2017-10-11 / Voice at the Shore

Fall favorites like these are standard fare at JFS Herb Dinner, Oct. 24

Cookie Till is the owner of Steve & Cookie’s By the Bay in Margate. Cookie Till is the owner of Steve & Cookie’s By the Bay in Margate. Healthy, innovative vegetarian dishes using seasonal vegetables are the mainstay of Jewish Family Services’ annual Herb Dinner at Steve & Cookie’s By the Bay in Margate. This year’s dinner will be held on October 24.

Here are a few recipes from Steve and Cookie’s that delighted diners’ taste buds at last year’s Herb Dinner. To sign up for this year’s dinner, which costs $100 per person, contact Beth Joseph at (609) 822-7409 or bjoseph@jfsatlantic.org. Don’t wait—seating is limited for this popular event! Proceeds from the Herb Dinner benefit JFS Health & Wellness Initiatives.

12 medium-sized mushrooms
2T olive oil
2T butter
1 small onion, peeled & diced
2 cloves garlic, peeled &
2 cups cooked green lentils
1 cup toasted walnuts or
2T lemon juice

1T soy sauce or tamari
2 teaspoons fresh rosemary,
2 teaspoons fresh thyme,
2T fresh sage or flat leaf parsley 2 teaspoons cognac or brandy
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper

Clean mushrooms and slice off bottom part. Slice mushrooms. Heat the olive oil and butter in a skillet. Add the onions and garlic and cook, stirring frequently until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.

In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, cognac, brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice if needed.

Scrape the paté into a small serving bowl and refrigerate for a few hours until firm. Makes 6 to 8 appetizer-sized servings. Serve with gluten-free toast points and seeded crackers. The spread will keep for 4 days in refrigerator. It can be frozen for up to 2 months, well wrapped. (Recipe adapted from “Très Green, Très Green, Très Chic,” by Rebecca Leffler.)

2 cups coarse sea salt or
kosher salt
5 lbs. golden beets, greens
2 TBSP olive oil
1 TBSP sherry vinegar
2 tsp freshly ground black
1 ½ cup peeled, seeded,
chopped cucumber
½ cup loosely packed fresh
dill fronds
½ tsp sea salt
2 avocados, pitted & peeled

¼ cup capers, drained ¼ cup finely diced red onions

Preheat the oven to 375º F. Roast the beets in a deep baking pan with water coating bottom of the pan. Cover with foil. Cook until tender. Cool and peel. Toss the beet slices in a large bowl with the oil, sherry vinegar, and 1 teaspoon of the pepper. Cover the bowl and refrigerate for at least 30 minutes but no longer than 24 hours.

Mash avocado with sea salt & lime juice. Spoon onto platter. Arrange beets on top. Sprinkle onion, capers, cucumbers, & dill over beets. (Prep time: 10 minutes, plus 30 minutes chilling time; cook time: 2 hours; serves: 4 to 6. (Recipe adapted from “Vedge” by Rich Landau & Kate Jacoby.)

¼ cup plain hummus
1 tsp spicy mustard
½ tsp lemon zest
2-3 TBSP lemon juice
2 teaspoons capers, finely

plus 3 teaspoons brining juice
3 TBSP fresh minced garlic
(4-5 cloves)
Sea salt & pepper
to taste
Optional: 1-2 TBSP olive oil
(for added creaminess)
1-2 tsp maple syrup
(to offset saltiness)

To a small mixing bowl, add hummus, spicy mustard, lemon zest & juice, minced capers & brining juice, and minced garlic. Whisk thoroughly to combine. Add a little hot water to thin until pourable and whisk until creamy and smooth. Taste and adjust flavor as needed. Use immediately, or store in the refrigerator up to 5 – 7 days. Prep time: 5 minutes; yield: ½ cup. (Adapted from minimalistbaker.com)

3 TBSP olive oil plus more for
oiling the pan
1 ¼ tsp salt

1 ¼ tsp freshly ground black
2 bunches broccoli rabe,
bottom 3 inches of stems
leaves and remaining stems
chopped into 1-inch pieces
2 TBSP minced garlic
1 TBSP porcini powder
½ cup vegan mayo
1 tsp Dijon mustard

Preheat the oven to 400º F. Bring a large pot of salted water to boil over high heat and prepare an ice bath.

Blanch the broccoli rabe in the salted boiling water for 4 minutes. Reserve 2 tablespoons of the cooking water. Drain the broccoli rabe, shock in the ice bath for 5 minutes, then drain thoroughly.

Heat the remaining 2 tablespoons of oil in a large sauté pan over high heat. When it begins to ripple, add the garlic and allow it to brown for about 1 minute. Add the broccoli rabe, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, 5 to 7 minutes, then remove the pan from the heat.

Meanwhile, whisk the porcini powder with the reserved 2 tablespoons cooking water in a small bowl. Add the vegan mayo, mustard, and remaining ¼ t. salt and ¼ t. pepper and whisk until creamy. Prep time: 15 minutes; cook time: 20 minutes; serves: 2 to 4. (Adapted from “Vedge” by Rich Landau & Kate Jacoby.) 

Return to top