We may be getting ahead of ourselves here, but after we enjoy the simanim at our Rosh Hashanah seders, there WILL be extra. You can of course enjoy those beautiful fresh dates in their natural glory, but if you have simanim that you just don’t know what to do with, or if you’re looking to enjoy them in a new way, then save this roundup to look back on so you know exactly what to make. 

We have recipes that make use of each of the simanim, so whatever you have left, know that there’s something here for you!

 Enjoy and Shana Tova!

Pomegranate:

1. Pomegranate Salad by Leah Leora

A beautiful, delicious, and refreshing pomegranate salad to serve at your Yom Tov meal.

2. Apple Pomegranate Salad by Leah Klein

The entire family will love this flavorful salad! It’s a perfect side dish to complement your meals.

3. Maple Roasted Carrots with Tahini and Pomegranates by Leah Leora

These sweet roasted carrots topped with tahini, pomegranates, and pistachios are both pretty and delicious.

4. Delightful Fruit Salad by Sheindy Unger

5. Roasted Cauliflower with Tahini by SideSistas

Apple and Honey:

6. Easy and Delicious Crock-Pot Baked Apples by Rivky Kleiman

A classic that can be enjoyed all year round.

7. Apple Jam from the Nitra Cookbook

This homemade apple jam beats store-bought any day! Using a few simple ingredients, apple jam is made very similarly to apple sauce, however has a thicker consistency and is noticeably sweeter. This smells amazing and is delicious spread over a slice of bread!

8. Inside-Out Apple Pie by Rorie Weisberg

Nothing smells better in the house than baked apples — but these are a whole new level of wow. Enjoy as is or with your favorite ice cream for a warm, heavenly treat that’s so good for you.

9. Apple Donuts by Sheindy Unger

Yes, you can eat donuts and lose weight. Have these apple donuts and feel good all month long.

Carrot:

10. Rainbow Carrot Stir-Fry by The Moosewood Collective

This is a lovely, lively vegetable stir-fry seasoned with sesame, lemon, and anise. Talking to venders at the farmers’ market, we found it fascinating to learn that not so very long ago, carrots were various colors: yellow, red, purple, and white. The orange flesh we naturally associate with “carrot” is actually a hybridization of red and yellow carrots. Happily, with heirloom carrots, we’re getting back to where we started. We are also learning that different carrot pigments can confer different health benefits. Heirloom carrots of different colors are showing up increasingly at farmers’ markets and well-stocked neighborhood markets; even, conveniently, in pre-peeled baby carrot form. Or you can grow your own. Who can resist names like Purple Haze, White Satin, Atomic Red, or Yellow Sun?

11. Favorite Spicy Carrot Fries by Gitty Friedman

Since carrots are a favorite in my family, I love coming up with new ways to serve them. These carrot fries bring out the natural sweetness of the carrots while giving them an extra kick.

12. Moroccan Carrot Salad by Leah Hamaoui

Carrots, garlic, and cilantro…do I really have to convince you to make this? Try it once, and if you don’t like it (I doubt it), immediately invite a Moroccan over and you’ll see them clapping in approval! Guaranteed!

13. Carrot-Apple Muffins by Brynie Greisman

A quality muffin is identified by its crispy top, moist interior, and plenty of inclusions (think lots of chocolate chips!). These muffins qualify! They’re chock-full of carrots, apple, almonds, cranberries, and warm spices, all which contribute to make it filling, satisfying, and good for you. They’re also low in fat and sugar. Make a double batch so you can always grab a nutritious breakfast or snack on the go!

Leek or Cabbage:

14. Leek and Meat Pasta by Molly Hagler

Sometimes it is nice to have a dinner that is simple to throw together!

15. Mushroom-Leek Quiche by Erin Grunstein

My mother makes quadruple this quiche recipe every year for Shavuos and we freeze three of them to enjoy at other times. Truthfully, I don’t think I’ve ever had a better quiche!

16. Arugula Sweet Potato Salad by Adina Silberman

This salad is inspired by the unforgettable one served at Noi Due Firenze. Back when the restaurant was tucked below street level and reservations were nearly impossible to get, it became one of my favorite New York City meals. Years later, it’s still a staple in my kitchen, with a few additions (like sliced raw leeks!) that make it even better.

17. Cabbage Soup from the Dining In Cookbook

18. Full-Flavored Sauteed Cabbage by Sari Brenig

I never expected this to be such a hit! I serve it almost every Friday night, but more often than not, it’s nearly gone by Thursday evening.

Black-Eyed Peas:

19. Cowboy Caviar by Rivki Rabinowitz

Far from a new dish, cowboy caviar has recently seen a resurgence in current food trends.

