Add the onion and sauté until soft, about 5
minutes. Add the pumpkin, lemon juice, cardamom or
cinnamon, and about ¾-cup water.
Cover and cook it for about 30 minutes or
until the pumpkin is soft but has not lost its
shape. Stir occasionally.
Serve it hot or at room temperature.
Roasted Asparagus Spears | Pareve
Serves 6-8
20-24 asparagus spears, trimmed
Olive oil
Kosher salt and fresh ground pepper
Preheat your oven to 475 degrees F.
Liberally brush asparagus on all sides with
olive oil. Arrange them on a baking sheet.
Sprinkle them with salt and pepper.
Cook them in a preheated oven for 5 minutes.
Then turn on the broiler and finish them off for 4
to 5 minutes longer or until beginning to brown.
Serve it hot or at room temperature.
Grilled Eggplant Discs | Pareve
Serves 6-8
3 baby eggplant
About ¼ cup olive-oil vinaigrette dressing
Dried basil or chives
Freshly ground pepper
Preheat your broiler. Spray a broiler pan with
nonstick cooking spray.
Trim the ends of each eggplant and discard.
Wipe the eggplants with a damp towel and cut
them into discs about ¼-inch thick. Brush them
liberally with the vinaigrette dressing. Place
them on a prepared broiler pan. Sprinkle them
with dried basil or chives and pepper.
Let them stand for 10 minutes at room
temperature. Place the eggplant under the preheated
broiler. Cook it for 4 to 5 minutes or until it’s
beginning to brown. Flip the eggplant, and cook
it on the other side until golden brown, about 5
minutes longer.
Serve it hot or at room temperature.
Polenta Photo courtesy of Wikimedia Commons.
Mushrooms With Arugula | Pareve
Serves 6-8
2
1
1
½
½
tablespoon olive oil
pound sliced white mushrooms
teaspoon minced garlic
teaspoon turmeric
cup coarsely shredded baby arugula,
packed Pumpkin chunks
Photo by Pixabay
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