The sukkah resembles the small huts that field workers lived in during the harvest season in ancient times. It can be decorated with Jewish New Year greeting cards, bunches of grapes, and baskets of fruit and vegetables, and the roof usually is composed of palm fronds.

Traditionally, food was carried from the home kitchen to the sukkah table; casserole dishes and tureens of hot soup made with autumn vegetables were popular menu choices, along with items featuring whole grains. 

With this in mind, my menu this year will feature Sukkot Veggie Soup, containing a dozen fresh vegetables that are found in local farmers markets and blended into a delicious medley of flavors, and a cornbread made with whole wheat flour and cornmeal.

In true Sukkot spirit, we will have a Stuffed Pepper Casserole with a savory vegetable filling. This stuffing is unusual because the ingredients are sautéed into a rich blend of flavors before the peppers are cooked. The recipe calls for red, yellow and green peppers to provide a colorful visual appeal.

For dessert, there’s Lemon Pound Cake — lemon is the modern-day counterpart of the etrog, a type of citrus and an important symbol that is used in holiday observances. Include a scoop of Lemon Ice on each serving, along with clusters of grapes. 

And speaking of grapes, which are often part of the holiday’s menu and decor, why not select a full-bodied wine to enjoy with your dinner, along with pitchers of grape juice for the children?

SUKKOT VEGGIE SOUP 

• 1/4 cup oil
• 6 scallions, thinly sliced (green and white parts)
• 2 shallots, minced
• 1 medium onion, thinly sliced
• 1 large potato, peeled and thinly sliced
• 4 carrots, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• 4 small stalks broccoli, thinly sliced
• 1 parsnip, peeled and thinly sliced
• 2 medium zucchini, thinly sliced
• 1 yellow crookneck squash, thinly sliced
• 8 medium mushrooms, thinly sliced
• 2 large tomatoes, peeled and diced
• 4 to 6 cups vegetable broth
• Salt and freshly ground black pepper to taste

In a large, heavy pot, heat the oil over medium heat. Add the scallions, shallots, onion and potato; sauté until soft, about 5 minutes. Add the carrots, celery, broccoli and parsnip; sauté 5 minutes. Add the zucchini, crookneck squash and mushrooms; sauté 2 to 3 minutes. Simmer gently until vegetables are soft and juices accumulate, 5 to 10 minutes. Add tomatoes and vegetable broth; simmer, partially covered, 45 minutes. Season to taste with salt and pepper.

Makes 8 to 10 servings.

STUFFED PEPPER CASSEROLE

Stuffed pepper casserole

• 10 bell peppers (a mixture of green, red and yellow)
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 1/2 cups chopped celery, with tops
• 1 cup breadcrumbs
• 1/2 cup finely ground walnuts
• 1/2 cup corn kernels
• 2 tablespoons minced fresh parsley 
• 2 tablespoons minced basil
• 1 tomato, peeled and chopped
• Salt and freshly ground black pepper to taste
• 1 (8-ounce) can tomato sauce
• 1/2 cup dry red wine

Preheat oven to 350 F.

Cut off top of each pepper; discard stem. Mince tops and set aside. Scrape out and discard seeds and ribs. Blanch peppers in boiling salted water to cover for 5 minutes. With a slotted spoon, transfer peppers to a large bowl of ice water. Chill, drain and dry. Cut peppers in half, lengthwise. Set aside.

In a large skillet, heat oil. Sauté garlic, onion, celery and minced pepper tops until tender. Add bread crumbs, walnuts, corn, parsley, basil and tomato. Season to taste with salt and pepper. Mix well.

Arrange pepper halves, hollow side up, in a single layer in a large oiled ovenproof casserole. Place 2 to 3 tablespoons of breadcrumb mixture into each pepper half.

In a heavy saucepan, bring tomato sauce and wine to a boil, reduce heat and simmer 1 minute, stirring until smooth; spoon over pepper halves. Bake 20 minutes or until peppers are cooked through but still firm. Transfer to a serving platter and serve hot.

Makes 20 servings.

CORNBREAD

• 1 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 cup plus 1 tablespoon yellow cornmeal
• 2 tablespoons sugar
• 1 cup milk
• 4 tablespoons olive oil or safflower oil
• 1 egg
• 2 tablespoons sesame seeds

Preheat oven to 425 F.

In bowl of electric mixer, combine flour, salt, baking powder, 1 cup cornmeal and sugar; blend well. In another bowl, combine milk, 3 tablespoons oil and egg; pour into flour mixture, beating until dry ingredients are all moist.

Brush an 8-by-8-inch baking dish with remaining 1 tablespoon oil; sprinkle with remaining 1 tablespoon cornmeal. Pour in batter and sprinkle with sesame seeds. Bake 20 minutes or until toothpick inserted in center comes out dry. Cool on rack and cut into 2-inch squares.

Makes 16 servings.

LEMON POUND CAKE

• 2 tablespoons unsalted margarine, melted
• 1/4 cup ground almonds
• 1 cup unsalted margarine, room temperature
• 1 2/3 cups sugar
• 5 large eggs
• 1 tablespoon lemon juice
• 2 tablespoons grated lemon peel
• 2 cups sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Powdered sugar and grated lemon peel for garnish

Preheat oven to 325 F.

Brush bottom and sides of one 9-by-5-inch loaf pan with melted margarine, then dust with ground almonds; set aside.

In bowl of electric mixer, beat room-temperature margarine until soft and fluffy. Add sugar gradually, beating until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and peel.

Sift together flour, baking powder and salt; add it gradually to margarine-sugar-egg mixture, beating until well-blended.

Pour batter into prepared pan. Bake 1 hour and 10 minutes, or until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 20 minutes. Slide knife around sides to loosen. Remove cake from pan, set right side up on wire rack, and cool completely. Just before serving, sprinkle with powdered sugar and grated lemon peel.

Makes 8-10 servings. 

LEMON ICE

• 2 cups sugar
• 1 cup water
• 2 cups fresh lemon juice
• Lemon slices

Place sugar and water in a large saucepan. Cook over low heat, stirring, until sugar is completely dissolved. Remove from heat; stir in lemon juice.

Pour into a freezer-safe container. Freeze for 4 hours, stirring every 30 minutes, or until mixture becomes slushy. Serve in small bowls, garnished with lemon slices. 

Makes 6 to 8 servings.