HIGH HOLIDAYS DINING IN
Eat Your Veggies Try these flavorful side dishes when you break your fast.
T
his year’s early High Holidays mean I’ll be eating (and serving) cider mill donuts and drinking fresh cider from any of the myriad cider mills in our area. I’ll keep those donuts in the bag and Annabel heat them in Cohen the oven for a Contributing writer few minutes at 2000F. I may also pick up a few caramel apples to slice and serve as well. This is also technically “harvest time,” so I’m thinking of new vegetarian and vegan dishes. Try some of these for your special break-the-fast meal. WILD RICE AND ORZO SALAD WITH BASIL This is more of a side dish
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than a salad, so serve it with dinner. Ingredients 1 Tbsp. thinly sliced fresh basil leaves 1 tsp. chopped fresh oregano ½ tsp. chopped fresh thyme 1 clove garlic, grated 1½ Tbsp. sugar ¼ cup champagne vinegar ½ cup olive oil ½ teaspoon (or more to taste) kosher salt ¼ teaspoon coarsely ground black pepper For the salad: ½ pound (1 cup) long grain wild rice ½ pound (1 cup) dried orzo pasta 1 red bell pepper, finely diced 1 cup fresh or frozen corn kernels (thawed if frozen) 2 Tbsp. chopped red onion ½ cup toasted sliced almonds ½ cup chopped fresh parsley leaves
¼ cup raisins or dried cranberries ¼ cup pomegranate seeds (arils) optional ¼ cup thin sliced fresh basil Salt and pepper to taste Dressing: ¼ cup olive oil ¼ cup white balsamic vinegar 1 Tbsp. honey, melted (I do this in the microwave) 1 tsp. Dijon mustard Directions Cook the wild rice and the orzo according to package instructions to al dente (don’t make them mushy). Transfer both to large bowls and set aside. Whisk together the dressing ingredients in a small bowl and pour over the rice and orzo. Use a rubber spatula to fold in the dressing. Allow to cool to room temperature before adding remaining ingredients.
Toss well and serve at room temperature, or cover and chill until ready to serve. Makes 8 servings. ROASTED SWEET POTATOES WITH LEEKS Ingredients ¼ cup olive oil 6 medium sweet potatoes, skinon and diced into equal, bite-size chunks (about 2 pounds) 1 cup leek “rings” (white parts only) 1 cup diced celery 1 Tbsp. chopped garlic 1 tsp. kosher salt (you can add more later) ½ tsp ground black pepper (you can add more later) ¼ tsp. ground cayenne pepper (optional) ½ cup chopped scallions, garnish Directions Preheat oven to 4250. Line a rimmed baking sheet with foil or parchment. Toss all ingredients (except
