Like the changing of the leaves, the early fall harvest vegetables such as squash and pumpkin are filled with hues of greens, oranges, reds and yellows. These richly colored vegetables are excellent sources of carotenes, powerful antioxidants that protect against chronic disease. I love to use their beautiful colors and tastes when painting my Sukkot-food palette. Ubiquitous at most supermarkets, squash and pumpkins are not only great for cooking, but you can use ornamental gourds for decorating your Sukkah! With so many meals to entertain including Chol Hamoed and Simchas Torah, try preparing a variety of hearty, vegetable soups served with warm breads. These meals are not only economical, but delicious and nourishing for your family and guests. “And I praised joy, for there is nothing better for man under the sun than to eat and to drink and to be merry, and that will accompany him in his toil the days of his life that God gave him under the sun.” (Koheles 8:15) Chag Sameach!
MENU:
Pomegranate Spritzers
Apple Butternut Squash Soup
Baby Lamb Chops with Rosemary Garlic Dijon Breadcrumbs
Green Beans with Lemony Tahini Sauce
Wild Rice Pilaf with Cranberries, Apricots, and Pumpkin Seeds
Pumpkin Pie with Parve Vanilla Bean Ice Cream
Apple Chamomile Tea with Honey
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