jamie geller’s ROSH HASHANAH SIDES HIGH HOLIDAY RECIPE eBOOK If you’re anything like me, then you’re already dreaming about serving your famous family brisket, favorite roast chicken or even an impressive turkey for Rosh Hashanah. But the sides, well too often, the sides get relegated to second fiddle, and become an afterthought. But sides are where things can really get interesting, where you can flex those creative muscles and where you can easily incorporate Rosh Hashanah simanim, the foods that symbol- ize good fortune in the year to come. So I'm thrilled to share my new simanim inspired sides with you in this special ebook. This time of year recipes featuring simanim represent some of our most popular content and "sides" is one of highest trending searches. So I hope you find this ebook a happy marriage of all our favorites to round out those show stopping mains your planning. (And just in case you need help with your entrees, click here for a bevy of beauties, also simanim inspired, because I'd never, ever leave you hanging). Table of Contents

This Ebook was produced in collaboration Spinach Salad with Pomegranate with Latet Israeli Humanitarian Aid. Latet (“To Dressing | 6 Give” in Hebrew) was founded in 1996 and is the largest NGO combating poverty and food Grilled Plums with Chopped Kale and insecurity in Israel. Acting as an umbrella Honey Vinaigrette | 8 organization for 180 local associations, Latet | 10 operates the leading national food bank and Apple Rice Salad runs impactful aid programs, providing Balsamic Cucumber and ongoing assistance to 60,000 households Carrot Ribbon Salad | 12 and 1,000 Holocaust survivors. Harissa Spiked Carrots | 14 With the COVID-19 outbreak, Latet launched an Emergency Response with the vital and urgent Honey Roasted Sweet Potato mission to provide food and hygiene products to Stuffed Apples | 16 15,000 impoverished Holocaust survivors and | senior citizens. This operation quickly turned Curried Coconut Couscous 18 to be the largest citizen's initiative in Israel Spinach and Mushroom Noodle Kugel | 20 undertaken to face the pandemic. Butternut Squash Kugel | 22 Unfortunately, the pandemic has put Israel in a catastrophic economic crisis, making about 1 Spinach Mushroom Kugel | 24 million Israelis jobless. With 1 out of 4 Israelis out of the workforce, we are looking at hundreds Roasted Sweet Vegetables in Spicy of thousands of people that are daily struggling Cinnamon Cider | 26 to feed their families and take care of their Cranberry Couscous Squash Bowls | 28 elderly. As a response, Latet has added 10,000 families to its monthly list of food box recipients, Asian Vegetables with Quinoa | 30 to help these newly impoverished families stay afloat throughout the crisis while providing them Butternut Squash Chard Hash | 32 with the Holiday spirit. Black Eyed Peas And Green Beans | 34 Now more than ever do we need to come together to spread joy and holiday spirit. This Jachnun Stuffing | 36 Rosh Hashana, join us in making sure there will Spicy Sauteed Leeks And Spinach | 38 be no empty plates on Am Yisrael's table.

3 | Learn more and support Latet.org.il Rosh Hashana SEDER simanim ס י מ נ א מ י ל ת א

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies meet their end. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵאלֹ ֵהי אֲבוֹ ֵתינוּ ֶׁש ּי ִ ַּתמּוּ שֹוֹנ ְ ֵאינוּ.

Pomegranate May it be Your will, Lord our G-d and G-d of our ancestors, that we produce as much merit as the pomegranate produces seeds. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵאלֹ ֵהי אֲבוֹ ֵתינוּ ּ, ֶשׁ ִנ ּרְבּו ז ָכִיֹו ֵתנּו ּכָרִמֹון.

Fenugreek May it be Your will, Lord our G-d and G-d of our ancestors, that our merits grow abundant. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה' אֱלֹהינוּ וֵאלֵֹהי אֲבוֹ ֵתינוּ, ֶשי ִרְבּוּ ז ְכ ֻוֹ ֵתינו.ּ

4 | For holiday recipes, meal ideas and more visit JamieGeller.com

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies be cut off. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה' אֱלֹהינוּ וֵאלֵֹהי אֲבוֹ ֵתינוּ, ֶׁש ּי ִ ּכָרְתוּ שׂוֹנ ְ ֵאינו.ּ

Beets May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies vanish. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵֵאלֹֹ ֵֵקי אֲֲבוֹ ֵֵתינ ּּוּ ו ְְאִִמּוֹ ֵֵתינוּ, ֶׁש ּי ִסְ ַּת ּלְקוּ שׂוֹנ ְ ֵאינוּ.

