This Sukkot, Go Vegetarian

These vegetarian crostini will make a beautiful appetizer for you Sukkot meal

Some of my fondest memories as a little girl were the special weekend mornings that my Bubbe, mother and I spent together going to the farmer’s market. It was always such a dizzying array of colors, smells and flavors, and a special time that we cherished together. They taught me about the seasonality of food, how cooking does not have to be complicated: Start with fresh ingredients, pair foods with complementary flavors that do not compete with each other, and enjoy a delicious symphony of a final dish.

The weeks leading up to Sukkot were always my favorite, as you could enjoy the last of fresh summer fruits and vegetables as well as hearty and comforting fall flavors. Berries and squash, sweet corn and pumpkin, tomatoes and kale. The bounties of the market seemed exciting and endless.

As a (relatively) new mom of a beautiful one-year old daughter, I can’t wait to carry on these traditions with her. I hope I can instill the same love of cooking, food and the Holidays with her. For my family, food is a way to connect, whether cooking or simply enjoying a meal together.

The following three recipes come from my cookbook, “Great Meals with Greens and Grains”. They are rich in healthy, leafy greens and will make a delicious vegetarian, milchik meal. As an added bonus, they can be served at any temperature, which, as anyone who grew up in the Midwest or East Coast can attest, is a true blessing when trying to dine in a chilly, drafty Sukkah.

I hope that you enjoy!

Wilted Greens and Sautéed Mushroom Crostini Serves 4

3 tablespoons (42 g) butter, divided
2 tablespoons (30 ml) olive oil, plus more for drizzling
8 ounces (225 g) sliced cremini mushrooms
2 cloves garlic, minced
1/4 cup (60 ml) white wine (I like to use Sauvignon Blanc)
4 tablespoons (16 g) fresh parsley, divided
1 cup (30 g) chopped rainbow chard, thick center stems discarded
1 baguette, sliced

1) Melt 2 tablespoons (28 g) of the butter and the olive oil in a large pan, then add the sliced mushrooms and garlic, and cook for about 3 minutes, or until softened.

2) Add the white wine and 3 tablespoons (12 g) of the parsley to the mushrooms and stir to combine. Continue cooking the mushrooms until most of the liquid has evaporated, about 10 minutes. With 4 minutes left, add the rainbow chard and the remaining 1 tablespoon (14 g) butter.

3) Turn the broiler on high, spread the bread slices on a baking sheet and toast until golden brown, 3 to 5 minutes, depending on the strength of your broiler, then drizzle with olive oil.

4) Top each slice of bread with the mushroom mixture and garnish with a sprinkle of the remaining 1 tablespoon (4 g) parsley, then serve immediately.

Tips: If you’re feeling adventurous, using a wild mushroom mix would be delicious and gorgeous to serve. When cooking, always use a wine you will drink! The flavor intensifies, so if it’s not good enough to drink, it’s not good enough to cook with.

If you want a bit more garlicky bite, rub the crostini with a raw garlic clove when it comes out of the oven, before you spoon on the topping.

Megan Wolf is a NYC based registered dietitian and the founder of Megan Wolf Nutrition, a nutrition counseling and consulting private practice. She is a mother and wife, cookbook author, public speaker and healthy living expert who is active on social media: Instagram: @TheDomesticatedWolf, Twitter:@MeganWolfRD, Facebook: The DomesticatedWolf.

This Sukkot, Go Vegetarian

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This Sukkot, Go Vegetarian

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