Tabbouleh With A Pomegranate Glaze - A Rosh Hashanah Salad

 

Do you like tabbouleh? 

If you’re looking for a fresh and flavorful side dish, this gluten-free tabbouleh recipe made with quinoa is worth a try. It’s light,vibrant, and full of Middle Eastern flavors such as pomegranate molasses and baharat spice blend. Inspired by Yotam Ottolenghi's green tabbouleh recipe, I think its a perfect choice for the upcoming Rosh Hashanah holiday, for picnics, potlucks, or as a colorful side to just about any meal.

Why Are Recipes Made With Pomegranates Perfect for Rosh Hashanah/Jewish New Year? 

During the holiday of Rosh Hashanah, it's a fun tradition to eat symbolic foods known as Simanim. During our holiday dinner, we make a beautiful platter of these foods and one by one, and recite a specific prayer or blessing on each of the symbolic foods at the table, which expresses positive thoughts and energy for hopes of a sweet, healthy, and prosperous year ahead (link to the blessings). 

Among these symbolic foods, the pomegranate stands out. Rich in symbolism, it's said to contain 613 seeds—mirroring the 613 mitzvot (commandments/good deeds) in the Torah—making it a beautiful representation to strive for spiritual abundance, righteousness, and personal growth as we enter a new year. 

I made Yotam Ottolenghi's pomegranate flavored tabbouleh recipe with my own adaptations (for allergies and personal taste) for a potluck meal last week when we were in Cape Cod for my husbands "poker reunion"

My Twist on Ottolenghi's Tabbouleh (link to his recipe)

Since I can't eat the bulgur wheat that the recipe calls for, I substituted quinoa, added a generous amount of freshly squeezed lemon juice which I thought it needed, and some garlic powder.

Ottolenghi's Surprising Ingredients

His recipe called for two ingredients that gave me pause at first: pomegranate molasses and a spice called baharat. Baharat, in particular, had me second-guessing—it brought back memories of the spice my mother-in-law used in her Middle Eastern meatballs, and I wasn’t sure how that flavor would work in a fresh salad. But I’m glad I trusted the recipe! The baharat added a subtle depth of flavor, while the pomegranate molasses contributed a lovely sweet-tart note.

The recipe's two unique ingredients:

• Baharat – a warm spice blend similar to "allspice" made with cinnamon, cloves, cumin, coriander, nutmeg and black pepper.

• Pomegranate molasses – a tangy-sweet syrup made from pomegranates that added a bright, fruity note to the dressing.

Where can you find baharat and pomegranate molasses?

Try Middle Eastern grocery stores or the international section of larger supermarkets. You can also find both of the items online.

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Why You’ll Love This Recipe. 

• Naturally gluten-free – quinoa is a perfect naturally gluten-free substitute for bulgur wheat.

• Bursting with fresh herbs – fresh parsley, mint, dill, and scallions make it bright and refreshing.

• Unique flavor twist – baharat and pomegranate molasses take it to the next level.

• 
  

Versatile side dish – serve it any protien or enjoy it on its own.

Pomegranate Quinoa Tabbouleh Recipe

The recipe concentrates on greens, not grains. There is a small amount of quinoa compared to the greens.

Ingredients

• 1 cup uncooked quinoa, rinsed and then cooked

• 2 cups parsley, finely chopped

• ½ cup mint leaves, finely chopped

• 4 scallions, finely sliced

• 1 cup each of cucumber and celery finely diced

• 2 tbsp pomegranate molasses

• 1 teaspoon of baharat spice blend

• 3 Tbsp olive oil (I've made it without the oil too)

• Juice of 1 lemon (my addition!)

• When done add salt, pepper and garlic powder to taste

Instructions

1. Cook quinoa according to package directions. When done cooking, set it aside and let it cool before adding to salad.

2. In a large bowl, combine parsley, mint, scallions, celery and cucumber.

3. Add the cooled quinoa and toss to combine.

4. In a small bowl, whisk together pomegranate molasses, baharat, olive oil, and lemon juice. Season with salt and pepper and garlic powder.

