
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
A great holiday side dish from the Bolton family!
By Chef Saul Bolton
2 unpeeled Kabocha Squash (cut in half and deseeded)
3 cups of cooked garbanzo beans drained, rinsed and dried
1 large bunch of cilantro washed and gently dried
1 medium red onion, medium diced
1 cup of mint leaves
¼ cup of fresh lime juice
Coconut oil
Garam masala
Hot smoked paprika
Sea salt
Honey
Coconut yogurt
Preheat the oven to 375F.
Cut each half of Kabocha squash into 6 to 7 wedges.
In a large bowl combine the wedges of squash and garbanzo beans.
Melt ½ cup of coconut oil and pour over into the bowl, toss to coat the squash and garbanzos.
Season with garam masala, hot smoked paprika, and sea salt. Toss to coat.
Spread the mixture evenly on a cookie tray and place in the oven.
Roast squash until tender and caramelized on both sides. Make sure to agitate the garbanzos during this process. The cooking should take about 30 – 35 minutes.
Arrange the squash on a serving platter.
In a medium sized bowl combine the red onion, lime juice & cilantro with the still hot garbanzos toss to wilt the cilantro. Spoon the mixture over and around the squash.
Drizzle with honey.
Distribute fresh mint over the platter.
Serve with the coconut yogurt on the side.
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
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From savory eggplant cake to refreshing summer salads and a nostalgic beet vinaigret, these easy, make-ahead dishes are perfect for your next picnic or potluck.
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Jump to Recipe Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In August,
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
SPICED HOLIDAY KABOCHA SQUASH A great holiday side dish from t...
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
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