You know that summer is officially over when it’s time to prep for the Jewish Holidays. At least in my house anyway. Time to wind it down and ready myself. The first night of Rosh Hashana is Friday September 15 this year. Yom Kippur starts on Sunday September 24.

It’s still summer and hard to wrap your head around it but before you know it it will be here.

Once again I will write up a list of recipes for you to check out and one by one I will try and post as many as I can for you.

Enjoy your families and have a Happy Healthy New Year from our house to yours. Remember if you have any questions get in touch either through this website or my instagram or facebook — DM me and I will try and get back to you as soon as possible. I will also be posting Rosh Hashana recipes on Cooking with Candi. Check out my instagram for daily posts. I may try and add a few new recipes here but for now this is the tried and true “oldies but goodies” version.

I am on Instagram as Cookingwithcandi and FB — I try and respond promptly . Also you can just ask questions in the comment section of my blog.

Shanah Tovah

Recipes:

Un- stuffed Cabbage — I highly recommend this delicious main dish — pretty simple to make and beats trying to make stuffed cabbage but tastes just as good.

Happy New Year Brisket— Brisket is always a winner and this one never fails

Chicken Marbella— probably one of my most favorite Chicken Holiday Dishes

Honey Roasted Chicken— equally delicious and a little different flavor

Old School Meatballs— yummy Sweet and Sour meatballs sure to please whole family

A Noodle Pudding from Ellen-– another delicious kugel from an old friend and great cook

Another Noodle Pudding from Marcy — this one’s excellent if you’re looking for a kosher non-dairy kugel

Noodle Pudding with Apricot Nectar— probably one of the best kugels of all time

Noodle Pudding from Julie— delicious as well

Mushroom Barley-– check out this delicious side dish — everyone loves this all year round

Kasha Varnishkes— a crowd favorite and an old school recipe — perfect comfort food

Julie’s Honey Cake— another winner from a great cook

Grandma Sally’s Mandel Bread-– also from a friend and a wonderful recip

Applesauce and Raisin Cake — sweet and delicious as your new year should be

Don’t let the Apples go Bad Cake-– simple and delicious perfect for the Jewish New Year

This is a delicious salad filled with farro, manchego cheese ( or feta, parmesan, goat or any cheese you like) I just happen to love Manchego and marcona almonds, peaches and chives or scallions whichever you have or prefer or none at all. I will give you some substitutions in the ingredients section. The local peaches in Colorado are ripe and beautiful now so perfect for this lovely salad. And you can add any protein you like and it makes a perfect lunch or dinner salad.

Enjoy!

Ingredients:

3/4 -1 cup farro — should be about 2 -2 1/2 cups cooked

5-6 ounces arugula ( I prefer baby arugula)

2 peaches , chopped

1/4 cup chives, chopped or chopped up scallions or none

I used a handful of marcona almonds and chopped them, you can use almonds or walnuts I love Marcona

I used Manchego Cheese, and just used a bit of it — don’t want to overwhelm the salad with cheese , I cut up Manchego into small pieces but feel free to sprinkle crumbled feta, shaved Parm, gorgonzola etc.

Dressing:

3 Tablespoons Champagne Vinegar or White Vinegar

2 Teaspoons Honey

1/2 teaspoon kosher salt

a few grinds of fresh black pepper

5 Tablespoons of Olive Oil

Directions:

Cook Farro according to directions on package. I just place in small saucepan with water to cover by about 3 inches, add a little kosher salt, bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well and allow to cool. I try and make the farro ahead of time and put in container so it’s ready to use.

In a small bowl or glass jar place all ingredients for dressing, shake or whisk .

When ready to eat place all ingredients in a large bowl, add dressing ( you’ll probably use all of it) Toss and Serve.

Delicious fresh tasting Summer Salad.

An easy side salad for the lazy hazy last days of Summer and really good anytime of the year. White Beans from the can which is always in my pantry works to make this an easy simple delicious side salad. You can add some arugula or just serve alongside any protein and it’s perfection with simple ingredients.

Ingredients:

1 14 oz. can white beans such as cannellini, rinsed

app. 5 oz. small cherry or grape tomatoes , halved

app. 5 oz. small mozzarella balls such as cilliegine which is available in most grocery stores in an 8 oz. container. You can also use any good quality fresh mozzarella torn into bite size pieces.

1/4 cup loosely packed basil leaves , I like them cut up

2 Tablespoons olive oil, plus more if needed —

Kosher Salt and Black Pepper to taste and sometimes a pinch or two of crushed red pepper if you like a little kick

2 Teaspoons good – quality balsamic vinegar, plus more if needed

Directions:

In a medium bowl, combine the beans, tomatoes, cheese and 1/2 the basil. Gently toss together.

