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″ […]

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 […]

Jane’s Kitchen: Persimmon Caprese Salad

Servings: 4    Salad:  1 ripe Fuyu persimmon, sliced in crescents  1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries  1/2 cup torn fresh basil leaves    Citrus Honey Dressing:  1/2 cup fresh orange juice  2 tablespoons lemon juice  2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]