Karyn Moskowitz is one of the founders and now Executive Director of New Roots, the orchestrating body for the Fresh Stop Markets. Karyn grew up in a traditional American Jewish home in New York and New Jersey, where good cooking was prized and the Jewish holidays were a time for joyful celebration of the season’s abundance. This recipe comes from Karyn’s mother Myrna Moskowitz z”l, who received the recipe from her mom, Clara Barovoy Fein, a Russian immigrant, and so on back as far as anyone can remember. Kasha varnishkes is commonly thought of as a holiday dish today, but it comes from very humble beginnings: a poor man's fare from our Eastern European Jewish heritage, made from simple, hearty grain and noodles. The word "kasha" is Russian for porridge, though it refers primarily to buckwheat porridge, the most common and inexpensive grain available. Enjoy this with sautéed or steamed Fresh Stop Market greens, carrots, or any other yummy vegetable.
1 cup Kasha (roasted buckwheat groats; Wolfe brand at Whole Foods is good)
Very hot water or stock
1 large onion, sliced thin
1 egg, beaten (optional)
Tiny bit of olive oil
About 2 cups cooked noodles, preferably bowties but any shape will do.
Salt and Pepper to taste.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.