5. Pour dressing over salad, mix well, and adjust seasoning to taste.

Serve chilled or at room temperature as a side dish or light lunch.

Place in individual little molds and then unfold the mold to serve. 

My Notes: 

1. Cook the quinoa at least an hour before you plan to assemble the recipe to give it enough time to cool.

2.  For variety add finely chopped tomatoes to this recipe

3. Quinoa is a high protein plant-based grain-like seed

4. Garnish with pomegranate seeds.  This would be a perfect side dish for the holiday.

5. Rosh Hashanah begins at sundown of Sept 22 and ends Sept24 at sundown this year 

Why does the Jewish New Year fall on different dates each year? 

The Jewish calendar, which dates back over 5,000 years, is a lunar calendar; the American calendar is a solar calendar. Each calendar has a different amount of days - therefore the Jewish holidays fall on different days each year on our Gregorian American used calendar.  

What are some of the other symbolic (Simanim) foods traditionally eaten at the Jewish New Year? 

1. Apples 
2. Honey
3. Dates
4. Fish Head (or any head- so vegetarians can use a head of cabbage or lettuce or cauliflower) The symbolism is that you should always strive to be at the head or top in life not the tail or bottom.
5. Pomegranates
6. Leeks
7. black eyed peas
8. Beets/carrots

See my previous post explaining the symbolism of foods with recipes.

A you familiar with or a fan of Yotam Ottolenghi's recipes? Have you ever made any of his recipes?

Our Cape Cod Getaway: Friends & Fun:

A Cape Cod Getaway 

I just returned from a 4 day wonderful getaway with friends in Cape Cod, Massachusetts—a reunion with my husband's Florida “winter poker crew.” We were six couples in total, and we spent three fun-filled days together, spread out between two of our friend's extra big houses. 

As you might guess, the guys spent their days playing poker, while the spouses went on outings and adventures. 

Tangy Cabbage & Sauerkraut Soup | Easy Fall Recipe

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned. 

It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.

In My Kitchen - IMK Sept 2025

I'm happy to be joining the In My Kitchen (IMK) monthly roundup, kindly hosted by Sherry over at Sherry’s Pickings!

We had friends visiting from Florida who stayed with us for six days, which meant lots of meals, laughter, and impromptu get-togethers with mutual friends. It was busy—but in the best way!

Zucchini and Green Pea Soup Recipe: Late Summer Harvest

Fresh summer zucchini and frozen green peas make this soup recipe bright and healthy!.

Last week, I picked five rather large zucchinis from my son's garden while he and his family were away on vacation. I used two right away—air frying them as a simple vegetable side dish. But the remaining three zucchini sat on the counter, quietly challenging me to do something more creative.

Vegan Thai Green Mango Salad Recipe- (Som Tum Mamuang) Sweet & Sour, and Refreshing!

Are you a fan of Thai food? I am !

This Thai green mango salad recipe (also known as Som Tum Mamuang) is a vibrant dish bursting with sweet, sour, salty, and spicy flavors. Traditionally enjoyed as a street food salad in Thailand, this version is 100% vegan and gluten-free, made with crisp unripe mango, fresh herbs, and a tangy lime dressing. It’s quick, refreshing, and perfect as a side dish or light meal.

The best part? It comes together in under 20-25 minutes, looks impressive on the table, and offers an interesting alternative to traditional green salads.

Just a heads-up: if you’re expecting a sweet fruit salad, this isn’t it! The recipe calls for green mango which is far from fruity.

From Garden To Farm: A Morning Surprise

My son lives in the suburbs like we do, but his backyard has a special kind of neighbor — it borders a wide, open farm. This past week, while he was off enjoying a vacation, my son asked me to look after his backyard garden and pick any ripe vegetables.

