Recipes
Spinach Lasagna Roll Ups
lasagna noodles (about 10) 1 jar marinara sauce 8 oz. Natural & Kosher shredded mozzarella, divided Filling: 1 15oz. container ricotta or reduced fat cottage cheese 1 large egg, lightly beaten 1/2 teaspoon dried oregano 1/2 tsp garlic powder 1/2 cup Natural & Kosher shredded mozzarella 1/2 cup Natural & Kosher shredded Parmesan 1/2 tsp lemon
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Rollatini Rose Pie
1 small zucchini 1 small yellow squash 1 small eggplant 2 cups Natural & Kosher ricotta cheese 8oz. Natural & Kosher shredded mozarella, divided 1/2 cup + 2 tbsp Natural & Kosher grated parmesan, divided 1 egg 1/2 tsp dried basil 1/2 tsp dried oregano 2 cups marinara sauce Special Equipment: 9.5″ deep pie dish Method:
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Cauliflower Nachos
1 head cauliflower olive oil kosher salt 1 red pepper 1/2 cup sliced black olives 1 cup marinated artichoke hearts, chopped 2 scallions, chopped 1/2 cup feta, optional harissa nacho cheese (recipe follows) Method: Preheat oven to 450 degrees. Separate the cauliflower into florets, taking care not to break them apart too much. Cut each
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Cheesy Chipotle Buns
Roll out 1 pound dough to the size of a baking sheet. Cover with slices of Natural and Kosher Chipotle Cheese (the more, the cheesier). Roll up, jelly-roll style. Slice 12 buns and place in a 9-x13-inch pan. Bake at 425ºF for 20-25 minutes.
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Cheesy Garlic Knots
Roll out small pieces of dough, 8 inches long and 3 inches wide. Place a strip of Natural and Kosher Garlic Basil Sliced Muenster Cheese on the strip. Seal it, pinching the edges together, to enclose the cheese inside the strip. Tie dough strip into a knot. Place on a baking sheet lined with parchment paper.
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Parmesan Caesar Flatbread
The wholesome and balanced way to enjoy challah dough…with a salad on top! Stretch dough into rectangle, drizzle with olive oil, and sprinkle with Italian seasoning and some garlic powder. Top with shredded mozzarella. Place on baking paper and bake directly on the rack in the oven preheated to 475-500ºF. Bakes in 8-9 minutes, until
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