Green Beans with Lemon and Walnuts


Serves 8

It’s always good to have another easy side dish. This is both easy and good.

1 pound green beans, ends trimmed
1 tablespoon margarine, melted
Juice and zest of 1 lemon
1/2 teaspoon salt
1/2 cup toasted walnuts

Fill a medium pot with 1 in. water, insert a steamer basket, and bring to a boil, covered. Put beans in steamer and cover. Steam until bright green and tender, 8 to 10 minutes. Drain. Alternatively, cook covered in the microwave for 3 minutes on high.

Put beans on a serving plate. Drizzle with margarine and lemon juice. Sprinkle with zest, salt, and walnuts

Chicken Breasts Stuffed with Pareve Ricotta Cheese and Olives with Balsamic Glaze

Serves 4 but doubles easily

This chicken is great warm or at room temperature. It works so well with the new Tofutti Pareve Ricotta Cheese. It is great accompanied by garlicky spinach or green beans.

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 ounces pareve tofutti ricotta cheese
2 tablespoons coarsely chopped pitted Kalamata olives
2 teaspoons finely grated lemon zest (from 1 large lemon), divided
1-1/2 teaspoons minced fresh rosemary
1/2 cup flour
6 tablespoons margarine, cut into 6 pieces
1 tablespoon olive oil
3 tablespoons minced shallots
1-1/2 tablespoons balsamic vinegar
2 tablespoons chicken broth

With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl, mix the tofutti ricotta cheese, olives, and 1 teaspoon each lemon zest and rosemary. Stuff the pockets with the ricotta mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Heat 1 tablespoon of the margarine and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 tablespoon margarine halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.

While the chicken cooks, melt 1 tablespoon margarine in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 tablespoons margarine, remaining 1 teaspoon lemon zest, and remaining 1/2 teaspoon rosemary. Serve the chicken drizzled with the sauce.

Apple Brown Betty


Serves 10

Apple season is great for sweet and fruity desserts. I love crumbles, crisps and any rustic apple dessert. This one is perfect for Thanksgiving or any Shabbos evening dessert. If you have a warming drawer or a blech, keep it warm until ready to serve.
6 cups cubed challah bread
1-1/2 cups sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Pinch of salt
4 pounds Granny Smith apples, peeled, cored and thinly sliced
1/2 cup apple cider
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
3 tablespoons cold unsalted margarine

Pareve vanilla ice cream or pareve whipped cream, for serving

Preheat the oven to 350°. Spread the challah on a baking sheet and toast until dry, about 8 minutes. Let cool, then pulse the bread into coarse crumbs in a food processor. Spread one-third of the crumbs in a buttered 9-by-13-inch baking dish in an even layer.
In a small bowl, combine the sugar with the nutmeg, cinnamon, lemon zest, orange zest and salt. Set aside.
Spread half of the apples over the crumbs in the baking dish and top with half of the sugar mixture. In another bowl, mix the cider with the lemon and orange juices; drizzle over the apples. Cover with another third of the crumbs and the remaining apples and sugar mixture. Cover with the remaining crumbs. Using a sharp knife, shave the margarine as thinly as possible; dot it all over the top.
Bake the apple Betty in the center of the oven for about 1 hour, until the apples are tender and the juices are bubbling; cover the baking dish during the last 15 minutes to prevent the crumbs from getting too dark. Let cool for 30 minutes, then serve with pareve vanilla ice cream or pareve whipped cream.

Yemenite Beef Soup

Serves 8-10

This is a sneak peak recipe from Susie Fishbein’s newest book, Kosher By Design, Cooking Coach. It’s one of Susie’s favorite recipes.

3 tablespoons canola oil
2 pounds beef marrow bones
1-½ pounds cubed shell roast or beef stew meat
1 onion, peeled cut into ½ inch dice
6 cloves garlic, sliced
2 teaspoons hawaij, Yemenite spice mixture *
¼ cup tomato paste
3 carrots, peeled, cut into thick rounds
6 cups chicken stock
2 large or 3 small russet potatoes, peeled, cut into large chunks
Chopped fresh cilantro for garnish

Heat the oil in a large soup pot over medium heat. Add the marrow bones. Stir, cover and cook for 5 minutes. Add the beef cubes, cover, and cook for 10 minutes longer, until there is some brown coloring on both the bones and the meat.

