Servings: 10 A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor. FALAFEL 32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated) olive oil (spray or liquid) […]
Posts with the Entree tag
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: 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: Eggplant & Porcini “Meat”balls in Tomato Sauce
From Food and Wine Servings: 8 1 large eggplant (1 1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, grated 2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices 2 tablespoons chopped basil, plus leaves for garnish […]
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 […]