Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Savory Mushroom Blintzes

You may think of blintzes as always filled with a sweet cheese filling and topped with preserved fruit, but in Russia and the former Soviet Union, blintzes are made savory just as often as they are made with a sweet. My Ukrainian grandmother loved to make blintzes with a variety of fillings: from farmers' cheese and cherries to one's stuffed with mushrooms and ground meat. She called her sweet blintzes blinchiki, and her savory blintzes nalesniki. Some even call savory blintzes blini. While the names may vary depending on the cook or region, they are always delicious. These savory blintzes are filled with mushrooms and leek, and are light and flavorful. They’re vegetarian and can be made dairy-free by using non-dairy butter and milk. The mushroom filling can be made with just crimini or button mushrooms, but I love to add shiitake, oyster, or chanterelle mushrooms to the mix for a richer mushroom flavor. Breadcrumbs help bind the filling, although my grandmother would have likely used her beloved matzo meal instead. While these blintzes require a few steps to prepare and assemble, each element can be prepared in advance. Both the crepes and filling can be prepared and refrigerated 1-2 days ahead of serving. You can also pre-assemble the blintzes and brown them just before serving, which makes them a great dish for hosting. I particularly love to serve these for a lunch or brunch, topped with freshly chopped parsley or dill, and a generous dollop of sour cream. 

Mushrooms blintzes

Makes 10-12, Serves 4

Prep time: 30 minutes/ Cook time: 30 minutes

Ingredients:

For the crepes-

• 4 large eggs

• 1 cup milk (can substitute with unsweetened non-dairy milk)

• 1 cup all-purpose flour

• 2 Tbsps melted unsalted butter or oil, plus more as needed

• 1 tsp sugar

• ½ tsp kosher salt

For the mushroom filling-

• 1 lb (450 g)  crimini or button mushrooms

• ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)

• 1 large leek

• 2 Tbsps oil, plus more as needed

• ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs

• 1 Tbsp soy sauce or tamari

• 1 Tbsp red wine vinegar or rice vinegar

• ½ tsp salt, or to taste

• Freshly ground pepper, to taste

Toppings-

• Sour cream

• Chopped parsley or dill

Directions:

For the crepes- Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight. 

Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble. 

For the mushroom filling-  Trim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste. 

Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.

Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes. 

Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling. 

To assemble and cook the blintzes- Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook. 

Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.

Mexican Inspired Matzo Brei

Matzo Brei is easily one of my favorite types of Passover food tied only with matzo pizza (because pizza anything is the best). 

There are endless variations on matzo soaked in egg and cooked in fat (ideally butter). This is my favorite version: it's reminiscent of Huevos Rancheros or even a good Chilaquiles. The crispy buttery matzo combines perfectly with a little heat from the sauce, creamy avocado, and fresh cilantro. 

Ranchero sauce is made of chilis, peppers, and aromatics that are cooked and blended together, but you can also find many good pre-made Ranchero salsas at the market. It can also be substitutes with almost any another kind of chili based sauce that you prefer. 

Whether you make the matzo brei savory, sweet, or spicy, I've learned that one thing that is critical for good brei is a generous amount of butter or oil. Without a good amount of fat, the matzo can become dry and brittle. With fat the matzo is creamer and gets crisped and golden on its edges.

This recipe is featured in our Passover Assembly Line series! Video below.

Chag Sameach!

Mexican Matzo Brei

Serves 2-4

for the matzo brei-

• 4 matzos
• 4 large eggs
• 2-3 tablespoons heavy cream
• 1 tablespoon ranchero salsa (homemade or store bought)
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon chili powder
• 4 tablespoons butter

for the toppings-

• 1 avocado, cut into thin slices
• 2 scallions, sliced thin
• ½ cup cilantro leaves
• sour cream, to taste
• hot sauce, to taste

Start by breaking up your matzo into large chunks into a sieve or colander. It’s ok if the matzo pieces are uneven. Rinse the matzo under cold water until dampened and just softened, about 10-15 seconds.

In a large bowl, whisk the eggs, cream, ranchero salsa, spices, and salt together. Add the soaked matzo to the bowl, and stir until the matzo is coated in the egg mixture.

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter to the pan. Once the butter has fully melted, add the matzo mixture to the pan in an even layer. Allow the matzo to cook and brown on one side for  2-3 minutes. Flip the matzo pieces over and cook them on the other side until they are nicely browned as well, another 2-3 minutes.

