Tahini Halva Brownies

Jane’s Kitchen: Tahini and Halvah Brownies

Servings: 12    1 20 ounce Ghirardelli brownie mix, any variety  6 ounces halvah, any flavor, divided  1/4 cup 100% tahini    Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions.  Break up large chunks of halva and place them on the bottom of prepared […]

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)    […]

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: 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″ […]