One Pot Fish with Tomatoes and Potatoes

Still a little tired of cooking and feeling like you need to lighten up? I am. This week has been a week of fish, lots of salad, and smaller meals. I cannot believe we are even hungry, but we are. This dish was hit. Super simple and flavorful and even my non-fish lovers enjoyed it. I made it without the potatoes and served it over brown rice.

Serves 6

3 Yukon potatoes, sliced into 1/4-inch slices
Salt and freshly ground pepper
1/4 cup olive oil, plus extra
3/4 pound white fish fillets, such as flounder, tilapia, and cod
4 cloves garlic, minced
2 teaspoon dried thyme
2 tablespoons soy sauce
1/2 lemon, juiced
1 yellow onion, sliced
3 Roma tomatoes, cut in chunks
1/2 cup good quality black olives, pitted and sliced in half

Preheat the oven to 400 degrees F.

Boil the potato slices in salted water until they are not quite completely cooked, about 5 minutes. Drain and set aside. Grease baking dish or Dutch oven with the olive oil and place the fish in the dish.

In a medium bowl, whisk together the 1/4 cup olive oil, garlic, thyme, soy sauce, lemon, salt, and pepper. Add the onion, tomatoes, olives, and potatoes. Toss gently to coat.

Pour the vinaigrette and vegetables over the fish. Bake in oven until fish is cooked through, about 15 minutes.

Toasted Marshmallow Chocolate Brownies

Makes 16 bars

1 cup dark brown sugar
1 egg
½ cup flour
½ cup non-dairy creamer or soymilk
1 teaspoon vanilla extract
½ cup margarine
½ cup cocoa
1 2/3 cups chocolate chips
1 cup walnuts, chopped or other nut of your choice
2 cups mini marshmallows
½ cup toasted coconut

Preheat oven to 350 degrees. Grease and line a 9 x 9 inch baking pan with parchment paper.

In a large mixing bowl, combine sugar, egg, flour, non-dairy creamer, and vanilla and set aside.

In a medium saucepan over low heat, melt margarine. Add cocoa and whisk to combine. Add cocoa mixture to sugar/flour mixture and whisk to combine. Spread mixture into greased pan.

Bake for 20 minutes or until base is set.

Remove from oven and sprinkle with chocolate chips and walnuts. Return pan to oven and bake an additional 5 minutes or until chips start to melt. With offset spatula spread melted chocolate a little bit.

Remove from oven and sprinkle marshmallows and toasted coconut over melted chocolate. Press them lightly with your hands to help them adhere to the chocolate. Cool completely.

Cut into 2 x 2 inch bars.

Tip: It is easiest to remove the whole slab of brownies from the pan and then cut them with a sharp knife on a cutting board. Do not drag the knife across the whole bar; it will pull the marshmallows away from the brownies.

Roasted Za’atar Chicken

Serves 6

1 (4 pounds) chicken, cut in 1/8’s or 2 small
2 red onions, thinly sliced
2 cloves garlic, minced
1 lemon, thinly sliced
1 tablespoon sumac
1 ½ teaspoon allspice
1 teaspoon cinnamon
1 cup chicken broth or water
¼ cup olive oil
1 teaspoon Kosher salt
¼ teaspoon pepper
2 tablespoons za’atar spice
¼ cup pine nuts or almonds, toasted

Mix chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and ¼ cup oil in a zip-lock plastic bag. Season with salt and pepper. Mix well so that chicken is coated with all ingredients. Marinate for at least 2 hours or up to overnight.

Preheat oven to 400 degrees.

Place chicken and all of marinade in a large roasting pan, spooning any remaining marinade over and around chicken. Sprinkle with za’atar. Roast in oven until chicken is browned and cooked through, about 50 – 60 minutes.

Serve chicken with onions and lemons and pan juices.

Split Pea and Flanken Soup

Adapted from the Wall Street Journal
Serves 6 – 8

2 teaspoons black peppercorns
2 bay leaves
1 bunch fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
2 pounds marrow bones
2 pounds beef flanken
2 Vidalia onions cut into 1-inch pieces
6 ribs celery, cut into 1-inch pieces
2 pounds carrots cut into 1-inch pieces
5 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 pound green split peas
½ pound barley
5 cups beef stock
3 tablespoons fresh dill
2 tablespoons chopped parsley
Kosher salt to taste
Garnish: Homemade or store-bought croutons

Preheat oven to 450 degrees.

