Salmon and Farro Salad

We’re big on main course salads in our family. They’re usually easy, unfussy and filling. I also like that I can make them in advance.

I’ve made  numerous versions of this particular salad: I love farro but have also used barley, couscous and wheatberries. I change up the cheese, depending on what I have, and use red onions or shallots if I need my scallions for something else.

Of course I have also made this all-veggie or no-meat, replacing the salmon (or any other cooked fish) with cooked eggs, carrots, peas and zucchini.

This is such a versatile dish! Best served at room temperature.

Salmon and Farro Salad

• 12 ounces fresh salmon*

• olive oil or vegetable oil

• 1 cup farro

• 2-1/2 cups water

• 1 ripe avocado, cut into bite size pieces

• 3/4 cup crumbled feta, goat or blue cheese

• 2-3 scallions, chopped

• 1 teaspoon chopped fresh oregano

• 1 teaspoon chopped fresh mint

• 1/4 cup vegetable oil

• 2 tablespoons lemon juice

• 2 tablespoons white wine vinegar

• salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked to desired consistency. Remove the fish from to a cutting board, cut into chunks and set aside to cool slightly. While the salmon is cooking, place the farro in a saucepan and cover with the water. Bring to a boil over high heat. Lower the heat, cover the pan and simmer for about 25 minutes or until the grain is cooked but still slightly chewy. Drain any remaining liquid. Place the cooked farro into a mixing bowl. Add the fish, avocado, cheese, scallions, oregano and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and white wine vinegar. Pour over the ingredients and toss. Sprinkle with salt and pepper to taste. Let rest for 10-15 minutes before serving.

*you can use drained, canned salmon

 Makes 4 servings

Blueberry Granola Crisp

In my neck of the woods the blueberries are fabulous.

Just in time for a dessert trying out a new riff on my usual granola crust.

It went well…..

Blueberry Granola Crisp

Crust:

• 1 cup granola

• 1/3 cup all-purpose flour

• 1/3 cup raisins, optional

• 3 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 5 tablespoons butter or margarine, cut into chunks

Place the granola, flour, raisins, brown sugar, cinnamon and salt in a food processor and pulse the ingredients 2-3 times to distribute them evenly. Add the butter and pulse several times until the butter pieces become tiny and distributed evenly within the dry ingredients. Set aside.

Filling:

• 4 cups blueberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour

• 1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Place the ingredients in a baking dish, toss to distribute the ingredients evenly. Cover the fruit with the granola mixture. Bake for about 30-35 minutes or until the crust is brown and crunchy.

Makes 4-6 servings

Banana Applesauce Muffins

Banana Applesauce Muffins

We were thrilled, LUCKY, this year to be able to have a real Seder with most (9) of our immediate family (and Elijah for a moment or two of course).

The adults were all vaccinated and the kids had quarantined, so we felt safe. It was glorious. Our youngest grandchild was reluctant to ask the four questions so we all asked because, why not!

I tried out a new charoset which my family declared was “the one!”

I actually ran out of fresh horseradish for the first time ever!

As usual I had bought a ton of fruit because my grandkids are huge fans. But as usual, there were leftover bananas — but only two! And this year there was also some leftover homemade applesauce.

So, after the holiday I revised one of my banana muffin recipes to accommodate what I had. The result: moist, tender, not too sweet Banana-Applesauce Muffins. These are plain but you could add blueberries, chocolate chips, a swirl of melted chocolate, chopped nuts and so on.

Banana Applesauce Muffins

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 6 tablespoons vegetable oil

• 1/3 cup sugar

• 1 large egg

• 2 bananas, mashed

• 1/2 cup applesauce

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In the bowl of an electric mixer (or use a hand mixer) beat the vegetable oil and sugar together on medium speed for about 2 minutes or until well combined. Add the egg and beat it in until thoroughly combined. Add the mashed bananas, applesauce and vanilla extract and beat for another minute or until the ingredients are well blended. Spoon equal amounts of the batter into the prepared muffin cups. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Banana Coconut Streusel Muffins

Another day, another leftover banana. Or two. Or three.

So I made these muffins.