Uncover the pot and add the onion and garlic: cook for 5 minutes. Sprinkle in the hawaij. Stir and cook for 3 minutes. Stir in the tomato paste, coating the meat and bones. Cook for 3 -4 minutes to deepen the tomato flavor. Add the carrots and stock. Cover the pot. Turn the heat to low and cook, simmering for 1 hour. Skim off any foam or fat.

Add the potatoes. Cover and cook for an additional hour.

Discard the bones. Ladle soup into bowls. Garnish with chopped cilantro.

Seared Steak Lettuce Cups


Makes 16 appetizer portions

I love serving appetizers that have a creative presentation and veer from the ordinary. This bon appétit adapted recipe is a colorful, delicious and easy to make. I make it a day ahead of time and assembly it before serving. It was a Yom Tov favorite.

For salad:
¼ cup finely chopped English or Persian cucumber
¼ cup sliced scallions
1 ½ tablespoons lime juice
1 teaspoon grated ginger
Kosher salt to taste

For Steak:
8 ounces skirt steak
½ teaspoon kosher salt
¼ teaspoon chili powder
16 Butter or romaine lettuce leaves

Garnish:
2 tablespoons salted roasted peanuts
Asian sweet chili sauce

Combine cucumber, scallions, lime juice, and ginger in a small bowl. Season with kosher salt and set aside. Heat a grill pan or a lightly oiled cast-iron skillet over high heat.
Season steak with salt and chili powder. Grill steak on an outdoor or on a grill pan, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
Arrange leaves of butter lettuce, romaine, on a large platter. Thinly slice steak against the grain, and then cut slices crosswise into 1-inch pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
Divide steak salad among lettuce cups; garnish with peanuts. Drizzle with Asian sweet chili sauce.

Peanut Butter Pareve Cheesecake Pie with Chocolate Whipped Cream

Serves 8

At GKC we believe you can never have too many chocolate peanut butter desserts to try. I tested this one for yom tov and it was voted a keeper. I made it and kept it in the freezer for a week until I was ready to serve it. Defrost it in the refrigerator though and be careful about covering the chocolate whipped cream.

Crust:
1-1/4 cups salted pretzels or graham cracker crumbs
6 tablespoons margarine, melted
1/4 cup brown sugar
Or you can use a store-bought graham cracker crust

Filling:
1/2 cup Tofutti cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup pareve whipping cream, whipped
Chocolate Whipped Cream:
3/4 cup roughly chopped dark chocolate
2 cups pareve whipping cream
Chocolate shavings

For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, margarine and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate. 



For the filling: Combine the tofutti cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the pareve whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator. 



For the chocolate whipped cream: Put the chocolate and pareve whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix). 

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings.

Mixed Greens with Creamy Dijon Vinaigrette

Serves 8

For the dressing:
¼ cup red or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon kosher salt
1 small garlic clove, minced
½ cup vegetable oil
2 tablespoons olive oil

For the salad:
7 cups mixed greens including mesclun lettuce and arugula or any lettuce of your choice
3 scallions, sliced
½ cup craisins
¼ cup toasted walnuts
½ cup sliced red grapes or other fruit such as persimmon or apple

For the dressing: In a blender pulse together vinegar, mustard, honey salt, and garlic. With motor running, slowly drizzle in both oils until emulsified. Season to taste with salt and pepper.

For the salad: In a large salad bowl, mix together lettuce, scallions, craisins, walnuts, and grapes. Add dress and toss. Serve immediately.

Curried Parsnip and Apple Soup

Serves 8

Apple season is in full swing on the east coast and I am always on the lookout for new recipes and ideas to use these fresh and delicious apples. This one is best made a few days ahead of time and uses some great seasonal parsnips too.

