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Home , Challah, Schmaltz

USA IMPERIAL MELISSA MAYO TABLE OF CONTENTS

ROSH HASHANAH TRADITIONS ------3 ------4 & BALLS ------5 ROASTED BUTTERNUT CARROT & APPLE SOUP ------6 ------7 POMEGRANATE & SALMON ------8 GRAPEFRUIT FIG & NUT SLAW ------9 ISRAELI WITH CORN & EDAMAME ------10 SPICY SALMON & SUSHI SALAD ------11 LEMON & THYME GRILLED CHICKEN ------12 NANDO’S PERI-PERI ------13 BLISTERED TOMATOES & BEANS WITH ROMESCO ------14 ZAATAR SWEET POTATO WEDGES ------15 ROASTED CAULIFLOWER FENNEL & BEETS ------16 COCONUT & RAISIN APPLE CRUMBLE ------17 PAVLOVA WITH FRESH FRUITS ------18 FROM THE AUTHOR ------19 TRADITIONS Rosh Hashanah, although traditionally viewed as the Jewish New Year, was originally called the “Feast of Trumpets”. It is the day Hashem created Adam and Eve and is thought to be the birthday of the world.

From a spiritual perspective, Rosh Hashanah represents a wake-up call. As Maimonides wrote, the trumpet blasts call to us …. “Wake up from your sleep, you sleepers! Arise from your slumber, you slumbers! Examine your deeds! Return to G-d! Remember your Creator! Those of you who forget the truth in the futilities of the times and spend all year in vanity and emptiness, look into your soul, improve your ways and your deeds. Let each of you abandon his evil ways and his immoral thoughts.”

Rosh Hashanah thereby reawakens in us the hope that we can once again accept G-d’s Covenant, repair our relationship, and return to Hashem. During Rosh Hashanah, we ask Hashem for forgiveness for the things we’ve done wrong during the past year .This is the time to stop whatever we are doing in our busy, crazy lives and take inventory of our inner being. Our soul, which we often neglect. We can get so wrapped up in day to day life and our focus is usually on physical, material and external priorities.

None of these things are really important. Our preoccupation with things of form, can cause us to lose sight of the most important element of our existence. Our relationship with G-d and our fellow human beings. A key word for this time of the year is Teshuva (the Hebrew word for Repentance) which implies the idea of turning from sin and returning to Hashem. Rosh Hashanah is a time to take stock of where we are at, especially in our walk with G-d. Teshuva is a mindset that makes an efforts to stop the sinful patterns that have taken root in our daily life and radically rearrange our priorities.

On Rosh Hashanah it is customary to celebrate by : Hearing the sounding of the ram’s horn (shofar) on both mornings Lighting candles each evening Eating festive meals with sweet delicacies which include: • over wine or grape juice • Round, raisin challah bread dipped in • Apples dipped in honey (1st night) • The head of a fi sh, pomegranates, other foods symbolizing our wishes for the coming year (1st night) • A new fruit (2nd night) Performing Tashlich, a brief prayer said at a body of fresh water Attending services in synagogue Desisting from creative work

3 CHALLAH INGREDIENTS INSTRUCTIONS

In a bowl combine the luke-warm (not boiling) water with the FOR THE WET INGREDIENTS and sugar. Allow the mixture to activate for 10 minutes till a foam 5 cups of luke warm water begins to form on top. Add the eggs and and whisk to combine. 5 tsp active yeast In a large bowl combine half the fl our, sugar and salt. Stir to 2 TBS sugar combine. Add the wet ingredients and mix together. Add the 4 eggs remaining half of the fl our and mix to incorporate everything. ½ cup oil Turn the dough onto the counter and knead for 10 minutes. If the dough is sticky add fl our till you get the right consistency. Place the FOR THE DRY INGREDIENTS dough back in the bowl and cover it with a tablespoon of oil.