Head of Fish May it be Your will, Lord our G-d and G-d of our ancestors, that we be the head, not the tail. ְי ִהי ָרצ ֹון ִמ ְּל ָפ ֶ ֽני ָך ֲאדֹ ָני ֱאלֹ ֵ ֽהינ ּו ֵואלֹ ֵהי ֲאב ֹו ֵ ֽתינ ּו, ׁ ֶש ִּנ ְה ֶיה ְלרֹא ׁש ְולֹא ְל ָז ָנב.

Fish May it be Your will, Lord our G-d and G-d of our ancestors, that we multiply like fish. ְי ִהי ָרצ ֹון ִמ ְּל ָפ ֶ ֽני ָך ֲאדֹ ָני ֱאלֹ ֵ ֽהינ ּו ֵואלֹ ֵהי ֲאב ֹו ֵ ֽתינ ּו, ׁ ֶש ִּנ ְפ ֶרה ְו ִנ ְר ֶּבה ַּכ ָ ּד ִגים.

Rosh Hashana Recipe Links

DATE and bittersweet chocolate truffles POMEGRANATE pavlova FENUGREEK / yemenite schug LEEK onion noodle cups roasted beets, greek style with honeyed pistatchios roasted butternut SQUASH roasted whole fish FISH crudo

***This seder simanim is based on The Koren Rosh HaShana Mahzor, Nusah Ashkenaz and Sefard. Rohr Family Edition. Rosh Hashana SEDER simanim ס י מ נ א מ י ל ת א

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies meet their end. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵאלֹ ֵהי אֲבוֹ ֵתינוּ ֶׁש ּי ִ ַּתמּוּ שֹוֹנ ְ ֵאינוּ.

Pomegranate May it be Your will, Lord our G-d and G-d of our ancestors, that we produce as much merit as the pomegranate produces seeds. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵאלֹ ֵהי אֲבוֹ ֵתינוּ ּ, ֶשׁ ִנ ּרְבּו ז ָכִיֹו ֵתנּו ּכָרִמֹון.

Fenugreek May it be Your will, Lord our G-d and G-d of our ancestors, that our merits grow abundant. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה' אֱלֹהינוּ וֵאלֵֹהי אֲבוֹ ֵתינוּ, ֶשי ִרְבּוּ ז ְכ ֻוֹ ֵתינו.ּ

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies be cut off. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה' אֱלֹהינוּ וֵאלֵֹהי אֲבוֹ ֵתינוּ, ֶׁש ּי ִ ּכָרְתוּ שׂוֹנ ְ ֵאינו.ּ

Beets May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies vanish. י ְהִי רָצוֹן מִ ּלְפָנֶיךָ ה׳ אֱל ֵקינוּ וֵֵאלֹֹ ֵֵקי אֲֲבוֹ ֵֵתינ ּּוּ ו ְְאִִמּוֹ ֵֵתינוּ, ֶׁש ּי ִסְ ַּת ּלְקוּ שׂוֹנ ְ ֵאינוּ.

Head of Fish May it be Your will, Lord our G-d and G-d of our ancestors, that we be the head, not the tail. ְי ִהי ָרצ ֹון ִמ ְּל ָפ ֶ ֽני ָך ֲאדֹ ָני ֱאלֹ ֵ ֽהינ ּו ֵואלֹ ֵהי ֲאב ֹו ֵ ֽתינ ּו, ׁ ֶש ִּנ ְה ֶיה ְלרֹא ׁש ְולֹא ְל ָז ָנב.

