Rosh Hashanah Meal Prep 2025 🍯 Easy Recipes, Salads, Desserts & Holiday Menu Ideas

I can't believe that Rosh Hashana is a few short  days away. It's such a beautiful time of new   beginnings, introspection and reflections,  family gather together in celebration,   and every dish served carries meaning and  purpose. Today, I'm inviting you into my   kitchen to share all the delicious dishes that I'm  preparing for Rosh Hashana. If you're new here,   hi. I'm Sonia and here on my channel, I share all  about my Orthodox Jewish life, including routines,   Shabbat preps, and family focused content  that simplifies life for busy moms. So,   come along. Let's roll up our sleeves  and let's get prepping for Rosh Hashana. This first recipe is this leak and olive and  apricot chicken that is so delicious. I got it   from Busy in Brooklyn. I just put my own little  twist to it. After washing the leaks thoroughly   and getting all the sand out, I place that into a  baking tray with my chicken thighs with an entire   head of garlic that I've peeled. A handful of  apricots that I'm putting in inside. I also   added in some olives. About a handful of that as  well. About a cup of it. I'm going to then season   everything with a marinade that I'll be making.  You'll need 1 and 1/2 cups of chicken broth,   paprika, salt, black pepper, turmeric, date syrup,  all of this deliciousness. The entire recipe for   the marinade will be in the description box below.  The only twist that I made is that I added some   tomato paste, about 1/4 of a cup of that. I  usually keep my tomato paste in this kind of   a plastic bag that I freeze so I could easily  take out however much I need. I then added in   some lemons that I squeezed up, mixed the entire  marinade, and poured that all over the chicken.   I then garnished the entire thing with cilantro.  You can definitely use parsley. I covered that up   with some foil and placed it in a preheated oven  set at 400° for 1 hour. After that 1 hour, I based   the entire thing. It's looking amazing already.  And then I place it back into the oven for another   30 minutes, basting every few minutes, and it just  comes out delicious. The combination of the salty   and the sweet is just incredible. Hopefully,  you'll make this for your Rosh Hashana table. This next recipe is a melt in-you mouth steak  recipe, and it has become my go-to meat recipe   to make when hosting. I start off by dicing  one onion and add it to a large baking tray. Next, I add in one red pepper,  one tomato, butternut squash,   sweet potato, and baby potatoes go in as  well, all into that baking tray. Don't   skip any of these vegetables because  they really do make this dish amazing. I prefer to cut the baby potatoes in half  just to increase the surface area of where   the potatoes will touch that delicious  sauce that we're going to be making now. The sauce is really easy to make. I  add in 1/4 cup of avocado oil to a   bowl. And then I add in a tablespoon of  the garlic oil that I had made earlier.   1 and 1/2 cups of tomato sauce goes in  next. And 1/4 cup of teriyaki marinade. I then add in all of the seasonings  to taste. I have here some salt,   black pepper, cumin, coriander, and  some sake seasoning as well as paprika. So many of you have already made this recipe when  I showed it first on Instagram and are loving it,   which makes me so happy. Instagram is generally  where I first show my recipes before I post them   on YouTube. So, if you're not following  me there yet, what are you waiting for?   I place half of the sauce that we just made  on our vegetables and I mix it all thoroughly. I then dip each minute steak into the sauce. And  I very quickly realized that this baking tray   is much too small for what I need. So, you'll  see me switching everything out a little bit. I then add in about 1 and 1/2 cups of water  to the bowl where we had the sauce just to   clean everything out. And I added that  to the pan as well. And it's just going   to create a lot of moisture and softness to  the meat. Before baking, I sprinkle on some   dried parsley. It's completely optional, but  I just feel like it elevates this dish a lot. I cover everything with a foil and place it  into an oven preheated at 375° for 3 hours. About an hour and a half after the meat's  been in the oven, I take it out, uncover it,   and I base it with its juices. It already looks so  good, but I'm going to put it back into the oven   for another hour and a half, and it's going to  become so soft. It's going to melt in your mouth. always just prep everything and put it into  the refrigerator and bake it when I got home,   but it just caused a lot of stress and anxiety.  So, I find that doing it ahead of time really does   help me. This is your next perfect Shabbat fish  recipe that you're going to be making on repeat   in your house. Come along and I'll share  with you the recipe. To make this recipe,   we're going to be generously sprinkling  on some salt to the top of the salmon,   followed by some black pepper. You can  definitely do the salt to taste. I have   something called fish seasoning. It's just  a mixture of spices, which probably has just   paprika and coriander. I put a nice layer  of that on top. And of course, some garlic   powder goes on top as well. I then drizzle on  some avocado oil throughout the fish. Massage   and give it a little rubber rubadub dub. Cover  the fish up and bake it at 350° for 20 minutes. Now that the fish is out of the oven, we're  going to be making the most delicious mustard   sauce that really takes this fish up a notch.  