Reese Witherspoon is not just a talented actress; she is also an accomplished cook. This recipe for Tomato-Corn Salad was created by her grandmother, Dorothea. (I learned how to cook and be a hostess from my grandmother as well. The older generations were amazing in the kitchen!)

I made a double batch of it for Sukkot and it got rave reviews from kids and adults. I love that it has fresh ingredients that are healthy and delicious. Also, it’s parve and pairs well with most any meal. 

As usual, I tweaked the recipe slightly. I’ll show mine and link to the original. To make Tomato-Corn salad, you will need:

• 1/4 cup white vinegar
• 2 Tbsp. fresh lime juice
• 2 tsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. black pepper
• 1 shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• 6 cups cooked corn (fresh or frozen)
• 2 pints cherry tomatoes, halved
• 1 bunch green onions, thinly sliced
• 1 cup lightly packed fresh herb leaves (I used parsley and chives.)

In a large bowl, whisk together vinegar, lime juice, mustard, salt, pepper, and shallot, then set aside for 5 minutes to let the flavors meld. While whisking constantly, slowly drizzle in oil to make a dressing. 

Add to the dressing, the corn, tomatoes, green onions, and herbs. Toss well to combine. Can be served cold or room temperature (I prefer the latter.)

Do you have a yummy salad recipe to share?

Most of us will be breaking our fast with some challah or a bagel. Nothing wrong with those options; I enjoy both, but I like to make meals extra special on holidays. 

Since Yom Kippur is primarily a fast, I want something simple that I can put together in mere minutes that’s still nice. This idea for Fancy Toast, which I saw on Instagram, look delicious. 

How’s this for a goof-proof recipe:

Lightly toast bread, spread with peanut butter and honey, top with sliced bananas, pomegranate arils, and raw oats.

Truly couldn’t be easier—or look any yummier. The only part that requires effort is the pomegranate, so I would fix that ahead of time, and the rest should take less than 15 minutes to fix a dozen slices. 

A perfect addition to my traditional dairy buffet for Break-the-Fast. 

Ever wonder why we always serve and eat the exact same foods for Rosh Hashanah? (A lot of us do it, without knowing why!) Here is a good article that lists the most popular foods and their meanings. 

 I’ll highlight a few of my favorites:

• Apples
• Honey
• Pomegranates
• Round Challah 
• Honey Cake

They also listed a fish head, but that is one tradition I skip since it seriously creeps me out. Some other goodies that I would also add are brisket, because that’s the most popular main course, and chocolate rugelach, which is the best pastry. 

What’s your favorite High Holiday food?

Last night, we were invited to have dinner with a couple that’s recently moved to the area. The husband is Australian, the wife is American, and they are super nice folks. They hosted at their house, which is 100% organic and vegetarian. Pasta, salad, and bread were on the menu. Everything was good, especially the entree. When I asked about the recipe, I discovered that it was created by Trader Joe’s, the food was from Trader Joe’s and the only place they shop is at Trader Joe’s! (I can’t imagine shopping at just one store, but that’s me.)

I haven’t been to Trader Joe’s in a loooooooong time and I don’t recall ever trying one of their recipes. Their prices are high and the location is out of the way, but after enjoying such a nice meal, I’m reconsidering.

This is an excellent pasta with a surprise ingredient—pumpkin. Sounds weird, tasted great; don’t be afraid to try it. Yes, it has cheese and cream, which can be a diet buster, but the occasional treat is ok.

To make pumpkin pasta, you will need:

• 1-lb. box Bow Tie pasta, cooked 
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbs. olive oil
• 4 Tsp. sage, dried
• 1 Tbs. rosemary, dried
• 2 cans pumpkin
• 1 cup parmesan cheese
• 2 cups heavy cream
• Salt/pepper 
• Fresh parsley (small handful)

Cook garlic, onion, sage, and rosemary in olive oil over medium heat. Add pumpkin, cream, and cheese. Stir well to mix, then add the pasta. Add salt and pepper to taste and sprinkle with parsley. Makes 4 servings. 

If you don’t like Bow Ties, feel free to substitute another noodle, so long as it’s hearty. The sauce is too much for Angel Hair. This was a lovely dairy meal that I’d eat again anytime. 

Anyone have an unusual pumpkin recipe to share?