Deconstructed Falafel Bowl

Jane’s Kitchen: Deconstructed Falafel

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)    […]

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 […]