STARTER

MATZO BALL SOUP

Stove Top: Add soup to a pot and heat on medium heat until soup comes to a simmer. (Dinner includes an extra 1 quart of chicken broth to add if desired.)

ENTRÉE

BRISKET

Oven: Preheat to 350°F. Remove brisket from the refrigerator and allow it to sit out for and come back to room temperature (about 30 minutes). Place the brisket in a pan or baking dish and add 1/2 cup of water to the bottom of the pan. Cover with foil and place in the oven for approximately 1 hour, until the brisket reached an internal temperature of 140°F.

SIDES

POTATO LATKES

Oven: Preheat to 450°F. Place potato latkes on a cookie sheet and bake for 8 minutes. Flip them over and bake for another 4 minutes. Serve with Apple sauce, sour cream and chives.

BUTTERMILK AND THYME ROASTED ROOT VEGETABLES

Oven: Preheat to 450°F. Place on a cookie sheet and roast for 5 minutes.

SWEET KUGEL

Oven: Preheat to 350°F. Bake in the oven for 15 minutes.

ITEMS THAT DO NOT REQUIRE HEATING:

• Organic Spring Mix with Roasted Beets and Feta

• Horseradish Cream Sauce

• Sour Cream

• Apple Sauce

• Chives

ITEMS THAT CAN BE WARMED IF DESIRED:

• Braided Challah: When brisket is done and your oven is off, use the residual heat to warm the challah. Place on a sheet pan and place in the oven for 10 minutes.