1 pound (about 3 medium) tart apples that soften easily when cooked, such as Empire, Jonathan, or McIntosh
1 tablespoon lemon juice
3 tablespoon olive oil
2 large leeks (white and light-green parts only), chopped
1 medium yellow onion, chopped (about 1 cup)
1-1/2 tablespoon minced fresh ginger
1 tablespoon tomato paste
2 teaspoons chopped garlic (2 medium cloves)
1 teaspoon curry powder
1/3 cup dry white white (not a sweet wine)
2 large parsnips, peeled, quartered lengthwise, cored, and chopped (about 2 cups)
1 medium Yukon Gold potato, peeled and chopped into 1/2-inch pieces (about 1 cup)
4 cups chicken broth
Kosher salt
1/3 cup pareve whipping cream
Freshly ground white pepper
3 tablespoons thinly sliced chives

Cut 1 quarter from one of the apples. Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.

Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.

Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.

Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 teaspoon salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.

With an immersion blender, purée the until completely smooth. Stir in the pareve cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.

This soup is best made a day or two in advance. Store in the refrigerator until ready to serve.

Spicy Moroccan Salmon

Adapted from Bon Appetit – and simplified!

Serves 6 to 8

8 tablespoons olive oil
4 tablespoons flour
4 (6 to 8-ounce) salmon fillets (skin and bones removed)
1 teaspoon kosher salt
½ teaspoon pepper
3 heaping tablespoons minced fresh garlic
1 serrano chili, chopped
1 jalapeno, chopped
2 teaspoons paprika
2 teaspoons cumin
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
2 tablespoons tomato paste
¼ cup water
2 tablespoons lemon juice (fresh is better but not absolutely necessary)
2 teaspoons sugar

Garnish: Chopped fresh cilantro

In a large skillet, heat 2 tablespoons oil over medium high heat. Season fish with salt and pepper and dredge with flour. Shake off excess. Add to skillet and cook for about 4 minutes per side – or until golden. Remove to a plate covered with paper towels.

In a food processor, purée garlic, chilies, paprika, cumin, cayenne, cinnamon and 2 tablespoons oil.

Heat remaining 4 tablespoons oil in skillet over low heat. Add garlic-chili mixture. Cook, stirring constantly for 30 seconds. Gently pour in tomato paste and water. Bring mixture to a simmer and cook for 30 more seconds. Stir in lemon juice and sugar.

Return salmon to pan and bring to a gentle simmer. Cover pan, reduce heat and simmer until is cooked through – about 12 minutes (I like my fish to be really cooked!). Remove from heat.

Serve warm or a room temperature, topped with the sauce and sprinkled with some fresh cilantro, if desired.

Pumpkin Gingerbread

3 cups sugar
1 cup canola oil
4 eggs
2/3 cup water
1 (15-ounce) can pumpkin purée
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
3-1/2 cups flour
2 teaspoons baking soda
½ teaspoon baking powder

Preheat over to 350 degrees. Grease a 9 to 10-cup Bundt pan.

In a large mixing bowl, beat together sugar oil and eggs until smooth. Add water, pumpkin, ginger, allspice, cinnamon and cloves. Beat on low speed until combined.

Add dry ingredients until just mixed. Pour into prepared pan. Bake for 50 to 60 minutes – or until tester inserted in center comes out with moist crumbs. Let cool in pan 10 minutes before removing to wire rack to finish cooling.

If desired, frost with tofutti cream cheese icing.

White Gazpacho

Serves 6

This is a flavorful cold soup that is a great alternative to the traditional red gazpacho. Green grapes and apples give it sweetness while the stale bread; vinegar and almonds add thickness and richness. I serve it for Succos on a warm day or as an appetizer for Rosh Hashanah.