The coconut shreds gave the streusel an even crispier texture than usual and was a really satisfying contrast to the soft cake part.

Remember these for Purim mishloach manot.

Banana Coconut Streusel Muffins

 Streusel:

• 1/3 cup brown sugar

• 3 tablespoons all-purpose flour

• 2 tablespoons shredded coconut

• 1/8 teaspoon cinnamon

• 1-1/2 tablespoons solid coconut oil (or butter, shortening or margarine)

Make the streusel: mix the brown sugar, flour, coconut and cinnamon in a small bowl. Add the coconut oil and work it in with fingers or a knife until mixture is crumbly. Set aside.

 Muffins:

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 3 bananas, mashed

• 6 tablespoons vegetable oil

• 1/2 cup sugar

• 1 large egg

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In another bowl mix the bananas, vegetable oil, sugar, egg and vanilla extract until well blended. Spoon the banana mixture into the flour mixture and stir until just until combined. Spoon the batter into the prepared muffin cups. Top with the streusel mixture evenly over each muffin. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Banana Muffins with Oat Streusel

It may be a new year but some things never change.

I bought too many bananas again and I cannot bring myself to throw away good, usable food.

So I made Banana Muffins with Oat Streusel.

Bringing them to a friend.

Remember these — not just a good breakfast, brunch or nosh — they make perfect mishoach manot for Purim (begins at sundown on February 25th).

BANANA MUFFINS WITH OAT STREUSEL

Muffins: 

• 1-3/4 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3/4 teaspoon salt

• 1 teaspoon cinnamon

• 3 very ripe bananas, mashed

• 3/4 cup buttermilk or sour milk

• 1/4 cup honey

• 3 tablespoons vegetable oil

• 1 large egg

• 1-1/2 teaspoons vanilla extract

• streusel

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl. In a separate bowl, mix the bananas, buttermilk, honey, vegetable oil, egg and vanilla extract. Add the liquid ingredients to the dry ones and mix only long enough to combine thoroughly. Spoon the batter into the prepared muffin tins. Scatter the streusel evenly on top of each muffin. Bake for 22-25 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Streusel: 

• 3 tablespoons flour

• 2 tablespoons old fashioned oats

• 2 tablespoons sugar

• 1 tablespoon butter

In a bowl, mix the flour, oats and sugar. Cut the butter into small pieces and work into the flour mixture with your fingers until the mixture is crumbly. Set aside.

Lemon Blueberry Bread

My cousins are coming for New Years! All is well. We have all quarantined and isolated and done what we had to, tested and so on. We are all set!

So — we will have our usual, long New Year sleepover celebration.

For us, New Year’s Eve is an hors d’oeuvre fest. I wrote about that last week.

But then life goes on with the usual meals. We usually have a late breakfast, mid-afternoon snack and then dinner.

Breakfast — smoked salmon, whitefish, bagels, pickled herring. You know the drill.

After a couple of days it gets to be a bit overkill, so breakfast boils down to eggs. Period. With some sort of bread. Usually quick bread. Usually lemon. Frequently with blueberries.

Here’s this year’s version:

Lemon Blueberry Tea Bread

• 6 tablespoons butter or margarine

• 1/2 cup sugar

• 2 large eggs

• 2 teaspoons finely grated lemon peel

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup milk

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 350 degrees. Grease an 8-1/2” x 4-1/2” x2-1/2” or  9" x 5" x 3" loaf pan. In the bowl of a mixer set at medium speed, beat the butter and sugar together for 1-2 minutes or until the mixture is well blended. Add the eggs and lemon peel and blend them in thoroughly. Mix the flour with the baking powder, baking soda and salt in a small bowl. Mix the milk and vanilla extract. Add the dry ingredients in thirds alternating with the milk mixture and beat to blend ingredients thoroughly. Fold in the blueberries. Pour the batter into the prepared pan. Bake for about 40-50 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then invert onto a cake rack to cool completely.

Make one bread

Turkey Pot Pie

Our Thanksgiving celebration this year won’t be like any other. No kids or grandkids. No extended family. Just my brother and sister-in-law, who have committed to stay more or less quarantined so the four of us can have as safe a Thanksgiving dinner as possible, distanced even in my house.

