Celebrate Rosh Hashanah with a Cozy Dinner for Two—MENU

As the leaves begin to turn and the air grows crisp, Rosh Hashanah offers a beautiful opportunity to reflect, celebrate, and enjoy delicious food with loved ones. This year, why not make your holiday extra special with a cozy, intimate dinner for two? At Prep + Rally, we believe that great meals start with thoughtful preparation and a touch of creativity. Let’s dive into a delightful Rosh Hashanah menu that’s perfect for a memorable evening with your favorite person.

Setting the Scene

Before we jump into the recipes, let’s talk about ambiance. A small table set with your best dishes, a few candles, and perhaps a bouquet of fall flowers can transform your dining area into a warm, inviting space. Soft background music can also enhance the intimate atmosphere.

The Menu

Appetizer: Lemon Chicken Orzo Soup

This soup is too delicious to only make a small batch. Make the full recipe and freeze leftovers for another time. Your future self will thank you!

Ingredients:

2 tablespoons extra virgin olive oil
1/2 sweet onion, diced
3 celery stalks, diced
4 carrots, diced
3 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Generous pinch salt and pepper to taste
8 cups chicken broth
1 pound boneless, skinless chicken breast
1 lemon
1 cup orzo pasta
2 tablespoons chopped fresh dill

Directions:

Heat a large pot over medium heat and add the oil. Add the onion, celery, and carrot and saute until the onion is translucent, about 5-7 minutes. Stir in the garlic, herbs, and a pinch of salt and pepper and saute until fragrant, another minute or two.
Stir in the broth and reduce the heat to a simmer.

Add the chicken breast, cover, and simmer for about 15-20 minutes depending on the size of the chicken, until cooked through. Remove the chicken, shred it, and return to the pot. Stir in the lemon juice and zest and add the orzo. Cover and cook until the pasta is tender, about 8-10 minutes, then stir in the fresh dill.

Main Course: Pan Roasted Chicken with Grapes and Olives

Ingredients:

1 whole chicken, cut into eighths
2 cups red grapes
2 cups green olives
2 shallots, thinly sliced
¼ cup extra virgin olive oil
¼ cup honey
8 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper

Instructions:

Whisk together the oil, honey, shallot, garlic, salt and pepper until well combined. Add the chicken, grapes, and olives and submerge in the marinade. Cover and refrigerate to marinate.

When ready to cook, preheat the oven to 425°F. Place the chicken, grapes, and olives into a large skillet or baking sheet. Sprinkle a pinch of salt and pepper over both sides of the chicken. Transfer the skillet to the oven and roast uncovered on the center rack for about 60 minutes or until the internal temperature reaches 165°F or until the chicken is cooked through. Remove from the oven and let rest for about 10 minutes before serving.

Side Dish: Roasted Carrots with Herb Wash

These roasted carrots are a perfect side dish to tie this whole meal together!

Ingredients:

Carrots-

6 medium carrots, peeled

1 teaspoon shawarma spice
1 tablespoon olive oil
salt and pepper to season

Herb Wash-
2 tablespoons packed minute, parsley, and cilantro
1 tablespoon white wine vinegar
1 tablespoon good quality extra virgin olive oil
salt and pepper to season

For serving-
Sunflower seeds
Optional edible flowers

Instructions:

Preheat oven to 425 and line a baking sheet keep parchment paper.
Cut the tops and bottoms off each carrot and then cut lengthwise into wedges cutting each in half and then in half again so that you have long sticks. Place all the cut carrots on the baking sheet and coat in spices, oil and toss to mix.
Roast for 40-45 minutes until tender but golden and crisp on the outside.
Meanwhile make the herb wash by placing all ingredients into a storage jar and pulsing with an immersion blender just until blended and incorporated.
Top cooked carrots with some herb wash (you will have some left over and that’s a good thing for later use!) and sprinkle with sunflower seeds. Enjoy warm or room temperature.

Dessert: Baked Pears with Crumble

Finish your Rosh Hashanah dinner on a sweet note with some simple baked pears.

Ingredients:
2 large ripe but firm pears, halved lengthwise
1/4 cup oats
1 1/2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1 tablespoons chopped pecans – optional
1/8 teaspoon ground cinnamon
Pinch salt

Instructions:

Preheat the oven to 400°F.

Remove the core from the pears and use a melon baller to remove some of the center of the pear halves. In a small bowl, mix together all ingredients except the pears. Stuff the pear halves with the oat mixture and place in a baking dish. Bake in the preheated oven for about 10-15 minutes or until the pears are tender and the oat mixture is crisp. Reheat in the oven at 350 degrees for 10 minutes or bake fresh if desired.

Wrap-Up

With a little prep and a lot of love, your Rosh Hashanah dinner for two can be a beautiful, memorable celebration. These recipes are designed to be easy yet impressive, bringing traditional flavors with a modern twist to your holiday table. From our Prep + Rally family to yours, Shana Tova! May your new year be filled with sweetness, joy, and wonderful meals.