Jane’s Kitchen: Chilled Thai Melon Soup

2 cups seedless watermelon, diced  2 cups cantaloupe, diced  2 cups crenshaw or honeydew, diced  1 tablespoon sriracha sauce  1 tablespoon sweet chile sauce  1 cup unsweetened coconut milk  2 tablespoons lime juice  1 tablespoon fresh ginger, grated  1 tablespoon fresh cilantro, chopped  2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced  1 […]

Jane’s Kitchen: Golden Sunshine Quinoa Salad

By Ingrid Hoffman   2 cups quinoa, pre-washed if possible  2 1/2 cups broth (vegetable or chicken)  16 scallions, white and light green parts only, sliced  1 cup golden raisins, chopped  1/2 cup rice vinegar  1/2 cup orange juice  1 teaspoon orange zest  2 tablespoons extra virgin olive oil  1/4 teaspoon cumin powder  1 cucumber, […]

Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Servings: 6    2 tablespoons extra-virgin olive oil  2 tablespoons tomato paste  1 teaspoon garlic, minced  1/4 cup shallot, minced  1/2 teaspoon mild smoked paprika  2 stalks celery, peeled and cut on a bias into 1/4-inch slices  1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed  2 tablespoons white wine vinegar  1/4 […]

Jane’s Kitchen: Corn and Tomato Salad with Basil

Servings: 6    3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes  2 tablespoons chopped basil  1 tablespoon extra virgin olive oil  1 tablespoon red wine vinegar  1/2 teaspoon salt  1/2 teaspoon freshly ground black pepper  1 small garlic clove , minced    Combine all ingredients. Serve […]

Jane’s Kitchen: Pampushky (Ukrainian Garlic Bread Rolls)

Servings: 8    FOR THE DOUGH: 1 cup (250 ml) milk or dairy free milk  2¼ tsps (1 packet) active dry yeast  2 tablespoons sugar  2 tablespoons oil (sunflower, avocado, or olive)  3 cups (380 g) all-purpose flour  2 teaspoons salt  1 egg, beaten    FOR THE GARLIC OIL: 3 tablespoons oil (sunflower, avocado, or […]

Jane’s Kitchen: Roasted Brussels Sprouts with Pomegranate Molasses

Servings: 8 2 pounds Brussels sprouts, cleaned and cut in half 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped walnuts 1/3 cup fresh pomegranate seeds 2 tablespoons pomegranate molasses (or a mixture of lemon juice and honey) Preheat oven to 450 degrees F. In a large mixing […]

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 […]