In the course of emptying the freezer to make space for Rosh Hashanah dishes, I’ve come to the conclusion that the only things left to finish are the end of my batch of mini bagels, a bag of green beans, and an extra-tall carton of Rich’s whip. Also too much pumpkin pie spice, but that’s not going anywhere. Ten points to the person who thinks up something fun for me to do with the Rich’s.
In the spirit of stocking up for yom tov, I’ll be sharing two new recipes this week that are actually already taking up prime spots in my own freezer. Come back soon for a dessert (part of the August Kosher Connection linkup!) and a light, aromatic soup.
- Red lentil vegetable soup
- White bean dip with veggie sticks
- Homemade corn schnitzel
- Lettuce salad with olive oil + red wine vinegar