Month: November 2015

Cold-Busting Matzo Ball Soup

Ingredients: for the stock: 4 cloves garlic, crushed 2 parsnips 2 carrots 2 stalks celery 1 onion, quartered 1 bunch fresh parsley 1 large chicken, cut into pieces, skin/fat removed and reserved 2 quarts chicken stock for the soup: 1 onion, diced 6 garlic scapes, diced 3 cloves garlic, minced […]

Winter Greens, Leek and Feta Pie

Ingredients: 2 tablespoons butter 1 lb sliced leeks 1 large bunch Swiss chard, stems and leaves finely chopped (about 2 lb) 1 large bunch mustard greens, stems and leaves finely chopped (about 2 lb) 1 1/2 teaspoon za’atar 1/2 lb crumbled feta 8-10 sheets of filo (phyllo) dough 1/4 cup […]

Cherry Ricotta Pie

Ingredients: 2 tablespoons fine semolina flour 1 1/4 lb whole milk ricotta, drained 2/3 cup light brown sugar 2 eggs 1 teaspoon vanilla paste 1 1/2 cup frozen whole sweet cherries (do not defrost!) Directions: Preheat oven to 375. Lightly butter (or spray with baking spray) a standard pie plate. […]

Turkey and Stuffing Pie

Ingredients: for the stuffing layer: 1 onion, diced 2 stalks celery, diced 1 egg, beaten 1 1/2 cup turkey stock 12 oz soft potato bread cubes 1 teaspoon poultry seasoning butter (for pan) salt freshly ground black pepper for the turkey layer: 1 lb cubed Yukon Gold potato 3 carrots, […]

Waffled Italian Tortilla Bites

Ingredients: 10 Mission Flour Soft Taco tortillas 1/2 lb thinly sliced turkey breast 1/4 lb thinly sliced lean capicola 1/4 lb thinly sliced smoked provolone 1/4 cup olive spread (prepared*) Directions: Heat standard (not Belgian!) waffle iron. Meanwhile, spread 5 tortillas with olive spread. Top with a single layer of […]

Acorn Squash Stuffed with Fruited Wild Rice

Ingredients: 1 acorn squash, halved and seeds removed 1 cup cooked wild rice 1 Bosc pear, cubed 1/4 cup slivered almonds 1/4 cup dried, sweetened cranberries Directions: Preheat oven to 400. Line a baking sheet with parchment. Place the acorn squash on the parchment, flesh-side down. Bake 25 minutes. Meanwhile, […]

Warm Italian Roasted Cauliflower Lentil Salad

Ingredients: for the warm salad: 1 head cauliflower, cut into small florets 2 cloves garlic, minced 3 tablespoons olive oil 3 tablespoons lemon juice 1/2 teaspoon anchovy paste 1/4 cup capote capers 8 oz cooked beluga lentils freshly ground black pepper serve with: 2 Bumble Bee SuperFresh® Salmon with Garlicky […]