2018-12-05 / Voice at the Shore

Herb Dinner recipes from Steve & Cookie’s are fresh and seasonal

By ELLEN WEISMAN STRENGER
Voice Shore Editor


The JFS Herb Dinner at Steve & Cookie’s on November 6 offered fresh and seasonal foods to 60 guests and raised over $5,000 for JFS health and wellness initiatives. The JFS Herb Dinner at Steve & Cookie’s on November 6 offered fresh and seasonal foods to 60 guests and raised over $5,000 for JFS health and wellness initiatives. The JFS Herb Dinner, held at Steve & Cookie’s on November 6, brought together 60 guests for a three-course vegetarian and gluten-free meal made with seasonal herbs, vegetables, and local farm-raised eggs, all perfectly complimented with red and white organic wines.

The meal featured dishes such as sweet potato hummus; roasted butternut squash and sautéed kale, beetroot, cauliflower and turnip soup; Korean pancakes made with local eggs and oyster and shiitake mushrooms; and more. Diners learned the nutritional benefits of each dish from herbalist Gayle Gross, functional nutritionist Diane Melano, and chicken rancher Gail Reichman.

The focus of the JFS Herb Dinner, said Cookie Till, who has generously hosted the Herb Dinner at her restaurant since its inception six years ago, is all about “eating fresh and seasonal and seeing how good it can be.” The event, which raised over $5,000 for JFS Health & Wellness initiatives, was also about helping local families and individuals in need. “JFS does amazing work in the community,” said Till, a longtime JFS donor.

The recipes that follow come from this year’s JFS Herb dinner. For more recipes, go to www.steveandcookies.com.

SWEET POTATO HUMMUS
1 large sweet potato (about 1
½ pounds), peeled, cut
into large pieces
2 garlic cloves smashed
Olive Oil (for drizzling)
3 T. pure tahini or tahini butter
1 ½ t. kosher salt, plus more
1 lime, halved

Place a rack in upper third of oven and preheat to 375°F. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40 – 45 minutes. Let vegetables cool slightly, then transfer to a food processor or blender and puree until smooth. Add tahini and 1½ t. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed. (Adapted from Bon Appetit)

BEETROOT,
CAULIFLOWER, TURNIP
SOUP
½ head of cauliflower (3 cups)
3 c. turnips, diced
1 c. beetroot, diced
½ onion, minced
2 c. vegetable broth
2 c. almond milk (or milk of
your choice)

2 T. EVOO
1 t. white miso
1 clove garlic, minced
1 bunch fresh thyme
Salt & pepper to taste
GARNISH:
Watercress, pepper, Olive Oil

Heat medium saucepan over medium-low heat. Add olive oil and minced onion. Cook for 5 minutes or until onion is fragrant and translucent. Add garlic and thyme and cook for 1 minute more. Add cauliflower, turnips, beetroot and half of the vegetable broth. Braise until cooked, about 15 minutes. Add the rest of the broth, and let it simmer for 5 minutes. Place the mixture in a blender or use a hand blender and puree until smooth and creamy. Pour the soup back into the pot. Add almond milk, white miso, salt, and pepper. Heat over low and mix well until ready to serve. (Adapted from mythrivemag.com)

ROASTED CAULIFLOWER
WITH PISTACHIO,
YELLOW RAISIN, AND
CAPER AGRODULCE
1 head cauliflower, trimmed
and cut into 8 wedges
6 T. Olive Oil, divided
Kosher salt and freshly
ground pepper
1 T. sherry vinegar
1 T. honey
2 T. capers, rinsed, drained,
and thoroughly chopped
¼ c. pistachio nuts, soaked 20
minutes, then toasted
¼ c. yellow raisins
2 T. finely chopped fresh
parsley leaves

Adjust oven rack to middle position and preheat to 500°F. Toss cauliflower with 3 tablespoons olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula half way through roasting. While cauliflower roasts, combine remaining 3 tablespoons olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley, and season to taste with salt and pepper. Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately. (Adapted from seriouseats.com)

PALEO SALTED
GINGERBREAD COOKIES
Makes: 12
2 c. almond meal
2 T. coconut sugar
2 t. cinnamon

2 t. ground ginger
½ t. sea salt + more for salting

1 t. baking soda
1 t. baking powder
6 T. coconut oil, melted
2 T. blackstrap molasses
3 t. vanilla extract
2 T. reduced sugar maple
syrup

1. Preheat oven to 350°F.

2. Prepare a baking sheet with a slip mat or parchment paper.

3. In a large bowl, mix together almond flour, coconut sugar, cinnamon, ginger, salt, baking soda, and baking powder.

4. Be sure to loosen any clumps in the flour mixture.

5. In a separate small bowl add molasses, coconut oil, vanilla, and maple syrup.

6. Combine liquids with a fork just until they slightly blend. Do not over-mix, otherwise coconut oil will harden.

7. In the bowl with the flour mixture, create a well in the center of the flour and add liquid.

8. With a baking spatula, fold the flour over the liquid multiple times over and over until you have a gooey dough mixture and it appears all ingredients are thoroughly blended.

9. With a small ice cream scoop, place one tablespoon of mixture onto the baking sheet.

10. Bake 10 – 12 minutes until hardened on the outside. The center may still be a bit undercooked but that is OK.

11. Remove from the oven immediately and sprinkle a bit of salt on each cookie.

12. Allow cookies to cool on the baking sheet another 2-3 minutes before removing and placing on a cooling rack. (Adapted from Food 52) 

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