S A V O R Y

Sweet Potato & Avocado Salad 3.Vegan Apple Cabbage Slaw 4.Scrumptious Mushroom Gravy 5.Lemony Pea Mash 6.Smoked Salmon Appetizer 7.Potato Gnocchi 8.Slow Cooker Spinach Dip 9.Slow Cooker Lasagna 10.Chicken and Zucchini 11.Roasted Roots 12.

S W E E T S

Toffee 13.Banana Nut Bread 14.Pumpkin Bread 15.Paige’s Peanut Butter Cookies 16.Pumpkin Pudding Cake 17.Lemon Bars 18.

The JBFC staff loves movies—but we also love to cook! We hold countless themed cook-offs throughout the year (complete with judging and prizes!) and gather for potlucks nearly every holiday. We’re always impressed with and humbled by our fellow staff members’ creative culinary talents, and thought it was time we share some of our favorite recipes with you, our members. We hope you enjoy this collection of JBFC recipes—from our family to yours.

Illustrations by Erica Mercer & Victoria Fuks

3

Sweet Potato & Avocado SaladI once had this delicious salad at a casual summer staff get-together off-site. It was a tasty, refreshing, substantial side dish to pair with other salads, bread, and cheese for a fun and lively gathering. Goes very well with margaritas or a light summer wine enjoyed outdoors!

–Elizabeth Garrigue, Membership Director

I N G R E D I E N T S :

+ 3-5 sweet potatoes, depending on size

+ 2 tablespoons olive oil

+ Cilantro

+ 1 large or 2 small avocados

+ 1 lime

+ Sea salt & pepper to taste

D I R E C T I O N S : Wash, peel, and cube sweet potatoes. Coat cubed potatoes with a tablespoon of olive oil in a mixing bowl. Ensure that potatoes are evenly coated. Put potatoes in roasting pan lined with parchment paper and bake in oven at 350° for 35-45 minutes. Watch to ensure potatoes do not burn. Do not remove until soft.

Chop a handful of cilantro and cube a whole avocado. Combine with potatoes once they have cooled. Add grated rind and juice from a whole lime, the other tablespoon of olive oil, a pinch of sea salt and pepper and toss when ready to serve!

V E G A N

4

Apple Cabbage Slaw I’m Polish and cabbage is a big part of our cuisine. So for the JBFC Apple Cook-Off I decided to create this slaw, since apples compliment cabbage very well.

–Victoria Fuks, Senior Graphic Designer

I N G R E D I E N T S :

+ Half red cabbage, cored, finely shredded

+ 2 Pink Lady Apples, peeled, cored, julienne

+ 1 small leek, white part thinly sliced (save the extra greens for a soup or stock)

+ Pinch of salt

+ 1/2 tablespoon of sugar

Dressing:

+ 1/4 cup apple cider vinegar

+ Juice from one lime

+ 1 tablespoon of maple syrup

+ Pinch of salt & pepper

Topping:

+ 1 cup of corn

+ 1/4 cup of cashews

+ 1/2 tablespoon of vegan butter

V E G A N

D I R E C T I O N S :

Prepare the salad: in a large bowl, combine the cabbage and leeks. Add pinch of salt and sugar, and toss. Refrigerate overnight (if you can) to soften the cabbage.

Add the apples. Toast the cashews and corn in a saucepan with butter, let it cool and then add it to the slaw. You can also skip this step and just add fresh corn.

In a small bowl, combine all the ingredients together until well blended. Pour in the dressing and toss until well coated. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Scrumptious Mushroom GravyIn 2015, Guy Reid (JBFC International Fellow) hosted the JBFC staff, and his parents from the UK, for a traditional Scottish Burns Supper, complete with a Scotch whisky tasting and a reading of “Ode To A Haggis.” It was truly a magical evening. The haggis was imported from Guy’s most trusted UK source and upon hearing that there were a handful of vegans and vegetarians on staff, Guy made sure that a vegetarian haggis would be present as well. I accepted the challenge of creating a vegan and vegetarian version of the meat-based whisky gravy that traditionally accompanies a supper of haggis, neeps, and tatties. This recipe takes anywhere from 60-75 minutes, depending on cook time, and it serves a crowd.

