We are asking for the following contributions to our Seder Meal. Please indicate when you sign up, if you would like to bring some of these items!
Ingredients (8 servings) - Need 3
1 large butternut squash (about 3 lbs)
1 tablespoon olive oil Kosher salt,
freshly ground pepper
1 Fresno chile, thinly sliced (or jalepeno)
1/4 cup pure maple syrup
3 tablespoons unsalted butter
2 tablespoons apple cider vinegar
6–8 dried bay leaves
Step 1: Place a rack in upper third of oven; preheat to 425°F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about 1/4"), 15–18 minutes.
Step 2: Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
Step 3: Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper
Ingredients (8 servings) Need 3
2/3 cup extra-virgin olive oil
2 lb. green beans, trimmed, patted dry Kosher salt
12 garlic cloves, sliced
2 Tbsp. capers, drained, chopped
2 tsp. crushed red pepper flakes
Step 1: Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
Step 2: Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt
Manischewitz Concord Kosher Red Wine (or other Kosher wine) Need 6