top of page

Shabbat Menu 8.17.18

Kombucha Mule 

Recipe per cup:

1 oz. vodka

2 oz. kombucha

1/2 oz. lime juice

1/2 oz. simple syrup


Mix all the ingredients together, shake or stir with ice, garnish with mint.

Dill Caper Dip

@kaila fine basil and babka

4 cloves garlic,

1/2 bunch of fresh dill,

2 heaping tbsp capers,

2 tbsp vinegar, 

2 tbsp olive oil,

salt and pepper

+ big dollop whole grain or dijon mustard. 

Miso Tilapia with Shiitake 

Levana Kirshenbaum -The Whole Foods Book  page 129

Artichoke and White Bean Dip

Blend 1 head roasted garlic, 1 bag frozen artichoke, 1 can white beans, 2 tbsp lemon juice, 1/2 cup olive oil, salt, pepper and red pepper flakes. 

Summer Farro Salad

Looks magnificent!!!!!


Cooked farro

mixed greens

2 peaches, sliced


grape tomatoes

fresh chopped basil


1/3 cup olive oil

2 tbsp lemon juice

1 tbsp balsamic vinegar

2 cloves garlic

1 small shallot

salt and pepper

Blend well.

Lime Chimichurri Grilled Chicken

Blend 2 cups parsley, 3 garlic cloves,  2 tablespoons fresh lime juice and 1 teaspoon red chile flakes, slowly stream in 3 tablespoons oil, until combined. 

Spread the chimichurri over whole chicken cut in 8. Keep basting as it grills. The grilling time varies, but if you have a thermometer, it is ready between 155 and 165 degrees. 

Carrot Kugel with Corn Flake Crunch

@mom's recipe

2 lbs carrots, steamed or boiled

1/4 cup maple syrup or agave

1/4 cup flour or almond flour

4 large eggs

1/2 cup oil

1 tsp baking powder

Sprinkle of cinnamon, nutmeg and vanilla extract. 

Blend, add optional topping, and bake in 8" square pan, or 9" round pan at 350 for 45 min - 1 hour. 

Topping (optional): 2 tbsp oil, 1/4 cup brown sugar, 2 cups corn flakes. Mix well together (leave them whole.)

bottom of page