So, yesterday morning, I drove over to his place, expecting nothing more than some quiet time and a few zucchini. But as I stepped into the backyard, I was greeted by an unexpected guest — a single deer sitting peacefully in the field just beyond the backyard fence.

Egg Roll In A Bowl: Skip the Wrapper, Keep The Flavor

Egg-roll fixings in a bowl without the wrapper? It's everything that you love about egg rolls but in a bowl.

I was looking for easy meals and came across this clever idea when I was visiting Crystal Lopez at her blog called Crystal and Company. When I saw her recipe for Whole 30 Egg Roll in a Bowl in the Instant Pot. It caught my attention immediately, and I knew I wanted to try it. 

It is a simple recipe, can be made in the Instant Pot or stove top, and is an easy summertime recipe. look below for my vegan version.

Summertime And The Living and Cooking is Easy!

I absolutely love the old 1934 song Summertime 🎵🎵 (written by George Gershwin and performed in the musical Porgy and Bess)—it perfectly captures the easygoing vibe of the season. 

There's something about summer that makes everything feel a bit more relaxed: simple dinners out on the deck, lighter meals, golden sunlight stretching well into the evening, leisurely evening walks, and casual get-togethers with friends, and even a lazy afternoon nap. 

see easy summertime recipes at end of post.

IMK August 2025

Take a peek at what's been going on IN MY KITCEN- I'm joining Sherry and other bloggers at Sherry's Picking for the monthly IN MY KITCHEN share. Why not follow the link join us? 

Summer’s Bounty & a Breath of Fresh Air

Summer is in full swing, and it shows in the abundance of fresh produce everywhere. After a big storm rolled through last night, the weather has taken a dramatic turn. This morning greeted us with a crisp 64 degrees, and we’re only expecting highs in the 70s—a refreshing change from the sweltering 100-degree heat just two days ago.

Zucchini from my son's garden. 

Holding On or Letting Go? + A Delicious Summer Recipe

Holding On or Letting Go?

A personal reflection on clutter, memory, and making space

“Less is more.”
“Does it bring you joy?”
“Do you use it—or have you just been storing it for years?”

These are just a few of the questions worth asking when clutter begins to feel overwhelming. It's not just about organization—it’s about creating space for calm, clarity, and intention.  It's not that my house is messy, but I just keep a lot of stuff I no longer want or need. 

How an Overgrown Zucchini Turned Into The Perfect Summer Recipe

 

This summer my son planted a vegetable garden in his yard. Like many gardeners, he had a surprise or two along the way. His zucchini plants got a late start, but once they began producing, they didn’t hold back. He missed checking on them for just one day or two days—and suddenly, he had two giant zucchinis-  almost the size of baseball bats- ok not quite. 

He kept one of those zucchini and kindly handed the other over to me. The only question was: what do you do with a oversized, tough skinned zucchini?

My daughter-in-law mentioned she used hers to make ratatouille, but I was craving something simple and soothing. I decided on soup—a great way to soften up that firm flesh and let the flavors shine. But I had no intention of eating hot soup! So- read on...

Ratatouille 

I used half of the zucchini (and peeled it because the skin was tough), scooped out the enormous seeds, and chopped up the zucchini. Then I built a base with onions, celery, potatoes, and white beans, finishing it off with a generous amount of freshly squeezed lime juice and a blend of seasonings.

The result? A light, creamy, and comforting vegan soup with a gentle flavor—perfect as a starter for lunch or dinner. And here’s the bonus: it tastes just as good chilled, making it ideal for warm summer days such as tomorrow when temps will read 97 degrees here in Philadelphia area. 

Turn the vegetables into a side dish: 

 **Here's another bonus: I like this combination of vegetables. If you don't want soup- just make the sauté and omit the liquid. It's a great vegetable side dish perhaps over rice or quinoa. 

Whether you choose to make zucchini soup (hot or chilled)  or a vegetable sauté, if you’ve got an oversized squash on your hands, give it a try—you might be surprised at how delicious simplicity can be.

