Last Minute Rosh Hashanah recipes

If you want to stay away from the traditional brisket and chicken dinner, try this vegetarian salad to lighten up your dinner table over the holidays and throughout the year.

And for a light and delicious dessert, try the Berry Crisp!

Lentil Bulgur Salad – makes 10 servings

INGREDIENTS:

1 1/2 cups boiling water

1 1/2 cups bulgur

5 cups water

1 1/2 cups dry lentils, rinsed

1 cup diced green onion

1 cup diced sweet red pepper

1/2 cup chopped green onions

1/2 cup minced fresh parsley

 

DRESSING:

1/3 cup cider vinegar

1/3 cup olive oil

1 tablespoon dried basil

1 tablespoon dill seed

1 teaspoon salt

1/4 teaspoon pepper

3/4 cup feta cheese

 

DIRECTIONS:

In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely.

Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving.

 

Note: Leave out the cheese to keep it non-dairy.  Can also add chopped cucumber and tomato.

 

Berry crisp

INGREDIENTS:

1/3 cup honey

1/4 cup canola oil

2 cups quick-cooking oats

1/2 cup whole wheat flour

1/2 cup chopped pecans

2 tablespoons cornstarch

1 (12 fluid ounce) can frozen apple juice concentrate, thawed, divided

1 teaspoon lemon juice

3 cups halved fresh strawberries

2 cups fresh blueberries and/or blackberries

1 cup fresh raspberries

 

DIRECTIONS:

In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Combine the berries in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with apple juice mixture; sprinkle with oat mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and top is golden brown. Serve warm.

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