Stews for Succot

By FAYE LEVY, YAKIR LEVY
October 7, 2014 13:25

‘Stews and soups are neighbors that share a balcony’ – Mollie Katzen, ‘The Heart of the Plate.’




Chickpea and tomato soup

Pesto-topped chickpea and tomato soup is between a soup and a stew.. (photo credit:JONATHAN LOVEKIN)

For dinner in the succa, a one-pot main course with a variety of vegetables is ideal.

Adding plenty of vegetables to the entrée contributes different flavors, textures and colors and thus enhances both the pleasure of eating and the meal’s nutrition. Serving an abundance of produce also fits with the theme of Succot, “the harvest holiday.” Such a dish can be a stew or a soup, meat-based or vegetarian.

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