Two Tone Swirled Soup

Adapted from original recipe by Michael Chiarello

Each soup is delicious on its own or magnificent together.
1 recipe Very Green Broccoli Soup
1 recipe Roasted Butternut Squash Soup
Fresh chives, finely sliced
Toasted pumpkin seeds

To serve the Soup:

Ladle some of each soup into its own pitcher. Pour one soup into half of 6 bowls, then pour the other one into the other side of the bowl creating a swirled almost yin-yang like appearance. With a toothpick pull a small amount of the green into the orange making a wave look.
Garnish with chives and toasted pumpkin seeds and serve hot.

Very Green Broccoli Soup:
1 1/2 pounds broccoli florets and stems, separated (I use a large bag of florets and a small bag of stems)
2 tablespoons extra-virgin olive oil
1 tablespoon margarine
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup pareve milk, soy milk or pareve creamer

Heat the olive oil and margarine in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.

Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)

Return the soup to the pan and reheat over gentle heat. Stir in the pareve milk. Taste and adjust the seasoning with salt and pepper. Keep warm until serving.

Roasted Butternut Squash Soup:
For the soup:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, and freshly ground black pepper
About 4 cups chicken stock (or vegetable stock)
1/2 teaspoon ground coriander, optional
1 1/2 cups Roasted Winter Squash recipe

To serve:

2 tablespoons toasted pumpkin seeds, optional
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Adjust the seasoning with salt and pepper. Keep warm until service.
Roasted Winter Squash:
About 3 pounds butternut squash (preferably 1 large squash)
Kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted margarine
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
¼ teaspoon cinnamon
¼ teaspoon chili powder
½ teaspoon kosher salt
Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the margarine a medium skillet over medium-high heat. When the margarine ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and remaining spices. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Veal Cutlets with Mushroom, Mustard and Wine Sauce

8 veal cutlets
Salt and Pepper
2 tablespoons olive oil
6 tablespoons margarine, divided
4 cups sliced mushrooms
4 tablespoons shallots, minced
2/3 cups dry sherry, Baron Herzog or Kedem cooking Sherry
4 tablespoons whole grain mustard
1 ½ cups chicken stock
2 tablespoons fresh chives, chopped

Season cutlets with salt and pepper. Heat 2 Tablespoons of olive oil and 2 Tablespoons or margarine in a large skillet over medium heat. Add veal cutlets and sauté until brown, about 2 minutes. Flip and sauté until cooked through. Transfer to a plate. Repeat with remaining cutlets.

Add mushrooms, shallots, and 2 tablespoons margarine to the skillet and cook until mushrooms are golden about 4 minutes. Add sherry wine and mustard and deglaze the pan, scraping brown bits from the bottom. Add chicken stock. Simmer until sauce reduces by half about 5 minutes. Gradually stir in 2 – 4 tablespoons cold margarine, cut in pieces until just melted and sprinkle with chopped chives.

Serve veal cutlets with mushroom sauce poured on top.

Roasted Baby Carrots, Red Onions and Beets

1 bunch baby carrots, peeled (about 15)
1 red Onion cut in 1 inch pieces
5 medium beets, cleaned, and quartered
¼ cup olive oil
1 tablespoon kosher salt
Pepper to taste

Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.

Roast until the vegetables are tender and lightly caramelized about 30 minutes. Test each vegetable for doneness. Arrange decoratively on a platter.

Corn Muffins in Pepper or Poblano Cups

Cooking spray
1 box pareve corn muffin mix (or use recipe below)
½ cup green pepper chopped
½ cup roasted red peppers, chopped (from a jar)
2 tablespoons freshly chopped cilantro leaves
6 red peppers or poblano peppers, halved lengthwise and seeded

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Prepare corn muffin mix according to package directions, green peppers, roasted red peppers and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.

Corn Muffins
1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
2 eggs
1 (8-ounce) container pareve tofutti sour cream
1 (8-ounce) can cream-style corn

In a large bowl, stir together the cornmeal, flour, salt, and cayenne. In another bowl, beat together the oil, eggs, and pareve sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.

Lemon Blosssoms

1 (8 ½ ounce) package of yellow cake mix
1 (3 1/2 ounce) package of instant lemon pudding mix
4 eggs
¾ cup vegetable oil

4 cups confectioners sugar
1/3 cup fresh lemon juice
1 lemon zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees.

Spray miniature muffin tins with non-stick cooking spray. Combine the cake mix, pudding mix, egg and oil and blend with the an electric mixer until smooth, about 2 minutes. Pour a small amount of batter into each muffin tin, filling each half way. Bake for 12 minutes. Take out of the muffin pan.

