INGREDIENTS

• 1/2 cup of butter (1 stick)
• 1/2 cup of AP flour
• 1/4 teaspoon of nutmeg
• 1 teaspoon of ground mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of granulated garlic or garlic powder — 2 tsps if using fresh and make sure it’s finely minced 
• 1 cup of cheddar cheese, shredded - I prefer sharp cheddar but you can use any strength you like 
• 1 + 2 tablespoons cup Parmesan or Pecorino Romano cheese, grated
• 2 tablespoons of bread crumbs
• 1 cup of shredded Asiago cheese
• 1 cup of goat cheese — I like to use garlic and herb flavored but plain is fine. You can also sub cream cheese
• 1 quart of whole milk (or 4-5 cups) — it’s important that you use whole milk for this. If you only have skim milk, then the sauce might be a bit thin so you’ll need a thicker roux
• 1-2 lbs of your favorite pasta shape

​DIRECTIONS:

1. Preheat the oven to 375 degrees Fahrenheit
2. Meanwhile, bring a pot of water to a boil and add big pinch of salt (this will season the noodles)
3. Add the pasta and boil until al dente (about 6-7 minutes) — give it a taste and it should still be firm but a soft chew. Don’t worry if you think it’s underdone since it will cook again in the oven
4. In a large saucepan or pot over a medium flame, add the butter and melt
5. Once the butter is melted, add the flour and start to stir until the butter and flour become one homegenous almost paste-like mixture
6. Cook for at least 5-6 minutes, stirring every 30 seconds so it doesn’t burn, then add your salt and pepper
7. While whisking, slowly add the milk — make sure the roux is completely incorporated and a smooth white sauce (also known as a bechamel) will form. This is one of the 5 mother sauces in classic French cooking. Once we add cheese it becomes a Mornay sauce
8. Once the sauce has come together, add the nutmeg, dried mustard, salt, pepper, and garlic and bring to a simmer
9. Once the sauce is continuously simmering, add the Parmesan or Romano cheese and stir well
10. Once the Parmesan is incorporated, start adding the rest of the cheeses a handful at a time and stirring to incorporate each time — don’t add a new handful until the precious one has melted into the sauce
11. Once the last of the cheese has been melted into the sauce, let it cook for another few minutes as it settles then turn the heat off
12. Add the cooked and drained pasta to the cheese sauce and stir so every noodle is coated in cheesy goodness— resist the urge to eat the whole pot! 😉 
13. Add the cheese noodles to a greased 13x9 dish and flatten with your stirring spoon
14. Mix the remaining Parmesan and breadcrumbs and sprinkle all over the top of the mac and cheese dish
15. Bake at 375 for at 25-30 minutes or until the crust gets golden brown

Enjoy with a simple green salad for a delicious midweek dinner or as a side. Yum!

Tip: want to make this dish healthier? Add some broccoli or spinach to the cheesy noodle mixture. Mmm 😋

This dough is super easy and doesn't need to be chilled for more than 15 minutes. Plus, it pairs perfectly with both savory and sweet fillings. Happy Purim!

Ingredients:

• 4 eggs
• 1 cup butter, about 2 sticks (or margarine or vegetable oil)
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 3 teaspoons baking powder
• 5 1/2 to 6 cups flour

 
To Make Dough:
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1. Mix together the eggs, margarine, sugar and vanilla in a bowl
2. In a separate bowl, sift together your baking powder and flour
3. Add your dry ingredients to your wet ingredients and lightly mix just until it comes together into a dough
4. Empty the dough onto a flat, floured surface  and knead until smooth
5. If you’re using butter — refrigerate your dough for at least 1/2 hour and up to 3 hours, but if not, you can use this dough right away

 
To Make Hamantashen:

1. Roll out the dough very thin, about 1/8 inch but use your best judgement
2. Cut out circles from the dough (Tip: you can use a water glass for an easy measure!)
3. Put a dollop of your filling in the center of each circle but be careful to not overfill, especially with fruit fillings
4. Fold or pinch the three sides over the filling to make a triangle with the filling exposed in the middle
5. Bake at 350 degrees for 12-15 minutes for — might need an extra couple of minutes for the savory hamantahshen
6. Let cool for at least 5 minutes (not only so you don’t burn your tongue, but also to let the hamantashen retain its shape better when eating

Ingredients:

• 28 oz can of crushed tomatoes—my favorite brand is San Marzano for its inherent sweetness, but any brand should be fine
• 1/4 cup of red wine — any variety works, but should be something you’d drink
• ½ teaspoon of crushed red pepper flakes
•  2 ½ teaspoons of dried oregano
• 1 tin of anchovy filets—it’s important that the anchovies are packed in oil as opposed to water since you want to flavor and richness of the oil to help flavor the sauce. Flat filets are also easier for melting into the oil
• 4-5 medium garlic cloves, roughly chopped
• 1 pound of grape tomatoes—quartered whole tomatoes or cherry tomatoes could work in this dish too, but grape tomatoes are a nice size and roast beautifully in the oven
• 1 pound of cremini mushrooms, halved or quartered depending on size
• 2 small to medium zucchini, cut into half moons
• 2 small to medium yellow squash, cut into half moons
• 1 bell pepper, sliced into strips (any color)
• 1 large onion, chopped roughly
• 1 pound of ricotta cheese—it might be tempting to use low fat here, but use whole milk ricotta—trust me, you’ll taste the difference!
• 1 cup of Parmesan cheese—shredded or grated as long as you’d eat it on your pasta
• 2 large eggs
• 10 oz package of frozen chopped spinach, thawed and drained—Make sure you squeeze as much water out of the spinach as you can
• 1 box of oven ready lasagna noodles
• 1 bag of shredded mozzarella—one of those Italian blends works too
• 1 small ball of fresh mozzarella (optional)
• Olive oil
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees
2. Toss tomatoes with 1 tablespoon of oil, 1 teaspoon of oregano and salt, and ½ teaspoon of black pepper, and spread on a sheet pan and roast for 15-20 minutes
3. While the tomatoes are roasting, use a second, larger sheet pan for the zucchini, squash, pepper and onion and increase to 2 tablespoons of oil, 1 tablespoon of salt, 2 teaspoons of oregano, and 1 teaspoon of pepper
4. Roast the veggies for 30 minutes, while you prepare the rest of the components for the lasagna (Note: when the veggies come out of the oven, lower the heat to 375 degrees)
5. While the veggies are in the oven, add enough olive oil to a big sauté pan to coat the bottom and heat on medium-high heat
6. Add anchovies to the pan and break them up with a back of a wooden spoon — Don’t skip this step! — even if you don’t like anchovies, the high heat will melt the filets into the oil and it will give needed background and depth to your sauce
7. Once the anchovy is melted, add the garlic and brown for about a minute or two
8. Add the mushrooms—it’s important for mushrooms to be spread out for them to brown evenly. If they’re too crowded in the pan, then they’ll start to steam and turn rubbery
9. Once the mushrooms have cooked, season with a teaspoon of salt, ½ teaspoon of black pepper,½ teaspoon of oregano
10. Add the crushed tomatoes to the pan and stir—you want the seasonings to be evenly spread throughout
11. Reduce the heat to medium low, and simmer until the roasted tomatoes are ready to come out of the oven, and then transfer tomatoes to the sauce
12. Continue to simmer for another 5 minutes
13. While the sauce is finishing up, you can work on the ricotta layer
14. In a large bowl, add ricotta cheese, parmesan, eggs, and spinach, as well as a teaspoon of salt and ½ teaspoon of pepper
15. Whisk all the ingredients together for about 3-4 minutes
16. Time to assemble the layers! In a 9×13 baking dish, spoon a bit of the tomato sauce on the bottom of the dish
17. Add the lasagna noodles to the dish in a single layer all the way across—I shingled a little and also got creative by using one noodle that I cracked to fill in empty crevices
18. The next layer should be some more tomato sauce
19. Next up is a layer of the roasted vegetables
20. After the vegetables should be a layer of the ricotta mixture—don’t skimp on the ricotta!
21. After the ricotta comes the cheese layer—add about ¼ of the bag of mozzarella cheese over the ricotta
22. Repeat the layering another 3 times, and top with a layer of noodles
23. For the final layer, add a thick layer of tomato sauce over the top, followed by remaining cheese and parmesan—for my top layer, I actually like to use some fresh mozzarella since it melts so beautifully and makes for a beautiful presentation
24. (Optional)I place the whole thing onto a larger sheet tray so that if there’s spillage, it doesn’t go all over the oven floor
25. Bake in the oven at 375 degrees, uncovered, for 25-35 minutes
26. Let it cool for at least 5-10 minutes before cutting into it. In fact, lasagna is a great make-ahead dish that you can keep in the fridge for up to 2 days before heating. If you plan to refrigerate, make sure to add an additional 10-12 minutes to cooking time.

