Spaghetti Squash, Beet & Apple Salad

Shana TovahIn the midst of all the Rosh Hashanah greetings this
weekend, I decided to whip up something that touches on the Jewish New Year
tradition of consuming sweet foods, like apples, honey and dates. Here is a
nutrient rich, yet sweet and delicious salad that you can definitely
celebrate if you are celebrating the Jewish New Year, or even throughout your
year-end holidays. This is a delicious stand-alone salad, or an accompaniment
for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch
you get from the walnuts and walnut oil helps you keep your body in balance
during the indulgent holidays. Enjoy! 

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Beet & Fresh Cheese Stacks with Avocado-Lemon Dressing

I found a recipe for a quick vegan
cheese
that I really like. The recipe says it’s a “Pepper
Jack” but it reminds me a lot more of a fresh cheese like queso fresco
or buffalo mozzarella. In any case, I am finding it to be quite versatile and
useful on many dishes, from tacos to this beet salad. You can venture into
making the vegan cheese, which will require some uncommon ingredients if you
aren’t used to vegan baking or cheese making. Or use a favorite cashew
cheese; some spreadable cashew cheeses would work great in between the layers
of beets. Or, if you eat dairy, just use a good, organic dairy cheese
like burrata or buffalo mozzarella.

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