58 | SEPTEMBER 2 • 2021 

Combine all ingredients in a large bowl 
and toss well. Arrange on the baking sheet 
and cook for 8-10 minutes. Remove from 
oven and let cool on the baking sheet. 
Adjust salt to taste. Serve warm or at room 
temperature. Makes 8 or more servings. 

PERSIAN JEWELED RICE

Ingredients
2 cups basmati rice
One 4-inch whole cinnamon stick
1 tsp. ground turmeric
2 tsp. Salt
1 tsp. ground cardamom
5 cups water
¼ cup olive oil 
½ dried cranberries
½ cup chopped shelled pistachios
½ cup golden or green raisins
½ cup chopped fresh parsley
1 tsp. Fresh grated orange zest or peel

Directions
Bring 5 cups of water to a boil in a large 
saucepan. Add the rice, seasonings and 
spices and stir well. Reduce heat to medi-
um, cover and cook for 20-minutes. If 
there is still water in the pan, remove 
from heat and keep the rice covered until 
the water evaporates. Transfer rice to a 
large bowl and allow to cool to warm. 
Gently mix in the remaining ingredients, 
adjust salt to taste and serve at room 
temperature. Makes 8 servings. 

QUICK VEGETABLE SOUP WITH 
OLIVE OIL DRIZZLE
I serve this with shaved Parmesan cheese 
garnish
Ingredients
1 Tbsp. olive oil
1 cup chopped onions
1 cup small diced carrots
½ cup diced celery
6 cups water, vegetable or chicken broth
3 cups chopped tomatoes

1 can (about 15 ounces) canned beans, 
chickpeas or lentils drained and rinsed (any 
variety)
1 cup unpeeled redskin potatoes, cut into 
¾ inch dice
4 cups mixed fresh or frozen vegetables, 
thawed (I used corn, green beans, peas and 
baby okra) 
Salt and fresh ground pepper to taste
¼ cup extra virgin olive oil

Directions
Heat oil in a large saucepan over medium 
heat. Add onions and celery and cook, 
stirring frequently, until onions are trans-
lucent, about 5-minutes.
Add remaining ingredients and bring to 
a boil. Reduce heat to simmer and cook, 
uncovered, until vegetables are tender, 20 
to 25 minutes. Season with salt and pepper, 
to taste.
Serve the soup drizzled with olive oil 
and garnished with fresh shaved or grated 
Parmesan cheese if desired. Makes 8 or 
more servings. 

ROASTED LITTLE POTATOES 
WITH TAHINI

Ingredients
3 pounds small red-skin or colored 
potatoes, halved (or quartered if large)
2 Tbsp. olive oil
1 Tbsp. minced garlic
Salt and pepper to taste
¼ cup tahini (sesame seed paste)
¼ cup lemon juice
½ cup fresh cut parsley (or 2 Tbsp. dried 
parsley flakes)

Directions:
Preheat oven to 375˚. Line a rimmed 
baking sheet with parchment. Set aside.
Combine potatoes, oil and garlic in a 
large bowl and toss well. Transfer to the 
baking sheet and cook, uncovered for 
30-minutes or until just tender. 

Serve tossed with tahini, parsley and with 
salt, pepper to taste. Makes 8 servings. 

BAKED LAYERED EGGPLANT, 
ZUCCHINI, TOMATOES AND FETA

Ingredients
Extra-virgin olive oil
1½ pounds zucchini, sliced into thin 
rings
1½ pounds small eggplants, cut into thin 
rings
Salt and freshly ground pepper to taste
1 cup chopped onions
1 cup chickpeas
1 can (28-ounces) diced tomatoes in 
juice
1 cup crumbled cheese: Feta, goat or 
shredded Parmesan are good choices
¼ cup chopped fresh basil
⅓ cup panko or coarse dry breadcrumbs

Directions
Preheat the oven to 425°. Brush an 
attractive glass or ceramic baking dish with 
olive oil. 
Meanwhile, in a large skillet, heat 2 
tablespoons oil over medium-high heat. 
Add the shallots and chickpeas and 
cook over moderate heat until softened, 
3 minutes. Add the tomatoes and cook 
over high heat until slightly softened and 
bubbling, 1 minute. Season with salt and 
pepper.
Shingle the eggplant and zucchini in 
the baking dish (layering them around 
the dish, overlapping the slices). Top with 
tomato, onion, chickpea mix. Top with 
cheese. Bake for 15 minutes. Mix the panko 
with the 1 tablespoon oil and sprinkle over 
the vegetables. Bake for 20 minutes more. 
Let stand for 5 minutes, then serve hot, 
warm or at room temperature. Makes 8 or 
more servings. 

ROSH HASHANAH
DINING IN

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SEPTEMBER 2 • 2021
58 | SEPTEMBER 2 • 2021 

