Simple Sukkot recipes to add to your menu

    The name of the game here is simplicity. We’re focusing on easy and quick recipes that are nothing short of delicious. There’s been a lot of cooking going on lately, so opt for a few quicker dishes to cut back on time and stress in the kitchen. These three recipes can be paired together as a complete meal or eaten on their own. Start with a salad, stay for the salmon, and satisfy that sweet tooth with a sweet potato dessert. Enjoy your holiday in a hut!

    Simple Kale salad

    Photo: Jenny Lieberman

    With all the intricate and advanced cooking going on, we could use some simple and raw dishes around our holiday meals. This salad comes together pretty quickly and it is a great way to lighten up some of those heavier meals. It relies on pretty simple ingredients like cucumbers and peppers; produce you probably already have in your crisper. All of the salad components provide a healthy serving of vegetables and grains, as well as an added crunch.

    Ingredients:

    • 5-6 handfuls of kale, torn into pieces
    • ½ red onion
    • 2 cucumbers
    • 1 pepper
    • ¾ cup cooked farro, or grain of choice

    Dressing:

    • 2 tbsp olive oil
    • ½ tbsp lemon juice
    • 1 tbsp coconut aminos (or soy sauce)
    • ½ tbsp mustard
    • 1 minced garlic clove
    • Drizzle of honey
    • Pinch of salt
    • A few cracks of pepper

    Directions:

    1. Start off by washing, drying, and removing the stems from your kale leaves. Tear the kale into pieces and add to a large bowl. Now it’s time to massage the kale, one of the most important parts in any kale salad. Kale often gets a bad rep for being too tough and hard to digest. By massaging our kale in the beginning, you’ll be left with softer and more digestible leaves. Add about 1 tsp of olive oil, a big squeeze of lemon juice, and a pinch of salt to the kale. Use your hands to massage the oil and other ingredients into the kale. You’ll already see the leaves change in color and texture.
    2. Add in your finely chopped red onion, chopped cucumbers, chopped pepper, and farro to the kale.
    3. In a small bowl, make the dressing by combining the olive oil, lemon juice, coconut aminos, mustard, minced garlic clove, honey, salt, and pepper. Mix together and add to the salad. Mix well and serve.

    Note: this salad can be eaten right away or it can sit in the fridge for a few hours before serving.

    Spice Blend Salmon

    Photo: Jenny Lieberman

    Never underestimate the power of a spice blend. Spice blends are so versatile and can be used in a variety of different ways. This time the spice blend is here to serve the salmon. All of these spices work really well together to create a slightly smoky and bright flavor. Don’t skimp on the fresh lemon juice for this salmon! A drizzle of fresh lemon juice really helps to brighten up the dish and lets all of the flavors shine.

    Ingredients:

    • 1-2 medium-sized salmon fillets
    • 2 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp turmeric
    • ½ tsp ginger
    • ½ tsp cardamom
    • ½ tsp cinnamon
    • ½ tsp salt
    • ¼ tsp pepper
    • 1 tbsp coconut sugar
    • Lemon wedges

    Directions:

    1. Mix together all of the spices and spread all over your salmon fillet. If you have some leftover rub, store in a container and save for another use like chicken, tofu, etc.
    2. Place your salmon, skin side down into a stovetop pan on medium-low. Cook for about 4 minutes on the first side, a thicker fillet may take an extra few minutes. Flip your fillets and cook for an additional minute. Remove from heat.
    3. Serve immediately with a drizzle of lemon juice from some fresh lemon wedges. The lemon juice really brings this dish together!

    Sweetened Crispy Sweet Potatoes with Pecans

    Photo: Jenny Lieberman

    Practically any food can be turned into a dessert. So why not take a naturally sweet starch and transform it into a dessert? This sweet potato dessert is both sweet and filling, thanks to the starchiness of this vegetable. It has multiple elements of texture: the soft and creamy interior of the potato, followed by the crispiness of the skin, and the crunch of the pecans on top. This recipe is pretty versatile and can be used with any sweet potato variety you like. Stick with the classic sweet potato if you’re a loyal fan, or switch things up with a Japanese sweet potato. Japanese sweet potatoes have a more mild sweetness, making them another great option for those who don’t like overly sweet desserts. Serves 4-6.

    Ingredients:

    • 2 large sweet potatoes, variety of choice
    • 2 tbsp maple syrup
    • 1 tbsp coconut sugar
    • 1 ½ tbsp neutral oil
    • ½ tsp cinnamon
    • Pinch of salt
    • ¼ cup pecans

    Directions:

    1. After rinsing and cleaning your sweet potatoes, cover them in aluminum foil and roast at 425F for 50-60 minutes.
    2. Prepare the glaze by combining the oil, maple syrup, coconut sugar, and salt. Chop up your pecans into small chunks.
    3. Once done cooking, cut the sweet potatoes in half lengthwise and make a few grooves in the middle to give more surface area for the glaze. Using a brush, brush the glaze along the entire exterior of the sweet potato, making sure to get the grooves and the skin for extra crispiness! Place the sweet potatoes skin side up onto the pan and bake for another 10 minutes at 425F. Remove the sweet potatoes from the oven and top with the pecans and remaining glaze; place back in the oven at 425F for 5 minutes, or until the skin starts to crisp and the pecans darken in color. Serve as is or top with some vanilla ice cream or nut butter!
    Jenny Lieberman is a recipe developer, certified group fitness instructor, and recent high school graduate from Boca Raton, FL. She loves all things health and wellness, so you will probably find her looking up the newest food and fitness trends. She is currently on a gap year program at Midreshet Torah v’Avodah (MTVA) in Jerusalem, Israel. Jenny will be attending the University of Maryland, College Park, starting Fall 2021. You can follow Jenny on her Instagram healthy food account (@toomuchonmyplate_) to see more of her recipes!