Tehilla's Sukkos Menu

Whisk together all the sauce ingredients. Refrigerate until ready to serve.

Using a very sharp knife, slice the salmon into thin, bite-size pieces.

Arrange the salmon on a serving platter. Scatter the mango and jalapeño over the fish.

Spoon the sauce evenly over the salmon.

Garnish with radish slices, scallions, and sesame seeds. Serve immediately.

Prepare Ahead: The sauce may be prepared up to three days in advance. Slice and assemble the crudo shortly before serving. Keep the salmon thoroughly chilled at all times.

Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin pan.

Gently press one wonton wrapper into each cavity, folding the edges as necessary to form a cup. Lightly spray the wrappers with oil.

Bake for 7–9 minutes, until crisp and golden. Cool completely before carefully removing the cups from the pan.

In a bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.

Shortly before serving, gently fold in the tuna and scallions.

Spoon the tuna mixture into the wonton cups. Top each one with diced avocado, sesame seeds, and sliced scallions.

Prepare Ahead: Bake the wonton cups up to three days ahead and store them in an airtight container at room temperature. Prepare the sauce one day ahead. Add the tuna and fill the cups shortly before serving so they remain crisp.

Toss the cucumbers with the rice vinegar, sugar, and salt. Let them pickle for at least 30 minutes, then drain before using.

Boil the peas for 2 minutes, then rinse under cold water. Blend with the olive oil, lime juice, wasabi, salt, and enough cold water to make a smooth, thick purée. Refrigerate until ready.

Pat the tuna dry, brush all over with soy sauce, and season lightly with pepper. Press the tuna into the white and black sesame seeds until evenly coated.

Heat the neutral oil in a non-stick skillet over high heat. Sear the tuna for 30–45 seconds per side so the center stays rare. Rest for 5 minutes, then slice thinly against the grain.

Spread a layer of wasabi pea purée on each plate. Arrange the tuna slices over the purée, then tuck the drained pickled cucumbers around them.

Top with crispy shallots, scallions, microgreens, and a few extra sesame seeds. Serve immediately.

Prepare Ahead: The pickled cucumbers and wasabi pea purée can be made one day ahead and refrigerated separately. The tuna can be sesame-crusted a few hours ahead, but sear and slice as close to serving as possible. Use tuna specifically intended for raw or rare preparation from a trusted fishmonger, and keep it thoroughly chilled.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Arrange the salmon fillets on the prepared pan and season lightly with salt and pepper.

Whisk together the mustard, honey, olive oil, lemon juice, dill, and garlic.

Spread the sauce generously over the salmon. Sprinkle with the crushed pistachios and sesame seeds.

Bake for 10–14 minutes, depending on the thickness of the fillets, until the salmon is cooked to your liking.

Garnish with scallions and additional fresh dill before serving.

Prepare Ahead: Mix the glaze up to three days ahead. The salmon may be glazed and refrigerated for several hours before baking. Serve warm or at room temperature.

Whisk together the miso, honey, soy sauce, rice vinegar, sesame oil, and ginger. Add the cod and gently toss to coat. Refrigerate for 30 minutes.

To prepare the crispy rice, heat the oil in a large skillet over medium-high heat. Add the cold rice in an even layer and season with salt.

Cook without stirring for 4–5 minutes, or until deeply golden underneath. Turn sections of rice and continue cooking until crisp. Transfer to a plate and break into clusters once cool.

Preheat the oven to 425°F. Arrange the cod pieces on a parchment-lined baking sheet, leaving space between them.

Bake for 8–10 minutes, until the cod is opaque and flakes easily. Broil for 1–2 minutes to caramelize the glaze, watching carefully.

Toss the arugula and cucumber with the olive oil, lemon juice, salt, and pepper.

Divide the salad among the plates and top with the warm cod bites. Finish with crispy rice, scallions, and sesame seeds.

Prepare Ahead: Prepare the glaze and cook the rice in advance. Crisp the rice earlier in the day and store it uncovered once completely cool. Marinate the cod for no longer than a few hours.

Whisk together all the dressing ingredients until emulsified.

