Shredded Brussels Sprouts with Lemon, Thyme and Pistachios


Serves 6

1-1/4 pound Brussels sprouts
2 tablespoons margarine
1/3 cup finely chopped shallot (from 1 large shallot)
Kosher salt
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh thyme
1/2 cup pareve sour cream
Freshly ground black pepper
1/2 cup shelled salted pistachios, lightly toasted and coarsely chopped

Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the margarine in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
Stir in the lemon zest and thyme. Add the sour cream and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.

Roasted Fall Vegetables with Lentils and Fall Spices

Photo: Iain Bagwell; Styling: Emma Star Jensen

Photo: Iain Bagwell; Styling: Emma Star Jensen

Serves 6

Warm Indian flavors make this an ideal nice recipe that is comforting, filling and full of flavor.

7 tablespoons olive oil, divided
1 jalapeno, optional, seeded and chopped
1 large celery stalk, diced
2 small carrots, diced
1 large onion, half finely chopped, half cut into 1-in. chunks
4 1/2 teaspoons garam masala, divided
1 teaspoon chopped fresh thyme leaves
2 teaspoons Dijon mustard, divided
1 cup green lentils, rinsed
About 3 cups vegetable broth
About 1 teaspoon salt, divided
1 tablespoon honey
1 butternut squash (about 2 lbs.), peeled, seeded, and cut into 1- to 1 1/2-in. chunks
1/2 pound small brussels sprouts, sliced or shredded
1/4 cup orange juice

Preheat oven to 425°. In a 5- to 6-qt. pot, heat 3 tbsp. oil over medium-high heat. Add chile, celery, carrots, and chopped onion and cook, stirring often, until vegetables soften, about 5 minutes. Add 2 tsp. garam masala and cook, stirring, about 30 seconds. Add thyme and 1 tsp. mustard; cook 1 minute.

Stir in lentils, 3 cups broth, and 1/2 tsp. salt. Cover and bring to a boil, then reduce heat and simmer until lentils are just tender, about 40 minutes, checking occasionally and adding more broth if needed so they’re covered in liquid.

Meanwhile, in a 9- by 13-in. baking dish, whisk together honey; 1/2 tsp. salt; and remaining 4 tbsp. oil, 2 1/2 tsp. garam masala, and 1 tsp. mustard. Add squash and toss until well coated. Roast squash 15 minutes. Stir in onion chunks and brussel sprouts and cook until vegetables are tender when pierced with the tip of a knife, 15 to 20 more minutes.

Drain any excess liquid from lentils. Stir in orange juice and transfer lentils to a shallow bowl. Spoon roasted vegetables on top, and season to taste with more salt.

Creamy Fall Squash Soup with Crunchy Topping

Photo: Iain Bagwell; Styling: Emma Star Jensen

Photo: Iain Bagwell; Styling: Emma Star Jensen

Serves 6
Almond milk adds depth of flavor to a standard squash soup. The toppings give it great crunch. It can be pareve or dairy.

1/4 cup olive oil
5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks)
1 medium yellow onion, chopped
1 1/2 cups chopped ripe Bartlett pear
About 1 teaspoon kosher salt
1/2 teaspoon pepper
1 qt. vegetable broth
½ cup soymilk
½ cup non-dairy creamer, pareve whipping cream or almond milk (or for dairy version, use whole milk)
1/3 cup almond butter
2 tablespoons lime juice
2 tablespoons packed light brown sugar
Crunchy Toppings:
3 radishes, sliced and cut into matchsticks
3 green onions, cut into 1 1/2-in. slivers
1/3 cup roasted, salted hulled pumpkin seeds (pepitas)
1/3 cup crumbled feta cheese, dairy version only
1/2 jalapeño chile, seeded (if you like) and diced

Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, salt, and pepper. Sauté until squash starts to brown, 15 to 20 minutes.

Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
Add soymilk, creamer and almond butter to broth mixture. With an immersion blender, puree until smooth. Return soup to pot and cover.

Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta (dairy version only), and chile.

Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping.

Fall Salad with Vinaigrette

Credit: Tyler Florence

Credit: Tyler Florence

Serves 10

Tyler Florence one of my favorite celebrity chefs is all the rage in Northern California. He lives in Marin county and runs two restaurants and his recipes are featured everywhere. Having just spent a few days in Sonoma Wine Country, I was inspired to recreate one of his great salads. His version calls for sherry vinegar and a few different artisan lettuce varieties but my GKC spin makes it a bit more accessible. Please forgive me Tyler, I love your recipes!

