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 […]

Jane’s Kitchen: Kosher Bouillabaisse Fish Stew

  Ingredients:   Soup 2 tablespoons extra virgin olive oil 2 leeks, white and light green parts only, sliced 1 large onion, halved and sliced 6 cloves garlic, roughly chopped 2 large tomatoes, seeded and chopped 1 fennel bulb, trimmed, halved, and sliced 2 bay leaves Peel of 1 small orange, scraped off with a […]

Jane’s Kitchen: Tzatziki Pasta Salad

  Servings: 8    1 (7-ounce) container low-fat plain greek yogurt  1/3 cup mayonnaise, or sour cream  1/4 cup feta cheese  1 clove garlic, chopped  1 teaspoon red wine vinegar  1 teaspoon lemon juice  1/4 teaspoon kosher salt  1/4 teaspoon black pepper  2 tablespoons extra virgin olive oil  12 ounces penne pasta, cooked to al […]

Jane’s Kitchen: Vegan Lasagna Rolls With Tofu Ricotta

  Servings: 6    1 box lasagna noodles (regular or whole grain)  3-4 cups marinara or other pasta sauce of choice  1/2 cup shredded vegan mozzarella    For The Tofu Ricotta: 1 14 ounce block firm or extra firm tofu (NOT Silken)  1/2 cup vegan parmesan, grated  3 tablespoons Italian seasoning (or blend of dried […]

Jane’s Kitchen: Joan Nathan’s Honey Orange Chicken

  Servings: 4   1 large eggs  1 teaspoon water  1/2 cup matza meal or breadcrumbs  1/2 teaspoon salt  1/16 teaspoon pepper  3 pounds chicken breast, skinless, boneless, about 10-12 ounces each, If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick.  1/4 cup vegetable oil  1/2 cup […]