> Family > Kosher Recipes

Interesting Salads, Fish and Meat for Rosh Hashanah

September 12, 2017 | by Chef Zissie

Including pesto pistachio, kasha mushroom and all-in-one simanim salads.

Simanim Salad

Together the simanim make a really unique, beautiful and flavorful salad! Add pulled salmon to this dish and you are good to go! (or a side of fish head:)

Servings: 4


  • 1/2 cup black eyed peas
  • 4 ounces butter lettuce
  • 1 leek white part chopped
  • 1 gourd peeled and chopped
  • 1 carrot peeled and chopped
  • 1/2 beet peeled and thinly sliced
  • 1 pomegranate seeds removed from peel
  • 6 dates pits removed and slice
  • 1 apple chopped
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon salt pink Himalayan

Preheat oven to 375°F.
1. Put black eyes peas in small pot and generously cover with water. Boil on high for 30-40 minutes or until soft but not mushy. Rinse and drain.
2. Prepare a baking sheet with parchment paper and add leek, gourd and carrot. Drizzle with 4 tablespoons olive oil and a ½ teaspoon salt. Mix well and put in oven for 35 minutes or until golden.
3. In a jar add remaining olive oil, balsamic vinegar, honey and salt and mix well.
In a large bowl add the lettuce, beet, pomegranate, dates and apple slices. Add leek, gourd and carrots. Mix with dressing right before serve. Serve warm or room temperature.

Notes & Tips:
Be sure that the leek, gourd and carrots are all chopped to the same size so you avoid any burnt pieces.

Whole Fish with Olives

Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best.
Serves 4


  • 1 whole Denise fish, cleaned
  • 1 1/2 teaspoon pink Himalayan salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, peeled and chopped
  • 6 cherry tomatoes cut in half
  • 1 cup olives
  • 1 teaspoon honey
  • 1/2 teaspoon turmeric powder
  • 2 lemons, juiced
  • 1/4 cup fresh thyme, stems removed

Pat the fish dry and sprinkle with 1 teaspoon of salt and pepper on both sides.
Prepare a large skillet with a lid on high heat. Add the olive oil and get hot. Add the fish and let cook for 3 minutes.
Turn the fish over and add the rest of the ingredients except the lemon and thyme.
Add 1/2 cup of water and turn heat down to medium. Cover and let cook for 10 more minutes.
Remove from heat and add the lemon juice and fresh thyme.

Honey Chicken drumsticks with Dried Fruit Chutney

Chutney is a sauce in Indian cuisine that varies in flavor and ingredients but is usually on the sweet side with a kick. Here is my version in this one pot wonder. Use any dried fruit that you love (examples; prunes, raisins, apricots, pineapple, apples)
Serves 4


  • 12 chicken drumsticks legs
  • 1 teaspoon pink Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 1/2 chili pepper, seeds removed, chopped
  • 1 orange, juiced
  • 2 cinnamon sticks or 1 teaspoon of cinnamon
  • 1/4 cup fresh sage, chopped (can use rosemary)
  • 2 cups dried fruit

Season chicken with salt and pepper.
Prepare a large skillet on high heat. Add olive oil and get hot. Add chicken in batches if have to and sear for 6 minutes on each side.
Remove from pan and add the rest of the ingredients and mix well. Use a wooden spoon to scrape up all the brown chicken bits of flavor from the bottom of the pan. Cook for 5 minutes, mixing often.
Add the chicken back in and 1 ½ cups of water. Cover and turn heat down to medium and cook for 30 minutes, mixing often.

Notes & Tips:
You can make the chutney by itself and use it on top of grilled chicken breast too!

Marinated Onion Steak Salad

Any cut of meat that is meant to be grilled (instead of slow cooked) is great for this recipe. Depending on your budget, the higher quality of meat the better this will taste. A good piece of meat needs nothing more than salt and pepper before it goes on the grill. In Israel the top cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best).
Serves 4


  • 1 pound steak, for grilling
  • 3 teaspoons pink Himalayan salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1/2 cup extra virgin olive oil
  • 2 purple onions thinly sliced
  • 2 Asian pears or apples, sliced
  • 4 ounces mixed greens

Sprinkle the steak with 1½ teaspoons salt and pepper. Rub 2 tablespoons of olive oil into the steaks and let sit for at least 5 minutes (Ideally bring to room temperature.)
In a jar add the vinegar, remaining olive oil, salt, sugar and onions. Let sit and marinade until ready to serve (at least 10 minutes, up to 2 days)
Add the pears and mixed greens to a large bowl.
Prepare a grill pan on high heat. Add the steaks for 3-6 minutes per side (depending on thickness). Remove from pan and let rest for 3 minutes.
Thinly slice and add it to the salad. Add dressing with onions right before serve (will probably have leftover dressing).

Notes & Tips:
What I love about this recipe is that you don’t need a lot of steak to feed a lot of people for this dish. This is also a great dish to serve Friday night! Add 1/2 a box of orzo pasta for a more filling dish!

Pesto Pistachio Salad

This dressing makes this salad! If you want to have extra pesto to use for other things add all the ingredients to the blender except the vinegar, blend it and take out what you want as pesto and then add the vinegar to turn it into a dressing!

Serves 4


  • 1/2 cup extra virgin olive oil
  • 2 onions sliced
  • 1 bunch asparagus, bottoms removed
  • 2 cups fresh basil stems removed
  • 2 cloves garlic peeled
  • 1 teaspoon salt pink Himalayan
  • 1/2 cup rice wine vinegar
  • 2 nectarines sliced
  • 4 ounces butter lettuce
  • 1/2 cup pistachios, shelled

Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the onions and asparagus and let cook for 5 minutes, mixing often. Remove from heat and place in salad bowl.
In a food processor, add remaining olive oil, basil, garlic, salt and vinegar, mix until smooth.
Add lettuce, nectarines and pistachios to salad bowl.
Add pesto dressing right before serve.

Kasha Mushroom Salad

Kasha is so delicious and so good for you! Try this recipe for a guarantee of a new liking for this food that will give you so much your body needs!
Serves 4


  • 3 1/2 cups kasha
  • 4 1/2 cups boiled water
  • 1 1/2 teaspoon salt pink Himalayan
  • 3 onions sliced
  • 1 box mushrooms sliced if need
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons silan date honey
  • 1/4 cup Fresh thyme stems removed

Prepare a large pot on high heat. Add 2 tablespoons of olive oil and get hot. Add the kasha and mix well. Add 1 teaspoon of salt and mix well.
Add the boiled water, cover and simmer for 12 minutes. Drain any excess liquid.
Prepare a large skillet on high heat. Add the remaining olive oil and get hot.
Add the onions and let cook for 2 minutes, mixing often.
Add the rest of the ingredients except the thyme and cook for 4 more minutes.
Add to kasha, mix well and add the fresh thyme. Salt to taste.

For more amazing recipes, visit Chef Zissie’s site at

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