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rice & grains

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Recipe by Nava Atlas

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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Israeli Healthy Baby Mush

Recipe by Joshua Rosenstein

Israeli Healthy Baby Mush

This is a popular dish for Israeli babies, as it combines grains (pick the one of your choice—in Israel, it’s usually made with ptitim, or Israeli couscous) and vegetables. If you prefer, add half a cup of red lentils at the very beginning (you’ll need about one-fourth cup extra water), and skip the tahini.

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Mujaddarah

Recipe by Nava Atlas

<em>Mujaddarah</em>

Mujaddarah is often made with cracked wheat (bulgur), and sometimes with rice. Either way, the grain is combined with high-protein lentils and lots of onions browned by olive oil. This simple and delicious preparation is beloved dish in Israeli as well as other Middle Eastern cuisines.

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Stuffed Zucchini Rolls

Recipe by Sarah Newman

Stuffed Zucchini Rolls

Before Rosh Hashanah, we read Nitzavim during which all of the Israelites establish a covenant with God. Entering into the covenant is stepping into a concrete process in this world. “For the mitzvah which I command you this day, it is not beyond you, nor is it remote from you. It is not in heaven…It

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Colombian Arroz con Pollo (Rice with Chicken)

Recipe by Merav Levkowitz

Colombian <em>Arroz con Pollo</em> (Rice with Chicken)

Everyone makes arroz con pollo a little bit differently—some people add tomatoes, some shred the chicken while others leave it in whole pieces and so on and so forth. This is my Colombian grandmother’s recipe. If you can, make it one day in advance of when you want to serve it, cool, refrigerate overnight and reheat

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Baby Artichoke Risotto

Recipe by Marcia Friedman

Baby Artichoke Risotto

When spring comes, Italians and Italian Jews savor using the fresh crop of artichokes in a variety of dishes. Artichoke risotto (risotto ai carciofi) was one favored by Venice’s Jews—once you taste it, it will be clear why. The creamy dish yields a mild artichoke flavor with nice little bites of artichoke hearts and herby freshness

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