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This week's recipes from the L.A. Times Test Kitchen

September 16, 2012|By Noelle Carter
  • Couscous with seven blessed vegetables.
Couscous with seven blessed vegetables. (Anne Cusack / Los Angeles…)

"It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night's holiday dinner with apple wedges dipped in honey to symbolize the hope for a sweet New Year, and many serve sweet vegetables, especially carrots and sweet potatoes.

"We like the Sephardi custom of starting the meal with a mini-Seder, a ritual derived from the Talmud. Guests sample small portions of certain vegetables and fruits, such as pumpkin, leeks, chard, black-eyed peas, pomegranate seeds and dates, and say a blessing with each one. The choices vary depending on what's available at the market — pumpkin might be replaced by other squashes, black-eyed peas by other beans, and chard by beet leaves or spinach."

This week's recipes include:

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

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