Transfer to a large serving platter or individual plates. Top with sliced avocado, fresh scallion, cilantro, and sour cream and hot sauce if desired. Serve immediately.

Savory Hamantaschen - Leek, Fig and Cambozola Cheese

Hamantaschen. Triangular. Filled with stuff. Made for Purim. Meant to resemble Book of Esther’s Haman. Also maybe meant to resemble aforementioned defeated enemy’s ears (in Israel Hamantaschen are called “Oznei Haman” - translation from Hebrew: Haman’s ears). Whatever they are, they are defined by their shape. There are endless variations on their dough, their size, their flavors, and their fillings.

This year, like many other years, I continue to explore the possibilities of what Hamantaschen can be. I experiment with the dough. Egg or no egg? Butter or margarine? Sweet or savory? Traditional fillings or crazy fillings? I'm still seeking my perfect version of a sweet, not-too floury dough , but I am increasingly happy to eat a pastry that is a little more savory. While it has a note of sweetness, this hamantaschen is more appetizer than dessert. The dough is the same used in flaky pie dough or crostatas, the filing has leeks, fig preserves and Cambazola cheese. The result is salty, sweet, and rich.

As a cautionary note, the impulse may be to fill these generously with your filling; exert restraint, it will seem like too little but any more will cause the cookie to overflow or taste too filling-heavy. Another cautionary note, make sure to really pinch shut the edges of each hamantaschen. These tricky guys like to unravel in the oven any chance they get.

Savory Leek, Fig, and Cambozola Hamantaschen

Makes approximately 20

for the dough-

• 2½ cups all purpose flour

• 2 tablespoons sugar

• 1 teaspoon kosher salt

• 1 cup unsalted butter (2 sticks), cold

• 2 teaspoons apple cider vinegar, cold

• 6-8 tablespoons ice cold water

• 1 egg, beaten for the egg wash

• freshly ground black pepper, to taste

for the filling-

• 2 large leeks, diced

• 2 tablespoons unsalted butter

• ½ teaspoon kosher salt

• ¼-½ teaspoon fig preserves per hamantaschen

• ½ teaspoon Cambozola or creamy blue cheese per hamantaschen

for the dough-

In a food processor, add the flour, sugar and salt. Pulse a few times. Add the cold cubed butter. Pulse until the mixture forms pea-sized crumbs of butter and flour. (If doing by hand, using a pastry cutter combine the dry ingredients with the butter until pea-sized balls form).

To the food processor add the apple cider vinegar, and the ice water a few tablespoons at a time. Pulse until the mixture comes together in a ball. If the dough doesn’t stick together easily between your fingers, add another tablespoon of water. When it is done, the dough will be slightly crumbly but will easily form into a ball. Form the finished dough into a flattened disc, wrap in plastic and refrigerated for 2-3 hours or overnight.

for the filling-

Clean and dice the leeks. To a skillet over medium low heat, add the butter. Add the leeks to the pan and season them with salt. Sauté until the leeks are soft and starting to caramelize (turning golden but not crispy and browned), about 10-15 minutes

to assemble your hamantaschen-

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Flour your surface and rolling pin lightly. Roll out the dough until about ¼-inch thick. Using a 3-inch biscuit, cookie cutter, or even a drinking glass, cut out rounds from the dough. Fill each round with ½ a teaspoon of the leek mixture, ½ a teaspoon of fig preserves, and ½ a teaspoon of cambozola blue cheese. Fold over one third of the round onto the filling, fold over a second third, and fold over the last third. With each third, gently pinch and seal the edges of the dough firmly together, forming a well-secured triangle-shaped pastry. Transfer the hamantaschen onto the parchment-lined baking sheet. Make sure there is at least an inch between each pastry. You can re-roll the remaining dough and form more hamantaschen.

In a small dish, beat an egg. With a pastry brush, brush the top of the dough with the egg wash. Top with freshly ground black pepper if desired.

Bake the hamantaschen for 12-14 minutes, or until golden brown.

Once baked, transfer to a rack to fully cool. Serve at room temperature. The hamantaschen can be stored in an air-tight container for several days, if they last that long.

All Things Green Avocado Toast

Like many, I crave green fresh things at the start of the year. Even in LA it's dreary and cold, and fresh vegetables and leafy greens are very welcome after all of the rich food eaten over the holidays.

