Zucchini with Pesto

Makes 4 serving.

I like to serve this dish as a first course. It’s quick, easy and delicious.  The pesto can be made at any time, and the zucchini broils for only a few minutes.

INGREDIENTS:

• 4 medium zucchinis, about 6 ounces each

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Parmesan cheese, optional

PESTO:

• 1 cup tightly packed basil leaves

• 2 garlic cloves, quartered

• 2 tablespoons pine nuts

• 3/4 teaspoon Kosher salt

• 4 tablespoons extra- virgin olive oil

• Freshly ground black pepper

TO MAKE THE PESTO:

1. Place the basil, garlic and pine nuts in a food processor. While the motor is running, drizzle in the olive oil to make a smooth paste.

2. Transfer to a dish and season to taste with salt and pepper.

PREPARATION:

1. Preheat the broiler.

2. Rinse, dry, trim and cut the zucchini in half lengthwise. Place on a foil lined baking sheet,  coat lightly with olive oil and sprinkle lightly with salt and pepper.

3. Broil close to the heat source until lightly golden and medium soft, about 8 minutes.  

4. Let cool for a minute and lightly coat the zucchini with the pesto.  Sprinkle with Parmesan cheese, if you like.

5. Pesto leftovers can be used for pasta, rice or potatoes.

Cauliflower with Dressing

Makes 4- servings.

This versatile vegetable, which I like to serve warm as a first course, lends itself to different flavors and spices.

INGREDIENTS:

• 1 large cauliflower, about 2½ pounds

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons paprika

• Kosher salt

• Freshly ground black pepper

DRESSING:

• ¼ cup extra-virgin olive oil

• 1½ tablespoons capers

• 2 scallions including green parts, finely chopped

• 1 cup tightly packed flat leaf parsley, finely chopped

• Lemon zest from 1 lemon

• 2 tablespoons lemon juice

• 1 teaspoon grainy Dijon mustard

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 500F.

2. Cut and discard cauliflower stem. Cut the cauliflower into large florets and rinse. In a large bowl combine the olive oil, paprika, salt and pepper. Place the cauliflower into the bowl and toss well, preferably with your hands.

3. Line a large baking sheet (12 by 18) with heavy foil. Spread the cauliflower on the baking sheet and bake on the lowest rack of the oven until soft and lightly browned, about 20 minutes.

4. In a small bowl combine the dressing ingredients and season to taste.

5. I like to serve the cauliflower warm with the dressing on the side.  

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Beet, Carrot and Mint Salad

Makes 4 servings.

Here’s a salad that is colorful, nutritious and easy to prepare.

INGREDIENTS:

• 2 medium beets

• 2 medium carrots

• ¾ cup lightly packed mint leaves, hand torn

• ½ cup blanched sliced almonds, toasted

VINAIGRETTE DRESSING:

• Zest and juice from 1 lime (4 tablespoons)

• 1 ½ tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra -virgin olive oil

• 1 tablespoon rice vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into pieces to fit into the food processor fitted with the coarse grating attachment and grate coarsely. Place into a bowl.

2. Peel the carrots, trim the ends and grate as well. Add to the beets along with the mint and almonds.

3. Toss with the dressing and season to taste.

Spaghetti with Kale Pesto

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

• 1 bunch kale, ½ pound

• 2 cloves garlic

• 2 tablespoons walnuts

• Lemon zest from 1 lemon

• ½ cup extra-virgin olive oil

• 2 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• ¼ cup grated imported Parmesan cheese, optional  

• 1 pound imported spaghetti

PREPARATION:

1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

2. Transfer to a bowl. 

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

6. Before serving adjust the seasoning.

Mushroom Chestnut Soup

Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

• 1 ounce dried imported porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound white cultivated mushrooms

• 3½ ounces vacuum packed roasted chestnuts (See Note)

• 4½ cups vegetable broth

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• Dill or chives, snipped with scissors for garnish

• Truffle oil for garnish

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

2. Wash the mushrooms carefully to remove any sand and set aside.  

3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

7. Puree in a Vitamix in 2 batches until very smooth. 

8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages. 

Creamy Roasted Tomato Soup

Makes 4-6 servings. 

If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.

INGREDIENTS:

• 1 head garlic

• 2 pounds ripe plum tomatoes

• 2 pounds ripe regular tomatoes

• 5 tablespoons extra-virgin olive oil

• 6 sprigs thyme, plus some petals for garnish

• ½ teaspoon sugar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper. 