3/4 cup pecans, toasted and coarsely chopped
1/2 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon thyme leaves
1 1/2 cups extra-virgin olive oil
Sea salt
Black pepper
1 head of red leaf lettuce, leaves torn
2 heads of Treviso or radicchio, cored and leaves torn
2 cups arugula
2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
1 Pink Lady apple, cored and very thinly sliced on a mandoline
1 medium fennel bulb, cored and very thinly sliced on a mandoline
Edible flowers

In a medium bowl, whisk the vinegar with the mustard, honey and thyme. Gradually whisk in the olive oil and season the dressing with kosher salt and pepper.
In a very large serving bowl, toss the lettuce, radicchio and arugula. Scatter the persimmons, apple, fennel and pecans on top and garnish with edible flowers. Pour some dressing on salad, not all of it, and toss. Serve the salad, passing more dressing at the table.

Salad can be prepared on a platter for a nice presentation.

Chocolate Pumpkin Spice Muffins


I saw these on and had to try them.
These 130 calorie chocolate muffins taste like dessert. Lightly flavored with pumpkin, spices, and maple – you’ll be happy to jump out of bed to bite into one this fall.

3/4 cup pumpkin puree
1/2 cup packed light brown sugar
1/4 cup pure maple syrup
2 large egg whites
2/3 cup nonfat Greek yogurt (for pareve use Tofutti sour cream – more calories though)
2 tablespoon coconut oil, melted
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/3 cup mini chocolate chips

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking. Bake for 5 minutes. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.

Pumpkin Spice Cake with Cream Cheese Frosting


Serves 8

2 cups flour
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups white sugar
1 cup vegetable oil
15-ounce can pumpkin puree (pure pumpkin pack)

For the Frosting:
3 ounces Tofutti cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon soymilk

Preheat oven to 350 F and spray a 9×13 pan with non-stick cooking spray.
In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.

In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.

To make the frosting, in a mixer, beat the Tofutti cream cheese until smooth. Add in the sugar and soymilk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled cake. Dust lightly with cinnamon, if desired.

Pumpkin Peanut Butter Oatmeal Bars (Vegan, Gluten-Free)


Makes 16 bars
My friend Devorah sent me these Pumpkin Peanut Butter Oatmeal Bars, gluten-free and vegan!

1/2 cup peanut butter
1 cup pumpkin puree
2 cups oats
1 cups light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice (reduce/increase to taste)
1 teaspoon cinnamon (reduce/increase to taste)
1 tablespoon vanilla extract
Optional: Add raisins, nuts, chocolate/white/peanut butter chips to the mixture. I’d suggest starting with 1/3 to 1/2 c and going from there based on taste preference.

Preheat oven to 350F. Grease a foil-lined 8 x 8 or 9 x 9 inch pan.

Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into prepared pan.

Bake for 22-25 minutes or until toothpick inserted in center comes out clean. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. Allow to cool very well before slicing. Store extras in the refrigerator or freeze.

Sweet and Savory Champagne-Braised Brick Roast

This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor and the Champagne makes it sweet and tender.
Serves 8

Dry Rub:
1/2 cup packed light brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon kosher salt
1 teaspoon instant espresso powder
1/4 teaspoon allspice
1 teaspoon chili powder
1 (4- to 5-pound) brick roast, Delmonico roast, brisket, or beef ribs, about 7 to 9 pounds bone-in

1 cup Champagne, sparkling white wine, or Prosecco
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce, non-fish variety
1 tablespoon honey

Preheat oven to 275°.

Make the dry rub: In a small bowl, mix brown sugar, paprika, garlic powder, pepper,
salt, espresso powder, allspice, and chili powder. Rub all over the meat, coating all sides.
Place in a roasting pan (for ribs, place in a single layer on 2 rimmed baking sheets) and
let sit, covered, in the refrigerator for 1 hour.

For the glaze: Place the glaze ingredients in a small pot and cook over medium heat until just hot. Remove meat from the refrigerator. Pour the glaze over the meat. Cover the pan with
heavy-duty aluminum foil and cook for 3 1/2 to 4 hours (2 1/2 to 3 hours for ribs), or until tender.
Remove from the oven. Pour the liquid from roasting pan into a saucepan. Bring to
a boil, reduce heat to a simmer, and let it cook until the liquid reduces by half and is
slightly thickened, about 20 to 25 minutes.

