Servings: 8 2 pounds Brussels sprouts, cleaned and cut in half 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped walnuts 1/3 cup fresh pomegranate seeds 2 tablespoons pomegranate molasses (or a mixture of lemon juice and honey) Preheat oven to 450 degrees F. In a large mixing […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
Jane’s Kitchen: Chickpea and Baby Beet Salad with Pickled Red Onions
Servings: 8 1/4 cup cider vinegar 1/4 teaspoon salt 1/2 cup thinly sliced red onion 1 teaspoon Dijon-style mustard 1 (5-ounce) package mixed baby greens 1 (15-ounce) can chickpeas, drained and rinsed 1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered 1/4 cup roughly chopped fresh chives or other fresh herbs Cracked black […]
Jane’s Kitchen: Mushroom Barley Soup
2 tablespoons vegetable oil 2 medium onions, coarsely chopped 2 large celery ribs, diced small 3/4 cup pearl barley 1/2 ounce imported dried mushrooms (Porcini or other variety), rinsed and coarsely chopped 4 cups packed escarole, coarsely chopped 1 can (16 oz.) Italian peeled tomatoes, drained and chopped, juice reserved 2 large carrots, sliced 1/4″ […]
Jane’s Kitchen: Roasted Vegetable Moussaka
From Tori Avey. Servings: 12 1 1/2 lbs. zucchini (about 3 medium) sliced thin 1 1/2 lbs russet potatoes (about 3 large) peeled and sliced thin 3 lbs small eggplants 3 cloves garlic peeled 1 onion diced 1 1/2 cups cooked black beluga lentils (see directions below) 1 roasted red bell pepper sliced thin […]
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 […]
Jane’s Kitchen: Sunken Plum Cake
Recipe courtesy of the Nosher, serves 10. 1/2 cup vegan butter or unsalted butter (1 stick) at room temperature 1/4 cup sugar 1/4 cup honey 2 large eggs, at room temperature 2 tsp pure vanilla extract 1/2 tsp freshly grated ginger 1 1/4 cup all purpose flour or gluten free all purpose flour 1 […]
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 […]