–Kendra Wales Ekelund, Director of Operations

V E G A N

I N G R E D I E N T S :

+ 2 ounce knob of Earth Balance vegan margarine

+ 2 large vidalia onions (peeled, halved, and thinly sliced)

+ 1 teaspoon salt, plus a pinch

+ 1 cup blended Scotch whisky (save the single malts for sipping!)

+ 12 ounces mushrooms, diced

+ 4 cups mushroom stock

+ 4 cups water

+ 3 tablespoons redcurrant jelly

+ 2 tablespoons cornstarch

+ ½ teaspoon garlic powder

+ 2 tablespoons tamari (can substitute soy sauce)

+ 1 tablespoon balsamic vinegar

+ More salt and pepper, to taste

D I R E C T I O N S :

Melt the margarine over high heat in a wide, heavy-bottomed pot. Add the sliced onions and salt. Cook over high heat for a few minutes, then reduce heat to low and cook for 15-20 minutes more, stirring frequently until the onions are browned and caramelized.

Increase the heat to high, and pour in the whisky. Leave to bubble vigorously, stirring frequently, for 3-5 minutes until the liquid cooks down.

Add the diced mushrooms and another pinch of salt, and cook for 5-10 minutes or until mushrooms are browned and softened.

In a separate bowl, whisk the cornstarch into the mushroom stock until there are no lumps remaining. Add the mushroom stock mixture, water, and redcurrant jelly to the pot, deglazing the bottom and scraping up all the delicious brown bits. Add the garlic powder, tamari, balsamic vinegar, and black pepper, and stir to combine. Simmer for 30 minutes, or until the gravy is at least two-thirds its original volume. The sauce should be thicker and glossy.

Blend the gravy until perfectly smooth. (I recommend an immersion blender to save time and reduce mess.) Turn on a low heat, and cook for 5 minutes more, until the gravy has thickened further. It is ready when it thickly coats a wooden spoon.

Taste for seasoning and adjust as needed. Strain if desired, and serve hot.

6

Lemony Pea MashEvery time a JBFC cook-off email arrives in my inbox, my heart skips a beat and my mind immediately starts to run through all the flavor and texture possibilities that will win the hearts of judges and peers alike. I always look forward to when we are all munching and gobbling up the most mouthwatering creations and chatting about what the next food competition theme could be...potatoes? Pasta? How about lemon?!

On that note, please enjoy this Lemony Pea Mash that was inspired by a recipe from Bon Appétit and won the Lemon Cook-Off Audience Prize.

–Emily Ohara, Faculty/JBFC Kids Curator

I N G R E D I E N T S :

+ 2 cups shelled fresh or frozen peas, thawed

+ 2/3 cup ricotta cheese+ 1/3 cup grated parmesan+ 1 tablespoon minced preserved

lemons, plus more for serving (wash it first and scrap out all the pit—only use the peel.)

+ 1 tablespoon fresh lemon juice+ 1/4 teaspoon red pepper flakes,

plus more for serving+ 2 tablespoons olive oil,

plus more for serving+ 1 small shallot+ 1/2 teaspoon kosher salt+ Ground black pepper+ 12 slices ciabatta, toasted

D I R E C T I O N S :

Combine peas, ricotta, parmesan, 1/2 tablespoon minced preserved lemon peel, and shallot into a food processor; pulse until desired consistency. Transfer to a medium bowl and mix in remaining 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes, and 2 tablespoons olive oil.

Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil. Top with pea mash, sprinkle with preserved lemon peel and more red pepper flakes, and drizzle with more oil.

V E G E T A R I A N

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7

Smoked Salmon AppetizerI’m constantly looking for a quick and easy “something” to serve with cocktails when friends stop by. Here’s one of my favorites—it’s always a winner!

–Dotty Battel, Volunteer

I N G R E D I E N T S :

+ Thin-sliced smoked salmon

+ Smoked salmon spread

+ Mayonnaise

+ 1 baguette

+ Cucumber, sliced thin

+ Fresh dill, cut into small sprigs

D I R E C T I O N S :

Cut the salmon into small strips, about one inch wide, and roll each piece up. Mix salmon spread and mayo together to make the mixture creamier and less fishy.

Place a slice of cucumber on a thin slice of baguette (toasted if preferred). Add the salmon spread mixture, followed by the salmon roll-up. Top with a sprig of dill, and serve.