14 cups (5lbs) all-purpose Cover the dough with plastic wrap and allow it to rise in the 1 ½ cups sugar refrigerator overnight. If you choose this option allow it to come to 2 TBS salt room temperature before shaping. Alternatively you can cover the dough with a damp dish towel and allow it to rise in a warm spot until it doubles in size. FOR THE TOPPINGS Preheat the oven to 375 F 1 egg (for wash) Chocolate chips, olives, or Once the dough has risen, make the BROCHA **** and shape into poppy seeds, sugar, herbs de a round challah. Place each challah onto a parchment lined baking sheet and brush with a beaten egg. Sprinkle with the toppings of Provence, sun dried tomatoes, raisins , your choice. Allow the challah to rise again for a further 20 minutes. caramelized , sprinkles etc… Bake the challah for 20-25 minutes or until the bottom is brown.

MAKES 4 4 CHICKEN SOUP & MATZO BALLS INGREDIENTS INSTRUCTIONS

FOR THE SOUP - Add all ingredients to a pot and bring to a boil. CHICKEN SOUP Reduce the heat and simmer with the lid on for 4 hours. Add more 1 whole rotisserie chicken- meat only water and stock if necessary. Strain chicken and vegetables in a strainer. Discard the and celery. (discard skin & bones) 2 lbs carrots cut into 1 inch chunks Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots and shredded chicken to the soup. 2 onions cut into quarters 6 sticks celery CHEF’S TIP - Always cool soup with stock without the lid. If it is a large pot let soup cool in 2 batches, to prevent from souring. Soup 10 TBS chicken stock/consommé powder freezes very well. 30 cups water FOR THE MATZO BALLS - Beat 2 eggs and 2 TBS of in 3 seperate bowls. Add 1 pack of matzo ball mix to each of the 3 MATZO BALLS bowls and season with salt, pepper and cinnamon. Stir with a fork until evenly mixed. Chill in the refrigerator for at least 15 minutes. 3 packs matzo ball mix 6 eggs Boil a large pot of salted water. Use wet hands to form balls (golf ball size). Be careful to pack them loosely (if you compress them 6 TBS vegetable oil too tight they will be dense). Drop balls into boiling water. Close Pinch of salt, pepper and cinnamon pot and boil rapidly for 10 minutes. Reduce heat and simmer for an additional 20 minutes. Do not open the lid at all during the cooking time (30 mins).

CHEF’S TIP - 1 pack of mix makes 9-10 balls. If you are making 3 packs, mix them separately. Don’t overcrowd them. Make sure to cook them in individual batches in a very large pot so that the balls have room to move and swell.

SERVES 16

5 ROASTED BUTTERNUT CARROT & APPLE SOUP INGREDIENTS INSTRUCTIONS

FOR ROASTING Preheat the oven to 425 F 4 lbs (2 large) butternut squash, peeled and Cut the butternut squash, onions, carrots and apples into large seeded chunks. Place them in a big bowl along with the orange juice and 3 yellow onions zest. Drizzle them with and season with salt and pepper. 2 lb of carrots- peeled Mix to evenly coat the veggies. 2 green apples - peeled and cored Lay them on 2 large baking sheets and roast for 40-50 minutes 1 orange – juice and zest shaking the pans and switching the racks they are on at the Good olive oil midway cooking point. Coarse salt & fresh black pepper Allow the veggies to cool. Puree the 2 batches separately in a food processor or blender using enough water from the 10 cups to turn FOR THE POT the veggies into a smooth paste. 10 cups of water 4 TBS of stock powder Place the mixture into a large pot. Add the remaining water, stock 1 tsp ginger powder, ginger, garam masala and curry powder. Simmer the mix- ture over low heat for 20 minutes and adjust seasoning with salt 1 tsp garam masala and pepper to taste. If it is too thick add some more water. 1-1½ tsp good curry powder Coarse salt & fresh black pepper Serve hot with condiments either on the side or on top of each serving. GARNISH Fresh chives, chopped and SERVES 10 toasted coconut