It contains some oil, mustard, sugar, vinegar,   salt, and dill. We're going to also take some  lemon slices and decorate the fish even further,   which is going to make it look so nice and  pretty. Take that sauce and place that all   throughout the fish. Use the back of your spoon  and smear it all around to coat every single   ounce of that gorgeous fish. Just trust  me. Make it. You'll thank me later. Are you hosting Shabbat or have a special  gathering coming up and you need the most   perfect salmon recipe? Well, then look no further.  This is it. Take your salmon, wash it, place it on   a baking tray, and all you have to do is add in  the sesame teriyaki sauce. Put that all over the   fish. Smear it on really well. Now, separately in  a pot, we're going to heat up about 1/4 cup to a   half a cup of oil and add in 1 and 1/2 heads of  garlic until they're brown. Place the garlic and   oil over the fish. Season it with some red chili  flakes. Put as much as you can handle. Cover it   and bake it in a 375° oven for about 30 minutes.  Once cooked, dress up the fish any way you like.   I chose to slice up some lemons very thinly and  placed that all throughout the fish. I also took   some scallions, chopped it up and placed it  all around. I then also added in some mixed   greens all throughout the fish to make it look  even more gorgeous. This is a recipe that all   of your friends and family will love. One of my  personal favorite parts of any meal are definitely   the salads and the varieties and flavors. We're  going to get started on this eggplant salad.   I'm going to be slicing it up pretty thinly and  I'm going to be baking it this time. So, I place   a generous amount of oil to a baking pan lined  with parchment paper. Place all of those eggplant   slices on the bottom of it. And then I'm going to  be flipping everything over so that each part of   the eggplant has some oil in it. I'm going to be  baking it at 350° only because I had something in   the oven already. Otherwise, I would have broiled  it. It would have been a lot faster. While that's   going, I'm starting on my dip. So, this is for  my eggplant dip. And while that's happening,   my eggplants have already browned, so I'm going to  be flipping them over so that they can get browned   on the other side. The dressing for this eggplant  salad is amazing. I have a half a cup of vinegar,   about 2 tablespoon of honey, some black pepper,  salt, two garlic cloves that I've minced,   and about a tablespoon or two of cilantro. You  can definitely customize the salad to your flavor   profile. If the acidity is too much for you,  then definitely scale it back. You should make   your salads the way that you obviously enjoy  them. Don't just go by what someone else is   telling you to put into your dressings or  sauces or marinades. I dressed it up with   some jalapeno peppers, a little bit of shallots  all throughout, and a little bit of cilantro.   I'm going to be then basting the entire thing  with that delicious sauce. This can definitely   be made ahead of time a few days in advance.  You could just wrap it up with plastic wrap.   I did this 24 hours in advance before serving  and it was perfection. Next up is this gorgeous   hummus and tahina plate. I have been obsessively  making this every time I'm hosting. It's just   such a beautiful presentation. I this time went  and I bought my hummus. Usually I would make it,   but trying to save myself some time. Get a good  quality one and shmear it on the plate like I am   doing it right here. Almost leaving the middle  bare and empty as a little bowl for your tahina.   I made this the tahina from this paste that I get  from my local supermarket. It's very easy to do.   And then add in your favorite oil. You could even  use truffle oil in here. It's just it takes it up   a completely different level. And now here is the  most beautiful part of it, the decorations. I take   some sumac and make little stripes all throughout  the sides. You could add in any types of seasoning   that is your favorite. I'm also adding in some  zatar. I think that contrast with the red,   the white, the green is so gorgeous and pretty. I  add that all throughout. And then in the center,   you could add in some chickpeas. You could add  in anything. I'm using some sliced shallots as   you see for that purple color. And then over the  top of that, I just add in some cilantro. Um,   it's just stunning. It's a beautiful presentation.  Next up are those, oh my gosh, delicious salads.   You have to make them. The dressings are amazing.  I will leave them below for you in the description   box into a bowl. I added all of the salad  ingredients. Just make sure that everything   is really dry so that it could last. I did this  24 hours in advance just to save myself um time.   Separately, I made the dressings that I kept in  these little bowls. So, I have oil, lemon, garlic,   a little bit of honey, salt, and black pepper. Mix  all of that, and that dressing is ready to go. I   place this all into the refrigerator and take it  out when I need it. This next salad is a spinach,   mango, cranberry salad, but it is so customizable.  