Sift the sugar into a mixing bowl. Add the lemon juice, zest , oil and water. Mix with a fork until smooth.

Dip the cupcakes into the glaze while they are warm, coating them all over. Place on wire racks with waxed paper underneath to catch the mess. Let the glaze set. Freezes well.

Boston Lettuce and Arugula Salad with Tangerines and Croutons

5 cups Arugula
6 cups Boston Lettuce
2 teaspoons tangerine juice
½ teaspoon tangerine zest
½ teaspoon sea salt
¼ cup olive oil
3 small tangerines or clementines, cut into chunks
1 ½ cups croutons
¼ cup roasted pistachios, shelled

Whisk together tangerine juice, zest, sea alt, and olive oil.
Toss together arugula, lettuce, tangerine pieces, croutons, and nuts. Toss with dressing and serve.

Shredded Napa Cabbage Salad

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
4 or 5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins
1 tablespoon thinly sliced fresh chives
Coarse salt and freshly ground pepper

Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

Chickpea Panzanella with Capers

Serves 5 or 6 Time: 25 minutes.

3/4 pound day-old crusty whole-grain bread, cut into 1-in. chunks
2 large heirloom tomatoes, cut into 1-in. chunks
2 cups lightly packed arugula
1/2 cup thinly sliced red onion
1 can (15 oz.) chickpeas (garbanzos), drained
2 tablespoons capers
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
12 fresh basil leaves, cut into thin strips
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

In a large bowl, combine all ingredients, tossing well to coat evenly.

Nutritional Information: Calories 386 (51% from fat), Protein: 10g, Fat 22g (sat 2.7), Carbohydrate 38g, Fiber 6.7g, Sodium 580mg, Cholesterol 0.0mg.

Simple Squash Pie


2 boxes frozen pureed squash (10 ounces), or 2 bags frozen squash, boiled an mashed
4 tablespoons margarine, melted
½ cup sugar
½ cup flour
3 eggs, or ¾ cup eggbeaters
½ cup soymilk
1 teaspoon vanilla extract
Dash salt

Preheat the oven to 350 degrees.
Mix the squash with the melted margarine. Add the flour and sugar and mix well. Add the eggs, vanilla, and non-dairy creamer. Pour into a greased deep-dish pie plate. Sprinkle with cinnamon. Bake for 1 hour or until set.

Beef Chili with Butternut Squash

2 tablespoons oil
1 onion, chopped
1 green pepper, chopped
2 teaspoons minced garlic
1 (4 ounce) can chopped roasted chilies
2 pounds lean ground beef
2 teaspoons cumin
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 butternut squash, peeled and cubed
1 (15 ounce) can crushed tomatoes
1 (14-1/2 ounce) can chicken broth
1 cup water
¼ cup brown sugar
2 tablespoons chili powder

In a large Dutch oven, heat the oil and sauté the onion, green pepper, garlic and chilies. Add the beef and continue sautéing until it is no longer pink. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, partially covered, for 1 hour.

Wine suggestion: Teal Lake Sangiovese

Braised Baby Bok Choy

This recipe is adapted from Sides by Melicia Phillips

8 heads baby bok choy (about one/person)
2 teaspoons minced garlic
2 teaspoons minced ginger
4 cups regular or pareve chicken stock

Trim the dry stem ends of the boy choy, keeping the heat intact. Place them in a large sauté pan. Add the garlic, ginger and chicken stock. Bring to a boil. Reduce heat and simmer til tender, about 10 minutes. Turn bok choy once while cooking.

“Coffee” Coffee Cake


¾ cup chopped toasted walnuts
1/3 cup sugar
1 tablespoon cocoa
1 teaspoon instant coffee
1 teaspoon cinnamon


¾ cup margarine, at room temperature
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla
2-1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 cups tofutti sour cream
½ cup semisweet chocolate chips

Preheat oven to 350 degrees. Combine all streusel ingredients in a small bowl. Mix well. In a large mixing bow, cream together margarine and sugar until light and fluffy. Beat in eggs and vanilla. Slowly add dry ingredients on low speed alternately with sour cream. Stir in chocolate chips. Pour 1/3 of batter into a greased 10-inch bundt or tube pan. Sprinkle with half the streusel mixture. Add another third of the batter and sprinkle with remaining streusel. Top with the rest of the batter. Bake for 40 to 45 minutes.