In a small soup bag or cheesecloth, combine peppercorns, bay leaves and thyme and gather and tie bag closed. Set aside.

In a large Dutch oven, mix 1 tablespoon oil with marrow bones. Cover and roast in oven for 30-45 minutes. Remove bones from pot, but do not wash pot.

In same pot, add remaining tablespoon oil. Season flanken with a little salt. Brown flanken on both sides, about 12 minutes total. Remove meat from pot.

To same pot, reduce heat to medium, add onions, celery, carrots and garlic and cook until softened, about 5 – 7 minutes. Add tomato paste, and stir until vegetables are covered, about 1 -2 minutes. Return marrow bones and flanken to pot. Add red wine and deglaze pan by scraping up brown bits on bottom of pot. Add spice packet, split peas, barley and beef broth. Bring to a boil. Reduce heat to low, cover and simmer until meat is tender, about 2 hours. Remove marrow bones. Season with salt, dill and parsley.

Serve warm with croutons.

Chocolate Espresso Bundt Cake

Serves 10 – 12
Easy, luscious, and make-ahead friendly.

3 cups flour
½ cup coca
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups margarine
1 ½ cups sugar
1 ½ cups light brown sugar
5 eggs
2 tablespoons instant espresso powder
¼ cup hot water
1 cup non-dairy milk or soymilk
1 teaspoon vanilla extract
¾ cup chocolate chips
3 tablespoons margarine
1 tablespoon corn syrup
¼ teaspoon vanilla extract

Preheat oven to 325 degrees.

In a small bowl, sift flour, cocoa, baking powder and salt. Set aside.

In a mixer, cream margarine and both sugars until light and fluffy. Add eggs one at a time and beat after each addition.

In a small bowl, dissolve espresso powder into water. Stir in milk and vanilla.

On low speed, add dry ingredients alternately with espresso mixture into batter, beginning and ending with dry ingredients. Scrape down bowl and mix again until blended.

Grease a 10 cup bundt pan or 2 8-inch round cake pans. Pour batter in pans. Bake for 60 minutes or until tester comes out with moist crumbs. Cool for 10 minutes, then cool completely on wire rack.

Prepare glaze:
In a medium saucepan over very low heat, combine chocolate chips, margarine, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

This cake freezes well or store in the refrigerator until ready to serve. Sprinkle with coarse salt if you like.

Chocolate Almond Swirled Pound Cake

Makes 2 loaves

Gorgeous and delicious.

Almond Batter
1-2/3 cups flour
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract
2 tablespoons almond paste

Chocolate Batter
1 cup flour
2/3 cup cocoa
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Grease 2 (8-inch) loaf pans.

For the almond batter: Sift flour and salt in a small bowl and set aside. In a mixer, cream margarine and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and almond paste and beat to combine. Slowly add dry ingredients. Transfer batter to another bowl.

For the chocolate batter: In a small bowl sift flour, cocoa and salt and set aside. In a mixer, cream margarine and sugar. Add eggs one at a time, beating after each addition. Add vanilla and then slowly add dry ingredients. Mix until just combined.

With an ice cream scoop, place one scoop of chocolate batter and one scoop of almond batter next to each other at one end of the oaf pan. Continue to fill pan with rows of scoops of both batters, in alternate order to the batter in the row before. When loaf pan is full, gently run a knife through the batter to create a swirl of two flavors. Repeat for 2nd loaf pan.

Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs. Cool.

4-Hour, Fall off the Bone Lamb

Serves 8 – 10
Adapted from Ina Garten

1 (4 – 6 lb) boneless lamb
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)

Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

Warm Blueberry or Apple Clafouti

Serves 8

This is like a moist cake, or soufflé-like dessert. Some people serve it as a kugel or a side dish. Use whatever fruit you like, pears, berries, or even pineapple.

1/2 stick margarine, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup non-dairy milk or soymilk
2 cups fresh (or frozen) blueberries or 2 Granny Smith apples, peeled and sliced thin
Pareve whipped cream, for serving

Preheat oven to 350 degrees F. Grease a 3-quart baking dish.

In a medium bowl, whisk 1 cup sugar with the flour and non-dairy milk. Whisk in the melted margarine.