Sometimes called Texan caviar or Mexican caviar, Cowboy Caviar’s origin dates back to 1940, created by Texan Helen Corbitt. It was given its name as a humorous comparison to true caviar, which is an hors d’oeuvre that is quite a bit pricier to prepare or buy. Regardless of its origin or popularity, Cowboy Caviar is the kind of dish you’ll want to make again and again, no matter the season, occasion, or crowd.

20. Black-Eyed Peas and Rice by Rawlston Williams

Bermuda’s version of peas and rice pairs black-eyed peas with fragrant thyme and garlic, and reflects the influence of African culinary traditions on Bermudian cuisine.

Beet or Spinach:

21. Bomb Beet Salad by Leah Hamaoui

Adding the golden beets really takes the beet game to another level. The onion gives a punch of flavor, and this salad is always a winner, plus the health benefits are through the roof!

22. Citrusy Beet Chop-Chop Salad by Chavi Feldman

Roasting brings out the natural sweetness of root vegetables and makes for a smooth and velvety texture. These beets are no exception! When tossed with the rest of the ingredients and coated with this tangy, citrusy dressing, this chop-chop salad is a filling low-fat option that… um, can’t be “beet”!

23. Spinach Alfredo Pasta by Sina Mizrahi

I love a classic Alfredo sauce, but the spinach here gives it a nice twist. It adds some healthy greens, which we all need more of. You can also serve this baked by transferring everything to a baking dish, adding some cheeses, and baking at 350°F until the cheese melts.

24. Baby Spinach Salad with Creamy Avocado Dressing by Renee Muller

Gourd or Squash:

25. Butternut-Squash-Apple Salad by Brynie Greisman

I enjoy the combination of roasted and fresh veggies in a salad. The fruits add a dimension of sweetness, crunch, and more flavor to savor. This apple cider vinaigrette complements the salad components perfectly. If you have leftover grilled chicken, you can add it in to pump up the protein and turn this salad into a hearty meal. For a dairy option, try grated feta cheese. We couldn’t get enough of it!

26. Autumn Kale Salad by Sara Goldstein

This salad is a wonderful welcome to the fall season. Hearty kale holds up nicely to roasted squash and quinoa. The sweet and spicy pepitas are literally addictive, so try not to eat the whole pan straight out of the oven!

27. Orange Vegetable Medley by Brynie Greisman

This healthier side option, using a medley of vegetables coated with a sweet-savory sauce, is the perfect accompaniment to any Yom Tov main dish.

Dates:

28. Date Bark by Avigael Levi

If you haven’t made this date bark yet, you’re missing out! It’s chewy, sweet, and salty and the perfect healthier treat. The dates create a caramel-like texture that results in the perfect chewy bite.

29. Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman

I have a soft spot for this particular siman for three reasons. 1) I love dates; I snack on them all year round. 2) The date was always the siman that got my family to laugh when someone would inevitably make that famous wisecrack: “Yehi Ratzon that ‘so and so’ should get a ‘date’ real quick…” It started with me and moved down to each of my sisters as soon as they were eligible. Every Rosh Hashanah we always had someone new to tease. Now we’re up to my last sister (and may she get a date and be married real speedily)! Reason #3? This side dish. I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!

30. Energy Date Balls by Kosher Intelligence

These taste like peanut chews, only healthy! I store them in the fridge and snack on them throughout the day.

Generated by Nechami Goldman

31. Almond-Date Biscotti by Leah Leora

32. Banana Pecan Muffins by Brynie Greisman

Whenever I get excited about a new recipe, I test it with several discerning people before it makes it into the magazine. This one was rated 10 by each taster. I savor these muffins, I relish their velvety texture, along with the little crunch from the pecans, and the creaminess of the dates… they freeze beautifully, too, and taste delightful straight from the freezer. I purposely make them mini because they are rich and filling.

Fish:

33. Salmon Lunch Bowl by Michal Frischman

If I’m eating limited starch, it’s a struggle to come up with interesting lunch options. Customize this concept to your liking and prep in advance, so you can throw it together when you’re ready to eat. Eating it for dinner? You may want to increase the salmon serving size to six ounces.

34. Kale, Salmon, and Sweet Potato Salad with a Creamy Garlic Dressing by Eleanor Wilkinson

I was a kale denier for many years as I often find it tough, fibrous, and bland. This still can be the case if it’s not prepared properly, but here the kale is roasted, which softens its fibrous nature, crisps its frilly edges and, when coated in this creamy garlic dressing, actually transforms it into a lovely salad. Roasted sweet potato in a salad adds bulk and substance but also a lovely softness, though you could definitely replace this with squash or white potato, if you prefer.

Originally published August 2021. Updated and improved September 2026.

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Renee Schwartz

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