• Two pieces matzo
• 6 oz. gefilte 
• one egg, beaten 
• Negev Nectars cherry tomato spread
• Negev Nectars red label olive oil 

Use a mortar and pestle to crush matzo into a coarse grind (if you don't have a mortar and pestle you can put matzo into a plastic bag and break it up in there). Take out half the matzo and place in a bowl. Grind the second half very to a very fine grind (or use matzoh meal), so that it is flour like and place in a bowl. Cut the gefilte into stick shapes (about 1 1/2 inches long by 1/2 inch thick). Dip gefilte into finely ground matzo. Next dip into the beaten egg. Dip the gefilte into the coarsely ground matzo. Put the gefilte into hot oil in a fry pan. Once the side has browned turn, repeat on all sides. Serve with Negev Nectars cherry tomato spread for dipping.

Preheat oven to 375 degrees. Bring water, salt and sugar to a boil . Add matzoh meal and mix well . Beat eggs in one at a time.  Allow to stand for 15 minutes. Divide by spoons into 12-15 pieces. Shape into circles on a well greased baking sheet. Bake at 375 degrees for 50 minutes

These are great topped with Negev Nectars jams or honeys. You can also turn them into a passover pizza on top on including Negev Nectars cherry tomato spread topped with cheese and Negev Nectars olive oil. 

• 2 pounds Brussels sprouts, trimmed & halved
• 2 tablespoons Negev Nectars organic olive oil
• 2 tablespoons Acacia Flowers pure honey
• Salt & pepper to taste

Preheat oven to 400 degrees. Toss the Brussels sprouts with olive oil,
honey and salt & pepper. Spread the mixture in a single layer on a
baking sheet. Roast for 25-30 minutes, turning several times, until
Brussels sprouts are tender and caramelized. (Leftovers are a great
addition to any dinner salad.)

• 3Tbs Negev Nectars honey
• 3Tbs lemon juice
• 2 Tbs olive oil
• 4 crushed garlic cloves
• some dried rosemary, crushed
• cracked black pepper

Mix it all up, marinate chicken for a couple of hours and cook as you wish!

• 1 apple chopped
• 1/2 cup ground nuts
• 1/2 tsp cinnamon
• 1 tsp Negev Nectars honey
• 2 Tbls red wine

Chop or coarsely grate apple and mash thoroughly with the rest of the ingredients.  When the mixture is smooth and no longer lumpy, add the wine and mix again. Serves 4 to 6.

Matzo Kugel  (can be frozen and reheated before serving)

• 1 cup minced onions
• 1 cup finely diced celery
• 6 Tbls Negev Nectars olive oil 
• 3 1/2 cup matzo farfel (or crumbled matzo)
• 1 tsp salt
• 1/4 pepper
• 2 tsp paprika
• 2 eggs slightly beaten
• 1 can condensed clear chicken soup undiluted
• 1/4 cup hot water

Preheat oven 375 degrees. Saute onion and celery in olive oil until onions are tender but not browned. Stir in matzo.
Combine remaining ingredients and to matzo mixture.  Blend together. Pour into well-greased 1 1/2 quart baking dish.  Bake in preheated oven for about 1/2 hour or until firm.

• 1 head napa cabbage (~ 1 1/2#) cut in half lengthwise, rinsed, and sliced widthwise into 1/2" ribbons
• 6 boneless chicken thighs, with or without skin, your preference
• Kosher salt, garlic powder
• 1/3 jar Negev Nectars Pear Cardamom Chutney

Preheat oven to 350 degrees.  Pile cabbage into greased 9" square or 7 x 11" glass pan, greased.  Sprinkle with small amount salt and 2 tablespoons water.  Cover lightly with aluminum foil and steam in oven 10 mins till cabbage slightly softened and height is diminished.  Remove from oven and level out cabbage; lay chicken thighs over cabbage, sprinkle with granulated garlic to taste and spoon over with well mixed pear cardamom chutney to be sure to get pieces of fruit over every piece of chicken.  Replace foil loosely and return to oven for 10 mins.  Remove foil, gently shuckle pan to move cabbage and disperse liquid, careful to not mix or submerge chicken.  Spoon some liquid over the chicken.  Replace in oven for 10 mins uncovered, watching the chicken till golden to your liking, careful to not dry.  Serve, spooning liquid over chicken.  Nice with oven roasted potatoes (or crusty bread or rice pilaf not during Pesach).

Wine sauce - delicious over cake!

• 3 eggs - separated
• juice of 1 lemon
• 3 cups white wine
• 3 tablespoons
• sugar,
• 2 teaspoons potato starch
• 1 1/2 cups water

Combine egg yolks, sugar,lemon juice, wine & water& cook over low heat
15-20 minutes stirring constantly. Mix potato starch with water until
smooth add wine mixture, beating well to avoid lumps. Boil until thick -
remove from fire & cool. Beat egg whites until stiff & add - fold in .
Refrigerate until cold - ready to serve.
Passover Nut Torte

• 6 eggs separated
• 1 cup sugar
• juice of 1/2 lemon
• juice & rind 1/2 Orange
• 1/2 cup Matzo meal
• 2 tablespoons cake flour
• 1/2 teaspoon salt
• 1 cup walnuts - finely chopped

Preheat oven to 350 degrees.  Beat egg yolks & sugar 'til light. Add lemon &
orange juice & rind. Mix in meal, flour, salt & nuts. Fold in stiffly beaten
egg whites. Bake in ungreased round spring form or tube - 45 minutes or
until tests done. I cover with chocolate icing.

