Autumn Kale Salad

Sukkos, perhaps more than any other festival on the Jewish calendar, focuses on our living connection with nature. In a sukkah adorned with symbols of the fall harvest, we dine beneath the stars to commemorate the days of dwelling in the wilderness. We’re reminded of our fragile relationship with the seasons and our responsibility as stewards of the environment.

You can get even closer to nature this Sukkot with sustainable, hyper-locally grown organic produce. Evergreen Kosher Market in Monsey, offers greens that are fresh-picked from a 20-foot-high geoponic wall farm that’s right on site through Vertical Field, a leading agro-tech provider of vertical farming and living green wall solutions for urban environments and smart cities.

Autumn Kale Salad

Ingredients:

Salad

  • 2 small delicata squash
  • Salt and pepper to taste
  • ½ cup pepitas
  • 3 tablespoon olive oil, divided
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • Pinch of cayenne pepper
  • 10 ounces fresh kale
  • ½ cup tri-color quinoa, cooked according to package directions
  • ½ cup Craisins
  • Maple vinaigrette
  • ¼ cup olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon fine sea salt
  • Pinch of pepper

Directions:

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper. Wash the outside of the delicata squash thoroughly and cut in half lengthwise. Scoop the seeds out and thinly slice into half-moon shapes. Toss the slices onto one of the baking sheets. Spray the squash with cooking spray and season with salt and pepper. Roast for 15–20 minutes.
  2. On the second baking sheet, toss the pumpkin seeds with 1 tablespoon of the olive oil, honey, cinnamon, and cayenne pepper. Roast the seeds for 8–10 minutes (keep an eye on them, they burn quickly).
  3. Meanwhile, heat up the remaining 2 tablespoons of oil in a pan. Sauté the kale (you will have to work in batches) for 3–5 minutes until it is bright green and crisp tender. Season with salt.
  4. When all the ingredients are ready, assemble the salad. Whisk together dressing ingredients and toss together before serving.

Credit: Sara Goldstein @tomatoes_tomahtos, tomatoestomahtos.com

Homemade Chicken Stock

Nothing gives soup more flavor than homemade chicken stock. It’s easy to make when you are stuck in the house. Just throw the ingredients into a big stock pot and let them simmer for a few hours.

Ingredients:

  • 3 large roasting chickens
  • 3 large onions
  • 6 carrots, unpeeled
  • 4 celery stalks
  • 4 parsnips
  • 20 fresh parsley sprigs
  • 15 fresh thyme sprigs
  • 20 fresh dill sprigs
  • 10 cilantro sprigs
  • 1 head of garlic
  • 1 bay leaf
  • 3 whole cloves
  • 2 tablespoons kosher salt
  • 2 teaspoons black peppercorns

Directions:

  1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, cilantro, garlic, cloves, bay leaf, salt, and pepper into a large stockpot. Add enough water to cover everything (6–7 quarts of water) and bring to a boil. Lower the heat and simmer uncovered for 4 hours.
  2. Strain the contents of the pot through a colander and let cool. Discard solids. Refrigerate up to three days or freeze in small quantities for future use. Skim fat when stock is cold.

Credit: The Set Table, Amit Women, Albert Einstein College of Medicine Cookbook

Vegetable Knishes in Phyllo Leaves

This makes a great hearty holiday side dish for vegetable lovers.

Ingredients:

  • 1½ medium onions, diced
  • 1 clove garlic
  • 1 carrot, diced
  • 1 pound mushrooms, diced
  • ½ green pepper, diced
  • 1 cup cooked rice
  • 1 cup cooked kasha
  • 1 large egg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sprig dill
  • 1 cup chopped kale
  • Several sprigs parsley
  • ¾ cup oil
  • ½ cup margarine, melted
  • 24 phyllo leaves

Directions:

  1. In a large skillet, heat ¼ cup oil. Add onions and garlic and sauté until translucent. Add carrots, mushrooms, and pepper, and cook until tender, about 5 minutes. Stir in the rice, kasha, egg, salt, and pepper. Season to taste and cool.
  2. Combine melted margarine and remaining ½ cup oil. Preheat oil to 350°F. Place phyllo leaves on wax paper and cut crosswise, giving you two 8½ x 11 pieces. Brush with margarine and fold in half again, giving you an 8½ x 5½ leaf. Brush again with melted margarine.
  3. Place a heaping teaspoonful of filling on the shorter end. Fold sides and turn top edge over filling. Brush edges with margarine and roll, as a jelly roll, until you reach the other end. Be sure to enclose the filing.
  4. Place rolled knish, seam side down, on an ungreased cookie sheet. Brush with melted margarine. Repeat the steps until all the filing is used. Bake 20–25 minutes until golden-brown. Garnish with sprigs of parsley. (This freezes well.)

Credit: The Set Table, Amit Women, Albert Einstein College of Medicine.

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