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 […]
Posts with the Vegetarian tag
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: Fassoulyeh b’Chuderah
1 pound dried cannelini beans (or 6 cups undrained canned) 3 tablespoons olive oil 1 large onion, chopped (about 2 1/2 cups) 2 tablespoons minced garlic 1 6-ounce can tomato paste 1 14-ounce can diced tomatoes with juice 4 cups cold water or broth 1 tablespoon lightly packed brown sugar 1 1/2 teaspoons cinnamon 1 […]
Jane’s Kitchen: Bourekas with Mashed Golden Potatoes and Caramelized Onions
4 – 5 yukon gold potatoes, medium size, peeled and cut into large chunks 2 yellow onions, medium size, sliced in thin half-moons 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 2 sheets puff-pastry, homemade or store bought 1 egg, beaten for egg wash 2 tablespoons raw sesame seeds Thaw the puff pastry in […]
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: Chickpea and Baby Beet Salad with Pickled Red Onions
Servings: 8 1/4 cup cider vinegar 1/4 teaspoon salt 1/2 cup thinly sliced red onion 1 teaspoon Dijon-style mustard 1 (5-ounce) package mixed baby greens 1 (15-ounce) can chickpeas, drained and rinsed 1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered 1/4 cup roughly chopped fresh chives or other fresh herbs Cracked black […]
Jane’s Kitchen: Mushroom Barley Soup
2 tablespoons vegetable oil 2 medium onions, coarsely chopped 2 large celery ribs, diced small 3/4 cup pearl barley 1/2 ounce imported dried mushrooms (Porcini or other variety), rinsed and coarsely chopped 4 cups packed escarole, coarsely chopped 1 can (16 oz.) Italian peeled tomatoes, drained and chopped, juice reserved 2 large carrots, sliced 1/4″ […]
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: Sweet Potato & Green Bean Salad with Maple Mustard Dressing
Servings: 4 4 small sweet potatoes, peeled and thinly sliced 1 tsp cinnamon 2 T olive oil 1 tsp sea salt 1 tsp thyme 8 oz haricot verts or cut green beans 1 large handful dried cranberries 1 large handful toasted walnuts, pecans or hickory nuts 5 oz baby lettuces or spring mix (about […]