• 2 slices of plain matzo
• mozzarella cheese (the fresher the better, but pre-shredded works fine)
• parmesan cheese
• desert magic cherry tomato spread (or another marinara sauce if you prefer)
• Negev Nectars olive oil

1. Pre-Heat oven or toaster oven to 350 degrees.
2. Separately, lay out on the counter a baking tray or sheet covered with aluminum foil
3. Place first slice of matzo onto aluminum foil, and sprinkle a layer of shredded or grated mozzarella cheese on top (enough to cover the entire slice of matzo when melted but not so much that it oozes out from between the slices
4. Place second slice of matzo on top of the matzo and cheese, so that you have matzo, then a layer of mozarella cheese, then matzo.
5. Spread a thin even layer of desert magic cherry tomato spread on top of the second slice of matzo -- enough to cover the entire slice but don't over-do it
6. Generously sprinkle shredded or grated mozarella cheese on top of the tomato spread
7. Sprinkle some grated parmesan and drizzle olive oil (to taste)
8. Put entire cheesy, matzo stack into toaster/oven for 5-10 minutes, until cheese is fully melted
9. Take it out of the oven, cut into quarters (a pizza slicer works great if you have one), let cool for a minute, then enjoy!

Visual of the stack:

Mozzarella, Parmesan, Olive Oil
Tomato Spread
Matzo
Mozzarella
Matzo

Cream Cheese Hamantaschen

These rich, buttery Hamantaschen feature cream cheese in the dough, yielding a cookie that is somehow both delightfully chewy and buttery-crisp at the same time. For a real treat, make them with Sesame and Date Delight.

Ingredients

Dough
8 tablespoons unsalted butter, softened
3 ounces cream cheese at room temperature
3 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange or Meyer lemon zest
1 1/3 cups plus 4 teaspoons flour (plus more for rolling)
1/4 teaspoon salt

Fillings
2/3 cup of 1 (or more) of the following:

-Cherry Tomato Spread

-Green Olive Tapanade

-Sesame and Date Delight

-Apricot Confiture

Directions

Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then mix in the egg, vanilla extract, zest and salt, mixing until combined. Add the flour, mixing just until a sticky dough forms.

Form dough into a disk, wrap in plastic wrap and refrigerate for at least an hour (up to 3 hours).

Preheat oven to 350 degrees F. Lightly grease (or line with parchment) 2 baking sheets.

On a well-floured surface, roll the dough out until it is about 1/4" thick. Use a floured 3" cookie cutter (a wine or drinking glass also works well for this) to cut circles of dough (keep the circles lightly floured to prevent sticking). Gather scraps and re-roll the dough until you have cut all of it into 3" circles.

To assemble the Hamantaschen, spoon about 1 teaspoon of filling in center of a dough circle and fold the dough in from three sides. Gently crimp the corners and twist, to ensure they stay closed while baking.

Arrange on the prepared cookie sheets and bake until golden-brown, 18-22 minutes.

Cool completely before serving.

Makes about 24 Hamantaschen.

“We at Negev Nectars are continually impressed by the accomplishments of our farmers. Their commitment to producing sustainable, artisanal foods inspires us and we love sharing updates about their daily lives with our community. Negev Nectars’ mission is to support small-scale, sustainable agriculture in Israel, and to provide a market for these farmers. Thanks to our loyal customers, Negev Nectars has purchased more than 1 million shekels worth of products and services from the region over the past two years, and we have been happy to subsidize the start-up of our venture. We remain committed to re-investing any profits that we may see in the future to expand sustainable agriculture in the Negev. At this time, we’d like to take a minute to focus on Desert Magic, and the new endeavor that they will spend the next year focusing on known as The Israeli Family Project.”

Chami and Oksana Zemach moved to Kadesh Barnea, a Moshav in the Negev, about 8 years ago. There they built their home and an artisanal food preserving business, Desert Magic, using the produce of the Moshav.

Soon they began to receive groups of tourists from around the world who came to hear the story of an Israeli family who moved to the desert, to pursue a pioneering dream.

Concerned about how Israel is viewed abroad, Chami and Oksana decided they would do something to change these perceptions using an original and unique approach: The Israeli Family Project.

In August, Chami and Oksana and their three daughters began a year-long world tour. During their journey, the Israeli Family plans on visiting dozens of countries and holding hundreds of meetings in a variety of communities throughout the world.

The story of this Israeli Family is a tale of settlement and renewal, initiative and pioneering, industry and agriculture, self-realization and social awareness, education, culture, assuming responsibility and of making the desert bloom. This is a small personal family story that reflects Israeli society.

The Israeli Family and the support group working with it are committed to creating true processes of change in public opinion towards Israel. The activities are managed by an independent non-political, non-profit body, striving to improve Israel’s position in the world.

The Israeli Family will not attempt to explain Israel’s position in the regional conflict, but rather create a current Israeli narrative based on the values of Israeli society which will help bridge the chasm between Israel’s image in the world and the reality and the values of the Israeli Family in the State of Israel.
This will form the basis for a human personal connection between the Israeli Family and the many people they will meet throughout their journey, as well as the communities of the world that will be exposed to their story.

For more information, check out their website at http://www.il-family.com/