The Jewish new year is coming up at the end of this week, so I’ve provided some ideas if you’re looking to change up your menu.  Whenever I host any Jewish holiday, I like to honor some of the traditional foods, but mix in some modern dishes just to keep things interesting and fresh!  As I always say, commit to your menu as soon as possible so you can start prepping and taking action. Don’t overthink it!

Here’s your dinner planner for the week: 

Meatless Monday: Braised greens and beans and cheesy zucchini planks 

Tuesday: beef bulgogi lettuce wraps from whatsgabycooking, serve with asian noodle salad (I’m going to use kelp noodles to keep this lighter)

Wednesday: Everyday turmeric chicken with a side of cauliflower rice, method here, and your favorite roasted veggies.

Thursday: harissa chickpeas and vegetables with dill sauce

Rosh Hashanah: My friend Lydia graciously invited us again for the first night of Rosh Hashana, but check out this Rosh Hashana round-up post for some ideas.  My husband’s family goes pretty traditional with matzoh ball soup, brisket and salmon (the one from Quicker Than Quick is perfect for the holdiay), a green salad with apples, roasted vegetables, a potato kugel or a sweet noodle kugel. She serves a fruit platter and I usually bring two round challahs, an apple cake (I have a few in the post) and possibly one more dessert like cookies.

Saturday: I used to host a lunch on this day with a few roast chickens with onions, potatoes, fennel and carrots and salads like the farro salad with roasted tomato vinaigrette, the Marrakesh salad from Quicker Than Quick, and quinoa tabbouleh. I served fruit and some simple desserts like cookies and grain-free apple cake!

Sunday: Red Thai Curry Shrimp, black rice, steamed broccoli

 

Here’s what you can do if it helps you: 

Sunday: 

Blanch collard greens 

Wash lettuce 

Make dressing for noodle salad

Monday: 

Marinate beef for bulgogi

Tuesday: 

Season turmeric chicken. You can also cook it now and reheat tomorrow. 

Wednesday: 

Make dill sauce

Cut vegetables for harissa chickpeas and vegetables. If you cut potatoes ahead of time, store them submerged in water so they don’t oxidize. 

Thursday: 

Make dessert for Rosh Hashanah

 

 

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