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Potato GnocchiThis dish won third prize in our “Fully Loaded” Potato Cook-Off. I recommend topping the gnocchi with a basil or hazelnut pesto, but the brown butter and sage sauce recipe included herein works just as well.

–Paige Grand Pre, Marketing Associate

I N G R E D I E N T S :

Brown Butter Sauce:

+ ½ cup (1 stick) unsalted butter+ 2 tablespoons sherry vinegar+ 2 tablespoons thinly sliced

sage leaves+ Sea salt and freshly ground pepper,

to taste+ Parmigiano-Reggiano cheese for

serving

Potato Gnocchi:

+ 2 pounds russet potatoes+ ½ cup unbleached all-purpose flour,

plus more as needed+ ½ cup cake flour, plus more

as needed+ 2 large eggs, beaten+ 1 teaspoon sea salt,

plus more for boiling water

D I R E C T I O N S :

Preheat oven to 400°.

To make gnocchi: Pierce the potatoes all over with a fork. Place the potatoes onto a rimmed baking sheet and bake in the oven until tender, about 1 hour. Set aside until cool enough to handle. Using a kitchen towel and paring knife, carefully peel the potatoes and immediately process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or baking sheet.

Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have a smooth, cohesive dough (about 2 minutes). If the dough feels sticky, incorporate up to 1/4 cup more cake flour. Set gnocchi aside, covered with a kitchen towel, to rest for twenty minutes.

Place dough on a lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4 inch in diameter. Using a bench scraper or knife, cut the rope into 3/4 inch long pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.

Bring a large pot of water to a gentle boil and season generously with salt.

To prepare brown butter sauce: Melt butter in a large skillet over medium-high heat, stirring occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma. Stir in sherry vinegar and sage. Taste and adjust seasoning with salt and pepper. Reduce heat to low.

Meanwhile, add gnocchi in batches to the simmering water and cook until they float to the surface, 2 to 3 minutes. Using a slotted spoon, transfer cooked dumplings to the skillet with the sauce, gently stirring to coat with the butter and sage. Taste and adjust seasoning with salt and pepper.

Transfer to warmed, shallow pasta bowls or large rimmed serving platter; garnish generously with grated Parmigiano-Reggiano cheese, and serve immediately.

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V E G E T A R I A N

9

Slow Cooker Spinach Dip I love making this recipe for potlucks. People always compliment it and, thanks to the slow cooker, it’s an easy dish that’s still a big crowd-pleaser.

–Sarah Soliman, Marketing Associate

I N G R E D I E N T S :

+ 1 (10 oz.) bag fresh baby spinach, roughly chopped

+ 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained

+ 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes

+ 1 cup light sour cream or plain Greek yogurt

+ 1 cup shredded mozzarella cheese+ 1/2 cup grated parmesan cheese+ 1/3 cup finely-chopped white

or red onion+ 4 cloves garlic, minced+ ½ tsp. black pepper+ 1/4 tsp. salt

D I R E C T I O N S :

Combine all ingredients in a large mixing bowl and stir until evenly combined. Transfer the mixture to the bowl of your slow cooker.

Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.

V E G E T A R I A N

10

Slow Cooker LasagnaOne winter day my Aunt Doris served me lasagna from her crock pot. Since then I’ve been hooked! This recipe is so versatile and EASY! I usually swap out the meat in favor of veggies for a crowd pleasing potluck dish.

–Erica Mercer, Graphic Designer

I N G R E D I E N T S :

+ 1 pound bulk Italian sausage+ 1 medium onion, chopped (½ cup)+ 3 cans (15 ounces each)

Italian-style tomato sauce+ 2 teaspoons dried basil leaves+ ½ teaspoon salt+ 2 cups shredded mozzarella cheese

(8 ounces)+ 1 container (15 ounces) part-skim

ricotta cheese+ 1 cup grated parmesan cheese+ 15 uncooked lasagna noodles

D I R E C T I O N S :

Cook sausage and onion in a skillet over medium heat for 6-8 minutes, stirring occasionally, until sausage is no longer pink. Drain excess oil, and stir in tomato sauce, basil, and salt.

