Sukkot is not a holiday that has its specific dishes in quite the way some of the other Jewish holidays have. Chanukah is for latkes and donuts, Rosh Hashana requires a round challah, and hamantaschen are essential for Purim. While Sukkot doesn't have quite the same associated foods, we've developed a few dishes that have become standards when we invite guests to come and dwell in the sukkah with us. Sadly, there wasn't a whole lot of dwelling going on in today's chilly nonstop rain, but there were guests and there was food, essential for any gathering.
Two dishes generated repeated recipe requests: the white bean and rosemary "sukkah soup" and the ginger squares.
The soup is so easy there's no real recipe (and homely enough that no photos made the cut). Soak a pound of small white beans overnight. Saute a couple of chopped onions and some chopped garlic in olive oil, add the soaked beans, and a quart of stock along with a couple of peeled potatoes cut in l chunks. Simmer until potato is cooked and beans are tender, then add lots and lots of minced fresh rosemary, chopped garlic, and freshly ground black pepper and simmer for a while longer until the garlic mellows a bit. Serve with a dusting of grated Parmesan cheese.
As for the ginger squares--don't even bother unless you really like the flavor of ginger which is very strong here and enhanced by a tart lemony glaze. Heaven for ginger lovers! I was given this recipe years ago by another Jewish homeschooling mama who thoughtfully shared both the original and her much healthier version which I confess I've never bothered to try. The original is delicious and I'm not going to go messing it up with applesauce and brown rice flour, thank you very much. Give these a try when you need a little something to spice up a gloomy day. The recipe is here.