3. Roast for 1 hour. The tomatoes will be very soft. 

4. Puree until smooth in a Vitamix.

5. Season with sugar, salt and pepper.

6. Serve garnished with thyme.

Creamy Gazpacho

Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1/3 cup sun-dried tomatoes in oil, cut into pieces

• 1½ pounds ripe tomatoes

• 1½ cups tomato juice

• Kosher salt

• Freshly ground pepper

• Kirby cucumber, diced (See Note)

• Bell pepper, seeded, diced

• Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

Carrot Salad with Walnuts and Currants

Makes 6 servings. 

I serve this salad very often as a first course. The combination of crunchy walnuts, spicy dressing and sweet currants make this dish distinctive. 

INGREDIENTS:

• 1¼ pounds carrots, about 8 medium

• ¼ cup extra-virgin olive oil

• 1½ tablespoons Dijon type mustard

• 1 tablespoon honey

• 2 tablespoons lemon juice

• 1/3 cup dried currants

• ½ cup toasted walnuts, coarsely chopped

• 1 cup tightly packed flat leaf parsley, coarsely chopped.

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the carrots and trim.  Grate in a food processor fitted with the medium grating attachment. 

2. In a medium bowl whisk the olive oil, mustard, honey, lemon juice, salt and pepper.  Add the carrots, walnuts, dried currants and parsley. Toss well and season to taste.     

3. I suggest that you recheck the seasoning before serving.

Cauliflower Soup with Coconut Milk

Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 Vidalia onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1 large cauliflower, about 2 ½ pounds

• 2 ¾ cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon turmeric

• 1/8 teaspoon crushed red pepper

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon, lime juice, approx.

• Toasted sesame seeds for garnish.

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

3. Add to the onion and sauté for a minute.

4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

5. Puree in two batches in a Vitamix until smooth.

6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Potato Pancakes

Makes 6 dozen bite size pancakes. 

I am quite sure that some of you may have your own traditional Potato Latkes recipe. What distinguishes mine is that they are baked on heavy non-stick cookie sheets -not fried. They are very small and light. You can, of course, make them any size and allow more time for baking. 

I make them not only on Hanukkah but also throughout the year and serve them as an hors d’oeuvres topped with a dollop of salmon caviar, or a tidbit of smoked salmon. They can be baked earlier in the day and reheated or frozen (See Note).

INGREDIENTS:

• 7 tablespoons vegetable oil

• 1 medium onion, quartered

• 4 medium Russet potatoes

• ¼ cup unbleached all -purpose flour

• 1 large egg plus 1 egg white, lightly whisked

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F. 

2. Brush 3 heavy non-stick cookie sheets with 6 tablespoons oil.  

3. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.   

4. Remove the blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters to fit into the feed tube and grate. Add to the onion along with the flour, eggs and 1 tablespoon of oil. Combine well and season to taste with salt and pepper. 

5. Place level tablespoons of potato, slightly apart, on the greased cookie sheets.

6. Bake on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

7. I like to serve the latkes on a cloth lined dish.

 Note:

Pancakes can be baked earlier in the day and reheated. To warm them arrange on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

To Freeze:  

Place the pancakes side by side in a plastic container with wax paper between the layers.  Do not defrost them but warm in a preheated 400F oven for about 10 minutes, or until hot.   

Orecchiette with Mushroom Sauce

Makes 6 first course servings.

Makes 4 main course servings. 

I love the flavor and aroma of fresh wild mushrooms, but they are not easily available. To approximate that flavor, I have combined dried imported Italian mushrooms with fresh cultivated ones. There is a bit of chopping which I do, step by step, in a food processor fitted with the steel blade.

INGREDIENTS:

• ¾ ounces dried imported porcini mushrooms

• ¾ cup boiling water

• 6 tablespoons extra-virgin olive oil

• 3 shallots

• 2 garlic cloves

• 1 pound firm white cultivated mushrooms

• 3 tablespoons lemon juice, approx.

• Kosher salt

• Freshly ground black pepper

• I cup tightly packed basil leaves, torn into small pieces

• 1 cup tightly packed flat leaf parsley, coarsely chopped 

• 1 pound imported orecchiette   

• 2 tablespoons kosher salt

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel). Set aside.

