
October 2025 Food Festival: Cauliflower
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
1 medium Tomato, diced
1 Cucumber, diced
1 small Red Onion, diced
2 tbsp chopped fresh Mint
2 tbsp chopped fresh Cilantro
1 Lime, zested and juiced
1 tsp Lemon Verbena Oil
¾ cup Vegan Mayo
2 cups Matzah Meal
¼ cup Corn Starch
1 cup shredded Beets
1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)
2 tbsp grated White Onion
1 tbsp grated Garlic
Mix vegan mayo with chives and lemon verbena oil. Cover and set aside
Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste
Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.
Let sit for 10 minutes to let the mixture absorb
Heat Canola oil in a sauté pan over medium heat
Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.
Cauliflower shines in this comforting October recipe. Our chef’s cauliflower ragu is gently simmered with onion, rosemary, and butter until it melts into a savory sauce that’s perfect for pasta night.
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.
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
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,
MAE MAE’S BEET LATKE ...
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
Food is
caring