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Yom Kippur Break-the-Fast 2016

BREAKFAST: ☕Pomegranate Cooler>

One part pom juice

half part seltzer

a splash of lemon

Mixed in a drink dispenser, garnished with lemon slices and ice.

☕Bagel Bar☕


☕Costco cheese tray

☕pesto goat cheese spread: Stir until smooth- 4 oz goat cheese, 3 oz cream cheese, 1/3 cup of pesto.

☕lemon dill schmear, ☕dijon cilantro tuna salad, ☕herbed egg salad, ☕smoked salmon dip, (or store-bought ;) ) ☕Kale, quinoa and edamame salad: Cook 1 cup quinoa with 2.5 cups water and salt. microwave or steam a 12 oz bag of edamame beans (shelled) 1/2 red pepper, 1/2 red onion, 2 cups kale, craisins Dressing: 1/2 c oil, 1/4 c vinegar, 3 tbsp sugar, 1 tsp salt, pepper *This salad (minus the kale) can be made in advance and sit in the fridge for 2-3 days. ☕Spinach Pie- spanakopita ☕Artichoke and asparagus penne pasta ☕Coffee cake with chocolate streusel topping

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