Sukkot is a harvest festival celebrating the season’s abundance as well as commemorating the huts built during the Exodus and at the edges of the fields in ancient Israel. Eating in the sukkah is part of the fun.

These recipes come from “Dairy Made Easy: Triple-Tested Recipes for Every Day,” a new cookbook by Leah Schapira and Victoria Dwek. The Pomegranate and Apple Salad with Creamy Parmesan combines autumn fruits with lettuce, grapefruit and red onion. Make it parve by substituting a crushed garlic clove for the cheese. Leave out the feta to make the Baked Roasted Veggie Pasta nondairy.

Recipes from “Dairy Made Easy” by Leah Schapira and Victoria Dwek. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications (www.artscroll.com).

Pomegranate and Apple Salad with Creamy Parmesan

Serves 4

1 head romaine lettuce, chopped
1 apple, diced or sliced
seeds of 1⁄2 pomegranate (1⁄4 to 1⁄3 cup)
1 grapefruit (white membranes removed before sectioning)
2 Tbs. finely diced red onion
1⁄4 cup light mayonnaise
2 Tbs. apple cider vinegar
1 Tbs. water
1 tsp. sugar
1 tsp. kosher salt
pinch coarse black pepper
2 Tbs. grated Parmesan cheese

In a large bowl, combine lettuce, apple, pomegranate seeds, grapefruit and red onion. Whisk together mayonnaise, vinegar, water, sugar, salt, pepper and cheese. Toss with salad.

Baked Roasted Veggie Pasta

Serves 8

1 lb. fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
1⁄4 cup olive oil
1⁄2 tsp. garlic powder
kosher salt, to taste
coarse black pepper, to taste
6 oz. feta cheese, crumbled
1 Tbs. chopped fresh or frozen basil

Prepare pasta according to package directions. Preheat oven to 400 degrees. In a 9-by-13-inch pan, combine tomatoes, onions and zucchini. Toss with oil and garlic powder. Bake for 30 minutes, stirring occasionally. Add pasta to vegetables. Mix well. Season with salt and pepper.

Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes. Add cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.

Sour Cream Chocolate Chip Cake

Serves 12

1 cup sour cream (do not use parve)
1 tsp. baking soda
1⁄2 cup butter
1 cup plus 1⁄2 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. baking powder
2 cups flour
10 oz. chocolate chips
2 cups coarsely chopped walnuts
1 tsp. cinnamon

Preheat oven to 350 degrees. Grease a 10-inch tube or Bundt pan. In a medium bowl, combine sour cream and baking soda. Sour cream should bubble and expand. Set aside.

In the large bowl of an electric mixer, combine butter and 1 cup sugar. Beat until light and creamy. Add eggs and extracts. Add baking powder and half the flour. Add sour cream mixture, then remaining flour. Beat until just combined. Do not overmix.

Combine chocolate chips, walnuts, cinnamon and remaining sugar. Sprinkle some of the chocolate-nut mixture into the pan. Add half the batter over it, then half the remaining chocolate-nut mixture. Add remaining batter. Top cake with remaining chocolate-nut mixture. Bake for 50-60 minutes, until top is firm and crispy. Cool for 10 minutes before removing from pan.