The Jew And The Carrot

Autumn-Inspired Shabbat Side Dishes

By Katherine Martinelli

  • Print
  • Share Share
Katherine Martinelli

Fall has settled in with its colorful leaves and a bounty of autumn-hued produce at the market. The switch of the seasons is invigorating as a cook, inspiring us with a fresh palate of fruits and vegetables to play with. Winter squash, woody herbs, root vegetables and hearty greens take center stage, just asking to be roasted, braised and served as part of dinner during the week or on Shabbat.

Sweet and nutty butternut squash is a personal favorite. This year, I’ve started adding it to everything from salads to stews. My new favorite combination is fiery harissa (a spicy North African red pepper paste) with breadcrumbs, ground walnuts and mint (recipe below). The mellow sweetness contrasts with the pleasant spice of the harissa (the heat of which can vary greatly), while the walnuts complement the nutty undertones of the squash. Add in a great mix of textures and you’ve got yourself one killer side that’s as good with roasted chicken as it is with steak, fish, or even tofu. The dish is packed with vitamin A and is also a great source of fiber and potassium and when the squash is roasted, it’s pesky tough skin becomes tender and entirely edible.

It’s also around this time of year that I move away from delicate greens and towards grains as the base for my salads like vibrant red quinoa (yes, it’s technically a seed). I toss it with whatever vegetables I have on hand for a nutritious side or light but filling lunch.

For a robust fall and winter salad that’s as pretty as it is delicious, try the quinoa salad (recipe below) with shaved Brussels sprouts, sweet potatoes, with sweet-tart dried cranberries and crunchy almond slivers, finished with a bit of sweet maple syrup. The festive dish is fitting for a Shabbat table or even Thanksgiving.

Besides being seasonally inspired, both of these recipes are parve and vegan, so can complement any meal. Served together, they even make a delicious vegetarian supper, although my preference is to enjoy them alongside a juicy roast chicken.

Cook Ahead: Since they tend to be heartier than their fragile summer cousins, sides made with autumn vegetables can often be made ahead and easily transported to a potluck.

Harissa Roasted Butternut Squash

Serves: 6 to 8

1 (2 ¼ pound / about 1 kg) butternut squash
½ cup shelled walnuts
½ cup coarse breadcrumbs
¼ cup chopped fresh mint
Salt
¼ cup harissa*
2 tablespoons olive oil

1) Preheat the oven to 350F.

2) Wash and halve the butternut squash, remove the seeds, and slice into ¼-inch thick wedges. Arrange on 2 baking sheets that have been lightly coated with olive oil.

3) Grind walnuts in a food processor until the consistency of very rough breadcrumbs. Mix together with the breadcrumbs, mint and salt and set aside.

4) In a small bowl, whisk together harissa and olive oil.

5) Brush harissa mixture over the tops of the butternut squash slices. Sprinkle evenly with the walnut and breadcrumb mixture and pat down slightly.

6) Put in the oven and bake for 30 minutes, or until squash is tender and breadcrumbs are golden brown.

7) Remove from the oven and serve.

*Harissa is a spicy North African pepper paste. Use store bought harissa, or check out my recipe here.

Quinoa Salad with Shaved Brussels Sprouts

Serves: 6 to 8

1½ cups uncooked red quinoa
1 small sweet potato, cubed
1 tablespoon olive oil
¾ pound Brussels sprouts, shredded
¼ cup maple syrup
¼ cup dried cranberries
½ cup blanched almond slivers
½ cup chopped cilantro
salt

1) Cook quinoa according to package directions or preference (I like to cook it in 2¾ cups water, simmer for 15 minutes, then let stand, covered for 5). Let cool slightly.

2) Put sweet potato cubes in a small pot and cover with water. Simmer until tender, about 10 minutes. Drain and set aside.

3) Heat oil in a large pan over medium heat. Add the Brussels sprouts and sauté, stirring often, until softened and lightly browned. Remove from the heat.

4) In a large bowl, combine the cooked quinoa, sweet potato and Brussels sprouts with maple syrup, dried cranberries, almond slivers, cilantro and salt. Toss well and serve warm, cold or at room temperature.


Permalink | | Share | Email | Print | Filed under: Vegetarian Recipes, Shabbat Meals, Jewish Vegetarian Recipes, Shabbat Dinner

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • Are Michelangelo's paintings anti-Semitic? Meet the Jews of the Sistine Chapel: http://jd.fo/i4UDl
  • What does the Israel-Hamas war look like through Haredi eyes?
  • Was Israel really shocked to find there are networks of tunnels under Gaza?
  • “Going to Berlin, I had a sense of something waiting there for me. I was searching for something and felt I could unlock it by walking the streets where my grandfather walked and where my father grew up.”
  • How can 3 contradictory theories of Yiddish co-exist? Share this with Yiddish lovers!
  • "We must answer truthfully: Has a drop of all this bloodshed really helped bring us to a better place?”
  • "There are two roads. We have repeatedly taken the one more traveled, and that has made all the difference." Dahlia Scheindlin looks at the roots of Israel's conflict with Gaza.
  • Shalom, Cooperstown! Cooperstown Jewish mayor Jeff Katz and Jeff Idelson, director of the National Baseball Hall of Fame, work together to oversee induction weekend.
  • A boost for morale, if not morals.
  • Mixed marriages in Israel are tough in times of peace. So, how do you maintain a family bubble in the midst of war? http://jd.fo/f4VeG
  • Despite the escalating violence in Israel, more and more Jews are leaving their homes in Alaska to make aliyah: http://jd.fo/g4SIa
  • The Workmen's Circle is hosting New York’s first Jewish street fair on Sunday. Bring on the nouveau deli!
  • Novelist Sayed Kashua finds it hard to write about the heartbreak of Gaza from the plush confines of Debra Winger's Manhattan pad. Tough to argue with that, whichever side of the conflict you are on.
  • "I’ve never bought illegal drugs, but I imagine a small-time drug deal to feel a bit like buying hummus underground in Brooklyn."
  • We try to show things that get less exposed to the public here. We don’t look to document things that are nice or that people would like. We don’t try to show this place as a beautiful place.”
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.