Preheat the broiler.

Brush the glaze on the roast or ribs. Set under the broiler until the glaze caramelizes
and forms a crust, 1 to 2 minutes. Watch carefully so it doesn’t burn! Serve with
remaining glaze. (Alternatively, serve the roast or ribs with the glaze on the side and
skip the broiling step).

Make Ahead
Can be prepared 2 days ahead of time. Store, covered in the refrigerator or freeze
up to 3 months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300° oven.

Coconut and Macadamia Nut Biscotti


I love dunkable biscotti because, since they are usually made with oil, they can be a breakfast treat or a late-night snack. I officially give you permission to eat cookies in the morning. This one is especially good because it uses decadent macadamia nuts. You can substitute another type if you prefer, but I love the combination with coconut. This cookie base is a great one for any kind of add-in, so change up any of the ingredients as you like: you can substitute or add lemon zest or orange zest, different types of chips, or other dried fruits. It comes out great every time—plus they freeze well.

Makes 2 dozen

1 egg plus 1 egg white
1/2 cup canola oil
3/4 cup sugar
3/4 cup white chocolate chips
2/3 cup chopped macadamia nuts
1/2 cup shredded sweetened coconut
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

Whisk egg, egg white, and oil in a large bowl. Add sugar, white chocolate chips, nuts, coconut, vanilla, and salt; mix well. Set aside.

Combine flour and baking powder in a small bowl; gradually add flour mixture to egg mixture. Stir until combined. Cover and chill dough in the freezer for 20 minutes, or in the refrigerator for an hour or up to overnight (the dough should be chilled before shaping so it isn’t too sticky).

Preheat oven to 325°∆F. Line two baking sheets with parchment paper or Silpats. Divide dough in three equal parts. Flour a board or the counter and your hands. Form each piece of dough into a log about 1 inch thick and 3 inches wide. Press down a little so that the top is all level. Place on prepared sheets.

Bake 25 minutes. Cool 5 minutes, and then cut logs into diagonal slices. Turn slices on their sides, and return baking sheets to oven. Bake an additional 10 minutes.

Cool 2 minutes before removing to wire racks.

Make Ahead
Can be prepared 2 days ahead of time. Store, covered, or freeze up to 3 months.
Serve at room temperature.

Fresh Mixed Green Salad with Herbed Avocado Dressing


Serves 4

Herbed Avocado
1 small shallot, finely chopped
1 tablespoon white wine vinegar
1 tablespoon (or more) fresh lemon juice
Kosher salt
2 large avocados, pitted
½ preserved lemon, seeds removed, finely chopped
¾ cup Tofutti sour cream or plain Greek yogurt
2 tablespoons olive oil
¼ cup finely chopped mixed fresh herbs (I use cilantro, parsley, tarragon
and/or mint but use what you like)

Lemon Vinaigrette
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
Kosher salt
2 tablespoons vegetable oil
1 tablespoon olive oil

Salad And Assembly
3 heads of baby romaine, red leaf, or Little Gem lettuces, leave
2 cups arugula or radicchio
½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or
½ cup halved cherry tomatoes
Flaky sea salt
½ cup finely chopped unsalted, roasted pistachios

Herbed Avocado
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, Tofutti sour cream, oil, and shallot along with pickling liquid; season with salt and pulse to combine.

Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.

Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.

Lemon Vinaigrette
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill.

Salad And Assembly
Toss lettuces, arugula, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.

Hanger Steaks with Shallot Red Wine Sauce

Serves 6

3 lbs. hanger steak, about ¾-inch thick (or other grilling type steak)
5 tablespoons margarine
1 tablespoon olive oil
4 large shallots, thinly sliced
¾ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon sugar

Season steaks with salt and pepper. In a large sauté pan, heat 2 tablespoons of the margarine. Add steaks and cook over high heat, turning once until medium rare, about 10 minutes total cooking time. Remove steaks from heat.

In the same saucepan, add 2 more tablespoons margarine and the olive oil. Add the shallots and coook over medium heat until shallots are softened and lightly browned, about 8 minutes. Add red wine, vinegar and sugar and simmer until reduced by ½, about 5 minutes. Remove from heat and whisk in remaining tablespoon margarine. Season with a sprinkle of kosher salt and pepper.

