Matzav Mazon: Tu B’Shvat Recipes



Tu B’Shvat is the New Year for the trees when we customarily eat a variety of fruits, specifically those from the seven species for which the Land of Israel is praised (wheat, barley, grapes, figs, pomegranates, olives, and dates). These fabulous fruit-themed recipes are sure to enhance your Tu B’Shvat table.

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Apple, Cranberry and Almond Salad


4 Granny Smith apples, cut into cubes
½ cup dried cranberries
½ cup toasted chopped almonds
½ cup pomegranate seeds (optional but good)
1 head romaine, chopped

2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup olive oil
1 tablespoon nondairy creamer


Whisk together dressing ingredients and toss with salad. Serve.

Grilled Salmon with Honey Scented Fruit Salsa

Yield: 6 servings

Fruit Salsa

Yield: 2 cups


1 cup mango, diced small
1 cup pineapple, diced small
¼ cup strawberries, diced small
1/3 cup red bell pepper, diced small
1 tablespoon jalapeno, minced
2 tablespoons cilantro, chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice


In a medium bowl, combine the mango, pineapple, strawberries, red bell pepper. Add in the jalapeno and cilantro. Pour in the honey, orange and lime juices. Gently mix until evenly combined. Allow to sit for at least 20 minutes before serving. The Fruit Salsa can be made up to one day ahead.

Strawberry Vinaigrette
Yield: 1 ½ cups


½ cup strawberries, quartered
¼ cup pineapple, rough chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice
pinch of kosher salt
¾ cup vegetable oil
1 tablespoon cilantro, finely chopped


In a blender, combine the strawberries, pineapple and honey. Puree until smooth. Add in the orange and lime juices and a pinch of salt. With the blender turned on, slowly add in the oil. Taste and adjust the honey, lime juice or salt as necessary. Remove the vinaigrette from the blender and stir in the cilantro.

6 (6 – 8 ounce) skinless salmon filets
vegetable oil
sea salt
freshly ground black pepper


Coat the salmon filets with oil on both sides. Season each filet with sea salt and pepper.

Place the filets on a preheated grill, or oiled grill pan for 10 – 12 minutes, and cook over medium heat until desired doneness is achieved.

Place the salmon on individual plates, top with 2 – 3 tablespoons each of the Fruit Salsa and drizzle with the Strawberry Vinaigrette. Serve the salmon hot or at room temperature.

Quinoa Salad with Chicken, Avocado, and Oranges


1-1/4 cups quinoa
1 teaspoon chili powder
3 teaspoons minced garlic, divided
Zest of 1 lime
2 teaspoons plus 3 tablespoons olive oil
1 teaspoon kosher salt, divided
½ teaspoon black pepper
1 pound boned, skinned chicken pieces (white or dark), or left over roasted chicken, cut in strips
1/4 cup lime juice
1/2 cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed


Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.

Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 teaspoons garlic, lime zest, 2 teaspoons oil, and 1/2 teaspoon salt and pepper.

Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.

Add remaining ingredients to quinoa and chicken; toss to coat.

Date Bread


1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong coffee
2 tablespoons margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1-½ cups flour
1 cup small pecan pieces


Preheat oven to 350 degrees. Grease a loaf pan. Combine dates and baking soda. Pour boiling coffee over and let sit. Cream together the margarine, sugar and egg. Mix in the vanilla and flour. Stir in the nuts and the date mixture. Pour into the prepared pan. Bake for 1 hour. Let stand for 5 -10 minutes before removing from pan. Cool on wire rack.

Homemade Fig Newtons


½ cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
½ teaspoon baking soda

1 (12-ounce) packages dried figs
½ cup sugar
¾ cup water
2 tablespoons lemon juice


To prepare filling, place all ingredients in a medium saucepan and combine. Cook, stirring constantly, for about 10 minutes – until thick. Remove from heat. Cover and chill.

For dough, beat together margarine, sugar, eggs and vanilla. Stir in flour and baking soda and combine well. Wrap in plastic wrap and chill 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Roll out dough into an approximately 14 x 12-inch rectangle. Cut into 4 (3-1/2-inch) wide strips. Spoon filling evenly down center of strips.

Fold over sides and press edges to seal. Cut each strip into 10 pieces and arrange, seam-side down on ungreased baking sheets. Bake for 10 to 12 minutes.

{By Newscenter}