Shabbat Shuva, Dinner

Thinly-sliced fennel get a chance to caramelize in the pan, then the fish is cooked on top of them at low heat, gently absorbing the flavors. The buttery sauce, with the fennel, pistachios, lemon juice and white wine, is a delicious finish! If you don't have a dish that can go in the oven and on the stovetop, you can scrape the pan juices into a sauce pan to make the sauce.

Shabbat Shuva, Dinner

Schnitzel is always a favorite in the Grow & Behold kitchen. Best of all, you can prepare the cutlets ahead and freeze them, breaded but not cooked, so they are easy to take out of the freezer, defrost and cook. Note: These quantities are for one pound of chicken. Multiply quantities as needed. Chicken Breast Filets and Thin-Cut Breast Filets work best for this, but you could also use this method to cook Chicken cut in Eighths or Chicken Thighs -- just increase the frying time for larger pieces on the bone. Juices should run clear when pierced with a sharp knife.

Shabbat Shuva, Dinner

Here's a sheet-pan dinner that combines the amazing flavor of roasted chicken thighs with orange juice, miso, honey and tarragon.

Shabbat Shuva, Lunch

Skirt Steak comes from the diaphragm of the animal -- and there is no other muscle quite like it. It's deep grooves and striated texture mean that it has about 5 times as much surface area as a regular, smooth steak. Since marinades will only work on the outermost layer of a steak, they're a great choice for this cut, which is practically made up of nothing but "outer layers"!  

Shabbat Shuva, Lunch

A bright steak salad is a wonderful shabbat lunch. Cook the steak ahead, let it cool completely then store in the fridge, wrapped tightly. Bring to room temperature before slicing.

Yom Kippur, Pre-Fast

Here's a warming and hearty casserole that is great for cooler months! This classic Susie Fishbein recipe uses a non-dairy milk to adapt a traditional bechamel sauce for kosher cooking.

Yom Kippur, Pre-Fast

Stuffed Cabbages is one of those essential comfort foods we always forget about, and then eat and think "we should really have these more often!" Leah's recipe uses fresh or thawed frozen cranberries, rather than canned jelly, smoothly reinventing a Jewish classic for a more modern palate. These can be made ahead, so they're a great option for any of the holiday meals. We're serving them before Yom Kippur for a hearty, filling meal; they would also be perfect for Sukkot, when stuffed foods represent the bounty of the harvest and the year of blessings we wish for ourselves and our community.

Yom Kippur Break-Fast

We met Jeffrey the same year we met each other, in the fertile crescent of the Adamah farm in northern Connecticut. Since then, we've always enjoyed cooking and teaching together, and, when he and Liz began to make their incredible tri-color gefilte fish, to distribute it nation-wide. Since the gefilte fish often sells out, we've included the recipe for gefilte fish terrine from Jeffrey & Liz's terrific cookbook, The Gefilte Manifesto. This is a simple and satisfying recipe to make, especially if you're particularly eager to channel your ancestors from the golden days of New York's Lower East Side.

Yom Kippur Break Fast

Pump up your chicken soup with turmeric and ginger, fragrant spices that are also healthy and soothing. You can use a whole chicken, as called for in this recipe; if you like, add additional necks, bones or feet to boost the flavor and gelatin content.