Slice steaks and serve with sauce

Kale Minestrone with Basil Drizzle

Serves 8

3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pastrami, chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
2 (15 ounce) cans cannellini beans, drained and rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1”

Basil drizzle
2 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
1 teaspoon finely grated lemon zest
Kosher salt

Make the soup:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add chopped pastrami, if using and cook, stirring often, until browned around the edges, about 5
minutes. Add onion, leek, carrots, celery, garlic, and red pepper
flakes; season with salt. Cook, stirring often, until onion is
translucent and carrots are tender, 10–12 minutes. Add tomato
paste and cook, stirring to coat, until slightly darkened, about 3

Add tomatoes, crushing with your hands as you go, then herb
bundle, and 6 cups water. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard herb bundle.

Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen).
Let cool; transfer to airtight containers and chill.
Basil Drizzle And Assembly

Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, and lemon zest; season with salt. Serve soup topped with basil drizzle.

Chicken with Roasted Figs

Food Stylist: Randy Mon

Food Stylist: Randy Mon

Serves 4, can be doubled

2 tablespoons red wine vinegar
1 teaspoon corn starch
¼ cup honey
1 chicken, cut in 1/8’s
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons olive oil
3 large shallots, sliced
6 cloves garlic, minced
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
10 figs, stems trimmed, halved

Preheat oven to 400°F. In a small bowl, whisk ¼ cup water, vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with ¾ teaspoon salt and ½ teaspoon pepper.

In a large sauté pan, heat oil over medium heat. Brown chicken, skin side down for about 8 minutes. Turn over and brown on the other side for 3 more minutes. Transfer chicken to plate and set aside.

Discard all but 2 tablespoons fat from the pan and return it to moderate heat. Add shallots and cook until soft and translucent, about 5 minutes. Add garli and cook 1 more minute. Add cornstarch mixture, oregano, and remaining ¼ teaspoon salt and pepper. Cook until mixture bubbles, about 2 minutes and is slightly thickened. Return chicken to pan, skin side up and add figs to pan too. Roast in the oven for 15 minutes, until figs are soft and chicken is cooked through.

Serve chicken with sauce, figs and a sprinkle of fresh oregano or parsley.

Red Pepper, Corn and Black Bean Chowder

Serves 4, can be doubled

This is a cross-between a tortilla soup, black bean soup and a corn chowder. It’s smoky and warm and very comforting.

2 tablespoons olive oil
1 cup chopped yellow onion
2 cloves garlic, crushed
2 roasted red peppers, or 1 cup jarred roasted red pepper
2 cups chicken stock or vegetable stock
½ teaspoon chile in adobe sauce*
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernals
¾ teaspoon kosher salt
Garnish, tofutti sour cream, lime, and cilantro, optional

In a soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Add roasted pepper, chicken stock and chile in adobe sauce. Turn off heat. With an immersion blender, puree until smooth.

Return to heat and add black beans and simmer 10 minutes. Stir in corn and kosher salt. Serve with a dollop of Tofutti sour cream, some lime juice and a piece of lime and a sprinkle of fresh cilantro.

*Chile in adobe sauce is available in a can, made by Roland with an OU. If you cannot find it in your local supermarket, substitute it with ½ teaspoon S’riracha sauce and ½ teaspoon chili powder.

Salted Caramel Filled Fudge Brownies


These are rich and super delicious with a little scoop of vanilla ice cream or pareve ice cream. I make the brownies both pareve and dairy and although I love dairy caramel sauce, the pareve version is delicious. Be patient when making caramel, it’s a bit tricky or buy a store-bought caramel sauce and cheat a little.

Makes 1 dozen
1 1/4 cups sugar
3 tablespoons water
3/4 cup heavy cream or pareve whipping cream
4 tablespoons unsalted butter or margarine
1 1/2 teaspoons flaky sea salt
2 sticks unsalted butter or margarine, plus more for greasing
10 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs, chilled
1 cup all-purpose flour

MAKE THE CARAMEL In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter/margarine and sea salt. Transfer the caramel to a small bowl 
and refrigerate until thickened, about 2 hours.

MAKE THE BROWNIES Preheat the oven to 325°. Lightly grease a 9-by-13-inch metal baking pan. Melt the 2 sticks of butter/margarine in a heatproof medium bowl set over (not in) a saucepan of simmering water. Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth. Remove the bowl from the heat and whisk in the eggs. Add the flour and stir until just incorporated. Scrape the batter into the prepared pan and bake the brownies for about 40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely.
Invert the brownies onto a cutting board and cut in half to form 2 rectangles. Spread the chilled caramel over 1 rectangle, then top with the other rectangle. Cut into 12 bars and serve immediately.

