½ head medium green cabbage, chopped 3 medium carrots, peeled and cut in chunks 3 medium potatoes, peeled and cut in chunks 1 cup cut green beans, fresh or frozen 1/2 red bell pepper, cut in chunks 1/2 yellow bell pepper, cut in chunks 4 tablespoon virgin olive oil 1 large onion, sliced 1/2 green […]
Posts with the Dinner tag
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: 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: 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 […]
Jane’s Kitchen: Roasted Brussel Sprouts with Pastrami and Pickled Red Onion
Originally created for Thanksgivukkah, but a keeper for anytime! Servings: 12 PICKLED ONIONS 3/4 large red onion, diced 1 1/2 cups cider vinegar 3/8 cup sugar 1/8 cup kosher salt BRUSSELS SPROUTS 1/4 cup unsalted butter (1/2 stick) 3/8 pound pastrami, shredded 3 3/4 pounds Brussels sprouts, quartered 3/4 teaspoon kosher […]