Pour the batter into the baking dish. Sprinkle the berries evenly over the top of the batter, gently pressing them into the batter. Sprinkle 1/4 cup sugar over fruit. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream.

Classic Easy Pot Roast

Serves 8

This is as the title says classic, and rich, delicious, and perfect for Yom Tov. Make it a few days ahead of time, it gets better and better.
Salt and freshly ground black pepper

One 3 to 5-pound chuck roast or pot roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, add red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add beef stock to cover the meat halfway.

Return the onions, carrots and fresh herbs to liquid.

Cover, then roast for 3 hours for a 3-pound roast and 4 hours for 4 to 5-pound roast.

Oatmeal Nutella Cookies (pareve)

Nutella Oatmeal Cookies A140407 FW Nick Kokonas July 2014
Makes 4 dozen cookies

1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening or margarine
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
One 13-ounce jar pareve hazelnut and chocolate spread or Nutella
2 cups rolled oats

Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the hazelnut spread or Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.

Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.

MAKE AHEAD The cookies can be stored in an airtight container for up to 5 days.

Asian Spinach Salad with Miso, Ginger and Sesame Dressing

Serves 8

3 tablespoons white miso
1 – 2 tablespoons finely minced ginger
1 tablespoon white vinegar
6 tablespoons water
½ cup canola oil
6 cups baby spinach lettuce
½ cup shredded carrots
½ cup thinly sliced cucumber
½ cup snow peas
¼ cup toasted peanuts or almonds, toasted
1 tablespoon sesame seeds, toasted

In a small bowl, whisk together miso, ginger, vinegar and water. Slowly whisk in oil until blended.

In a large salad bowl, mix spinach, carrots, cucumber, snow peas, peanuts and sesame seeds. Pour dressing over salad. Toss and serve immediately.

Romaine Salad with Tomatoes, Olives, and Tomato Shallot Dressing

Serves 8

1 large tomato, grated (skin discarded)
2 tablespoons lemon juice
2 tablespoons minced shallot
1 tablespoons chopped chives
1 teaspoon kosher salt
1/3 cup olive oil
5 cups Romaine lettuce
1 cup cherry or grape tomatoes, halved
½ cup kalamata or green pitted olives
½ cup chopped cucumbers

In a small bowl, whisk grated tomato, lemon juice, shallot, chives, and salt. Gradually whisk in olive oil until well blended and emulsified.

In a large salad bowl, toss romaine, tomatoes, olives and cucumbers. Pour dressing over salad. Toss and serve immediately.

Warm Peach Bread Pudding


Serves 8

I made this with peaches, blueberries, bananas and apples. Basically, use whatever fruit you like, its terrific.

6 tablespoons margarine
8 cups day-old challah or French bread with crust, torn into bite-size pieces
3 cups non-dairy creamer or soymilk
1-3/4 cups sugar, divided
6 large peaches, peeled and sliced lengthwise into 1/4-in. slices (or apples, or bananas (use 4) or 3 cups blueberries)
6 large eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3 to 4 tablespoons brandy
Pareve whipped cream

Preheat oven to 375°. Grease 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour non-dairy creamer over bread. Let soak, stirring occasionally, about 30 minutes.
Meanwhile, in a large frying pan over medium heat, melt 6 tablespoons margarine and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.
In a small bowl, whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.
Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of ramekins.
Bake until puddings are puffy and firm when pressed, about 45 minutes.
Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.

Peanut Sauce

Makes 1 ½ cups

1 tablespoon canola oil
1 shallot, finely chopped
1 garlic clove, minced
2 teaspoons finely grated peeled fresh ginger
1/2 cup unsweetened coconut milk
1/2 cup all-natural creamy peanut butter
1/4 cup fresh lime juice
1 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
3 dashes of Worcestershire sauce
Kosher salt
Black pepper

In a large skillet, heat the oil. Add the shallot, garlic and ginger and cook over moderately low heat, stirring occasionally, until softened, about 3 minutes. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, whisk in a little more water. Transfer the sauce to a medium bowl and season with salt and black pepper.

MAKE AHEAD The sauce can be refrigerated for 1 week. SERVE WITH Use this sauce on chicken skewers, beef satay or warm noodles.

