Click through the slides to view recipes for a Tu B’Shvat Seder
By Mollie Katzen, JNS.org
Winter fruit might seem less spectacular than the much more time-valued offerings of summer, but oranges and pears in particular, while quiet and “common,” can be the unexpected stars of simple savory dishes.
This is perfect for Tu B’Shvat, the Jewish New Year for trees, which is a relatively unsung holiday. Add sparkle to your Tu B’Shvat seder with an easy but surprising sweet potato-pear soup, which goes perfectly with a winter salad featuring crunchy, colorful leaves refreshingly coated with orange sections and a yogurty-orange vinaigrette, and exuberantly dotted with pistachios (also from trees). Finish the meal with an old-fashioned cake brimming with apples and walnuts, and studded with cranberries.
With more than 6 million books in print, Mollie Katzen is listed by the New York Times as one of the best-selling cookbook authors of all time and has been named by Health Magazine as one of “The Five Women Who Changed the Way We Eat.” Her new book, “The Heart of the Plate: Vegetarian Recipes for a New Generation,” was published in September 2013 by Houghton Mifflin Harcourt.