Jane’s Kitchen: Roasted Brussels Sprouts with Pomegranate Molasses

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 […]

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: 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 […]