CHOCOLATE MATZOHS

Ingredients:

• 4  Matzohs, or Whole Wheat Matzohs, or Spelt Matzohs halted into quarters,
• 3/4 cup sugar-free raspberry preserves, or sugar-free apricot preserves, or other fruit preserves, melted and strained,
• 6 ounces of sugar-free dark and/or semisweet chocolate, chopped,

Directions:

1. Lay quartered matzohs on a baking sheet with wax paper. Brush tops with half of preserves. Refrigerate for 10 minutes, until slightly set.

2. As the matzohs are setting, melt chocolate in a double boiler over gently simmering water or in a microwave on high for 1 1/2 minutes, stirring after 60 seconds and again at the end; to melt the chocolate just until smooth.

3. Then, brush half of the melted chocolate over the preserves and on the same side of matzohs. Return to refrigerator and chill for 15 minutes, and until chocolate hardens.

4. Turn matzohs over and repeat, brushing matzohs with preserve and chocolate.

5. Refrigerate at least 1 hour before serving. Makes 16 pieces.

*Pareve*

PUMPKIN SOUP

 Ingredients

• 1 tablespoon olive oil,
• 1/2 onion diced, approximately 1 cup,
• 1/2 fresh pumpkin peeled and diced, or 15 oz can               pumpkin, approximately 8 cups,
• 4 cloves garlic, minced,
• 1 tablespoon fresh rosemary, minced,
• 5 cups vegetable broth,
• 1 cup coconut milk,
• 1/4 teaspoon ground pepper,
• 4 sage leaves,
• For garnish: 1/4 cup toasted sliced almonds,

Instructions

1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin, sage, and garlic and continue to cook for a few more minutes.
2. Add rosemary, red pepper, and vegetable broth. Bring to a boil, reduce heat to low and simmer until the diced pumpkin is soft and cooked through. Add salt and/or sea salt to taste.
3. Puree soup in a blender (in small batches), and return to the pot.
4. Add coconut milk and simmer for approximately two minutes.
5. Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.

CHILLED DILL CUCUMBER SOUP

Ingredients:

• 1 cucumber, scrubbed and diced,
• 1/2 cup plain yogurt,
• 1/2 cup buttermilk,
• 1/2 cup chopped dill,
• 1 teaspoon kosher salt,
• 1/8 teaspoon ground red pepper,

Directions:

1. Add and coarsely chop cucumber in a food processor. Then, add/puree  yogurt and buttermilk until smooth. 
2. Pour the mixture into a large bowl and stir in the dill.  Add salt and red pepper. Lastly, cover tightly and refrigerate until the soup is cold; and serve chilled.

* Makes 2 Servings*

MOCK CHOCOLATE CHIP, & BANANA MILKSHAKES

Ingredients:

2 cups chunked, banana,

1 cup unsweetened coconut milk or soy milk if pareve, or milk if dairy,

1/2 cup ice cubes,

1/3 cup pumpkin seeds or enough for desired chocolate chip density,

Directions:

In a blender, carefully combine the banana, soy milk, pumpkin seeds, and ice. Puree until smooth and still cold.

*  Makes 2 Servings. *