5 | Learn more and support Latet.org.il Fish May it be Your will, Lord our G-d and G-d of our ancestors, that we multiply like fish. ְי ִהי ָרצ ֹון ִמ ְּל ָפ ֶ ֽני ָך ֲאדֹ ָני ֱאלֹ ֵ ֽהינ ּו ֵואלֹ ֵהי ֲאב ֹו ֵ ֽתינ ּו, ׁ ֶש ִּנ ְפ ֶרה ְו ִנ ְר ֶּבה ַּכ ָ ּד ִגים.

Rosh Hashana Recipe Links

DATE and bittersweet chocolate truffles POMEGRANATE pavlova FENUGREEK / yemenite schug LEEK onion noodle cups roasted beets, greek style with honeyed pistatchios roasted butternut SQUASH roasted whole fish FISH crudo

***This seder simanim is based on The Koren Rosh HaShana Mahzor, Nusah Ashkenaz and Sefard. Rohr Family Edition. 6 | For holiday recipes, meal ideas and more visit JamieGeller.com Spinach Salad with Pomegranate Dressing | 6 servings

It’s incredible how simanim-inspired cooking can also be healthful. This salad is loaded with green leafy spinach, carrots and cabbage and topped with whole wheat croutons. Just trying to keep your “new year’s resolutions” on track from day one.

Ingredients For Salad 6 cups baby spinach leaves, whole or thinly sliced 2 cups carrot ribbons 1 cup cucumber ribbons 1 cup thinly sliced red cabbage honey whole wheat croutons (click for recipe) ½ cup pomegranate seeds For Dressing 1 shallot, minced 2 tablespoons pomegranate juice 1 tablespoon dijon mustard 2 tablespoons red wine vinegar 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup extra-virgin olive oil

Directions 1. In a salad bowl, toss the spinach, carrots, cucumbers, cabbage, croutons and pomegranate seeds. 2. In a small bowl, whisk shallots with pomegranate juice, mustard, vinegar, salt, and pepper. Whisk in oil in a steady stream. Drizzle dressing over spinach salad to taste, and gently toss to coat.

7 | Learn more and support Latet.org.il Contents Spinach Salad with Pomegranate Dressing | 6 Grilled Plums with Chopped Kale and Honey Vinaigrette | 8 Apple Rice Salad | 10 Balsamic Cucumber and Carrot Ribbon Salad | 12 Harissa Spiked Carrots | 14 Honey Roasted Sweet Potato Stuffed Apples | 16 Curried Coconut Couscous | 18 Spinach and Mushroom Noodle Kugel | 20 Grilled Plums with Chopped Kale and Butternut Squash Kugel | 22 Spinach Mushroom Kugel | 24 Honey Vinaigrette | 4 servings Roasted Sweet Vegetables in Spicy Cinnamon Cider | 26 Ingredients Cranberry Couscous Squash Bowls | 28 ½ cup honey Asian Vegetables with Quinoa | 30 about 20 thyme sprigs Butternut Squash Chard Hash | 32 4 plums, cut in half and pitted Black Eyed Peas And Green Beans | 34 Jachnun Stuffing | 36 olive oil Spicy Sauteed Leeks And Spinach | 38 10 cups of finely stemmed and chopped kale (about 2 pounds) 2 tablespoons lemon juice 3 tablespoons red wine vinegar ⅔ cup extra virgin olive oil 2 tablespoons toasted walnut oil (or more extra virgin olive oil)

Directions 1. Heat the honey and the thyme sprigs over medium-low heat in a small sauce- pan. When the honey is warm and very fluid, turn off the heat and allow the thyme to steep in it for 15 minutes. 2. Strain out the thyme and set the honey aside. 3. Preheat a grill or grill pan to medium. Brush the cut side of the plums with olive oil and honey. 4. Grill the plum halves until they are browned and caramelized (about 5-7 minutes). Turn the plums over and grill the other side for another 5 minutes. Set the plums aside to cool. 5. Whisk the remaining honey, lemon juice, and vinegar together. Season with salt and pepper. 6. Whisk in the oil until emulsified. Adjust seasoning. 7. Toss the salad in a large bowl or on a serving platter and drizzle lightly with warm vinaigrette. 8. Garnish with toasted nuts and sea salt.

