True to form, in celebration of the Jewish New Year, Galya prepared a wonderful Israeli-style Rosh Hashanah dinner for family and friends on the two successive evenings of the holiday.  Predictably, it was a feast for the palate and a treat for the eyes, adding to the festive atmosphere as we ushered in the year 5778 on the Jewish calendar.

Wishing everyone Shana Tova and all the best for a healthy, joyous and fulfilling new year along with many great meals together.

Just a small selection of the dishes Galya made for Rosh Hashanah.

A salad par excellence:  Made by our daughter Shani with avocado, organic arugula, fresh basil, roasted pecan nuts and fresh figs, topped with Shani’s winning dressing, (avocados decorated in a circular fashion to help symbolize the circle of life).

Galya’s fresh finely-chopped Israeli salad.  Repetition of round form to symbolize the circle of life, mentioned above

Galya’s classic hummus plate, garnished with persil, sumac, pine nuts, za’atar and extra virgin olive oil. One of the reasons it tastes so great is because Galya makes sure to serve it only minutes after she prepares it.

Eggplant Baladi, roasted red pepper salad, roasted zucchini and pomegranates.

Israeli-Canadian fusion: Dates filled with roasted pecan nuts in maple syrup dipped with fresh herbs from our gardem, then dipped in honey.

Roasted zucchini, made special by roasting on traditional Middle Eastern plate Galya purchased in Jerusalem’s Machane Yehuda Market, just like her late grandmother used to make it. Creates a wonderful, authentic aroma that stays in the air to greet guests when they arrive.

Avocado salad with figs.

Eggplant Baladi.

Galya’s special hummus plate.

Roasted red pepper with Galya’s special dressing and topped with fresh herbs from our backyard garden.

There’s no Rosh Hashanah without pomegranates, which Galya has nicked-named “diamonds” because of their shape and the way they shine. She adds them to dishes on a regular basis because of the way they enhance the taste and look of food.