Recipes to incorporate into your Rosh Hashanah seder

Leek-Potato Patties

Makes 8 patties

1 lb. Yukon gold or similar potatoes

1 Tbs. plus 2 Tbs. vegetable oil

2 cups chopped leeks, white and     light green parts only

1⁄4 tsp. plus 1⁄4 tsp. salt

1⁄2 tsp. plus 1⁄2 tsp. ground black pepper

1 tsp. or to taste, minced jalapeno, seeded (optional)

2 eggs, beaten

seder leek patties

Boil the potatoes in lightly salted water until tender. Cool. Peel if desired. Mash or rice until smooth.

Heat 1 Tbs. oil in fry pan. Add leeks, 1⁄4 tsp. salt and 1⁄2 tsp. pepper. Sauté over medium-high heat until softened and browned. Combine with mashed potatoes. Add remaining salt and pepper, jalapeno (if using) and eggs. Mix well. Heat 2 Tbs. oil in a large fry or sauté pan.

Oiling hands if desired, take 1⁄4 cup of the mix and form into a patty about 3 inches in diameter. Place in hot oil. Repeat until potato mixture is used up.  Fry over medium heat about 4-5 minutes a side, until both sides are browned and the pancake is firm when you touch it. (Fry in batches if needed.)


Chicken with Chard and Green Beans


Serves 6

2 Tbs. plus 1 Tbs. vegetable oil

1⁄2 cup plus 1⁄2 cup chopped onion

1⁄2 Tbs. plus 1⁄2 Tbs. minced garlic

1⁄8 tsp. plus 1⁄8 tsp. red pepper flakes

1⁄4 tsp. plus 1⁄4 tsp. salt

1⁄4 tsp. plus 1⁄4 tsp. ground black pepper

2 lbs. boneless, skinless chicken thighs

1 tsp. minced fresh ginger

1⁄4 tsp. dried, ground turmeric

1 cup of 1⁄2-inch chunks zucchini

1 cup of 1-inch pieces green beans or string beans

4 cups, packed, roughly chopped red or Swiss chard

1 cup chicken broth

1 cup small cherry tomatoes

1⁄2 tsp. sugar or to taste, as needed

Heat 2 Tbs. of oil in a large fry or sauté pan over medium-high heat. Add 1⁄2 cup onion and 1⁄2 Tbs. garlic, 1⁄8 tsp. of red pepper flakes, 1⁄4 tsp. of salt and 1⁄4 tsp. of ground black pepper. Sauté until golden. Add chicken thighs, browning on both sides and cooking until almost cooked through, about 7 minutes. Remove from pan with juices and any brown bits. Set aside, covering with foil to keep warm.

Add remaining oil to pan if needed. Heat over medium-high heat. Add remaining onions, garlic, red pepper, salt, black pepper, the ginger and turmeric. Sauté about 2 minutes until onions are softened and golden. Add zucchini. Sauté for 2 minutes, add green beans, sauté 2 minutes. Stir in chard, sauté for a minute then add chicken broth, stirring up any browned bits from the bottom of the pan. Add cherry tomatoes, stir well and sauté, stirring occasionally until the chard is softened and the liquid is somewhat reduced, about 10 minutes. Taste and correct seasoning, adding sugar if the greens are too bitter.

Return chicken, juices and cooked onion mixture to pan with vegetables. Stir well. Cook until chicken is thoroughly reheated and cooked through. Serve over rice or couscous.

To make ahead and reheat: Don’t cover the cooked thighs with foil. Store the cooked vegetables and chicken separately in the refrigerator. Allow to come to room temperature before reheating. Preheat oven to 350 degrees. Place vegetables in baking dish. Place chicken on top of vegetables. Spoon any juices and cooked onion mixture over the chicken. Cover with foil. Cook for about 30-50 minutes until thoroughly reheated and chicken is cooked through.


Pumpkin and Date Filo Tart

Serves 8

2 cups cooked pumpkin purée 

4 eggs, beaten

1 cup orange juice

1⁄2 cup sugar

1⁄4 cup brown sugar

1⁄2 tsp. ground cinnamon

1⁄2 tsp. ground ginger

1⁄3 cup pitted, roughly chopped Medjool dates (about 8 large chopped into about a 1⁄4-inch dice)

1⁄3 cup chopped walnuts

7 sheets of filo dough 

1⁄4 cup (approximately) vegetable oil

Preheat oven to 350 degrees. In a large bowl, combine the pumpkin purée, eggs, juice, sugars, cinnamon and ginger. Mix well. Add the dates and walnuts and stir until evenly dispersed through filling. Set aside.

Make the filo crust. Have ready a package of defrosted filo leaves. Set 7 aside covered with a damp paper towel. Repackage and refreeze remainder. Brush the bottom and sides of a 9-inch round cake pan with vegetable oil. Take out 1 filo sheet (leaving others covered). Center in the cake pan and brush surface with oil. Take out another sheet and rotate it so the overhanging edges are offset with the first sheet. Brush with the oil. Repeat with 4 of the remaining sheets. Shred the last sheet and scatter across the bottom of the crust.

Fill the crust with the pumpkin mixture. Fold the overhanging edges of the filo back over themselves and tuck into the tart. They should cover the edge of the cake pan and create a bit of an edge. Brush exposed filo with oil.

Place in center rack in center of oven. Bake for 5 to 10 minutes or until exposed filo crust has turned golden brown. Cover exposed crust with strips of aluminum foil. Bake tart for about 50 minutes more or until center is set and a knife inserted in the center comes out almost clean. Remove foil strips and let cool to room temperature before serving.

All recipes are by Faith Kramer, a Bay Area food writer and j. columnist who blogs her food at Contact her at

Faith Kramer

Faith Kramer is a Bay Area food writer. She blogs about her food at Contact Faith at