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but yummy!Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish.  A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores.  This one I invented all by myself one year when short ribs were miraculously on sale at my butcher.  It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.

Click to continue reading Pot-Roasted Barbequed Short Ribs Recipe


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Luscious greensRosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!)  Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber.  Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie.  In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together.  This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.

 

Click to continue reading Moroccan Beet Green Salad Recipe


Fresh from the earthI fell in love with Judaism one bite at a time—a rugelach here, a matzoh ball there, a crispy serving of potato kugel with the brisket.     

Rosh Hashanah, the Jewish New Year, is so sensibly sited when the year is really brand new, as the children return to school and the brisker days encourage resolution and effort.  To make the new year sweet, we are also encouraged to serve foods like apples dipped in honey.  For my family, no holiday dinner would be complete without Fresh Beet Salad.  This wonderful dish adds glowing color, firm texture, and tart sweetness.  It’s fast, easy, keeps for days, and will convert virtually all beet haters instantly to this inexpensive, filling and vitamin and mineral-packed vegetable.  What’s more, the greens attached to those beets are nutritious and yummy, too—more on that in my next post.

Click to continue reading Fresh Beet Salad Recipe


Yes-sir, you can get organic in the cookie aisle. Once the boon of people with food allergies, organic cookies and other snacks are becoming more readily available outside of health food stores and in your regular supermarket. One manufacturer, Country Choice Organic, has a line of cookies that would be the envy of Grandma and stand tall along side of other cookie choices in your grocery store. They have six different flavors of sandwich cookies, including chocolate–not carob.  They also have a line of soft-baked cookies that are familiar home baked ones: peanut butter, chocolate chip, and brownie, and several varieties of oatmeal. All are organic and Kosher, and many are wheat-free, egg-free, milk-free, and nut-free. Their newest versions are bite-sized snacking cookies in ginger snaps, vanilla wafers, chocolate chip, and iced oatmeal.

Sales-wise, organic cookies have increased 29 percent this year alone, while regular store cookies have declined by 3 percent.  Obviously, consumers are seeking out organic products wherever they can, even in their sweet treats.


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