6 CHOPPED LIVER INGREDIENTS INSTRUCTIONS

2 TBS chicken () * In a frying pan heat the schamltz and olive oil over medium heat. Cook the onions till golden brown and caramelized (8-10 minutes). 2 TBS olive oil 2 cups onions – fi nely sliced Remove any connective tissue and membranes from the livers. Wash them well. Bring a small pot of water to a boil. Cook the livers 1 lb chicken livers for 5-7 minutes. Drain them and wash with them with cold water. 5 hardboiled eggs (3 for the livers and 2 for Set aside. garnish) Using the coarse blade on a meat grinder (KitchenAid or manual), Coarse salt and black pepper to taste mince the livers, onions and 3 boiled eggs. You can also use the Sprigs of parsley to garnish plastic blade on the food processor and pulse everything. Be careful not to puree it, by hand chopping the livers, eggs and onions to a similar size beforehand.

Mix everything together and season with salt and pepper to taste.

Grate the egg whites and yolks of 2 eggs separately, on a box grater. Place the chopped liver on a fl at platter and decorate with the egg whites and yellows and some parsley.

CHEF’S TIP - * If you cannot fi nd just use olive oil

SERVES 8-12

7 POMEGRANATE & HORSERADISH SALMON INGREDIENTS INSTRUCTIONS

For the marinade - Squeeze all liquid out of the horseradish. FOR THE MARINADE Combine the dry horseradish with the mayonnaise, honey, 1 cup creamy mayonnaise worcestershire sauce, lemon juice & zest. Stir together & set aside. 1 bottle red horseradish PREHEAT THE OVEN TO GRILL 4 TBS honey Line a baking sheet with foil (dull side up) and spray with olive oil 4 TBS worcestershire sauce 1 spray. Place ⁄3 of the marinade under the fi sh. Place the salmon on 1 lemon - juice and zest top of the sauce, skin side down. Place remaining half of the sauce on top of the fi sh. Season the salmon generously with salt & pepper.

FOR THE FISH Grill fi sh on the middle rack of the oven until well browned 4½ lbs salmon – skin on bones removed (approximately 8 minutes) watching carefully that it does not burn. Do not turn the fi sh. To test readiness, pierce the fi sh with a fork. Coarse salt and black pepper It should slide through easily. If not cooked completely, reduce the Seeds of 1 pomegranate (1 cup) temperature to 425°F and continue baking for another 5 minutes. Chopped chives – to garnish Allow to cool on a baking tray. Use the foil to slide fi sh onto a 3 TBS black & white sesame seeds – to serving platter. garnish Remove the seeds from the pomegranate. Place the seeds on top of the fi sh and garnish with some fresh chives and sesame seeds. Serve at room temperature.

CHEF’S TIP - Salmon requires no more than 10-12 minutes cooking time. It should be slightly undercooked when fi nished. You can make the marinade a few days ahead and cook the fi sh a few hours ahead and leave on the counter top.

SERVES 8 as main/ 10-14 as appetizer 8 GRAPEFRUIT FIG & NUT SLAW INGREDIENTS INSTRUCTIONS

FOR THE SALAD Blend all the ingredients for the salad dressing together and set 1 red cabbage shredded into thin strips aside. 1 bag of baby spinach 4 stalks of celery – cut into half moons Add the shredded cabbage and spinach to a large bowl and toss to 1 cup of spring onions- sliced combine. Top with the celery, spring onions and 8 Persian cucumbers – cut into chunks cucumbers. 12 assorted colored mini peppers- cut into Using a small knife, cut the skin off the 3 grapefruits so there is no circles white pith. Cut the citrus into slices and remove any seeds. Add the 3 grapefruits – segmented grapefruit segments and assorted colored peppers to the salad. 1 cup of dried fi gs – sliced 1 cup of candied orange peel - chopped A half hour before serving, toss the salad with the dressing. 1 cup of flaked Massage with a glove or hands to evenly coat.

