Category: Rosh Hashanah

Roasted Cauli & Chickpea Salad

I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.

To view the reel on Instagram click here.

Roasted Cauli & Chickpea Salad

For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil

For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste

salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped

Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water

Method:

Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.

Related Recipes:

More Salad Recipes

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Hawaij Apple Crisp with Halva Crumble


Fruit Crisp is never about a recipe for me. If I find I have some fruit that’s gotten a little too soft and wrinkly for my taste – it’s time for some baked fruit – with whatever toppings I’ve got in the pantry. Lucky for you (and luckier for me!!) I had tons of halva leftover from a gig and I wanted to use it up. Add some hawaij for coffee – a delicious chai-like Yemenite blend, and it just takes it over the top!

You can get my TK Hawaij for Coffee on Amazon! DO NOT use Hawaij for soup!!

To view the reel on Instagram click here.

Hawaij Apple Crisp with Halva Crumble

6 apples, peeled, cored and sliced
1/3 c sugar
1 tsp Hawaij for coffee
Juice of 1/2 lemon
1 heaping tbsp cornstarch
Mix in a large bowl and transfer to a baking dish

In the same bowl, combine:
1 c flour
1/3 c sugar
1/4 c oil
1 tsp vanilla extract or paste
Pinch of kosher salt
2 tbsp sesame seeds
1/2 cup shredded halva
Mix with your hands to form crumbs and spread over apples

Bake at 350° uncovered for 40 min- 1 hour.

Serve with coffee ice cream and shredded halva!

Related Recipes:

Apple Crisp with Gluten-Free Marzipan Crumble

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Baharat Pumpkin Butter

I’m not a fan of pumpkin spice anything, so I did what I do best and put my own spin on pumpkin butter by adding baharat, silan and a little bit of tahini for creaminess.

In his cookbook Shaya, Alon Shaya shares “an odyssey of food, my journey back to Israel” and he calls Baharat spice “the fancy pumpkin pie spice”. It’s kind of a savory version with cumin, black pepper along with the warm notes of cinnamon, cardamom, cloves and nutmeg. Adding it to pumpkin butter gives it depth and spice that is so different from traditional pumpkin spice, and yes, I love it!

Pair it with a cinnamon raisin bagel for the ultimate treat!To view the reel on Instagram click here.

Baharat Pumpkin Butter

15oz can pumpkin purée
1 1/2 tsp baharat
1/4 cup silan
1/4 tsp kosher salt
2 tsp tahini paste

Method:

In a pan, combine the pumpkin, baharat, silan and salt. Cool over medium heat until reduced and thickened, 10-20 minutes. Stir in the tahini paste.

(For my homemade baharat blend click here.)

Related Recipes:

Baklava Pumpkin Pie
Cookie Butter Pumpkin Pie
Beer  Battered Pumpkin Rings

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Herbed Apple & Date Salad

I was lucky enough to spend the last week of the summer in Israel to join a close friend in celebrating a Bar Mitzvah (full itinerary to be posted after the Chagim!), but also for some inspiration for both my body (food!) and soul. What’s amazing about Israel is that you don’t have to seek those things out – they find you. Whether you’re going to the kotel for Friday night prayers, or taking a stroll through the shuk – beauty – in the form of soulful connections, culinary delights, Jerusalem stone, artisan creations, magical energy – surrounds you.

One such culinary delight that I found repeatedly in various forms – is this delicious herb salad. With loads of fresh parsley, crunchy celery, some kind of dried fruit (usually raisins) and nuts (often pecans or walnuts), the salad was simply dressed and so refreshing! I knew when I took my first bite that I needed to create a Rosh Hashanah version, and here it is!

Shana Tova! – to a SWEET New Year indeed.

Herbed Apple & Date Salad

1 bunch fresh parsley, chopped
3 stalks celery, diced small (use the leaves as well!)
1 green apple, peeled and diced small
4 medjool dates, pitted and diced small
1/3 cup roasted and salted sunflower seeds
3 tbsp olive oil
2 tbsp silan
juice of 1/2 lemon
kosher salt, to taste

Related Recipes:

holiday salad with apple & honey vinaigrette
pomegranate coleslaw
roasted beet salsa

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Apple Crumb Cake


I have to admit I’m not much of a baker but when it comes to the High Holidays, I pull out all the stops
Whether it’s an over the top bundt cake, my mason jar honey cakes for gift giving or my red wine chocolate cake – you’ll always
find me baking up something special for Rosh Hashanah. There’s just nothing like a a comforting slice of cake with tea for dessert,
or even for breakfast with a cup of coffee. I love creating new dishes that gets everyone excited for the holiday – it sets such a festive
mood for the whole family, and is really the foundation for making memories around the table. I know honey cake doesn’t always get
the most love, so this year, I created a recipe for an apple cider crumb cake that brings all the warm, cozy feels of fall. You can bake it
in a bundt pan, 9×13 tray or even a loaf – whatever you like best.

To view the reel on Instagram click here.

Apple Crumb Cake

3 medium apples, peeled and grated
1/2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
4 eggs
1 cup canola oil
1 cup apple cider (unfiltered apple juice)
2 tsp vanilla extract

Crumbs
1 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup canola oil

Method:

Grease and lightly flour a Bundt pan, set aside.
In a small bowl mix the apples and cinnamon.
Preheat oven to 350 degrees.

In a large bowl, whisk the flour, sugar, baking powder and salt.

In a medium bowl, whisk the eggs, oil, apple cider and vanilla.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula to incorporate.

In a separate bowl, mix the crumb ingredients until crumbly.

Pour half of the cake batter into the Bundt pan. Add the shredded apples, discarding any liquid that accumulated in the bowl. Top with remaining half of the batter, and sprinkle generously with the crumbs.

Bake for 60-70 minutes, or until a toothpick inserted comes out clean.

Related Recipes:

Apple & Honey Galette
Lemon Blueberry Crumb Cake

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