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Braised Carrots with Olives and Mint
Serves 6

3 pounds carrots peeled
3/4 teaspoon whole coriander seed
1/4 teaspoon cayenne pepper
1 large sprig of mint plus mint leaves for garnish
11/2 tablespoons fresh lemon juice
3 tablespoons honey
3/4 teaspoon salt or to taste
1, 2 inch piece cinnamon stick
2 tablespoon extra virgin olive oil
1/3 cup oil cured black olives, pitted

1. Quarter the carrots lengthwise and cut into 1 inch lengths

2. Combine the carrots in a sauce pan with coriander, cayenne, mint sprig, lemon juice, honey and water to cover. Bring to a boil over high heat.

3. Reduce the heat and simmer, covered, for 15 minutes until the carrots are tender. Discard the mint sprig and cinnamon stick.

4. Transfer the carrots with a slotted spoon to a serving dish. Pour back any juices into the pan. Set the pan over high heat and boil until reduced to 3 tablespoons.

5. Stir vinegar and olive oil into the reduced pan juices.

6. Toss the carrots with the pan juices. Stir in the olives and season with salt and pepper. Serve sprinkled with chopped mint.

Roasted Asparagus with Garlic
Serves 6

2 bunches thick asparagus
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon coarse salt
Fresh ground black pepper
1 lemon, squeezed

1. Preheat the oven to 450 degrees.

2. Trim away the bottom 1/2-inch or so of the asparagus stalks.

3. Arrange the asparagus on a baking sheet in a single layer. Sprinkle with the oil, garlic, salt and pepper and toss to coat.

4. Roast in the oven for 8-10 minutes until crisp tender.

5. Arrange on a platter and sprinkle with lemon juice to taste. Serve hot or at room temperature. Can be prepared up to a day in advance.

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Salad of Bitter Greens with Lemon Vinaigrette
Serves 6

2 bunch watercress
2 heads frisee (French curly endive)
1 Belgian endive cored and sliced
1 green apple, cut into julienne, or very thinly sliced
4 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper

1. In a large bowl whisk the lemon juice, honey and Dijon mustard. Whisk in the oil until smooth and creamy. Season with salt and pepper.

2. Toss in watercress, frisee, endive and apple. Sprinkle with chives and serve.

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Fried Zucchini Flowers

from cooks.com

3/4 c. plus 2 tbsp. all purpose flour
1/4 tsp. salt
1 1/2 tbsp. olive oil
1 egg yolk
Pinch nutmeg
3 tbsp. dry white wine
3/4 c. cold water
Oil for deep frying
1 egg white
16 male zucchini flowers or 16 sm. spinach leaves
Salt

For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.

When ready to serve, heat oil for deep frying to 375 degrees. Beat egg white until stiff. Fold into batter, blending well. Dip flowers one at a time into batter and add to oil (do not crowd). Fry until golden brown, about 1 minute per side. Remove with strainer or slotted spoon and drain on paper towels. Transfer to dish, sprinkle with salt and serve.

NOTE: The male flower is a bright orange blossom and develops only a small thin stem that does not grow into a vegetable. Yield: 16 pieces.

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Leah’s Top 5 Thanksgiving side dishes…

1. Apple Chesnut Soup with Parsely Croutons - Recipe from Chow 

2. Mashed Potatoes with Caramalized Garlic and Parsnips - Recipe from Epicurious

3. Pear, Arugula, and Endive Salad with Candied Walnuts - Recipe from Epicurious  

4. Fresh Cranberry Relish - Recipe from my mom - 1 12 oz bag fresh cranberries, 1 oranges - scrubbed well and quartered with peel left on half, 3/4 cup-1 cup raw sugar.  Pulse cranberries and oranges in a food processor until they form a chunky relish.  (My mom uses an old fashioned food grinder she found at an antique store, but the processor works fine.  Stir in sugar, a little at a time - to taste.

5. Braised Greens with Garlic - Recipe from me!  Start with a boat-load of greens (ideally a mix of collards, kale, mustard, dandelion, and chard).  Chop up a bunch of garlic.  Steam/saute greens in a big pot with a lid, with garlic and a little bit of water and oil.  Once mostly wilted, drain off excess water and add soy sauce to taste.  Recover and continue cooking until greens are soft, but still chewy.

Other worthy side dishes: roasted Brussels sprouts, delicata squash with rosemary and sea salt, cheddar and kale biscuits, Jerusalem artichoke salad…

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Cranberry and Pear Chutney
(Recipe from Gourmet, November 1991 / makes 4 cups)

Ingredients
1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

Preparation
In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.

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Chickpea Fries

This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes. They are the perfect vehicle to soak up sauce. They also make a great hors-d’œuvre served with a garlicky aioli.

2 cups chick pea flour
2 T. flat leaf parsley-chopped
2 1/3 cups flour
2 1/3 cups of water
1 garlic clove-chopped
Olive oil for frying
Salt and pepper

1.   In a heavy medium saucepan, combine the chickpea flour with the parsley, garlic, pepper and 1 teaspoon of salt. Whisk in the water in a thin stream until a smooth paste forms. Boil the mixture over moderately high heat, whisking constantly, until very thick, about 5 minutes. Beat with a wooden spoon until smooth.

