Favorite Sukkot Foods

Sukkot, celebrating our liberation from Egypt and the end of the agricultural year, brings to mind abundance and a bountiful harvest. No wonder that stuffed vegetables and filled pastries are traditionally eaten at this time.

Sweet red peppers are in season and are perfect (and easy!) for stuffing. I cut the peppers in half lengthwise, remove the stem and seeds and stuff each half with a whole grain filling. Arrange them in a baking dish, drizzle with olive oil and lemon juice or a simple tomato sauce, cover and bake. Rice is a traditional filling, but the possibilities are endless. Here are some other ideas:

Bulgur, raisins, pine nuts and dill
Curried quinoa and diced zucchini
Brown rice, lentils and tomatoes
Barley, mushrooms and sun-dried tomatoes

For Shabbat dinner during Sukkot I’m planning to stuff half of a turkey breast and roast it in a clay pot. The stuffing may be leeks and fennel or mushrooms and onions, seasoned with fresh sage or rosemary from the garden. I’ll add cut-up potatoes and carrots, and pour dry white wine and some olive oil over it before baking. A green salad and apple crisp for dessert rounds out the menu.

Sometimes, stuffing vegetables and meat seems too labor intensive when you’re feeding a crowd in the sukkah. One of our favorite Sukkot meals is dairy lasagna and a green salad. I use lasagna noodles that don’t require pre-cooking to make it especially fast and easy. Layer them with ricotta cheese, vegetables, (defrosted frozen spinach, sliced zucchini or roasted eggplant and red pepper all take to lasagna), a touch of grated parmesan and lots of flavorful tomato sauce. Be sure the sauce is thin enough to cook the noodles, since ready-to-use lasagna noodles absorb more liquid. Cover and bake for about 45 minutes, or until the noodles have softened and everything is cooked.

Soup is another of our Sukkot favorites. I favor hearty meal-in-a-bowl soups such as lentil and Swiss chard, minestrone, sweet potato, and mushroom barley. Vegetable soups with meatballs, tortellini, beans and grains are all great for Sukkot – easy, filling, nutritious and deliciously warming to eat in the sukkah on cool evenings. Served with bread or muffins and a salad, and you’ve got a complete meal.

Here’s an easy soup recipe that you may want to try this Sukkot:

CAULIFLOWER AND PASTA SOUP (PARVE OR DAIRY)

2-3 tablespoons olive oil
2 medium or 1 large onion, thinly sliced
6-8 cloves garlic, minced
2 tablespoons tomato paste
10 cups vegetable broth
1 tablespoon soy sauce
1 bay leaf
½ -1 teaspoon dried oregano
1 medium cauliflower (2 pounds/1 kilo), cut into florets, washed and checked
1 cup small whole-wheat pasta
Freshly ground pepper
Salt to taste
Grated Parmesan cheese (optional)

Heat the oil in a large pot and sauté the onions until they’re soft. Add the garlic and tomato paste and cook, stirring, for a minute. Add the vegetable broth, soy sauce and herbs and bring to a gentle boil.

Add the cauliflower, reduce the heat and cook gently for 10 minutes. Add the pasta and cook for another 10 minutes or so, until done. Add pepper to taste, and salt if needed. Serve with grated Parmesan cheese on each bowl.

Approximately 6 servings.