APRIL 14 • 2022 | 79 Ingredients 2 pounds ground lamb (preferably ground twice) 2 cup ground onions (you can do this in a food processor) ¼ cup fresh chopped parsley 2 Tbsp. fresh minced mint leaves ¼ cup chopped cilantro ¼ tsp. dried oregano ¼ tsp. ground cumin ¼ tsp. dried basil ¼ tsp. ground coriander ¼ tsp. ground ginger ¼ tsp. cinnamon 1/8 tsp. ground cayenne pepper 2 Tbsp. water 2 Tbsp. fine ground matzah meal (or more as needed) Salt and pepper to taste 12-18 thick wood skewers Lemon wedges, garnish Directions Combine all ingredients in a large bowl. Using wet hands, shape about one-third cup of the mixture into hot- dog shapes around the skewer, or you could make the hot dog shapes smaller and place two to a skewer (if you use smaller amounts of meat, you may use the thinner bamboo skewers). Chill until ready to cook. Heat grill to medium-high. Cook the kabobs on the hot grill, uncov- ered, for 4-8 minutes, until just cooked through, turning to grill all sides of the meat. (Do not overcook or the meat will be dry) or under the broiler for 4-5 minutes, until done, turning over once. Serve hot alone or with lemon wedges as garnish. Makes 8 to 12 servings or more. ROASTED SPINACH AND RED PEPPER BAKE Ingredients 2 10-ounce bags fresh spinach leaves 2 red bell peppers 2 Tbsp. olive oil 1½ cups chopped onions 1 tsp. minced garlic ½ cup non-dairy whipping cream or whipping cream 3 large eggs, lightly beaten ½ cup matzah meal 2 cups grated Swiss cheese, optional 1 tsp. salt ¼ tsp. black pepper Directions Place spinach in a plastic zipper-style bag and close almost to the end (do not seal completely). Microwave the spinach (in the bag) for 5 minutes. Remove the bag and seal it com- pletely and allow the spinach to cool to the touch. Meanwhile, cut the peppers in half lengthwise and remove stem and seeds. Grill or broil peppers on the skin side until charred. Place in a plastic bag or wrap in foil and let stand for about 15 minutes. Remove the skin from the peppers by rubbing your fingers over them (don’t worry if you don’t remove all the skin). Chop the peppers and transfer to a large bowl. While the peppers are charring, heat oil in a large skillet over medi- um-high heat. Add the onions and garlic and sauté until tender, about 5 minutes. Transfer the mixture to the bowl. Chop the spinach and add it to the peppers and onions. Preheat oven to 350°F. Add the cream, eggs, matzah meal, cheese, if using, salt and pepper to the mixture and stir well. Transfer the mixture to an attrac- tive 2-quart baking dish and bake for 30-50 minutes (the more shallow the mixture, the faster it will cook). Serve hot, warm or at room temperature. Makes 8 servings. continued on page 80 ROAST CHICKEN WITH ROOT VEGETABLES An entrée with vegetables in one. Ingredients 16-20 chicken pieces (breasts or thighs and drum- sticks), with skin and bones 1 pound carrots, peeled and cut into 1½-inch chunks 1 pound turnips, peeled and cut into 1½-inch chunks 1 pound parsnips, peeled and cut into 1½-inch chunks ¼ cup extra-virgin olive oil 2 cups chopped onions Kosher salt to taste Fresh ground pepper to taste 2 tbsp. thyme leaves, or 2 tsp. dried 2 Tbsp. fresh rosemary leaves, or 2 tsp. dried 1 Tbsp. minced garlic 3 Tbsp. balsamic vinegar or juice from 1 lemon 1 red bell pepper, chopped finely, garnish ¼ cup fresh chopped parsley Directions Preheat an oven to 375ºF. Arrange the chicken in one or two roasting pans (or use disposable aluminum pans), leaving room between the chicken pieces for the vegetables. (If you are using thighs and breasts both, place the white meat in one pan and the dark meat in the other — the white meat will cook faster). Arrange the carrots, turnips, parsnips and onions around the chicken. Drizzle the chicken and vegetables with the olive oil and sprinkle with salt, pepper, thyme, rosemary and garlic. Cover the pan(s) with foil and cook the chicken for 25 minutes for the breasts and 40 min- utes for the dark meat. Raise the heat to 475ºF., uncover the pan cook the chicken and vegetables for another 20 minutes, until the chick- en is cooked through and the skin is golden (turn the chicken and vegetables over in the pan half-way through). Transfer the chicken and vegetables to a serving platter (or two if you want to serve the vegetables separately) and drizzle with the juices from the pan, if any, and the balsamic vinegar. Sprinkle the chopped pepper and parsley over and serve. Makes 8- 12 servings.