42 | SEPTEMBER 14 • 2023 

2 Tbsp. lemon juice

1 tsp. garlic, finely chopped 

1 tsp. ground cumin

1 tsp. paprika

Kosher salt pepper to taste

Directions
Preheat oven to 475°F.
Combine eggplant and 
zucchini on a baking sheet 
and spread out the cubes 
and drizzle 1 Tbsp. with olive 
oil. After 20 minutes in the 
oven on the middle rack, 
you can also sprinkle with 
red peppers and onions 
and more olive oil. After 15 
minutes, set aside to cool 
but not get cold.
Add roasted ingredients 
and toss well in a large 
bowl. Add extra ingredients 
and toss well. 
Stir together the dressing 
ingredients and whisk well 
in a bowl. Pour half the 
dressing into the bowl with 
the other ingredients and 
toss well. Add any extra 
dressing as needed for 
flavor. 
Add the crumbled feta. 
Makes 8 or more servings.

APPLE AND SWEET 
POTATO BAKE
Ingredients

4 Tbsp. (½ stick) butter, melted

½ cup brown sugar

½ tsp. ground cinnamon

1½ pounds sweet potatoes, 

peeled and cut into ½-inch 

chunks

¼ tsp. salt

3 cups Golden Delicious apples, 

peeled and cut into ½-inch 

chunks 

2 cups cheddar cheese, shredded

Directions
Preheat oven to 375°F. 
Spray a medium glass or 

ceramic baking dish with 
nonstick cooking spray. 
Combine all ingredients, 
except cheese, in a large 
bowl and toss well. Transfer 
the ingredients to the 
prepared baking dish. Spray 
one side of the foil with 
nonstick cooking spray and 
cover the baking dish with 
the foil, sprayed side down. 
Bake for 30 minutes. 
Reduce heat to 350°F. 
Uncover and sprinkle the 
cheese over the potatoes. 
Bake for 30 minutes more. 
Serve immediately or cover 
and chill until 1 hour before 
serving. Makes 12 servings. 
Reheat in a 275° oven for 
1 hour. Serve hot or warm. 
Makes 8 or more servings.

GLUTEN-FREE APPLE 
CRUMBLE
Ingredients

3 pounds Granny Smith apples, 

medium, unpeeled and cut into 

1½-inch chunks

⅓ cup honey or maple syrup

¼ cup apple juice (or water)

1 Tbsp. lemon juice

1 Tbsp. cornstarch

2 Tbsp. cinnamon

1 cup golden raisins, optional

Topping 

2 cups old-fashioned oats (use 

certified gluten-free oats for a 

gluten-free crisp)

½ cup walnuts, chopped 

(optional)

½ cup brown sugar

½ cup (1 stick) butter, melted

Directions
Preheat the oven to 350°F.
In a large bowl, combine 
apples, honey and apple 
juice or water and toss 
well with your hands. Add 
remaining lemon juice, 

cornstarch, cinnamon and 
raisins and toss well to 
combine. 
Place into a medium glass 
or ceramic baking dish. Pour 
the mixture over the apples 
and toss to combine. Bake 
for 30 minutes.
In the same (not 
necessarily clean) bowl, stir 
together the oats, walnuts 
and brown sugar, toss well. 
Add the melted butter, toss 
well.
Sprinkle the toppings on 
top of the apples. Bake for 
30 minutes, until golden. 
Let the crisp rest for 5 to 
10 minutes before serving. 
Serve with vanilla ice cream 
— I insist. Leftovers keep 
well in the refrigerator, 
covered, for about five days.

GLUTEN-FREE CARROT 
BANANA BREAD
Ingredients

2 cups almond flour

1 tsp. baking soda

1 tsp cinnamon

¾ tsp. baking powder

¾ tsp. salt

1½ cups (about 3 medium 

bananas) mashed banana 

½ cup carrot, finely chopped 

½ cup pure maple syrup, honey 

or agave

¼ cup water

½ cup oil or additional water

2 tsp. pure vanilla extract

Optional crushed walnuts, 

coconut, etc.

Directions
Preheat the oven to 350°F.
Grease a small 95 pan 
and line the inside with 
parchment. 
Combine almond flour, 
baking soda, cinnamon, 
baking powder and salt 
in a bowl. If desired, you 
can add ½ cup crushed 
walnuts and/or a handful of 
shredded coconut. 
Whisk liquid ingredients — 
including carrot and banana 
— in a separate bowl. Pour 
wet into dry and stir to form 
a batter. Smooth into the 
prepared pan. Bake on the 
center rack for 45 minutes 
or until a toothpick inserted 
into the center comes out 
mostly clean. Let cool. 
Cover and refrigerate 
overnight. Taste and texture 
are much better the second 
day — and even better the 
third day as it gets sweeter. 
Leftovers can be sliced and 
frozen for up to a month. 

ROSH HASHANAH
RECIPES

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