Rosh Hashanah Menu Ideas
How is it Rosh Hashanah already? We gathered up our favorite Rosh Hashanah menu ideas for the Jewish New Year, and we’re so excited to share these Rosh Hashanah Recipes with you!
What is Rosh Hashanah?
Known as the Jewish New Year, Rosh Hashanah is one of our favorite holidays! It really kicks off the holiday season, and gets us ready for a season full of fun, family, and most importantly, FOOD!
Whether it’s apples dipped in honey for the new year, pomegranate seeds for our good deeds, or the round challah we share, we wanted to round up a list of recipe and menu ideas you can make this holiday that will make sure to have everyone starting their new year right!
Apps, Sides and Soups
Crispy Grilled Potato Salad with Horseradish Sauce: Talk about a SIDE dish. Let’s make this: crispy grilled potato salad with a horseradish sauce. A homemade paste is made and tossed over the potatoes (think garlic, rosemary, and Dijon mustard), cooked on the grill, and tossed with a creamy horseradish sauce.
Crispy Parmesan Potatoes: These crispy parmesan potatoes are something special! Parmesan-crusted potatoes that are soft on the inside and crunchy outside. Cook in the oven and drizzle with some olive oil, the spices make these taste like the perfect side dish for any occasion!
Butternut Squash & Apple Soup: Fall has finally arrived and I am celebrating with this butternut squash and apple soup topped with cinnamon caramelized apples. It’s vegan, gluten-free, and made with a base of coconut milk (hello, extra creaminess!). Even better, the soup contains less than 10 ingredients and can be prepped in no time!
Pumpkin Carrot Soup: Pumpkin carrot soup! I cannot believe it’s already soup, pumpkin, and cozy weather season. I’m warming up with this soup, tossed with curry powder, and chili flakes and blended with butternut squash. It’s creamy and dreamy and is keeping me feeling so excited for falltime! It has a coconut milk base and includes no dairy in this recipe, which I absolutely love, and is an instant crowd-pleaser for entertaining.
Matzo Ball Soup: This Matzo ball soup recipe is a traditional Jewish dish that has become a staple in my life since I was a kid. The flavor in the broth just feels like a warm hug to me! This soup is absolutely perfect for any occasion. Matzo ball soup is traditionally served on Passover at the Seder table, however, I definitely eat this year-round, and it is commonly found at other Jewish holidays throughout the year as well.
Appetizer and Sides
Lemon Haricots Verts With Crispy Shallots: These lemon haricot vert with crispy shallots are everything! French green beans tossed with shallots two ways. This is a wonderful side dish for any holiday dish, from the Thanksgiving table to any brunch or dinner party. Not to mention, an easy side dish for any weeknight dinner.
Cheese Bourekas: Hello beautiful cheese bourekas! A three-cheese mixture (cheddar, feta, ricotta) sealed in puff pastry triangles and topped with sesame seeds. It is so easy & tastes even more delicious. My dad used to bring home both cheese & potato bourekas all the time and now I just love making them myself (he said this recipe is one of his favorite bourekas!)
Beets, Burrata, Hazelnuts, and Green Goddess Vinaigrette: Talk about a dish – I love this beet burrata salad! This beet salad just might steal the show, at every gathering (and dinner, too!) I’m truly obsessed with this combo – the crunchy and toasty flavor from the hazelnuts, paired with beets, burrata, and a tangy vin.
Sweet Potato and Kale Couscous with Spicy Basil Tahini: Now, this combo is everything! Sweet potato and kale couscous with a spicy basil tahini sauce, is just beautiful! It is nourishing, it is filled with flavor, and it comes together in no time.
Brussels Sprouts Caesar Salad: Change things up a bit with this brussels sprout Caesar salad! so yum. This Caesar dressing is my go-to and is super easy to make – no blender needed = fewer dishes. I like to save the dressing for the week and store it in my fridge to use as a dip or to add on salads for the week.
