Celebrate the Joy of Hanukkah

Hanukah, the Festival of Lights, is a time to remember the courage, resilience, and unwavering faith of the Jewish people. Traditionally, Hanukkah is a time for delicious food shared with loved ones. This week, we invite you to continue this tradition with three classic dishes:

  • Potato Latkes: Our locally sourced, fresh potatoes ensure golden brown and perfectly crisp latkes, just like those enjoyed by generations past.
  • Citrus-Roasted Salmon: Add a vibrant touch to your holiday table with citrus, creating a flavor-packed salmon dish.
  • Crispy Mozzarella Sticks: No Hanukkah celebration is complete without the irresistible indulgence of mozzarella sticks, made with creamy, melt-in-your-mouth cheese!

Gather your family and friends, light the menorah, and enjoy a delicious feast that honors the history, traditions, and flavors of Hanukkah.


Potato Latkes


  • 1-1/2 pounds russet potatoes, peeled
  • 1/4 cup finely chopped shallots
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour (or more) or matzo meal (during Passover)
  • 1 1/2 teaspoons salt and freshly ground black pepper
  • Vegetable oil for frying


  1. Grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  2. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  3. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.


Citrus Roasted Salmon


  • 4 oranges
  • 3 limes
  • 1 (3-lb.) skin-on salmon fillet, pin bones removed
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 4 tablespoons unsalted butter, cubed
  • ¼ cup chopped fresh dill, divided


  1. Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.
  2. Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.
  3. Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.
  4. Place salmon on a platter; sprinkle with remaining dill. Serve with sauce.


Mozzarella Sticks


  • 10 mozzarella sticks (you can use string cheese, or cut a block of cheese to size)
  • 1 egg, beaten
  • ¼ cup flour
  • ½ cup flavored Panko crumbs
  • Oil for frying
  • Marinara sauce for dipping (optional)


  1. Coat each cheese stick in flour, then dip in egg and coat with the crumbs.
  2. Place the coated cheese sticks on a tray or plate lined with wax or parchment paper. Freeze for 30 minutes.
  3. Heat the oil to medium, then drop 2–3 sticks in the oil. Cook until brown on one side, then gently flip and cook until the other side is lightly browned. Remove from pan and place on a piece of paper towel.
  4. Serve immediately, with warm marinara sauce for dipping (optional).