There are some food trends that are classics. I don't think I'll ever get tired of avocado toast. We're lucky to have so many good avocados in California year round. While I'm often homesick for the Pacific Northwest, avocados and other incredible produce are the things I love most about living here. Simple avocado on toast is perfect, but this is a gussied up version that takes little extra effort. Sometimes I like to start the day with a little extra time put into breakfast.

You don't really need a recipe, but here's one just in case. The idea is to add some fresh herbs, some protein in the form of pistachios, some spice with a little bit of thinly sliced jalapeno (optional), and a not of acid with lime zest and juice to this classic toast. There are endless variations and possibilities but I love the combo of creamy avocado paired with herbs, citrus, and nuts. Happy new year!

All Things Green Avocado Toast

Serves 1-2

• 2 large slices seeded multigrain or sprouted grain bread
• 1 avocado, sliced thin
• ¼ jalapeno, very thinly sliced
• 4 large basil leaves
• 4 chives
• 1 tablespoon fresh parsley leaves
• 1 tablespoon fresh cilantro leaves
• 2 tablespoons shelled roasted unsalted pistachio nuts, chopped
• 1 teaspoon lime zest, or to taste
• fresh lime juice, to taste
• extra virgin olive oil, drizzle to taste
• salt and freshly ground pepper to taste

Start by toasting your bread slices. While the bread is toasting, prepare the other ingredients. Halve your avocado, and slice the avocado halves thin. Slice half a jalapeno pepper very thin. 

On a cutting board, pile the basil, chives, parsley and cilantro together. Roughly chop all of the herbs. Roughly chop the pistachios. 

Once your bread is toasted, top each slice with half of the avocado. Top the avocado with a few slices of jalapeno, if using. Top the jalapeno with your herb mixture. Top the herbs with chopped pistachios. Grate some fresh lime zest over each slice of toast. Squeeze lime juice over the toast.

Drizzle the olive oil over each slice. Finally, garnish the toast with salt and pepper, to taste.

Mushroom and Goat Cheese Tart

Whether you're looking to make a substantial vegetarian dish for your Thanksgiving table, or whether you just love making savory tarts any time of year, this recipe is super easy, delicious, and endlessly modifiable.

Yes, it uses store bought puff pastry. In terms of pre-made things, puff pastry and phyllo dough are two of things I prefer to buy already made. They're complicated and time consuming pastry to make at home, and there are excellent versions of both at the market.

In the picture above I made the tart without egg and creme fraiche/sour cream. The egg and cream will bind the mushrooms a little better, but frankly, I didn't mind it with the mushrooms coming apart a bit. It tasted more mushroomy. If you do use the egg binder, then make sure you're mixture isn't too wet or your tart will get soggy.

If you're not a mushroom fan, you can take the same principles for making this tart, and make it with a combination of any other kind of filling: roasted squash and fennel, sautéed zucchini pepper and feta, potato leek... you get the idea. Basically, you want the filling to be mostly or partially cooked, so that you're really just putting the tart in the oven for the pastry's sake.

You can check out a video of this recipe on our Thanksgiving Pies series over at The Assembly Line . You can also follow us on Instagram or Facebook for weekly recipes and videos.

Mushroom Goat Cheese Tart

Makes one tart, serves 6-8

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 shallots, sliced thin
• 1 lb. mushrooms, sliced thin (crimini, oyster, hen of the woods, chanterelles or
• whatever is available)
• 3 cloves garlic, minced fine
• splash of sherry vinegar
• 1 teaspoon kosher salt
• freshly ground pepper
• ¼ cup sour cream (or creme fraiche)
• 1 medium egg
• ⅓ cup goat cheese, crumbled (or to taste)
• 2 sprigs thyme, leaves removed from stem
• 1 sheet puff pastry, thawed and cold
• chopped chives, for garnish

Preheat oven to 400°F.

In a large skillet, add the butter and olive oil. Add the sliced shallots to the butter and oil. Stir and let the shallots heat up for 2 minutes, until just fragrant and slightly softened. Add the mushrooms to the shallots, and cook until the mushrooms are softened and the moisture has evaporated, about 5-6 minutes. Add the garlic and sherry vinegar to the pan and sauté for an additional 1-2 minutes. Season generously with salt and pepper. Transfer the mixture to a bowl, and allow the mushrooms to fully cool.

