Rosh Hashanah is that time of year when the Jewish community tries multiple new foods for the new year, a mystical custom that helps ensure a sweet new year. From pomegranates to fish heads, honey to beets, Jewish families stock up on Jewish new year foods that bring sweet blessings to their new year. And what better way to ensure a healthy new year than cage-free eggs, a delicious and healthy egg option for all High Holiday recipes!
So we’ve compiled six delicious High Holiday recipes that are made even tastier with Giving Nature’s cage-free eggs, with the added bonus of being healthier and fresher! Check out these recipes, find a store, grab Giving Nature cage-free eggs (now, $1 OFF at select Whole Foods!) and start cooking!
Spinach Artichoke Quiche Cups
Wow your Rosh Hashana guests with this deliciously light appetizer we found at Gimme Some Oven that’s a healthy start to lunch and deliciously fun to eat. (And yes, kids will love it if you can convince them to try it!)
- 1 (14.5-ounce) can artichoke hearts, drained and chopped
- 1 package frozen spinach, drained
- 5 eggs, whisked
- 3/4 cup shredded mozzarella cheese
- 2/3 cup milk (any kind)
- 1/2 cup chopped white onion
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Serves: 12 | Prep time: 20 Minutes | Total time: 30 Minutes
- Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
- Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
- Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean. Serve immediately.
Baked Eggs in Stuffed Peppers
Why spend the Jewish new year washing dishes? Try this economical cage-free egg recipe of Baked Eggs in Stuffed Peppers that incorporates peppers as the serving tool instead of a plate or bowl! No dishes, no mess, just an edible pepper bowl! With huge Rosh Hashana family meals, this dish from Foodie Crush is extremely appealing!
- 3 sweet bell peppers, red, orange or yellow
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, diced
- ½ cup onion, chopped
- 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
- 1 teaspoon dried thyme leaves
- Kosher salt
- ¼ cup brandy
- ½ cup Ricotta cheese
- ¼ cup crumbled Feta cheese
- 6 eggs
- 2 cups prepared marinara sauce
- Freshly ground black pepper
Serves: 6 | Prep time: 25 Minutes
- Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
- Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
- Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
- Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
- Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
Crustless Veggie Quiche
Tired of all the meat and chicken dishes on a two-day holiday? Switch to dairy for a meal with this delicious Crustless Veggie Quiche recipe we found over at Sally’s Baking Addiction and have a healthy breather from all the beef & poultry!
- 1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
- 1 and 1/2 cups sliced zucchini (2 small or 1 very large)
- 1 large orange bell pepper, chopped (or any color)
- 2 cloves roasted garlic, chopped
- 1 Tablespoon ground thyme (or fresh chopped)
- 3 large eggs
- 3 large egg whites
- 3/4 cup milk1
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded cheese2
- 2 Tablespoons grated parmesan cheese
Serves: 6 | Prep time: 25 Minutes | Total time: 1 hour, 25 minutes
- Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
- Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
- In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
- Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
- Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.
6 Minute Egg + Quinoa Pomegranate Bowl
Yes, this dish from What Jew Wanna Eat looks as good as it sounds. And, with pomegranates and a wonderfully cooked cage-free egg, it’s the perfect Rosh Hashana dish for you when you need some down time and comfort food to reflect on the meaning of the new year.
- For quinoa bowl:
- 1 cup cauliflower florets
- ½ cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za’atar
- Salt (if your za’atar needs salt)
- 1 egg
- 2 cups cooked quinoa
- ¼ cup golden raisins
- ¼ cup pomegranate arils
- Sesame seeds for garnish
- For dressing:
- ½ shallot, minced
- 1 teaspoon smooth mustard
- Juice from 1 Meyer lemon
- ½ cup extra virgin olive oil
- ¼ cup minced cilantro leaves, plus more for garnish
- Salt and pepper to taste
Serves: 2 | Prep time: 30 Minutes | Total time: 1 hour
- Preheat oven to 400 degrees F.
- Toss your cauliflower and tomatoes in 2 tablespoons olive oil, then sprinkle with za’atar and salt if needed and toss again. Spread onto a foil lined cookie sheet and roast for 25 minutes or so until well browned.
- While your veggies are roasting, make the dressing. Whisk together shallot, mustard and lemon in a small bowl. Then drizzle in olive oil while whisking. Whisk in cilantro and salt and pepper to taste.
- Also, make your egg! Bring a small saucepan of water to a boil. Lower to a simmer, place egg gently inside, and simmer for 6 minutes. Run cooked egg under cold water to stop cooking. Peel and slice in half the long way.