8 | For holiday recipes, meal ideas and more visit JamieGeller.com 9 | Learn more and support Latet.org.il 10 | For holiday recipes, meal ideas and more visit JamieGeller.com Apple Rice Salad | 8 servings

Since lots of Ashkenazi folks have the custom to refrain from nuts during the High Holiday season I have omitted them from this recipe. But year-round consider adding ¼ to ½ cup chopped walnuts.

Ingredients 4 cups cooked brown or wild rice 1 cup thinly sliced celery ¼ cup thinly sliced leeks 4 pitted dates, thinly sliced ¼ cup chopped fresh dill 2 tablespoons lemon juice 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 2 generous tablespoons honey kosher salt and freshly ground pepper to taste 1 red apple, cored, quartered and thinly sliced

Directions 1. In a large bowl combine rice, celery, leeks, dates, and dill. Gently toss to combine. In a small bowl whisk together lemon juice, vinegar, oil, honey, salt and pepper. Pour dressing over rice salad and toss to coat evenly. 2. Top with apples just before serving.

11 | Learn more and support Latet.org.il Balsamic Cucumber and Carrot Ribbon Salad | 6 servings Ingredients 4 tablespoons balsamic vinegar 4 tablespoons extra virgin olive oil 4 tablespoons finely chopped shallots 2 tablespoons mayonnaise 2 tablespoons honey kosher salt freshly ground black pepper 1 large cucumber 3 large carrots 1 pint multicolored grape tomatoes, halved 2 cups watercress, cut into 2-inch pieces suggested garnishes: pomegranate arils

Directions 1. In a small bowl, combine vinegar, oil, shallots, mayonnaise, honey, salt, and pepper, and whisk well until dressing comes together. Set aside. 2. Using a vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to a large bowl and add tomatoes and watercress. Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour.

12 | For holiday recipes, meal ideas and more visit JamieGeller.com 13 | Learn more and support Latet.org.il 14 | For holiday recipes, meal ideas and more visit JamieGeller.com Harissa Spiked Carrots These carrots made with homemade harissa make the perfect side for meat, chicken, fish, or egg dishes. You can just use store-bought harissa, or easily make it yourself in a few minutes with a food processor or high-speed blender. And because you made it yourself, you control the heat, amount of salt, and quality of the ingredients. Homemade harissa can be stored, covered in the refrigerator for up to 1 month, or frozen for 3 months.

Ingredients: Harissa ½ teaspoon caraway seeds 2 red jalapeños, seeded and ½ teaspoon cumin seeds chopped ½ teaspoon coriander seeds 3 tablespoons extra virgin olive oil 6 garlic cloves 2 tablespoons fresh lemon juice 2 roasted red peppers ½ teaspoon kosher salt 2 dried ancho chiles, seeded and ½ teaspoon freshly ground black soaked in hot water and drained pepper Carrots 8 medium carrots Kosher salt 2 tablespoons extra virgin olive oil Freshly ground black pepper Harissa: 1. Toast caraway, cumin, and coriander seeds in a dry pan over medium heat for 1 to 2 minutes, until they are fragrant and lightly browned. 2. Place caraway, cumin, coriander, garlic, roasted peppers, chiles, evoo, lemon juice or preserved lemon, salt, and pepper in a food processor or blender and process until it becomes a thick paste. 3. Transfer to a covered container and store in the refrigerator for up to 1 month, or freeze for up to 3 months.

Carrots: 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Slice carrots into large dice or bias cut. Place on prepared baking sheet and toss with evoo, salt, and pepper. 3. Roast in a 375°F oven for 30 minutes until tender. 4. Remove from oven and toss with several tablespoons of harissa. Serve warm alongside your main dish.

