38 | SEPTEMBER 9 • 2021
HIGH HOLIDAYS
DINING IN
T
his year’s early High
Holidays mean I’ll be
eating (and serving)
cider mill donuts and drink-
ing fresh cider
from any of the
myriad cider
mills in our
area. I’ll keep
those donuts
in the bag and
heat them in
the oven for a
few minutes
at 2000F. I may also pick up a
few caramel apples to slice and
serve as well.
This is also technically “har-
vest time,” so I’m thinking of
new vegetarian and vegan dish-
es. Try some of these for your
special break-the-fast meal.
WILD RICE AND ORZO
SALAD WITH BASIL
This is more of a side dish
than a salad, so serve it with
dinner.
Ingredients
1 Tbsp. thinly sliced fresh basil
leaves
1 tsp. chopped fresh oregano
½ tsp. chopped fresh thyme
1 clove garlic, grated
1½ Tbsp. sugar
¼ cup champagne vinegar
½ cup olive oil
½ teaspoon (or more to taste)
kosher salt
¼ teaspoon coarsely ground black
pepper
For the salad:
½ pound (1 cup) long grain wild
rice
½ pound (1 cup) dried orzo pasta
1 red bell pepper, finely diced
1 cup fresh or frozen corn kernels
(thawed if frozen)
2 Tbsp. chopped red onion
½ cup toasted sliced almonds
½ cup chopped fresh parsley
leaves
¼ cup raisins or dried cranberries
¼ cup pomegranate seeds (arils)
optional
¼ cup thin sliced fresh basil
Salt and pepper to taste
Dressing:
¼ cup olive oil
¼ cup white balsamic vinegar
1 Tbsp. honey, melted (I do this in
the microwave)
1 tsp. Dijon mustard
Directions
Cook the wild rice and the
orzo according to package
instructions to al dente (don’t
make them mushy). Transfer
both to large bowls and set
aside.
Whisk together the dress-
ing ingredients in a small
bowl and pour over the rice
and orzo. Use a rubber spat-
ula to fold in the dressing.
Allow to cool to room
temperature before adding
remaining ingredients.
Toss well and serve at
room temperature, or cover
and chill until ready to serve.
Makes 8 servings.
ROASTED SWEET
POTATOES WITH LEEKS
Ingredients
¼ cup olive oil
6 medium sweet potatoes, skin-
on and diced into equal, bite-size
chunks (about 2 pounds)
1 cup leek “rings” (white parts only)
1 cup diced celery
1 Tbsp. chopped garlic
1 tsp. kosher salt (you can add
more later)
½ tsp ground black pepper (you
can add more later)
¼ tsp. ground cayenne pepper
(optional)
½ cup chopped scallions, garnish
Directions
Preheat oven to 4250. Line
a rimmed baking sheet with
foil or parchment.
Toss all ingredients (except
Try these fl
avorful side dishes when you break your fast.
Try these fl
avorful side dishes when you break your fast.
Eat Your Veggies
Annabel
Cohen
Contributing writer