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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 9 days, which is 1 week and 2 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by John F..
Creamy Broccoli and Red Pepper Macaroni
Ingredients
Sauce
- 1 cup cashews
- 1 T fresh lemon juice
- 3/4 C water
- 1 T nutritional yeast
- 1 clove garlic
- 3/4 t pink Himalayan or Celtic sea salt
Remaining Ingredients
- 2 C macaroni noodles (can be gluten-free)
- 1-3 T water or vegetable stock, divided
- 1 red pepper, ribs removed, seeded and diced
- 1 C broccoli florets
- Pinch of smoked sea salt
- Freshly ground pepper to taste
Directions
- Soak cashews in a bowl of water for 4-6 hours. Rinse well.
- Bring a large pot of water to a boil. Add the macaroni and cook according to manufacturer’s instructions.
- Blend together all sauce ingredients until smooth and creamy and set aside.
- While macaroni cooks, place 1 T water or vegetable stock in a skillet heated to medium, and add diced pepper. Stir often for 7 minutes.
- Add broccoli and remaining water or vegetable stock to skillet, stir, cover, and steam for 3-5 minutes. Remove from heat.
- Rinse cooked macaroni. Then in a large pot, mix together macaroni, veggies, and sauce over medium heat. Season with more salt to taste, if necessary, and add freshly ground pepper.
- Enjoy warm.
- Soak cashews in a bowl of water for 4-6 hours. Rinse well.
- Bring a large pot of water to a boil. Add the macaroni and cook according to manufacturer’s instructions.
- Blend together all sauce ingredients until smooth and creamy and set aside.
- While macaroni cooks, place 1 T water or vegetable stock in a skillet heated to medium, and add diced pepper. Stir often for 7 minutes.
- Add broccoli and remaining water or vegetable stock to skillet, stir, cover, and steam for 3-5 minutes. Remove from heat.
- Rinse cooked macaroni. Then in a large pot, mix together macaroni, veggies, and sauce over medium heat. Season with more salt to taste, if necessary, and add freshly ground pepper.
- Enjoy warm.
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