In a small bowl combine the sour cream and egg until the egg is fully incorporated. Add the sour cream mixture to the cooled mushroom mixture in the bowl, stir until fully combined.

Roll out your puff pastry so that it is larger in size than a large dinner plate. Using the dinner plate upside down as a stencil, cut a circle out of the puff pastry. Using a smaller salad plate, gently score an inner circle inside of the larger puff pastry circle. Using a fork, gently poke the inner circle of the puff pastry.

To assemble the tart- Add the mushroom mixture to the inner circle of pastry. Use a slotted spoon to transfer the mushrooms, any extra liquid can remain in the bowl. Top with goat cheese and thyme. Brush the outer edges of the pastry with egg wash.

Bake for 20-25 minutes, or until the pastry is browned and fully cooked.  Once fully cooked, top with fresh chives. Serve warm or at room temperature.

Roasted Cauliflower Leaves

Can we talk about cauliflower leaves for a second?

Historically, I've thrown them out, or when I'm mindful added them to a stock pot. I've never been served them at a restaurant. I've never had a friend cook them for me. But a while back after reading enough Dan Barber, Tamar Adler, Deborah Madison, and Alice Waters I started to think about cooking cauliflower leaves.

One of the women who worked at the farmers market stand where I buy cauliflower and I talked about roasting the leaves... she always does it and she described how they turn kind of "marshmallowy" when cooked. The thick stems do have this amazing soft texture when roasted, and they are rich and sweet in flavor. But the leaves! They get crispy, peppery, and brown and taste better than any kale "chip" I've ever had.

You can roast them alongside the cauliflower (I like cutting the cauliflower into neat flat cross-sections about 1/4-1/2-inch thick, as opposed to florets... they caramelize beautifully and evenly this way - see above photo). Or you can roast them separately. If roasted together you should keep an eye on the leafy parts... the leaves cook more quickly than the florets. You may need to remove them from the pan while the rest of the cauliflower cooks... but also burnt leaves are kind of the best.

For these to taste delicious all they need is salt, pepper, and a generous amount of oil.

Roasted Cauliflower & Roasted Cauliflower Leaves

however much cauliflower you like, leaves still on heads

or

cauliflower leaves independently of the cauliflower they hailed from

generous drizzles of olive oil or melted coconut oil

generous sprinkle of salt and freshly ground pepper

Preheat the oven to 400°F.

Cut up your cauliflower and cauliflower leaves into even-sized pieces. You can do these at any thickness or size... but you want them as even as possible so that they all roast at the same rate.

On a parchment lined-sheet pan (or two) evenly spread out the cauliflower/cauliflower leaves. Make sure they are not too crowded and they'll brown better that way. Generously drizzle them with your preferred oil. Toss with your hands. You want them to be evenly coated with the oil, glistening. Generously season with salt and pepper. Roast for 10 minutes. Check on them, flip them over, rotate the pan and let them roast until they are golden brown, roughly another 5-10 minutes (it depends on your cauliflower so check on it every 5 minutes or so. Serve immediately or even at room temp.

Easy Homemade Vegetable Stock

There's nothing like homemade stock. That boxed kind from the store is certainly useful, and can be a necessary evil, but it usually just makes me disappointed with its sad, dull and muted flavors. Of the store bought stocks I've often found that veg stock is the worst in terms of flavor. The brands wildly differ in taste, and some of them are just straight up bad.

I think making stock seems daunting, but while it take a few hours of simmering it's pretty much one of the easiest things to make and the pay off is huge.

The other bonus of stock is that it can utilize a lot of the odds and ends of veggies that you normally throw out (or compost?). I hate seeing bags of green things go into the trash. When I'm prepping veggies during the week, I keep a bag of trimmings and stuff I know I won't use: leek tops, cauliflower ends (not the leaves which are great to eat), carrot ends, parsley stems without the leaves, green onion roots, celery leaves, veggies that are a little wilted and past their prime. I keep a lot of those guys in one bag and at the end of the week I fill a pot with water and dump the veggies into the pot. I also usually add a few whole onions or shallots with the skin still on too. Onion skin gives stocks a lovely rich brown color.

Basically, stock is about throwing a bunch of stuff in a pot, letting it simmer in a lot of water for hours, or until the stock reduces by half so that the flavor gets concentrated and yummy, and then you strain it using a mesh strainer (or cheese cloth if you're fancy).

