Food is culture – important to both the body and the soul. Food connects us around the table, and builds on traditions that define our identity, creating lasting memories for young an old alike.
We loved hearing about LA-based writer Amelia Saltsman’s new cookbook, The Seasonal Jewish Kitchen, celebrating Jewish food culture from around the world, but with a focus on our local farmers market ingredients. Known for her classic Santa Monica Farmers Market Cookbook, Amelia has inspired so many of us with her wonderful recipes featuring ingredients from our favorite local farmers – but with this book, she is taking it to another level by really exploring the intersection of local food, and heritage.
A perfect fit for the height of harvest season, Out of The Box Collective is celebrating the new book by including the coziest Autumn recipes and fresh ingredients to make them in our Seasonal Jewish Kitchen delivery box!
With comforting and festive recipes like Roasted Carrot & Sweet Potato Tzimmes, Braised Beef with Semolina Dumplings, and Roasted Brussel Sprouts with Pomegranate Molasses, as well as middle eastern favorites like Lamb, Squash and Quince Tajine, and Syrian Lemon Chicken Fricasee, this box is a true California celebration of food as culture, with a spotlight on the bountiful harvest around us.
A hand selected local assortment of harvest delicacies truly to highlight the peak flavors of autumn for you and your entire family – with recipes from the The Seasonal Jewish Kitchen Cookbook by Amelia Saltsman.
Local, pastured chuck roast, lamb and chicken legs, Sierra Nevada labneh cheese, local walnuts and dried Santa Rosa plums, local produce like quince, butternut Squash, brussels Sprouts, Bosc Pears, and many more autumn favorites so you can cook a selection of recipes from Amelia’s new book.
ROASTED CARROT AND SWEET POTATO TZIMMES
1 lb carrots
1 1/2 lb sweet potatoes
½ lb shallots
¼ lb dried plums or prunes
1 1/2 -2 Tbsp extra-virgin olive oil
kosher or sea salt and freshly ground pepper
Preheat the oven to 400F. Using a swivel-blade vegetable peeler, remove the zest in large strips from 1 of the oranges and ½ the lemon. Be sure to press down only hard enough to capture the colored part of the skin, not the bitter white pith. Juice enough oranges to yield 1 ¼ cups of juice. Reserve the lemon for another use.
Peel the carrots and cut them crosswise into 2-inch chunks. Peel and cut the sweet potatoes into large bite-size chunks. Peel and quarter the shallots lengthwise. Use kitchen scissors to snip the dried fruits in half.
Use a roasting pan large enough to hold all the vegetables in more or less a single layer. Place carrots, sweet potatoes, shallots, dried fruit, and lemon and orange zests in the pan. Toss with enough olive oil to coat evenly, season with salt and pepper, and pour the juice all over.
Roast the vegetables, turning them once or twice during cooking, until they are tender and browned in places and most of the juice is absorbed, about 1 ¼ hours. If you want a saucier finished dish, add another ¼ to ½ cup of juice during the last 20 minutes of cooking. The juice should thicken slightly. Serve warm or at room temperature.
Adapted from The Seasonal Jewish Kitchen by Amelia Saltsman.