Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.

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Mini-Smoked Salmon Frittatas

Smoked Salmon FrittatasThis dish is designed to make 6 individual mini frittatas, but you can always just make one large one instead. To do this, instead of dividing the recipe into little ramekins, you can let it cook in the oven in a oven-safe skillet or pan. Just adjust your baking time, as it will take longer for the centre of the dish to set up. This recipe makes 6 servings (serving size: 1 frittata)

Ingredients:

1 tablespoon extra-virgin olive oil
¼ cup diced onion
½ teaspoon salt
⅛ teaspoon pepper
4 ounces smoked salmon, cut into ¼ -inch pieces
6 large eggs
8 large egg whites
1 tablespoon half-and-half
3 tablespoons 1% milk
3 ounces low-fat cream cheese, cubed
2 tablespoons green onions, thinly sliced, for garnish

Directions:

Preheat oven to 325 degrees F. Heat the oil in a non-stick skillet, and sauté the onion for 2–3 minutes or until soft and translucent. Add the salt, pepper, and salmon to the skillet, and toss to combine. Remove the pan from stove top, and let the mixture cool.

Next, combine the eggs, egg whites, half-and-half and milk in a bowl. Stir in the cubes of cream cheese. You are not trying to incorporate this fully with the egg and milk mixture. There will be chunks of cheese in the final frittata. Lightly coat 6 (8-ounce) ramekins with cooking spray. Add 2 tablespoons of salmon mixture to each ramekin. Pour ¾ cup egg mixture into each ramekin. (Do not overfill.)

Place ramekins on baking sheet; bake 25 minutes or until a wooden pick inserted in centre comes out clean. Garnish with green onions, if desired.

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

This recipe calls for dairy ingredients, however they can be substituted for non-dairy (parve) items of the same type: i.e.: margarine or shortening instead of butter, soy cream cheese instead of regular. Regarding the use of the crystallized ginger, it is a really wonderful and unique ingredient. It starts off slightly citrusy when you first bite into it, and then you get the heat of the ginger. If you’re finding it difficult to find crystallized ginger, just know that it is the same as candied ginger, sugared ginger, or ginger chips – they are all just different names/sizes. If you choose not to use it, just up the total amount of powdered ginger to 1 ¼ teaspoons instead.

Ingredients:

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Directions:

Preheat an oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 -25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Allspice Cream Cheese Frosting

Ingredients:

1 (8 ounce) packages cream cheese, softened
¼ cup butter, softened
2 cups sifted confectioners’ sugar
1 ½ teaspoons vanilla extract
¾ teaspoon allspice

Directions:

In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners’ sugar and vanilla until the mixture is spreadable. Spread or pipe onto the cupcakes.