2. Wash the mushrooms carefully to remove sand, chop coarsely and set aside. 

3. Quarter the shallots and garlic and chop finely in a food processor. 

4. Heat 2 tablespoons oil in a large saucepan and sauté the shallots/garlic for about 3 minutes. 

5. Wipe mushrooms with a damp paper towel, quarter them and chop coarsely in a food processor, do it in 3 batches.  

6. Add the rest of the oil to the saucepan and ALL the mushrooms. Stir over high heat until the mushrooms are beginning to exude liquid.

7. Add the mushroom liquid, basil, lemon juice, salt and pepper. Boil for a few minutes. 

8. In a large pot bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and the pasta and stir. Boil briskly, uncovered, about 8 minutes, until the pasta is very al dente. It will continue cooking when combined with the sauce.  

9. Drain well and toss with the sauce and add parsley.

10. Season to taste with lemon juice, salt and pepper.

Potato Zucchini Pancakes

Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.

INGREDIENTS:

• 1 small onion

• 2 medium zucchini

• 2 large Russet (baking) potatoes

• 2 large eggs, whisked

• 4 tablespoons matzoh meal

• Kosher salt

• Freshly ground black pepper   

• 4 tablespoons vegetable oil

PREPARATION:

1. Preheat the oven to 450F. 

2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

NOTE:

TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.    

Winter Vegetable Soup

Makes 6-8 servings. 

Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.

INGREDIENTS:

• 1 onion

• 4 garlic cloves

• 4 tablespoons extra-virgin olive oil

• 2 parsnips

• 2 carrots

• 1 zucchini

• 6 cultivated mushrooms

• 1 small cauliflower

• 1 ½ cups chopped tomatoes, Pomi brand (See Note)

• 3-4 cups vegetable broth

• One 15.5 can butter beans, drained (See Note)

• 2 cups tightly packed basil leaves, torn to small pieces

• Kosher salt

• Freshly ground black pepper  

PREPARATION:

1. Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade. 

2. In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.  

3. Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan. 

4. Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan. 

5. Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan. 

6. Separate the cauliflower into small florets and also add to the saucepan.  

7. Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.

NOTE:

I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.   

I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen. 

I use Goya brand beans.  

Leek and Lettuce Soup

Make 4 – 6 servings. 

Potatoes, leeks and lettuce make for a creamy, delicious winter soup.

INGREDIENTS:

• 4 medium leeks

• 3 cloves garlic, coarsely chopped

• 3 tablespoons extra -virgin olive oil

• 1 pound Golden Yukon potatoes

• 1 medium head Boston lettuce

• 3 cups chicken broth

• ½ teaspoon curry powder, approx.

• Kosher salt

• Freshly ground black pepper

• Garnish with snipped chives

PREPARATION:

1. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.  

2. Peel the potatoes and cut into small pieces. 

3. Separate lettuce leaves, wash and spin dry.  

4. Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.

5. Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.  

6. Puree in a Vitamix until smooth and creamy. 

7. Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper. 

Broccoli Soup

Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.

INGREDIENTS:

• 1 bunch broccoli, 2 stalks, about 1 ½ pounds

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 3 cups chicken broth 

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

5. Serve garnished with snipped chives.

Stir Fried Shiitake Mushrooms

Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

• 8 large shiitake mushrooms, about ½ pound

• 3-4 tablespoons extra-virgin olive oil

• 2 scallions including the green part, thinly sliced.

• 3 cloves garlic, finely chopped

• 3-4 tablespoons dry white wine

• ¾ cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

4. Add the parsley and season to taste with salt and pepper.

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 2 onions, quartered

• 4 cloves garlic, quartered

• 2 carrots, cut into large pieces

• 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

• 6 cultivated mushrooms

• 14.5 ounce can crushed tomatoes

• 4 cups vegetable broth

• Small bunch dill, tied with a string, leave some for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

7. Season to taste with salt, pepper. 

8. Garnish with dill snipped with scissors.

Whole Wheat Spaghetti with Baby Kale

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

• ¼ cup extra-virgin olive oil

• 5 scallions, including green part, cut into thick slices

• 4 cloves garlic, finely chopped

• 5 ounces baby kale

• 15 Kalamata olives, pitted, cut in half

• 4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• 1 pound whole wheat spaghetti

PREPARATION:

1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

4. Combine and season to taste with lemon juice, salt and pepper.

5. Before serving check the seasoning again.