MATZO BALL SOUP
REHEATING INSTRUCTIONS:
Strain the matzo balls from the brine. Bring chicken broth to a boil; add matzo balls to the simmering pot for 10-15 min., or until heated through.
PLATING SUGGESTION:
Serve in a medium bowl with 8-12oz of heated chicken broth and 1 matzo ball. Garnish with chopped fresh dill and fresh cracked pepper, if desired. Optional: add peeled carrots, cut into coins, then boil until tender, cooked thin egg noodles, and/or shredded cooked chicken. Season broth with 2 1/4 tsp Diamond kosher salt.
NANA'S POTATO KUGEL
REHEATING INSTRUCTIONS:
Remove lid and cook uncovered at 400°F for 10-15 minutes. Remove from the oven and season lightly with kosher salt.
PLATING SUGGESTION:
Serve hot, sliced into 8 pieces and place on a flat plate or platter. Finish with flaked sea salt, if desired.
GEEN BEANS & PEARL ONION
REHEATING INSTRUCTIONS:
Remove the lid and wrap aluminum foil tightly around the pan. Heat for 15 minutes at 400 degrees. Remove from the oven and mix in butter.
PLATING SUGGESTION:
Serve in a medium shallow bowl or rimmed platter. Garnish with toasted almond slices, if desired.
ROASTED CHICKEN
REHEATING INSTRUCTIONS:
Remove the salsa verde container from the oven-safe dish, then pat the chicken skin dry with a paper towel. Roast in the oven for approximately 20 minutes at 450°F or until the skin is golden brown. Serve with sauce.
PLATING SUGGESTION:
Use a paring knife to separate the breast/wing from the leg/thigh. Thebreast can then be cut into 3 pieces and the thigh and leg can be separated. Serve on a heavy warmed platter, spooning any juices from cookingover the meat before enjoying. This will serve 2-4 adults, depending onother dishes and appetites.
ROASTED BRISKET
REHEATING INSTRUCTIONS:
Remove pre-sliced brisket from the vacuum-sealed bag and gently break apart using your hands or tongs. Shingle the meat in a roasting pan, add gravy over the top, cover with foil and reheat for 45 minutes at 400°F until tender.
PLATING SUGGESTION:
Remove sliced brisket from the oven-safe dish with tongs and shingle it on a heavy serving platter. Ladle over gravy from the cooking pan. Serve any remaining gravy on the side in a bowl or gravy boat. Garnish with fresh-picked parsley leaves. Serves up to 8 with 4oz portions.
