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Shabbat Menu 10.19.2018

🍞Garlic Gomasio Challah

Eden organics 

Gomasio is a Japanese ground sesame spice, I will be topping the Challah with.


fall/winter hot wine drink. Yes, HOT.

thank you Frumie, my Swiss friend. 

3/4 cup water

3/4 cup sugar

1 cinnamon stick

1 orange

10 whole cloves

1 bottle Cabernet Sauvignon Wine (or any dry red)

Bring simple syrup- water and sugar and cinnamon stick, to a simmer, cut orange in half and squeeze into the syrup. Press the cloves into the orange, and simmer for 30 minutes, until thick.

Remove orange halves and pour in wine, until warmed through. Serve hot.  

🍲Curry Lentil Dip

Cook 1 cup lentils

Saute 1 onion, 1 minced garlic, for 4 min. Add 1 tbsp tomato paste, and 1 tsp curry powder, add cooked lentils and salt and pepper. Mix all together on the fire for 1 minute, and the cool, and blend in food processor until smooth.

🍓Wheat Berry and Strawberry Salad 

Cook 2 cups wheat berry according to package instructions.

Layer salad bowl with spinach, wheat berry, sliced strawberries, toasted almonds.


2/3 cup olive oil

1/3 cup lemon

salt + pepper

Shake well together

🥗Brussels Sprouts and Pickled Red Onion Salad

Cut Brussels into 2's or 4's and roast on baking sheet, with olive oil, salt and pepper, at 400 for 40 minutes, mixing them 3 times throughout. 

Super simple pickled red onions

Slice red onion into thin half moons, place in container or jar and cover with vinegar and salt. Refrigerate for 1 hour. (Can last in the fridge for a week)

Combine Brussels sprouts with pickled red onions, cubed avocado, sliced cherry tomatoes, fresh lemon juice from 1 lemon, and more salt/oil if needed.  

🐟Sous Vide Salmon with Orange Cilantro Sauce

Prepare salmon by sprinkling salt and pepper, and fresh herbs.

Place in bag with some oil, seal. 

Set sous vide to 122 degrees, and put salmon in for 45 min - 1 hour. (1 hour would be for a thicker size salmon)

🍊Orange Cilantro Sauce

1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp chopped cilantro, 2 tbsp chopped shallots, salt, 1/2 cup water.

Place in saucepan, and simmer for 10 minutes, or until reduced. 

Serve over salmon.

🍎Butternut Squash and Apple Soup

Adapted from Ina Garten

In a large pot, heat 1/4 cup olive oil, and add 3 large diced onions, and 2 tbsp curry powder. Cook for 20 min.

Cut 2 butternut squash and 4 apples into chunks (peeled, cored)

Place in the pot with 3 cups water, 2 tsp kosher salt, 1/2 teaspoon pepper.

Cook for 40 minutes.

Add 1 cup apple juice and blend soup (I use hand blender)

Add water to thin soup to desired consistency. 

🥩Zurcher Geschnetzeltes

Veal in a creamy sauce

Sprinkle 2 lbs veal (chopped in small square pieces) with an even dusting of flour. Heat a large frying pan with oil and brown meat on all sides, remove and set aside.

Saute one chopped onion and garlic in that same pan for 4 minutes, add 8 oz sliced crimini mushrooms, and lemon zest from 1 lemon, and cook for 5 minutes. Add 1/2 cup dry white wine to pan, scrape the pan for any meat bits. Return the veal to the pan, and cook for 5 minutes. Add 3/4 cup almond milk, season with paprika, salt and pepper and let it finish cooking for 5 minutes. Garnish with parsley. 

🥔Sweet potato kugel 

Preheat oven to 400, and grease a 9x13 glass dish.

Saute 2 onions for 10 minutes until edges start browning, shred 3-4 large sweet potatoes in food processor, 

Separately, beat 5 eggs, 1/2 cup flour, 3 tbsp oil, salt, pepper. Mix with onions and sweet potatoes. Bake for 1 hour. 

These are aka the Bubby Cookies, my bubby from Morocco always brought these with her when she came to visit.

Recipe link, click above

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