15 | Learn more and support Latet.org.il Honey Roasted Sweet Potato Stuffed Apples | 4 servings Ingredients 2 cups peeled and diced sweet potatoes, about 2 medium 2 tablespoons extra virgin olive oil 2 large shallots, sliced ½ teaspoon ground ginger ¼ teaspoon ground nutmeg kosher salt pinch of black pepper several sprigs of thyme (optional) 4 pink lady apples 2 tablespoons fresh lemon juice honey for drizzling

Directions 1. Preheat the oven to 375°F and line two baking sheets with parchment paper. 2. In a mixing bowl, combine sweet potatoes, extra virgin olive oil, shallots, ginger, nutmeg, salt, and pepper. Place mixture on prepared baking sheet and spread it out into one even layer. Place the thyme sprigs on the potatoes (the leaves will scent and flavor the vegetables). Bake for 45 minutes in preheated oven, stirring occasionally, until the sweet potatoes are caramelized and the shallots browned. 3. Remove thyme sprigs and discard, transfer potatoes to a food processor and pulse until mostly smooth, some small chunks can remain. Transfer mixture to a piping bag. 4. Core the apples and rub with lemon juice to prevent browning. Pipe sweet potato puree into apples. Drizzle with honey, and bake for 20 to 30 minutes, occasionally basting with honey and juices, until apples are cooked and soft.

16 | For holiday recipes, meal ideas and more visit JamieGeller.com 17 | Learn more and support Latet.org.il 18 | For holiday recipes, meal ideas and more visit JamieGeller.com Curried Coconut Couscous | 4 servings Ingredients 1 tablespoon olive oil 1½ teaspoons curry powder 4 dried apricots, cut into thin strips ½ cup canned coconut milk ¾ cup water one 5.7- ounce box plain couscous 1 cup unsweetened coconut flakes 1 teaspoon cinnamon 1 tablespoon orange juice ½ tablespoon honey ¼ teaspoon salt fresh mint leaves (optional)

Directions 1. Heat olive oil in a 3-quart saucepan. Add curry powder and cook for a minute to release flavor. 2. Add apricots, coconut milk and water, and bring to a boil. 3. Stir in couscous, coconut flakes, cinnamon, orange juice, honey, and salt. Combine thoroughly but quickly. 4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve warm or cold, garnished with a few fresh mint leaves if desired.

19 | Learn more and support Latet.org.il Spinach and Mushroom Noodle Kugel | 8 servings

It is easy to get your veggies when they are turned into a kugel.

Ingredients 1 (12-ounce) package egg noodles 1 (1-pound) package frozen chopped spinach, defrosted and drained well ¼ cup onion soup mix (click to make your own) 1 cup soy milk 3 eggs, beaten 2 ounces parve margarine, melted cooking spray for the pan can of mushrooms sliced

Directions 1. Preheat oven to 350° F. Grease a 9×13 inch baking dish. 2. Cook noodles according to package directions. Drain and place in a large bowl. 3. Add spinach, soy milk, onion soup mix, eggs and margarine. Mix to combine. 4. Transfer to prepared baking dish and bake uncovered for 45 minutes or until lightly browned on top.

20 | For holiday recipes, meal ideas and more visit JamieGeller.com 21 | Learn more and support Latet.org.il 22 | For holiday recipes, meal ideas and more visit JamieGeller.com Butternut Squash Kugel | 6 servings

Thank you, Abby (not my sister-in law Abbie, but my sister's friend Abby) for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.

Ingredients 2 (10-ounce) packages frozen butternut squash, thawed or 2½ cups peeled and cubed or pureed squash 2 eggs, beaten ½ cup all-purpose flour ½ cup light brown sugar, packed ½ teaspoon ground cinnamon ¼ teaspoon groung nutmeg maple syrup (optional) Directions 1. Preheat oven to 350° F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour and brown sugar and mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup if desired. 4. Bake, uncovered, at 350° F for 30 to 40 minutes, until set and edges are slightly golden. Serve warm or cold. Tip: Also try baking this in a 9-inch frozen piecrust.

23 | Learn more and support Latet.org.il Spinach Mushroom Kugel | 8 servings

Hooray for a carb-less kugel! Spinach and mushroom kugel is a great way to get your vegetables over the holidays or any time of year.