Mix 1 cup of the mozzarella cheese with the ricotta and parmesan cheeses. Spoon 1/4 of the sausage mixture into your slow cooker, top with 5 noodles (broken into pieces to fit). Spread half of the cheese mixture and 1/3 of the sausage mixture. Top with 5 noodles, remaining cheese and 1/4 sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted, and serve!

11

Chicken and ZucchiniMy favorite recipe for using up the over-abundance of zucchini and tomatoes at the end of the summer. All my family members enjoy this dish, and it is great for a large crowd.

–Tara Bongiorno, Customer Service Assistant

I N G R E D I E N T S :

+ 1 pint of grape or plum tomatoes

+ 3 medium zucchini

+ 3 cloves garlic

+ 1 pound of chicken breast

+ To taste: salt, pepper, red pepper, and olive oil

D I R E C T I O N S :

Cut chicken breast into bite-size pieces. Put in a bowl and coat with oil, salt, and pepper. Brown in a hot skillet.

While chicken is browning, heat olive oil, sliced garlic and tomatoes in saucepan.

Add zucchini and cooked chicken and cover.

Cook until zucchini is softened, about 10 minutes.

Serve over rice or pasta.

12

Roasted RootsI love to cook but often don't find the time to do so. This dish has served us well, because it is healthy, tasty, and most importantly, quick to prepare. Perfect in the fall and winter when the leaves are changing. Hope you enjoy it as much as we do.

–Sean Weiner, Director of Creative Culture

V E G A N

I N G R E D I E N T S :

+ 1 pound carrots, peeled+ 1 pound parsnips, peeled+ 1 large sweet potato, peeled+ 3 tablespoons good olive oil+ 1 1/2 teaspoons kosher salt+ 1/2 teaspoon freshly ground

black pepper+ 2 tablespoons chopped

flat-leaf parsley

D I R E C T I O N S :

Preheat oven to 425°.

Peel and chop the parsnips, sweet potato, and carrots into large two-bite chunks.

Place all the cut vegetables in a large bowl. Drizzle them with olive oil, salt, and pepper. Getting a bit messy, massage the oil into the vegetables with your hands. Toss well. Place the vegetables in a single layer on 1-2 baking sheets.

Bake for 25 to 35 minutes, until all the vegetables are tender, turning once halfway through.

Before serving, sprinkle with parsley and season to taste.

13

ToffeeMy mom and aunt used to make this for my grandfather every Christmas. My brother and I would end up eating most of it before we gave it to him, so eventually my mom taught me the recipe. It takes a lot of practice to get the chemistry exactly right, but it tastes delicious even if you under- or over-cook it!

–Genevieve Oliver, Development Associate

I N G R E D I E N T S :

+ 2 cups salted butter

+ 2 cups plain white sugar

+ 2/3 bag of chocolate chips

+ 2/3 bag of nuts (pecans or walnuts recommended)

D I R E C T I O N S :

Line a cookie sheet with high sides with parchment paper.

Put butter and sugar in a saucepan on high heat and let them melt together. Stir gently with a wooden spoon while you’re doing this so butter and sugar combine.

Let it sit, stirring occasionally (it will be bubbling up toward the top of the saucepan) until it smells like it’s burning and is pale brown in color, kind of blushing with a darker brown when you stir.

Pour the mixture (carefully because it is extremely hot!) into the cookie sheet and sprinkle the chocolate chips over the top. Let them sit and melt for about five minutes, then spread them over the surface of the toffee.

After that, sprinkle nuts over the top and press them in with the back of a spoon. Let it sit for a while, and put outside to cool if you can. If you have to be inside, it will probably have to cool overnight. Break it up with your hands and enjoy!

14

Banana Nut Bread This and the pumpkin bread (page 15) are two of my family’s die-hard recipes. My mom owned her own catering company while I was growing up and she used to make these a lot.

–Sarah Lempke O’Hare, Manager of School Programs

I N G R E D I E N T S :

+ 2/3 cup margarine

+ 1 1/3 cups sugar

+ 2 eggs

+ 1 1/2 cups mashed bananas (3 or 4)

+ 3 cups flour

+ 1 teaspoon baking powder

+ 1 teaspoon baking soda

+ 1/3 cup buttermilk

+ 3/4 cup chopped pecans

D I R E C T I O N S :

Cream margarine and sugar. Add in eggs, followed by bananas.