Once the stock is done, I store some in the fridge for immediate use, but I also like to keep mine in pint size freezer-safe glass mason jars labeled with the type of stock and the date. Then I take them out and defrost as necessary. Stock keeps for about 3-4 months in the freezer and about 1 week in the fridge.

Also, while you're making stock, if there are some veggies you want to blanch that day, you can throw them into the pot too. They'll add extra flavor to the stock, and the stock will add extra flavor to them. It's a win a win for all the veggies involved (see pic of cabbage below).

And, the smell of simmering stock on the stove always makes everything feel cozier and like delicious things are on their way...

Easy Way to Clean Out the Fridge and Use Up Veg Scraps Stock
Makes half of whatever amount of water you add

• 1-2 onions, cut in half with peel still on
• 1-2 shallots (if you have them), cut in half with peel still on
• 2-3 celery stalks with leaves
• 2 carrots, or a bunch of carrot ends 
• Any of the following: fennel outside layers (or whole fennel), leek tops (or whole leeks), parsley or parsley stems, dill stems, garlic, cabbage, 10-12 crimini or shitake mushrooms (will make richer browner stock), green beans (in moderation), parsnip ends (or whole)... pretty much any veggie you like... beets will make everything pink so I usually don't use that. Also broccoli florets are too strong of a taste for me, but sometimes I include the stalk which I find doesn't have the same broccoli-ish taste...  but play around and see what you like...
• 3-4 quarts water
• salt to taste - I only throw in a few big  pinches so that I can control sodium levels later when I use the stock

Fill a large stock pot with water (at least 3 quarts/12 cups). Throw all of your vegetables into the pot.
Bring the liquid to a boil, reduce the heat and simmer for 1.5-2 hours, or until the liquid reduces by half. Once simmered and reduced, strain the stock through a fine-meshed sieve, or a cheesecloth-lined sieve.

Use immediately or store for later use.

Roasted Chickpeas and Sweet Potato Spinach Salad

My dear friend and business partner and I are teaching a class on vegetarian cooking, and for the class we wanted to share a recipe for roasted chickpeas. Roasted chickpeas are super easy to make and are a great snack all on their own. They are satisfying, crunchy, and they can be flavored a bunch of different ways.

Melissa Clark recipe and made it for an outdoor BBQ the other weekend. I fell in love with this salad, and I knew that I had to put it into my salad repertoire ASAP. Yes, I'm posting two salad recipes in a row... but this salad is more of a meal than a salad. It's addictive and has

one of the best dressings ever. It's one of those salads that really surprises you with how good it actually tastes.

I've adapted the recipe slightly to fit my own preferences. I'm using plain whole milk yogurt instead of Greek; I find it creamier and smoother. I also added a generous amount of za'atar to my dressing. Za'atar is a generic name for a family of Middle Eastern herbs, and it is also the name of a common spice mixture frequently used in the Middle East. The spice mix usually involves some combo of ground thyme, oregano, marjoram and sesame seeds. If you can't find za'atar you can substitute any type of herb (dried or fresh) that you like. Dill or parsley would be nice here. A mix of ground thyme and oregano would be good, too. You can also just omit the herbs entirely; the dressing is good with just the yogurt, oil, lemon juice and garlic. 

Roasted Chickpeas

2 cups cooked chickpeas (1 15 oz. can or from 1 cup dried chickpeas)

1-2 teaspoons of your favorite spice (paprika, cumin, coriander, chili powder, or a combo of any)

pinch of salt and pepper

2 tablespoons olive or grapeseed oil

Preheat the oven to 400°F.

If you are using canned chickpeas, start by rinsing and draining the the chickpeas.

If you are starting with dried chickpeas, soak them in cold water overnight or  for at least 8 hours. Drain them then add them to a pot, and fill the pot with water (at least 4 cups of water for every 1 cup of chickpeas). Let the chickpeas and water come up to a boil then simmer until the chickpeas are tender and fully cooked. Timing varies depending on the chickpea, but if they are presoaked the chickpeas should cook in about an hour and a half.

Spread the chickpeas in an even layer over clean kitchen towel or over paper towels. Pat the chickpeas dry. Transfer the dried chickpeas to a sheet pan and add the the spice, salt, pepper and oil to the chickpeas. Toss until the chickpeas are evenly coated in oil.

Roast the chickpeas for 30-40 minutes or until golden brown and crispy.  If you are making these chickpeas for the salad recipe below, you can roast them at the same time that you roast the sweet potatoes.

