts and shape them into balls with wet hands. Gently add to the simmering broth. Cover the saucepan and simmer on low for 30 minutes.
6. Taste broth and season with salt and pepper before serving.                                                               

Herbed Latkes

Ingredients:

• 2 lbs. russet potatoes, peeled
• 1/2 onion
• 6 cubes Dorot Gardens Parsley
• 1/2 tsp olive oil
• 2 eggs
• Salt and pepper
• Vegetable oil for frying
• Apple sauce and sour cream, for serving

Directions:

1. Place 2 to 3 large layers of paper towels on a cutting board and begin grating potatoes and onion on top. Pick up the grated potatoes and onion and with the paper towel into a large ball and gently squeeze out the liquid, trying not to rip through the paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed until all the potatoes and onions are grated and squeezed.
2. In a small bowl microwave Dorot Gardens Parsley cubes and olive oil for 1 minute. Once cooled, add eggs and beat.
3. Pour eggs into grated potatoes and use a fork to combine. Season with 1 tsp salt.
4. Heat vegetable oil in a skillet, about ¼ inch deep. Once the oil begins to shimmer (about 325°F-350°F), take a small handful of the potato mixture and flatten it out on the palm of your hand, making sure the pieces are binding.
5. Place these carefully in the hot oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye on the oil temperature and adjust heat as needed to prevent latkes from burning or under-cooking.
6. Season with more salt and pepper as needed and serve with apple sauce and sour cream.

Serves 4-6.

Easy Chocolate Tahini Rugelach

Ingredients:

• 1 roll refrigerated pie crust (like Pillsbury Pie Crusts)
• 1/2 cup Mighty Sesame Organic Tahini
• 4 oz. finely chopped milk chocolate, or dark chocolate if you prefer less sweetness
• Toasted sesame seeds

Directions:

1. Preheat oven to 375°F and line a cookie sheet with parchment paper.
2. Unroll the pie crust on a cutting board and squeeze about 1/2 cup of Mighty Sesame tahini throughout. Sprinkle evenly with chopped chocolate. Cut into 16 even ‘slices’ with a large chef knife.
3. Roll up each triangle tightly starting at the outer edge toward the center point and sprinkle each with sesame seeds
4. Place Rugelach on the baking sheet and bake for 12-15 minutes until just starting to brown. Note that some chocolate may leak out – this is completely normal.
5. Allow to cool on a cookie rack and serve.

Makes 16 Rugelach Cookies.

New York Jewish Parenting Guide