Green Goddess Salad Dressing

I found this amazing salad dressing recipe that can also be used with poached salmon or as a dip. Don't be scared off by the anchovy- you don't taste a fishy flavor at all.

Ingredients:
1/2 ripe medium avocado (about 7 oz)
3 Tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 tsp fresh lemon juice
1/2 tsp fresh lime juice
1/4 tsp sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 Tbsp chopped fresh Italian parsley (or 1 Tbsp dried parsley)
2 Tbsp chopped fresh tarragon (or 2/3 Tbsp dried tarragon)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/3 Tbsp dried basil)
1 small shallot, finely chopped (about 1 Tbsp)

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.

Strawberry Tart with Hazelnut Crust

Ingredients:
FILLING:
2 12-oz baskets strawberries, hulled and diced
3/4 cup sugar
3 Tbsp vanilla
1 Tbsp fresh lemon juice
Pinch of ground cinnamon

CRUST:
Matzo cake meal (for dusting)
2 cups husked toasted hazelnuts
1 cup sugar
1/8 tsp salt
Pinch of ground cinnamon
1 large egg
1/4 tsp vanilla extract
3 pints baskets strawberries, hulled and thinly sliced

Combine all filling ingredients in a heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to a boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan.

Preheat oven to 350 degrees. Line 11" tart pan with removable bottom with heavy duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt, and cinnamon in food processor. Add egg and vanilla and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan.

Only right before serving fill crust with strawberries, making sure not to include too much liquid or crust will become mushy. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. Remove tart from pan. Cut into wedges and serve immediately.

* Filling tart too early will result in crust become soggy. Only fill crust when ready to serve.

Coconut Tomato Soup with Ginger

This soup is amazing- I learned how to make it in my cooking class. It makes a huge stock pot of soup so you can divide the recipe in half for a smaller portion that still serves 8.

Ingredients:
3 Tbsp olive oil
6 oz red onion, small dice
3 oz carrot, small dice
3 oz celery, small dice
1 jalapeno, seeded + diced small
2 Tbsp ginger, minced very small
2 tsp cumin
2 tsp coriander
2 oz flour
3 quarts (12 cups) vegetable stock
4 lb canned tomatoes
2 quarts (8 cups) coconut milk
fresh cilantro, chiffonade (optional)
scallions, sliced thinly (optional)
salt & pepper to taste

In a heavy saucepan, sweat the mirepoix (onion, carrot and celery) for 3 minutes. Add jalapeno, ginger, cumin, and coriander. Sweat for another 3 minutes. When softened, stir in flour to make a roux. Slowly whisk in stock, bring to a boil. Add tomatoes and simmer for 30 minutes.

You can either strain the soup through a strainer, pressing down to get all the juices, or I prefer to blend with an immersion blender to make a thicker soup. Return soup to a simmer and stir in coconut milk. Simmer for ten minutes to heat. Season with salt and pepper to taste. Serve with cilantro and scallions for garnish (optional).

Happy Purim Hamentashen!!

Ingredients:
3 eggs
1 cup sugar
3/4 cup vegetable oil
2 1/2 tsp vanilla
1/2 cup OJ
5 1/2 cups flour
1 Tbps baking powder
1 cup fruit preserves or chocolate filling

Preheat oven to 350 degrees. Grease cookie sheets. Beat eggs and sugar until light and fluffy. Add oil, vanilla and OJ. Combine flour and baking powder. Stir into batter to form stiff dough. If dough is not stiff enough to handle, add more flour. Roll out to 1/4 " thick. Cut into circles and spoon 2 tsp of filling into center. Pinch edges to form three corners. Bake 12-15 minutes until light brown.

Roasted Butternut Squash Couscous

Ingredients:
1 box couscous
2 cups butternut squash soup (Imagine brand)
1/2 tsp salt, plus more for sprinkling
1 Tbsp olive oil, plus more for drizzling
1 lb butternut squash, cut up
5-6 fresh sage leaves, torn
4 Tbsp non-dairy butter (Smart Balance)
1 Tsp brown sugar

Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.

Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occassionally, until carmelized. Serve squash over couscous.

Warm Goat Cheese Salad with Beets, Pears and Walnuts

All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!

Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.

Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Eggplant Parmesan

Ingredients:

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.