In a small bowl or mason jar, combine the ingredients for the dressing. Whisk the ingredients together or shake the jar until they are fully incorporated. Add the dressing to the salad and lightly toss everything together until all of the ingredients are well coated. The salad can be dressed up to 1 hour before serving.

Roasted Chickpea and Sweet Potato Spinach Salad with Yogurt Dressing

Adapted from Melissa Clark of

The New York Times

Serves 4-6

for the salad-

2 cups roasted chickpeas (see recipe above)

1½ lbs.  or 3-4 medium-sized sweet potatoes, peeled and cubed into 1-inch pieces

drizzle of oil

salt and pepper, to taste

6-8 cups spinach

4-5 green onions, thinly sliced

for the dressing-

¾ cup plain whole milk yogurt (European-style)

1 garlic clove, finely minced

juice of ½ a lemon

3 tablespoons olive oil

1 tablespoon za’atar (optional)

Preheat the oven to 400°F.

Peel and cube the sweet potatoes into 1-inch pieces. Place the cubed sweet potato onto a baking sheet and drizzle with oil (about 2-3 tablespoons). Season with a pinch of salt and freshly ground pepper. Roast the sweet potatoes for 25-30 minutes or until browned, tender and cooked through. The sweet potatoes can be made at the same time as you roast the chickpeas. Once cooked, allow the sweet potatoes to cool slightly.

Add the spinach to a large salad bowl. To the spinach add the cooled roasted chickpeas and sweet potatoes. Top with sliced green onion.

In a small bowl or mason jar, combine the ingredients for the dressing. Whisk the ingredients together or shake the jar until they are fully incorporated. Add the dressing to the salad and lightly toss everything together until all of the ingredients are well coated. The salad can be dressed up to 1 hour before serving.

Stuffed Pumpkin

This is the ultimate slightly-indulgent, festive, holiday dish. It's hard to go wrong with bread, cheese, garlic and heavy cream. Frankly, you don't need much else to make something delicious (maybe butter). 

To describe this as a "crowd pleaser" puts all understatements to shame. And the recipe is so easy that it almost feels like cheating. Yes, it's delicious (see bread, cheese, and cream), but this is a dish that looks incredible uncooked as well as out of the oven. 

The pumpkin gets soft and delicate. The cheese makes everything good. The garlic and herbs cut through the richness, the cream adds a velvety texture.  This recipe comes from the queen of all good things, Dorie Greenspan. Every recipe of hers that I've ever tried is both 1) delicious 2) works as written. I'm particularly fond of Around My French Table, but she is very well known for her desserts, and even has a new book on the topic.

I only tweaked the recipe slightly. By tweaked, I mean I more or less eye-balled amounts as opposed to filling each pumpkin exactly as directed. Plus, we used smaller pumpkins than the one's Dorie uses. I like these sweet little pumpkins. We served this at Thanksgiving, amongst an abundance of other rich dishes; but if you're using the smaller pumpkins, you could even serve one per person. These were gone in minutes. Zero leftovers. 

Enjoy!

Stuffed Pumpkins à la Dorie Greenspan

Serves 4-6 (

The recipe can easily be doubled and tripled; I tripled the recipe)

2 1.5 lb. pumpkins 

salt and pepper, to taste

1/4 lb. GOOD quality stale bread, cut into .5-1-inch cubes (crusts can even be left on)

1/4 lb. Grueyére and/or cheddar (I used both!), cut into .5 1-inch cubes (same size as bread)

2-4 garlic cloves, roughly minced

1/4 cup chopped chives

1 tablespoon fresh thyme leaves (removed from stem)

1 teaspoon chopped rosemary

1/3 cup heavy cream

freshly grated nutmeg, to taste

Preheat the oven to 350°F. 

Line a baking sheet with parchment or foil.

If you're using a big pumpkin, you'll want a casserole dish or something that will hold the pumpkin in place. These little guys held up perfectly on a baking sheet.

Using a very sharp large nice, CAREFULLY, cut off the top 1/4 of the pumpkin. You want to cut far enough in that you get to the opening with all its seeds, but not too far as to halve the pumpkin. You're making a lid for the pumpkin like you would for a Halloween Jack-o-Lantern. Scoop out the seeds and strings from the cap and from inside of the pumpkin. Season the inside of the pumpkin generously with salt and pepper (this is your chance to season the meat of the pumpkin!).