Instead of the mangoes, you could add in a red   apple or you could add in pineapples if you have  that. After that, you add in some craisins. Again,   we're just working with different contrasting  colors. So, the green, the yellow, the red. I also   threw in some pomegranate seeds to make it very  festive and rosh hashana, you know, themed. Uh,   for the dressing, it couldn't be simpler. You  just have oil, a mustard, and honey. You could   use any type of oil. Yellow mustard. I have  the stone ground mustard here this time. Then,   I added in some salt and black pepper. That is  it. I mixed it all. And that salad is ready to   go as well. Wrap the salad in plastic wrap,  place it in the fridge, and I'm able to take   it out when I'm about to host. Of course, I made  all of the delicious dips. I do have a video out   separately on all of my dips like the avocado  mousse, like the eggplant salad, matbbucha,   tomato dip. So, definitely check it out. I'll have  it linked for you in the description box. I hope   that you enjoyed these delicious salad and dip  recipes and make them for your family and friends. Want the ultimate moist honey cake for Rosh  Hashana? This recipe is soft, flavorful,   and perfect for the Jewish New Year. Now,  let's come and make it. In the first bowl,   we're going to mix up all of the dry ingredients  like the flour, baking powder, baking soda, salt,   cinnamon, white, and brown sugar. All of  the ingredients and recipes will be in the   description box below for you. In the next  bowl, we have all of the wet ingredients,   the eggs, the orange juice, the vanilla, honey,  and oil. Mix all of that up. And let's brew one   cup of warm coffee. You just take warm water  and add in a tablespoon of coffee. Mix that   all together. And now we're going to be adding  in all of our dry ingredients into the wet in   three different stages. Mix all of that well  until everything is fully incorporated. Now,   generously grease your cake pan. You can do this  in a variety of different ways. You could do it   in a bun pan like I am doing it here or in  a loaf pan. Just make sure to oil it really   well. Add in all of your batter and bake it in  a preheated oven set at 350° for 50 minutes to   1 hour. Once cooled, I use a rubber spatula to  help release the cake from the actual cake pan.   Flip it over. And then you can decorate this  with confectioner sugar or do what I'm doing   today. I'm taking some lotus biscoff cream,  melting it just a bit where it's not too thin   and not too thick. Pour that deliciousness over  the honey cake and enjoy. Follow Sonia's prep for   all of your holiday recipes. Like it and share  it with a friend who would enjoy this as well. Is this for me? It's always for you. Wow. All right. My name is not Wow. This is dangerously good. That's amazing. I was shocked. Stop everything  you're doing. You need to try these soft,   chewy honey cookies. I asked Chachi to give  me the most epic honey cookie recipe that   I can come up with. And wow, did it deliver.  They're oil based and insanely easy. Perfect   for Rosh hashana. To start off, into a bowl,  place in your oil, honey, and brown sugar,   and mix until smooth. Then you're going to add  in your egg and vanilla. Mix it up until it   looks like this caramelly deliciousness. Then  we're going to add in the salt, baking soda,   cinnamon, and flour. Mixy, mix, mix until a soft  dough forms. Next, prepare two cookie sheets   lined with parchment paper. Scoop out all of the  delicious batter into little small bowls. using   an ice cream scooper and coat them with sugar if  you'd like or just sprinkle the sugar right over   the top as I'm going to be doing it here. Now,  bake in a 350°ree oven that's been preheated   for 11 minutes. And look at how amazing and  delicious they came out. Definitely exceeded all   of my expectations. They were so soft, so chewy,  it flew off the trays. Why just dip your apples   in honey when you can bake them into the coziest  apple crumble from Rosh hashana? Sweet, crisp,   and perfect with a scoop of ice cream. It's the  holiday dessert everyone will ask for. Of course,   it starts with seven gorgeous honey crisp apples  that I'm going to peel, core, and slice thinly. To prevent the apples from browning, you're going  to need to squeeze in half of a lemon. Then add in   about half a teaspoon of vanilla extract, half a  cup of granulated sugar, half a teaspoon of some   ground cinnamon, and half a cup of all purpose  flour. Mix all of that to incorporate everything   into the apples. Set that aside. And now for  the crumble topping, we will need 1 cup of all   purpose flour, 1 cup old-fashioned oats, 2/3 cup  of brown sugar, half a cup of granulated sugar, 1   teaspoon of salt, 2 tsp of ground cinnamon, and 12  tablespoon of cold unsalted butter or margarine.   Mix the crumble until coarse crumbs are formed.  Take your apples, place them into a 9 by13 pan,   and top it with a delicious crumble over the top.  Then place it into a preheated oven set at 350°   and bake it until it's browned, ooey, and gooey  for about 45 minutes to 1 hour. Just look at those   decadent bubbles of gooness and deliciousness. I  can't wait to just dive in through the screen and   have a plate of it. Hope you guys enjoy making  it for your families this rosh hashana season.   Follow Sonia's prep for all of your holiday  recipes and share it with a friend who would   enjoy this as well. Shana tova, from my family to  yours, thank you so much for spending time with   me in the kitchen as I prepped for Rosha Shana.  I hope these recipes bring sweetness and joy to   your holiday table. And if you try any of these  dishes, I'd love to hear how they turn down in the   comments. Don't forget, you can find my complete  Rosh hashana guide book and digital downloads   linked in the description box along with all of my  Amazon favorites. Wishing you and your loved ones   a sweet and meaningful new year. Shana tova from  my family to yours. And if you enjoyed this video,   be sure to like, subscribe, and click the bell  so you don't miss any of my future uploads.