Also, this makes for a pretty saucy lasagna, but if you want you can reserve some extra sauce and spoon it over the top of each piece as it’s served, and garnish with some extra parmesan. Now who wouldn’t want a piece of that beauty? Buon Appetito!

INGREDIENTS

FOR COOKIES

• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup packed brown sugar — packed means you push the sugar down so it really fills all the crevices. Important for brown sugar because it gets a little clumsy due to the molasses in it 
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extraact
• 1 1/2 cup AP flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 cup packed shredded carrots (~2 medium carrots)
• 3/4 cup shredded coconut flakes, unsweetened
• 1/2 cup raisins
• 1 cup whole oats
• 1 cup walnuts, chopped 

CREAM CHEESE ICING

• 1 cup powdered sugar
• 1 oz cream cheese, at room temperature
• 4 tsp milk or milk substitute
• 1/4 tsp vanilla extract

DIRECTIONS

1. Preheat your oven to 350º and line a baking sheet with parchment paper.
2. With an electric mixer or stand mixer, beat butter and sugars until light and fluffy
3. Add eggs, one at a time, until incorporated, then add vanilla.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt, or use a sifter.
5. Add dry ingredients to butter mixture and mix until well-combined.
6. Stir in carrots, coconut, raisins, walnuts and oats and mix until just combined.
7. Scoop 1 inch rounds of cookie dough onto baking sheet and place pan in middle rack (or multiple racks of making a lot of cookies and rotate pans halfway 
8. Bake until golden brown, about 18 minutes
9. Let cool — super important step as the cookie will have some carryover cooking time. Also, you don’t want to add glaze to hot cookies as it will slide off!
10. Make glaze: Stir together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving (You can speed up the hardening process by putting cookies in fridge)

These cookies won't last long so remember to put some aside for yourself!

Pistachio-Coconut Crusted Salmon 

Ingredients

• Salmon fillets, skin on
• Garlic, 3-4 cloves
• 1/2 cup of shelled pistachios
• 1/2 cup shredded coconut flakes, unsweetened
• 1 tbsp of dijon mustard — can substitute mayo if desired
• Olive oil
• 2 tsp of salt
• 1/2 tsp of black pepper
• 2 lemons, halved and grilled cut side down (optional)

Directions

1. Preheat the oven to 400 degrees
2. While the oven is preheating, let’s make the crust — in the bowl of a food processor, add the pistachios, garlic, coconut, 1 tsp of salt and pepper
3. Pulse in the food processor until the mixture comes together and is similar in texture and size to sand — you can do this without a food processor by putting mixture into a plastic bag and taking your aggression out on it with a rolling pin!
4. Pat the salmon dry with a towel, and then season with the remaining salt, and transfer it to a baking sheet lined with parchment paper — you can use tin foil, but parchment paper will make sure the salmon won’t stick. Plus, makes for super easy cleanup!
5. Using a brush or a spoon, spread the dijon all over the flesh of the salmon — this is the glue the helps the crust stick
6. Using your hands, cover the mustard-covered salmon with the crust mixture. Make sure to cover the fish evenly, so it will cook evenly, and cover it all over — we don’t want any parts uncovered
7. Once the fish is covered, pour some olive oil over the top to help with browning the crust
8. Bake the fish for 10-12 minutes then remove from oven and let the fish cool for at least 5 minutes
9. Garnish with the Arugula-Pistachio pesto, grilled lemons and serve with Grilled Corn, Tomato and Avocado Salad. Yum!

