Every day eating is hard for me, let alone Jewish holidays like Rosh Hashanah. Being vegan has its pluses and minuses. The vegan chopped liver my friend’s aunt makes every year is a joy and aside from missing out on the brisket and honey cake, I usually make do. This year I was asked by Mariano’s, (#MyMarianos) Roscoe Village’s most popular joint, to create and blog about a Rosh Hashanah dish that I could make using only the store’s ingredients.
I’m not the greatest cook, but I was up for the task. Because Mariano’s is in my ‘hood, and because I was making a vegan-friendly salad for my friend’s dinner this Thursday I wanted to try and practice a few sweet salad recipes I read about on Pinterest. Because Rosh Hashanah is all about sweet food.
I have shopped at Mariano’s before and I have always been impressed by their selection and service, even for a picky vegan eater like me. And as I set out to make a salad worthy of the holiday I was a little worried about finding all the specialized ingredients I would need:
- Baby lettuce such as kale and arugula
- Pomegranate seeds from half a pomegranate
- Figs (2-3)
- Pecans (about a cup)
- Orange (1)
- Red Onion (1)
- Olive oil, red wine vinegar and dijon mustard for the dressing
I’ve shopped Mariano’s on price and convenience (I’m a rewards card member — it’s worth it), but not on specialty ingredients.
Good thing I was pleasantly surprised. I was welcomed by mountains of fresh produce and helpful staff members who even pointed out where to find ripened pomegranates. (Little did I know there is a big difference- the skin starts to crack at the top of ripe ones.)
And I found lots of other goodies including yellow figs. Who knew figs could be yellow…
The beauty of Mariano’s produce is apparent!
Then I got started with the salad prep:
I caramelized the red onions:
I candied the pecans:
And I figured out how to get pomegranate seeds out of a pomegranate. It’s not for the faint of heart, and do not wear a t-shirt you like. Just sayin’.
My salad required dressing, and I made some by squeezing half an orange into a bowl, adding 1/3 cup oil, 1/4 vinegar, tsp of dijon mustard and salt and pepper and whisking it with a fork until it got a little creamy. Yum…
I cut the figs (had to read a tutorial on that), and spread the greens into a big bowl. Best part about the greens I got from Mariano’s is that they were pre-washed. Love that. I put the dressing on the salad and voila, my Rosh Hashanah Sweet Vegan Salad was done!
A big thank you to my local Chicago Mariano’s (#MyMarianos) and Collective Bias (#cbias) for this shoppertunity. I really enjoyed the process and found Mariano’s selection for my Rosh Hashanah dish to be superb. I encourage you all to Like Mariano’s on Facebook, Twitter or both!
http://community.marianos.com (full of new content and new ideas on a weekly basis)
And here’s a link to the recent Mariano’s Opera Flash Mob (did you know that Mariano’s has a piano player in the Roscoe Village store? Made waiting in the check out line a little more tolerable 🙂