Sous Vide Oyster Steak with Blistered Fingerling Potatoes with Cilantro Chimichurri

Cilantro Chimichurri

Grilled Oyster Steak Sandwiches with Caramelized Mushrooms and Onions

Garlic Horseradish Mayo

Caramelized Onions and Mushrooms

Smoked Oyster Steak Kebabs

Homemade Vanilla Marshmallows

S’mores Brownie Lava Cake

Campfire Peanut Butter S’mores Cones

Breakfast Tofu Scramble

Roasted Garlic Sunchoke Soup

Roasted Garlic

Crispy Sunchoke Chips

Vegan Caesar Salad with Tofu “Croutons”

Tofu “Croutons”

Vegan Caesar Dressing

Vegan Parmesan

Tofu and Eggplant in Basil Garlic Sauce

Tahini Chocolate Mousse with Black Sesame Brittle

Salted Black Sesame Brittle

Cardamom Chia Oatmeal

Overnight Savory Challah Strata

Fruit Oatmeal Bake

Marinated Grilled Skirt Steak with Chimichurri

Lemon Asparagus Tagliatelle

Parsley Chimichurri

Crispy Chicken with Asparagus, Peas and Green Sauce

Green Sauce

Crispy Chicken with Caramelized Onions and Apricots

Fennel Salad with Spicy Chicken “Croutons”

Crispy Chicken

Spring Chicken Skewers

Oven-Baked Quinoa

Baby Spinach Salad with Balsamic Strawberries

Springtime Green Salad

Anchovy Croutons

Lemony Mustard Vinaigrette

Riesling Braised Chicken and Potatoes

Spring Salad with Strawberry Vinaigrette

Black Garlic Eggplant

Chive Oil

Puffed Quinoa

Seared Duck Breast

Seared Halibut Scallops with Green Gazpacho

Green Gazpacho

Stewed Spring Peas

Shaved Asparagus and Radish Salad

Corn Cream

Salmon Florentine

Hashu-Stuffed Chicken Capons

Tahini Rhubarb Galette

This issue of Fleishigs Magazine is dedicated to fresh spring ideas, featuring unique breakfasts, dinners and desserts, along with gardening tips from expert Ahuva Gottdiener. Additionally, the magazine introduces the versatility of tofu from Fleishigs editor Elisheva Taitz and showcases the innovative private chefs behind Sol Dining, offering inspiring recipes for the ambitious home cook.

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