The Day of Awe: Rosh Hashanah

"MAY you be inscribed and sealed for a good year." A tradition to say and my blessing for you.
The holiday ended tonight but last night (Thursday) we had our celebratory meal. I enjoy marking holidays because it gives me the inspiration to cook and discover new foods. Oh, and eat!
Somehow the Force was with me last night and the roasted chicken, rice pilaf and chard dish all turned out at the right times to come together for a fine meal.
The challah was from the bakery because, hey! Who has time to knead, let the dough rise and braid the challah with a full-time job? It was delicious though - everything was. And now I am a new fan of chard.
My stepson says it is "nutrionally dense" and I am sure he is right. I sauteed garlic in grape seed oil and then cooked about 8 cups of coarsely chopped chard. A little kosher salt, some paprika, cumin and red pepper flakes. Freshly ground pepper on top. Cook a little. Then you add 1/4 cup vinegar or lemon juice. Instead of chard you can also use beet greens. Those would be awesome, I'll bet.
I have begun paying more for my fresh roasting chickens since I can trace down their ancestry by typing in the code on their package to find out what farm they came from. They are very tender also and don't have all the added salt, unlike those frozen breasts from unnaturally huge poultry bodies. Poor little chicks!
The chicken cooked in apples and onions and had cinnamon and sugar sprinkled over it all. Chicken broth, and a wonderful Chardonnay that also accompanied the meal in glasses, was used for basting and made everything even yummier.
An entire large onion, finely chopped, was cooked in olive oil with pinon seeds/nuts, and then rice was added, along with nutmeg and a little coriander and water. Delicious, with a hint of the spices and more than a hint of the sweet onion.
For dessert we had a prune tart I had made the night before. A cooked butter and flour crust, the bottom spread after cooking with fig jam and whiskey. Then the fresh Italian prunes were quartered and laid in spiraling circles. Topped with lemon zest and cinnamon, it smelled very good cooking and tasted even better with a little vanilla bean ice cream. Bon appetit - femminismo