The Jewish Observer,

Los Angeles

            27 Elul-4 Tishrei, 5777-5778                             Sept. 18-24, 2017 -- THE JEWISH OBSERVER, LOS ANGELES  --  600th Web Ed.


·         Pereg Fall Spices
·         Pereg Gluten Free Butternut Squash
·         Pereg Couscous with Pumpkin Seeds
·         Pumpkin Soup, adapted from Jerusalem Ramada Renaissance Hotel

With fall comes the Jewish holidays and a bounty of fruits and vegetables of the season- edible gourds such as pumpkin and squash come to mind, and offer inspiration for a multitude of recipes ideas including hearty soups and side dishes.

When it comes to the holiday of Sukkot, there are actually no traditional Sukkot foods, except for kreplach (stuffed dumplings). So, Pereg Natural Foods offers up these harvest-related menu ideas that incorporate delicious, all-natural ingredients and provide warmth and comfort as the days get cooler through fall and beyond.

Pumpkin Soup Made Famous by the Jerusalem Ramada Renaissance Hotel, Adapted by Pereg Natural Foods


2 large onions, sliced
4 tablespoons oil
7 cups water
1½ pounds pumpkin, cubed
1 medium white potato, cubed
2 medium sweet potatoes, cubed
1 tablespoon pareve chicken soup mix
½ teaspoon salt, or to taste
¼ teaspoon Pereg Natural Foods white pepper
½ cup nondairy creamer
1 teaspoon Pereg Natural Foods all-natural nutmeg
1 teaspoon Pereg Natural Foods all-natural cinnamon
3 tablespoons margarine, optional
pine nuts for garnish, optional

In a large stainless soup pot sauté onion in oil until golden. Add water, pumpkin, potato, and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. With a hand blender, purée vegetables until smooth. Add soup mix, salt, pepper, cinnamon and nutmeg, and continue simmering for an additional ten minutes. Stir in cream or nondairy creamer and remove from heat. Serve sprinkled with pine nuts or a stick of cinnamon. For a richer flavor, stir in 3 tablespoons of non-dairy margarine while hot.

Serves 10

Holiday Recipe – Pereg Natural Foods Gluten Free Butternut Squash Pie


2 - 20 oz. boxes of frozen squash
1 stick melted butter or margarine
1 cup sugar
4 beaten eggs
1/2 cup non-dairy creamer such as Coffee Rich
½ cup Pereg Gluten Free Almond Flour & ½ cup Pereg Gluten Free Coconut Flour
2 unbaked 9"


Mix all the ingredients together using an electric mixer. Pour into pie shells (there will be enough to fill two pie shells); Sprinkle with Pereg Natural Foods cinnamon and bake at 350 degrees for one hour.

Couscous with Pumpkin Seeds

For an easy, quick side dish, try Pereg Natural Foods Couscous with Pumpkin Seeds.  Follow the easy directions on the package, and in no time, you’ll have a flavor-packed side dish.  Pereg couscous with pumpkin seeds is Non-GMO, All Natural, Gluten-free, Dairy free and Certified Kosher; Available in 8 oz. (227g) re-sealable canister and 5 oz. (142g) boxes. This product was recognized by SIAL Paris, the world’s largest food innovation exhibition, where it was presented its prestigious Innovation Award. Other Pereg Couscous blends include Mushroom, Cranberry, and Vegetable.

Remember when cooking, spices are key.  They can transform a meal by adding a range of flavors, from a hint of sweetness to a kick of heat. They also give off beautiful aromas that often determine whether we want to eat a meal or not. We always think of salt as our go-to when a meal tastes too bland, but there are other spices, like cumin, cinnamon and nutmeg, that bring out the natural flavors of food. Use spices to also add color to a meal. Spices such as turmeric and paprika, give color to the foods making them more bright and appealing.


Allspice – Allspice is earthy and aromatic. Use it on vegetables including cabbage and turnips, beef and lamb, and in soups, breads and desserts.

Cinnamon – This sweet spice is delicious when cooking chicken and lamb, vegetables and fruits including squash, sweet potatoes, apples and pears, and in some bread recipes.

Cloves- Cloves are rich and earthy making them a great complement to lamb. They also taste great on apples, beets, squash and sweet potatoes, as well as in curries, soups and breads.

Nutmeg – This sweet spice pairs perfectly with lamb, and taste great on broccoli, cabbage, carrots and cauliflower, as well as rice, stuffing and sauces.

Mexican Crushed Chili – Spicy and smoky, this spice goes well on beans, chicken, beef and fish, as well as corn, tomato, cauliflower, green beans and squash. It also adds unique flavor to dry rubs, marinades and salad dressings.
Za’atar – Tangy and warm in flavor, this Middle Eastern spice enhances most meats including chicken, beef, lamb and fish, and enhances the flavor of eggplant, onions and carrots as well as dry rubs, soups and salads.


Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.

Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more.

Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO.