Aviva Wolf is a caterer, event planner, and the private chef behind The Class and Taryn Toomey. Inspired by clean living and eating, she has amassed a cult following both in New York and globally as people flock to her recipes for a refreshing take on some of our childhood favorites.
We caught up with the master chef to ask her to share six of her all-time fave dishes (and yes, soup and dumplings are included).
| Combine all ingredients in a high powered blender and process until smooth and creamy.
| Top with optional garnish.
Autumn Chicken Salad Makes 4-6 servings.
2 1/2 pounds boneless skinless chicken breast
2 tbsp olive oil
Salt and freshly ground black pepper
1/2 cup celery, sliced
1/2 cup fennel, sliced
1/2 cup green grapes, halved
1/3 cup scallion, thinly sliced
1/4 cup walnuts halves
1 cup fresh parsley leaves, chopped
2 tbsp rice wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
Freshly ground pepper
1/4 cup olive oil
| Arrange a rack in the middle of the oven and heat to 350°F. Place the chicken on a rimmed baking sheet. Rub some olive oil over the chicken and season all over with salt and pepper. Roast until the chicken is cooked through to an internal temperature of 160 degrees, 20 to 25 minutes.
| Set the chicken aside on the baking sheet until cool enough to handle. Shred the cooled chicken either by hand or slice with a knife. Place shredded chicken in a large bowl, and drizzle the chicken with a bit of the juices from the pan to moisten.
| Add the celery, fennel, onion, grapes, walnuts and parsley.
| Place the vinegar, mustard, salt, and pepper in a small bowl and whisk to combine. While whisking continuously, pour in the olive oil until fully blended. Drizzle the vinaigrette over the chicken salad and toss to coat.
Autumn Pear Cobbler Makes 6 servings.
8 very ripe pears, bosc, d’anjou or seckel, peeled, cored and cut into chunks
1 1/2 tbsp fresh ginger, grated
2 tbsp sugar, separated plus extra for topping
1 tbsp fresh lemon juice
1 3/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1/4 cup butter, chilled and cubed
3/4 cup milk, plus more for brushing
| Preheat oven to 425 degrees F. Grease a large baking pan or oven proof dish, set aside.
| Combine pears, ginger, 1 tablespoon sugar and lemon juice in a bowl. Toss to combine and pour mixture into prepared pan.
| In a second bowl combine flour, salt, baking powder and remaining tablespoon of sugar. Whisk with a fork to combine. Add butter to flour mixture and blend using a pastry cutter, two knives or fingertips until butter is incorporated and mixture resembles coarse crumbs.
| Create a well in the center of flour/butter mixture. Pour milk into the center of the well and knead mixture gently to create a smooth dough, sprinkle in extra flour if dough is sticky.
| Break off golf ball size pieces of dough and place on top of fruit. Brush dough with extra milk and sprinkle with extra sugar.
| Bake until golden brown, 30-40 minutes.
Quick Tomato Soup Makes 2 servings.
1 28 oz can whole plum tomatoes
1 tbsp extra virgin olive oil
1 onion, chopped
2 cloves of garlic, minced
1 large carrot, chopped
1/2 tsp crushed red pepper
1/2 tsp dried thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp balsamic vinegar
optional—1 tbsp fresh herbs (thyme, basil, parsley or oregano)
| Heat oil in a pot over medium heat. Add onion and garlic to hot oil, and saute until translucent, 2- 3 minutes. Add carrot, and saute until softened but not browned.
| Add crushed pepper, thyme, salt, pepper and whole tomatoes to the pot. Using a large wooden spoon break up the tomatoes into chunks. Bring mixture to a boil and reduce to simmer, 15-20 minutes.
| Remove the pot from the heat. Using an immersion blender, puree until smooth. Alternately, pour mixture into a traditional blender and puree until smooth.
| Return the soup to the pot, add balsamic vinegar and fresh herbs. Season to taste with salt and pepper.
Tofu Spinach Dumplings Makes 3 dozen dumplings.
1/2 pound extra firm tofu
1 package frozen spinach, thawed and squeezed
1/2 cup carrots, peeled and roughly chopped
1/2 cup napa cabbage, shredded
1/2 red pepper, roughly chopped
2 scallions, roughly chopped
2 tsp finely minced ginger
4 sprigs fresh cilantro
1 tbsp soy sauce, plus additional for dipping
2 tsp sesame oil
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
1 package wonton wrappers
| Combine cornstarch with 1/2 cup of water in a small bowl and set aside.
| Cut tofu in half and lay between 2 layers of paper towel, allowing as much liquid to absorb as possible. Cut dried tofu into large cubes.
| Place tofu, spinach, carrots, cabbage, red pepper, scallions, ginger and cilantro in the bowl of a food processor. Run the machine for 20-30 seconds until all the ingredients are finely chopped and evenly combined. Add soy sauce, sesame oil, egg, salt and pepper. Pulse just to combine.
| To form the dumplings, lay the wonton wrappers on a dry cutting board. Place 1/2 teaspoon of tofu mixture in the center of the wrapper. Using your finger or a pastry brush, brush edges of wrapper with cornstarch mixture.
| Bring the edges together to form a neat purse. Repeat with remaining wrappers. *Dumplings can be frozen at this point in a sealed container, dusted with cornstarch.
| Bring a large pot of water to a boil. Place 5 dumplings in boiling water, stirring once to prevent them from sticking to the bottom of the pot. Once dumplings float to the surface, remove with a slotted spoon. Enjoy!
| Heat oil in a large pot over medium high heat. Add onion, garlic and peppers, cook until softened but not browned, about 3 minutes. Add the mushrooms and cook until all the liquid from the mushrooms is released and the mushrooms are golden. Add the tomato paste and spices, cook until fragrant.
| Add ground turkey to the mushroom spice mixture. Cook until turkey is opaque and thoroughly coated in spices. Add the broth or water, tomatoes and beans. Bring to a simmer and cook over gentle low heat, simmer for minimum 45 minutes to 1 hour.