Elin and Andy Trousdale will celebrate Rosh Hashana at home, though they will also be serving the holiday meal for diner at their Le Bistro restaurant in Lighthouse Point, Wednesday and Thursday night. (Here’s more info.)
Elin shared with me a couple of recipes from her mom – a Spinach-vegetable kugel that would be delicious at any vegetarian (not vegan) dinner as a main dish.
The Apple-mint salad has nuts and Key lime juice in it – and is nice and simple for fall meals. Use fresh mint for best flavor.
Both recipes make enough for 10.
- 1 (10-ounce) package fresh spinach
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 stalk celery, chopped
- 1 red pepper, chopped
- 3 carrots, grated
- 1 cup mushrooms, chopped
- 2 eggs plus 2 whites (or 3 eggs)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, chopped fine
- 1/2 teaspoon dried basil
- 1/4 cup bread crumbs or matzo meal
Preheat oven to 350 degrees. Wash spinach and remove tough stems.
Wilt wet spinach in a covered saucepan (about three minutes) over medium-low heat. Cool and squeeze water out of spinach.
Heat the olive oil in a non-stick skillet on medium heat. Sauté onions, celery, red pepper and carrots until golden, about 5 minutes. Add mushrooms, cook 5 minutes longer.
Chop spinach coarsely. Mix well with all remaining ingredients.
Pour into a greased small (7-by-11-inch) casserole. Bake, uncovered, at 350 degrees for 45 to 50 minutes, until firm. Let stand before cutting, or refrigerate to serve cold.
Cut in squares to serve; makes 10 servings.
Apple, Mint Nut Salad
- 10 sweet apples such as Fuji or Gala (1 per person), peeled, cored; cut into chunks
- 1 small bunch fresh mint leaves, washed well, shredded
- 1 cup chopped honey roasted pecans or walnuts
- Juice of 2 key limes
- 2 heads Bibb lettuce
- Balsamic reduction (recipe follows)
Mix apples with mint, nuts and Key lime juice. Place lettuce leaf on each plate, and divide apple mixture among serving plates. Drizzle with Balsamic reduction and serve.
- 1 cup balsamic vinegar
- 1/4 cup sugar
Place vinegar and sugar in saucepan and cook over high heat until reduced by 1/2. (about 10 minutes) Remove from heat and cool. Drizzle over salad just before serving.
Makes 10 servings.