KCC Rosh Hashanah Ingredients

Scrumptious Pomegranate Salmon

1 pound brussels sprouts, halved
2 tablespoons extra virgin olive oil
kosher salt and pepper
2 tablespoons pomegranate molasses
2 tablespoons sweet chili sauce
2 tablespoons pomegranate juice
1 inch fresh ginger, grated
1 clove garlic, minced or grated
1 pinch red pepper flakes
1 pound wild caught salmon
fresh basil for serving
Preheat oven to 425 degrees F. On a large rimmed baking sheet, combine the brussels sprouts, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes. Meanwhile, combine the pomegranate molasses, pomegranate juice, sweet chili sauce, ginger, garlic, and a pinch each of red pepper flakes and salt in a small bowl.
Remove the brussels sprouts from the oven. Add the salmon to the center of the pan. Spoon the pomegranate glaze over the salmon. Transfer to the oven and roast for 10-20 minutes or until the salmon has reached your desired doneness.
Top the salmon with pomegranate arils and fresh basil. Enjoy!

Crunchy Kale Apple Salad
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
Optional :
Use Sugared Pecans (from Trader Joe) instead of Almonds
Add Craisins
Add cubed roasted sweet potato
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds to the kale. Season with salt and pepper and toss well.

Devorah’s Famous Apple Pie
1 Keeblers graham cracker pie crust
1 can whole berry cranberry
4-5 Granny Smith Apples
Streusel Topping
3 cups flour
1.1/4 cup sugar
1 egg
1/2 – 3/4 cup canola oil
1 tablespoon baking powder
Peel and cube the apples
mix with the can of whole berry cranberry
Place in Pie crust
mix together all ingredients for the streusel using finger tips to create a crumbly texture
pour on top of apples ( save leftover streusel topping in air tight container in freezer for topping for challah, Babka or another apple pie