onions

Get Your Beet Greens

Turn an unloved part of the vegetable into a delicious side dish.

Jewish Week Online Columnist

A few months ago I offered a recipe for "beets and sweets" -- roasted sweet potatoes and beets. I promised a recipe for the beet greens that many would throw away - well I'm here now to deliver. (If you made the beet latkes on Chanukah you may have had some leftover then too). Many supermarkets sell beets with the greens already removed, but if you shop at specialty vegetable stores, farmers markets or organic shops you're more likely to get them still attached.

Ingredients
Ingredients: 
2-3 bunches beet greens
2 tablespoons oil
1 small onion
8 ounces mushrooms, chopped
3-4 tablespoons vegetable stock
salt and pepper to taste

Kosherize It: Thanksgivukah Stuffing

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

Jewish Week Online Columnist

A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.

I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.

Ingredients
Ingredients: 
4 tablespoons extra virgin olive oil, plus more for greasing pan(s)
3 cups kosher chicken broth
4 eggs, lightly beaten
2 onions, diced
2 cloves garlic, chopped
1/2 lb kosher ground turkey
1 cup button mushrooms, chopped
6 cups bread (baguette, whole wheat—even challah will work), preferably stale, cut into 1-inch cubes
Leaves from one sprig fresh rosemary, chopped
1/2 tsp each of salt and pepper
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