Summery Shabbat Dinner Menu 2.0 (7/17/20)

These summer weeks slip through my fingers, much too quickly. It's Friday before I turn around! Enjoy this healthy, light and tasty Shabbat dinner menu. Have a joyous, healthy and safe Shabbat Shalom!

-Mushky

PS Stay tuned for an epic road + camping trip- will post about it here eventually, and always at instagram.com/mymamenu. This will be our 4th summer doing a family camping trip, and I can't wait!

Per cup:

1 oz lime juice

1 oz cointreau

2 oz tequila

Stir together, add ice and lime wedge

Buy it or bake it! #goodluck!!!

I figured I'd give it a try with it being a massive trend during Covid-19 stay at home days.

It requires lots + lots of love and care. I used a mix of info from everywhere. King Arthur Flour's website was super helpful, as well as Youtube videos :) I'm no pro, but this picture is on point.

You need a kitchen scale ( I have https://amzn.to/2ClhV1m )

and I used my Tagine (I have https://amzn.to/30ph080 ) instead of a dutch oven to bake it in.

1 lb. dry chickpeas

Cover with water and soak overnight.

In a pot, place soaked chickpeas, covered with water.

Add 1 tbsp salt, 1 bay leaf, 3 cloves garlic, an onion wedge, sprigs of fresh parsley or cilantro, a dash of cayenne pepper.

Bring to a low boil, cover and cook for 1 hour.

*Adding these aromatics to the cooking water, gives the chick peas so much delicious flavor, that the hummus ingredients are very simple.
 

Drain, and cool.

Blend:

3 cups cooked chickpeas

1/4 c tahini

2 garlic cloves

1 tsp salt

1/2 tsp cumin

1/4 c water

Plate as a well, fill with olive oil and fresh herbs.

Season halibut fish (skin on) with olive oil, salt and pepper.

Sear the skin side in hot oil in a frying pan- without moving it for 4 minutes. Finish baking in the oven at 350 degrees for 10 minutes.

Alternatively- if there's no skin bake at 400 degrees for 15 minutes.

Once baked, top with gremolata-

Blend or finely chop:

1 small bunch parlsey,

1 minced garlic,

juice of 1 lemon,

1/2 jalapeno pepper

and 2 tbsp olive oil

Slice 8 or 16 oz of mushrooms (any variation, I used button)

Season with olive oil, salt and pepper.

Bake on a sheet pan at 400 degrees for 25 minutes.

Once it comes out of the oven give it a light drizzle of balsamic vinegar and cool.

Layer greens (romaine or spinach, or arugula)

Crispy mushrooms

Halved or quartered heirloom tomatoes

Dressing:

1/4 cup olive oil

2 tbsp lemon juice

3 tbsp coconut aminos (or 2 tbsp soy sauce + 1 tbsp maple syrup)

1 tbsp dijon mustard

1 clove garlic,minced

1 tsp salt

In an 8 qt pot- cook together for minimum 3 hours:

 2 chicken legs or breast bone in

Zucchini

Carrots

Onion

Fresh Ginger

1 tbsp salt

3 tbsp miso

Scallions for garnish

Can drizzle sriracha for added heat.

3 layer (healthy-ish) almond butter caramel bars

 Thank you Sarah! These are SO good! I used regular flour - oops :)

https://rachaelsgoodeats.com/healthy-twix-bars-gf-df-refined-sugar-free/