Nevertheless, I am still thankful. So far everyone is okay. And although we are sad we won’t all get together, we are all in accord that we remain dug in until it’s safe to do otherwise. We look forward to — maybe Passover?

Still — I will make a more or less classic Thanksgiving dinner. Including roasted turkey, sweet potatoes, baked cranberries, stuffing, Brussels sprouts and pumpkin pie.

And of course there will be more leftovers than usual this year.

So: turkey pot pie is likely to be in the menu soon after the holiday.

Turkey Pot Pie

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 carrots, sliced 1/4-inch thick

• 2 stalks celery, sliced 1/4-inch thick

• 1 cup cut up broccoli (bite-size)

• 1 cup zucchini chunks (bite-size)

• 4 cups chopped cooked turkey

• 5 tablespoons all-purpose flour

• 3 cups chicken stock

• 2 tablespoons chopped fresh dill

• salt and freshly ground black pepper to taste

• pie dough or thawed frozen puff pastry sheets

Preheat the oven to 350 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the carrots, celery and broccoli and cook for 2 minutes. Add the zucchini and turkey and stir to distribute the ingredients evenly. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the dill. Season to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the pie dough or puff pastry. Seal the edges to the dish. Cut 2-3 slits in the crust to allow steam to escape. Bake for about 35 minutes or until crispy and golden brown.

Makes 4 servings

Squash Bread with Cranberries

I’m thinking about Thanksgiving even though this year we won’t have our usual family get-together. We all know why. We’re just waiting this whole Covid era out. Then we will have a proper holiday celebration.

But I am roasting a turkey because roasted turkey is one of my favorite things to eat. Unfortunately my daughter, our family carver, won’t be around to slice her perfect slices.

I’m also making my usual baked cranberries, sweet potato casserole and a green vegetable, probably Brussels sprouts.

Not sure I’ll bother with stuffing.

But definitely making this squash bread with fresh cranberries, because it’s rich and gently seasoned and not-too-sweet so it’s perfect with dinner, but also is a good snack or breakfast treat the day after.

Dessert? Probably baked apples.

Squash Bread with Cranberries

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon grated nutmeg

• 1/2 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 3/4 cup brown sugar

• 6 tablespoons vegetable oil

• 2 large eggs

• 1 cup mashed cooked winter squash (such as butternut, acorn, kuri)

• 3/4 cup fresh cranberries

• 1/3 cup water

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set it aside. Beat the brown sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the squash and cranberries and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Mix the water and lemon juice and add it to the batter with the vanilla extract. Stir to blend the ingredients. Pour the batter into the prepared pan and bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely.

Makes one loaf. 

Hallowe'en Baked Apple

I’m not expecting too many — maybe no — trick-or-treaters this year. In an ordinary year the whole notion of going out in what usually turns out to be the first of yucky weather of the season to get an overload of junky candy always seemed preposterous to me, but maybe I’m just the Ebenezer Scrooge of Hallowe’en.

This year, during a pandemic, trick-or-treating sounds absolutely nuts.

I am hoping that parents throughout the country will at least take a year off and do something different this Hallowe’en.

Here’s one suggestion — what my parents did, back in the day when trick-or-treating wasn’t a thing.

First, we carved a pumpkin. My mother untangled the inside mess, separated the seeds and roasted them. It’s easy: rinse off the seeds, let them dry (use paper towels to dry them), place them in a small amount of olive or vegetable oil and toss them around, then put them single layer on a cookie sheet (parchment or foil lined helps with cleanup). Sprinkle with salt (herbs or blends such as curry powder or za’atar if you like) and roast in a preheated 375 degree oven for 15-20 minutes or until they are dry and crispy.

Second, my Dad placed coins in three apples (for three kids): one with a quarter, one with a dime and one with a nickel. He put them in a basin of water and we had to dunk our faces in the water and grab an apple with our teeth. One year he didn’t do the apple bobbing thing, he tied apples on strings on a line that he set up in our living room and we had to jump up and grab the apple with our teeth. Obviously the one who got the quarter was overjoyed and I realize that for today’s youngsters a nickel, dime or even a quarter may seem not worth it, but the bobbing or jumping is worth it. Good stuff for the memory bank.

