One of the best things about Sukkot is the mandate to eat outside. One way to embrace the holiday, which begins at sundown on Sept. 27, is by preparing some of the food in advance. Try making these mini-recipes ahead of time and storing in the refrigerator; then you can easily throw together a salad to eat in the sukkah. You’ll have to put in the time to cook the pantry items in batches, but I promise a reward when last-minute guests flood your home, ready to picnic under three walls and a palm frond-covered sky.
Spicy Oven-Roasted Chickpeas
Yields 4½ cups
Drain and rinse two 15 oz. cans chickpeas. Place in a large bowl and toss with ¼ cup olive oil, 1½ tsp. ground cumin, 2 tsp. chili powder, 1 tsp. kosher salt, ½ tsp. ground coriander and ¼ tsp. ground cayenne pepper. Preheat oven to 400 degrees. Spread chickpeas in single layer on rimmed baking sheet and roast in oven 15 minutes. Toss. Bake 15-20 more minutes until crisp.
Balsamic Onions
Yields 1 cup
Preheat oven to 400 degrees. Slice 2 large yellow onions in ¼-inch-thick pieces. Arrange on a large rimmed baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 3 whole cloves, 1½ tsp. kosher salt and plenty of freshly ground black pepper. Bake in oven for 15 minutes, stirring halfway through. Remove from oven.
Seared Fennel
Yields 2 cups
Take two small fennel bulbs. Discard stems. Cut away about ¼ inch off bottom of the bulbs. Cut bulbs in half and trim out and discard core. Slice bulb into ¼-inch slices (you should have about 3 cups of chopped fennel). Heat 3 Tbs. olive oil in large skillet over medium heat. Add fennel slices, ½ tsp. kosher salt and plenty of fresh black pepper to taste. Sauté for 3-4 minutes until golden in most places. Add 2 Tbs. orange juice, turn heat to low, cover, and cook 2 minutes. Remove from heat.
Classic Balsamic Vinaigrette
Yields 2 cups
In a large jar, measure 2⁄3 cup balsamic vinegar, 11⁄3 cup extra-virgin olive oil, 1 tsp. Dijon mustard, ½ tsp. salt and plenty of freshly ground black pepper. Shake vigorously until emulsified.
Kale Salad with Grilled Chicken and Beets
Serves 3-4
1 lb. boneless, skinless chicken breasts
½ cup Classic Balsamic Vinaigrette, plus extra for dressing salad (see recipe)
8 cups baby kale
1 cup roasted beets, cut in quarters (buy roasted at Trader Joe’s)
¼ cup Balsamic Onions (see recipe)
½ cup Spicy Oven-Roasted Chickpeas (see recipe)
2 Tbs. walnuts, toasted and chopped
Marinate chicken in ½ cup vinaigrette for 30-60 minutes. Grill over medium-high heat, flipping once for a total of 8-12 minutes (depending on thickness) until cooked through. Cool and chop in bite-size pieces. Arrange baby kale, beets, balsamic onions and roasted chickpeas in a large salad bowl or sealable container. Toss with balsamic vinaigrette to taste. Top with chicken and walnuts.
Note: For more fun salads, combine arugula, marinated artichoke hearts, Roasted Chickpeas and Seared Fennel to taste, dress with Balsamic Vinaigrette and garnish with feta and pine nuts. Or slice up some roasted bell peppers and toss with mixed greens, sliced hard-boiled egg, Balsamic Onions, Seared Fennel and crumbled bleu cheese.
Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. www.thechickencontests.com