The caramel can be refrigerated for 2 weeks. The brownies can be refrigerated for 3 days or frozen for 1 month

Shaved Zucchini Salad with Macadamia Nuts


This salad is beautiful and crunchy. I like the zucchini and squash to sit in the dressing to soften a little and later add the greens but it can be combined all at once as described below. The macadamia nuts are decadent and a bit expensive so feel free to use another nut as a substitute but try something different like a hazelnut or pistachio.

Serves 6
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1½ pounds mixed zucchini and summer squash, thinly sliced (with a mandeloine)
2 cups baby arugula or micro-greens
3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
⅓ cup unsalted, roasted macadamia nuts, coarsely chopped
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce
in a large bowl; season with salt and pepper. Add zucchini and
squash, arugula or microgreens, and pumpkin seeds and toss to combine.
Serve salad topped with macadamia nuts.

Classic Almond Biscotti

Classic, crunchy, dunkable, and delicious. A must-have recipe in your repertoire.

Makes about 3 dozen

Vegetable oil, for the baking sheet
2 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
2 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (4 oz.) whole, skin-on almonds, toasted
3 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon. pure almond extract

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil a large rimmed baking sheet.
Put the flour, 3/4 cup of the sugar, lemon zest, baking powder, and salt in a stand mixer fitted with the paddle attachment. Mix on low speed until combined, about 30 seconds. Add the almonds and mix to combine and break the nuts into pieces about 1/3 to 1/4 their original size, 1 to 2 minutes. Reserve 1 tablespoon of the beaten eggs in a small bowl. Add the remaining eggs and both extracts to the mixer. Mix on medium-low speed until a soft, sticky dough forms, about 2 minutes.
Turn the dough out onto a clean work surface and pat it into a 5-inch disk; halve the disk. Lightly moisten your hands with oil or water, then squeeze and pat one piece of dough into a log. Lay the log lengthwise on one side of the prepared baking sheet. Stretch and pat the dough into a flat loaf that’s about 12 inches long and 2 to 2-1/2 inches wide. Repeat with the remaining dough on the opposite side of the sheet; leave at least 2 inches of space between the loaves.
Mix the reserved beaten egg with 2 teaspoon water. Lightly brush the loaves with the egg wash and sprinkle with the remaining 1 tablespoon sugar.
Bake until pale golden around the edges and just set, 20 to 25 minutes. (There will be cracks on the surface, which is OK.) Reduce the oven temperature to 300°F.
Set the baking sheet on a cooling rack. Gently slide an offset spatula under each loaf to loosen it. Let cool on the sheet for 5 minutes, then transfer to the rack and let cool for 20 to 30 minutes longer.
Transfer the loaves to a cutting board. Using a sharp knife, cut the loaves on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut side up, on the baking sheet; it’s fine if they fit snugly. Bake for 10 minutes, then flip and bake until golden, about 10 minutes more. Transfer the biscotti to the rack and cool completely; they will become firm and crunchy as they cool.
Make Ahead Tips
The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Two-Bite Biscotti: Shaping smaller loaves yields smaller—dare I say adorable?— biscotti. You’ll get about 4 dozen. Make the biscotti dough as directed, but quarter it (instead of halving it). Shape each piece into a loaf that’s about 9 inches long and 1-1/2 inches wide. Bake and slice the loaves as directed, but bake the second time for 8 to 10 minutes on each side.

Add craisins, dried fruit, coconut, mini chips of any kind, additional nuts or orange zest in place of lemon zest.

Spiced Honey Cake


Serves 10 -12
Gluten-free too! Thank you bonappetit magazine that I adapted. The extra spices give average honey cake a great lift.