Mix together flour, baking powder, and baking soda. Mix dry ingredients into the batter alternately with buttermilk and stir only until blended. Add nuts.

Bake at 350° for 30-45 minutes until middle is done. Makes 2 medium loaves (filled about 1/2 full).

15

Pumpkin Bread This and the banana nut bread (page 14) are two of my family’s die-hard recipes. My mom owned her own catering company while I was growing up and she used to make these a lot.

–Sarah Lempke O’Hare, Manager of School Programs

D I R E C T I O N S :

Mix eggs, canned pumpkin, and sugar together. Add vegetable oil and water.

Mix together flour, baking powder, baking soda, and spices, and pour slowly into the batter. Stir only until blended. Add nuts, dates or raisins. Bake in 5 small or 2 large loaf pans at 350° for 40-55 min.

I N G R E D I E N T S :

+ 3 1/2 cups flour

+ 3 cups sugar

+ 3/4 teaspoon salt

+ 2 teaspoons baking soda

+ 1 teaspoon cinnamon

+ 1 teaspoon nutmeg

+ 1 cup vegetable oil

+ 4 eggs

+ 2/3 cup water

+ 2 cups canned pumpkin

+ 1 cup raisins or dates (optional)

+ 1 cup pecans (optional)

16

Paige’s Peanut Butter CookiesPerfect for imprinting, cutting into shapes, or decorating, these cookies are well-suited for the fall—especially Halloween, Thanksgiving, and harvest festivals. I brought these in for our office Halloween party decorated with icing and sprinkles; they were a big hit. This recipe makes about 5 dozen cookies.

–Paige Grand Pre, Marketing Associate

I N G R E D I E N T S :

+ 1 cup granulated sugar

+ 1 cup brown sugar

+ 1 cup peanut butter

+ 1/2 cup shortening

+ 1/2 cup butter, softened

+ 2 eggs

+ 2 1/2 cups flour

+ 1 1/2 teaspoons baking soda

+ 1 teaspoon baking powder

+ 1/2 teaspoon salt

D I R E C T I O N S :

In large bowl, blend sugars, peanut butter, shortening, butter, and eggs. Stir in remaining ingredients. Cover and chill for 2 hours.

Heat oven to 375°. Shape dough into 1 1/4 inch balls and place about 3 inches apart on ungreased cookie sheet. Using a fork dipped in sugar, flatten by making a crisscross pattern.

Bake 9 to 10 minutes or until light golden brown. Cool 2 minutes; remove from pan and cool completely.

17

Pumpkin Pudding CakeAt some place where I was having afternoon tea with friends, I came across this recipe in a tiny paperback cookbook with recipes from other places that serve afternoon tea across the United States. It is so easy and a very different kind of pumpkin recipe. You can use either lemon or yellow cake mix.

This recipe won the JBFC Pumpkin Cook-Off competition!

–Abby Popper, Public Relations

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I N G R E D I E N T S :

+ 1 large can of pumpkin puree

+ 1 can evaporated milk

+ 3 eggs

+ 1 1/4 cups sugar

+ 1 teaspoon allspice

+ 3/4 teaspoons ground ginger

+ 2 teaspoon cinnamon

+ 1/2 teaspoon salt

+ 1 box lemon cake mix

+ 1 cup chopped nuts

+ 3/4 cup butter, melted

+ Whipped cream (optional)

D I R E C T I O N S :

Preheat oven to 350°. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, allspice, ground ginger, cinnamon, and salt. Mix well and pour into a greased 9x13 baking dish.

Sprinkle dry lemon cake mix over the pumpkin mixture and gently pat down. Sprinkle chopped nuts over cake mix in pan. Drizzle melted butter over ingredients in pan.

Bake for 50 minutes. Let cool before cutting into squares. If desired, serve with whipped cream.

18

Lemon BarsThis recipe won 3rd place at our JBFC Lemon Cook-Off. I was looking for a recipe that had the classic, familiar taste that we know and love, and this was it!

–Erica Mercer, Graphic Designer

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I N G R E D I E N T S :

+ 1 cup unsalted butter, softened

+ 2 cups white sugar

+ 2 cups all-purpose flour, plus 1/4 cup

+ 4 eggs

+ 2 lemons, juiced

D I R E C T I O N S :

Preheat oven to 350°.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.