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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58 |
SEPTEMBER 2 • 2021
58 | SEPTEMBER 2 • 2021