Ingredients 1 (1-pound) package frozen spinach, thawed and squeezed dry 1 (8-ounce) can sliced mushrooms, drained 2 eggs separated, whip the whites ½ cup mayonnaise 2 tablespoons onion soup mix (click to make your own)

Directions 1. Preheat oven to 350 degrees F. 2. Place all ingredients in a large bowl and mix until well combined. Pour into a 9-inch round baking dish and bake for 45 to 50 minutes. Quick Tip: Ingredients can also be placed in an uncooked, defrosted pie shell if desired. Bake as instructed.

WATCH how to make Homemade MSG Free Onion Soup Mix

24 | For holiday recipes, meal ideas and more visit JamieGeller.com 25 | Learn more and support Latet.org.il 26 | For holiday recipes, meal ideas and more visit JamieGeller.com Roasted Sweet Vegetables in Spicy Cinnamon Cider | 6 to 8 servings

Tangy-sweet with just a hint of red pepper heat, this side dish is the perfect accompaniment to roasted poultry.

Ingredients 1 cup sweet apple cider 2 tablespoons apple cider vinegar 2 tablespoons healthy margarine 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice ½ cup light brown sugar, packed 4 ½ teaspoons ground cinnamon ½ teaspoon nutmeg 1 tablespoon kosher salt ¼ teaspoon ground red pepper (or to taste) 2 large sweet potatoes, peeled and cut into chunks 1 pound prepared peeled and cubed butternut squash 25 baby carrots ½ cup raisins ½ cup golden raisins Directions 1. Preheat oven to 375°F. Lightly grease a roasting pan with non-stick cooking spray. 2. In a small saucepan place apple cider, vinegar, margarine, olive oil, lemon juice, sugar, cinnamon, nutmeg, salt and cayenne pepper. Warm over low heat 3-5 minutes. 3. Place sweet potatoes, butternut squash, carrots and raisins in prepared pan. 4. Pour warm sauce over vegetables. 5. Cover tightly with aluminum foil. Bake at 375°F for 1 hour and 30 minutes or until vegetables are soft.

WATCH how to make Roasted Sweet Vegetables in Spicy Cinnamon Cider

27 | Learn more and support Latet.org.il Cranberry Couscous Squash Bowls | 10 servings

You can make this with rice if you like, but I feel lighter after eating couscous. And anything that makes me feel lighter (or thinner) wins the prize. Try this out and you’ll see that pine nuts and couscous are natural partners. Like Fred and Ginger, Antony and Cleopatra, Hubby and me, Shrek and Fiona.

Ingredients 5 small acorn squash 1 ⅓ cups instant whole wheat couscous ⅔ cup pine nuts (4 ounces) 1 cup dried cranberries, apricots or dried tart cherries or raisins ¼ cup chopped fresh parsley, plus more for garnish ¼ cup extra virgin olive oil grated zest and juice of 1 lemon, plus more zest for garnish ¼ teaspoon ground cumin ½ teaspoon kosher salt 10 tablespoons healthy margarine

Directions 1. Cut 5 small acorn squash in half and scoop out the seeds. Bake, cut side down, in a large baking dish or baking sheet with 1⁄2 inch water at 400°F, until tender when pierced with a fork, about 50 minutes. 2. Prepare the couscous according to the package directions. Transfer it to a large bowl. Add the pine nuts, dried fruit, parsley, oil, lemon zest and juice, cumin, and salt and stir to mix well. 3. Fill each squash half with about 1⁄2 cup of the couscous. Top each with 1 table- spoon margarine, return to the baking dish (filled side facing up), and bake until lightly browned, 20 to 25 minutes. 4. Garnish with fresh torn parsley and lemon zest just before serving. Quick Tip: If you love pine nuts, double up—and to bring out their nutty flavor, lightly toast them on a baking sheet in a 375°F oven until golden brown, 5 to 10 minutes, stirring occasionally.

28 | For holiday recipes, meal ideas and more visit JamieGeller.com 29 | Learn more and support Latet.org.il 30 | For holiday recipes, meal ideas and more visit JamieGeller.com Asian Vegetables with Quinoa | 6 servings Ingredients 1 tablespoon olive oil 1 medium spanish onion, peeled and sliced 3 medium carrots, peeled and sliced into ¼-inch thick rounds 2 cloves garlic, minced 1 tablespoon fresh grated ginger or ½ teaspoon ground ginger 1 medium red bell pepper, sliced 2 cup sugar snap peas, coarsely chopped 1 medium eggplant, cut into ½-inch cubes 1 cup quinoa 1 cup water ⅓ cup soy sauce 3 tablespoons honey 1 lime, zested 1 (8-ounce) can sliced water chestnuts, drained 3 green onions, sliced

Directions 1. Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté 5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas, and eggplant, and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. 2. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes. 3. Divide between 6 shallow bowls to serve and garnish with green onion.

