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 […]
Posts with the Vegetarian tag
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 […]