Rosh Hashanah menu plan 2011
By Tali Simon | September 12, 2011
It wasn’t until a few days ago that I realized that Rosh Hashanah is going to be a three-day event this year. The ironic thing is that I’m by nature an organized, detail-oriented person. I love making lists and plans and sticking to them like there’s no tomorrow. How could I forget?
I don’t actually have a good reason. I’m just really glad that an organized, detail-oriented friend of mine reminded me (that’s you, Malka!). Since I made aliyah a year and a half ago, I haven’t thought about having a two-day Yom Tov, much less a three-day one. So although I really prefer to cook everything fresh, I knew that in this case I’d need to make use of the freezer.
Now that I’m a Woman On A Mission, I thought I’d share the love by posting my menu. If doing this helps even one person get their Rosh Hashanah meals in order, I’ll be very glad. Also, it’ll help me feel less like I’m the last to get my act together.
Here goes…
(Note: The challahs planned for four of the six meals are sweet, but the dips are all savory. At those four meals, we’ll have sweet challah with honey and regular challah to go with the dip.)
Meal #1 (Wed. night)
- (regular) challah (Quick & Kosher) *
- roasted pepper dip (Enlitened Kosher Cooking)
- white bean soup (Norene’s Healthy Kitchen)
- confetti vegetable strudel (Norene’s Healthy Kitchen)
- (magically shrinking) roasted carrots
- harvest apple spice cake (Gatherings)
* I make it two-thirds whole wheat.
Meal #2 (Thurs. lunch)
- craisin/maple challah (Quick & Kosher)
- olive dip
- mexican pasta (Quick & Kosher: Meals in Minutes)
- butternut squash kugel (Gatherings)
- corn salad (Quick & Kosher: Meals in Minutes)
- honey peanut butter chocolate bombe (Sweet Secrets)
Meal #3 (Thurs. night)
- chocolate chip challah (Quick & Kosher)
- homemade chummus (Quick & Kosher)
- zucchini-potato soup (Gatherings)
- stuffed peppers (Enlitened Kosher Cooking)
- asian cabbage salad (Quick & Kosher)
- harvest apple spice cake (Gatherings)
Meal #4 (Fri. lunch)
- (regular) challah (Quick & Kosher)
- roasted pepper dip (Enlitened Kosher Cooking)
- confetti vegetable strudel (Norene’s Healthy Kitchen)
- zucchini kugel (Gatherings)
- corn salad (Quick & Kosher: Meals in Minutes)
- honey peanut butter chocolate bombe (Sweet Secrets)
Meal #5 (Fri. night)
- craisin/maple challah (Quick & Kosher)
- olive dip
- white bean soup (Norene’s Healthy Kitchen)
- mustard-roasted potatoes
- asian cabbage salad (Quick & Kosher)
- harvest apple spice cake (Gatherings)
Meal #6 (Shabbos lunch)
- chocolate chip challah (Quick & Kosher)
- homemade chummus (Quick & Kosher)
- stuffed peppers (Enlitened Kosher Cooking)
- butternut squash kugel (Gatherings)
- mini tabbouleh salad (Norene’s Healthy Kitchen)
- honey peanut butter chocolate bombe (Sweet Secrets)
Meal #7 (Seudat shlishit)
- Leftovers!
My goal in creating this menu was to serve as many different dishes as I could reasonably make, while at the same time getting away with a (sometimes large) number of repeats.
That ended up as three kinds of challah, three challah dips, two soups, three main dishes, seven side dishes/salads, and two desserts. That’s 20 in all, about double my weekly Shabbos count.
We’ll see how it all plays out. It’s our first Rosh Hashanah as a married couple, so I’ll be making notes on what works and what doesn’t.
What’s your game plan?
3 Comments
Laura on September 13, 2011 at 4:30 am.
This sounds really good. I haven’t planned a thing yet. Maybe my game plan will be to just copy what you are going! You don’t mind, do you?
Tali Simon on September 13, 2011 at 12:55 pm.
Definitely not. Do you have all these cookbooks? If you don’t yet have Norene’s, it’s a terrific investment in healthy cooking.
Chaya on September 13, 2011 at 4:37 pm.
Thanks for posting this. I, also realized very recently about the three days and it does change everything. Seven meals is a lot of food to eat as well as cook. Time to make my own menu. I appreciate your ideas on this.