Chicken Satay with Peanut Sauce

Makes 30 skewers

⅓ cup peanut oil, divided
¼ cup dark brown sugar
1 tablespoon ground coriander
2½ teaspoons ground turmeric
1½ teaspoons kosher salt
6 scallions, whites and light green parts chopped
3 cloves garlic, peeled
3 large shallots, chopped
1 (5″) piece ginger, sliced
3¼ pounds skinless chicken thighs, cut into 1″-wide, ¼”-thick slices
30 (8″) bamboo skewers, soaked in water for 30 minutes

Purée 2 tablespoons oil, the sugar, coriander, turmeric, salt, chopped scallions, garlic, shallots, and ginger in a food processor until smooth. Transfer paste to a bowl and add chicken; toss to combine. Cover with plastic wrap; chill 4 hours.

Heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Thread 2 pieces of chicken onto each skewer; grill, turning once, and brushing often with remaining oil until charred, 5-6 minute.

Serve with Peanut Sauce

Asian Skewered Chicken Meatballs

chicken skewer

Makes 24
You can make these skewered or unskewered. Doesn’t matter, they don’t last long. Guests go back for more and more.

1/4 cup sake or dry white wine
1/4 cup soy sauce
1/4 cup sugar
1/4 cup plus 2 tablespoons mirin
1 pound coarsely ground chicken
2 teaspoons kosher salt
1 medium shallot, minced
Finely grated zest of 1 lemon
1 tablespoon vegetable oil
Small bamboo skewers, soaked in water for 30 minutes

In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.

Preheat the oven to 375°. In a bowl, combine the chicken, salt, shallot, zest and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through. Remove from oven and thread the meatballs onto 8 bamboo skewers.

Brush the meatballs with some sauce. Return to oven and cook for 10 minutes. Turn meatballs to other side, brush with more sauce and cook an additional 5 – 8 minutes. Serve with the remaining sauce.

Honey Roasted Chicken or Duck with Red Quinoa and Sweet Pears

Serves 4, can be doubled

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt
1 1/2 cups red quinoa
2 1/4 cups chicken or vegetable stock
1/4 cup chopped parsley
1/2 cup pecans, toasted
1 chicken, cut in 1/8’s or chicken pieces or duck breasts
Finely ground pepper
1 tablespoon honey
2 small pears, peeled and diced
2 tablespoons unsalted margarine
1 tablespoons dry sherry or red wine
1 teaspoon chopped rosemary

Preheat the oven to 350°. In a large ovenproof saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Season with salt. Add the quinoa and cook, stirring, until the quinoa is lightly toasted, 2 minutes. Add 2 cups of the stock and bring to a simmer. Cover and bake for about 20 minutes, until all of the liquid is absorbed and the quinoa is tender. Let stand, covered, for 10 minutes, then fluff with a fork and fold in the parsley; keep warm.

Increase the oven temperature to 400°.

Season chicken with salt and pepper. In a large skillet, brown chicken (or duck) skin side down over low heat until golden , about 4 minutes (and 10 minutes for duck). Flip over and add the honey to the pan. Baste with the honey and roast in the oven for 60 minutes, until medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Meanwhile, in the same skillet, cook the pears over moderately high heat, stirring, until golden, 2 minutes. Add the margarine, sherry and remaining 1/4 cup of chicken stock and cook until thickened, stirring to loosen any browned bits, about 3 minutes. Stir in the rosemary.
Thinly slice the chicken or duck breasts crosswise. Spoon the quinoa onto 4 plates and top with the chicken and pecans. Spoon on the pear sauce and serve.

Oven Baked Saffron Rice

Serves 8
4 tablespoons margarine or canola oil
1 medium onion, minced
1 bay leaf
Kosher salt
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
Small pinch of saffron threads
2 cups extra-long-grain white rice
1/2 cup dry white wine
3 1/2 cups chicken stock or vegetarian broth

Preheat the oven to 375°. In a large ovenproof saucepan, melt the margarine. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute. Add the rice and cook, stirring, until translucent, about 3 minutes. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes. Stir in the stock and a generous pinch of salt and bring to a boil.

Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender. Let stand for 15 minutes; fluff with a fork and serve.

Easy Fruit Jam Tart

Serves 10

3 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
Pinch of salt
3/4 cup unsalted margarine, cut into cubes
3 large egg yolks
1 jar (12 oz.) jam or preserves, such as plum, apricot, or orange marmalade
Powdered sugar for dusting (optional)

Preheat oven to 375°. In a food processor, blend together flour, granulated sugar, baking powder, salt, and margarine until dough is very crumbly, about 2 minutes. Add yolks and pulse until dough just comes together. Or, you can combine ingredients (dry first, then the yolks) in a large bowl using a pastry blender.