Arugula-Pistachio Pesto

Ingredients

• 1-2 cups of arugula or baby arugula
• 1 cup of pistachios — you can substitute walnuts if you’ve used up all your pistachios on the fish
• 1-2 tsps of lemon zest
• 1-2 tbsps of lemon juice
• Garlic, 4-5 cloves
• 1/2 cup of Parmigiano-Reggiano cheese or Pecorino Romano or an aged, hard cheese
• Olive oil

Directions

1. In the bowl of a food processor (or mortar and pestle) add all of the ingredients except for the oil
2. Pulse the mixture continuously while adding olive oil until it turns into a loose paste. I like mine a little coarse and chunky, but you can choose your own thickness
3. If you find it too thick, add more olive oil or a bit more lemon juice. Make sure to taste it!
4. Empty mixture into a bowl and let it sit at least 10-15 minutes before using — this pesto is also great as a pasta sauce. Just mix the cold or room temperature pesto into hot pasta. So good!

Grilled Corn, Tomato & Avocado Salad 

Ingredients

• Corn, 4-5 ears
• Cherry tomatoes, 1 pint, cut in half
• Red onion, 1 medium or 1/2 large onion, diced
• Avocados, 2 — make sure that your avocados are ripe, but not mushy, chopped in 1/2 inch cubes
• 1/4 cup of champagne vinegar or white wine vinegar
• 2 tbsp of honey
• 1 tbsp of dijon mustard
• 2 tsps of dried mint
• 1/4 cup of lemon juice
• 1/3 cup of olive oil
• 1/2 cup of fresh cilantro

Directions

1. Heat your grill or grill-pan to medium heat — you want it hot, but not smoking
2. While the grill is getting hot, clean your corn by removing both the husk and silk strands — you want corn to grill contact to happen
3. Place the corn on the grill (and some lemon halves which make a great garnish) — don’t worry about turning the corn too too often since you want some of that char and grill color on the corn. You should probably give it a nudge every 3-5 minutes — it will only take about 10-15 minutes total to cook
4. While the corn is grilling, dice your onion and chop the tomatoes in half and place in a large bowl big enough for mixing
5. Once your corn has come off the grill and cooled for a few min, cut off the end of the corn so you have a straight edge, and balance the corn on its straight end
6. Using a sharp, chef’s knife, starting at the top of the ear, cut of the corn kernels by cutting straight down, and rotate the corn once you get to the bottom and repeat until you’ve cut all of the corn off the cob. Repeat for all of the ears or corn. Add the corn to the tomatoes and onions
7. Cut your avocados by running a sharp knife along the outside, around the pit until you’ve gone all the way around. Use your hands to twist the 2 halves apart
8. Take your knife and thwack it into the avocado pit so it sticks into it, then twist to detach the pit from the avocado
9. Use a spoon to scoop out the avocado meat and chop into 1/2 inch pieces
10. Drizzle the avocado pieces in lemon juice to keep them bright green before you mix into the corn salad mixture.
11. For the dressing: mix honey, champagne vinegar, olive oil, dijon, salt, pepper, cilantro and mint in a bowl and mix vigorously until the dressing is one homogeneous mixture — I like to use a mason jar.
12. Pour the dressing over the corn-tomato mixture (reserving some dressing if needed later) and add the avocados
13. Gently toss everything together until all of the ingredients have a little bit of dressing on them, and make sure to be delicate with the avocado so it doesn’t get mushed
14. Garnish with more chopped cilantro, and erve with your favorite fish or chicken dish on a beautiful summer day — like for a wedding celebration perhaps. Bon appetit!

Ingredients:

• Boneless chicken breast or thighs (Substitutes: tofu), 1-2 lb, cut into chunks
• Curry paste (green or red), 2-3 heaping tbsps
• Fish sauce, 1 tbsp
• Coconut milk, 1 can or 1.5 cups
• Scallions, 1 bunch
• Garlic, 2-3 tbsp or to taste
• Onions, 1-2 small onions or 1 large onion
• Carrots, 3-4 carrots
• Bell pepper, 2 bell peppers
• Potato, 2-3 potatoes
• Peanut oil (or vegetable or canola — something neutral)
• Thai chilies, Sambal Olek (chili paste) or other hot pepper (optional)
• Cilantro (optional)
• Rice (optional)

Directions:

