Jewish Food


Planning a Thanksgiving feast? Why not try something new? Here are a few new and delicious recipes from several renowned kosher cooks.

Beets and Tahini Silan Dressing

Serves 6

From The Gush Gourmet


2 tablespoons oil plus 3 tablespoons oil for drizzling
2 cups quinoa
3 and 1/2 cups Manischewitz Vegetable Broth or other vegetable stock or water
1 large sweet potato, peeled and cut into cubes
2 medium beets, peeled and cut into cubes
3 scallions, sliced
1/4 cup chopped fresh parsley

2 tablespoons toasted sesame seeds


1/2 cup Mighty Sesame Tahini or other raw tahini paste
3 tablespoons Heaven & Earth Lemon Juice
1 teaspoon salt
1 large clove garlic, crushed and minced, or 1 cube Gefen Frozen Garlic (defrosted)
4 tablespoons Galilee’s Delicacy Silan Date Syrup (or maple syrup or agave nectar)
1/3 – 1/2 cup warm water as needed

Harvest Turkey


1 (10-12-lb) whole turkey, fresh or thawed if frozen

1 Bunch fresh thyme

4 Whole navel oranges

As needed salt and freshly ground black pepper

1 Cup fresh or frozen cranberries

2 Medium onions, peeled and quartered,

1 Cup cold water


  • Place oven rack in bottom third of oven and preheat to 325 degrees F.
    Slide fingertips between skin and breast meat to loosen skin. Place 1/2 bunch of thyme under skin.
    Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper.
  • Quarter remaining oranges and toss with cranberries and onions in large bowl, place inside both turkey cavities.
  • Tuck wing tips under and tie legs together with kitchen string to hold shape.
  • Place turkey on a V-shaped rack in large roasting pan with water in bottom of pan.
  • Cover loosely with foil. Roast turkey in preheated oven for 2 1/2 hours, remove foil.
  • Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 170-175 degrees F.
  • Remove from oven, cover with foil and let stand at least 20 minutes before carving.
  • Remove fruit stuffing and discard.
  • Garnish with Dried Fruit Stew and serve on a platter. While turkey is roasting, combine
  • Autumn Fruit Stew ingredients in saucepan. Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat. After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.

Source:National Turkey Federation

Roasted Sweet Potato and Apple Soup

By  Danielle Reno


  • 6 sweet potatoes, peeled and cut into 1-inch pieces 
    3 apples, peeled and cut into 1-inch pieces
    5 tablespoons Bartenura Extra-Virgin Olive Oil, divided
    2 and 1/2 teaspoons salt, divided
    1 and 1/4 teaspoon pepper, divided
    2 leeks, halved, thinly sliced
    8 cups no-chicken stock in a box (or water, or a mix of the two) 
    2 cups Gefen Almond Milk

Roast Sweet Potato and Apple Cubes

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Lay Gefen Parchment on two baking sheets and spread potato and apple cubes on pans. Drizzle two tablespoons of extra-virgin olive oil over and sprinkle one teaspoon salt and half a teaspoon pepper over each sheet tray.
  • Place in the oven and roast for 45 minute
  • Meanwhile, place a large pot over medium heat.
  • Add remaining tablespoon extra-virgin olive oil, leeks, remaining half teaspoon salt and quarter teaspoon pepper. Cover pot with lid and allow leeks to sweat for 15 minutes, stirring every five.
  • Remove cover, reduce heat to low, and cook for another half hour, stirring every so often so that leeks don’t brown. 
  • Add roasted sweet potatoes and apples to cooked leeks. Pour in stock.
  • Bring soup up to a boil, then reduce heat and simmer for 30 minutes.
  • Add almond milk and blend soup until smooth and silky. Taste to adjust seasoning and serve hot! 
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