Recipes To Enjoy In Your Sukkah

AUTUMN ROASTED ROOT VEGETABLE MEDLEY

INGREDIENTS:

• 3 parsnips, peeled and sliced roughly • 3 carrots, peeled and sliced roughly • 3-4 pre-cooked and peeled beets, sliced roughly • 2 teaspoons De La Rosa 613 truffle salt, plus extra for finishing • 3 tablespoons De La Rosa 613 100% pure avocado oil • 1-3 tablespoons fresh herbs such as thyme, rosemary and sage • 2 cloves of garlic, chopped • 1-2 tablespoons De La Rosa 613 White

Balsamic Glaze, for finishing

DIRECTIONS:

1.In a bowl, combine vegetables with oils, herbs, garlic and salt. Correct seasoning and add black pepper if necessary. 2.Roast on a large, parchmentcovered baking sheet at 400 F for 45 minutes to 1 hour, or until nicely browned. Check halfway through and stir vegetables with a wooden spoon to ensure even cooking. 3.Finish with truffle salt and a splash of white balsamic glaze.

FALL SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES

INGREDIENTS:

FOR THE SALAD:

• 2 bags Bodek or checked fresh baby spinach, or a combination of mixed baby romaine, arugula or your favorite fresh salad blend • 1 handful dried cranberries or fresh pomegranate seeds • 1 handful roasted unsalted sunflower seeds pecans or toasted pine nuts (or substitute feta cheese) • ½ butternut squash, diced and roasted with De La Rosa 613 extra-virgin olive oil infused with lemon and basil, with salt and pepper to taste

FOR THE DRESSING:

• ½ cup De la Rosa 613 Extra Virgin Olive

Oil with Lemon and Basil • 2 tablespoons De La Rosa 613

Pomegranate Vinegar • 1 tablespoon De La Rosa 613 Balsamic

Vinegar Glaze • ½ teaspoon dried rosemary • 1 teaspoon garlic powder • 1 teaspoon kosher salt • ½ teaspoon ground black pepper

DIRECTIONS:

1.Roast butternut squash and cool. 2.Combine with fresh salad ingredients. 3.In a separate bowl, mix and whisk dressing ingredients and let sit for 15 minutes to overnight. 4.Whisk again and combine with salad ingredients right before serving.

ONE-PAN DE LA ROSA CHILI AND TRUFFLE SALMON WITH ROASTED CAULIFLOWER AND KALE

INGREDIENTS:

• 1-3 salmon filets • 1-2 heads of cauliflower, cut and parboiled (boil in salted water for 10-15minutes before roasting, or until easy to pierce with a fork) • 1 bag Bodek or checked baby kale or spinach, for roasting • 1 tablespoon De

La Rosa 613 Extra

Virgin Olive Oil

Infused With Hot

Chili (this is mild) • 1 tablespoon De

La Rosa 613 100%

Avocado Oil • De La Rosa 613 Truffle Salt, to taste • 1 full tablespoon of onion powder, or more, to taste • Hot Chili Flakes (to taste) • ½ to 1 tablespoon De La Rosa 613

Black Truffle Oil, for finishing (and to taste, this is very strong!)

DIRECTIONS:

1.Place drained, parboiled cauliflower on half of a parchment papercovered baking sheet. 2.On the other half, place the greens of your choice and the salmon on top. 3.Sprinkle with oils and spices. 4.Bake at 400 F for 10 minutes and then broil for 5 minutes to reach desired brownness. 5.Top with a small splash of black truffle oil. Serve on the sheet pan or plated, hot, with all three elements.

Learn more about De La Rosa 613 at https://delarosa613.com/products/. Many De La Rosa 613 products are also available in kosher and gourmet stores nationwide.

By Nina Glick

INGREDIENTS:

• 6 tablespoon margarine or oil • 1 red onion sliced • ½ teaspoon ground allspice • ½ teaspoon nutmeg • 1 ½ pounds thinly sliced red cabbage • ¾ cup dried apricots, sliced • ¼ cup apricot preserves • ¼ cup balsamic vinegar, salt and pepper to taste.

DIRECTIONS:

1. Melt margarine or oil. Add onion and first 2 spices.

Toss for 1 minute. 2. Add cabbage and apricots. Saute until well coated for about two minutes. 3. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6-10 minutes. 4. Season with salt and pepper. 5. Store covered in the refrigerator if making ahead and serve warm.

Granted, it sounds like a rare combination but it does taste good! (I have frozen it and warmed it with no problem.) Enjoy!