Simple Spiced Gefilte Fish


  • 1 loaf frozen gefilte fish (store-bought)
  • Garlic powder
  • Paprika
  • Parsley flakes


  1. Unwrap fish loaf (if it’s hard to get out of the paper, run it under cold water to loosen).
  2. Sprinkle generously with the spices.
  3. Bake uncovered at 350°F (180°C) for 1 hour and 30 minutes.
  4. Allow to cool completely before slicing.

Fresh Salad

Salad Ingredients

  • Bowl of spring mix (or any mixed greens)
  • 3 cooked beets, sliced
  • 1 avocado, sliced OR 1 can mandarin orange segments, drained
  • ¼ purple onion, thinly sliced
  • Handful toasted pecans (or nuts of your choice)

Dressing Ingredients

  • 1/2 red onion
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 cup oil
  • Bunch fresh basil
  • 4 tbsp red wine
  • Salt to taste
  • ¼ of a jalapeno (remove seeds)


  1. Blend dressing ingredients together until smooth.
  2. Toss salad ingredients in a large bowl. Add dressing to taste.

Basic Chicken Soup


  • Chicken bones (cloth recommended)
  • 2 onions, halved
  • 4 celery stalks
  • 5 carrots
  • 1 parsnip
  • 1 or 2 zucchinis
  • Piece of peeled fresh ginger
  • Fresh dill
  • 3 tbsp. kosher salt (adjust depending on the size of your pot)


  1. Place all ingredients in a pot. Leave the vegetables whole (except the onions, which are halved).
  2. Fill the pot with water, well above the ingredients.
  3. Bring to a boil, then reduce to a simmer and cook for 1.5-2 hours.
  4. Remove bones. Serve the soup with whichever vegetables you like.

Pulled Beef Board

The brisket board (always very popular!) is a crisp base made of potato, topped with shredded beef and pickled onions.

Potato Board

  • 4 white potatoes
  • 3 tbsp oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Preheat oven to 450°F (230°C).
  • Line a baking sheet with parchment paper.
  • Grate the potatoes and toss with oil, salt, and pepper.
  • Spread the mixture across the baking sheet in a thin layer.
  • Bake for an hour, or until golden.
  • Remove from oven, set aside.
  • Pulled Beef

    For the pulled beef, you can use the recipe of your choice and any slow-cook cut of beef. Here’s mine:

    • Chuck roast
    • Salt
    • Pepper
    • Sliced onions
    • BBQ sauce
  • Put all ingredients in a pan, cover tightly.
  • Bake 300°F (150°C) for 30 minutes per pound or until meat is falling apart (some cuts will take significantly longer).
  • Use two forks to shred the meat. It should fall away with little effort. Add a little more bbq sauce at this point if you feel it’s lacking taste.
  • Pickled Onions

    • ⅓ cup hot water
    • ⅓ cup vinegar
    • 4 tsp salt
    • 2 tsp sugar
    • 1 tsp whole pepper corn
    • 1 bay leaf
    • 1 red onion, sliced thinly
    1. Mix water, vinegar, salt and sugar in airtight container; shake to dissolve the sugar. Add the pepercorn, bay leaf, and sliced onions. Press the onions down to make sure they are submerged in liquid.
    2. Let sit for 30 minutes or longer. The longer it sits, the more pickled it will taste. (Stays good in the fridge for over a month.)

    To Assemble

    Option 1:To serve whole, spread pulled beef over the potato board and top with pickled onions. Cut at the table.

    Option 2: To serve as appetizers, cut the potato board into squares first, then top each with shredded beef and onions.

    Strawberry Fluff


    • 2 cups strawberries (fresh or frozen)
    • 1/2 cup sugar
    • 2 egg whites


    Blend all ingredients until thick and creamy. Freeze overnight.