1. Chop some potatoes into 1/2 inch pieces, toss with a little bit of oil, salt and pepper, and roast in the oven for 20-25 minutes on 450
2. While that’s going, cut your chicken into medium-sized chunks — you can also use already sliced chicken or chicken tenders, but I think it’s fun and rustic to DIY
3. In order to get a good sear on the chicken, you should heat your wok or sauté pan until it’s very hot, then throw the chicken in with a little bit of neutral-flavored oil like canola
4. While the chicken is browning, mince your garlic, scallions and chop your other veggies (onion, peppers, carrots
5. Once the chicken is cooked, but not cooked to death, take out and reserve for later,  and toss veggies into the hot wok starting with the garlic to perfume the pan
6. Once you’ve sweated the veggies, add the scallions and deglaze the pan with some fish sauce (or soy sauce)
7. Add a few heaping spoonfuls of curry paste and make sure that it gets evenly distributed so that it gets incorporated throughout the dish
8. After cooking the curry paste into the veggies for a few minutes, add your coconut milk and mix thoroughly, and this would also be the time to add some sambal olek chili paste or dried chilies if you like a spicy curry. Can skip this if you want.
9. Simmer for a few minutes, then add the chicken back into the pan along with the roasted potatoes which should be done at this point. This would also be a time to add other starchy ingredients you might be using: roasted squash, pumpkin, sweet potato, tofu, etc.
10. Simmer uncovered for about 10-15 min so that curry thickens up
11. Serve immediately over noodles or rice and garnish with cilantro and Thai chilies, or put it in the fridge and eat it the next day. So delicious as leftovers — Yum!

Enjoy and let me know how yours turned out!

Cooking Under Quarantine is back! In this episode, we’re making Chicken and Sausage Jambalaya. I first ate Jambalaya for the first (and certainly not the last!) time while visiting New Orleans. New Orleans is the kind of city that foodie dreams are made of, and I love it. In the past, I’d visit about once a year with friends and we’d spend a long weekend eating delicious cajun food, drinking, spending time at the pool, then rinse and repeat.
​
So, when I thought of what to make next in this series, the choice was easy. Jambalaya is a hearty rice-based dish with meat and/or seafood, tomato, veggies and a little cajun kick. This comforting one-pot dish comes together in under an hour and is super versatile and adaptable for cooks of any level. So follow along with Chef Jon and let us know how yours turned out!

Ingredients:

• Boneless chicken breast or thighs, 1-2lb
• Andouille sausage (or another kind of smoked sausage), 4 links
• Onions, 1 big or 2 small, chopped 
• Carrots, 2, chopped 
• Bell pepper, 2 chopped 
• Scallions, 1 bunch
• Can of crushed tomatoes, 28oz can
• Tomato paste, small can
• Cajun seasoning, 2-3tbsp
• Gumbo file, 2 tsp (optional)
• Rice, 1 cup
• Chicken broth (or vegetable broth), 1-2 cups
• Garlic, 5-6 cloves
• Favorite brand of hot sauce

Directions:

1. Heat olive oil frying pan with at least a 1 inch lip, and sauté sausage for at 7-10 min until browned but not 100% cooked through
2. Remove sausage from pan and set aside for later.
3. In the sausage fat, start to sauté your veggies. Season with salt and pepper 
4. Add garlic once veggies are soft and sauté until starting to brown
5. Make a well in middle of pan by pushing veggies to the sides, and add chicken
6. Once chicken has browned, add 1-2 spoonfuls of tomato paste as well as Cajun seasoning
7. Add rice to pan and toast for a couple of minutes
8. Add crushed tomatoes and broth and give the pan a few big stirs so everything is mixed up well. Also add sausage back into the pan
9. Cover and cook for 20-25 min depending on what kind of rice you’re using — stir pan every 5-10 min but don’t mess with it too much. Add extra liquid if needed
10. Garnish with chopped scallions and add hot sauce

Enjoy y’all!

While everything is going on, even a quick run to the grocery store has become a great feat. So, it seems like a great time to use up those items in your pantry. Something that I almost always have in my cabinet? Canned tuna.
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Now, I too love a great tuna sandwich, but tuna salad gets boring after a while, amirite? Enter “Tuna Pasta Puttanesca” — this hearty, comforting pasta dish pulls double duty as not only a delicious dinner, but also uses up ingredients you might not have even remembered you had! Tomatoes, olives, capers, and our star ingredient, TUNA, make this easy meal a crowd pleaser and it’s packed with protein so will feed about 4 or 2-3 very hungry people!