2.      Scrape the dough into a 12-by-7 1/2 -inch baking dish and smooth the surface. Let cool to room temperature. Press a piece of plastic wrap directly on the dough and refrigerate for at least 6 hours or overnight.

3.   In a medium skillet, heat 2 inches of oil to 350°. Unmold the chickpea dough onto a cutting board. Cut it in half lengthwise, then slice crosswise into 1/2 -inch-wide sticks. Fry the chickpea sticks in 2 batches until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the fries to paper towels to drain. Sprinkle with salt and serve at once.

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Keftes de Espinaca (Sephardic Spinach Patties)
makes about 16 patties

3 tablespoons olive or vegetable oil
1 large onion, chopped
2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard
1 cup matza meal
3 large eggs, lightly beaten
Salt and pepper
Juice of 1 lemon (optional)
¼ teaspoon grated nutmeg or ½ teaspoon ground red pepper
Vegetable oil for frying

1. Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent (5 to 10 minutes).
2. Remove from heat and add spinach, matza meal, eggs, salt, pepper, and, if desired, lemon juice and/or nutmeg or red pepper.
3. Heat about ½-inch oil in a large skillet.
4. Shape spinach mixture into 3-inch patties. In batches, fry patties until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.

VARIATION:
Keftes de Espinaca con Queso (Sephardic Spinach Patties with Cheese): Add 4 ounces (1 cup) grated Muenster, Swiss, Gouda, or Cheddar cheese.

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凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber Salad
Serves 4-6 as a side dish

2 medium cucumbers, peeled, halved, seeds removed with a spoon, and cut into cubes
1 tsp. salt, or to taste
1 pinch sugar
2 cloves garlic, minced
2 tsp. black sesame seeds, optional

Combine all ingredients and toss. Chill 5-10 minutes before serving.

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Wilted Arugula Salad with Sauteed Leeks and Apples

1 bunch arugula
olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced (these first three ingredients all came from my box)
balsamic or cider vinegar
walnut oil
handful of walnuts, toasted
cheese optional

Wash and dry the arugula. Put it into a salad bowl.

Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.

While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper. A salty or pungent cheese can be added if desired.

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Springtime Charoset

2 cups fresh strawberries, cored and cut in half
¼ cup freshly squeezed blood orange juice
Zest of ½ lemon
¼ cup honey
1 tablespoon dried lavender (optional)
½ cup toasted, shelled unsalted pistachios, chopped coarsely
1 cup blood orange sections
Several mint leaves cut into thin strips

Place the strawberries in a medium bowl. Add the blood orange juice and the lemon zest. Allow the mixture to macerate (marinate).

Heat the honey in a small saucepan. Add the lavender and remove from the heat. Cool the honey mixture. Strain out the lavender and discard.

Lightly mash the strawberries with a potato masher. Add the honey and the remaining ingredients. Stir to combine.

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Fig, Date and Cinnamon Charoset
Traditional Sephardic style

1 cup dried black figs, stems cut off
1 cup dried dates, pitted
1 cup dried apricots
3 cups red wine or apple juice
1 tablespoon cinnamon
½ cup toasted almonds
¼ cup brown sugar
3 tablespoons pomegranate molasses

Place the dried fruit in a large bowl. Heat the wine or apple juice to a simmer. Pour over the fruit and let steep for 1 hour.

Squeeze all the liquid out of the fruit. Reserve the liquid. Place the fruit in a food processor and pulse or chop by hand until the mixture is combined and only slightly chunky. You may need to add some of the reserved soaking liquid to help the fruit to stick together.

Add the remaining ingredients and stir to combine. Roll the charoset into walnut sized balls and roll into ground almonds for additional texture if desired.

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Apple, Honey and Walnut Charoset
Traditional Ashkenazi style

½ cup of crushed walnuts
2 Granny Smith apples, cored and cut into small dice
2 Gala apples, cored and cut into small dice
¼ cup honey
1 teaspoon cinnamon
½ cup golden raisins
¼ cup sweet red wine such as Muscat or grape juice

Place the walnuts on a sheet pan and toast them in the oven for 5-7 minutes until they are fragrant and have darkened slightly. Let cool.

Stir all the ingredients together and store, covered in the refrigerator, for up to 3 days.

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Orange, Radish and Mint Salad
The tension between bitter and sweet is most clearly tasted when we eat charoset, which represents the mortar used during our bitter servitude, yet is most likely the sweetest thing at your seder table. Here’s a wonderful salad that Ellie created which plays off this tension in new and unexpected ways:

4 navel oranges
1/2 red onion, thinly sliced into half-moons
8 radishes, cut in half, then thinly sliced into half-moons
1/4 c. torn fresh mint leaves
2 tbs. olive oil
Salt and freshly ground black pepper to taste

Cut the top and bottom off each orange. Stand the orange on one end on a cutting board and, following the curve of the fruit, cut away the skin and woolly white pith of the orange. Cut each orange section away from the membrane.In a medium bowl, toss together the orange sections, onion, radishes, and mint. Drizzle with the oil and season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.