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 […]
Posts in the Jane’s Kitchen category:
A collection of delicious recipes shared by our talented Oneg Coordinator, Jane Levine.
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, with some additional tips from Jane, 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 root 1 1/4 cup all purpose flour […]
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 […]