Cauliflower, Pear and Fennel Soup

Cauliflower, Pear and Fennel SoupServes 4 – 6

Can be doubled

  • 4 tablespoons margarine or canola oil
  • 3 medium leeks, white and light-green parts only, sliced 1/8 inch thick (about 3 cups), rinsed well
  • 1 small fennel bulb, trimmed and chopped (about 1-1/2 cups)
  • 1 medium parsnip, peeled and chopped (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 3/4 cup pear juice or nectar
  • 7 cups chicken broth or water
  • 1 small head cauliflower (about 1-1/2 lb.), chopped into 1/2-inch pieces (about 5 cups)
  • 1 large ripe pear, peeled, cored, and chopped (about 1-1/2 cups)
  • 1 teaspoon dried tarragon or 1 tablespoon fresh; more for garnish
  • 1/2 cup soymilk or non-dairy milk; more for garnish
  • 1 teaspoon fresh lemon juice

Melt the margarine in a 4-quart saucepan over medium heat. Add the leeks, fennel, parsnip, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes.

Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 teaspoon salt, and 1/2 teaspoon pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 minutes. Stir in the tarragon.

With an immersion blender purée the soup. Stir in the soymilk, and reheat. Stir in the lemon juice. Serve topped with a thin swirl of non-dairy cream and a sprinkle of tarragon.

Roasted Pomegranate and Sage Chicken

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.

Sweet Apple and Orange Soy Glazed Short Ribs

Sweet Apple and Orange Soy Glazed Short Ribs

Serves 4, can be doubled

Grill and Baked Versions below

  • ½ apple (skin on), cored, chopped
  • 6 garlic cloves, peeled, crushed
  • ½ cup orange marmalade
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted sesame seeds, optional
  • 1 tablespoon dry white wine
  • 1½ teaspoon ground black pepper
  • ½ cup soy sauce
  • 2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
  • Vegetable oil (for grilling)
  • Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, white wine, and pepper in a food processor or blender until garlic and apple are finely chopped.
  • Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.
  • For Grill: Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.

For Oven Baked: Preheat oven to 350 degrees. Cover ribs and marinade. Bake for 1 ½ hours covered. Serve with sauce.

Can be frozen

Roasted Apples and Parsnips

Roasted Apples and Parsnips

Serves 4, can be doubled

  • 1-1/2 lb. 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.

Italian Roasted Beet Salad

Italian Roasted Beet Salad

Serves 4, can be doubled

  • 2 pounds fresh beets
  • 2 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • ¾ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1/3 cup golden raisins
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons pine nuts or almonds, toasted, optional
  • 2 cups fresh kale, sliced thin

Preheat oven to 450 degrees. With heavy-duty aluminum foil, completely wrap beets, rosemary, and 1 tablespoon of the olive oil in an aluminum package. Seal with another piece of foil to prevent dripping in the oven. Place on a small roasting pan and bake in oven for about 55 minutes, or until beets are tender. Carefully open package to release steam, and cool completely. With a paper towel, remove beet skin and then cut into wedges. Discard rosemary.

Pour balsamic vinegar into small saucepan and bring to boil. Reduce heat, and simmer, uncovered, for about 10 minutes or until vinegar is reduced to about ¼ cup. It will thicken as it cools. Whisk in remaining 2 tablespoons olive oil, salt and pepper.

Place kale on a large serving platter. Scatter beets, raisins, tomatoes, and nuts on top of kale. Drizzle salad with dressing. Toss and serve.

Spiced Bundt Cake with Apple Caramel Sauce

Spiced Bundt Cake with Apple Caramel Sauce

Serves 10

  • 1 cup sugar
  • pinch of cream of tartar
  • ¼ cup fresh apple cider
  • ¼ cup pareve whipping cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Cake

  • Nonstick vegetable oil spray
  • 1¼ cups (2½ sticks) unsalted margarine
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 2⅓ cups flour
  • 1¼ cups slivered almonds
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1½ teaspoon freshly grated nutmeg
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ¾ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cloves
  • 1 cup (packed) dark brown sugar
  • 1 cup sugar
  • ¾ cup powdered sugar plus more for dusting
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 5 large egg yolks
  • 1 cup pareve soy milk or non-dairy creamer

Caramel sauce

Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, pareve cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Cake

Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add soymilk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.