Ingredients :

zucchini-4 cups chopped in bite-size pieces ( peel the skin if it is tough)

onion - 3 cups of sliced 1/2 moons
potato- 2 cups of diced potato 

celery-1 cup of diced celery 

cannelloni beans-1 can, drained and washed

salt and cracked pepper to taste

3 cups water

4 cups broth  

1/4 teaspoon of cumin or herbs de province (choose one of your preference)

Juice of 1 lime

Directions: 

Sauté the onions in your Instant Pot ( or Dutch oven pan) for about 5 minutes, stirring to prevent burning. Add remainder of vegetables and continue to sauté for about 8 minutes (adding 2 tablespoons of water to prevent sticking if needed). Add the beans, seasoning, water and broth.If using an Instant Pot, secure lid, turn off saute function, and set to pressure cook for 5 minutes.(If using the stove top method add remainder of ingredients, cover with lid, bring to a boil and then reduce heat and cook on low-medium heat for about 20-25 minutes. 

Using an immersion blender, blend to desired consistency (chunky or completely smooth) Wait at least 2 hours before eating or serving, giving ingredients an opportunity to mingle and the flavors t9 enhance. 

Taste, and add additional salt and pepper if needed. OR CHILL OVERNIGHT and enjoy chilled the next day which is what I did!!

My Notes: 

1. I do not use added oils, so I sauté my vegetables entirely in a small amount of water (about 1/2 cup for all these veggies) . I think it tastes great and does not add extra calories. If you don't think so, then sauté in oil. 

2. I use an electric coffee grinder to grind seeds to powder- such as cumin seed. I like to add my cumin powder to the soup after cooking the soup. 

3. I like cannelloni beans the best in this soup, but you can substitute any white bean such as butter beans or chickpeas. 

4. Of course this recipe is naturally gluten-free, vegan, and parve.

Hot or cold it's a good way to use up and enjoy zucchini!!

How is your zucchini doing? What are you making with zucchini ? 

The Bees and The Wasps Need Some Love

Do you love flowers but hate bees and wasps? 

Flowers are blooming everywhere during the summer, and the markets are full of fresh fruits and veggies. It’s such a vibrant, colorful time of year. But while we’re enjoying all that beauty and flavor, most of us aren’t exactly thrilled to see bees and wasps buzzing around.

Still, here’s the thing — without them, we wouldn’t have nearly as much to enjoy. 🐝 and they are in danger. Why? 

Black Bean, Avocado, and Tomato Salad - When It's Too Hot To Cook

It's mid July and we've been experiencing a two week HEAT wave. As a result, I have not felt much like cooking so I've been on the lookout for interesting summer salad recipes. 

I didn't have to look very far. 

Carol at Comfort Spring Blog posted a delicious beautiful looking salad this week that is made with black beans, avocado, cucumber, cherry tomatoes, red onion, corn and more. I love this combination of ingredients, and I really enjoy reading Carol's blog. It's not the first time I've found a really good recipe on her blog. I decided to try it.

Tofu Bacon- Hold On To The Seat Of Your Pants

Plant-based "bacon"??? Yes please- and it's made with tofu!! This is a treat you won't want to miss out on. 

This delicious recipe takes tofu to a whole new level! 

Tofu "bacon" is very easy to make, and is flavorful, crunchy, and crispy. This method transforms "extra- firm" tofu into something extra -ordinary. 

Do you like BLT's but want something plant-based? Try this- I think you will be in love. 

Rainbow After The Storm + Recipe

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Last week we experienced a short but intense summer storm. It was the kind of storm that makes the early afternoon skies suddenly darken, the wind shake the heck out of the trees, and the powerful rain beat down on anything in its path. The storm started quickly and was was over almost as quickly as it started. 

