High Holiday Dinner

The High Holiday Season has arrived, and that means some serious cooking. We started our Rosh Hashanah feast with the traditional Matzoh Ball Soup.....

Followed by a main course of tzimmes (potatoes and yams tossed in olive oil, salt, pepper and a drizzle of honey, roasted at 400 degrees for 45 minutes, stirred occasionally),

Cumin-dusted cauliflower and cherry tomatoes (tossed in oil with salt and a generous sprinkle of cumin seed, roasted at 400 degrees for 30 minutes),

and rack of lamb--slathered with mustard, chopped fresh herbs and garlic, then coated with panko, and roasted at 400 for 35 minutes.

Dessert was an apple tart topped with a scoop of vanilla ice cream.

The year is off to a great start!