top of page

Shabbat Menu 9.8.2017

Read it nice and slow, savor all those flavors... In the #classicjewishdishes department, we are bringing Borscht back!!!! The meaty, cabbagy, beety, rich in color soup.

This mojito was dynamite. We made it in an infuser pitcher (you can also do it in a dispenser) with the big chunks of plum, sage leaves, and lime, it looked beautiful and tasted wonderful! We had separate bottles of club soda to top it off, with ice.

Salt + Pepper Challah

S+P Challah was simple to make and yum. Use your classic Challah recipe, egg wash it, and give it a really generous sprinkling of coarse Kosher salt, and coarse freshly ground black pepper.

Roasted Tomato + Onion Dip Slow cooked tomatoes, garlic and onions, then blended. It's quite nice with the Challah.

Vegan "cheesy" Black bean dip

1 15 oz can black beans, rinsed and drained 1 tbsp olive oil 3 tbsp Nutritional Yeast (mine is from Trader Joe's, it's a vegan cheese substitute) 3 tbsp water 3 tbsp fresh lemon juice 1 tsp salt and blend!

Tomato Fennel Salad 2 fennel bulbs thinly sliced (fennel works great on a mandolin) 1 lb. heirloom tomatoes cut into chunks Handful chopped fresh parsley

1/3 cup toasted pine nuts dress with olive oil, white wine vinegar, salt + pepper

The salmon recipe was a winner! Easy enough; evoo, lemon and panko with a basic dijon sauce.

Borscht- Greatest Recipe of All Time The Borscht was so delicious! It really reminded some of our guests about their Russian or Polish grandparents.

Lovely vegan dish.

Loved this! I didn't make enough, so I ended up making second batch just before candle lighting!

Truffle Brownies -- YUMM, a heavy chocolate dessert! Kosher by design page 264

bottom of page