Tu B’Shevat is a festive occasion marking the New Year for trees, to which humans are compared in Devarim 20:19. It is therefore appropriate to eat fruits, especially those connected to Israel: olives, dates, figs, grapes or raisins, barley and pomegranates.

So let’s go all out and prepare a super supper celebrating this important day! We’ll start with Fig and Pear Salad in a tangy Lemon Vinaigrette. Our entrée is a yummy Chicken with Dates and Saffron accompanied by colorful sides of Butternut Squash and Brussels Sprouts with Pomegranate and a Barley Pilaf with Red Peppers.

And, of course, dessert, in my view the point of every meal! We’ll prepare a Moroccan Fruitcake with figs, raisins and ras el hanout to add some spiciness, delicious with an after-dinner warm beverage. Remember that you can email me to ask for any recipes featured in my articles.

Fig and Fresh Pear-Mixed Green Salad

Lemon Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 1 tablespoon lemon curd
• 1/2 tablespoon honey
• 1/2 teaspoon Dijon mustard

Combine all ingredients in a bowl and whisk well to combine.

Salad

box of spring salad mix

2 large Bartlett pears, cored & thinly sliced

fresh figs, halved

toasted chopped pecans

In a salad serving bowl, toss greens with fruits and nuts. Drizzle with dressing just before serving and toss again.

(Adapted from the Food Network)

Chicken With Dates and Saffron

Serves 8

Ingredients

• 2 chickens, cut into quarters
• salt and cracked black pepper
• 1/3 cup olive oil
• 2 large onions, chopped
• 1 tablespoon cinnamon
• 1/2 teaspoon grated nutmeg
• 2 tablespoons honey
• 2 cups chicken stock
• 1 pound Medjool dates, halved
• 6 tablespoons lemon juice
• 1 teaspoon saffron threads

Directions

Season the chicken pieces with salt and a generous amount of pepper. Heat oil in a large skillet and brown chicken in batches on all sides over medium-high heat. Remove chicken and set aside.

Add onions to skillet and cook over medium heat until soft, then add cinnamon, nutmeg, honey, and stock and bring to a boil. Reduce heat and return chicken to skillet. Cover and simmer for 45 minutes or until chicken is cooked; check after 30 minutes. Add more stock if mixture seems dry.

Add dates, lemon juice, and saffron and cook another 10 minutes.

(Adapted from metro.com)

Humans are compared to trees in that we are rooted in faith and bear the fruit of Torah study. But this year in particular, we can learn much from our arboreal companions. We must be rooted in resilience and bend but not break. And maybe plant some trees in Israel!

So from our home to yours, let’s gather for a delicious and comforting celebration of our land and its fruits!

Dorene Richman has taught cooking classes, written recipe columns, and was the recipe testing coordinator for the original award-winning “Kosher Palette” cookbook. She is a passionate cook and baker for whom cooking is therapy, as well as being a pescatarian. For the rest of the above recipes, she can be reached at [email protected].