When the rain stopped, I walked outside to assess any damage to our property.  I looked up in the sky and there it was!!  Clear and and beautiful, hanging over the rooftops as bright and bold as could be! A huge gorgeous rainbow!

Over my house

Excitedly, I called my husband to come and see it, but by the time he got his shoes on and came outside, it had already started to fade. Gone in an instant!!

IN MY KITCHEN - JULY

At the beginning of every month, Sherry from Sherry's Pickings invites bloggers to join her in a blog post linky called "IN MY KITCHEN" where you can get a peek into many kitchens. Anyone can join in.  I like to join in when I can. 

The past week has been brutally hot and very humid here in Pennsylvania, so we've been eating a lot of salads! This is a red cabbage, cucumber and cherry tomato salad was delicious with a lemon dressing ! See what else has been happening in my kitchen!

Chunky Chickpea Vegetable Spread- Healthy Doesn't Need to Be Boring

Healthy recipes don't have to be boring this 4th of July 🎆🇺🇸
I'll be making my easy Chunky Vegetable Chickpea Dip -a fresh, creamy, and totally plant-based dip—made with chickpeas, veggies, and zingy Dijon mustard for a bold, satisfying bite. 

This recipe has no mayo, cream cheese or sour cream which would be way to heavy in fat to actually be healthy in my opinion!!

I will serve it with crudités instead of chips, and I'll be very happy! Truthfully, so will everyone else. I've served it before and it was a hit with the crowd!! It's perfect for those watching their weight.

Japanese Steakhouse Onion Soup Made Vegetarian

A Japanese Steakhouse Onion Soup for Vegetarians- Clear, Comforting, and Unami-Rich

I know it's summer in the US, but I still eat soup in the summer. If you don't, then tuck this recipe away for the fall. If you live in Australia- this is perfect timing I think!

 

If you have ever eaten in an American Japanese Hibachi style steakhouse, your first course may have been a small bowl of clear onion-based soup that was light, warm, and full of onion flavor.  Americans have come to know this type of soup as Japanese onion soup. Continue for the recipe

Summer’s Coolest Soup: Spicy Watermelon Gazpacho

Watermelon in Gazpacho? Now, that's something different!!

It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup. 

However, this time, I added some watermelon to my basic recipe for a little variation.  It's interesting how the flavors all mingle so nicely. 

Is Rice Slowly Poisoning US? What You Need to Know before Your Next Meal

                

Are you aware that rice may contain significant amounts of arsenic depending on where it is grown and how it's cooked. Did you know continuous exposure might raise risks of cancer and or other diseases.  I hate to be the bearer of bad news, but better to be aware than sorry. 

I'm not trying to be an alarmist. It seems that everything these days is toxic and processed foods and farm raised foods carry risks. That being said, I would feel remiss if I didn't at least share this vital information and how to reduce the risks at least once on my blog. 

 

Wall to Wall : Street Murals From My Travels

I have always been fascinated by street murals. We live near Philadelphia, where you can find some of the most exquisite murals I've ever seen. ( the mural above is from Philadelphia) 

Philadelphia has earned the nickname “Mural Capital of the World,” thanks to its impressive collection of more than 4,000 murals by local budding artists who take part in the t he participatory public art program that hopes to minimize graffiti. 

 

Vacation Continues: How I Stayed on Weight Watchers Plan During a 15 Day Cruise

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How I Stayed on My Weight Watchers Plan During a 15-Day Cruise plus 4 more weeks in Europe

When I told people I was going on a 41-day vacation—including a 15-day transatlantic cruise—they all smiled and said, “That sounds amazing!” And it was. But in the back of my mind, I was already calculating how I’d keep my eating on track while surrounded by endless buffets, restaurant meals, desserts, and drinks.

Find out how I managed two back to back cruises without weight gain.

Home Sweet Home-After 41 of Traveling Europe

We finally landed back in Newark, New Jersey airport around 8:00 PM on Tuesday night after 41 days of traveling throughout Europe.

