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Turn Your Rosh Hashanah Leftovers Into a Delicious Lunch to Last All Week

rosh hashanah leftovers
Image Source: ©Disney. Photo by Danielle Renov for Babble

Rosh Hashanah, AKA the Jewish New Year, may be officially over according to the calendar … but that doesn’t mean the celebration has to end in your kitchen!

Instead, read on to see how to transform your Rosh Hashanah leftovers into simple, nutritious lunches for the rest of the week. From chicken salad to chocolate dates, we’ve got you covered. Whether you’re looking to bring lunch to work or enjoy it at home, it’s time to get this post-Rosh Hashanah food party started!

Grilled Chicken Salad

Makes: 4 servings

Ingredients

  • 6 chicken cutlets, thin
  • 3 tablespoons canola oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper, coarse
  • 1 tablespoon paprika
  • 1 tablespoon garlic, granulated
  • 1 teaspoon mustard powder
  • 2 teaspoons suman (optional)
  • Salad greens of your choice

Directions

  1. Place all of the ingredients in a bowl and mix to combine.
  2. Marinate for at least 1 hour and up to overnight.
  3. Preheat grill pan on medium high heat.
  4. Once heated, grill chicken for 3 minutes then flip to the other side for 2 minutes.
  5. Slice chicken and top over as much salad greens as desired.

Pomegranate Vinaigrette

Makes: 4 servings

Ingredients

  • 1/2 cup pomegranate vinegar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil

Directions

  1. Place all of the ingredients in a jar.
  2. Seal the jar tightly and shake vigorously to mix.
  3. Drizzle as much as desired over salad.

Apple Croutons

Makes: 4 servings

Ingredients

  • 1 medium-sized challah, cut into 3/4-inch slices
  • Olive oil
  • Salt
  • Pepper
  • Granulated garlic

Directions

  1. Preheat oven to 400 degrees.
  2. With an apple-shaped cookie cutter, cut out “apple croutons” from the challah slices.
  3. In a single layer, place the croutons onto a baking sheet.
  4. Drizzle a small amount of olive oil over the croutons.
  5. Sprinkle salt, pepper, and garlic onto the croutons. Tip: Use your pointer finger and thumb to sprinkle from high up, to help distribute it evenly.
  6. Bake for 10-15 minutes until the croutons are lightly golden and crisp.
  7. Add as much as desired onto salad.

Cayenne and Silan Roasted Carrots

Makes: 4 servings

Ingredients

  • 8 carrots, peeled, quartered, and cut into 3-inch sticks
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4-1/2 tablespoon silan
  • 1/4 cup pomegranate seeds (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Place carrot sticks and olive oil onto a baking sheet. Toss to coat.
  3. Sprinkle salt, pepper, and cayenne over carrots.
  4. Arrange carrots in a single layer on the baking sheet to allow them to get crispy.

    rosh hashanah leftovers
    Image Source: ©Disney. Photo by Danielle Renov for Babble
  5. Drizzle silan over the carrots.
  6. Bake for 35-45 minutes until carrots are crispy at the edges.
  7. Serve with pomegranate seeds for an extra pop of flavor.

Spelt Apples and Honey Muffins

Makes: 12 muffins

Ingredients

  • 2 cups spelt flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 3/4 cup honey
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup applesauce

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a medium-sized muffin tin or place liners inside.
  3. In a medium-sized bowl, combine flour, baking soda, salt, and cinnamon. Set aside.
  4. Beat butter and brown sugar with an electric mixer until smooth. Mix in egg and brown sugar.
  5. Scrape down the sides of the butter mixture bowl and add applesauce. Once combined, slowly add in flour mixture from earlier.
  6. Turn off mixer and fold in any flour still visible by hand with a spatula to not overtax the batter.
  7. Using a 2- to 3-inch ice cream scooper, scoop even amounts of the batter into the muffin tin.
  8. Bake muffins for 12-15 minutes.
  9. Cool for 10 minutes and enjoy!

    rosh hashanah leftovers
    Image Source: ©Disney. Photo by Danielle Renov for Babble

Salted Chocolate Covered Stuffed Dates

Makes: 4 servings

Ingredients

  • 6 dates
  • 1 cup silvered almonds
  • 1 cup dark chocolate discs, melted
  • Maldon salt

Directions

  1. Line a baking sheet with parchment paper.
  2. With a knife, open each date lengthwise until you reach the pit.
  3. Remove the pit and stuff the dates with almonds.
  4. Dip each date halfway into the dark chocolate, and then place onto baking sheet.
  5. Sprinkle dates lightly with salt.

    rosh hashanah leftovers
    Image Source: ©Disney. Photo by Danielle Renov for Babble
  6. Refrigerate until ready to eat.
Article Posted 2 months Ago

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