Rosh Hashana

 I wanted to make sure I published my Rosh Hashana Menus, so I can find them again in future years:

Erev:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Brisket! My first one

Chickpeas from Yotam

Roasted Asparagus

Roasted Potatoes from Stacey Kaplan

Tsimmis - Mimi Follick's recipe

Chocolate Mousse - Esther Muhlfelder's recipe from the Temple Emanuel Sisterhood Cookbook

Apple Crisp from the Temple Beth El cookbook

Fruit from Cindy Paisner

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Day 1:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Olives and Pickles

Knishes from The Butcherie

Chickpea Salad from the Persian Bride Cookbook

Pomegranate Chicken from Kosher by Design Cooking Coach

Tuscan Beans with Sage from the Low Fat Moosewood Cookbook

Basmati Rice with lentils, potatoes and carnalized onions  from the Persian Bride Cookbook

Carrot Kugel from Cheryl Stober

Roasted Brussel Sprouts with maple syrup

Fruit from Jenny Heinstein

Chocolate Mousse Cake - Renee Glazier's recipe from the Temple Emanuel Sisterhood Cookbook

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Zucchini Sauce Pasta

 I always enjoy flipping through a new cookbook. I recently purchased Half Bake Harvest Every Day and made this amazing dinner.

1 pound of pasta (I used casserole elbows)

3 T extra virgin olive oil

2 medium zucchini, sliced

Kosher salt

Pepper

2 T butter

4 garlic cloves - minced

2 t oregano

crushed red pepper flakes

1/2 c pesto

2/3 c freshly grated parmesan cheese

1 cup loosely packed fresh basil, roughly chopped

lemon juice

Boil the pasta in a large pot of salted, boiling water. Cook according to package. Reserve 1 cup of the pasta water. Drain. Placed cooked pasta in large pot.

Heat olive oil in large skillet over medium heat. Add zucchini, salt and pepper. Cook for 7 minutes and stir occasionally. Stir in butter, garlic, oregano and the red pepper flakes (a pinch). Cook for a minute and then add to pasta.

Add basil, pesto and cheese and toss for 2 minutes. Cheese should be melted. Add 2 T of water to thin out the sauce. Stir in basil. Add lemon juice and serve.