Recipes for Rosh Hashanah
Sigona’s customer Mrs. Ella Potash, from the Redwood City Jewish Center (www.jewishredwoodcity.com), sent along these fruit & veggie themed recipes for Rosh Hashanah. Thanks for sending in the recipes, Ella!
This salad incorporates many significant simanim, foods which we eat on Rosh Hashanah in the hopes of being blessed with a sweet and fruitful new year. Serves 16 as appetizer on individual plates.
- 1 large head lettuce, in small pieces
- 1 bag baby spinach
- seeds of 1/2 pomegranate
- 1/2 Golden Delicious apple cut in small chunks (with peel)
- 1/2 Red delicious apple
- 1/4 cup chopped dates
- 1/4 cup oil
- 2 tsp. vinegar
- 1 tsp. minced scallion
- 2 tsp. honey
- 1 tsp. mustard
- 1/2 tsp. salt
- 1/4 tsp. garlic
- pinch of cayenne pepper
Add all prepared salad ingredients in a large bowl and stir to mix. Whisk dressing ingredients together in a separate bowl and then pour over the salad. Stir gently to coat all pieces and then scoop onto individual plates and serve.
Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes. Traditionally sliced in rounds, carrots bring to mind gold coins, symbolizing the hope of prosperity in the year to come.
USE: 2-quart saucepan. YIELDS: 4 servings.
- 1 tsp oil
- 4 to 6 carrots, sliced
- 1 large sweet potato, cubed
- 2 to 3 tsps. honey or 4 Tbsp. sugar
- 1/4 cup orange juice
- dash of salt
- 2 slices pineapple, cut into pieces
- 1/2 tsp nutmeg (optional)
Coat bottom of 2-quart saucepan with oil and heat on low. Add carrots and cook on low heat for about 10 to 15 minutes. Add sweet potato, honey, orange juice, and dash of salt. Cook over low flame for 30 minutes.
Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat. Serve warm.