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Greek Pizza Flatbread & Spinach Saute'

Heat oven to 300 – toast nuts 20 minutes. Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds.  Add cumin seeds for another 30 seconds remove to a bowl. Add peppercorns to hot pan and toast for 30 seconds, remove to another bowl. Add coriander seeds to the pan and toast for 1 minute then remove to a third bowl. Lower heat, cook the sesame seeds for about a minute until lightly toasted and browned. Using a mortar and pestle or spice grinder, chop nuts to desired consistency, not too fine, remove to bowl.  Crush cumin and fennel, add to nuts.  Crush coriander, then peppercorns add to bowl.  Then add salt and paprika. Mix all and adjust salt to taste.  Store in an airtight container and use as a spice rub, a bread dipping sauce or to top hummus.

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Pina Colada Smoothie | Recipe of the day, Recipes & Menus | Kosher Recipes - Joy of Kosher with Jamie Geller

Prepare dipping sauce: In a small bowl, combine mayonnaise, soy sauce, mustard, horseradish, and pepper. Stir until smooth and set aside. Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, cooking about 12 minutes total. Carefully add beer and bring to a boil. Reduce heat to a simmer, cover, and cook until sausages are cooked all the way through, about 10 to 15 minutes. Remove from pan and cut into bite-size pieces. Serve with Spicy Mustard Dipping Sauce. Nutrition information is based on 6 servings.

Summer Salads with Umeboshi Vinegar and Dried Daikon

In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes. Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl. Line a plate with paper towels. In a large skillet, heat canola oil over medium-high heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate. Serve on a large platter with dipping sauce. Yield: 16 croquettes, 8 servings

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