L ifestyle /C ulture
Last-Minute Continued from Page 28
15-20 mint leaves
¼ cup olive oil
Kosher salt to taste
Core the tomatoes. Cut
them into 8 slices. Then cut
the slices in half into wedges.

Remove the cantaloupe seeds
and dice it into ¾-inch pieces.

Cut the cucumber in half and
remove the seeds. Dice it into
peredniankina / iStock / Getty Images Plus
¾-inch pieces. Cut the tops
it with plastic wrap and refrig- off of the peppers. Under cold
erate until serving.

water, rinse out the seeds.

Cut the peppers into thin
TOMATO CANTALOUPE
rings. SALAD | PARVE
After cutting up the produce
Serves 4-6
ingredients, place them in a
large mixing bowl.

Add the mint, olive oil and
3 tomatoes
salt. Toss the ingredients until
1 small cantaloupe
they are well combined.

1 English cucumber or
The recipe can be served
hothouse cucumber
immediately or refrigerated for
2 mini sweet peppers
12 hours
before serving.

(either orange or yellow)
RADISH SALAD | DAIRY
Serves 4-6
2 bunches of radishes,
cleaned and sliced
4 tablespoons white vinegar
¾ cup sour cream
1 bunch of scallions, sliced
2 tablespoons dill, chopped
Salt to taste
Combine the ingredients will loosen and become as i m med iately or chi l l a nd
in a bowl. The sour cream liquid as salad dressing. Serve serve a couple of hours later. l
l’shana tovah!
Rosh Hashanah
& Yom Kippur Menu
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30 AUGUST 26, 2021
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