Then we ate. I don’t remember any particular dish but I know it was likely to be baked macaroni. My mother always topped her mac-and-cheese with rice krispies. I tried that on my kids, who gave it a thumbs down, but I’m putting it out there for you anyway (click on the link).

My dad always made his famous hot chocolate.

Boy would I love some of that today.

Dessert? It was likely to be some apple thing my mother cooked up. So. How about some baked apples?

Baked Apples with Orange and Spices

• 4 large baking apples

• half a lemon

• 1/3-1/2 cup raisins

• 2 teaspoons grated fresh orange peel

• 3/4 cup orange juice, apple juice or cider

• 6 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon grated nutmeg

• 1/4 cup water

• 1 tablespoon butter, margarine or coconut oil, cut into 4 pieces

Preheat the oven to 375 degrees. Wash the apples, then remove the core and seeds, leaving about 1/2-inch on the bottom. Peel the apples 1/2 of the way down from the stem end on top, then rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, orange peel, 3 tablespoons of the juice and 2 tablespoons of the maple syrup. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon and nutmeg. Mix the remaining juice, maple syrup and water and pour over the apples. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 

Greens with Figs and Roasted Hazelnuts

I find it incredibly sad that Ed and I will not be able to host our annual Break-the-Fast. Our group has been gathering together for what seems like forever, and unlike all the other holidays which we celebrate with family, our Yom Kippur break-the-fast included friends from our synagogue and community, people who got together, just for this occasion.

I can’t even remember when we started.

Decades ago.

Not everyone who came had fasted, but we had all done something — skipped breakfast or not had carbs or not had coffee — that reminded us to be mindful about the joy and meaning behind celebrating the new year as well as looking back on what had happened the year before, who we needed to be better to, what we needed to be better at. The Break-the-fast marked a real beginning.

But now we can’t begin because the end of what has brought us to this place doesn’t seem anywhere in sight.

Virtual break-the-fast just doesn’t cut it for me.

I will miss the food too. Our meal is always vegetarian/dairy. No fish because my daughter is allergic. Our must-haves have always been mujadarah, eggplant-mashed potato gratin, my friend Susan’s kugel, a giant challah. And much more, with some changes over the years.

Dessert of course.

But this year it’s just the two of us, so dinner will be salad and roasted salmon.

But ——— even with all the trials and tribulations of the past year as well as the health concerns and social unrest that continue into 5781, I try to be grateful. For my family, friends, my life.

As for food? It will be different this one year. Fortunately, fresh figs are now available! (But only for a short time — one of those get-them-while-you-can items.) Ed and I both love them and I’ve already made several recipes using both green and black figs.

But this salad is the fig dish I’ll be serving post Yom Kippur. It’s easy, festive enough for a holiday meal and easy on the stomach after not eating for a while.

Greens with Figs and Roasted Hazelnuts

• 6 fresh figs

• 2 tablespoons olive oil plus extra for coating the figs

• 3 tablespoons coarsely chopped hazelnuts

• 3 packed cups mixed soft greens such as spinach, frisee, Bibb lettuce, washed and dried

• 2-3 teaspoons white wine vinegar

• salt and freshly ground black pepper

• Parmesan cheese

Preheat an outdoor grill or oven broiler. Brush the figs with a thin film of olive oil and cut them in half. Place them, flesh side down, on a parchment lined baking sheet. Broil for about 5 minutes or until lightly browned. Remove the figs and set them aside. OR: grill them on an outdoor grill. Place the hazelnuts on the baking sheet and broil them for a minute or two to toast them lightly (or bake in a preheated 400 degree oven for 5-6 minutes). Remove the nuts and set aside. Place the greens in a bowl. Pour in the 2 tablespoons olive oil and toss to coat the leaves. Add 2 teaspoons wine vinegar and toss, taste and add the additional vinegar if desired. Add the figs and nuts, toss, taste and add salt and pepper to taste. Grate or shave Parmesan cheese over the greens and serve.

Makes 2 servings