Here is a dish that anyone could celebrate with the richness of the barley and cheese brightened with the taste of quickly cooked spring asparagus and fresh lemon zest.

2 ¾ cups vegetable broth, or water and 1 Telma vegetable bouillon cube
1/8 teaspoon saffron threads, slightly crumbled
10 asparagus, tough ends removed
2 tablespoons extra virgin olive oil
1 medium onion, diced into ¼ inch dice
2 cloves of garlic, finely minced
1 cup pearled barley
½ cup white wine, Pinot Grigio, Sauvignon Blanc, Viognier
½ teaspoon kosher salt, or to taste
15 grindings of black pepper, or to taste
Finely grated zest from ½ lemon (about 1 teaspoon)
1-2  tablespoons unsalted butter-optional
½- ¾ cup grated fresh Parrano or Parmesan cheese
¼ cup toasted, slivered almonds (1 tablespoon set aside for garnish)
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1.    Combine the broth and the crushed saffron threads in a 1 quart pot and bring to a simmer.

2.    Meanwhile, remove the tough ends of the asparagus, wash, and cut the stalks on the diagonal into ½ inch pieces reserving 1 ½ inches of the tip.

3.    When liquid is simmering drop in the asparagus stalk pieces and blanch for 2 minutes until bright green and slightly tender.  Remove with a slotted spoon to a small glass bowl. Add the tips to the simmering broth and cook for 1 minute.  Remove from broth and add to the glass bowl. Set aside 5 tips for garnish.  Keep broth warm while you prepare the barley.

4.    Heat a 3 quart saucepan over high heat for 10 seconds.  Add the extra virgin olive oil and heat for 10 seconds.  Add the onion and garlic and reduce heat to medium.  Sauté mixture until onions are slightly golden but do not let garlic burn.

5.    Add the barley and stir to coat with the onion mixture and oil.

6.    Add the wine and stir constantly until the wine is absorbed.  Add all of the simmering broth, stir, and then cover and reduce heat to low.  Stir the barley mixture every 5 minutes or so to prevent sticking and burning.  If all the liquid has been absorbed and the barley appears too hard and/or dry, then add another ¼ cup of water and cook for another 5 minutes.  The barley will be firm, but tender after 30-35 minutes.

7.    Remove the pot from the heat and stir in the salt, pepper and lemon zest until well combined.

8.    Gently mix the butter (if using) and grated cheese into the barley mixture and when evenly distributed and melted add the almonds and the asparagus pieces MINUS  the 5 asparagus tips that were set aside.

9.    Immediately serve the barley risotto in a nice dish garnished with the reserved tablespoon of almonds and the 5 remaining asparagus tips.

1. Combine the apples with the lemon juice, zest, scallions, celery and raisins in a large bowl.
2. In a small bowl, whisk together the mayonnaise, almond butter and syrup.
3. Toss this mixture together with the apple mixture and chill until serving.
4. When ready to serve, toss the apple mixture with the spinach and garnish with toasted slivered almonds.

MANDELBRODT

2 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
6 Tablespoons oil
Juice of 1/2 orange
3 eggs
1 Tablespoon grated zest of orange
1 teaspoon vanilla
1/2 cup slivered almonds
Cinnamon and sugar mixture for topping
1.    Combine the flour, baking powder and salt in a small bowl and set aside.

2.    Cream sugar and oil until light and well combined.  add juice, eggs, zest and vanilla and beat well.

3.    Stir in the flour mixture and almonds and mix well.

4.    On a greased cookie sheet form 2 loaves of dough about 4 inches wide and 10 inches long.  Sprinkle the tops with cinnamon and sugar and bake for 45 minutes at 350F.

5.    Remove the loaves from the oven.  Cut the loaves on a diagonal into 1/2 inch slices.  Place cut side down on the cookie sheet and return to the oven for 5 to 7 minutes or until lightly golden.  Turn each slice over and return to the oven for an additional 5 minutes.  Cool and serve.

Ingredients

1 ½ pounds ground beef
½ medium onion, grated
2 Tablespoons chopped parsley
1 egg
1/3 cup matzo meal
½ cup tomato sauce
Salt and freshly ground black pepper to taste
3 Tablespoons extra virgin olive oil, divided use
5 onions, thinly sliced
1 quart water
½ cup dark raisins
8 soft pitted prunes
½ cup slivered almonds
2 pounds pumpkin or Hubbard OR Butternut squash, peeled and cut into 2 inch chunks
½ cup brown sugar
1 teaspoon cinnamon

Preparation Instructions

1. Place the meat in a 2 quart mixing bowl and add the onion, parsley, egg, bread crumbs, tomato sauce, salt and pepper and 1 Tablespoon of the olive oil. Mix the mixture well and set aside until ready to make the meatballs.

2. Heat a large Dutch oven and then add the remaining 2 Tablespoons olive oil. Sauté the onions in the oil until golden brown.

3. Add the water to the onions and bring to a boil.

4. Shape the meat into walnut sized balls and drop into the simmering liquid. Cook the balls until firm.

5. Combine the raisins and the prunes in a small glass dish and cover with water. Microwave on high for 3 minutes and let sit while the meatballs cook.

6. When the meat is firm, transfer the meat to a 13 x 9 casserole.

7. Drain the fruits and add them to the casserole along with the almonds and pumpkin.

8. Sprinkle the sugar and cinnamon over the food and bake in a pre-heated 350F oven until the squash is tender and almost all of the liquid has been absorbed. Serve with couscous or quinoa for Passover.

Couscous

1 ½ cups water or chicken broth
1 Tablespoon margarine or butter
1 cup couscous or quinoa

2. Add the couscous and stir to combine. Immediately cover and turn off the heat.

3. Allow the couscous to sit for 5 minutes. Fluff with a fork and place in the middle of a large serving platter with the meat and vegetables around it or serve from a bowl for all to take.

Note: For Quinoa, rinse quinoa in cold water twice before using (to remove bitterness of outer hull), cook covered, over low heat for 15 minutes or until all water is absorbed.