Nonstick vegetable oil spray
2 cups gluten-free all-purpose baking flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
⅔ cup granulated sugar
¼ cup (packed) light brown sugar
½ cup vegetable oil
½ cup honey
1 large egg
1 large egg yolk
½ vanilla bean, split lengthwise or 1 teaspoon vanilla extract
½ cup fresh orange juice
½ cup soymilk or non-dairy creamer
1 tablespoons white vinegar
Frosting And Assembly
3 ounces Tofutti cream cheese, room temperature
3 tablespoons unsalted margarine, room temperature
1 cup powdered sugar
1 teaspoon finely grated lemon zest
Pinch of kosher salt
½ vanilla bean, split lengthwise or ½ teaspoon vanilla extract
1 13.5-ounce can unsweetened coconut milk, cream separated from milk, room temperature or 1 cup non-dairy whipping cream

Preheat oven to 350°. Coat a 9″ cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.

Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod (or use vanilla extract). Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice, soymilk and vinegar. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and combined (it will be thin, like pancake batter).

Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.

Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Frosting And Assembly
Using an electric mixer on medium-high speed, beat Tofutti cream cheese and margarine in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean (or vanilla extract); discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).

Pile frosting on top of cake and spread to edges (it’s okay if it cascades over the sides). Decorate with fresh flowers, and berry pods.

Pomegranate, Hearts of Palm and Jicama Salad

Serves 8

Thank you Aviva, for sharing this delicious recipe with me so many years ago. I still make it every Rosh Hashanah.

1-2 pomegranates seeded, about 1 cup
2 cans hearts of palm, sliced, about 3 cups total
1 small jicama, cubed
3 heads romaine lettuce shredded

1/2 onion
1 teaspoon dry mustard
1/2 cup sugar
4 teaspoons white vinegar or red wine vinegar
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons poppy seeds

For the salad: Toss ingredients in a large bowl.

For the dressing: Puree onion, mustard, sugar, vinegar, and salt until blended and smooth. In a steady stream, pour in olive oil, blending as you pour, to emulsify dressing. Stir in poppy seeds.

Pour desired amount of dressing over salad. Toss and serve immediately.

DIY Pomegranate Molasses


This ingredient is key to Middle Eastern cooking and unlike it’s name suggests is quite tart. It’s available around Rosh Hashanah in some markets but easy to make with pomegranate juice if you cannot find it.

Use it in
Pomegranate Marinated Lamb with Spices and Couscous
Cumin Scented Eggplant
Rosh Hashanah Sweet and Zesty Chicken

Pomegranate Molasses

4 cups pomegranate juice
½ cup sugar
3 tablespoons fresh lemon juice

Combine juice, sugar and lemon juice in a saucepan. Simmer, stirring to dissolve the sugar, then continue simmering until syrupy, about 50 minutes. Cool completely then store in a glass jar. If it thickens too much while cooling, just add a little water. It keeps well in the refrigerator for up to 6 months.

Rosh Hashanah Sweet and Zesty Chicken

Serves 6 – 8

2 chickens cut in 1/8’s

Spice Rub
1 tablespoon cinnamon

1 tablespoon cayenne 

1 tablespoon onion powder

1 tablespoon garlic powder

3/4 tablespoon kosher salt


1 cup orange juice

1/4 cup pomegranate molasses 

1/4 cup brown sugar

1/4 cup pureed and strained mango (or sweet fruit baby food)

1 tablespoon margarine

In a small bowl, mix ingredients for spice mixture. Place chicken in 2, 9″x13″ roasting pans and rub each piece down with the spice mixture. Marinate for 1 hour.

Preheat oven to 450°F. Bake for 35 minutes, flipping once during the cooking process. Roast an additional 10 minutes or until internal temperature reaches 165°F or chicken is cooked through. While chicken is cooking, prepare the sauce.

For the sauce: Combine all ingredients (except margarine) in a medium sauce pan over high heat, stirring occasionally. When the sauce is thick enough to coat the back of a spoon, add margarine and stir to combine. When chickens are removed from oven, remove them from the cooking juices and place on another baking sheet. Pour sauce over chicken, toss and serve.

Rosh Hashanah 2015

Rosh Hashanah 2015, or 5776, is upon us and GKC has new recipes and lots of recipes from past years to share with you to enhance your New Year. Check out these ….

Fennel and Carrot Soup
Sweet French Salad
Steak Salad with Horseradish Dressing
Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette
Five-Minute Marinated Skirt Steak
Sweet and Savory Oven Ribs
Mustard Chicken with Seasoned Crispy Crumbs
Leeks with Tomato Vinaigrette
Caponata with Pine Nuts
Chocolate- Cinnamon “Babkallah”
Honey Pecan Streusel Cake
Traditional Honey Cake or Muffins
And see dozens of other Rosh Hashanah ideas here