Add the olive oil and season the salad with salt and pepper. Gently stir to combine.

Drizzle the salad with the balsamic vinegar and top with the remaining basil and taste and adjust the seasonings to your liking.

Add a drizzle or so more of oil and vinegar if needed.

Enjoy!

I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!

The ingredients are interesting and you may need to buy a few of these items. For the dressing

Lemons — which give it the fresh taste and the acid it requires

Olive Oil– for the good Fat

Rice Vinegar– a bit of sweet flavor and tang

Shallot– for the sweeter onion flavor

Garlic– because it’s garlic– need I say more

Basil–for that pesto like consistency and flavor

Spinach– for extra nutrients and a lot of green color and don’t tell my hub

Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.

Walnuts– a nutty base

Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt

*you’ll need a blender for this one

You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.

Salad Dressing Ingredients:

juice of 2 lemons

1/4 cup olive oil

2 Tbsp. Rice Vinegar

2 largish cloves of garlic

1 smallish shallot

1/3 cup chives

1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice

1 cup fresh torn Basil Leaves

1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket

1 Teaspoon Kosher Salt

For the Salad:

I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage

3-4 mini cucumbers finely diced–optional see above paragraph on ingredients

1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine

1 bundle green onions / scallions

Directions:

Place all salad ingredients in a large bowl once they’re chopped up

Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.

Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know

Light and easy — Cucumbers and Avocado Salad with a light lime dressing. This side salad will disappear very quickly and you’ll be wanting more.

I made it without the green onion so feel free to add it or not it was just as yummy without. Just happen to have avocado and cucumber in the house but next time I will make sure to add a little green onion!

Ingredients:

2 English Cucumbers –Slice Cuke in 1/2 — scoop out seeds and slice or use any cucumbers you like I just like to remove seeds and cut smaller cukes into smaller pieces — it really doesn’t matter how you slice them up– if I use kirby type cucumbers (as pictured) I cut into smaller pieces — totally up to you– it’s all good — small Persians work well here and you’ll probably need 3 or 4 — I don’t scoop out seeds from the Persian cucumbers

1 large avocado pitted, peeled and cut into chunks or slices whichever you prefer

*1/3 cup green onion , chopped

2 Tbsp. Lime Juice from 1 medium lime

2 Tbsp. Olive Oil

1 tsp. Kosher Salt or Sea Salt

1/8 tsp. black pepper

Directions:

In a medium sized salad type bowl, combine sliced cucumbers , avocado and if you’re adding green onions.

Drizzle with lime juice, olive oil and season with salt and pepper to taste. I sliced cucumbers and dressing earlier than right before I served it added the avocado so it wouldn’t brown. The lime juice should prevent it from turning brown though.

That’s it and very delicious side salad .

I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.

You’ll need a Trifle Bowl — worth the investment.

Happy Fourth of July America!

Ingredients:

1 store bought angel food cake

For the syrup:

1/4 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

1/4 tsp. Almond Extract

Whipped Cream Cheese:

2/3 cup sugar

1 lb. Cream cheese , at room temperature

2 cups Heavy Cream, at room temperature

Fruit:

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Cut the pre made angel cake into 1 ” slices

Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this

Cut the slices into 1″ cubes

Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream

Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread

Top with a layer of strawberries

Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries

Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.

Like I said any berries will do , it’s a lovely dessert.

This salad is so delicious so fresh tasting and so easy to make. Very simple with very simple ingredients — Romaine lettuce, Lemons, Parmesan Cheese, Olive Oil and Salt and Pepper.

It’s zesty lemon flavor with the rich taste of Parmesan Cheese. Perfect accompaniment to chicken, fish or any main course meal.

This is what I did.

Ingredients:

Romaine Lettuce– 3 Romaine Hearts are perfect and chop them up and put in a large bowl

Obviously place the lettuce in a salad spinner first to clean.

2 large lemons, juiced or 3 small lemons

1 cup finely grated Parmesan Cheese

1/4 cup Good Olive Oil

Kosher Salt to taste and freshly ground black pepper

Directions:

Rinse romaine and chop up into small bite size thin pieces. Discard the ends. Clean in a salad spinner and spin to remove excess water. I then put into paper towels and place in fridge till ready to use.

When ready to eat add the lettuce to a large bowl .

I place all other ingredients except for Parmesan Cheese in a small mixing bowl. Taste for Salt and Pepper. I whisk the lemon juice and olive oil together . Pour over lettuce mix well and add cheese and serve .