FOR THE DRESSING Garnish with the dried fi gs, candied orange peel and nuts. Serve at 1 grapefruit – juice and zest room temperature. ¾ cup olive oil ½ cup of apple cider/red wine vinegar ½ cup of Honey SERVES 10 2 TBS Dijon Lots of Coarse Salt and Black pepper to taste

9 WITH CORN & EDAMAME INGREDIENTS INSTRUCTIONS

FOR THE SALAD In a large heavy pan toast the couscous in a little olive oil for 1-2 minutes. Add the 4 cups of boiling water and 2 TBS of stock 4 cups of Israeli Couscous powder. Mix to combine and simmer on low heat for 6-7 minutes. 4 cups of boiling water with 2 TBS of stock Turn off the heat and allow to cool with the lid on for another 6-7 powder minutes. 2 cups of cooked and shelled edamame 4 ears raw yellow corn –kernels removed In a large bowl combine the edamame, raw corn kernels, yellow canned corn, cucumbers, cherry tomatoes, spring onions, chopped 15 oz can - yellow corn kernels drained cilantro and chopped dill. 8 Persian cucumbers cut into chunks 4 cups of cherry tomatoes Puree all the ingredients for the dressing in a blender and pour over ½ cup of green spring onions – sliced the veggies. Add the cooked couscous and adjust seasoning to taste. 1 cup of fresh cilantro - coarsely chopped 1 cup of fresh dill – chopped Served at room temperature.

FOR THE DRESSING CHEF’S TIP – If you make the salad ahead of time you can halve some of the tomatoes just before serving to stop the salad going 1 cup good quality Olive oil soggy ¼ cup apple cider vinegar 2 TBS Paste 2 lemons – juice and zest SERVES 10 1 TBS Dijon mustards Kosher salt and black pepper to taste

10 SPICY SALMON & TUNA SUSHI SALAD INGREDIENTS INSTRUCTIONS

FOR THE SASHIMI MIXTURE FOR THE SASHIMI MIXTURE Cut the sashimi into chunks. Cut the tomato into small chunks and 4 cups of sushi grade tuna and salmon combine with the masago, mayonnaise, rice vinegar and sriracha. sashimi cut into ½ inch cubes Set aside. 1 cup masago (orange smelt eggs) 6 ripe red tomatoes- cut into ½ inch cubes FOR THE SUSHI RICE Soak 3 cups of sushi rice in water and soak for 30 minutes. Drain 1 cup Japanese mayonnaise and place rice in a rice cooker. Cover with water and cook until ¾ cup seasoned rice vinegar done. Cool in a large open container and add 4-5 TBS of seasoned ¼ cup sriracha (more if you like it spicier) rice vinegar. Mix to make the rice sticky --- SUSHI RICE CAN ALSO BE PURCHASED PREPARED FROM THE JAPENESE MARKET. FOR THE SALAD TO ASSEMBLE 5 cups cooked (3 cups uncooked) sushi rice Place the sushi rice on a large fl at platter. Cover with lettuce and 2 packs of spring mix lettuce arrange carrots, cucumbers and avocados on top. Spoon the 8 carrots julienned into thin strips sashimi mixture over the salad and garnish with the mustard greens 8 baby cucumbers julienned into thin strips and a sprinkle of black & white sesame seeds. 4 avocados sliced into thin strips Add the vegetable chips just before serving. 1 bunch of mustard greens Black and white sesame seeds 2 cups of assorted vegetable chips CHEF’S TIP: place avocado in boiling water for 1 minute to blanch it. It will not turn black when you cut it

Serves 10-12

11 LEMON & THYME GRILLED CHICKEN INGREDIENTS INSTRUCTIONS

Remove the thyme and rosemary leaves from the stalks and place 12 boneless skinless chicken thighs them in a blender along with the other ingredients for the marinade. Handful of fresh thyme Puree into a paste. Handful of fresh rosemary Pour the marinade into a ziplock bag and add the chicken. Marinade 3 cloves of garlic minced the chicken overnight. ½ cup of Dijon mustard 2 lemons- juice and zest Bring the chicken to room temperature. ¼ cup olive oil Preheat grill on high. 1 ½ tsp Kosher salt Turn the grill to medium heat and cook for another 6 minutes on 1 tsp freshly ground black pepper each side.