1 cup stale, ½-inch cubes of challah or country white bread
1 cup white grape juice
1 ¼ cups blanched sliced almonds
1 cup peeled, seeded and diced cucumber
1 granny smith apple, peeled and chopped
1 cup seedless green grapes
1 garlic clove
3 tablespoons red wine vinegar
¼ cup olive oil
2 tablespoons white vinegar
3/4 cup soymilk or pareve milk
¼ cup tofutti sour cream
Kosher salt and pepper to taste

Preheat the oven to 350 degrees. In a small bowl, soak the bread in the grape juice for 5 minutes, pressing to soften.

Spread almonds in a pie plate and toast for 6 minutes. Cool. Transfer 1 cup of the almonds to a blender. Add the bread, cucumber, apple, grapes, garlic vinegar and olive oil. Puree until smooth. Strain the soup through a sieve into a bowl, pressing on the solids. Whisk in the white vinegar, pareve milk, and sour cream. Season with salt and pepper. Refrigerate until chilled, at least 30 minutes.

Garnish with remaining almonds and a drizzle of olive oil.

Sweet Corn Salsa

This makes about 6 cups and keeps in the refrigerator for at least 4 weeks. It is more of a relish than a side but it brightens up the plate and adds flavor to everything it touches.

6 cups fresh corn kernels (usually requires 8 to 10 ears corn)
1 small head cabbage, chopped
1 red pepper, chopped
1 cup cider vinegar
½ cup sugar
½ small onion, minced
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon salt
1 teaspoon cumin seed
½ teaspoon turmeric
1/8 teaspoon crushed red pepper

Optional: chopped fresh cilantro

In a medium Dutch oven, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft – about 20 minutes. Cool and pour into airtight containers. Store in refrigerator. Best served at room temperature. I like to stir in a little fresh cilantro right before serving – depends on your menu and your guests.

Glazed Apple Cake

3 Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1 cup sugar, divided
½ teaspoon cinnamon
1-1/2 cups flour
1 teaspoon baking powder
½ cup margarine, softened, divided
3 ounces tofutti cream cheese
2 eggs
1 teaspoon vanilla extract
2/3 cup nondairy creamer mixed with 1 teaspoon vinegar
¼ cup apricot preserves
2 teaspoons apple juice

Preheat oven to 350 degrees. Grease a 10-inch springform pan.
In a medium bowl, combine apples, lemon juice, ¼ cup sugar and cinnamon.
In a small bowl, combine flour and baking powder.
In a mixing bowl, beat remaining ¾ sugar, 6 tablespoons margarine and tofutti cream cheese and light and fluffy. Beat in eggs. Add flour mixture alternately with nondairy creamer mixture, beginning and ending with dry ingredients.

Pour into prepared pan. Arrange apples over batter. Melt remaining 2 tablespoons margarine and brush over apples. Bake for about 50 minutes or until tester inserted in center comes out with moist crumbs.

Combine preserves and juice and microwave on high until melted – about 30 seconds. Brush over apples. Cool.

Sweet Potatoes with Meringue

Serves 8
This is pretty easy but it makes a grand entrance.
3 pounds sweet potatoes
¼ cup brown sugar
3 egg whites, room temperature
¾ cup sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees.

Bake potatoes for 1 hour. Cool, peel and dice. Toss with brown sugar and spread over bottom of 2-quart baking dish. Cover and bake for 25 minutes.

In the meantime, beat egg whites on high until soft peaks form. Gradually add sugar, continuing to beat, until stiff peaks form. Gently fold in cinnamon.

Heat broil to high. Carefully spoon meringue over potatoes and toast under broiler, watching carefully to prevent burning. This will take a few minutes tops!

Pomegranate-Flavored Lamb Shanks

Serves 6 to 8

8 lamb shanks
½ cup olive oil
1 onion, chopped
2 carrots, chopped
3 tablespoons minced fresh garlic
1 cinnamon stick
5 cups pomegranate juice
3 cups water
1 cup roasted pistachios, chopped
4 pears, halved

Preheat broiler.

Spread shanks in single layer on rimmed baking sheet. Broil until browned on all sides, turning as necessary – about 15 minutes. Set aside.