That’s it — Super Simple –Super Easy — Super Delicious

I made this salad the other night and it came together so beautifully and it was very very tasty if I do say so myself. I made it with grilled chicken and bacon but if you want to keep it vegetarian you can . You can also serve chicken and bacon on the side if you’d like. It’s a yummy chopped up salad with lots of tasty items that I love together. The lemon vinaigrette dressing has a bit of kick but you can easily leave out the crushed red pepper. I used fresh butter lettuce but any lettuce will do .

Enjoy!

*this served 4

Salad Ingredients:

8 slices bacon — I used microwave bacon and cooked for 3 minutes and cooled it off and crumbled it. Of course you can use any type of bacon or omit — up to you

app. 1 pint blueberries

1/2 cup crumbled Feta or Goat Cheese — I hate blue cheese but if you love it use that

1 handful small cut up basil leaves

app. 4 cups farmers market lettuce or any lettuce you like — I used a soft butter lettuce this time–I tore it into small pieces

3 corn on the cobs kernels removed — leave it raw — it’s sweet and delicious

1-2 avocados — depending on the size of your avocados — I used 2 small ones

Grilled Chicken:

I used about 4 chicken breasts — small ones and brushed some olive oil and salt and pepper and a little dried oregano and grilled them on the grill for a few minutes on each side till done and set aside with aluminum till ready to serve salad and then cut up chicken into small pieces.

Lemon Vinaigrette Dressing:

I made salad dressing in my mini chopper — Perfect and easy if no mini chopper just mince garlic by hand and whisk all ingredients together adding olive oil in last slowly.

3 garlic cloves, finely minced

2 Tablespoons Dijon Mustard

1/4 cup Champagne Vinegar

3 Tablespoons fresh Lemon Juice

2 Tablespoons Honey

1/2 teaspoon kosher salt — more to taste — didn’t need it

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

I used my mini chopper and started with the garlic and put all other ingredients and added the olive at the end slowly.

Taste for salt and pepper but it was fine by me.

• 1/2 teaspoon or more or less crushed red pepper flakes –we like kick and so did our guests so you may or may not want to use this which is fine

In a large salad bowl add in lettuce, chicken , blueberries, cheese, basil leaves, crumbled bacon, avocado and corn. Drizzle with the vinaigrette or serve salad and let your guests dress their own — up to you. Once salad is dressed serve immediately. I

I made this for the first time and really enjoyed it. It’s a great dip as an appetizer with chips but I served it as a side dish alongside my chicken fajitas along with some chips. Ingredients can be swapped out to use what you like or don’t like just try and keep the quantities the same. I couldn’t find black eyed peas so used pinto beans and it was fine. I love a bit of spicy so used a jalapeño and I love cilantro but so many people don’t like it so I left it out this time. It ‘s very delicious and other than a bit of chopping up veggies which can be done ahead it’s super easy! You can add some fresh avocado chunks at the end right before serving and you can make a day ahead and maybe drain some of the liquid before serving, it’s almost better the next day since flavors meld overnight. A squeeze of fresh lime would also be nice. I wouldn’t omit the sugar as the amount is so small in relation to the whole recipe that health concerns are negligible. The sugar adds overall flavor and adds a balance between the acidity and the saltiness flavor. Have fun with this recipe no matter how you do it — no right and no wrong here do it your way. Enjoy!

Ingredients:

for the dressing:

1/3 cup Olive Oil

1/4 cup red wine vinegar

3-4 garlic cloves -minced

1 teaspoon granulated sugar

Kosher Salt and black pepper

For the Salad:

3 plum tomatoes, cored , seeded if desired and diced — you can also use halved cherry tomatoes and use about 1/2 pint

1/2 red onion, finely diced — app. 3/4 up

1 15 oz. can black beans, rinsed and drained

1 15 oz. can black eyed peas , rinsed and drained– I used Pinto because I couldn’t find black eyed peas out here in CO whatever beans you like you can even use 2 cans of black beans

1 1/2 cups fresh corn kernels ( about 3-4 cobs) or thawed drained frozen sweet corn about 8 oz. or even roasted corn ( Trader Joes) if you like it and can get it– I used 4 cobs of fresh corn which is so abundant right now

1 red, green, or orange or yellow bell pepper, seeded and finely diced

1 jalapeno, seeded and finely diced *

*1/2 cup chopped cilantro leaves plus more for garnish — totally optional

1 scallion, white and green parts, added at the end before serving for garnish

*tortilla chips, for serving also optional

Directions:

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to combine– set aside

Add the tomatoes, red onion, drained and rinsed beans, corn, bell pepper, jalapeño, and if you’re using cilantro, Toss to combine with dressing and season for salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours before serving or even overnight.

To serve, take out of fridge, toss well and taste for seasonings. Sprinkle with scallions and if you’re serving as a dip or even as a side dish it’s great with tortilla chips. ( everything is better with chips)