Sitting the train station in Barcelona

  Exhausted doesn’t even begin to describe how we felt when we got back. After so many weeks of dragging our carry-ons and backpacks through train stations, we couldn’t bear the thought of one more train ride—so we skipped the hour-long +  train home and called an Uber instead. Worth every penny.

Before the trip, I wrote a pre-vacation post full of excitement and plans. Now that we’re home, I thought I’d follow up with how things actually unfolded—starting with our time in Spain. (I'll post about our initial 15 day Transatlantic Cruise on Virgin Cruises to Morocco, Canary Islands, Valencia, Portugal, and Barcelona in a future post.) Here, I'm beginning in Spain.

 

How to Select an Avocado: Become a Pro

How to Pick the Perfect Avocado: A Simple Guide

If you’ve ever sliced open an avocado only to find a stringy, brown mess—or a stubborn rock-hard pit—you’re not alone. Picking the perfect avocado can feel like a guessing game. But with a few simple tricks, you can become an avocado-picking pro and ensure your guacamole (or avocado toast) dreams stay intact.

No Garden? No Problem! Grow Lettuce in Containers on Your Deck

How to Grow Lettuce in a Container on Your Deck

Growing lettuce in a container on your deck is an easy and rewarding way to enjoy fresh, homegrown greens without needing a large garden space. Lettuce is a perfect choice for container gardening because of its shallow roots, fast growth, and ability to thrive in cooler temperatures. Whether you have a small patio, balcony, or deck, here’s how to successfully grow lettuce in a container.

From Freezer to Table: An Easy Frozen Broccoli Side Dish

A Simple and Delicious Frozen Broccoli Side Dish with a Ginger, Rice Vinegar, and Tamari Dressing.

Do you like broccoli, but don't like cleaning and cutting it? Use frozen broccoli for a no fuss, no mess experience. 

Even something as simple as frozen broccoli can be brought to life with an interesting sauce such as my ginger tamari combo.

Eating well doesn’t have to be complicated. Sometimes, the best dishes come together with just a few ingredients and minimal effort.

Transatlantic Cruise and Wedding

I'm leaving Saturday May 3, 2025 for a 15 day transatlantic cruise on Virgin Cruise Lines . It leaves from Miami and ends in Barcelona. We will spend 8 consecutive days at sea and then we will stop at various ports including Casa Blanca, Morocco, 2 stops in the Canary Islands, 2 stops in Portugal, and end Barcelona. 

My nephew is getting married in Toledo, Spain the 3rd week in May. The transatlantic cruise was an add-on for us to get to Europe for the wedding. Believe it or not, it was about the same price as flying economy plus.

Transform The Way We Feel

We’re learning more every day just how much real, whole foods—such as fresh fruits, vegetables, and beans—may help transform the way we look and feel. The truth is, we can’t keep relying on processed foods and expect to feel our best. Far too many people are walking around with high blood pressure, high cholesterol, diabetes, and heart disease. Isn’t it time we made the connection between the way we eat and our overall health?

Simple Tofu Scramble

Do you ever cook with tofu?

This versatile, plant-based protein has long been a staple in Asian cuisine. You might’ve come across it in miso soup or served atop stir-fried vegetables at your favorite Chinese restaurant.

Today, I’m sharing a super simple tofu scramble recipe. 

Passover 2025: A Celebration of Freedom

Passover 2025: A Celebration of Freedom

April 12, 2025 though April 20, 2015 this year, Jews worldwide will begin celebrating the religious holiday of Passover commemorating the liberation of the Israelites from slavery in ancient Egypt. 

Today I'm explaining the story of Passover

The Taste of Tradition: Our Family Charoset Recipes

There are certain traditional holiday foods that instantly transport me back to my childhood, and charoset is one of them. Every year when I was young, as Passover approached, our kitchen would fill with the sweet aroma of apples and cinnamon as we prepared the ritualistic foods for the Passover Seder.