6, 6 on medium low 6,6 on medium- Check the chicken is cooked through.

Serves 6-8

12 NANDO’S PERI PERI BRISKET INGREDIENTS INSTRUCTIONS 4½ lb - 6lb flat piece of Brisket Preheat oven to 350 F IMPORTANT - MUST BE THE FIRST CUT Crush the spices for the rub in a mortar and pestle. Cover both sides of the brisket well with the rub. Heat a large heavy pot /Dutch (the second cut is much tougher) oven on high heat. Add oil and sear brisket on all sides until nicely browned (8 mins). Set aside. FOR THE RUB 1 TBS Kosher salt In the same pan add olive oil. Sauté the onions, celery, garlic and 1 TBS black pepper peppers on medium heat till soft and golden brown (10 mins). 1 TBS cumin seeds In a large bowl add the jam, Nando’s Peri-Peri, vinegar, 1 TBS coriander seeds Worcestershire sauce, boiling water, stock powder and bay leaves. 1 TBS mustard seeds Whisk to combine.

Olive oil Place the veggies into the bottom of oven proof baking dish/dutch 3 large white onions - sliced oven. Place the seared brisket on top. Pour sauce over the meat. 4 stalks of celery cut into moons Cover the brisket tighly with a lid or parchment paper and foil. Seal 3 cloves crushed garlic well to create a steam bath. 1 red, 1 yellow and 1 orange pepper cut Roast on the middle rack of oven roast for 2 ½ hours turning half into thin strips way through. Brisket should be fork tender. (If meat resists, cook for 14oz jar of Fig or Blackberry Jam another ½ hour). Take meat out and cover with foil until cool. ***** ½ cup Nando’s Mild Peri Peri Sauce If sauce is watery cook of excess liquid on the stove top till it ¾ cup of red wine vinegar thickens and is soupy. ¼ cup Worcestershire sauce Slice meat against the grain on the bias. Place back in an oven 1 cup boiling water proof dish and top with the sauce. Cover with foil and reheat at 1 TBS chicken stock powder 300 F until warmed through (45 minutes). Serve with roasted sweet 6 bay leaves potatoes and garnish with chopped chives. Coarse salt & black pepper to taste CHEF’S TIP - Make the brisket 2-3 days ahead. Refrigerate/freeze 1 bunch chopped chives to garnish until ready to use. ** It’s easier to cut if you refrigerate overnight. SERVES 8-10 13 BLISTERED TOMATOES & BEANS WITH ROMESCO INGREDIENTS INSTRUCTIONS

Preheat the oven to 450 F FOR THE VEGGIES 2 lbs green beans/haricot verts trimmed Place the cherry tomatoes on a baking sheet and roast on the 2 packs of multi colored cherry tomatoes middle rack for 20-25 minutes shaking mid-way until they are blistered and charred. Allow to cool. Coarse Salt & Black Pepper to taste 1 TBS black sesame seeds- to garnish Finely chop the almonds in a food processor. Add the oil, vinegar, 1 TBS white sesame seeds- to garnish garlic, paprika, cayenne pepper and half the tomatoes. Pulse to form a coarse paste. Set aside. Good quality olive oil – to fi nish Heat some olive oil in a large skillet on medium high heat. Cook the green beans in batches so they aren’t overcrowded. Cook for 6-8 FOR THE ROMESCO minutes till they blister but are still crunchy. ¼ cup – unsalted roasted almonds 2 TBS olive oil Mix the beans with the romesco sauce. Make sure they are well coated. Season with salt & pepper to taste. 2 TBS red wine vinegar 2 garlic cloves Place the beans on a fl at platter and top with the remaining roasted tomatoes. Garnish with some white and black sesame seeds and 1 tsp paprika drizzle with a good quality olive oil. Pinch of cayenne pepper You can serve these veggies at room temperature or warm through.

