A MAG Sheva Berachot by Barbara Franco- Pink and Red!

sheva berachot table settings

A MAG Sheva Berachot by Barbara Franco- Pink and Red!

No Comments 24 December 2012

 

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“Hi Marlene,
Here are some pictures from the Sheva Berachot I made for Susan and Maurice Kassin. The theme was pink and red. For napkin rings, I printed out a wallet-sized picture of them from their engagement in black and white. Then, I punched a hole in the corner and alternated between pink and red ribbon to tie the picture around the napkin. The name cards are heart shaped sugar cookies with hot pink sprinkles covered by a rectangular shaped cookie with names written in edible marker. The giveaways are pink pillow boxes filled with Red Hots candies and tied with red and pink ribbon to coordinate with the theme. Hope you like!”
-Barbara R Franco

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

card game lunch, kosher rice and pasta recipes

Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

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Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

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