Shabbat Menu 7.20.2018
Garlic Rosemary Artisan Challah
Roast 4 heads of garlic, slicing off the tops and sprinkling olive oil, cover with foil, and roast at 400 for 40 min.
Separate the cloves, and add straight into challah dough, with 1-2 tsp. chopped fresh rosemary.
Vegetarian chopped liver
1/2 lb lentils, cooked
2 cups chopped onions, sautéed
6 hard boiled eggs, chopped small
2 tbsp almond butter
Salt and pepper
Mix all the components together.
Kale Caesar Salad
Pickled red onions
Toasted bread or bagel cubes for croutons
1/2 cup mayo
1/4 cup water
3 garlic cloves
1/4 cup lemon or apple cider vinegar
1 tsp salt
Beet, pickle and horseradish salad
Cook 8 beets in boiling water until tender.
Cool and peel.Thinly slice beets.
Combine with dill pickles and 1 chopped onion in a bowl.
To dress drizzle of olive oil, a big spoon of horseradish, salt and pepper.
Tuna Ceviche with Mango + Lime
Cut the tuna into 1/2-inch dice. Peel the mangoes and cut them into the same size dice. Place them in a glass bowl, add chopped chiles, chopped fresh cilantro, chopped red onion, olive oil, lime juice, salt and pepper and toss them until thoroughly mixed. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or until "done" to your taste. Taste and add more seasoning if needed.
Eggplant Tomato Fettuccine
Spicy Grilled Zucchini with Curry Dip
Slice zucchini lengthwise (I used a mandolin https://amzn.to/2L02D5t or https://amzn.to/2uuuy2R)
Spice well with olive oil, salt, pepper, coriander, cumin and chili flakes spices. Grill for 2 minutes oer side.
Dip: Mix mayonnaise, garam masala blend and curry spice. Yes. Delicious.
Chocolate “cheese“ muffins