Serves 8

14 HARISSA ZAATAR SWEET POTATO WEDGES INGREDIENTS INSTRUCTIONS

Preheat oven to 425 F. 8- 10 orange & white sweet potatoes (skin on) Cut the sweet potatoes into large wedges like french fries. 1 - 2 TBS of mild Harissa (North African Place the wedges in a large bowl. Add the Harissa, cinnamon, chilli paste) zaatar, brown sugar, olive oil, salt and pepper and toss to coat. 1 TBS cinnamon 1 TBS Zaatar spice Place wedges on 2 large baking sheets making sure to keep them one layer thick. 1 TBS brown sugar ½ cup olive oil Bake for 40-50 minutes shaking the pans and switching them to different racks mid way. Cook till they are golden brown and crispy. 1 tsp Kosher salt 1 tsp fresh ground black pepper Sprinkle with extra salt to taste and drizzle with a good quality olive oil before serving.

Serves 10-12

15 ROASTED CAULIFLOWER FENNEL & BEETS INGREDIENTS INSTRUCTIONS

Preheat the oven to 400 F 4 red beets- skin on cut into 8ths 1 fennel bulb with stalks- cut into large Cut all the veggies and place them in a large bowl. Add the olive oil, chunks vinegar, cumin, curry, turmeric, fennel seeds, ginger, garam masala, coarse salt and black pepper. Mix the veggies to coat evenly. 1 red onion cut into chunks 2 heads of cauliflower- cut into large florets Place the veggies on 1 or 2 large baking sheets making sure to keep ¼ cup olive oil them one layer thick. Roast for 45mins -1 hour turning the veggies and switching the racks they are on mid-way. Cook until golden and 4 TBS apple cider vinegar caramelized. 1 TBS cumin Dry toast some pine nut in a frying pan on the stove for 2-4 1 TBS mild curry powder minutes watching they don’t burn. 1 TBS tumeric 1 tsp fennel seeds Just before serving drizzle the veggies with a good quality olive oil and garnish with some fresh chopped mint and the toasted pine 1 tsp ginger nuts. 1 tsp garam masala CHEF’S TIP Coarse salt and black pepper Serve them room temperature or warm alongside your main. 1/3 cup of pine nuts - lightly toasted Veggies can be made ahead of time. Good quality Italian olive oil to fi nish Serves 6-8 Handful of chopped mint to garnish

16 COCONUT & RAISIN APPLE CRUMBLE INGREDIENTS INSTRUCTIONS

FOR THE FILLING Preheat oven to 370 F 12-14 large green apples, skin on Cut apples into large cubes with the skin on. Place them in a large 1 orange- zest and juice bowl and toss with orange zest and juice, sugar, cinnamon, nutmeg, shredded coconut and raisins. 1 cup sugar 2 TBS cinnamon 1 TBS nutmeg Spray and extra large casserole dish with non-stick baking spray. Place the apple mixture in the dish. ½ -1 cup shredded coconut ½ cup raisins Mix all the ingredients for the crumble and place this over the apples.

FOR THE CRUMBLE Bake for 1 hour until golden and crispy on the top. If the top is 3 cup frosted flakes burning but there is still liquid in the dish cover with foil and bake till liquid evaporates. 3 cup 1 ½ cup brown sugar Cool for a few minutes before serving. Serve with parev vanilla 1 cup flour ice-cream. 10 TBS – melt in microwave for Serves 12-14 20 seconds to soften

