Observing our holiday traditions

Simanim salad

As the High Holidays approach, I begin preparing my menus. The recipes I make connect me to memories I have from my parents when I was a child in Winnipeg.

When my family returns from shul on Erev Rosh Hashanah, we say blessings on symbolic foods. In the machzor, there are seven foods mentioned: dates, apples, leeks, peas, gourds, pomegranates and fish, each accompanied by a blessing. The most common custom is that after Kiddush, we dip our challah into honey rather than sprinkle it with salt. By doing so, we are hoping that God will provide us with a happy and sweet new year.

So to all of you dear readers, wishing you  a Shanah Tovah. A sweet, healthy and happy new year to you and yours.

New year simanim salad

o 1 large head butter lettuce

o 1 bunch baby spinach

o seeds of pomegranate

o 1/4 cup toasted raw pumpkin seeds

o 1/2 yellow-skinned apple, cored and cut in chunks

o 1/2 red apple cleaned, cored, and cut in chunks

o 8 pitted dry dates

Thoroughly clean lettuce and spinach and tear into small pieces (white part only)

o 1/4 cup canola oil

o 2 tbsp. white vinegar

o 1 tbsp. minced leek ( white part only)

o 2 tbsp. honey

o 1 tsp. Dijon mustard

o 1/2 tsp. salt and 1/4 tsp. garlic powder

o pinch of cayenne pepper

Combine together, refrigerate for 4 hours. Can last up to 5 days.

To serve, place a portion on each guest’s salad plate and arrange leaves, seeds, dates and apples, adding drizzled vinaigrette.

Chicken with eggplant and roasted red pepper sauce

o 2 red bell peppers

o 2 small eggplants

o 2-4 tbsp. olive oil

o 4 skinless boneless chicken breast halves

o 1 Vidalia or sweet type onion, peeled and sliced

o 1 tsp. fresh garlic, minced.

o 1/4 cup red or white wine vinegar

o 1-2 tbsp. finely chopped fresh herbs, such as thyme or parsley, or herbes de Provence.

To roast peppers: core peppers and remove seeds. Place the peppers on the grill or under the broiler, turning them until charred all over and nearly black. Remove and place in a plastic or paper bag to steam off skin. When cool enough to handle, remove charred skin.

Purée grilled peppers and vinegar in a food processor or blender, and process until smooth, then set aside. Preheat grill pan or broiler. Halve eggplants. Score in 2-3 places and brush with some of the oil. Place the eggplants on the grill pan with cut side down. Turn after 5 minutes. Cook until almost soft. Add chicken breasts to grill and cook 3 minutes on each side turning until done. Remove to a plate.

Heat the rest of the oil in a large frying pan until it sizzles when a drop of water is added. Add onion and sauté until somewhat translucent, but not brown. Add the garlic, but do not brown, or it will be bitter. Add puréed pepper, eggplants and chicken to frying pan and heat together – about 5 minutes. Place chicken mixture on a platter. Place eggplant and sauce around it. Sprinkle with herbs of choice. Makes 4 servings.

Turkey breast baked with caramelized onions

This dish is best served on mashed potatoes. Make them your favourite way, but try using prepared horseradish about 2 tsp. per 3 lb. of potatoes for a really delicious side dish.

o 1 boneless turkey breast half, about 3 1/2 lb.

o 3 tbsp. flour

o 2 tbsp. olive oil

o 2-3 sweet onions such as Maui or Vidalia, sliced thinly

o 1 tbsp. fresh thyme leaves

o 1 tbsp. soy sauce

o 1 tsp. balsamic vinegar

o freshly ground pepper to taste

o 3/4 cup chicken broth

o 2 tsp. sliced green onions (optional)

Preheat oven to 350. Dust turkey breast on both sides with the flour. Heat the oil in a large, non-stick skillet over medium high heat and add the sliced onion.

Cook over medium heat, stirring occasionally, for about 5-7 minutes until onions are slightly golden, then stir in the thyme, soy sauce, balsamic vinegar and pepper.

Place turkey, skin-side up in 9×13- in. baking pan. Pour the onion mixture on top so that some stays on top of the turkey and some falls into the pan. Then pour the broth around the turkey.

Cover loosely with aluminum foil and bake for 45 minutes, then remove the foil and bake until instant-read thermometer reads 170 when inserted into the thickest part of the breast. This should take approximately 30-45 minutes. Let the breast rest 10 minutes. Slice and serve. Serves 4 to 6.