Arrange the mixed greens, fennel, pears, and mint in a wide serving bowl.

Drizzle the dressing over the salad and toss gently.

Top with the pistachios and cranberries or pomegranate seeds, if using.

Prepare Ahead: The dressing can be made several days in advance. Slice the fennel earlier in the day and store it in cold water for maximum crispness. Slice the pears and assemble the salad shortly before serving.

Roast the garlic: toss the peeled cloves with 1 tablespoon olive oil and a pinch of salt. Cover tightly and roast at 400°F for 20 minutes, then uncover and roast another 5–10 minutes until golden and soft.

Fry the jalapeño rings in a shallow layer of avocado oil over medium-high heat for 1–2 minutes per side, until crisp and golden. Drain on paper towels and sprinkle lightly with salt.

Spread the hummus in wide swirls on a large platter, creating shallow wells with the back of a spoon.

Arrange the roasted garlic cloves and crispy jalapeño rings over the hummus.

Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with za'atar, smoked paprika, parsley, and flaky salt.

Serve with warm pita or pita chips.

Prepare Ahead: The garlic can be roasted up to three days ahead and refrigerated. The jalapeños can be fried earlier in the day and stored uncovered at room temperature once completely cool. Assemble the platter shortly before serving.

Heat oven to 425°F / 220°C.

Spread the butternut squash, sweet potatoes, carrots, shallots and garlic on a baking sheet. Drizzle generously with olive oil and season with salt and pepper.

Roast for about 35–45 minutes, until deeply golden and soft around the edges.

Transfer everything to a large pot and add the ginger and enough stock to comfortably cover the vegetables. Bring to a boil, then lower to a simmer for about 15–20 minutes so all the flavors come together.

Blend until completely smooth. Add more stock if you want it thinner and adjust the salt and pepper.

For an extra creamy version, blend in a little coconut cream at the end.

Serve with a coconut cream swirl and crunchy croutons.

Place the chicken and flanken in a large soup pot and cover generously with cold water.

Bring slowly to a boil, skimming off any foam that rises to the top.

Add the carrots, celery, onions, parsnip, parsley root and turnip. Season well with salt and a little black pepper.

Add the dill and parsley, leaving them in a bunch or tying them together so they’re easy to remove later.

Lower the heat and let the soup simmer gently for about 2½–3 hours, until the broth is rich and flavorful and the flanken is beautifully tender.

Taste and adjust seasoning.

Shortly before serving, add frozen kreplach directly to the gently simmering soup and cook according to the package directions, usually about 8–10 minutes, until cooked through.

Serve each bowl with chicken, vegetables, a piece of soft flanken and a kreplach or two.

Little upgrade: A few thin slices of fresh dill or scallion over the top right before serving makes even classic chicken soup look beautiful.

Heat oven to 425°F / 220°C.

Spread the cauliflower, onion, leek and garlic onto a large baking sheet. Drizzle generously with olive oil and season with salt and pepper.

Roast for 35–40 minutes, tossing once, until the cauliflower has plenty of golden brown edges.

Transfer the vegetables to a pot and add the stock and thyme.

Bring to a boil, then lower to a simmer for about 15 minutes.

Remove the thyme stems if using fresh thyme and blend until silky smooth.

Taste and adjust the salt and pepper. For a richer soup, add a splash of coconut cream.

Serve with an extra drizzle of olive oil, roasted cauliflower florets, croutons or a few thyme leaves on top.

Take sheets of phyllo dough, brush lightly with olive oil, spread with pesto, then roll into thin logs.

Twist two logs together to make a pretty little breadstick-style twist.

Bake at 375°F / 190°C until golden and crisp, about 15–20 minutes.

Season baby chicken generously with shawarma spice, salt, pepper, garlic powder and a little olive oil.

Heat a large pan until very hot and sear the chicken on both sides until deeply golden and cooked through. Remove from the pan and set aside.

Add sliced onions and mushrooms directly into the same pan with a little more oil if needed. Let them cook down until soft, golden and coated in all the spices from the chicken.

