Shabbat Dinner 5/31/19
The heat is kicking in, and here comes Shavuot!!! This menu has some "cheesy" versions of food to help get in the spirit! Shabbat Shalom and almost Chag Sameach.
Watermelon Cucumber Cooler
In a pitcher, assemble 1 cup watermelon cucumber cooler with 2-3 tbsp of vodka. Serve with ice.
1/4 cup fresh chopped basil added into your classic Challah dough.
Sweet mustard aioli
In a tall jar, using an immersion blender:
Add 2 cloves garlic, 1 tsp salt, 2 tbsp lemon juice, 1 tbsp whole grain mustard, 2 tsp dijon mustard, 1 tbsp honey, 2 egg yolks, 1 dash smoked paprika, 1 dash cayenne. Top all with 1 cup olive oil.
Place immersion blender on the bottom of the cup, slowly moving up until all oil is incorporated.
Grilled pepper salad with tofu "feta" cheese
Slice mini peppers in half, remove seeds. Season with salt and pepper and roast at 400 degrees for 15 minutes.
Tofu "feta" cheese:
Press all liquid out of extra firm tofu, by pressing between towels or paper towels for 1 hour. Cut into small cubes- marinate and refrigerate for 2 hours or more.
Marinade:1 tbsp miso, 1 tbsp olive oil, 3 tbsp apple cider vinegar, 3 tbsp water, 2 tbsp nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt.
Assemble salad with spinach, grilled peppers, tofu feta. Season with olive oil, fresh lemon juice, salt and pepper.
Wild rice arugula salad
First cook 1/2 cup of a wild rice blend according to package instructions. Let cool.
Chili Roasted Onions>>> Next, thinly slice 2 onions, spread on baking sheet with olive oil, chili powder, salt and pepper. Bake at 400 degrees until edges begin to crisp, about 30 - 40 minutes.
Layer arugula, rice and onions, add toasted salted cashews.
1/2 cup oil, 1 tsp lemon zest, 1/4 cup lemon juice, 1 tbsp agave, 1 clove garlic, 1 tsp salt.
Brown rice noodles + chicken soup
Cook up a huge pot of classic chicken soup (water, chicken, carrots, celery, zucchini, onion, butternut squash, sweet potato, salt)
A few minutes before serving, drop in some brown rice noodles, let it sit for a few minutes and serve.
*Side note, I cooked a massive pot of soup on Wednesday night, it simmered all night and cooled all day. This was a great Thursday night meal. Wholesome, healthy and delicious. Super kid friendly too. Much better than Thursday night pizza :)
London broil in mushroom sauce
First! Bring meat to room temp before searing. 1-2 hours.
Season london broil meat with salt, pepper and dry mustard powder. Sear in hot oil for about 5 minutes per side. Put into a pan and set aside.
Add 1 sliced onion and 1 8 oz pack of sliced mushrooms into the meat juices. Saute for 10 minutes, and spoon over the meat. finish off the baking at 350 degrees for 15 minutes. Slice diagonally and serve.
Zucchini Tomato Galette
Prepare 1 sheet of puff pastry dough on a baking pan.
Next, on 1 sheet pan, thinly slice 1 zucchini and toss with olive oil, salt and an Italian or herbes de provence blend and roast at 450 degrees for 12 minutes.
On a separate sheet, take 1 pint of cherry tomatoes, toss with oil, salt and Italian or herbes de provence and bake at 450 degrees for about 10 minutes.
Poke holes into the dough, and layer the roasted zucchini and tomato over the puff pastry, optional- I added some of the above chili roasted onions, and tuck over the edges into a galette shape.
Bake for about 30 minutes at 425 until golden brown.
Roasted fennel and beets
mini blueberry cheesecake bites
Used Toffuti cream cheese. >>SO GOOD<<