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Food coverage is supported by a generous donation from Susan and Moses Libitzky.

As Jews, we are fortunate to celebrate multiple new years, including Tu Bishvat, or the new year for the trees, and, of course, Rosh Hashanah. I love the cycle of birth, growth and rebirth built into the Jewish calendar. 

This Rosh Hashanah, things feel different. It is the first High Holiday season since Oct. 7. It is also the start of celebrating the Jewish New Year as a family of three, with our young son, Ari, having joined us this past year. And I want to make sure to share joy with him as we welcome 5785.

This year, I am also setting the goal of getting Ari involved in the kitchen, no matter how young he is, so that I can pass my love of cooking down to him. Ari’s favorite toys are a silicone pastry brush and mini spatula that he uses in lieu of a pacifier. So I know we’re heading in the right direction.

As a dietitian, I understand the value of getting children to help in the kitchen at an early age. It can reduce picky eating, hone fine motor skills, teach about problem solving and introduce valuable skills they will use for the rest of their lives. 

With that said, don’t expect any Rosh Hashanah miracles with little ones. The keys are letting go of your expectations, being ready to clean up a little more mess than you anticipate and using every misstep as a lesson — in case they accidentally dump salt instead of sugar into your cookies.

Still, food prep with little ones can feel like a hurdle if you don’t know where to start. So here’s a list of simple ways to get their hands messy. They can:

• Pour premeasured ingredients into bowls
• Hand ingredients to an adult
• Peel vegetables
• Beat eggs
• Mix ingredients
• Talk about the recipes as an adult makes them
• Set and clear the table
• Flip through cookbooks with an adult

I’m dreaming of family-friendly meals and snacks to celebrate Rosh Hashanah from morning to night. In my household, holidays are all about eating together and novel ways to eat symbolic foods like apples and honey. However, with a child under 1, this poses a significant risk. 

Infants under 12 months should not consume any honey products — whether raw, cooked or baked — due to the risk of botulism. So I am pulling from my Canadian background for a maple twist and topping foods with a cinnamon-apple mix and a healthy pour of tahini for added iron, calcium and healthy fats.

Happy New Year, from my family to yours!

Apple Pancakes with Cinnamon Apple Topping

Makes 10

• 1½ cups whole-wheat flour
• 1 Tbs. baking powder
• 1 Tbs. flax meal
• 1 tsp. cinnamon
• ¼ tsp. ginger
• ¼ tsp. kosher salt
• 1 cup applesauce
• 2 large eggs
• ½ cup milk
• 2 tsp. maple syrup
• Unsalted butter, for cooking

Cinnamon Apple Topping

• 1 Tbs. unsalted butter
• 2 large apples, peeled and cut into ½ inch cubes
• 1 tsp. cinnamon
• ¼ cup water
• 2 tsp. maple syrup (optional), plus extra for serving
• Tahini for serving (optional)

In large bowl, whisk together flour, baking powder, flax meal, cinnamon, ginger and salt. Set aside. In medium bowl, whisk together applesauce, eggs, milk and syrup.

Pour the wet ingredients into the dry, and mix until just combined.

Melt unsalted butter in nonstick pan over medium heat. Using a ¼ cup measuring cup, scoop 2 to 3 pancakes into pan. Let cook for 3 to 5 minutes, or until the tops start to lose their shine and they begin to bubble. Flip and cook for an additional 2 minutes. Repeat with remaining batter.

Cinnamon Apple Topping: While the pancakes are cooking, heat the unsalted butter in separate pan over medium heat. Add apples and cook for 3 to 4 minutes, until they begin to soften slightly. Add the cinnamon, water and optional syrup. Bring to a boil, and simmer for 5 to 6 minutes, until the apples are soft. Serve the pancakes with apples, additional syrup and optional tahini.