Apricot-Pecan Bread

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 egg
1 cup non-dairy creamer
¼ cup oil
½ cup chopped toasted pecans
½ cup chopped dried apricots (I use a scissors)

Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Whisk together the egg, non-dairy creamer and oil. Stir into dry ingredients and mix until just moistened. Stir in pecans and dried apricots. Pour into a greased loaf pan (standard size: 9 x 5 x 3) and bake for 60 to 65 minutes.

Moroccan Beef with Vegetables

1 (5 pound) shoulder roast
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon pepper
6 potatoes, peeled and chopped
6 carrots, peeled and chopped
1 butternut squash, peeled and chopped
2 stalks celery, chopped
3 cups beef stock (or enough to almost cover, potatoes should be submerged)

Place all ingredients in crockpot and turn on low.

Wine suggestion: Verdetto Umbria Rosso

Couscous Cashew Salad

½ pound snow peas, trimmed
2/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons minced garlic
½ teaspoon chili pepper flakes
½ teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
6 cups cooked couscous (usually 1-1/2 boxes)
2 cups salted roasted cashews
2 scallions, green parts only, chopped

Steam or boil snow peas until crisp-tender – 2 to 4 minutes. Rinse and dry. Whisk together olive oil, lemon juice, garlic and spices. Combine couscous, snow peas, cashews and scallions. Add dressing and mix thoroughly. Serve immediately after dressing.


1 tablespoon boiling water
2 teaspoons instant coffee
1 teaspoon cinnamon
1/3 cup pareve whip
6 ounces bittersweet chocolate, chopped
2 tablespoons margarine, softened
Powdered sugar

Combine the water, coffee and cinnamon and set aside. In a small saucepan or the microwave, bring pareve whip to a boil. Stir in chocolate and margarine until melted and smooth. Stir into coffee mixture. Refrigerate for 1 hour. Shape into balls and roll some in cocoa, some in powdered sugar and some in coconut if desired. Store in the refrigerator.

Almond Horns

These are a bit of an effort but totally worth it!

1 (7 ounce) package almond paste, grated
¾ cup powdered sugar
1 large egg, separated
1 tablespoon plus 2 teaspoons flour
1 cup thinly sliced almonds
4 ounces bittersweet chocolate, melted

Line cookie sheet with parchment paper or a silpat mat (see STORE to purchase). In a food processor, combine almond pate and sugar until the texture is that of fine crumbs. Add egg white and flour and mix until dough is a smooth, sticky paste. Roll into a 12-inch log. Divide into 12 pieces and roll into balls. Roll balls into curved logs. Beat egg yolk with 2 tablespoons water. Dampen logs slightly with yolk and then roll in almonds until coated. Place crescents on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350 degrees. Bake for 12 to 14 minutes. Cool on cookie sheets for 5 minutes, then remove to wire rack while still on parchment to cool. Gently loosen cookies and dip both ends in melted chocolate. Return to parchment to harden.


Shabbos Night

Upside Down Stuffed Cabbage
Coconut Breaded Chicken
Jasmine Rice
Stuffed Winter Squash with Spiced Orange Currant
Grape, Toasted Almond and Sweet Onion Salad
Carmelized Apple and Pecan Pie

wine: Barkan Pinotage, Rothberg Pinotage | wine: sweet: Baron Herzog Jeunesse Chardonnay, regular: Rashi Pinot Grigio

Shabbos Day

Won Ton Cups with Smoked Salmon and Avocado
Spiced Steak
Hearts of Palm, Sugar Snap Pea, Baby Corn, and Tomato Salad aka the Rabbi Salad
Sweet Potato Salad
Bittersweet Chocolate Salted Tart

wine:Barkan Reserve Tempranillo or Rothberg Cellars Shiraz

Upside Down Stuffed Cabbage


From Sara's Bubbe

1 large pan 12 x 15-inch pan
2 packages shredded cabbage
2 – 2.5 pounds chopped meat
2 eggs
2 handfuls rice
Salt, to taste
Pepper, to taste
2 tablespoons onion soup mix
4 tablespoons ketchup

Mix all ingredients together, except the cabbage. Line the pan with half of the cabbage. Put the meat mixture on top. Then put the rest of the cabbage on top and set aside.

1 large onion chopped
3 (16-oz) cans tomato sauce
2 (16-oz) cans water
3/4 cup canned sauerkraut
1/2 cup brown sugar

Saute onion in oil. Add tomato sauce, water, sauerkraut and brown sugar. Bring to a boil. Pour the sauce over the meat and cabbage mixture. Cover very well . Bake 2-1/2 hours at 350°.

