This week’s recipes from the L.A. Times Test Kitchen

“It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night’s holiday dinner with apple wedges dipped in honey to symbolize the hope for a sweet New Year, and many serve sweet vegetables, especially carrots and sweet potatoes.

“We like the Sephardi custom of starting the meal with a mini-Seder, a ritual derived from the Talmud. Guests sample small portions of certain vegetables and fruits, such as pumpkin, leeks, chard, black-eyed peas, pomegranate seeds and dates, and say a blessing with each one. The choices vary depending on what’s available at the market — pumpkin might be replaced by other squashes, black-eyed peas by other beans, and chard by beet leaves or spinach.”

Faye and Yakir Levy explore Rosh Hashanah traditions, and share eight recipes.

This week’s recipes include:

• Black-eyed peas with leeks and chard
• Couscous with seven blessed vegetables
• Steamed couscous
• Quick couscous
• Dried fruit and almond garnish
• Apple date honey cake
• Sweet sesame sauce
• Sautéed apples

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.