Jan D'Atri

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walnuts

Tuscan Farro, Cannellini Bean and Kale Salad

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I love salads that can hold up for several days in the fridge. This Tuscan Farro Salad is so satisfyingly delicious and packed with nutrients that you don’t want to toss out any leftovers!

First the vinaigrette. So simple and yet perfect for penetrating the heartiness of both the kale and the farro. Second, you won’t find a healthier grain than farro. This ancient wonder is packed with protein, fiber and is rich in nutrients, minerals, and antioxidants. And while there are two camps—those who love kale and those who don’t, the kale, if massaged properly and cut into thin strips make this salad sturdy and so healthful!

To do that, strip the kale from the stems and place in a bowl. Add a couple of tablespoons of olive oil and a squeeze of half a lemon ( this in addition to the vinaigrette ingredients) into the bowl with the kale, and with your hands, massage and squeeze the kale until if feels soft in your hands. Now you’re ready to add the rest of the wonderful ingredients like brandy soaked dried cherries, shallots and Castelvetrano olives. Grab some crusty bread and enjoy this end of summer salad!

Panzotti with Walnut Sauce and Italian Bread Pudding

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Panzotti is Ravioli’s lighter cousin, stuffed with cheese and spinach and topped with an easy but elegant white walnut sauce. Then, when you soak Italian pastries in cream and eggs, add some spices and top with a mouthwatering Vanilla Sauce, you have the perfect Italian Bread Pudding dessert!

Apple Galettes with Candied Walnuts

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Looking for a “go-to” dessert recipe? You can’t go wrong with this delicious combination of apple pastry, candied walnuts, a drizzle of homemade balsamic reduction served with vanilla ice cream. It’s a scrumptious culinary puzzle that fits perfectly together! Make it once, and you’ll go to it time and time again, guaranteed!

Cinnamon Walnut Rugelach

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If you missed these delightful treats during Hanukah this past week, the great thing about Rugelach is that they are popular all throughout the year and especially for the holidays! Rolled out delicate dough filled with a variety of ingredients, Rugelach has grown in popularity from a Jewish specialty to an American favorite. It seems as though every country has its own version and name for Rugelach and there are hundreds of recipe variations for this bite-sized goody. For the dough, sour cream or cream cheese is added to the flour which makes for flavorful dough that’s extremely easy to work with. These one or two bite morsels are generally filled with ingredients like sugar, cinnamon, walnuts, raisins, chocolate, or preserves with a little cinnamon sugar sprinkled on top. Again, there are a number of ways to roll and cut Rugelach, but the classic shapes are crescents or slightly flattened squares. I know that Rugelach was baked up en masse for the Hanukkah celebration which ended yesterday, but there are plenty of chances in the days ahead to make, bake and deliver these delicious and delicate gifts from the kitchen for the holidays ahead!

Dad D’Atri’s Turkey Stuffing

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This Rescued Recipe is so special to me, and I hope you love it as much as I do! It’s my Dad’s amazingly moist and flavorful Thanksgiving turkey stuffing, the memories of which are as savory and sweet as the recipe itself. I was always Dad’s little kitchen buddy, especially at Thanksgiving. He was famous in our house for his sausage, walnut and apple stuffing and I was his official apple-chopper. I never really like peeling, coring and dicing that gigantic bowl full of apples, but I loved being around my Dad. I would have happily peeled and chopped ten truckloads of apples if it meant chumming around with him in the kitchen. This was “our” day. Get in our way and you’d more than likely get caught up in the frenetic wake of our chop-sauté, chop-sauté. There was never a better place to be and not a spot on earth that was more aromatic than our kitchen at 6am on Thanksgiving morning. That’s when our restaurant-sized skillet came to life with the dance of the sautéed onions, carrots and celery, all waiting for the official apple chopper to focus on her task at hand. Finally (ten billion apples later) the magical mixture came together. The sausage got added to the onions, the onion mixture got tossed with the apples and then everything went into a massive bowl where the cornbread stuffing was waiting to be happily drenched in that savory goodness. Being Dad’s kitchen pal came with huge rewards. It always got me to the head of the Thanksgiving meal line where I would “test and approve” spoonfuls and spoonfuls and spoonfuls of stuffing right out of the hot bird. So today, just a few days away from that family feeding frenzy we call The Thanksgiving Feast, I proudly share my own treasured Rescued Recipe with you. I’m so very thankful that, in all those years, Dad never once let me know how much I really just got in his way.

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Whole Wheat Chocolate Chip Cookies

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I may have to confess something here. I love chocolate chip cookies when they’re the soft, chewy, sink-your-teeth-into-type. That’s not the confession. Here it is: I would really love chocolate chip cookies even more…without the chocolate chips. I know that sounds crazy, but I’m absolutely nuts about the actual batter. So when I make up a batch of chocolate chips for friends or family, I steal a couple of spoonfuls of the batter before I put the chips in. I bake up the “naked” ones, and then gobble them up right out of the oven. (Confessions are so freeing!) The one exception I have is this recipe for Whole Wheat Chocolate Chips. It was sent to me by Arizona resident Wendy Putler. She shared with me the story of how one day she and her mom got into a conversation about who makes the best chocolate chip cookies. Wendy’s mom declared that she makes the best ones. Wendy begged to differ and told her mom that she actually made better cookies than her mom! Once they compared recipes, they discovered that the recipe was identical. They had both found it in a 1964 Boston Globe newspaper! I’m not sure who won Battle/Chocolate Chip, but I think you and I came out the winners here with a recipe we can really sink out teeth into!