Lemon Honey Glazed Carrots

(Submitted by a Pearlstone staff member)

Ingredients:

• 1 lb. baby carrots
• ¼ cup butter
• 2½ Tbsp. honey
• 1 Tbsp. lemon juice
• ⅛ tsp. ground ginger

Directions: 

1. Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes.
2. Drain and set aside.Melt butter in a large skillet over low heat; stir in honey.
3. Add lemon juice and ginger.
4. Increase heat to medium and stir in carrots until well coated.
5. Continue cooking until thickened, about 5 minutes more.

Roasted Garlic Cauliflower 

(Submitted by a Pearlstone staff member)

Ingredients:

• 2 Tbsp. minced garlic
• 3 Tbsp. olive oil
• 1 large head cauliflower, separated into florets
• ⅓ cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 Tbsp. chopped fresh parsley

Directions: 

1. Preheat the oven to 450 degrees.
2. Grease a large casserole dish.
3. Place the olive oil and garlic in a large resealable bag.
4. Add cauliflower and shake to mix.
5. Pour into the prepared casserole dish, and season with salt and pepper to taste.
6. Bake for 25 minutes, stirring halfway through.
7. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Serves 6. 

Baked Gefilte Fish

(Submitted by Erike Rief Hornstein)

Ingredients:

• Rokeach Old Vienna Gefilte Fish – 1 large can (14 pieces) drained
• 2 tbsp. chopped carrots
• 3 eggs (beaten)
• 1 tbsp. minced onions
• 1 ¼ cup matzo meal
• ¾ cup mayo
• 1 tps. old bay (or black pepper)
• Paprika
• Romaine lettuce
• Cucumber, sliced
• Cherry tomatoes, halved
• toothpicks

Directions:

1. Use mix master to combine the following (in this order) Gefilte fish – mix well, eggs, carrots, onion – mix well, mayo – mix well, matzo meal
2. Spray pam on 9 x 13 x 2 disposable baking pan
3. Pour fish in, spread evenly across pan
4. Sprinkle paprika on top to give it a slight brown-ish/red-ish color
5. Swirl fork around top of pan to give the top a texture
6. Put in oven at 350 for 75 minutes
7. After removing pan from oven, let fish cool completely and store in refrigerator until ready to plate
8. When ready to serve, cut into squares
9. Plating: Place the following on plate in order – piece of lettuce, square of gefilte fish, slice of cucumber, half of cherry tomato. Secure all with toothpick.