31 | Learn more and support Latet.org.il Butternut Squash Chard Hash

This colorful side is loaded with vegetables and nutrients. It screams Fall goodness and is amazing at any of your High Holiday Meals.

INGREDIENTS extra virgin olive oil 1 medium butternut squash, cut into medium dice (about 2 pounds) 1 red onion, sliced thinly 3 cloves garlic, minced 3 cups swiss chard, coarsely chopped kosher salt freshly cracked black pepper garnish: apple chutney, pomegranate arils, toasted pumpkin seeds

PREPARATION 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. 2. Season squash and onion with oil, salt and pepper. Spread over lined pans, making sure not to overcrowd the pan. Stir occasionally and continue roasting until golden brown, about 20-30 minutes. 3. Stir in garlic and Swiss chard and roast for an additional 5 minutes until garlic is fragrant and chard has wilted. 4. Garnish as desired.

32 | For holiday recipes, meal ideas and more visit JamieGeller.com 33 | Learn more and support Latet.org.il 34 | For holiday recipes, meal ideas and more visit JamieGeller.com Black Eyed Peas And Green Beans

I just love green beans, they cook up quickly and can be enjoyed both hot and cold. This recipe adds in black-eyed peas, a very underrated bean, but they are actually buttery and creamy and add protein to this vegetarian side.

Ingredients 1 pound green beans, trimmed and cut into 1-inch pieces 1 tablespoon extra virgin olive oil 1 large onion, diced 1 (15-ounce) can black eyed peas, drained and rinsed 1 teaspoon tabasco or hot sauce ½ teaspoon kosher salt ¼ teaspoon chili powder ¼ teaspoon garlic powder

PREPARATION 1. In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender. 2. Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.

35 | Learn more and support Latet.org.il Jachnun Stuffing

Jachnun is a baked Yemenite bread that has a slightly sweet taste which makes it the perfect starting point for both sweet and savory dishes. This recipe uses the already baked jachnun to dress up simple vegetables creating a casserole style stuffing.

INGREDIENTS 1 (26-ounce) package baked jachnun 2 cups sliced leeks, whites and light green parts only 4 portobello mushrooms, thinly sliced 6-ounces shiitake mushrooms, thinly sliced 8-ounces cremini mushrooms, halved a few sprigs thyme ⅓ cup extra virgin olive oil 1 teaspoon kosher salt 1 cup vegetable broth, divided

PREPARATION 1. Preheat oven to 400°F. 2. Remove jachnun from freezer and allow to sit at room temperature while you prep vegetables. 3. Place leeks, mushrooms, thyme, oil and salt in 9- x 13-inch oven-to-table casserole dish. 4. Roast at 400°F for 25 minutes. 5. Remove from oven. 6. Slice jachnun into 2-inch rounds. 7. Arrange jachnun rounds in a single layer over vegetables. 8. Pour ½ broth over jachnun. 9. Lower oven to 375°F and bake for 15 minutes. 10. Remove from oven, flip jachnun, pour remaining ½ cup broth over jachnun and bake 5 to 7 minutes more until golden.

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You will love this simple sauté of green veggies, the perfect side dish to really any meal, goes equally well with fish or chicken or beef.

Ingredients 6 leeks, white and light green parts only, cut into ¼-inch rounds then halved 4 tablespoons extra virgin olive oil 10 cloves garlic, minced 2 teaspoon crushed red pepper ½ cup white wine 1 bag baby spinach (20-ounce) PREPARATION 1. Heat evoo in a large sauté pan over medium low heat. Add leeks, cover and cook for 25 minutes, stirring occasionally. 2. Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium. 3. Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.

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