Excerpted from Kosher Taste (Dist. Feldheim)

Mushroom Chicken

Status: meat
Yield: serves 6-8

Plan

The sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer.

Chicken

• 8 chicken breasts, sliced in half horizontally
• 2 tablespoons canola oil
• salt and pepper to season chicken

Sauce

• 2 tablespoons canola oil
• 1 onion, sliced
• 16 oz. mushrooms, cleaned and checked, sliced
• ¼ cup soy sauce
• ¼ cup white wine
• 2 tablespoons flour
• 1 cup cold water
• salt and pepper to taste

Prepare

1. Preheat oven to 350°F.

2. Coat chicken with oil, salt and pepper.

3. Bake for 10 minutes on each side, or until chicken is cooked through.

4. To prepare mushroom sauce, heat oil over medium-high heat in a large skillet.

5. Sauté onions until translucent.

6. Add mushrooms and sauté for another 5 minutes.

7. Add soy sauce and wine, and let reduce for an additional 5 minutes.

8. Mix in flour and cold water, adding slowly to mushroom mixture in stages.

9. Mix continuously until sauce thickens. Pour over chicken.

Plate

Serve this for a weekday or Friday night dinner. Always add sauce directly before serving. It can also be served over your favorite steak or salmon.

Baby Arugula and Sweet Potato Salad

Status: pareve
Yield: serves 6-8

Plan

If you don’t have sweet potatoes you can replace them with sautéed red peppers.

Salad

• 2 cups cubed and roasted sweet potato (see page 10 for tips on roasting vegetables)
• 2 Belgian endives, cleaned and checked, sliced thinly
• 6 cups baby arugula, cleaned and checked
• 1⁄3 cup dried cranberries
• ½ cup cooked quinoa
• ½ cup chopped roasted cashews

Dressing

• ¼ cup red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 teaspoon sugar
• salt and pepper to taste
• For a sweeter salad add another 2 teaspoons of sugar to the salad dressing.

Prepare

1. In a large mixing bowl, combine all the salad ingredients except cashews.

2. In a small jar or cruet, combine all the dressing ingredients.

3. Pour dressing over salad and toss well.

4. Add cashews and serve.

Plate

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even an elegant dinner party. It's especially nice when served plated individually, topped with the sweet potatoes and cashews.

Elephant Garlic Soup

Status: dairy or pareve
Yield: serves 6-8

Plan

Elephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well.

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 12 cups water
• 3-4 large potatoes, peeled and cut into chunks
• 8-10 cloves elephant garlic, peeled
• 1 tablespoon flour
• 1 cup milk
• salt and pepper to taste
• green onions, cleaned and checked, chopped (for garnish)
• sour cream (for garnish)

Prepare

1. In a large stockpot, heat oil over medium-high heat.

2. Add onion and cook until soft.

3. Add water, potatoes and garlic and bring to a boil. Simmer for 1 hour, partially covered.

4. Blend soup with an immersion blender.

5. Combine flour and milk in a separate bowl and blend until smooth. Add to soup.

6. Season and continue cooking, partially covered, for 5 minutes before serving.

Plate

This soup is great served with chopped green onions or a dollop of sour cream.

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