When the yellow school buses rumble down the street again and cool autumn nights make us reach for a sweater, it’s time to think about switching up your meals to fit the season and the Jewish holidays that occur throughout the fall.

The Jewish New Year and subsequent holidays are all about the usual standby dishes our families love and demand. But who says you have to stick to the same old same-old? You can take the flavor up a notch with a few “secret ingredients” that maintain tradition with a modern twist.

Kayco, one of the largest manufacturers and distributors of kosher food products, invites you to flex your creative culinary muscles this season. It’s easy to elevate your traditional holiday repertoire in surprising ways. Here are some suggestions that just might replace old traditions with new ones. Kayco and Kosher.com have teamed up to bring you these delicious recipes for Rosh Hashanah and year-round.

Can’t Be Beet

Beets are often found on the Rosh Hashanah table and symbolize hope for a land free of enemies. Today, they’re the latest “superfood” trend, packed with nutrition and low in calories. Gefen vacuum-packs these sweet, pre-peeled, pre-cooked gems to use in salads (they marry perfectly with citrus fruit and balsamic vinegar, or try topping fresh kale with beets, cashews, and dried cherries and toss with a Dijon-apple cider-garlic dressing). They also add a pleasant punch to side dishes like couscous or star in jewel-colored latkes.

Baby Salad In Honey-Orange Dressing

By Sara Wasserman

Pareve. Cook & Prep: 3 h. Servings: 6. No allergens.

Difficulty: Medium. Diet: Vegetarian, gluten-free, low-fat, salt-free

Source: Family Table by Mishpacha Magazine

This light and healthy salad can be used as either an entrée or a side dish.



  • 16-oz. package baby salad leaves
  • 1 beet
  • half a fresh pineapple (or the equivalent from a can), diced
  • 2 green apples, diced


  • 1 cup orange juice
  • 3 Tbsp. oil
  • 3 Tbsp. honey
  • ¼ tsp. cinnamon


  1. Cook the beet in its skin. Chill. Peel and cut into cubes.
  2. Mix beet cubes, pineapple, and apple together with the baby leaves.
  3. Mix all dressing ingredients together well. Pour dressing over salad right before serving.

Some additional beet recipes at Kosher.com:



Not Just An Old Chestnut

Lower in calories than other nuts and bursting with nutrients including vitamin C, chestnuts are due for some love. Gefen roasts them, peels them, and vacuum-packs them for you; just add imagination. They’re at home in soups (try puréed chestnuts in pumpkin soup), sides (braised with pearl onions in red wine or mixed with earthy wild mushrooms), and desserts (especially when chocolate is involved). But for a truly jaw-dropping holiday centerpiece, try braised brisket with pomegranate juice, chestnuts, and turnips.

Smoked Turkey & Chestnut Challah Stuffing

By Chanie Apfelbaum

Meat. Cook & Prep: 1 h, 25 m. Servings: 10.

Difficulty: Medium.

Source: Family Table by Mishpacha Magazine

Cooking stuffing inside the cavity of a turkey has long been frowned upon in the culinary world. The idea of the stuffing soaking up all the bacteria-laden juices does not sit well with many. I love the idea of turning the stuffing inside out and putting smoked turkey inside of it! It adds a delicious smoky flavor and is practically a whole meal-in-one.


  • 1 large leftover challah (14 oz.), cut into cubes
  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • two 3.5-oz. bags roasted chestnuts
  • 1 smoked turkey drumstick, skinned, deboned, and chopped
  • ¼ tsp. dried sage
  • 1 tsp. dried thyme
  • salt and pepper, to taste
  • 3 cups turkey or chicken stock
  • 2 eggs, beaten


  1. Preheat oven to 300°F. Spread out the challah on a baking sheet and bake for 25 minutes. Set aside to cool.
  2. Heat the olive oil in a medium-sized pot and add the onion, garlic, celery, and carrot. Sauté until soft and deeply caramelized, about 10 minutes. Add the chestnuts, turkey, sage, thyme, and stock and bring to a boil. Taste and adjust seasoning, adding salt (if needed) and pepper.
  3. Place the challah into a large mixing bowl and pour the stock and vegetables over it. Stir until the ingredients are well incorporated. Cool the mixture for a few minutes and then mix in the eggs. Pour the stuffing into a greased 9×13 baking pan and bake at 350°F for 30—45 minutes, until stuffing is golden brown.

Some additional chestnut recipes at Kosher.com:



Souping Up Your Soup

You’ve made chicken soup a thousand times, and it’s good . . . but it’s not Grandma’s. Did you ever wonder how she got such a rich, deep flavor? Your favorite family recipe probably calls for simmering fresh chicken and veggies in enough water to barely cover. This year, do what you always do but use Empire Chicken Broth instead of water. Made with quality kosher chicken, seasonings, and herbs, it will add amazing dimension to your hearty homage to Grandma. Regular, low-sodium, and organic varieties are available in ready-to-use, shelf-stable boxes.

Some soup recipes at Kosher.com:




A Honey Of An Ingredient

One enduring Rosh Hashanah custom is eating apples and honey to symbolize hopes for a sweet, fruitful New Year. Honey cake is standard fare, but it can be ordinary. Transform it into an exceptionally moist, flavorful treat with the addition of whiskey or orange juice and strong coffee. Apples sautéed in honey and cinnamon is versatile as a condiment for a savory main course or as an over-the-top dessert topper. Apple—honey chicken is a beautiful entrée that perfectly suits the holiday. You can even carry the sweet theme to breakfast with apple—honey muffins. Gefen produces pure, unadulterated, high-quality honey; look for it in squeezable bottles and cute bear-shaped containers.

Some sweet recipes at Kosher.com:




Make The Holidays Sparkle

The noble grape is king of the harvest season, so why not give it a place of honor on your fall holiday table? Wine is fine, but sparkling grape juice offers more possibilities. Kedem presents a variety of bubbly options for cocktails and mocktails, from Concord and White to Blush and Grape with Peach. Use it instead of champagne in bellinis, or add your favorite fruit for handcrafted red and white sangrias anyone can enjoy. Sparkling white makes refreshing mock-mosas. For adults only, sparkling grape juice with vodka, a cinnamon stick, and simple sugar makes a sophisticated Concord punch. Still looking for ideas? Float a scoop of sorbet in a tall glass of sparkling juice for a cool, sweet treat.

Some sparkling-grape-juice recipes at Kosher.com:




Kayco (www.kayco.com) is the leading kosher food distributor in America, with a variety of brands and products available at supermarkets, independent grocers, kosher food stores, and natural food stores throughout the U.S.

Kosher.com is a premier website for creative Jewish and kosher cooking, videos, and lifestyle content.



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