Ingredients

4 ounces soft goat cheese
3 tablespoons shelled, salted pistachios, toasted and coarsely chopped
1 tablespoon finely chopped fresh chives, plus more for garnish
Freshly ground pepper
8 plump, soft dried dates, pitted and halved lengthwise

Directions

1. In a small bowl, combine cheese, 2 tablespoons pistachios, and 1 tablespoon chives until smooth. Season with pepper.
2. Arrange dates, cut side up, on a platter. Using a resealable plastic bag with 1 inch cut off of one corner, pipe goat-cheese mixture onto each date half to cover, or simply spread with a butter knife.
3. Garnish dates with remaining pistachios and more chives.

Makes 16, serves 8.

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Ingredients

1-1/2 cups of French green lentils, rinsed
2 to 3 cups marble potatoes, quartered
3 carrots, peeled and finely diced
1/2 red onion, finely diced
1/3 cup of parsley, chopped
1 clove of garlic, minced
2 teaspoons whole grain mustard
2 tablespoons olive oil
2 tablespoons canola oil
2 tablespoons red wine vinegar
1/2 lemon, juiced
1-1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper

Directions

1. In a large pot, cover lentils with water and cook until lentils are tender, about 20-30 minutes. Add more water during this process if necessary.
2. In a steamer, steam quartered potatoes until tender. Set aside.
3. In another pot, heat water until boiling. Blanch carrots for 30 seconds and remove before they get too soft. Set aside.
4. Once lentils are soft, strain them and rinse them. Place in a large bowl with carrots, potatoes, onions, and parsley.
5. In a small bowl, or glass measuring cup, add garlic, mustard, both oils, vinegar, lemon juice, salt and pepper, and whisk until dressing is well mixed.
6. Pour over warm salad, mix together well, and set aside to cool. Serve or place bowl in refrigerator over night for flavors to really come together.

Serves 6-8.

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Ingredients

1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Directions

1. Line a half sheet pan with parchment paper and set aside.
2. Mix the salt, cumin, cayenne, cinnamon, and orange peel together in a small bowl and set aside.
3. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
4. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

Makes 1 pound.

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Ingredients

For consommé:

1 pound chicken necks, backs, and wings

1/2 ounce chicken base, such as Better Than Bouillon

1 celery stalk, roughly chopped

1 small white onion, quartered

1/4 teaspoon Maggi Seasoning

1/4 teaspoon yellow food coloring (optional)

Salt and pepper, to taste

For matzo balls:

8 large eggs

1 cup liquid shortening or olive oil plus more for rolling matzo balls

Scant 1 cup water

4 cups matzo meal

1/4 teaspoon Maggi Seasoning

3/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Directions

1. Make consommé: Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour.
2. Make the matzo balls: in a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.
3. Oil hands, then, working as gently as possible, form round balls about the size of a billiard ball.
4. Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes.
5. Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving.

Serves 4.

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Ingredients

4 pounds red bell peppers (about 8 medium)
1 1/2 teaspoons dried oregano
1 teaspoon peppercorns
4 to 6 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon salt
Mild extra-virgin olive oil

Directions

1. Roast the peppers over the flame of a gas stove or in a broiler until the skins are blackened and blistered.
2. Put them in a paper bag and roll it up tightly, or in a bowl, covered snugly with a kitchen towel. When cool enough to handle, peel off the skin, cut in half lengthwise, and remove and discard the stem and seeds. Slice lengthwise into strips about 1/2 inch wide.
3. Pack the peppers into a clean 1 1/2-pint jar, sprinkling peppercorns, garlic, salt, and oregano throughout.
4. Pour in olive oil to cover completely. Cover rightly and store for up to 1 week in the refrigerator.

Makes about 3 cups.

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