Grease a 10-in. tart pan with a removable rim. Press about three-quarters of dough into bottom of pan (no need to press dough up the sides). Spread jam over dough, leaving a 1/2-in. border around edge. Crumble remaining dough over jam to form topping.
Bake until lightly browned and jam is bubbling, about 40 minutes. Let cool 15 minutes before removing from pan. Dust with powdered sugar.

Honey Roasted Vegetables with Tahini Pareve Yogurt Sauce

Serves 4
The original recipe appears in Plenty More by the famous chef Yotam Ottolenghi and includes carrots and is dairy. I made it with parsnips, carrots, and sweet potatoes and substituted the dairy and made a pareve version. The results are great.

Serves 4
3 tablespoons honey

2 tablespoons olive oil

1 teaspoon coriander seeds, toasted
½ teaspoon cumin, toasted
3 thyme sprigs

12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds)
, or parsnips, or a mixture of both
1½ tablespoon cilantro leaves, coarsely chopped

Salt and black pepper
Tahini yogurt sauce
Scant 3 tablespoons tahini paste

2/3 cup Tofutti sour cream
2 tablespoons lemon juice

1 clove garlic, crushed

Preheat the oven to 425˚F.
For the tahini sauce: Place all the ingredients in a bowl with a pinch of salt. Whisk together and set aside.
For the vegetables: Place the honey, oil, coriander, cumin, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and parsnips, and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the vegetables to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.

Homemade Applesauce and Roasted Cinnamon Ice Cream

Serves 8

Homemade applesauce or store-bought
2 cups heavy cream, or pareve whipping cream
2 cup half and half, or non-dairy milk, soymilk, coconut milk or almond milk
¾ cup sugar
2 teaspoons roasted cinnamon or cinnamon
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract

Mix cream, half-and-half (or pareve equivalents), sugar, roasted cinnamon and salt in medium saucepan. Bring to simmer on medium heat. Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan. Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.

Place bowl over ice water bath. Stir custard occasionally until cooled.
Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions. Alternatively, freeze for 45 minutes. Puree with an immersion blender and re-freeze for 45 minutes. Repeat with immersion blender and freeze again. Repeat 2 more times. Freeze until ready to serve.

Warm applesauce and serve with cinnamon ice cream.

Romaine and Corn Salad with Avocado Dressing


Serves 6
2-1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado, peeled and cut into 1/4-inch dice
Kosher salt
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely.
In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.

In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.

Sweet and Spicy Roast Chicken

By Melissa Clark from the New York Times

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish, optional

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Roasted Pomegranate and Sage Chicken

Serves 4, can be doubled

1 whole chicken, cut in 1/8’s
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 cup fresh sage, finely chopped, plus extra leaves for stuffing or 3 teaspoons dried sage
16 ounces (2 cups) pure pomegranate juice
1 cup chicken broth
1 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Pomegranate seeds for garnish

Preheat oven to 400 degrees.
In a small bowl, mix olive oil with garlic, sage and salt.
Rub mixture evenly, all over chicken, making sure to get most of it under the skin.

Place chicken in a small roasting pan or baking dish. Add broth and 2 tablespoons pomegranate juice into the bottom of the roasting pan. Roast for about 1 hour to 1 hour and 15 minutes, basting chicken with the juices from the bottom of the pan every 30 minutes.

While chicken is roasting, pour remaining pomegranate juice in a small saucepan. Stir in pepper, balsamic vinegar and sugar and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.

Remove chicken from oven and pour ¾ of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Pour remaining glaze over chicken, just before serving, and garnish with pomegranate seeds.

Roasted Apples and Parsnips

Serves 4, can be doubled

1-1/2 pounds parsnips, trimmed, cored, and cut into 1-inch pieces
2 Granny Smith apples, trimmed, cored, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon smoked paprika
Kosher salt
1 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill or 2 teaspoons dried

Heat oven to 425°F. Toss the parsnips and apples with the oil, paprika, and 1-1/2 teaspoon kosher salt.
Roast the vegetables in the oven until tender and browned, about 25 minutes.
Toss with the vinegar and dill.
Can be made a day ahead of time and reheated before serving.