Wine suggestion:
Barkan Pinotage, Rothberg Pinotage
available at

Coconut Breaded Chicken


2 chickens cut in 1/8’s
¼ cup Dijon mustard
1 ½ cup coconut milk
2 cups bread crumbs
Salt and pepper to taste
3 tablespoons honey

Spread Dijon mustard all over the chicken. Cover all sides of chicken. Dip chicken in coconut milk then in the breadcrumbs. Generously season with salt and pepper. Drizzle the honey over all the chicken pieces. Preheat the oven to 425 degrees. Cook the chicken for 1 hour and 15 minutes to 1 ½ hours. It should be crisp on the outside and moist on the inside.

Wine suggestion:
sweet: Baron Herzog Jeunesse Chardonnay
regular: Rashi Pinot Grigio
available at

Baby Winter Squash with Spiced Orange-Currant Stuffing


8 individual baby winter squash (such as sweet dumpling) or four 1½-pound acorn squash
2 tablespoons extra-virgin oil plus additional for brushing
1 teaspoon coarse kosher salt plus additional for sprinkling
10 cups ½-inch cubes peeled seeded butternut squash (from 4½ pounds)
4 tablespoons (½ stick) unsalted margarine, divided
3 cups chopped onions
½ cup low-salt chicken broth or vegetable broth
½ cup dried currants
1 tablespoon finely grated orange peel
1 tablespoon chopped fresh thyme
½ teaspoon ground cinnamon

Preheat oven to 425°F. Cut off top of baby squash (for acorn squash, cut each in half crosswise). Reserve tops. Scoop out seeds. Brush inside of squash with oil. Sprinkle with salt and pepper. Place squash, cut side down on large rimmed baking sheet. Roast squash until barely tender, about 20 minutes and 30 minutes for larger squash. Turn squash cut side up.

Toss cubed butternut squash in large bowl, with 2 tablespoons of coarse salt and pepper. Spread out on large rimmed baking sheet. Bake until tender, turning cubes once, about 45 minutes.

Melt 2 tablespoons margarine in heavy large skillet, over medium heat. Add onions. Sauté until golden, about 12 minutes. Transfer to large bowl. Add 2 tablespoons margarine and broth to skillet, stir until margarine melts. Add to onions, then mix in currants, orange peel, thyme, cinnamon, and 1 teaspoon coarse salt. Mix in squash cube. Season filling to taste with pepper. Spoon filling into squash, place tops securely on small squash.

Preheat oven to 375°F. Arrange stuffed squash on large rimmed baking sheet. Bake small squash with tops on (or acorn squash uncovered) 30 minutes. Uncover small squash, continue to bake all squash until very tender, filling is heated through, and cut surfaces brown. 10 to 20 minutes longer, depending on squash. Let stand 10 minutes. Bake leftovers along side in a dish.

Grape, Toasted Almond and Sweet Onion Salad


¾ teaspoon salt
1 tablespoon plus 1 teaspoon lemon juice
5 tablespoons roasted almond oil or walnut oil
4 cups mixed salad greens, including frisee, radicchio, mesclun lettuce
1 sweet onion, sliced thin
2 cups seedless red grapes, cut in half
1 cup toasted sliced almonds

Whisk together salt, lemon juice and oil. Toss with remaining ingredients.

Caramelized – Apple and Pecan Pie


Yield : 10 servings. This dessert is a pecan pie-apple pie hybrid

2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted margarine cut into ½-inch cubes
5 tablespoons (about) chilled orange juice, divided
1 large egg, white, beaten to blend

1½ cups (packed) golden brown sugar
¾ cup (1½ sticks) unsalted margarine, diced
3 Albemarle Pippin apples or Fuji apples (1½ to 1¾ pounds), peeled, quartered cored

¾ cup sugar
2 tablespoons all purpose flour
½ teaspoon salt
4 large eggs
¼ cup light corn syrup
2 teaspoons vanilla extract
1½ cups coarsely chopped pecans, toasted

Blend flour, sugar, and salt in processor 5 seconds. Add margarine. Using on/off turns, blend until margarine is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill at least 1 hour.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but ½ inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. Brush inside of crust with enough beaten egg white to coat.

Preheat oven to 350°F. Whisk brown sugar and margarine in large ovenproof skillet over medium heat until margarine melts, sugar dissolves and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes, turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet, until smooth. Cool slightly and reserve. Maintain oven temperature.

Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture, whisk until smooth. Stir in pecans. Pour filling into crust, arrange apples, rounded side up, atop filling.

Bake pie until filling is set, in center, covering edges with foil if browning to quickly, about 1 hour 20 minutes. Transfer rack and cool completely. Do ahead can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.