Reduce oven to 350 degrees.

In a large roasting pan, heat oil over medium-high heat. Add onions, carrots and garlic. Sauté until lightly browned – about 10 minutes. Add cinnamon stick, pomegranate juice and water and stir to combine. Add ¾ cup pistachios, pears and the reserved lamb.

Cover pan tightly and cook for 3 hours. Sprinkle with remaining chopped pistachios before serving. Good over couscous.

Roasted Peppers with Herbed Breadcrumbs

photo by David Loftus

Serves 6 -8

I tried this recipe from the August issue of Bon Appetit. It’s a nice twist on the more traditional roasted tomato gratin.

4 yellow or red bell peppers, cored, seeded, quartered lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 cups small pieces of torn crustless white bread (such as ciabatta or challah; about 1/4 loaf)
1/2 cup flat-leaf parsley leaves
1/2 cup fresh basil leaves
1 tablespoon fresh oregano leaves
1 garlic clove, minced

Preheat oven to 400°. Line a rimmed baking sheet with foil. Combine peppers and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to evenly coat. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, 25–30 minutes.

Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 Tbsp. oil in a food processor until fine, bright-green breadcrumbs form (you should have about 1 cup). Season to taste with salt and pepper; set aside. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping with remaining 1 Tbsp. oil.

Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30–40 minutes. (Peppers will start to get very dark on the bottom—that’s okay.) Transfer peppers to a serving plate. Serve warm or at room temperature.

Chocolate Pomegranate Bark

Serves 6

10 ounces bittersweet chocolate, broken into 1-inch pieces
1 cup pomegranate seeds
¼ teaspoon cinnamon
¼ teaspoon sea salt or kosher salt

Line a baking sheet with waxed paper or a silicone mat. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until just start to melt, about 45 seconds. Stir the chocolate is completely melted and smooth, heating in additional 15-second intervals.

Gently stir half of the pomegranate seeds, cinnamon, and salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread into an 8 x 10 inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

Refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands and serve. Will keep in refrigerator for 5 days.

Cinnamon Apple Kugel


If you want an easy, moist and delicious kugel to make just before Yom Tov, look no further. Just make sure to save some for everyone else in the family!!

1-1/4 cups sugar, divided
¾ cup (1-1/2 sticks) margarine, softened
½ cup tofutti sour cream
2 eggs
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups peeled, chopped apples (about 2 large)
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

In a large mixing bowl, cream 1 cup sugar and margarine until light and fluffy. Beat in sour cream and eggs. Add flour, baking powder and baking soda and beat on low speed until incorporated. Stir in apples.

Pour batter into prepared pan and sprinkle with combination of remaining ¼ cup sugar and cinnamon.

Bake until tester comes out with just barely moist crumbs, about 60 minutes. Serve warm or at room temperature.

Zucchini Tarts

Makes 24 mini shells

Easy, delicious and elegant. This is a great way to use inexpensive and readily available zucchini.

Tart Shells:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening (use the Earth Balance shortening made with canola oil if you are health conscious)
1/4 cup plus 2 tablespoons water

Or use store bought mini tart shells

Filling:

4 medium zucchini, peeled and grated
1 teaspoon salt
1/4 cup margarine, divided
8 ounces fresh mushrooms, minced
1/4 cup minced onion
1 tablespoon dried basil
1/2 cup tofutti sour cream
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon black pepper, to taste
hot sauce, to taste

For the shells: Combine the flour and salt in a mixing bowl; cut in the shortening with two forks or your fingers until the mixture resembles coarse crumbs. Sprinkle ¼ cup water evenly over the surface. Stir with a fork until the dough just sticks together (another 1-2 TB water may be necessary). Shape the dough into a ball. Break off pieces of dough approximately the size of ping-pong balls. Press each piece of dough into the bottom of an ungreased muffin cup of a standard-sized muffin pan, pushing the dough up to almost the top of the muffin cup. Make sure the dough is pressed tightly against the sides of the muffin cup as to prevent shrinkage while baking. Prick the bottom and sides of each tart shell several times with a fork. Bake at 400° for 10-12 minutes or until slightly browned. Let cool and remove each tart shell from the muffin pan, using a fork. 



