Rosh Hashana eve.
Challah, since I don't keep kosher, I always make it with butter, which I think makes it taste much better than the ubiquitous oil based challahs.
Ricotta with pomegranate and thyme (it's the first year I get to enjoy pomegranates from my own garden).
Meatballs in tanjia (also made a vegetarian version). Served with allspice flavored rice.
Mushrooms in butter, garlic, lemon thyme and honey.
Eggplants in matbucha style tomato and pepper sauce. Plus black eyed peas. Works well with the challah to mop up sauce.
Quick pickle salad using apple cider vinegar.
Apple strudel, with raisins, nutmeg and only a little cinnamon.
And obviously plenty of wine 