For the last couple of years, we've been heavily focused catering for large and our Pop Up Foodie Shabbat dinners. While the current public health crisis is going on, there are less parties and events happening, but people have still got to eat, right?!? And since we’re all stuck inside, why don’t we cook together? Enter in our new cooking series — “Cooking Under Quarantine.” Each episode will feature delicious and easy-to-make recipes that you can make at home with accessible ingredients. Perfect for chefs of all levels!
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For our first episode, we’re cooking up a classic chicken dish to celebrate Shabbat (Friday night). This delicious Chicken Marsala is an easy, one pot dish that comes together in under an hour! So, it’s also great for a weeknight dinner that you want to make a little more special. This recipe is also great for veal cutlets or even tofu or a meaty fish to make it vegetarian.

Have ideas for future recipes you’d like to see? Email us at info@jsquaredfood.com.
Bon Appetit from our kitchen to yours! Now, let’s get cooking! Follow along with the video or the attached recipe below.

We finally got the chance to return to our original stomping grounds for another Pop Up Foodie Shabbat this past Friday. Inspired by Jon H's recent travels through Greece, we decided to do a Greek taverna themed menu for "My Big Fat Greek Shabbat." Then came the all important question: what do we cook? Whole fish, of course! Our original idea was to have a whole fish for each person or couple of people, but that was a fantasy--especially with how much seafood costs! Compormise: we do a big whole fish that's perfect for presentation and inspiration (see below) and then add more filets to fill people up. So that's how we came to meet our big fish friend, whom we dubbed, Hercules. Hercules was roasted whole with lemon, oregano, lemon pepper, olive oil, salt, garlic, parsley and over a bed of lemon slices and fresh dill. He was delicious and fed almost 20 people all by himself! 

The final menu? Whole Roasted Red Snapper and Crispy Skinned Salmon,  Greek Salad with lots of feta cheese tossed in a lemon and mint tzatziki dressing, and Orzo with Black Olives and Feta Cheese. Yum! Plus, baklava for dessert as well as Greek yogurt flavored with vanilla, topped with fresh mixed berries and honey. Super fresh and super delicious! Overall, an awesome event and can't wait for the next one. ευχαριστώ​ (Efcharistó)

Mazel Tov! We had gotten a call a few weeks before Passover about potentially catering an event celebrating a bris for a young family in Long Island. They weren't exactly sure when they baby would come, so the date had to be fluid. That's not so unusual though. What was the tricky part? The original due date was during Passover--how do you make an amazing brunch party without bread, or flour for cakes, or bagels for lox, etc.? So, we created two differnt brunch menus--one for during Passover that was chametz-free, and one post-Passover. Baby boy ended up arriving on the first day of Passover, so the bris took place on the day after the holiday ended. So, we cooked a much as possible in advance during the holiday, and finished up the rest of the food the night before the event.

And what a spread it was! Whole Roasted Salmon cooked to perfection, French Toast Bread Pudding with Maple Granola Streusel, crudités platters, Mozzarella and Roasted Tomato Flatbreads, Mini Quiches, Mini Cupcakes, Cheesecake Bites, Brownie Bites, Cucumber Tomato Tzatziki Salad, Mezze Platter with Hummus, Babaghanoush, Black Olive Tapenade, Crackers and Olives, and a variety of breads. Plus, an onsite Omelette Station with lots of filling for over 25 people! The family was extremely happy and we even delivered a follow-up Shabbat dinner to them a few weeks later! Now it's time for a bagel.

It's matzah time of year again! Confession: I love Passover. Yeah, matzah by itself doesn't taste very good, and you can't eat pizza, mac and cheese, sandwiches, donuts and lots of other good stuff. Buuuutttt.....you get lots of lots of matzah ball soup and delicious leftovers from the Passover Seders. And, if you have J2Food cater your seders, then you'd get to feast on our delicious, holiday menu. What's on this year's menu you ask? Red Wine and Tomato Braised Brisket, Chicken Marsala, Dijon-Tarragon Crusted Salmon, Matzah Farfel Kugel with Roasted Mushrooms, Apples and Caramelized Onions, Herb Roasted Potato & Sweet Potato Medley, Green Bean Almondine, and Flourless Chocolate Cake. Plus, our takes on three holiday classics - Gefilte Fish, Chopped Liver and Matzah Ball Soup. The secret to ours? We use lots of fresh herbs, spices, flavors and everything is from scratch. Everything turned out amazing--and the leftovers were so so good. Can't wait til next year!