For the filling: Place the zucchini and salt in a colander, stir to combine, and let sit for 20 minutes to drain out any liquid. Squeeze well to remove any remaining liquid and set zucchini aside. In a medium skillet, melt 2 tablespoons of margarine over medium heat. Add the mushrooms and cook until soft and most of the liquid has evaporated. Remove the mushrooms to a bowl and set aside. Heat the remaining 2 tablespoons margarine in the skillet. Add the onions and cook until softened. Add the zucchini and basil to the skillet and cook for 5 minutes. Add the mushrooms back in, when warm, remove from heat, stir in tofutti sour cream. Taste and add salt, pepper and hot sauce to taste. Fill the pastry shells with the mixture and serve warm. 



Store the zucchini and tart shells separately if not serving immediately. To warm, heat oven to 350 degrees. Fill shells with zucchini and rewarm 20 minutes.

Roasted and Smashed Potatoes

Serves 6 to 8

Love this rustic recipe from Bon Appetit.

2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.

Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.

Roasted Corn and Tomato Soup

Serves 4, can be doubled

I love the flavors of corn and tomato. The corn gives this a velvety texture and the tomatoes and chili powder enhance the flavor.

2 ripe but firm tomatoes
Kernels from 6 ears of fresh corn (about 3 cups)
2 red bell peppers
1 yellow onion, chopped
1 red onion, chopped
3 garlic cloves, minced
About 2 1/2 cups low-sodium chicken broth, plus more as needed
1 teaspoon chipotle chili powder or regular chili powder
2 tablespoons salt
1 cup pareve cream or pareve milk
Sliced avocado for garnish
Extra-virgin olive oil for drizzling
Paprika for garnish

Preheat an oven to 375°F.

Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.



Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.


Cut bell peppers in half. With cut side down, place the peppers on a baking sheet and roast for 30 – 35 minutes or until the skin is brown and peppers are shriveled. 
 Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.



In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.

Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.


Butter Lettuce with Apples and Pomegranate Seeds

Serves 4, can be doubled

Vinaigrette
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1-1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper

Salad
2 heads of butter lettuce leaves, gently torn
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves, optional

Vinaigrette
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Salad
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, and tarragon.

Beet, Orange and Fennel Salad

Serves 6

If you like the bold flavors of the fall like orange, fennel or beet, this is a great one to try. It is so colorful that it looks great on the plate.

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed (if unavailable, use red beets
3 oranges
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive oil (for drizzling)
Kosher salt and pepper to taste
Garnish with 1/4 cup loosely packed fresh cilantro

Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard peel and pith. Working over a medium bowl, cut between membranes of 2 oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining 2 oranges crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with kosher salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Green Beans with Tomatoes and Nicoise Olives

Serves 6

You can use kalamata olives or other black olives in place of Nicoise olives if they are hard to find.

1 pound green beans, trimmed
1 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1 tablespoon minced shallots
1/2 cup pitted, chopped Niçoise olives
A pinch of dried thyme

Kosher salt and freshly ground black pepper

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

Cola London Broil

Serves 10

This is an easy meat dish for Shabbos or Yom Tov day. It is marinated overnight and then grilled and sliced. The cola tenderizes the meat so it stays moist even when sliced and served at room temperature.

1 cup cola
1/4 cup red-wine vinegar
1/2 small white onion, grated
1-1/2 tablespoons garlic, chopped (from 3 garlic cloves)
Coarse salt and freshly ground pepper
1/4 cup canola oil, plus more for grill
1 London broil (5 to 6 pounds; 2 1/2 inches thick)

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Refrigerate overnight or at least 8 hours.

Remove steak from marinade, and discard marinade. Season with 1 tablespoon salt and 1 teaspoon pepper.

Preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes. Very thinly slice steak against the grain, and serve warm or at room temperature.