Persimmon Caprese Salad: Fall means this persimmon caprese salad recipe! It’s crispy, creamy and so easy to make. All it takes is some good ripe persimmons, cheese, and basil, yes, that’s it! You can mix and match with different vegetables and herbs like sage or thinly sliced fennel as well.
Chicken Schnitzel: These chicken schnitzel tenders are absolutely EPIC. A panko blend with fresh parsley and basil with dried herbs like oregano, garlic powder, ginger powder, and paprika makes this chicken super crispy. This is hands down one of my favorite dishes filled with so much flavor, and lots of crunch.
Red Wine Braised Short Ribs: I have fully entered cozy mode with this red wine braised short ribs recipe! Charred to perfection short ribs topped with green onion, parsley, and lemon zest. One of my favorite stews.
Moroccan Inspired Rack of Lamb with Turmeric Couscous: This beautiful, and delicious Moroccan inspired rack of lamb with turmeric couscous is just so perfect, I am obsessed. This is hands down one of my favorite rack of lamb recipes
Garlic Herb Roasted Chicken: The holiday recipes are starting, and I am living for this simple; yet packed with juiciness and flavor, garlic herb roast chicken. The spice blend is simple: a mix of parsley, thyme, rosemary, garlic & lemon, and of course butter, all tossed and roasted to perfection.
Keep it Veg
Miso Tahini Whole Roasted Cauliflower: For all our vegetarians out there, this miso tahini whole roasted cauliflower recipe will be your next favorite main dish to serve with your choice of protein or vegetable-forward side dish. It’s impressive and easy and packed with SO much flavor and umami, it gets super flavorful and braised to perfection.
Caramelized Leek and Cabbage Pasta with Lemon: This dreamy, delicious caramelized leek and cabbage pasta is just a real DREAM. I am absolutely in love with this leek pasta recipe and it’s become my new weeknight go-to for dinner. It’s easy, it’s different than your usual pasta, and it gets your veggies in (sneaky sneaky). Such a fantastic main dish for dinner!
Mixed Berry Cobbler: Dreamy and delicious mixed berry cobbler recipe: a la mode of course! This fruit cobbler is made with strawberries, raspberries, and blackberries all tossed with a lil’ lemon juice, brown sugar, and zest. Then baked to perfection with a crumble streusel topping. YUM. This is one of my favorite berry cobbler recipes.
Chocolate Mousse: THIS decadent chocolate coffee mousse recipe is truly next level and the most perf treat. Semi-sweet chocolate and brewed coffee tossed with vanilla and folded in with whipped cream. This coffee dessert doesn’t get ANY better than this.
Flourless Chocolate Cake with Salted Ganache: This flourless chocolate cake with salted ganache is the ultimate flourless chocolate cake recipe. It is a fudge-like, rich cake that has no flour.
Want even more Rosh Hashanah recipes?
Find all our entertaining recipes in our index! Thanks for reading along to these Rosh Hashanah recipes!
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Watch How To Make The Below Recipe!
Rosh Hashanah Menu Ideas
- 2 1/2 pounds bone-in short ribs (about 4-5 bone-in short ribs)
- 2 tablespoons neutral oil canola, grape-seed, avocado
- 2 yellow onions roughly chopped
- 4 medium sized carrots roughly chopped
- 4 ribs of celery roughly chopped
- 6 garlic cloves
- 2 tablespoons all purpose flour
- 1/4th cup tomato paste
- 1 tablespoon balsamic vinegar adjust more to preference
- 2 sprigs rosemary
- 4 cups water or beef stock
- 2 cups dry red wine
- ½ teaspoon chili flakes optional
- Salt, pinch of sugar, and pepper to taste
- Optional topping: a mixture of green onions/chives, lemon zest, parsley and cilantro
- Preheat your oven to 350 degrees. To begin, heat a dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan – I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.
- Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic. (If you don't have too much of the oil from the short ribs, you can just add your aromatics in without removing oil). Stir well and sweat to 10-15 minutes, season with salt and pepper and add your chili flakes.
- Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down.
- After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes.
- Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water. Bring this to a boil, then place in the oven. Braise for around 3-4 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look. Serve with parsley/cilantro and green onions/chives!