With the holiday of Rosh Hashanah arriving at the end of September this year — Sept. 25-27, to be precise — it leaves a little time for us to transition from light summer fare to heartier autumn menus.
These inventive-yet-traditional High Holiday dishes from local cookbook writer and foodie Elite Jakob will make this Jewish new year one of your most delicious ever.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Apple and Pomegranate Salad
Ingredients
- 1 bag bag mixed greens (salad bowl full)
- 1 green apple, peeled
- 1/2 cup walnuts
- 1/2 cup pomegranate seeds
- 6 dates
For Dressing:
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- Salt & pepper
Instructions
- Layer the greens in a flat salad bowl. Hint: Consider using a wide bowl because it looks so pretty!
- Using a peeler, shave the apple on top of the greens in thin slices. Mix them gently into the greens and add the rest of the salad ingredients.
- Mix the dressing well and drizzle it all over the salad just before serving.
Cacio e pepe’s sharp cheese and smack of black pepper are a nice balance to eggy-creamy matzah brei.
Dara Bunjon talks with journalist, historian and chef Ramin Ganeshram, author of "The General's Cook," a novel about Chef Hercules Posey's time at George Washington's Mt. Vernon.
This year, Eddie's -- owned and operated by the Cohen family for nearly eight decades -- is offering three Pesach dinner packages, each with a different main course.
You won't miss the flour in these kosher-for-Passover chocolate brownies and from local foodie Elite Jakob.