In a large bowl, toss the bread cubes, cheese cubes, garlic, and herbs together. Season with more pepper. Fill each pumpkin with the bread and cheese mixture. You should have plenty, but you can always make more filling if the pumpkins aren't full. You want them full, but don't force/pack it in... just gently fill each one fully. 

In a liquid measuring cup, combine the heavy cream with freshly ground nutmeg. I love the flavor of nutmeg, but if you don't you can omit it. Pour a little cream into each pumpkin. You just want to moisten the mixture, but you don't want it to be too soupy. 

Put the cap back on top of the pumpkin and bake for 2 hours (checking on it after 90 minutes). For the last 20 minutes of cooking, remove the cap so that the inside can brown a little. You want the pumpkin flesh to be completely tender and for the cheese to be bubbling. 

When the pumpkin is ready, very carefully bring it to the table or transfer it to a platter that you'll bring to the table.

I served these whole, and people scooped out the pumpkin and cheese and bread filling. You can also cut it into big wedges (that will ooze out cheese). This is perfect for a holiday meal, or a cold winter night. 

Simple Roasted Artichokes

I can never say no to an artichoke. They are easily my favorite food when they are in season. They are also extremely versatile. They can be cooked in a myriad of ways, and they are the perfect vehicle for condiments (the raison d'etre).

I grew up with boiled artichokes. They're not that bad, because they're still artichokes. Because I grew up eating artichokes that had been cooked in water, I too continued to cook my artichokes in water. Sometimes I steamed them, but mostly I just simmered them. The major downside of artichokes cooked in water is that they turn out waterlogged, and waterlogged foods can be improved upon.

I've made and had grilled artichokes, fried artichokes, and pan seared artichokes, and all are lovely. Those preparations involve a grill, or lots of oil, or lots of care. I wanted to make a crispy, super easy to cook artichoke in my own kitchen. I remember hearing about roasted artichokes, and I have no idea why it took me so long to try out this method.

Roasted artichokes are genius. I will never steam or simmer an artichoke again. Seriously. These are sooo good. The leaves become soft and tender, and crispy on the edges. As an added bonus, they look golden and beautiful. They're good on their own, and even better served along with your favorite artichoke dipping sauce. This is a perfect elegant spring and summer dish.

Roasted Artichokes
Serves 4, 1 artichoke per person

4 medium globe artichokes (or 2 large) cleaned, trimmed, choke removed, split in half
1 large lemon, cut in half
olive oil
salt and pepper

Preheat the oven to 425°F.  Line a baking dish (9 x 11) with foil or parchment paper.

First things first, you'll need to clean and prepare your artichoke for roasting. Here's a great tutorial from Mark Bittman. Get a bowl of cold water ready. Squeeze half a lemon into the bowl of water, and then toss that lemon into the bowl. Reserve the other half of your lemon to serve with the artichoke once its cooked. To prepare the artichokes you'll need to trim and peel the ends of the artichoke, remove the tough outer leaves, trim the prickly tops, slice each in half, and remove the choke. Once you've cleaned and halved an artichoke, immediately place it in the lemon water so that it doesn't brown. Move on to the next artichoke and repeat the process.

Once you've prepared and halved all of your artichokes, remove them from the water (it's fine if they are a little wet), and lay them cut side down in a lined baking dish. Any baking dish will do, as long as they all fit in a single layer.

Take the lemon that was sitting in the bowl of water, and squeeze its juice over the artichokes. The lemon should be extra watery. Add a few tablespoons of the lemon water from the bowl into the pan as well. I add a little (not too much) liquid to the pan so that the artichokes slightly steam as they roast. By the end of the cooking process, the water will evaporate, and the artichokes will start to brown. Next, drizzle the artichokes with olive oil. Season with salt and pepper.

Cover your baking dish tightly with foil. Roast the artichokes in the oven for 30-40 minutes or until the artichokes are tender and browned. You can check their doneness by removing them from the oven, unwrapping the foil, and testing a few leaves or piercing the stem. If they seem too al dente or not browned, just rewrap them and place them back in the oven. Cooking time will depend on the size and moisture content of the artichoke.

Once they are cooked, season with more salt and pepper. Serve warm with sliced lemon, or with a dipping sauce.

Some dipping sauces include: melted butter, melted butter with garlic, mayo mixed with lemon juice, or mayo mixed with lemon juice herbs/spices.