17 PAVLOVA WITH FRESH FRUIT INGREDIENTS INSTRUCTIONS

Preheat the oven to 225°F FOR THE PAVLOVA 8 egg whites – room temperature Beat whites with a pinch of salt until frothy. Add the cream of tartar Pinch salt and beat till peaks form. DO NOT OVERBEAT. ¼ tsp cream of tartar Gradually add sugar (about 1 TBS at a time) and beat on medium 2 cups super fi ne bakers sugar speed until stiff, thick and glossy like a marshmallow. It should take about 20 minutes. Fold in the vinegar and vanilla extract just before 1 tsp vinegar fi nishing. 1 tsp vanilla extract Line a baking tray with baking paper and spray with non-stick spray. Shape the meringue into a shell leaving the edges slightly higher. FOR THE TOPPING Bake for 1 hour. Turn oven off and leave in oven overnight so the 2 cups mango - cut into cubes meringue can dry out. 2 granadillas/passion fruits Just before serving, gently place the meringue onto a serving plate. 1 pack raspberries Whip the non-dairy cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with sugar. 1 cup pomegranate seeds 1½ cups non-dairy cream Fill the pavlova with whipped cream and top with mangos, raspberries, granadilla and pomegranate seeds. 2 TBS white sugar Serve immediately. This dessert does not hold for more than a few hours.

CHEF’S TIP - The pavlova can be made a few days ahead and stored in a cool dry place

SERVES12-16

18 Howzit... I’m Melissa Mayo, a South African Chef, yoga fanatic, mom, wife, author, globetrotter, dreamer and eternal optimist. The glass is always overflowing as far as I’m concerned. I learned to cook at my mom’s knee. I was her offi cial sous chef and she taught me to taste, taste, taste my way to the perfect dish.

I am obsessed with all things Italian and I am fi nally realizing my lifelong dream of opening a cooking school in Lucca in the summer of 2018. I also love a good braai. Nothing makes me smile like the sizzle of a good steak and the smell of rosemary fi lling my home. I love warm crusty bread with a velvety olive oil. I love a bold red wine and rich dark chocolate. I love to eat!!!

I grew up in an Orthodox Jewish home, where food was at the center of every gathering. Like many South Africans, I have a large personality. My front door is always open and my home is full of special friends and an abundance of good food.

I’m passionate about cooking, but I also enjoy feeling fi t and healthy. I believe we need to nourish our bodies with good clean ingredients from Mother Nature. But it’s not just our food and exercise routine that determines our overall health. Our thoughts have power. They are a very strong energy force. If we focus on the positive light and abundance that our Creator has bestowed upon us, there is no limit to the blessings that He will shine down upon us.

I want to thank a few people. My husband Saulie, I could not do any of this without your sense of humor and support. I would be adrift without your calm & grounding influence. I can’t wait for the next chapter in Lucca. My daugther Jady Lady, nothing gives me greater pleasure than watching the mitzvah girl you’ve grown up to be. You’re simply magnifi cent and so talented. I love you most. To my late mom & dad (Eleanor & Ian) thanks for always being in my corner & for watching over me even if I cannot see you. I miss you every day but I know you are walking with me. A shout out to my in-laws Sonje & Jack, my beautiful sisters Justine & Carla, my brother in law Jem, my nephews Chase, Leo & Aaron. And a huge thank you to my best friend Edva. Life without you would be virtually impossible.

I also want to thank YOU, my amazing community of friends and family from around the world for your ongoing love and encouragement. I am so humbled that you trust my recipes in your home. You pay me the highest of compliments when you share and cook my dishes and take the time to message me your generous feedback. Without your guidance I would have no way of steering this ship. I love you sooooooooooooooo much. You really , really, really are my A +++++ Team.

I look forward to meeting you all one day soon and cooking alongside you in the flesh in Italy. Wishing all of you a wonderful chag. May your new year be fi lled with health, mazel, nachas and simchas. May Hashem inscribe you and your families in the book of life and may you only know blessings xxx For more free daily recipes follow Melissa on

@ ChefMelissaMayo

Email: [email protected]

Rosh Hashanah by Melissa Mayo - First Edition Published in Los Angeles, California- August 2017 ©2017 ChefMM / Melissa Mayo All Rights Reserved. Images and content are subject to copyright . Reprinting or reproducing any material or images from this book is prohibited by law. Food Photography, Styling, Editing, Design, Recipe Testing , Proof Reading -Melissa Mayo Photos of Melissa by Heinrich Knoetze www.heinrichknoetze.com