- Toss cooked quinoa with dressing. Place in two bowls and top with cauliflower and tomatoes, raisins, pomegranate, ½ egg in each, and cilantro and sesame seeds for garnish. You can serve this dish warm or at room temperature!
Whole Wheat Challah
What would a Rosh Hahshana meal be like without freshly made, egg-rubbed challah. It’s a Rosh Hashana tradition to craft round challahs to signify the creation of the world. This recipe from Chabad will help you get started on the basics and you can shape, pull and craft any shape for your holiday meal!
- 5 tsp. dry yeast
- ½ cup sugar + 2 tbsp. sugar
- 4 ½ cups warm water
- 5 eggs
- 1 ½ cups oil
- ½ cup honey
- 5 tsp. salt
- 2½ lbs. whole wheat flour
- 2½ lbs. white bread flour
- optional: 2 sautéed onions, and/or 1 egg, beaten
Yields: 5 to 6 Challahs
- Pour ½ cup warm water, 2 tbsp. sugar and the yeast into a large bowl. Set aside for 10-15 minutes until thick and bubbled. (If the mixture does not bubble, it means your yeast is probably dead and your challah will not rise, so you’ll need to start over.)
- After the mixture has bubbled, add the eggs, oil, honey, salt and the rest of the sugar and warm water. Mix until just combined.
- Add the whole wheat flour first and mix well. Add the bread flour a few cups at a time and keep mixing until you have a soft ball of dough.
- The more you knead the dough, the better. If you’re using a mixer, the machine can do the kneading for you. Just leave it turning on a low speed for 5+ minutes. If you’re kneading by hand, turn the dough out onto a table to counter and knead for a good 10 minutes.
- Put the dough in a bowl, cover tightly with saran wrap and leave to rise. You can put it in a warm place to rise for 2-2½ hours, or in the fridge overnight for a slow rise.
- When the dough has finished rising, tip it out and divide into 5-6 pieces. Each of the pieces will become 1 challah. If the dough feels a little sticky, dust your hands with flour so you can work with it easily.
- Divide each piece of dough into either 3 or 6 strands (depending on whether you want to do a traditional 3-braid challah or a more complex 6-braid.) If you want to make an onion challah, rub each strand with the onion mixture before braiding. Then smear more onion mixture over the top when done. To make a plain challah, brush the top with beaten egg.
- Place the challahs on a pan. Use 11×17 cookie sheets (2 challahs per pan), or put them in loaf pans. Let the loaves rise for 15-20 minutes after braiding, then bake on 350°F for 45 minutes.
Honey Apple Cake
Complete your gourmet Rosh Hashana meal with a High Holiday crowd-pleaser: Honey Cake. When crafted with cage-free eggs, this delicious honey apple cake recipe from Tori Avey will give a slightly healthier boost to this sweet treat.
- 3 large eggs
- 3/4 cup honey
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cup canola oil
- 1 1/2 tsp vanilla
- 3 cups all purpose baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp allspice
- Dash of ground cloves
- 4 Granny Smith apples – peeled, cored, and shredded
Serves: 10 | Cook time: 75 Minutes | Total time: 2 Hours
- Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.
- Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
- Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it’s done. It’s a very moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure (but don’t bake it too long or it will dry out!).
- Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).
- Now it’s time to decorate your cake. Decorate this cake the same day you serve it; the cake is moist so it tends to “soak up” the powdered sugar, plus the icing looks prettier fresh. To keep things neat, I like to do this part on a wire cooling rack with a piece of parchment paper underneath to catch extra sugar/ drips. You can simply do it on a plate if you prefer.
- First, put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake.
- Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add ¼ tsp of vanilla extract and 1 tbsp non-dairy creamer to the bowl. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of very thick honey. You want the icing to be quite thick, but still pourable. When you can drizzle the icing in stripes across the surface, and it takes a few seconds for those drizzles to dissolve back into the icing, the texture is right.
- Place a Ziploc bag inside a tall water glass, open end facing upward and wrapped around the edge of the glass, so there is an open space for easy filling. Pour the icing into the Ziploc bag. Close the bag, leaving a small bit open to vent. Guide the icing towards one of the lower corners of the bag. Cut the very tip of that corner off the bag.
- Drizzle the icing in a zig-zag pattern around the cake by squeezing the Ziploc bag gently to release the glaze. Allow icing to dry completely before serving—this usually takes about 30-60 minutes. Slice and enjoy!
We hope you enjoy these cage-free egg recipes and, from the team at Giving Nature Eggs, we wish you and your family a happy, sweet and HEALTHY New Year! Shana Tova!