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

