Tu b’Shevat, the Jewish new year for trees, is a great excuse to get together and celebrate with friends. This year I prepared a small plates vegetarian meal that included many of the traditional fruits of Israel. I had collected a handful of parve recipes that I had been wanting to try and Tu b’Shevat seemed like the occasion to finally put them to use. Citrus salad, sangria and samosas can mostly be prepared in advance and make for a diverse range of flavors. In addition the table was adorned with marinated olives, nuts, fresh melon, grapes and pineapple, dried dates, apples, apricots and more.I used the help of the freezer section for some potato and spicy vegetarian cigars that were served with tahina and matbucha dipping sauces. For dessert there was nut roll and poppy seed roll and a few rich pastries from the bakery. With lots to nosh on, sweet fruit filled wine to drink, music and a festive atmosphere, Tu b’Shevat may just be my new favorite unofficial holiday.
Most everyone seemed to prefer the Citrus Salad with Mint Sugar from Bon Appetit,
I was so happy to have finally been able to collect all the ingredients including kosher mint and kumquats and try out this super refreshing recipes that capitalizes on the abundance of citrus season. Click the link above for the recipe from Bon Appetit.