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Shabbat Menu 2/8/2019


Per cup

1.5 oz tequila

2 oz lime juice

1 oz orange juice

0.5 oz agave

Mix and add ice.

Garlic Cashew spread

1.5 cups raw cashews- soak for 20 min. to soften

1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees.

6 tbsp lemon juice

1 tsp salt


kohlrabi slaw

4 kohlrabi bulbs- cut into matchsticks or shredded in food processor

1 head red cabbage- sliced or shredded

1 carrot- shredded

chopped scallion


1/2 cup oil

1 tbsp maple syrup or honey

2 tbsp rice vinegar

1 tbsp dijon mustard

salt and pepper

Kani and mango bowls

Blend 1 pack of kani with a scoop of mayo.

Layer in personal bowls per person, cubed mango, cucumber and avocado, squeeze lime juice over it, and sprinkle with salt, top with kani mixture, top with sesame seeds or toasted + spiced panko crumbs.

Julienne or spiralize 4 zucchinis, mix in sliced cherry tomatoes.


Blend 1 bunch fresh basil, 1 avocado, 2 cloves garlic, 1/2 cup olive oil, 2 tbsp lemon juice, salt

Creamy turnip soup with chickpea croutons

Place in pot: 8 cups water, 3 potatoes peeled and chopped, 2 garlic cloves, 4 turnips chopped, 1 large onion chopped, 1 tbsp salt, 1 tsp pepper,

Cook together for 1 hour and blend until smooth.

Chickpea croutons- roast canned chickpeas with oil, salt, pepper, cumin, paprika. Roast at 425 for 25 minutes. Drop a few over the soup when ready to serve.

Season with Maldon smoked salt, smoked paprika, paprika and pepper. Seal and sous vide at 132 degrees for 12 - 24 hours.

Kartofl knishes

Load mashed potato mixture into puff pastry squares, tuck the corners underneath to form a round Knish shape. Bake at 375 for 30 minutes, serve warm.

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