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Don’t worry about your Rosh Hashanah Menu

Don't worry -- the menu for this three day food extravaganza is all worked out

Rosh Hashanah is ten days away and the questions have started.  What to cook?  When to cook?  How to cook for those guests with allergies?  Other people have started to share their menus as the reality of a three-day chag gets closer.

I don’t think I’ll ever forget the first time I shopped at Shufersal the day before a three-day chag.  It was pandemonium.  The vegetable bins were bare; meat and poultry were running low; carts ran into each other as kids stood held the place in line (which stretched to the back of the store) while siblings, parents, grandparents formed a grocery grabbing tag-team to conquer the store.


I’m not in Israel for the three-day chag, I’m planning my menus from my kitchen in Kansas.  My freezer full of meat and poultry gives me confidence that I will beat the last minute rush.

If you’re looking for a gluten free Rosh Hashanah, then you’ll find this blog post useful.  I’ve been gluten free for two years and it’s been very easy to cook meals that are enjoyed by everyone.

My menu will probably change half a dozen times before the chag starts, especially after all of this happened in the same week, but as of today, it looks little bite like this.

 First Night Rosh Hashanah

We start our Rosh Hashanah evening meals with a short seder of symbolic foods.  We go beyond the apple, honey and round challah and have a total of eight symbolic foods.  In recent years, I have worked all of these into a meze style appetizer course.  If you want to see the seder we follow, feel free to download a copy here. 

After our appetizer of Simanim the meal will look like this:

A tender and delicious alternative to brisket: Top of Rib Roast. Photo: This American Bite.

First Day Rosh Hashanah

I like to keep lunch light, with plenty of raw vegetables and salads.  Especially if I know we’re having a large meal in the evening.  If you made that rib roast for first night, the leftovers are delicious, hot or cold.

Second Night Rosh Hashanah

Appetizers in the form of our simanim.  The chicken dish I am serving for main course can be cooked in a crockpot, or made ahead.

Braised Chicken with Beets and Kale. Photo: This American Bite

Second Day Rosh Hashanah

Cashew Bread Crostini with Honey Basil Ricotta & Honey Roasted Tomatoes. Photo: Kitchen Tested

Friday Night

One Pot Chicken Dinner. Photo: This American Bite
One Pot Chicken Dinner. Photo: This American Bite

Shabbat Lunch


About the Author
Yosef Silver, author of This American Bite, is a passionate food writer with a love for photography, living in Overland Park, KS with his wife and two children. Silver’s recipes are kosher, many are vegetarian or vegan. This American Bite has received recognition from the Kosher blogging community for a fresh approach to Kosher living in the Mid West.
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