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With the Jewish New Year approaching, there’s lots of cooking on the horizon. From stovetop to oven to microwave, from home kitchens to restaurants and catering halls, it seems like almost all the action revolves around food in the run-up to one of the most important holidays on the Jewish calendar, Rosh Hashanah.

For home chefs determined to create a menu that not only honors this significant occasion but dazzles guests, Pereg Natural Foods recommends starting with quality ingredients and then looking to KosherMoms for easy-to-follow, traditional holiday recipes with a modern twist.

Pereg and KosherMoms.com have teamed up to provide some flavorful, healthy dishes that will inspire family and friends to celebrate deliciously and go home duly impressed. Pereg makes it easy with a variety of all-natural spices, ancient grains, gluten-free flours, and quinoa products, all certified OU and CRC kosher and sourced from the best places on earth.

Here’s one meal that sings from entrée to dessert. For more recipes and cooking ideas for the Jewish New Year and all year long, visit www.pereg-gourmet.com and KosherMoms.com.

Easy Friday-Night
Pot Roast

Ingredients:

• 3 lb. chuck pot roast
• 2 large white onions
• 2 cloves garlic
• 1 Tbsp. kosher salt
• 1 Tbsp. Pereg sweet paprika with oil
• ½  tsp. freshly ground black pepper
• 2 Tbsp. olive oil
• ½ cup red wine
• ½ cup chicken stock

Directions:

Preheat oven to 350°F.

Heat olive oil in a large skillet, slice onions, and sauté till softened and turning slightly brown.

Meanwhile combine paprika, salt, pepper, and crushed garlic in a bowl. Pat the roast dry with paper towels. Coat the roast with the spice mixture. Massage into the roast and let stand while the onions are cooking.

Remove onions from pan and put in a roasting dish. Add a little more olive oil to the pan and sear the roast on each side until completely browned.

Place the roast on top of the onions in the roasting dish. Pour the wine and chicken stock over it. Cook for two hours, covered. Let rest and cool slightly before slicing. Enjoy!

Farro Simanim Salad
With Silan Vinaigrette

This hearty farro recipe is great for Rosh Hashanah. Leeks, squash, and dates incorporate some of the holiday’s traditional simanim.

Ingredients:

• 2 cups cubed butternut squash
• 1 cup diced leeks
• 5-oz. box Pereg pearled farro
• 2¼ cups water
• olive oil
• kosher salt
• Silan Vinaigrette:
• 3 Tbsp. silan
• 2 Tbsp. olive oil
• 1 Tbsp. red-wine vinegar
• ½ tsp. kosher salt
• ¼ tsp. black pepper

Directions:

In a large sauté pan, add a few turns of the pan of olive oil. Add butternut squash and sauté till browned and almost cooked through (about 10 minutes), then add in the leeks and cook till soft. Add the farro to the pan to toast slightly, and coat with the vegetables and oil. Add a pinch of salt and let farro toast for a minute.

Add water to pan and cover, bring to a boil, then reduce to a simmer and lift the cover halfway. (Add water if needed for the farro to be cooked to al dente.)

While the farro is cooking, prepare the silan vinaigrette; whisk together.

When the farro and veggies are cooked and all the water has evaporated, pour the vinaigrette over the farro while still hot. Serve at room temperature and enjoy!

Chewy Honey Bars

Ingredients:

• 4 eggs
• 1 cup sugar
• ¾ cup canola oil
• ¾ cup honey
• 2 Tbsp. coffee
• 1 tsp. vanilla
• 2½ cups Pereg almond-meal flour
• pinch of salt

Directions:

Preheat oven to 350°F.

Cream eggs and sugar together. Add in oil, honey, coffee, vanilla, salt, and almond meal. Mix until combined. Pour into greased 9″×13″ baking dish. Bake for 50–60 minutes until toothpick comes out clean from center. Cool completely and cut into bars.

These recipes were developed by Shoshie Steinhart for KosherMoms, a website dedicated to family, food, and fun. Follow KosherMoms on Instagram and on the Web for real-life recipes and ideas from one mom to another.

Established in 1906 and based in Clifton, NJ, Pereg Natural Foods is a leading producer of premium ancient grains, gluten-free flours, an extensive line of quinoa and couscous products, and more than 60 pure and natural spices and spice blends from around the culinary world. They manufacture all their products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer.