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tomatoes sugar wine onion olive oil vinegar top towel beef honey salad water potatoes juice garlic oven salt pepper meat harvest mustard cups pomegranate

sweet and sour pot roast PREP 15 mins. COOK 2 hrs. TOTAL 2 hrs. 15 mins. SERVES 8 3 tb. chuck roast 1 cup water with juice salt, to taste of 1lemon pepper, to taste Y% cup brown sugar 2 tbsp. olive oil, divided 1. cup beef stock 1 large onion, diced cup crushed tomatoes 3 cloves garlic, minced cup apple cider vinegar 1/3 cup dates, chopped 2 cups baby carrots 1 tsp. ground ginger 1 (2402.) bag small 1 cup dry white wine, or potatoes Preheat oven to 350°F. 2. Pat meat dry with a paper towel and season with salt and pepper, set aside. 3. Heat large Dutch oven over medium high heat. Once hot, add 1 tablespoon olive oil. Once oil begins to shimmer, carefully place chuck roast in the pot, searing on all sides. Once fully seared, remove from pot and set aside. 4. Turn heat down to medium low. Add remaining tablespoon of oil, once hot, add onion, garlic, dates and ginger. Sauté for about 10 minutes, until onions are translucent. 5. Add wine (or water and lemon juice mixture) to the pot, stir to remove any bits stuck to the bottom of the pot and allow to simmer for 1-2 minutes. Add brown sugar, stock, tomatoes and vinegar. Turn the heat up to high. Bring to a boil, add the seared chuck roast into the liquid. Cover with lid and place in oven. 6. Roast for 1 % hours. Add carrots and potatoes, place back in the oven covered for additional 30 minutes. 7. Allow to cool slightly before serving. medijool dates No, 984910 ‘everyday selection 6°° sliced Brussels sprout salad PREP 10 mins. COOK 10 mins. TOTAL 20 mins. SERVES 6 2 tbsp. pine nuts 1 tbsp. Dijon mustard 1 tbsp. olive oil tsp. salt 1 lb.Brussels sprouts, 1 tbsp. honey thinly sliced 2. tsp. pomegranate arils 1 lemon, juiced 1. Heata large dry pan to medium heat. Add pine nuts, toast for about 3 minutes, swirling the pan occasionally until Peele: Celusa nuts are fragrant and beginning to brown. Remove from pan and set aside. 2. Place pan back on heat, add oil. Once oil begins to Our Peak Harvest potatoes are shimmer, add Brussels sprouts. Sauté until slightly wilted, grown with care and make a great about 3-4 minutes, stirring occasionally. eh 3. Mix in lemon juice, mustard, salt and honey. Top with addition to your Seder. pomegranate arils. Salad can be served warm or chilled. SPRING 2023 A3sh | 33