The cranberry vinaigrette in this recipe is a variation of the one in a salad in The Kosher Palette, one of our favorite cookbooks.  I was inspired to experiment with this as Thanksgiving approached and I was looking for holiday-themed ingredients and recipes.  Cranberries are abundant right now and their unique flavor and beautiful color are welcome additions to our holiday tables.  You can make the vinaigrette in advance and store in the refrigerator, but bring to room temperature and whisk briefly before serving.  To add a nutty flavor, see the variations at the end of the basic recipe.  This vinaigrette, with its strong but still sweet flavor, is a perfect dressing for the sharpness of fresh arugula.  You can also use other mildly bitter salad greens, such as dandelion greens, or a combination.  The red color of the vinaigrette and the dark green of the lettuces look lovely on a glass plate.  For added flavor, color, and texture, I like to add some dried cranberries and a sprinkling of toasted nuts.

Acorn squash is delicious, and much easier to prepare than people think.  Usually it is baked in the oven with butter and honey or maple syrup.  Here is something slightly different, not quite as sweet, adapted from a recipe by Sara Moulton on FoodNetwork.com.  I have reduced the butter or margarine way down (but not the flavor!) and cut the squash halves in wedges for easier serving and eating.  Enjoy!

Food Editor's Notes:  This is a delicious, healthful, and hearty soup that is easy to make.  Aside from a few basics that are identified with minestrone, such as tomatoes, beans, and Italian spices (basil, oregano, parsley), you can add whatever vegetables, pasta, and cooking liquids you have available in your refrigerator or pantry or whatever strikes your fancy.  This is also a versatile dish for the kosher kitchen, as it can be made pareve to serve with any meal, with no loss of flavor.  Sprinkling with parmigiana cheese just before serving is a dairy option, and using beef or chicken stock, or adding meat, makes a fleishig version that is even heartier and could easily serve as a main course.  Julie makes her minestrone with beef stock and hamburger meat.  Others use soup bones or pieces of chuck.  The amount of liquids used is also discretionary, depending on whether you like your minestrone thicker or soupier.  Add other vegetables if you wish, such as broccoli, cabbage, chick peas, or frozen corn or peas.  The assortment of ingredients adds not just flavor, but texture and color.  The recipe below is the version I made most recently and is totally pareve.  I could have used vegetable broth for part of the liquid, but I used just water and some red wine.  The flavor will of course vary with the specific ingredients used, but it is very hard to produce a less-than-delicious end-product.  The soup will usually thicken more when refrigerated, but just add more water, stock, or tomato juice or sauce, if you'd like to thin it out.  The recipe below can easily be doubled or tripled.

My grandmother, of blessed memory, made this traditional food for the Friday evening celebration after each of my three sons was born.  She also served it on Purim, when it is supposed to remind us of the simple ways of Queen Esther, who shone among the maidens in the King's court despite her simple, kosher diet.  I have always loved chick peas, and this is a simple and delicious way to enjoy them.

This recipe was inspired by Rachel Ray, the master of quick and easy desserts.  The pears are mildly flavored, a light and refreshing dessert when served cold or at room temperature, which I recommend.  They can also be glamorized for a more impressive and substantial dessert, by topping with Zabaglione or, as Rachel recommends, with French vanilla ice cream, a sprinkle of ground cinnamon, and fresh berries.  Double or triple the ingredients as needed.