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vegetables & legumes

Za’atar Roasted Sweet Potatoes

Recipe by Judith Rontal

<em>Za’atar</em> Roasted Sweet Potatoes

Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or

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Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

Recipe by Nava Atlas

Sabbath Cabbage Salad Inspired by Rebbetzin Mushy

The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!

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Quick Zucchini Pickles

Recipe by Judith Rontal

Quick Zucchini Pickles

Save your cucumbers for Israeli salad and turn your end-of-summer zucchini bounty into your winter pickle collection. While the classic dill pickle is always a favorite, you can pickle almost any vegetable or fruit with a simple brine. Once you master the basics, go ahead and try out different vinegars, spices and herbs. There are

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Japanese Simmered Kabocha Squash

Recipe by Judith Rontal

Japanese Simmered Kabocha Squash

Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.

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Vegan Carrot Lox

Recipe by Nava Atlas

Vegan Carrot Lox

Many contemporary recipes for vegan lox involve a lot of steps, and in some cases, many days, to accomplish. This simplified version doesn’t even require a knife, let alone a mandoline slicer. It starts with wavy-cut carrots, which are the perfect size, shape and thickness to serve as a lox substitute. Smoky seasoning is the

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Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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Eggplant Salad

Recipe by Susan Barocas

Eggplant Salad

This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). I have found similar recipes for this garlicky dip or spread among Greek, Turkish and Israeli Jews. For me, it all started with my little (under five feet tall) Russian grandmother,

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