This past Sunday, September 5, I was the featured cook at Sunday Cooks at the Minneapolis Farmers Market. With Rosh Hashanah rapidly approaching this Thursday, they asked me to present something appropriate for the Jewish new year celebration.
Last year I presented a Sukkot harvest menu — sauced meat, vegetable, and starch — and it was an undertaking. Don’t get me wrong — it went better than I could have hoped. But, I knew that I didn’t want to tempt fate by trying to match it the second time around, so I opted for two tried-and-true recipes that are both easy to make: Israeli carrot salad, and honey-glazed carrots with apples and raisins.