Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing

Servings: 4    4 small sweet potatoes, peeled and thinly sliced  1 tsp cinnamon  2 T olive oil  1 tsp sea salt  1 tsp thyme  8 oz haricot verts or cut green beans  1 large handful dried cranberries  1 large handful toasted walnuts, pecans or hickory nuts  5 oz baby lettuces or spring mix (about […]

Jane’s Kitchen: Persimmon Caprese Salad

Servings: 4    Salad:  1 ripe Fuyu persimmon, sliced in crescents  1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries  1/2 cup torn fresh basil leaves    Citrus Honey Dressing:  1/2 cup fresh orange juice  2 tablespoons lemon juice  2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]

Jane’s Kitchen: Veggie Shepherd’s Pie with White or Sweet Potato Mash

Servings: 8   2 tablespoons olive oil  1 large onion, halved and sliced  2 cloves garlic, minced  16 ounces fresh mushrooms, sliced  3 large carrots (about 2 cups), cut into sugar-cube size pieces  2 teaspoons fresh thyme chopped (or 1/2 teaspoon dried)  1 bay leaf  2 teaspoons fresh rosemary chopped (or 1/2 teaspoon dried)  2 […]

A delicious-looking bright yellow challah decorated with fresh sage leaves lies on a white tablecloth.

Jane’s Kitchen: Butternut Squash and Sage Challah

Ingredients: 1/4 cup vegetable oil  6 sage leaves  1 1/2 tablespoons dry yeast  1 teaspoon sugar  1 1/4 cups lukewarm water  6 cups all-purpose unbleached flour (5 1/2-6)  3/4 cup sugar  1 1/2 tablespoons salt  1/2 cup butternut squash puree  2 eggs  2 egg yolks plus 1 tsp. water  coarse sea salt  additional sage leaves […]

Jane’s Kitchen: Dry Rubbed Roasted Salmon with Mango Coleslaw

Servings: 6    Salmon 1  2 ½ to 3 pound salmon filet, whole or cut into 6 8-ounce servings, or steelhead  1  tablespoon coriander seeds  1  tablespoon whole black peppercorns  1  tablespoon black or yellow mustard seeds  2  teaspoons juniper berries  1  teaspoon fennel seeds  2  teaspoons brown sugar  2  teaspoons garlic powder  1  teaspoon […]

Jane’s Kitchen: Creamy Pineapple Kugel

Creamy Pineapple Kugel  by Jamie Geller  Servings: 6    1 8-ounce container whipped cream cheese (Temptee or other brand)  1/2 cup sugar  4 eggs  3/4 cup potato starch or flour  1 teaspoon baking powder  1 (20 oz.) can crushed pineapple  1/2 cup neutral-flavored oil  1 teaspoon vanilla  whole cored canned pineapple rings for garnish    […]

Jane’s Kitchen: Eggplant & Porcini “Meat”balls in Tomato Sauce

  From Food and Wine   Servings: 8  1 large eggplant (1 1/4 pounds)  1 ounce dried porcini mushrooms  Boiling water  1/4 cup extra-virgin olive oil  1 small onion, minced  4 garlic cloves, grated  2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices  2 tablespoons chopped basil, plus leaves for garnish  […]

Jane’s Kitchen: Salmon Roulades with Kalamata Olive, Orange and Celery Relish

Source: Cindy Pawlcyn, Mustards Grill Napa Valley Cookbook    Servings: 8   Jane says: “It sounds complicated, but it’s really simple and you can make-ahead. Delicious warm or cold.”     ROULADE  12 cloves garlic  1 1/2 cups parsley, chopped  3 tablespoons extra virgin olive oil  1 3-pound salmon fillet, skinless  Kosher salt and ground […]