Chop the chicken and vegetables into bite-sized pieces and toss them together.

Spread hummus onto a platter, pile the warm shawarma chicken mixture over the top, and finish with chopped parsley and crunchy pita chips.

You can also drizzle a little tehina over the top right before serving.

Lay a generous layer of vegetables on the bottom of a roasting pan — carrots, sweet potato, shallots, garlic, celery, parsnip, and even some fennel if you like.

Season a chuck roast or short ribs with salt, pepper, garlic powder, onion powder, paprika and a little dried thyme.

Sear the meat first if you have time, then place it over the vegetables.

Add a mixture of beef stock, a little silan, Dijon mustard, a splash of balsamic vinegar, olive oil, and fresh thyme or rosemary.

Cover tightly and roast at 300–325°F / 150–165°C for about 4–5 hours, until the meat is extremely tender.

For the last 30–40 minutes, uncover it so the top gets beautifully browned and the vegetables caramelize around the edges.

Serve the meat sliced or pulled apart over all those soft, flavorful vegetables with the pan juices spooned over everything.

Mix together the ground lamb, ground beef, finely chopped shallots, chopped parsley, garlic powder, onion powder, paprika, salt, black pepper and a small drizzle of silan.

Stuff the meat mixture into pita halves in a fairly thin layer so the meat cooks evenly.

Heat a pan with a little oil and sear the stuffed pitas on both sides until golden.

Transfer them to a 400°F / 200°C oven and bake until the meat is cooked through and the pita is crisp.

For reheating, keep them uncovered and place them on a wire rack over a sheet pan so the bottoms stay crisp instead of steaming.

Serve whole or cut into triangles with tehina, pickles or a simple chopped herb salad.

Cut a head of cabbage into thick wedges, keeping a little bit of the core attached so each wedge stays together.

Place on a baking sheet and drizzle generously with olive oil, salt and pepper.

Roast at 425°F / 220°C until deeply browned and tender, about 30–40 minutes, flipping carefully halfway through.

For the dressing, whisk together tehina, white miso, maple syrup, lemon juice, a little warm water, and salt if needed.

Drizzle the dressing generously over the roasted cabbage and top with toasted almonds, pistachios or hazelnuts.

Finish with a little parsley or scallion for freshness.

Thinly slice potatoes with a mandoline.

Toss them with olive oil, Dijon mustard, a little honey, garlic powder, onion powder, paprika, salt, black pepper, and fresh thyme or rosemary.

Stack the potato slices tightly into greased muffin tins.

Bake at 400°F / 200°C for about 45–55 minutes, until tender inside and very crispy around the edges.

Let them sit in the pan for a few minutes before removing so they hold their shape.

Top with flaky salt and fresh herbs right before serving.

Toss trimmed green beans with olive oil, minced garlic, salt and pepper.

Roast at 425°F / 220°C for about 15–20 minutes, until blistered and just tender.

As soon as they come out of the oven, toss with fresh lemon juice and a little lemon zest.

Finish with toasted sliced almonds and chopped parsley.

They’re best served warm or room temperature, which also makes them very easy for Yom Tov.

Grease 10–12 small oven-safe ramekins or sturdy disposable baking cups.

Press a layer of cookie dough into the bottom of each cup, coming slightly up the sides.

Place one chocolate truffle in the center.

Spoon prepared brownie batter over the top, filling each cup about three-quarters full.

Bake at 350°F / 175°C for approximately 15–20 minutes. The edges should be baked, but the center should still look slightly soft and underdone.

Let them sit for about 5 minutes, then serve warm—ideally with pareve vanilla ice cream and a little flaky salt.

Prepare Ahead: You can assemble and refrigerate them earlier in the day, then bake them shortly before dessert.

For the easiest Sukkos version, bake them before Yom Tov until just slightly underdone, refrigerate, and warm them on the plata while still covered. The chocolate center will melt again.

Keep the fruit platter fresh, colorful and simple with sliced mango, pineapple, strawberries, green grapes, kiwi and pomegranate seeds. That freshness is perfect alongside such a rich dessert.