Moroccan Honeyed Duck with Orange Blossom

Recipe adapted for kosher cooking from Food52. Serves 4. Ingredients: 1 Grow and Behold Butcher’s Cut Duckling 2 tablespoons olive oil 1/8 cup light honey (such as clover or linden) 2 tablespoons dark honey (such as buckwheat honey) 2 tablespoons ras al hanout 2 bay leaves 1-2 tablespoons orange blossom water (adjust to taste) 2 teaspoons ginger, freshly grated Water Salt…

Beef Tongue Tagine with Swiss Chard

Recipe by Levana Kirschenbaum. Ingredients: 3.5-4lbs Grow and Behold Beef Tongue 2 bunches Swiss chard, leaves and ribs, sliced thin 3 cups canned crushed tomatoes 6 cloves garlic, minced 2 good pinches saffron 4 bay leaves 2 teaspoons turmeric 1/2 cup raisins, dark or golden 1/4 cup dark brown sugar 1/4 cup unfiltered apple cider vinegar…

Harira Soup

This flavorful lamb soup is hearty, filling, and super simple to put together!

Pastilla

Pastilla is a rich phyllo-dough pie, once filled with pigeon, but today generally features chicken.  This recipe is from the Encyclopedia of Jewish Food by Gil Marks, an amazing trove of culinary delights!  This recipe is traditionally served on Sukkot in Morocco because it’s easy to serve out in the Sukkah. Makes 8 to 10…