Grow & Behold

With Purim approaching, here’s a must-try recipe! These delectable Hamantaschen, wrapped in phyllo, puff pastry, or a simple olive oil dough, are filled with a rich and tangy lamb stuffing. Seasoned with fresh herbs and sweet-sour pomegranate molasses, they’re sure to delight!

Recipe contributed by

Dough:

1 teaspoon salt
2 cups flour
1 teaspoon baking powder
1/2 cup water
1/3 cup oil

Filling:

1/2 pound Grow & Behold Ground Lamb
1 1/2 tablespoons pomegranate molasses
1 large handful each mint and parsley, roughly chopped
2 tablespoons pine nuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon cumin
1/4 small red onion, minced fine
1 egg, beaten with a splash of water to form an egg wash


Make the Dough
Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the Filling
Mix all of the ingredients together in a small bowl with a spoon or your hands, until the seasonings have been worked into the lamb.

Assemble and Bake
Preheat your oven to 375 degrees F, and lightly dust a clean countertop with flour. Line rimmed cookie sheets with parchment.

Roll out the dough until it’s quite thin, less than 1/4-inch (you’re aiming for something thinner than pie crust). Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough, knead back together, and cover and let sit until you’re ready to roll out again.

Brush the edges of the filled hamantaschen with the egg wash, then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Overlap the edges, then press to seal. Repeat with the remaining dough and filling.

Transfer to the prepared cookie sheet. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 minutes. Serve warm.

For more recipes like this, go to blog.growandbehold.com ‼️
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So, what’s everyone’s plans for Sunday night dinner? :)

Comment below ⬇️

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📍 You can now shop Sara Spring’s Chicken in Lawrence, NY at Chu’s Meat Market!

🎉🍗 Hooray! Chicken is back in stock! 🍗🎉
Need some cooking inspiration? While clementines are still in season, check out this delicious recipe for Roasted Chicken with Clementines and Arak from and Sami Tamimi. Save this post for later and come back to it when you’re ready to cook.

Serves 4

6 tablespoons Arak (or Ouzo or Pernod)
4 tablespoons olive oil
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
3 tablespoons light brown sugar
1 1/2 teaspoons kosher salt
Freshly ground pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1- 2 pound Whole Chicken, Cut in Eighths
4 clementines, unpeeled, sliced thin
1 tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Parsley, to garnish


Marinate the Chicken

In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.


Roast Chicken

Preheat oven to 325 degrees. Transfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, approximately 60 minutes. Remove from the oven.

Reduce the sauce and serve

Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.

Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.

Pour heated sauce over chicken. Garnish with parsley and serve.

🌴✈️ Take us on your vacation! 🌞🍖

Escape the hassle of shopping and schlepping meat for your vacation meals! With Grow & Behold, we ship nationwide. Order today and set your delivery date to coincide with your getaway. Enjoy premium meats without the stress—have Grow & Behold on your vacation!

Ever wonder what makes Grow & Behold special?

Well here is your answer ⬇️⬇️

Our animals are raised on pasture with no hormones or growth-promoting antibiotics. Our Black Angus cattle are bred for tenderness, and expertly butchered to ensure every cut of meat you receive is of the highest quality. We take care, every step of the way, to ensure you can enjoy a truly delicious meal.

Learn more about us, visit our website - link in bio 🥳

We meticulously select our partnerships, and your distinctive approach to kosher French cuisine is among the most exciting developments in the kosher culinary scene right now!

L’chaim to the delicious meals that lie ahead! 🥂

For an unforgettable night with esteemed guests, elevate the experience with a showstopping delicacy. When it comes to high-quality Grow & Behold meat, a stellar recipe is a must. Look no further – here’s a superb recipe for Standing Rib Roast that guarantees to impress!

Recipe by:
Serves 6-8

1 3-Bone Standing Rib Roast, 7 to 8 pounds*
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1 cup minced herbs (optional)
4 garlic cloves, mashed to a paste (optional)
2 teaspoons smoked paprika (optional)
Extra-virgin olive oil, as needed (optional)
*Double quantities for a 5-bone Rib Roast



Season the Roast

Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.

Cook the Roast

Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.

Let meat rest at room temperature for 20 minutes before carving.

We stand with Israel, now and always. 🙏❤️

LAST CHANCE!
Portico + Grow & Behold GIVEAWAY

One lucky winner will receive a $250 gift certificate from Grow & Behold, plus a copy of Leah Koenig’s incredible new cookbook, PORTICO: Cooking and Feasting in Rome’s Jewish Kitchen.

TO ENTER:
- Like this post
- Follow .koenig and 
- Tag 2 friends in the comments below

Giveaway ends 10/4. Winner will be notified by DM.

PORTICO is a cook’s dream and a food and travel lover’s delight. Leah takes us on a personal trip to Rome, exploring thousands of years of Jewish history along the way. Her recipes, always carefully written and tested, bring Roman Jewish cooking right to your home.

Grow & Behold produces kosher meats, raised on pasture in the US with no hormones or growth-promoting antibiotics. Grow & Behold meats are incredible anyway you cook them – but a stellar recipe from Leah Koenig doesn’t hurt!
Photos shared with permission from .w.norton

Read .koenig’s Portico cover to cover and we’re left with a serious urge to travel to Rome — and since that’s not happening this week — to cook absolutely everything from this cookbook for Sukkot. This picture is of her Polpettone, or Chicken and Veal Loaf with Rosemary. There’s no picture in the book of this one, but don’t skip it. It’s delicious (we know, we helped test the recipe!)We’re running a special giveaway with Leah right now — please tell your friends! 

One lucky winner will receive a $250 gift certificate from Grow & Behold, plus a copy of Leah Koenig’s incredible new cookbook, PORTICO: Cooking and Feasting in Rome’s Jewish Kitchen.

TO ENTER:
- Like this post
- Follow .koenig and 
- Tag 2 friends in the comments below

Giveaway ends 10/3. Winner will be notified by DM.

PORTICO is a cook’s dream and a food and travel lover’s delight. Leah takes us on a personal trip to Rome, exploring thousands of years of Jewish history along the way. Her recipes, always carefully written and tested, bring Roman Jewish cooking right to your home.

Grow & Behold produces kosher meats, raised on pasture in the US with no hormones or growth-promoting antibiotics. Grow & Behold meats are incredible anyway you cook them – but a stellar recipe from Leah Koenig doesn’t hurt!
Photos shared with permission from .w.norton

—

Anna HanauCMO, Grow & Behold www.growandbehold.com

We look forward to feeding you soon!

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